Food

Housemate is about to have an operation, and can only eat clear liquids for two days!

Just had v successful strained chicken broth/soup. Any other ideas?

Vodka

Vodak.

are the stuffed or just as-is? I have never heard of eating them as-is

Just noshing on the crackling. Boiled and roasted and crisped up with jerk marinade. Not my idea, but an interesting nibble. I think they were about 7p each.

How do you go about stuffing a foot?

Clear tomato broth is delicious....

Get skilled in clarify things with gelatin or egg white.

Fair enough. Always good to have some fatty pig to knaw on.

Otherwise it's a Pierre Koffmann classic dish. You basically take the whole inside out using some fiddly knife skills, leaving the skin and the end of the trotter only. Then you stuff it with various things leaving you with a delicious crispy outside and actually edible food in the middle.

You can get them at Koffmanns brasserie. I would reccomend it!

http://www.pierrekoffmann.co.uk/pieds-de-cochon-aux-morilles/

We use them for caldo in Galicia, my dad LOVES pig's feets!! Famine cuisine, innit? Consequently, they're a bit more than 7p each in Galicia...

Also good for making aspic in pork pies

Homemade ravioli the other night, featuring:

• Traditional spinach and ricotta filling with a simple tomato and shallot sauce

• Leek and goat cheese filling with butter, sage and almond flakes sauce (picture missing!)

Nice contrast of flavors between the delicate first one and the more constructed flavor of the second one.

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Those sound heavenly 😰

I'm thinking about getting the ravioli attachment for my pasta mill, there's too much waste with a hand stamp. Looks like you use a rolling cutter though, is that right?

There is no waste if you re-roll the excess. But I prefer the rolling cutter than the stamp (at least for regular square ones) it gives them the unevenness in shape of handmade stuff

That's true, and I will if I haven't accidentally sliced through a bit of the filling. Might just get a rolling cutter, no idea why I went with the stamp initially.

I've been very lax making pasta the last 12 months. The previous 24 months I didn't buy dried pasta at all, made everything myself because it's much cheaper and tastier.

Okay, since you;re talking about it ... whenever I make fresh pasta, especially for Tagliatelle, I find it feels a lot slimier post cooking compared to store bought fresh pasta. Am I doing something wrong?

Well, keep the ratio of 1medium egg to 100g of flour, knead extensively, cover with film, let rest 15/20min, roll it to desired thickness, let it dry at open air for few hours (I think this is what makes the difference between yours and the shop's) roll it and cut it. Freeze or eat right away.

Looks great!
Red plates tho.... ;)

Ahahah
According to this thread I need completely new dish-ware

Promise me you'll supplement the plates with slates, boards and dinky frying baskets

They are in the shopping cart right now, don't forget salt blocks!

Don't forget a few jam jars and some cheap steak knives for sandwich impaling...

Yeah but you need to(In my opinion) to have the decent warmth not english dampness.

You plate tease.

Discovered shanghi pan fryed buns this week. Like a dumpling but larger and as the name says pan fryed so the base has a crisp to it while the top is soft, well nice.