Food

Thanks, but it's only takeaway...

I want to try Gremio de Brixton as @brokebroadbeat suggested.

BTW, I went to O Cantinho, it was very good but I bit heavy.. I must go back and stay more light when choosing.

BBC Good Food have rated the Sainsburys Stollen as the best closely followed by M&S

german deli, borough market

http://germandeli.co.uk/search?controller=search&orderby=position&orderway=desc&search_query=lebkuchen&submit_search=

Bleurgh. Can't stand stollen.

This is great btw. http://www.bbcgoodfood.com/recipes/1094/sevenhour-lamb

Gigot de sept heurs - Always tasty

I was asked about the kimchi recipe that I have been using:

1 head of nappa / Chinese cabbage
1 mooli - either in small batons, or noodled
1 large carrot - either in small batons, or noodled
3 - 6 spring onion ends (the green bits) chopped
2 - 4 tablespoons minced ginger (I just grate it. too much makes the kimchi sticky)
1 - 3 cloves crushed garlic to taste again - too much, and the kimchi is bitter)
1 - 3 tablespoons shrimp paste (this is very much to taste)
4 - 6 tablespoons gochujang*
1 - 2 tablespoons rice flour (may not be necessary, particularly if your gochujang already has it in)
a boat load of salt

quarter the cabbage, by cutting a 1 inch deep cross in the base and pulling it apart
wet it, then put salt in between each leaf
cover in salted water, and leave for a few hours / overnight
drain and rinse the cabbage (doesn't need to be perfectly rinsed)
mix the mooli, carrot & other ingredients
smoosh the mix between all the leaves of the cabbage

I wedge everything into a kilner jar, and top up with salter water if needed. I usually leave it out on the kitchen counter for a few days, until the fermentation starts, then put it in the fridge. Then it's up to you how long you leave it before eating it. I can normally manage a week before I have to get stuck in.

* I'm trying to find the best store bought stuff (Chung Jung One is supposedly very good), but plan on making my own up soon

Enjoyed with a version of these ( i didn't follow a recipe). http://www.deliaonline.com/recipes/international/european/french/potatoes-boulangeres-with-rosemary

You're not going to find a Portuguese or Colombian place in Brixton/Stockwell that skimps on portion sizes, thankfully, and they've never been offended when we ask for containers to take leftovers home. Beware the desserts though: you'll definitely leave more full than necessary!

where do you buy your napa cabbage?

The local Waitrose has them, and the local Tesco has mooli.

this is the stollen thread now. take your rotten cabbage elsewhere.

tkmaxx 4 stollen

it's even from the germany, where christmas was invented.

:( cant find anywhere near me .. gonna try in seewoo in china town.

we're having a german christmas now. it's official.

Spreadable sausage.

Sprausage

On the 24th, I hope

Thanks been wanting to try and fo kimchee cabage for a while 👍

Adventskranz, Christkind, Weihnachten, Nikolaustag, Heiligabend, Bescherung etc.

All of it.

But basically lebkuchen, spreadable sausage, fondue and a goose.

• I'm trying to find the best store bought stuff (Chung Jung One is supposedly very good), but plan on making my own up soon
  

Nice!

I haz one without any gaijin words on it only "Taeyangcho - Golden Gochujang" - gave it to my dog for a sniff. Recoiled. Seems legit ;)

Was wandering around feeling slightly shabby at lunchtime. Wandered into Five Guys.

Ok; quite a nice burger and chips, but £15?!

Is this to do with Brexit or something?

This may be a silly question but I ain't no great british bake off contender.....

I make a lot of my ow energy bars based on using mashed bananas, peanut butter and honey to bind oats. (Basically mash all of those ingredients up and then bake them, rather than typical flapjack recipes that rely on loads of melted butter and sugar etc).

I want to make a mocha variant, and was wondering how best to incorporate the coffee? Should i brew up some really strong espresso and add it to the mix, or could i just add finely ground coffee direct to the mix, thus keeping it dryer? I'm a little concerned that adding liquid espresso may prevent it all from binding together given i rely on sticky peanut butter and banana etc for the bonding agent...

Back a few pages to curry goat, the Jamaica episode of the current Huangs World series is worth a watch

Coffee essence or instant coffee (bleurgh) would be the easiest solution, mixed with the wet ingredients. Although you could fill a large baking tray with espresso and sprinkle your oats on there, leaving them to soak up the liquid. You'd need to experiment with the amounts, of course!

EDIT: Don't add ground coffee, it's gritty.