Food

MMMM Saint Nectaire.. that is all i need. tastes like eating a forest with some nuts in

just need to figure out how to make waffer thin spelt crackers

Is this what you're looking for?

A very kind friend of mine gave me some of her sourdough starter last week. Got round to baking the first loaf last night, had it with poached egg this morning. Totally awesome.
I used the Moro method for the first loaf but the top cracked pretty impressively - meaning it didnt prove enough. Second loaf is currently having its second proving, I'm going with the River Cottage method for this one.
Baking it this afternoon, pics will be provided

mmmmm...... sourdough..
good work bainbridge.

Solid stools for a few days as well

better take a good paper in with you

Happy to see you posting sir.

just balanced the vegetarian sushi for lunch with a mint aero and bbq hula hoops afterwards. perfect.

just need a good cuppa now...

Suppose this should be in "epic fail" too really. It's a recipe from a free “Executive Chef” magazine that arrived with the Grauniad last Saturday. I glanced at it when I’d had a couple of glasses of wine and thought I was either a lot more drunk than I’d previously thought or I’d suddenly developed severe dyslexia. I read one particular paragraph half a dozen times and although I recognized the format, style and all but one or two words (which I took to be exotic ingredients) I couldn’t make it add up in my brain.

The next day I dug it out to see what was going on. Thank fuck in the cold light of day the entire article still made no sense. Looks like it was hastily run though an online Spanish/English translator then published unedited in a free glossy magazine. Well done there Mr Sainsbury!

Juan Mari Arzak’s Pretty in Bonfire of Grudges

(for which the list of ingredients includes “Salt, jengibre in dust”)

For the gravy of skins and grudges:
To cut the tomato and to pass it though the plate with a little of oil. On the other hand, to fry with half of the oil the skins of pretty until they are crujientes. To slip them well. To mix the ingredients. To crush and to strain. To ripen.

**For the Backs of pretty: **
To cut the back of pretty in rectangles (2 you unite. To/per). One of the rectangles will have to be something greater than the other. To ripen, to give point of jengibre to grease the gravy and to pass it though the plate leaving substantial back.

For the red oil of pepper:
To each other to rub well all grains of pepper. To recover single the skins and to mix them with the oil. To reserve.

**END AND PRESENTATION: **

In the centre of the plate to place the backs of pretty standing up. To it’s side, with the aid of a tube, to draw circles with the gravy of skins. Salsear slightly on the backs of pretty the pepper oil

Made baked alaska for the first time last night, was a bit scary but actually turned out well.
What didn't turn out well was MOC reading the wrong temperature from the recipe to cook the rest of the meringue. It was supposed to be 45 mins at 140c, not 45 mins at 200c
30 mins later whilst fixing new brake pads, I noticed a smell of burning.
He started shouting in a smug way that i'd fucked it up, until I asked him what temperature he told me to cook them at. Then he looked very sheepish and ran away.

Dooks, that is superb.

i nearly had a panic attack reading it while slightly pissed.

Is pretty meant to be Bonito?

ahhhhh. could be.

wtf is "bonfire of grudges" though?

Some weird grilled bonito recipe, bonfire of grudges would be 'hoguera de rencillas' (literally), so it makes no sense... Ask Rik ;P

Jengibre means: Ginger.
In Portuguese - gengibre.

4 Balki:
http://www.fancyfastfood.com/

Sourdough made yesterday a la River Cottage

That loaf looks the dog's.

YouTube - Pizza Vending Video

I totally messed up foody plans last night. Since someone brought a bag of proper chip shop chips to rehearsal on Wednesday I have been unable to think about much else than getting proper fish and chips. The smell was just that good. Decided that Thursday after swim training was the time. Thought about it all day. Thought about during my pre-swimming fast. Thought about it on the way to swimming. Thought about it while swimming up and down, and on the way back home via the chips shop....which, when i got there at about quarter past ten was shut. Fuck.

To make matters worse, nothing else was open. I had literally nothing edible at home and Tescos was shut. There's not even a Kebab shop to be had. Rode up to Vauxhall, nothing. Back down into Kennington. Found a Chinese that had one portion of anaemic looking mystery fish. The shop was dirty, smoky and stunk of of burned stale oil. Pass. Nice looking Indian doesn't do takeaways. Starving, tired and frustrated I ended up in "Dollar Fried Chicken" with a two piece meal. It was fucking disgusting. Greasy, slimey, stringy and revolting. Felt like i'd just chugged pint of cooking oil. Bleurgh.

Note to self. You do not live in 24 hour takeaways on your doorstep land anymore. Probably for the best. Lesson learned. *burp

the cruel reality of moving to oval.

no mmmmmorleys?

for shame!

There must be a Greggs though

On Sunday I'm making

Starter - Pate to have with the red onion mermalade and beetroot chutney I made at xmas time

Main - Beef bourgiuignon, gratin dauphinoise and spiced carrots

Pudding - nofuckingideayet (suggestions pls!)

man that sounds great. how do you do the spiced carrots?

I would like to postulate: Carrots + spices (various) + heat

sorry