Food

I have a kilo, yes a whole kilo drained wieght of buffala mozzarella (macro) and 5odd kg of salad tomatoes from a friends garden. Guess what my diet will be for the next few days.

What kind of tree do they have that can grow kilo sized buffala?

Seriously, where did you get it? price? also, feedback after you eat it..

A little tip my gf's mother taught me (they are from mozzarella-land), for the mozzarella you don't eat right away, other than storing it in its liquid inside its bag, before eating it, take it out of the fridge and put the whole bag (mozzarella+liquid) in a bowl with warm water. It will bring up its freshness, sot as the first day, but better than straight out of the fridge. Hope I explained myself.

It is a new breed of tree that is crossed with the spaghetti tree.

The brand is caseificio coop from casserta so the right sort of region. £8 for a kilo of cheese (250g total with 100g of cheese per packet. Macro/booker cash and carry. Not heard the warm water thing, usually leave the cheese and water for a bit to warm up, as most cheese are improved being at room temp.

Had some earlier with tomato (cold) and the warmed cheese, left for half an hour as its 30c in the kitchen and a fresh basil leaf with a spray of garlic and chili infused olive oil on the tomatoes then the mozzarella on top. It was good. But then I have been spoilt, driving on the road from the autostrada from Rome taking the Caserta turn off there is an shop that sell fresh made buffula mozzerella from local milk and then the hour or so drive to the house with fresh picked tomatoes and the cheese that is hard to slice and the liquid still comes out. I'd say better than a supermarket.

Oh you're in Italy.. thought you were talking about London.

I am in London, the mozzarella was bought from Charlton macro then just reminiscing about food I like.

charlton makro - bursting teh bubble of bucolic buffala

Smoked salmon tartare tonight:

bottom layer made of black (venere) rice mixed with red sweet pepper, parsley, lemon zest, onion and garlic, middle layer with avocado, lemon juice and parsley, top with smoked salmon marinated with hot chili, lemon juice, olive oil and chives. Plated, drizzle with olive oil and sprinkled with roasted cashews granola.

Took longer than expected to make but was rewarded by the taste!

1 Attachment

That looks really nice, whole load of flavours going on. #squareplates

I'm defrosting some prawns for a BBQ later, need some Cajun inspiration?

now have one brisket in a dry rub, another marinating in worcestershsire sauce and beef stock

2 pork shoulders have been injected with a blend of spices, apple and pineapple juices

dry rub has been made for the beef ribs

rubs have been made for the other pork shoulder and beef brisket

a mother sauce has been made and currently making a thin tomato and vegetable juice based sauce

next up will be the think and rich bbq sauce

pork skin from the shoulders is in 2 different dry rubs - salt and toasted fennel, salt and five spice. they have been wrapped in clingfilm. tomorrow i will boil them whilst wrapped for a couple of hours and then fry them down to make pork scratchings

at least this year i should be able to sleep through the night as the smoke will be looking after itself

Really sad I'm missing this! Sounds too legit.

srsly

1 Attachment

Pork shoulders are on

Temp control system is taking over

2 Attachments

DJ you're a star, an absolute star.
Can't believe I'm missing this.

Pics of the briskets and a sneak view of one shoulder

2 Attachments

Serious meat dedication, bravo.

first brisket is approaching readiness, will then be left to stand in foil and a little mother sauce.

once both briskets are done the beef ribs will go on. followed by pork ribs. pork shoulders probably need a few more hours

then get the 2nd bbq prepped for chicken

3rd bbq will be used for veggie options

the control device is good, but has a tendency to lose the network, which meant i had to come down and reset it during the night. thankfully despite not being interwebz connected it still kept cooking

Brisket no 1

1 Attachment

DJ, i'm drooling, stahp!

nope! the first pork shoulder has broken through the stall, and the temperature is now rising - it had held in the mid seventies for 5 hours

Dishoom kings cross for lunch. 11.3/10

Quite pleased I stumbled upon a nigella summer cooking programme whilst trawling the food network for a hit of triple d.
Otherwise I wouldn't have made this loin of lamb with a mint and coriander tabbouleh.
Was lush!

2 Attachments

Moist. Top job Corny.

decent fish and chips shop for lunch in brighton today?

It's probably been a while but I imagine @Tenderloin knows

decent fish and chips shop for lunch in brighton today?

Bardsley's up by the market next to The Level is the best. Bankers is a good one if you want to take them down to eat on the beach.