Food

McGee on food and cooking

I used to pack Paul up a lunchbox, but he kept sawing it in half.
Etc.

if i have to see another "metal, manliness and meat" blog i'll eat my own foot.

With a Slayer backing track and sporting a wife-beater and epic beard?

you knows it, brosephine.

12 episode Netflix deal is in the post....

Aside from the kimchi recipes from earlier, has anyone had a go at fermenting other veg? I had a crack at sauerkraut before Christmas, came out quite well but took two months to reach full sour. Got another batch on the go now. Need to get some kimchi bubbling, for sure.

Was going to buy some of those glass fermentation pebbles but a couple of beach stones are working just fine.

One of my neighbours just threw a brace of pheasant and a bulls heart over my gate.

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Have you called the police?

do they think you are not white? #hatecrime

Did lol

One pheasant will be marinated with spices and yoghurt to then be barbecued

Other will be a slow pot roast, the juices will then be reduced down with sherry and finished with cream.

Heart will probably go to the dogs.

Nice. Ah, the joys of plucking and drawing. After you've hung them, naturally. Pheasants will knocking on a bit this time of year. BBQ could end up pretty tough and dry. Second option sounds better.

That's basically what I did for saturday lunch with a brace, browned in butter, lid on and roast for 40 mins, remove and finished juices with flambe brandy, cream, pour over carved birds and top with sauteed apple rings. Pheasant a la Normande. (Two Fat Ladies). Was epic.

Lucky dogs, I'd be brochetting that heart like nobodys biz.

Have been hung since saturday, hope to pluck and draw tomorrow.

First time I’ve posted food of mine on here but this was a triumph of taste, ease and cost.

Two ham hocks were £6. Pre boiled the split and marrowfat peas so they didn’t drink up all the liquid in the slow cooker. Peas, leeks, parsley and mint in for the last hour. There’s enough for about eight portions I reckon but I made a serious dent in it last night.

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^ rib sticking stuff.

ham hocks you pick up at the shops tend to be far too salty. is there a way to get rid of at least some of it, beyond a quick rinse?

Overnight soak.

I brought mine to the boil twice from cold to remove the impurities.

It actually wasn’t too rich. The hocks came out halfway through and I removed all the fat and bones.

What Olly said... We always had salted pork soaking around the house when I was growing up... Not a euph...

stick it in a bucket full of tap water for a bit. gotcha.

^^^That looks great. Perfect healthy winter goodness.

In terms of books. I've got a couple of "complete cookery" text books which are good for technical stuff. I have The River Cottage Fish, Meat and Veg books and "Three Simple Things" which is handy for jogging the memory and finding ideas to riff off. I like the Nigel Slater books for mid-week inspiration. I like the food diaries, simple suppers and Tender (which is the growing and eating veg one). I also have a great old "Food from Your Garden" book which my folks used to have.

Bill Granger's everyday Asian is good for getting ideas. A few good standby recipes for me in here. https://www.amazon.co.uk/Bills-Everyday-Asian-Bill-Granger/dp/1844009785

Jerusalem by Ottolenghi is great. The Polpo book pizzas are a staple now.

Hanoi Street Food is great. The Pho recipe in here is foolproof. Bun Cha too.

https://www.ebay.co.uk/i/253395376600?chn=ps&adgroupid=43920634520&rlsatarget=pla-359427365517&abcId=1063846&adtype=pla&merchantid=113082322&poi=&googleloc=9045054&device=c&campaignid=797602469&crdt=0

Kimchi. Pro-style!

https://youtu.be/W4hvneKcPZI

That was amazing, I want a cleaver like hers... I seem to have lost my dad's old Sabatier cleaver in a move... :(

I really wanna visit Korea, looks fantastic...

This noodle episode is great too...

https://www.youtube.com/watch?v=d1MLIw6mP2k

5/5 would kim again.

dat presentation