Food

thanks..

Of course!

Where did you get the meat from? Is it from a bespoke farm or something easier to find?

I remember my dad curing sausages, cotechino, salami, prosciutto, coppa and pancetta in the home cellar back in Italy with meticulous care, long lasting traditions going lost..

for the hot sauce inclined, @mands, @Cazakstan monthly deliveries of hot sauce..

http://www.fuegobox.co/

The meat is from the ginger pig.

Id like ot look into getting some different fatty breeds but I`ll concentrate on the basics for the moment and go from there.

Salamis next, need to get hold of some back fat

expensive to deliver to UK. Otherwise Id be all over this

You could make some Korean hash/bubble and squeak with the beef and a few par boiled potatoes (use the rest for the roasties that evening) + any veggies you might have.
Just add some bulgogi marinade to the beef with some Gochujang, combine it all into a patty and crisp up in a pan. Serve with pierced poached eggs and get everyone to dig in

I'm so hungry right now...

Parents in town last weekend.

We made cappelletti on Sunday night, stuffed with pork loin, mortadella, ricotta, mascarpone and parmesan all minced together and seasoned with black pepper, salt and nutmeg.

Flatten the dough, cut, stuff, seal - repeat.

These are typically eaten in two ways: in a simple soup made of a rich meat broth or with a sauce of cream, ham and mushroom. We choose the latter.

We were 4 cooking and it still took an hour and a half to make them. The outcome was rewarding beyond expectations. My grandma spent 30 years of her life working in a restaurant just making pasta, when I cook these things I always wonder how could she endure that for so long.

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Nice! "little hats", no? #eyetalian

Indeed, the making process is similar to the more common tortellini, it's just a different way to fold them once sealed

You should come with a health warning, well a hunger warning. I HATE YOU, looks absolutely delicious, am so jealous.

Also never used mortadella in more than just sandwiches, nor the mixing of ricotta and mascarpone.

About your Nonna, she did what she had to do.

Having a day off today, so making a couple of chili sauces as I have some scotch bonnet chillies that need using up.

• Sauce one, sweating the onions, will sweat them till they are soft and then add the two thirds of a head of garlic in then leave to sweat. Then add the scotch bonnets, salt pepper and sugar. Allow to cool a little then a load of oil with a little tomato paste and blend.
  
  

-Sauce two, all the same stuff raw and uncooked but blended. Will see how they go.

fish fingers night tonight.

chips or mash?

Oven chips or instant mash?

oven chips, proper mash. i'm not a complete philistine.

Fish fingers, mash, cheese sauce and peas floating in it. Fuck yes. Indigestion, also fuck yes.

fish and cheese? good god man, are you on some sort of madness drugs? that have made you mad? with madness? because of the drugs?

Do you ad some cream/creme fraiche/milk to the mash?

Garden or mushy peas?

butter, merest splash of milk, and not overly mashed either. frozen peas.

oven chips with peas and some tarrrrrrrrtarrrrrrr sauce on the side.

^ winrar.

went to max's sandwich shop last week as one of my best friends lives 1 min away.
get the spuds - best prepared potato item I have ever had in my life (ignoring the bland sauce thing that came with it).
prepare to get messy, I could only eat 60% of it and waddled out.
http://www.theguardian.com/lifeandstyle/2015/oct/18/ofm-awards-2015-best-cheap-eats-maxs-sandwich-shop

Jam-o-philes, need some help. I got me a big batch of quice and it's in the format of a dark red thick paste.
It won't set. I've even resorted to adding 1 packet of pectin.
I've also low-baked it for about 5-6 hrs yesterday.

Help.

Fish fingers don't even taste of fish, they're just crunchy breadcrumb nonsense. It works, I tell you.

This happened last Friday, wanted to experiment some crab:

• Courgettes and basil pesto with white crab meat, topped with olive oil and basil.
  
• Caramelized shallots and capers with brown crab meat, topped with olive oil.
  
  

Rest of dinner was aubergines and tomatoes stuffed squids, with side of roasted potatoes, red onion and moroccan olives.

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