Food

Oh and no fucking cocoa.

Cripes, seems normal out here compared to that.

Aren't you somewhere where people are still in the, well, Devonian?

Barely Cambrian, here. Vertebrates are the anomaly.

Mincemeat ice cream at Christmas is amazing.

Oooh that sounds good. I'm going to enjoy this journey.

Bank Holiday Breakfast.

Mushrooms in herb and garlic butter. (I made a large roll of this earlier in the year and keep it in the freezer. So handy, I heartily recommend it.)

Glad to have some whole milk from the ice cream endeavour, a shame I have used up all the cream!

Parsley from the garden and my aunt's patented toast tesselation technique.

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iron cross toast? on this of all days?

you utter monster.

You're supposed to have grapefruit peel in breakfast Negronis

Any one fancy trying to make their own cheese?
https://www.youtube.com/watch?v=hVDDLEF0vTU

You're supposed to have grapefruit peel in breakfast Negronis

True dat.

Cranberry juice a poor second.

I have a small glut of aubergines.

Could do with some inspiration?

Ottolenghi's Nopi has a great recipe for hot and sour aubergine over urad dal. Can't find the recipe online though, only this shopping list. I have a Dutch translation of the book, so a pic of the recipe won't do you much good either.

Halve them, score the flesh and glaze with miso, mirin, tamari and sesame oil. Roast in oven.

Where did you get that shelving system?

Screenshots of recipe in English. (in reverse order)

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https://www.tradesystems.co.uk/

Halve them, score the flesh and glaze with miso, mirin, tamari and sesame oil. Roast in oven.

Vs Ottolenghi complexity.

I think I'll do James' version!

Kids these days...

I once made his black pepper tofu.

It took me half an hour to grind the pepper in a pestle and mortar. Then another half an hour to make the dish.

It was so hot as to be nearly inedible. ms mashton was proper furious.

Pickled

Nasu dengaku

Melanzane parmigiana

Brinjal jalfrezi

I had forgotten all about Melanzane. Of course!

Moussaka has also popped to mind.

"Melanzane" just means 'aubergines' (plural of "melanzana"). If only one word is used to refer to the dish, it's usually "parmigiana".

We’ve been loving aubergine in good simple baba ganoush - roasted up and blackened on the bbq, cooled and peeled, add loads of garlic and a bit of tahini parsley and lemon juice - winner. Pomegranate seeds of you have them / like them / can be arsed. Excellent dip with just about anything

5 tbsp coarsely crushed black peppercorns (use a pestle and mortar or a spice grinder)

Hm, that could be a typo of 'tbsp' instead of 'tsp'. A bit of a basic mistake to make, so I'd be very surprised if it were. Still, there's a good reason why quantity of pepper is usually not specified in recipes, although with recipes like this with it as a key ingredient and not just seasoning, of course there needs to be some kind of guidance. Not having tried the recipe, I'd say 5tsp would seem plenty to me and I'd probably try that first.

They're only meant to be coarsely ground, which should reduce the heat, but of course with 5tbsp even that might not help.

https://ottolenghi.co.uk/recipes/black-pepper-tofu-a

You could always write in to complain/request a check.