Food

Evening? Lunch.

@greenhell oh shit, am I going to be doing these burps for weeks? My
kid kept going 'ewwwww' this afternoon everytime I had a little 'repetition'.

The chili fried chicken was AWESOME.

Excited.

Right let's get a list sorted:

1. @mashton
   
2. @Skülly
   
3. @Chalfie
   
4. @Aroogah
   
5. @BRM
   
6. @cornelius_blackfoot
   
7. @greenhell
   8.
   
   

Not sure about before the funeral, earliest I could be there is 1pm.

Other ideas?

You should try it. Not such a big effort to book a table. :) Or at the counter.

I was inspired by @Tenderloin oxtail ragu, so went off to get some tails. Came back with short ribs; should work with the same treatment:

https://www.youtube.com/watch?v=11fCIGcCa9c

I'm oxtail (plus pork ribs and sausage) raguing again right now. The basic Contaldo recipe as before.

I had a rush of beef-fat congealed blood to the head in William Rose in E Dulwich yesterday and bought 1 kg of steak mince, three big bits of oxtail, three big pork ribs and four big gloucester old spot sweet chili sausages all for under £20. Was intended for meatballs for last night with enough for leftovers, stocking the freezer AND a huge ragu. I'm meat packed.

Meatballs were half of the steak mince and all of the spicy sausage meat. Added salt, pepper, fennel seeds, chilli flakes, garlic, parmesan and breadcrumbs made from (hipster alert) multigrain sourdough. No egg because I didn't have any. 15 mins in a hot oven and leave to cool till the sauce is done.

Made the Polpo tomato recipe which a cheffy friend assured me was foolproof. You just poach the meatballs for 15 mins in the finished sauce and eat with fettuccini. Delicious. Only used half the steak and have 12 leftover in the fridge plus another 2 dozen and a big container of sauce in the freezer.

Now i'm making the ragu which will be for post BDW do dinner tomorrow and will stock the freezer.

Still have half a KG of steak mince and one pork rib left over. Probs all going in the freezer too.

*meatsweats

Asakusa is too legit. Eat everything on the menu!

Ahh, sounds like proper feasting provisions.

I see that I remembered slightly wrong and tenderloin did his sauce with brisket. The short rib version is smelling good; it's been cooking for over 3 hours, a couple more should do it.

Short rib works great - may have a bit more fat, so I would usually chill it and discard some but not a huge deal

Just turned mine off. Been barely bubbling since 4pm. Will leave overnight and pull the meat off the bone, put back and reheat tomorrow night. Hnnnnng

Yesterday the good lady and I did the Ginger Pig beef butchery class. Didn't realise we'd both end up with two 3kg chunks of dry aged prime rib (retail about £150). Beef all week!

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Asakusa restaurant in NW1 1BA - PM meal - how about 17th or 18th Mar - indicate preference

1. Mands
   
2. ...
   
3. ..
   
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that GP beef course is top lels. would recommend.

Harking back to the dumplings posts but Serious Eats has a nice set of 17 recipes at the moment.

nice ^ the pan fried leek ones look nice, book marked page for weekend mission !

Nice one! I'm all over that!

A colleague did this the other week and now you. Once I'm out of house move spending restrictions I'm bang on this!

I like the use of a mug for scale :)

They get booked up, this was a Christmas prezzie.

Without the mug it looks tiny!

I did the sausage course about 2 years ago. Walked out with about 5 kg of sausages plus leftovers for meatballs. Amazing. I think beef would have to be my next course.

I'm doing Pork next month. Obviously now i'll be disapointed if I dont get large quantities of pork

My new Aussie mate plays in a band called Pork... Brisbane post-punk legends... Sort of...

provisionally in, but won't be able to confirm for a week or so.. Currently either day is good for me..

I lack an oven at the moment. Pulled pork is working but I am failing to get a crispy fat on it. I put it in the slow cooker, with a rub on it, skin side down, some time on the hob at high heat. I'm guessing lid should b off?
Then transfer.

Meat is tasty. But fat is soggy.