Food

just lamb. i didn't thrice-fry my onions, this might have been the problem.

Beef ribs BBQ'd yesterday 4 hour cook in-direct heat, liberal dousing with BBQ Sauce perked up with a bit of Hendersons relish.

Mad triple cooked chips to go with them, now don't need to eat for a week.

^^ Yeah how could you forget? If something isn't triple cooked, it isn't edible.

hey! lay off the corny hatin'. i was being serious.

Just got back from Hawksmoor.

Tell my family I love them.

I went Saturday night too; which one were you at? Celebrated my last day of a job I'd worked for 6 years, to start my own (food) business by eating way too much - Between two of us; Half a Lobster, 900g Prime Rib, Chips, Mac and Cheese, a Tomato Salad, Sticky Toffee Pudding, 2 Cocktails, A Bottle of Wine and a couple of Bourbons to finish. Fucking well full.

Then last night, finally pulled the Short Ribs out of the Water Bath - 76 or so hours after they first got a dip. Smothered them in a homemade BBQ Sauce (Ketchup, Vinegar, Dark Brown Sugar, BBQ Rub, Garlic Powder and the Juices in the Vac-Pack bags) and tossed them on the barbecue at high heat for 10 minutes or so to develop a nice crust - this is the final result;

Nice! So dracula - when can we give you our monies for whatever it is you are doing?

[Edit: in response to greenhell's lamb burgers.]

Yeah we had a flock of sheep whose yearlings we would murder every year on the commune I grew up on. Because of this, most of our meat was lamb except what we would trade for. Hella 'lamburgers'. They were sometimes dry depending on the cut of lamb that was ground up. The 'lambier' cuts seemed to make the best burgers. Also they need to be pink in the middle otherwise, no.

/csb

dracula we need LFGSS discount

Any good Chicago deep pan pizza place in London?

Oh, Dracula.
Applause.gif

Will definitely be sure to post on here when things are in a bit more of a solid state! But yeah of course LFGSS discount, ha! Will definitely but having a word with David about hooking people up as and when I launch!

@Edscoble - If you find one let me know! I would also kill for a decent NY style pie that doesnt cost 25 quid - looking at you Voodoo Rays!

TS advised to saute the shallots slowly to sweat out the moisture, then add a bit of water, then saute again so as to remove the acidity.

I tried it, meatballs tasted lovely, will probably proceed in this fashion in future...

Yup, it mellows the onions and gets rid of most of the acidity... Works a treat... I do it to my burgers as well...

onions. mine always seem to end up replicating the piccadilly circus / brixton station late night death-dog experience.

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.

Did you salt the aubergene?

Or is this a whole discussion?

Onions - cook covered for the first few minutes, then cook uncovered. Add more butter. Start again. Repeat until they are caramelised.

Any good Chicago deep pan pizza place in London?

Didn't someone post a recipe for doing it at home, on here?

In the pizza thread.

Onions - cook covered for the first few minutes, then cook uncovered. Add more butter. Start again. Repeat until they are caramelised.

Olive oil or gtfo.

Pffff...

Olive oil or gtfo.

Not supposed to fry olive oil. It burns and kills you with cancer or some shit.

@Edscoble - If you find one let me know! I would also kill for a decent NY style pie that doesn't cost 25 quid - looking at you Voodoo Rays!

To be fair, I would not mind too much about paying £25 for a chicago style deep pan pizza, unless it's not as good as the American one.

I posted the deep dish recipe. Lived in Chicago for five years and haven't found much here, though I haven't tried too hard since I make my own. Ed, it's not difficult, have a go with this

http://www.kingarthurflour.com/recipes/chicago-style-deep-dish-pizza-recipe

Probably better than what you will pay 25 notes for here.

To be fair, I would not mind too much about paying £25 for a chicago style deep pan pizza, unless it's not as good as the American one.

25 quid for a fucking pizza?! >>>>>>>>>>>>>>>>>>>>
Pasquale's pizzas totally rule and are typically less than half that.

Butter > Olive Oil