Food

Interesting; I hadn't realised this was a thing. Turns out it is:

https://www.seriouseats.com/mineral-oil-is-good-for-cutting-boards-and-knives

Cheers all. SeriousEats makes a good case so mineral oil it is.

Yep, John Boos is a stateside wood counter top maker and recommends it for all of their products including the high end stuff.
Can't remember the schedule right now but it goes something like once a day for a week, once a week for a month, once a month for a year and then as needed. The nice thing is it never gets sticky, provides some level of protection (not as much as a drying oil/plastic but they have their own issues) and is easily renewable.

Still decent.

My favourite is Needo Grill, a bit more of a psychedelic interior

Got a crowd to feed on the weekend, jerk chicken comes to mind. Anyone have a recommended marinade?

I always liked the Walkerswood if you’re going jar. This is a good recipe from Jamie.

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What I really need to learn is how to make the thick, deep sauce in the style of my favourite local place 😍

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I'm guessing, cornstarch slurry + butter.
But could be high gelatinous stock as base.

Anyone here lactose intolerant?

Can I ask - does all dairy trigger it? And what are the symptoms you experience?

Thanks!

I tend to use this one as a base but it's one where I've never really seen a great recipe. Sometimes add a bit of pineapple juice or nutmeg
https://www.bbcgoodfood.com/recipes/jerk-chicken-rice-peas

This one looks interesting
https://www.seriouseats.com/jerk-chicken

In my experience, the wetter it is, the more lactose.

Milk > yoghurt > soft cheese > hard cheese.

This is the food thread so I'll hold off describing my symptoms.

Thanks. I can Google the symptoms, but your hierarchy there is really useful and ties into what I might be experiencing.

The shinyness screams cornstarch I reckon.

I'm not sure many takeaways are going to have the time and inclination to make whole heap of stock themselves, and it just doesn't make sense financially either.

Still - I'd smash that container. Hard.

Bookmarking this for next week.

Anecdotally, some people fair ok with goat-based dairy products.

(Which, at a guess, means sheep-based ones too.)

You’ll like this picture as well, then 🥰

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Yep, I went plant-based because of it, I was veggie for years beforehand though.

Milk was definitely the worst but the less dairy I consumed, the worse I got at tolerating it so in the end a tiny bit of yoghurt set me off.

This is my favourite rub, we bought some back on our first visit to Jamaica and would stock up every time we went back. Thankfully someone must be importing it now:

https://www.amazon.co.uk/Island-Spice-Seasoning-Product-Jamaica/dp/B0085ONQ5Y

I eat fish every now and then, but apart from that I'm mainly vegetarian. I had a small pot of yogurt yesterday morning and no dairy since and - touch wood - I'm currently feeling okay.

Do you normally get icky? Maybe that one pot was just off?

I've suspected for a few weeks now that I'm not dealing well with lactose and can generally connect symptoms to when I've made pasta with creams and lots of cheese - for example - or used cows' milk in my tea and coffee (usually black or use oat).

https://www.youtube.com/watch?v=-N6MzxMPf0o

On the chilli tip.

Adobo madness.

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And a lickle bit a chickin.

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Hell to the yes.