Food

Cool, will attempt it.
My other half will probably hate me as it'll take too long, but fuck it!! Crispy pork is crispy pork.

Pouring hot oil over crackling makes it puff up like a motherfucker. Google Mattie matheson.

There’s an Italian deli on upper street in Islington which might be able to help.

Apparently there's one on Wanstead High Street, which I had no idea about till Google led me there. I'll try there first, it could be a winning find.

Finally got to my mate’s restaurant in Hove in Saturday. Had a five course “chef’s menu” for about 15 people celebrating his wife’s birthday. Was fucking delicious. Cocktails on the house weren’t bad neither...

Was basically ALL THE THINGS off the Western Road menu here: https://www.cincin.co.uk/wp-content/uploads/2018/08/WR-AUG-SEP-MENU.pdf

@cornelius_blackfoot - my first thought were all about roasting, as per the above comments. Then re-reading your posts, my second thought was Lechon Kawali. It is poached, cooled and dried overnight, then fried. When done right it is obscenely good.
https://www.seriouseats.com/2015/02/how-to-make-lechon-kawali-filipino-crispy-fried-pork-belly.html

Will try this when I next do pork belly, exactly what I was looking for, with the only issue being the two step, two day process. I’ll probably do it one weekend, looks amazing

oooh that looks v nice

Lisbon - oh my days!!
Food here is so good.

Any restaurant recommendations? After somewhere with a good buzzy atmos and not too pricey (€30-40 a head) for a (civilised) stag weekend in October.

How many people?

Seven.

I just made the best hot smoked chicken I've ever tasted in my Weber... Dry rub of salt, pepper, paprika, cayenne, a little fennel seed and garlic powder... Beads on one side of the Weber and a few hickory chips over the coals, two hours and it came out beautifully... A little spray with diluted apple cider every twenty minutes or so... Lovely deep red colour and flavour right through the meat, will be doing this on the regular... Fantastic success!!

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Anyone know Nathan Outlaw, Simon Hulstone or Simon Stallard - personally or professionally?

Or for that matter anyone with links to food stuff in the south west?

phwore nice bird ! looks great .
I really miss not having an out door space to cook in :c

Oh boy.

https://uk.anovaculinary.com/

Anova down to £69 which I think is a bargain. Really enjoy using mine.

Used it to make Japanese steamed eggs last week and they were the best I’ve ever made and then cooked a tbone ready for the BBQ which was 👌

I bought one ninety minutes ago for AU$99, giveaway price... In-shell poached eggs, here I come!

^ isn't that just a boiled egg?

...u guise...

Is that why it's called "a wand?"

Hitachi called. Wants to talk IPR

Im not sure I'd want that touching my front bottom..

Or would I?

TS?

3.5Kg point end brisket on the smoker today. Been on 4 hours, probably 5 to go.

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