Food

London pop up / street food map, apologies if a repost

https://www.google.com/maps/d/viewer?mid=zR53ej6gqjW8.kBJd0pSVaqMY

Just did a week filming in Sicily. Horrible job. Horrible fucking people. Amazing food. Lunches were spectacular. Octopus, swordfish, tomatoes, pasta, aubergines, gallons of olive oil. Also loads of deep fried stuff which I wasn't expecting - broccoli, cauliflower, flowers etc. I would totally go there again for good feeding. Oh. And cake.

Yesssss! Dim sum ride!

Yes I would.

Left this bubbling away today, and it turned out very well indeed - I added chopped tinned tomatoes and omitted half the sugar and the fresh chillies. Best chili recipe I know. Whoever came up with the idea of cooking meat in coffee is an insane genius.

Be interested if anyone cooks form that 'How to make the perfect ...' series at all - I've had mixed results, the puttanesca is a great recipe but others have been awful.

@beseku, cook from it all the time, even brought the book from the previous holder of the position.

Never really had a bad result..

I always use that recipe too, and slam in tomatoes n'all. The coffee and toasted cumin is a great combo.

Not really used other recipes from it, although the puttanesca I make is very similar to the one they recommend. Always like reading that series though.

8pm: Dinner at Cinnamon Club (Michelin star)
1am: Up with food poisoning

FML

Owch. Unlucky.

that is bad. Best let them know.

and metro

How are the guts this morning, @Señor_Bear?

Anyone got any tips on le charcuterie? I'm gonna steal the family chorizo recipe and take it to Oz... A little science to back up my gastronomic experimentation might be a good idea...

try and avoid botulism

Will do my best... Any books I should take a look at?

I think it's over now. Big night of vom-o-rama

better than a book, this website has a section on charcuterie, all good stuff > http://honest-food.net/

Anyone got any tips on le charcuterie?

This blog is utterly epic http://curedmeats.blogspot.com/

A little science to back up my gastroenteritis experimentation might be a good idea...

ftfy

I have a few of Ruhlman's books (and read his blog sometimes) and like his writing and point of view re cooking. I haven't used it because charcuterie scares me, but http://www.amazon.co.uk/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393240053/ref=asap_bc?ie=UTF8
is what my friend read before embarking on this project himself.

That looks fantastic, think I'll order a copy now... I just wanna know the basics, the dos and the don'ts, best ways to avoid killing your nearest and dearest, etc... :)

I am pretty sure that the answer to this is to feed your guests a spoonful of saltpeter before the meal.

I wanna start a few little side businesses when I get to Oz, this is one of them... They're crying out for some authentic chorizo in Queensland, the problem's gonna be dealing with the weather and getting the cure right... I'll probably have to convert a few fridges into curing chambers or summat, easy enough to do...

qld, the humidity! ugh sweat buckets by the time i walked down the driveway...
good luck with it though, i'd know a few takers for these rare treats.

Little offset smoker/BBQ for £60 from Germany on Amazon UK. Happy Birthday to me.