Food

It’s a nice recipe Yotam, but it’s not a puttanesca, not by any stretch

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Holy shit. Where’s my passport?

https://youtu.be/2l-TXPAw8tQ

Just add peas and carrots, and then it's a carbonara.

Ah, shepherd’s carbonara, my childhood favourite

made with cream it's a dairy farmers carbonara.

Made with llama milk it’s a llamafarmernara

My wife was wondering what was holding my attention last night.

I want me one of those chickens.

And one of those ovens.

Sweet jeebus - the recommendations on the sidebar.

Those Korean street food videos are a rabbit hole of epic proportions. It's a combination of American excess, French dedication to local foods and the Asian disdain for certain western culinary conventions. It is now high, high on my list of places to go and die from a heart attack.

I am genuinely feeling a bit emotional watching this one:

https://www.youtube.com/watch?v=oi-qRbf8P50

(It doesn't help that I'm running a big calorie deficit today)

^ 08:58 - some sort of offal. What is?

Loving the feathery cross-cut on the fat on the slices of pork belly. Hasslebackesque. Gonna try.

I thought offal but also maybe some kind of sea creature? Sluggy clammy kinda? Looked foul until deep fried, then delicious. Obvs.

Cutting meat with scissors tho… *barf

Kitchen scissors are immensely practical. The first time I used ours to cut pizza, my OH almost lost her mind.

Poultry shears are great for snipping out spines and wing tips

Embrace the practicality.

Fucking hell - I am aching for a trip to Asia.

It's part of the intestine (pig mesentery) or ruffled fat. In the Philippines, we usually boil them first then fry on it's own fat/drippings and dipped on spicy and garlicy vinegar. Great drinking food.

Awesome - thanks!

[Edit]

Chicharon Bulaklak?

Such a good word.

I have two rather long beef short ribs, which I'd like to cut in half. how best to proceed?

Hacksaw with a clean blade.

yeah, i thought that might be the answer. i do have a hacksaw but no new blade.

should have got the butcher to do it, but didn't think of it at the time.

Deffo need to be chopped.

I'll just give the hacksaw blade a good scrub, sure it'll be fine.

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Ooooh they look proper. Plans?

Your hacksaw and the meat will be fine. You’re cooking it at the end of the day.

Definitely fewer germs on your hacksaw than the one in the butchers.

Done. Thanks 👍

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Beef rib ragu :-)