Food

suit yerself.

he's using us as guinea pigs for his stand-up material..

So brined chicken update:

BBQ at my friends was good, though he burnt the fuck out of the chicken, didn't let the coals cool before putting the meat on the grill.
Had a little on the day and it tasted okay.
But am reusing most of it tonight in a mushroom pasta thing. But tasting it now, it's sweet, it's salty, flavour all the way through the flesh. Keep picking at it, if I keep up at this rate, it'll just be mushrooms and pasta and no chicken..
Will brine again..

Made loads, as usual..

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Looks good. Is it just parsley and oil for the sauce?

I've been making this recipe for crab linguine over the last few months. A few tweaks to suit myself (i.e add white wine to the garlic, fennel and chilli & moar crab) So good.

Sometimes add parmesan - tho am aware that may be illegal in some parts of Italy :)

It's illegal everywhere. Please refrain yourself.

I use white wine as well, chilli and garlic too of course.

Where'd you get your vongole from? Billingsgate? (I still need to make that trip...)

Boast Post

Here are the cured meats I made over the last 6 months served up at my wedding 2 weeks ago.

Chorizo, Salami, duck prosciutto, bresaola, Coppa.

Dont have any better pictures unfortunately as it all disapeared very quickly!

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Nicely done! And you didn't poison all your guests = bonus!

Thats why i waited 2 weeks to post! No confirmed deaths!

Strong work!

Very nice work! Hope the guests enjoyed them!

And again, congrats

Nah, not worth the effort going to Billingsgate midweek for just some vongole.

I got them from my trusted Moxons Fishmongers in Camden Passage in Angel. Never let me down.

I'm probably going to Billingsgate on the 13th, I'll let you know if that's the case

Nice, thanks for the tip, tough to find decent fishmongers.

And definitely give me a shout, would be up for coming along!

Mum's making callos... This was earlier today, they're almost done now...

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Are those the chick peas in jars? I know what you meant by 'soft' now, those things are particularly tender but still hold shape. And whole onions interesting – guessing it's simmered for an hour or two?

It's illegal everywhere. Please refrain yourself.

humour me?

Parmesan on clams. No.

lmao

No clams in my crab linguine. But occasionally Parmesan

Seafood and cheese. Never. Worse than square plates.

Absolute filth...

Oysters and blue cheese?

Lobster and cheese...

Coquilles St Jacques?