Food

That sounds great Amey. I'm hungry.

we shlepped all the way to this joint on the weekend because jay rayner told us to. it put the rage in average. why would you lie to us jay rayner, you evil french king bastard, why?

So you kinda put hummous in there.. I'm intrigued. I've been experimenting with my veg chilli recipe for years, will give this a go.

I always grate in some good quality 90%+ dark chocolate and pour in some freshly brewed coffee too.

Horseradish and English mustard are must have ingredients in my veg chilli.

I use quorn mince.

kinda yeah .. but dont blend it .. just a 5 second blitz, when I make it with beef I use either brisket or cheeks so the consistency of this veggie variant is not like my meat chilli but for people who use mince its very very close. Even in flavour which for me is great success. Frying onion almost till caramelisation is important IMO. I am gonna increase Cascabel next time.

@mashton dont horseradish and mustard lose heat once cooked?

I use quorn mince usually with a bit of qunioa for texture variation but will give coarse chickpea mush a go next time.

Not down with horseradish or mustard tho @mashton, sounds wrong?!

I should say being a meat eater I didnt know about Quorn mince .. intriguing. I guess home soaked chickpeas will always be cheap ;)

Also Mesquite over Hickory liquid smoke works better IMO.

tell me more fruity (not so hot) chilli varieties?

I use chipotle, cascabel and ancho chillies.

Eyebrows gave me some chocolate habañeros a while back that I keep in my freezer, I use a bit of them too but they're definitely spicy as well as fruity.

I stir the horseradish and the mustard in toward then end, when it is all simmering. I think it adds a middle note to the heat that smooths out the flavour transition from chillies through to a savoury, umami finish. Ymmv

Well I'll give it a go, I might be missing a taste sensation.

First salt ignorance.

Now veggie chili with horseradish chat.

Heathens.

you left out 'quormince'

I made taco filling with quorn mince on Saturday for a #taconight. It has uses.

#tacno

@greenhell on Saturday I was served a steak on a flat, white, square tile, with no lip or rim, that was sat in a square recess in a wooden chopping board.

Needless to say, I thought of you.

Nice steak. Awful awful plate.

But if you have managed not to overflow the steak bloody juices all over around splattering the table then you did a good job nevertheless.

abysmal. i wonder if these dickhole cooks are tiling their roofs with plates?

#tacno, #tacno, #tacno, #tacno

There's no limits

https://www.youtube.com/watch?v=RkEXGgdqMz8

wasn't sure whether to put this in memes or here but here you go.

https://www.youtube.com/watch?v=9H2l87Uu9us

This will be pulled pork by tomorrow

Doing slow cooked BBQ for lunch does present a dilemma: ideally, I need to start cooking at about midnight to be ready for 14:00 lunch.

That plan significantly exceeds my level of dedication.

So my current plan is to smoke that lump for about 5 hours (it's on now) or until whatever time I want to go to bed, and at that point, wrap it in foil and leave it until the morning. Then give it another 5 hours or so tomorrow.

Plan or epic fail?

Edit: just realised I should have posted this over in the BBQ thread.

DJ would get up at midnight for BBQ.

Good point. This is strictly softcore bbq action.

Put it in a normal oven at 100°c overnight, problem solved...