Food

are you implying that i dont eat anything but pies? have you seen the state of me?

Perhaps not for you, but what about the people who only ever eat pies?

are you implying that i dont eat anything but pies? have you seen the state of me?

Er, I think your logic should be exactly the other way around there. :)

I watched River Cottage on More4 last night, and they made Findus Crispy Pancakes, I'm now very tempted to make my own version

http://www.rivercottage.net/recipes/crispy-pancakes/

#comfortfood

I watched that too! I got inspired and made the pumkin and chilli cornbread last night! No pics, but it was WIN!

Love chilli cheese dogs! anyone had one from here http://www.timeout.com/london/restaurants/venue/2:30421/big-apple-hot-dogs at old street, i have been meaning to go for a while.

Been to the Doggfather?

Just had another little search and am drooling all over myself after reading this http://theskinnybib.com/2011/06/20/big-apple-hot-dogs-hawt-seat-on-old-street/ its got to be the double dog. I need to get down sometime soon but its only there tues-fri.

http://www.bigapplehotdogs.com/

i'll be heading down later, hoping it's still open - they need to sort out the opening hours..

doggfather - what/where is it?

to answer my own question: http://www.dailycandy.com/london/article/109182/The-Dogfather-Diner-Hot-Dogs-Street-Food

dulwich though - forget it..

I know! so lazy but I can't be bothered to go either.

I watched that too! I got inspired and made the pumkin and chilli cornbread last night! No pics, but it was WIN!

Pretty close to my Meat Cake recipe. Win Win.

just the idea of sauerkraut revolts me beyond words.

lol

Are there people on here who make their own / cook with seitan?

I finally found a way to make it pretty decently,
but am really inexperienced in cooking / seasonig it,
apart from the obvious that it needs like 'a lot' of spicy / salty / hot / soja / something.

Pretty close to my Meat Cake recipe. Win Win.

ahh man that meatcake was awesome. no way I could cook it again and hope to lose any more weight though.

to answer my own question: http://www.dailycandy.com/london/article/109182/The-Dogfather-Diner-Hot-Dogs-Street-Food

dulwich though - forget it..

Man, that looks awesome. Saturdays just got better, one if thirst street a track session in Herne hill - win.

Are there people on here who make their own / cook with seitan?

I finally found a way to make it pretty decently,
but am really inexperienced in cooking / seasonig it,
apart from the obvious that it needs like 'a lot' of spicy / salty / hot / soja / something.

Do you have a recipe you can post, I'm interested in making Seitan, reckon it'd be good in a curry or pies!

Best I've found is from a swiss site.
Will translate it later that day.

There are also quite a lot of videos on youtube etc.
Most of them are not very helpful though.

http://forum.theppk.com

These people know how to season seitan

In fact, anything Post Punk Kitchen is a win (impress your vegan girlfriend here, etc, etc)

Made a veggie (kind of) stirfry last night.

Shredded Greens
Shredded Red Cabbage
Shredded Leek
Mushrooms
Baby sweetcorn
Generic (Morrissons Value range) Green chillis - seeded
Garlic
Cashews
Red Birdseye Chillis (seeds in)
Egg Noodles
Soy Sauce
Fish Sauce
Lemon Juice
Sweet Chilli Sauce
Mango & Sweet Chilli Sauce
Toasted Sesame Oil
Vegetable Oil

Was awesome last night, a little tingly but not too hot. The leftovers however have just punished me. The heat has increased quite possibly ten fold!

Do you have a recipe you can post, I'm interested in making Seitan

How to make seitan yourself

You'll need wheat flour (some say whole grain is good, some say the cheapest is best), water, and salt for the seitan itself.

And for a stock to cook / steep it in you'll need an onion, garlic, spices / chili / vegetables, well, whatever you like, really.
The seitan will taste pretty much like the stock tastes, so go figure.
Do as you like, in the end it should be a bit too spicey, a bit too salty and a bit too hot.

A rather large bowl, and a colander that fits in it is very helpful.

Make dough:
Put a kilo of flour (or a half maybe, if you're doing it for the first time; will be easier to get it right) in your bowl,
mix well with two or three tablespoons of salt using a fork.
Add water, mix with fork, add more water, mix, water, mix... until the stuff doesn't stick to the bottom of the bowl any more.
Empty bowl, and move dough to floured worktop; flour hands, and knead like a madman with the heels of your hands,
adding flour from time to time, until the dough is not sticking to your hands anymore.
Fill your bowl with lukewarm water, put the dough in it, and let it wait there until the stock is ready.

Make stock:
Well, as said above.
I usually begin with roasting a cubed onion gently, adding a vegetable bouillon cube,
or whatever vegetables I have in my fridge.
Spices and vegetable-wise you can go in any direction you want. It's good to stick to a theme, so to say,
and be straightforward, and brave. Dare to make it too spicey.
Add water, simmer for twenty minutes or so.
The goal is to have about two litres of spicey stock in the end.

Wash dough:
What you basically do is wash most of the starch out of the dough by kneading it underwater,
until the dough has transformed into a strange spongy / gooey / elastic/ a bit rubber-like stuff - seitan!
The trick seems to be the way you wash (knead) the dough.
Watch this
- for a guide on how to do it.
The more homogeneous the thing is in the end, the better.
Yes, it will feel strange.

Infuse Seitan
Cook that lump vigorously in your prepared stock for ten minutes - as a whole, cut up in chunks / nuggets / stripes, whatever you like.
Let simmer for another ten to twenty minutes (kind of depending on what you are planning to do with it later,
and on how big you lump is / your chunks / nuggets / stripes / whatever are).
It should still be rather "al dente" as you will be cooking it one more time.

Let cool, and keep in refrigerator for a day, preferably in an airtight container,
so seitan has time to bathe in your stock and absorb flavour.

Make a meal
Not much of a recipe here. Until now i have made kind of a vegetarian goulash most of the time.
It's definitely a good idea to sear seitan on high heat with a little oil, before adding stuff.
Soy sauce is really good with it. There are recipes where they put it right in the dough.
I like chipotle tabasco with it.
Eat with whatever vegetables you like.
If you cook everything together in a wok as I do, make sure to keep it rather dry,
or your seitan will get soggy.

Enjoy!

If anybody has any suggestions / recipes - please post!

Oh, and here's an advanced seitan recipe.

http://www.youtube.com/watch?v=0d3oc24fD-c

Down SE in Lewisham there's a german bratwurst/frankfurter van on the High Street every day, pork steaks, curry wurst all dat. Imports them all from Germany and does retail /wholesale too.

The Sausage Man

Just seen they've got a stall at Borough too

[ame="http://www.youtube.com/watch?v=x3O8LKmos8U"]Heavy
Metal Vegan Cooking - Seitan With Satan - YouTube[/ame]

Oh, and here's an advanced seitan recipe.

Cheers for the recipes, one for the weekend I think!