Food

It's never been away in Lewisham.

Next Level: Steak Locker

https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge

I'm in love.

good, i'm glad you at least acknowledge your transgressances

but i'm slightly ashamed to be associated with your weak as piss sarcasm level 1 response

just grow a pair and tell me/anyone to fuck off

Why? That would be giving you what you want and I spend every day telling people to fuck off whereas posting the same here won't achieve much will it? It's especially pointless beause if I actually took offence I could just ban you. Basically, meh.

I like lavender crème brulee. I am not ashamed.

I have even cooked it and served it to friends. With lavender I picked in a park next to the thames barrier.

I would not, however, put them in square ramekins.

The devil's crockery...

I liked it better when I could buy RZA acetates for a quid in the record shop but Lewisham finally has people queuing in the street for £6 food #modelmarket

Jonathan Downey who runs that and Street Feast is a prize cunt.

Why? That would be giving you what you want and I spend every day telling people to fuck off whereas posting the same here won't achieve much will it? It's especially pointless beause if I actually took offence I could just ban you. Basically, meh.

and now I'm sober, :D

Chicken souvlaki with baba ganoush and grilled tortillas for lunch. First attempt at baba ganoush and it is a revelation when done over charcoal.

in seville recently I was asking for testículos de toro. but I did discover in tapas bar not far from the central bull-ring the most exquiste dish estofado de rado de toro.. its on my list to make, soon.

^^ top work, a tidy alternative for barbecues.

central workers, good places for day to day lunches around broadwick st, polan st, golden sq type area

Pistachio orange cake. 5/5 would make again

Chicken souvlaki with baba ganoush and grilled tortillas for lunch. First attempt at baba ganoush and it is a revelation when done over charcoal.

It's not too bad with aubergines charred on gas hob either.

Made some great meatballs, 2/3rds veal mince, 1/3rd beef mince, using a partial TS recipe. They were gorgeous. So so more ish, think it was sautéing the shallots, garlic and chili twice before adding to the mince mixture...
Ate them too quickly to be taking photos of them. Think I'll use the rest of the mince and make them again tomorrow night..

I made a aubergine thing too. I burnt them in the oven under the grill part on full blast for an hour before scooping up the guts. It worked pretty well too (I don't have a gas hob, nor a charcoal cooker. I made it, more or less, as per: http://www.theguardian.com/lifeandstyle/2009/jul/04/vegetarian-vegetablesrecipes

It was pretty good.

central workers, good places for day to day lunches around broadwick st, polan st, golden sq type area

Thai West on Brewer Street and Carbon if it is still there, they are both near Golden Square, opposite and next to Rapha-ish. If you have time for a sit down go to Janetira. There are sometimes some food stalls on Berwick Street, there's one that does a great scallop stir fry. For cheaper pasta/sandwich options there is a place on Lower John Street called petit dejeuner. There's also the Lebanese wrap place at the end of lower john street, it's bright green and purple you can't miss it. If you like sushi try the rice wine shop on brewer street, it's very cheap.

This weekend I taught myself to make marshmellows, bloody hard they are but have got some yummy chocolate ripple ones to munch on.

meatballs ... TS recipe
Whut?

I went to a BBQ run by a Dutch friend yesterday. Bloody brilliant. Highlights were whoke trout stuffed pancetta and tarragon as well as honey and lemon ribs. Also not one, not two, but three buttons popping off my shirt.

Oh God.

think it was sautéing the shallots, garlic and chili twice before adding to the mince mixture...

Whut? What's the purpose of the second time? To lull them into a false sense of security before before returning them to the pan?

Kinda harsh innit

Wierd. Like dubtap and joeym I did baba ganoush this weekend for the first time. Aubergines spent 45 minutes on the gas grill outside until blackened all over, cut open then scoop out the insides. So tasty.

i made lamb burgers. they were shit.

You forgot to wipe the pooey bits off the bum wool didn't you?

i believe the technical for that which you describe is 'dag'.

i don't think there's any aussies on the food thread to confirm nor deny this.

Was it pure lamb? I've had that not working out on me in the past. Try a combi of beef/lam and if you find that too dry, add a bit of pork.