Food

It lasted three months, it was all they had in TK Maxx... Honest, I was desperate... Absolute shit and cost me £15...

New wok only cost me £7.75 from Chinatown, it's marvellous... Seasoned to perfection and already had a great supper out of it... Just need to drill a hole in the handle then thread a cable tie through it so I can hang it up...

Whats seasoning a wok?

You just add a little bit of salt and pepper.

Walking You Through Seasoning a WOK - YouTube

BTW I didn't use that ^ method... I do this...

I could've just googled that I suppose. I already season my woks :)

gonna make a cheesecake for my soup night, made one on the weekend and it was good.
Thinking a vanilla and apple caramel one.
What I'd like to do is biscuit base, layer of apples, cover liberally in caramel, then cover in vanilla goodness, and bake.

I've got a couple of recipes that I can combine to create the whole, but anyone done anything similar or have any suggestions, let me know..

in case you were wondering, am gonna make tomato and bread soup - had some in florence and it was amazing, and a wonton noodle soup for the meat eaters.

Was reminded of this when talking about cake with some friends. Have you got a recipe of how it ended up? (I dont mind some booze going in there at all)

Machine can post up the recipe I used, have made the cheesecake twice, the first time was apple and vanilla, apples spiced and then laid on the base, other was with no apple but a caramel sauce layer over the base.
Both tasted good, but issue with the caramel is that I had a sauce recipe that thickened when cooled and then became super liquid when baked so oozed out whilst baking and also once cooked and the cake got back to room temperature.

So need to work on that. But as I said both tasted real good..

So you'd need a firmer base for the caramel not to leak, and maybe rise the base a bit on the edges. Anyway I'd appreciate a recipe as I haven't come across any particularly good ones after a quick google, and it's always better when it comes from a good fellow forumenger.

Lunch at Longdan Express on Walworth Road yesterday... Lish... Baguette menu also pictured...

My best friend manages that shop/the one in Leytonstone.

#CSB

Highly recco the teriyaki chicken trays from the chiller in the one on Hackney Road, eaten cold, absolutely nice

A nice place for a client lunch on Friday around Holborn - it's on work so nice and spenny :)

32 Great Queen Street. Been a while since I ate there, but it was very solid when I did..

An unassuming looking Penzance Inn put a crab soup in front of me on Friday evening that stopped the world for several minutes. Rich, thick and unctuous, it came served with a few slices of homemade bread, a mound of fresh crab meat dolloped in the bowl and nothing else, except pretension replaced with supreme confidence. Could well be the best thing I've ever eaten.

A fish soup in St. Ives a few evenings earlier was merely excellent. I stuck to seafood throughout our trip - everything we ate down there was a reminder of the wonder of screaming fresh fish and the pleasure of memorable food.

Has anyone been to Barbecoa?

the wonder of screaming fresh fish.

Ha!

Stop whatever you are doing and go and buy some pig cheeks

Machine can post up the recipe I used, have made the cheesecake twice, the first time was apple and vanilla, apples spiced and then laid on the base, other was with no apple but a caramel sauce layer over the base.
Both tasted good, but issue with the caramel is that I had a sauce recipe that thickened when cooled and then became super liquid when baked so oozed out whilst baking and also once cooked and the cake got back to room temperature.

So need to work on that. But as I said both tasted real good..

A suggestion- if you take the sugar that you'd put in the cheesecake, caramelise it, and add a little cream whilst hot, then pour than into the cheesecake mix proper, you'll end up with caramel flavor cheesecake- no messing about with sauces and leakages, and the flavour will spread.

For example, a basic recipe- if you take 110g sugar, and caramelise it until a dark golden caramel. Pull it off the heat and immediately add 350 ml cream, really slowly, so the sugar doesn't crystalise (sp?). Then take 700g philadelphia, mix it with one vanilla pod, and slowly add the sugar/cream mix. The quantities should be right, but taste it as you go to be sure. Set it with six large sheets gelatine. Or use the basic technique, and apply to a baked cheesecake. Should taste really, really, nice. Also, add a little salt to taste if you want to get all fancy and stuff.

@theoryswine which Penzance Inn was that? The Admiral thingummy?

^^ Sounds a delicious idea. I've had enough cake for a long time but might try that out some day. However, mixing up the flavours does take away the effect of different flavours bombing your mouth in a specific order

Love this from Jay Rayner:

Artusi is in the fancy bit of Peckham, to which the word "village" has been appended by hormonally charged estate agents. They have a middle-class butchers on Bellenden Road called Flock and Herd – the sort where you "source" your ingredients instead of buying them. No more needs to be said.

Is Bellenden Road a real thing?

UPDATE: It is!

Yeah, it was Bell End Road, but the council slightly altered the name after a petition by Mumsnet

hah!