Food

Anyone can use big pot as long as I don’t need to use it. And currently have no need to use it.
@mashton worth making up a shared calendar for it?

No. That's a ballache.

You do it.

Yeah - the polska kielbasa is the standard substitute even in the USA. I was hoping there was a UK source that you would let us know about.

My hopes of andouille, shattered once again.

I think we have all had the mouldy andouille dream at some point in our lives.

kielbasa

Bought one of these on a whim from that Polish deli in Walthamstow – ate the entire thing on the way home. Have to show restraint when walking past that place now.

fuckinell. those things are about a foot long and few inches around. you didn't die?

impressed.jpg

Staying with a friend in Portland this week and just got back from dinner at the Crab House Cafe. Bit 'fusion' as venues go. And by fusion I mean theyve got the colour palette of Bodeans with some Gormley style giant metal squid in the ceiling. But the food was really superb. Radishes and salt, then oysters, then mussels in cream and wine (astonishing) then a whole (enormous) crab in a kind of chilli, ginger and something dressing. Exhausting to dress and my fingers are a wreck but by the time I'd extracted every gram of meat I had a mound in front of me the size of my son's head. Fucking lovely. Well worth a visit if you're into good fish in Dorset but don't quite fancy Hix prices (if you can get a good table btw that place is astonishing and worth every penny). (Oddly Hix did the forward for the crab shack book).

Soaked a kilo of mutton in this and two fried onions over night, then simmered it for 3.5hrs with 250g of yoghurt and some water. Thickened with some flour. Very hot, but extremely tasty and moreish. So easy. Have cooked before, but the Laziza and Shan mixes warrant a lot of further investigation.

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Fine work. That sounds delicious.

Where did you get this? I’ve made nihari before and it was nice but a proper faff or frying off loads of onions.

Would love to give this a try. Mirch Masala does a cracking Nihari but I think only one day a week.

I live in Walthamstow and almost every other grocery/food shop has a range like this. Where are you based? There’s two in a pack and you’re welcome to the extra one. Or I can post it to you.

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PS specifically this is on Lea Bridge Road - there’s a few I go to there, and on Hoe Street and I’m certain loads of shops on the high st would have a massive choice of them too.

I like Waris and Star Nergiz, both on Hoe St.

Waris has great lamb / mutton. Judging by the truck which pull up there once a week, it's from Cornwall.

Yeah, Waris is the place I had in mind. Never disappointed. I was actually after this spice mix on recommendation for today’s curry and only had time to go to the Lea Bridge Rd places near Markhouse Rd (got the mutton from Haji’s and it was excellent). I bet Waris has this.

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Not tried that one - I'll look for it next time i'm in there.

Waris is a stone's throw from my house, which is handy if we ever run out of pitta bread... or most other things.

I finally got round to watching the first episode of Ugly Delicious, a good time after the discussions here, after reading something about it in a Jay Rayner review.

It was interesting and I like the concept, and really wanted pizza, but: 1) as mentioned, David Chang comes across as a bit of an arsehole and 2) Maybe this says as much about the world of pizza or restaurants as the programme, but I was still surprised at how few women featured anywhere in the show. Are all the episodes these super sausage fests?

Like here?

No the episodes remain man heavy but there are contributions and some quite significant moments from female chefs/food writers/restaurant owners.
Having watched (a little of) chefs table which is predominantly male, the criticism of the male bias probably should cover all of food world rather than just ugly delicious.

https://www.google.co.uk/amp/s/amp.theguardian.com/lifeandstyle/2018/apr/25/jeremy-coste-recipe-poke-bowl-chicken-hawaiian-dish-korean-sauce

Made this yesterday - with additions of pineapple, avo, chilli and radish. V good

Had a massive craving to make a beef bone ragu for the freezer tonight, got a huge split marrow bone at my local butcher and chucked it straight in the oven with some root vegetables... Blended the veggies down with some good tinned tomatoes, emptied my freezer of chicken and pig head stock and threw it all in the biggest pot I have... Looking good so far, needs to cook down a long way tho'...

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jeez. the state of that.

pics after pls

It's just tomatoes and stock with a couple of marrow bone submarines lurking below the surface somewhere... Not pretty, just delicious... It's the best type of cooking for me, I love it so much...

those tiles are amazing.

Fuck off

I made my own pasta the other week, still happy with it.

And some scones at a friends.