Food

Chicken hearts the brazilian way just rock!

She Bu market does bags of chicken giblets, livers and hearts (the rest i use for stock once cleaned)
£4 gets you enough parfait for 20 people and 4 decent meals with Chicken hearts.

i marinaded them in oil thyme and pepper then flash fried them till they had colour on the sides and rested them.. amazing and really under valued.

I spent some time cooking earlier in the week, been lazy since new years, over did it at christmas and wanted some easy food. ended up pan frying some duck breasts and served them with caramelised apple, diced black pudding, braised cabbage and brunoise of carrot, celery and Jerusalem artichoke.

Flavours balanced well and the duck i brined for 36 hours was totally melt in the mouth.. but what clinched it was the puree - apple, jerusalem artichoke, chestnuts, cream and vanilla.. took a bit to get it right but it pulled everything together

GS, you take this thread to the next level.
Thats next level shit right there.
de-fucking-liscious looking.
hope all's well.
x

YouTube - Pizza Vending Video

Jesus christ.

it's fail.. But I still want to try it....

desert

NSFW

http://www.2dayblog.com/images/2009/september/japprostitudevendingmachine.gif

Chicken hearts the brazilian way just rock!

She Bu market does bags of chicken giblets, livers and hearts (the rest i use for stock once cleaned)
£4 gets you enough parfait for 20 people and 4 decent meals with Chicken hearts.

i marinaded them in oil thyme and pepper then flash fried them till they had colour on the sides and rested them.. amazing and really under valued.

For stock, do you mean by 'the rest' that you use the remainder of the bird (carcass) for it, or the rest of the offal? Offal turns stock bitter and murky.

I spent some time cooking earlier in the week, been lazy since new years, over did it at christmas and wanted some easy food. ended up pan frying some duck breasts and served them with caramelised apple, diced black pudding, braised cabbage and brunoise of carrot, celery and Jerusalem artichoke.

Flavours balanced well and the duck i brined for 36 hours was totally melt in the mouth.. but what clinched it was the puree - apple, jerusalem artichoke, chestnuts, cream and vanilla.. took a bit to get it right but it pulled everything together

hero.

For stock, do you mean by 'the rest' that you use the remainder of the bird (carcass) for it, or the rest of the offal? Offal turns stock bitter and murky.

Offal doesn't if its prepd. i always remove the sinew and soak the livers in milk for a day before using them. gizzards and necks just run under water till it runs clear, you want to remove as much of the blood as possible. they add an nice depth

I'd only use them for brown chicken stock. fry them to start the maillard reaction and then add the veg to brown, roast the bones wash then under boiling water and add them, then in with the wine, water and hard herbs, soft herbs at the end when it's off the heat.

Same as fish stock. the heads you can get down She bu market for pence, just pull out the gills and anything red, rinse and put in the pot and you pretty much get a jelly with a lovely flavour, leave the gills in and by christ! it's like eating an ash tray

Interesting. I'm a recovering chef you see and have never made a stock which contained offal. Consent was it'd be bitter and murky were they included, although that's not something I've questioned - I've just stuck with it.

So with your fish stock - do you give it a long slow simmer like with meat stock? Again, the trade would say no, fish should be given no longer than 30 minutes with the bones in, as beyond that they spoil and affect the purity of both the flavour/clarity of the finished stock.

hero.

Sof doesn't think so.. she is accusing me of being a feeder!

didn't help myself following it up with a chocolate case (tempered chocolate 75% set in the shape of a bowl and frozen) filled with chilled Orange blossom rice pudding, topped with diced lemon segments and passion fruit. it needs a little work but the flavours are amazing!

I am thinking of putting Cardamon into the chocolate to help the bitterness harmonise with the lemon and orange. then add a pistachio tuile.. always needs nuts.. always

but this week it's all about the Macaroon!

Interesting. I'm a recovering chef you see and have never made a stock which contained offal. Consent was it'd be bitter and murky were they included, although that's not something I've questioned - I've just stuck with it.

So with your fish stock - do you give it a long slow simmer like with meat stock? Again, the trade would say no, fish should be given no longer than 30 minutes with the bones in, as beyond that they spoil and affect the purity of both the flavour/clarity of the finished stock.

not all offal can go in, partly cause it's a waste of good food.
i always believed it is the blood that makes it bitter and the fat that makes it murky, well fat and cooked at a too higher temp.

if i want it clear i boil the bones once, rinse and use for white chicken stock and roast them before rinsing them with boiling water for brown chicken stock.
i can't get it that clear at home. the hob doesn't go to a low enough temp. so i usually add a bit of protein at the end.

i only cook the fish stock for about 30-40 mins and the last 10 put pieces of fish in to clear and enrich it. the flavour does cook out. I heard the best flavour is achieved using a pressure cooker??? i would like to test this

If we were making brown chicken stock we'd coat the bones in a small amount of tomato purée before roasting them, to enrich the flavour right away.

For the home-cook a pressure-cooker would be ideal, but in a restaurant there's none nearly big enough. Common practice would be to leave various stocks in massive pots ticking away overnight on the merest of heats.

So.... Saturday.

1st I was like... meh, cold day.
Then I was like... Ok.

Pork roast with new potatoes, 3hrs roasting (covered and slow heat) in cider.
Still got loads left, soooo... MEAT CAKE!!! :D

Or even better, meat cup-cakes!

It was bloody tasty, Duck eggs are my new favourite thing.

Wait until the spring and try some Goose eggs.

P.S.

I did Chinese style Roast belly pork. Very nice. No photos because I don't want people wanking off to my food.

No photos because I don't want people wanking off to my food.

Still, you do it to other people's...

I think you will find it's called cultural appreciation.

Food review from Sundays lunch.

Pate, first attempt. Put some mushrooms and walnuts in it and a couple of sprigs of rosemary on top when it went into the oven.... tastes lovely, it certainly took up the rosemary flavour. Maybe a bit course/dry. I might try fattier bacon next time and wizzalating it longer.

Beef bourguignon - got the meat from Smithfields and cooked it in a bottle of red for 3 hours. Added some orange zest which gave it a sweet flavour. Top dried out a bit cause we don't have a good caserole dish (ended up putting baking paper over the top and pressing it down).
Gratin Dauphinoise - probably needed to be cooked a wee bit longer (forgot to put it in when guests arrived). All in all a tasty main - but fark me, its rich. There are some leftovers and I just don't think I'm up to it.

Pudding was an apple and pistachio cake (flourless) with clotted cream. AWESOME, and the highlight of a gluttonous day.

P.S.

I did Chinese style Roast belly pork. Very nice. No photos because I don't want people wanking off to my food.

Ha Haha

*puts cock away

Wait until the spring and try some Goose eggs.

they are a bit much for me, taste lingers for a while

has anyone on here had a double yoker??? I used to get at least one a month as a kid. i have seen one in the last ... must be 5 years. . whats going on?

Sunday hangover fry up, duck egg cafe brixton

fuck you very much. So jealous.