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• #18128
Pooface/XH used to be king of the hipsters. Haven't seen him for ages so can't say for sure now.
He's my prince
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• #18129
Corny if you like sashimi and sake, check out Decibel. Open until 04:00 last time I was out there. Proper late night fun place.
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• #18130
^Decibel is decent. Went on a date there and we unknowingly drank $300 of sake and bar snacks
Also Angel's Share on the same road near astor place is a proper good speak easy with great restaurant out front
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• #18131
I made Portuguese migas with salt cod tonight... Turned out incredible, just eaten the leftovers now...
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• #18132
Migas is good stuff. Never had any accompanied by fish tho.
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• #18133
Found and still in use in local pub recently...
It's god awful stuff. Went back to Belfast on stag do and we were given a free pint each for some weird promotion (so long as we got our picture taken with some ropey looking models). There were 14 barely touched pints left on the table when we got up to move pubs.
Also, went to an Irish bar in New York the other week and joked with mrs_com on the way that they would probably have Harp. We laughed heartily at this ridiculous notion. But they did.
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• #18134
PS Her dahl puri is incredible!
Is that a side or a meal in its own right? It's pretty cheap.
All the better if you can let me know by lunchtime...
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• #18135
Exams coming up, not much time for cooking. Made my favouritest stew which takes about 3 hours, but not so much time in the kitchen. Damn that shit is good! Can share recipe when I got more time.
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• #18136
Is that a side or a meal in its own right? It's pretty cheap.
All the better if you can let me know by lunchtime...
It's a roti with dahl kneaded through it, even better than the regular one...
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• #18137
It's a roti with dahl kneaded through it, even better than the regular one...
wow haven't had it in years.... such a good idea... I make Caldo Verde every other month.
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• #18139
wow haven't had it in years.... such a good idea... I make Caldo Verde every other month.
Caldo Galego or GTFO!!! ;)
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• #18140
^^ that jerk was so hot (and good) my wife made me throw out the leftovers cos every mouthful was making me hyperventilate and then sweat.
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• #18141
What a waste! We had jerk a coupla nights ago, no leftovers... But we're very greedy... :)
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• #18142
Yyyyeah, but I'm secretly thankful. I've eaten almost an entire pack of power-jerked chicken thighs (the "leftovers" were a sad off-cut I was gluttonously eyeing up) and i'm currently wheezing and sweating out of my eyes. It was for my own good.
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• #18143
You gotta jerk the fuck up!
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• #18144
Yo - I have 2x Sansaire Sous Vide circulators for sale - PM me if you're interested!
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• #18145
Speaking of, I am currently using this Bonavita Variable Temperature Digital Electric Kettle, 1 litre, 1000 watts: Amazon.co.uk: Kitchen & Home
to make these
http://momofukufor2.com/2010/01/slow-poached-eggs/as part of a "leftover spicy bean and cabbage soup with two slow cooked eggs" lunch.
That temperature controlled kettle is the best. I use it for all sorts of things, including making coffee.
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• #18146
Speaking of, I am currently using this Bonavita Variable Temperature Digital Electric Kettle, 1 litre, 1000 watts: Amazon.co.uk: Kitchen & Home
to make these
http://momofukufor2.com/2010/01/slow-poached-eggs/as part of a "leftover spicy bean and cabbage soup with two slow cooked eggs" lunch.
That temperature controlled kettle is the best. I use it for all sorts of things, including making coffee.
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• #18147
aaaaaa
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• #18148
Nice - Slow poached is great - still working out what my favourite temperature is for a whole egg. I did something a bit wild for breakfast using said sous-vide circulator the other day and vacuum packed egg yolk - poached at 70 degrees for about 25 minutes - it basically makes yolk fudge - which is pretty brilliant spread on sour dough with plenty of butter, salt and black pepper...
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• #18149
Yolk fudge, do want.
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• #18150
That sounds like a thing for sure. Mine were in shell at ~64* for 45 minutes. results were just the thing cracked into the soup/chili and made it all the better. Poached eggs make most things better. Life, for example, is one of the things.
*set in the bonavita it goes up and down a few degrees and doesn't circulate.
Found and still in use in local pub recently...