Food

S&B golden curry works for me https://www.sainsburys.co.uk/gol-ui/product/s-b-golden-curry-japanese-curry-mix-92g

Yep this.
No shame.
Smash it onto some Kievs

Japanese People buy them in stores too.

https://youtu.be/M2xWliQKo5s

Any Asian supermarket should have the roux blocks. The authentic brands are S&B and Golden Curry. Both great and just need some boiling water for a basic sauce.

And yeah, no shame. Not many Japanese families make it from scratch.

Cheers all.

Assumed it was akin to asking which ketchup to use on my spaghetti.

In the Youtube video the lady cooking curry for her family puts ketchup in it!

No idea. Tantuni is literally the only thing they sell there so I assume it is pretty authentic.

which ketchup to use on my spaghetti.

Anything store brand is fine.

meet halfway with dolmio. pasta sauce flavoured ketchup.

Kenji Lopez-Alt puts sultanas in his. Grim.

whats the best technique for getting the skin on some pork belly slices nice and crispy ? any tips

quick cook first then slow or slow then whack up the oven ?
olive oil and salt rub ?
belly side up or down ?

it's a bit hit and miss when i cook them. sometimes they turn out well other times they are a bit chewy and undercooked even though the meaty but is nice and done ?

what sort of temps should i be looking at ?

cooking on a baking tray or sitting on a cooling rack , should air be circulating round them or should they sit directly on the baking tray ?

Personally, I prefer slow then hot at the end. Salt rub and uncovered in the fridge overnight, early morning pat dry and then maybe more salt if it's all rubbed off (depends how big your salt was).

There's maybe some skill in starting to turn the heat up before the meat is perfect as it will continue to cook as you turn the heat up. O
I've always done skin up

Cheat's method is a BBQ hot air starter: https://www.amazon.co.uk/Tootltronix-2000W-Electric-Charcoal-Lighter/dp/B07Q76K2QJ/ref=asc_df_B07Q76K2QJ/?tag=googshopuk-21&linkCode=df0&hvadid=226548440125&hvpos=&hvnetw=g&hvrand=4194339734044884093&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9041110&hvtargid=pla-712183611088&psc=1

I will usually pour boiling water on the skin, Pat dry. Rub with salt and leave for a few hours. Wipe it down. Rub salt in again and then leave a few hours. The skin should start to ‘blister’ as the salt draws out the moisture.

The other big one is to evenly prick the skin and you can leave it at that or score the skin at the same time. The more even the better.

I have also seen some people press the pork belly to get a more even cook - I’ve never done it.
I go low and slow and then crank the heat up for the last 20mins or so.

Sundays effort was on the previous page

I had great success with this pork Belly method, plus a superb set of recipes all round.
https://ladyandpups.com/2014/08/17/cantonese-style-roast-pork-belly/

Pretty much what I do. I find the boiling water method can even leave you with leftover crackling that stays crispy, if there’s any leftover…

Lol leftover crackling…

Yes a good recipe and blog in general. I find the use of a pan on the hob an in-necessary faff tbh.

Annual Malaysian festival happening again in a couple of weeks in Hertfordshire: https://www.eventbrite.com/e/malaysia-merdeka-carnival-tickets-669305971177

Lots of street food at central London prices. I don't think you need a ticket (certainly it's not been needed in the past)

Late to the party but thank me later. My mum's one is deadly.
https://www.amazon.co.uk/crispy-hammer-needle-pointed-Chinese/dp/B01LZKUBZS

"But officer, I'm on the way to a BBQ"

https://www.amazon.co.uk/dp/B0BNQ6J5SP

Amazing. I wonder if I can buy one that imprints gold sovereigns on my smash burgers.

Le Gavroche to close

https://www.thecaterer.com/news/michel-roux-jr-le-gavroche-restaurant

No way. I’ve never been, better try and get a table

You'll be lucky!

Am on the clock waiting for client feedback, as I have been since last week. Nothing to do but make tantuni-ish.

Zero photos. Had 3. Have enough lamb and wraps left over for another 6.

Finely sliced white onion, wonkily chopped overripe tomatoes, mint from the garden, too much/not enough lemon juice, leftover shredded lamb fried in dried chillis from last summer, some za'atar, flatbreads made yesterday and heated over the lamb / rubbed in the pan.