Food

It'll be beltingly savoury I guess.

Fantastic description.

The bottle next to it is anchovy ketchup. Need to know the origin of the word ketchup, maybe Heinz have misappropriated it. That'll make your lips pucker, the anchovy one.

This weekend's fun..

Before

After

12 jars of winter veg and ale chutney. Into the shed tomorrow to age for 6 weeks.

looks tasty aroogah, recipe?

So it's a bloody spread then, not ketchup!
Why call it ketchup?!.... Ketchup belongs to tomatoes.

apparently not

First time I've ever made it so it's probably worth posting once it has had a chance to age.

Carrots, cauliflower, swede, onions, dates, tomato puree, mustard power, mace, cider vinegar, ginger, salt, pepper and Blacksheep Ale. Lovely - sweet, sour and earthy tasting so far. Much more maturing to do though.

Rib eye steak with a creamy green pepper corn sauce and sweet potato wedges
le win

Can anyone make a chilli jam that's better than Jules & Sharpie hot pear chutney? It's got a sweet sticky savoury almost vegemite flavour I just can't replicate. Failure is still delicious but I'd like to get close.

The bottle next to it is anchovy ketchup. Need to know the origin of the word ketchup, maybe Heinz have misappropriated it. That'll make your lips pucker, the anchovy one.

I have that anchovy one. Despite anchovies being one of my favourite things in the world, the sauce is vile filth. I cannot think of a single thing it could be used for. The bottle says to use it on steak and stuff, but I couldn't imagine anything worse.

I want anchovie sauce

Gonna go and get some beef ribs from the Brazillian butchers on mare street, not too sure what to do with them though.

Get picanha instead. Just add salt and pepper, they come with a huge, thick layer of fat that you won't cut off!!!! it will be the fat to cook them, on a really high frying pan DRY!, no oil, no fat, nothing.
Enjoy the awesomeness.

Just finished the last of the porchetta in a Sunday breakfast sandwich... Lasted less than two days... Dammit! Gonna have to go much bigger next time, this is completely unacceptable... So, so delicious...

Get picanha instead. Just add salt and pepper, they come with a huge, thick layer of fat that you won't cut off!!!! it will be the fat to cook them, on a really high frying pan DRY!, no oil, no fat, nothing.
Enjoy the awesomeness.

Quick google search: is this it?

Ate beetok at O Cantinho last night, feel like some piri-piri pork ribs tonight... Feeling particularly carnivorous at the moment...

Quick google search: is this it?

Yep.

Ate beetok at O Cantinho last night, feel like some piri-piri pork ribs tonight... Feeling particularly carnivorous at the moment...

Bitoque, get it right.

It's spelt Beetok on one of their menus... Meh, must be a Madeiran spelling... ;P

Madeirenses can't spell for shit.
And that's only to make you people read it right, so it has a point.
I also write it like that so that foreigners can read it right.

Ate beetok at O Cantinho last night, feel like some piri-piri pork ribs tonight... Feeling particularly carnivorous at the moment...

I went to rodizio rico yesterday for lunch. I do not feel particularly carnivorous.

Madeirenses can't spell for shit.
And that's only to make you people read it right, so it has a point.
I also write it like that so that foreigners can read it right.

OT: So why are most Portugals in London from Madeira? Is life there that bad? Kinda like most of the Spaniards who emigrated were for many years almost exclusively from Galicia... Genuinely interested...

Well, you can say it is one of the poorest 'parts' (it's an island) of Portugal.
Even though it is a really beautiful place, full of resources, it is also an autonomous
region, with its own government.
They're not that big, mostly live of tourism but the majority has left to continental
Europe, US, Brazil.
The no.1 country visiting Madeira = UK. That's what brings people here.

Last night's dinner

For scale, that is the largest mustard I could get in the supermarket, the largest plate I had in the house and there are 18 sausages on the plate.

SO, GOOD !

Nice starter.

using cardboard as a placemat?