Food

I am addicted to this cooking channel, straight to the point and fairly simple recipes. Subtitles are amusing too. Always remove the fishy and add sugar for freshness.

https://www.youtube.com/channel/UCNAfaoF_f7pVx90E6yWgHyg/videos

https://qr.finedinemenu.com/london-nusr-et-steakhouse/menu/60d4deae4dfebe137a275c14

Suffice to say I want to do this

https://www.theguardian.com/food/2021/oct/17/stanley-tuccis-timpano-recipe

global financial crisis in 3...2...

Been watching this since you posted it and came back to say how brilliant it is and to always remove the fishy.

Also, gently dig homeopathically and take out the sandbags.

https://youtu.be/2uG7uIH2vyw?t=120

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That would be a great party dish - few decent bottles of Italian plonk and away you go

For those who haven't seen: https://www.youtube.com/watch?v=Yd8gK6EgpLM

WTF is a giant tomahawk?

I'll stick with the Turkish tea

Steak

https://www.theguardian.com/food/2021/oct/17/jay-rayner-restaurant-review-kebab-kid-london-take-away-as-a-cult-nusr-et-steakhouse

Fuck me, that place wouldn't last long down my way!!!

Couldn't make a Timpano on short notice but cooking Rachel Roddy's pasta al forno and drinking a bottle of Fontodi Chianti classico instead

Good lord he’s a bit of a bellend though

Same... Don't forget to make it fresh!

If you like it, try it quickly.

Glad to see I am not the only one getting slowly brainwashed by this. Anybody tried any of the recipes? I have only done the smashed cucumber and the salt&pepper prawn. Might try the secret new way to eat potatoes this week.

I'm not a big fan of all the starch he uses to thicken sauces, I don't really like that texture, feels so fake... I haven't tried any of the recipes yet, definitely will be tho'!

Can confirm the recipe works, not a hint of fishy.
Should have cut my potatoes smaller though.

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Tried something new today - mushroom and garlic lasagne.

Not the most glamorous of dishes, but dayum.

3 bulbs of Lautrec pink garlic, which I confit yesterday.

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Would.

I saw a Sabrina Ghayour post the other day of a mushroom doner which sounded pretty wild. Bit wet down here to find much in the woods at the moment.

https://www.instagram.com/p/CVgFJxPIDqo/?utm_medium=copy_link

Been doing beef bourginon with loads of thick sliced portobello mushrooms in it and they end up tasting better than the beef.

When I was veg I was regularly astounded how much portobellos tasted like beef when fried up.

Last year I revisited vincisgrassi https://www.lfgss.com/comments/15355334/

Am thinking of doing it again soon