Food

Posted on
Page
of 1,362
First Prev
/ 1,362
Last Next
  • Or hit the local chicken shop.

  • I got a Chinese supermarket right here on Lee High Road but a row of near identical red Laoganma jars needs some unpacking.

    Like the fact chilli crisp is barely spicey at all.

  • have you had the one with fermented tofu bits and i love the one with peanuts in its so good

  • Yes. The peanuts Tofu and kohlrabi is the best one

  • Yessđź‘Ťđź‘Ťđź‘Ś.

  • Yep me too đź‘Ť

  • Not sure if it's extra festive to eat partridge at Christmas or if that's like serving reindeer steaks

  • Tempted to do both now, partridge to start then reindeer for the main course.

  • With some kind of fruit, yeah? Hm, maybe from the pome family…

  • I almost went there 3.5 years ago when I spent a month in Puglia. Very glad I didn't now!

  • Ad vs. Actual

    I let you guess which is which...


    2 Attachments

    • prego_actual.png
    • prego_deliveroo.png
  • And...


    2 Attachments

    • prego_actual2.jpeg
    • prego_deliveroo2.png
  • Insta filter will set you right

  • Second ones serves you right for ordering that instead of making it yourself

  • wow you ordered a salad?!?! you must be serious about those AA points

  • "Make it myself"

    Ordering on deliveroo

    Someone very much not understanding the universe here.

  • Mac & McCheese.

    Or McMac & Cheese.

    Your choice.


    2 Attachments

    • IMG_20211211_194640.jpg
    • IMG_20211211_194723.jpg
  • We are on oxtail and butterbeans countdown today. GF’s mum started prep on Thursday. It’s all in the seasonings, marinating, then an eight hour slow cook marathon the Guyanese 🇬🇾 method . There are no short cuts for this. Every morsel will be savioured with thanks.

    Guyanese cuisine is supreme, across the West Indies and West Africa this dish is a much prized and lamented homemade dish. White folk rarely get to taste the real deal.

    Just read this from Gina Yashere, absolutely on point.

    Black people know how to cook meat better than anybody and I’ll tell you why. During slavery, when they were giving us the shittiest part of the meats, the offcuts after they’d eaten all the best parts of the animal, we turned that into deliciousness. The oxtail, cow foot, pig’s trotters: we turned that into a culinary delight.

  • Do you have a recipe you would recommend?

  • jeez, the recipe is top secret, even my GF does not have it.. it’s mums way of staying in touch with their children.. if I asked for that recipe I will get the Guyanese death stare and then a long schtoops, which believe me you don’t want to be on the receiving end of..

    we get the oxtail from butcher’s in Plaistow though, special order. The down side is that the more popular these cuts become, the price starts to rise due to demand thanks to a celebrity chef waxing lyrical about, let me think … oh yes ox cheeks..

    tarquin absolutely devoured my belly of pork dish, using the trusted nigella lawson cookbook, she is a genius you know of making poor peoples food taste fabulous

  • I will have to use the first thing that pops up on Youtube then...

  • I can’t even begin to describe the aroma and taste, four days to perfection. Surely this should be Guyana national dish


    1 Attachment

    • 7AF0BD4B-808A-4427-8502-B7422EF177C0.jpeg
  • this is torture.

  • Post a reply
    • Bold
    • Italics
    • Link
    • Image
    • List
    • Quote
    • code
    • Preview
About

Food

Posted by Avatar for StandardPractice @StandardPractice

Actions