Food

me too! let's hook up. for top racist lels.

Yeah man see you on /r/facist!

[EDIT: or in /r/fascist you choose]

Is that a special interest forum for noodle facials?

I'll have two to take out...

Might have a go at those over the weekend, with aldi or lidl noodles for the posh stock.

http://www.seriouseats.com/2013/08/ramen-crusted-fried-chicken-recipe.html

Mishkins in Covent Garden... proving once again that if you want the authentic new york jewish deli experience, you should probably go to new york.

Yes poor imitation

a reuben needs to be at least this

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thick.

mishkins - not even kosher!

Blogs or websites that just recommend pubs with nice food?

any good? >http://www.morningadvertiser.co.uk/Pub-Food/Tom-Kerridge-s-Hand-Flowers-crowned-UK-s-top-gastropub-for-third-consecutive-year

Should have suffixed it with "and aren't gastropubs"

I am receiving my half a pig from this company next weekend http://www.justhalfapig.co.uk/, I shall be consuming a lot of pork over the coming months.

Front or back?

Does such a thing exist? i.e. a regular boozer that does good grub? Most regular or chain pubs only serve frozen rubbish...

In other news I made the best laksa ever today, I only amped up a really good shop-bought paste but it was really fucking delicious... Leftovers are being saved for breakfast, gonna poach a couple of eggs in the broth then spoon it over some rice vermicelli... Can't wait...

picky picky picky

A foraging afternoon today introduced me to this beaut, the beefsteak fungus. Eaten raw with a little seasoning. Amazing looking shroom and god it was tasty! http://instagram.com/p/td2igIoWI5/

Deffo put too much extra chili in that laksa... #aftershock

great pics, looks perfect.

Out of the fucking park...

Cook it? I don't know any good veal recipes i'm afraid.

I have spent a happy day dithering/tidying/sorting out the flat. now have a gammon joint in the oven. It got washed, then soaked for an hour then brought up to a simmer twice, changing the water each time (to get rid of as much as salt as possible). Then went in a casserole dish with an orange juice and scotch bonnet marinade. Been in two hours on 150 degrees now, lid on for first hour and half. Now off and bumped up to 180 for a bit of colour and crunch. I tend to sort of make up the cooking as I go trying to manage the best compromise between a long, slow cook and a good crust on the outside.

Think i'll just go with plain boiled/buttered potatoes out of the garden and either salad of green beans with it. After another hour or so and a good long rest obviously.

Wine is now open.

behold... Cthulken. You are now beyond the realms of sanity. Look on, and despair.