Food

I grew up helping my dad doing this, we would butcher 1/2 a pig once or twice a year, including all the different cuts, sausages/salami and the different variations.. Good times

Got some pork belly that's been marinating in a semi jerk seasoning For the last couple of days, want to cook it today slow and low, as I'm going to be out drinking most of the day, thinking I'll flash the skin to get the crackling going then put it in at 130/140c and leave for the afternoon, 4-5 hrs, maybe wrapping in foil, anything wrong with this approach...

I'd personally finish crisping the skin at the end...

I'm a big fan of the website serious eats so bought the book that J. Kenji López-Alt wrote.

Didn't expect it to be a little shy of a thousand pages!

That'll be the bedtime reading for a few months...

I got given a sackload of mushrooms by the ace grocers in herne hill the other day that need eating asap. As I'm a regular there and they know i eat anything and everything, they gave them to me rather than bin them.

What should i do with them?

Mushroom ragu. Massive batch- into freezer.
Then save a few, make a risotto.

Risotto is a good shout.

Some sort of massive stew to freeze was what I was thinking. Shitloads of garlic and tomato-ey sauce

This is my current go to mushroom recipe. (From the guardian)

Braised mushroom ragu Use a combination of large field mushrooms and
portobellos and a few button mushrooms for this, but you could also
add dried porcini to up the flavour intensity. Smoked tofu is used
here, but it would be good with smoky bacon or pancetta, too. Serve
with buttery mash, fresh pappardelle or dried rigatoni.

Serves 8-10 with pasta 100g smoked tofu, diced 2 medium brown onions,
peeled and diced 2 carrots, finely diced 2 ribs celery, finely diced 2
garlic cloves, peeled & sliced
1.5kg mixed mushrooms, half thickly sliced, half diced 1 small bunch thyme 400g tin chopped tomatoes 50g butter 2-3 tbsp soy sauce 750ml
water

1 Preheat the oven to 180C/350F/gas mark 4. Put an ovenproof casserole
dish or frying pan over a medium high heat. Add a few tbsp olive oil
and cook the tofu until golden brown all over. Remove the tofu and add
the onion – with a little more oil if it looks dry.

2 Cover and cook the onion, stirring occasionally, until soft and
slightly golden. Add carrots, celery and garlic and cook for a few
minutes. Add the mushrooms in batches, stirring until they cook down
and make space for the rest.

3 When all the mushrooms are in, add the browned tofu, thyme,
tomatoes, butter and 2 tbsp soy sauce. Top with 750ml water. Bring to
a simmer on the stove top then pop in the oven. Cook, uncovered for 2
– 2½ hours, stirring every half an hour or so. It's ready when the
mushrooms are nice and tender and the liquid has reduced to a lovely
saucy consistency. Taste and season with a little extra soy, salt and
pepper if needed.

Recipe supplied by Jules Clancy, thestonesoup.com

Ha I'm still enjoying it ! I had to chop it down in to manageable pieces for the mother in law that was a fun afternoon ! But I'm sure we will get to ham and cereal stage

amateur kock fotos.

needs maor schinck.

Mushroom ketchup.

Slow roast pork belly and crackling was amazing, must do that again...

What do you think?

Off to Venice any food recommendations??

Yeah go down to the fish market and the little cicchetti bars, I think these are better than the 'sit down' places.

Thanks will check them out, have read that there are just loads of tourist trap type places and venice is one big floating tourist attration but there must be some good places ?

I figli delle stelle
On the quieter island of Giudecca, which affords you tremendous views of the rest of Venice in the evening. I sat outside one birthday a couple years ago, alone, and ate incredible langoustine with a great wine. Ended up chatting to a Spanish girl and her Mexican aunt who bought me birthday tiramisu and sang me happy birthday in Spanish. It's basically a chilled evening spot with good views and great food.

Ai Sportivi
Cuttlefish spaghetti (cooked in its own ink) is a Venetian speciality and I rated the one I had here. It's in a quiet square away from the tourist traps, and I'd recommend an amble over this side of town purely to visit...

Tonolo
Found this place completely randomly. Had the best tiramisu I've ever had in my life, over the counter for a euro or two. Since found out it's a bit of a local legend. It's the sort of place where, if I had a couple hundred quid to drop on flights, I'd fly over to get a tiramisu and fly straight back. So damn good.

Majority of food is pretty decent, as long as you avoid the tourist traps. Ate loads of other places but those above stick out in my memory.

I sat outside one birthday a couple years ago, alone

/foreveralone

Gonna do that ragu tomorrow i think.

For a quick dinner tonight i just had garlic sauteed chorizo, mushrooma and kale on toast with poached eggs. Was 11/10. Chorizo makes all things good.

thanks will investigate :)

Swear I'm not always alone

Cornwall. Food. Where?

Cornwall is owned by Rick Stein I believe.

It seems that way.

Anywhere in Cornwall?

This place in St Ives is good if a bit spendy http://www.porthminstercafe.co.uk/