Food

Sorry for the phone photo:

@ecunard made this beef wellington for @36x18 , @dancing james and myself last night. It was perfection wrapped in pastry.

That is right, the ones I have eaten from stockwell are lush but not right, had them from a bakery, fresh from the oven with a coffee and the nada was amazing. Am trying to recreate than.

Too many on the internet recipes use premade puff pastry!!!!

It was awesome.

@Ecunard @36x18

And a wonderful evening, thank you so much.

My wife is away so I'm eating stuff all weekend that turns her stomach.

Tonight is lamb's liver with some onions cooking down in balsamic and bean mash made with roasted garlic.

Tomorrow is lamb curry. She'll eat curry but not lamb and not as hot as I'm going to make it.

Anyone any suggestions for rabbit recipes? Fancy something a bit different tonight.

hugh f-w had a rabbit with mustard recipe in some paper recently
google it

actually no need
http://www.theguardian.com/lifeandstyle/2014/jan/31/mustard-recipes-hugh-fearnley-whittingstall

Made a 'Nduja and Manchego wholemeal loaf.
Was good.

Made a curry with lamb ribs in it. Ballache to have to fish the bones out but Jesus does it taste nice.

Three scotch bonnets in it and shit loads of fresh ginger. Pleased the weather has turned so I can eat winter food.

niiice!

I jointed and roasted a very good wild rabbit with lots of garlic and rosemary a few months back... Absolutely delicious...

That wellington looks incredible!

If anyone is in Manchester and likes ice cream and desserts they need to check out Gingers comfort emporium, their chorlton crack ice cream (salted caramel and peanut butter) is next level.

Steak night..

Before

After

Served with enough béarnaise sauce induce a heart attack in an Kenyan marathon runner, a grilled gem lettuce salad, 2 large glasses of a sublime Dão, and enough chips to setup a Vegas casino.

Off to bed now.

Just spent 10 days in NYC and New Orleans for a wedding and short visit to friends.

Aside from all of the pastrami sandwiches I could eat. (NYC) and as a 3 beignet/day minimum during my time in the new Orleans I didn't really know where to go. Luckily I had friends in both places to help me out.

The best meal that I had in NY was Chinese which was surprising to me. Xi'an Famous Foods in new york is the god damned place. It's semi well known I think (but I hadn't heard of it before [so much for my ear-to-the-streets status]). Spicy noodles with caraway lamb is exactly the thing.

In New Orleans, our friend took us around and we ate and ate and ate. Po Boys, raw oysters, thin fried catfish, fried chicken livers and hog jowls and cetera. Still my favorite food came out of the little vietnamese place we went for breakfast on my last day there. I have been craving bún bò Huê almost since moving to Berlin 5 years ago*. I finally got it and was happy. The broth. The tastes. mmm.

*It was a staple for lunch when I lived in the bay area. I have asked around in Berlin and never found it. The closest I got was at a little place that said they tried to serve it as a special and literally nobody ordered it. They told me a back stall at the Vietnamese center you can get it. I am going to try to get out there again and see. Still, there is no way it is better than that place.

Also the recent photos of everyone's cook/bakery have been rad. I did not know that canelé needed beeswax and copper and 3 days rest. I guess I just know how to eat them. I will make at some point (and will probably fail, then get discouraged, then never try to make them again, then my newly acquired copper molds and beeswax will haunt me whenever I open the baking utensil drawer)

Cheers for the rabbit suggestions, I went with this in the end http://www.bbc.co.uk/food/recipes/rabbitandpearlbarley_89209. Was very good and pretty simple.

newly acquired copper molds and beeswax

dibs

Years and years ago when he opened, my friends took us to Monsieur Vuong.
http://www.tripadvisor.co.uk/Restaurant_Review-g187323-d1575778-Reviews-Monsieur_Vuong-Berlin.html
Not sure if it's got what you want on the current menu but maybe you can ask Mr Vuong to make it!

Currently making chilli con carne. Tried a little spoon and felt my mouth start to sizzle. Kinda worried now. Though my 'significant other' has a smile on like the cheshire cat.

Not sure about the marbling ;) Nor the salad.

Nice bit of fat on it, am very green eyed as I want one now.

Ad some yoghurt to calm it? Is the hit as you eat it or more of an after taste...

What chili now too.

I FUKING HATE YOU ALLLLLLL

Hungry and appathetic :(

Not sure how much yoghurt I'd need! It's at the 'peeling the paint off the walls' stage.

I have eaten there a few times. What is there for specials is disappointing in that familiar upscale vietnamese berliner style. I have never thought to ask for off menu things. If I cant find it at the Dong Xuan center* I will try it.

*Don't get it twisted though, that place is like 85% fake fingernail supplies and polyester bejewelled tops.

That looks like asia!

Made ragu using the rendered oil of my chorizo's from markymarket to fry up the mirepoix and mince. early grave here I come.

'peeling the paint off the walls' stage.

how will it be when it matures?! !?

has anyone else seen this? $20 ribeye special in a hotel somewhere in oregon.

http://www.reddit.com/r/pics/comments/2ix7hq/im_in_a_hotel_in_the_middle_of_nowhere_oregon/

forum ride?

That is why the Powers that Be invented rendered oil in the first place, isn't it?

Its renderings is like half the point of bacon. I pour mine into my bulletproof coffee.