Food

i've just bought an awesome new slow cooker. what cuts of beef should i be looking at for stews and the like, stuff like beef cheek, shin etc?

Shin. Nom.

[ame]http://en.wikipedia.org/wiki/Nihari[/ame]

Serve it with fresh naan, and sliced green chilli, sliced ginger, and lime.

lips and arseholes

EDIT: nihari rules fo sho

That's a shit recipe but I can't be bothered to find a good one. That's the general gist of it.

I made white bean soup yesterday, but its not nice. Where did I go wrong?
Soaked butter beans over night. Pealed off outers.
Did standard soup base - butter, onion, leek, celery, carrot, stock. Added beans, seasoning and some sage. Blendy blendy and well, it tastes bitter and a bit lumpy. Beans not cooked enough? How long should they take? I'm sad. I think it's my worst soup ever.

That would be your meat ration for a week, it weighed over 7kg.

But a few kg's of that was bone ;P

Im going to go down to Diwana on Drummond street to get me a Dosa of the day and a portion of Bhel Poori.

I made white bean soup yesterday, but its not nice. Where did I go wrong?
Soaked butter beans over night. Pealed off outers.
Did standard soup base - butter, onion, leek, celery, carrot, stock. Added beans, seasoning and some sage. Blendy blendy and well, it tastes bitter and a bit lumpy. Beans not cooked enough? How long should they take? I'm sad. I think it's my worst soup ever.

How long did you cook the beans? Should be 45-60 mins at least... Did you salt the cooking water? That'll stop the beans from going tender... Apols if I'm teaching you to suck eggs...

Yeah there was salt and stock in the stuff I cooked the beans in - like I cooked them in the 'soup'.
Should I have done them separately?? They definitely didn't end up being a smooth looking paste like the frijamole dip and stuff you get.

^ lotta trouble to go through for soup. which is pensioners food.

Beans in tins. Yeah it's a short cut but it's more reliable than this soak overnight bollocks - sometime it works, other times you cook the fuckers for hours and they're still crunchy in the middle. Beans. How do they work?

I made white bean soup yesterday, but its not nice. Where did I go wrong?
Soaked butter beans over night. Pealed off outers.
Did standard soup base - butter, onion, leek, celery, carrot, stock. Added beans, seasoning and some sage. Blendy blendy and well, it tastes bitter and a bit lumpy. Beans not cooked enough? How long should they take? I'm sad. I think it's my worst soup ever.

From order to quantities to timing, it's very hard to tell what might have gone wrong. Did you use a recipe? Why the sage, and why added so late? Was it fresh?

Were you trying to make stock from scratch with the above ingredients or did you add stock cubes to hot water? Stock cubes don't really make stock, they're food seasoning, and you shouldn't really have to add any additional salt or pepper to stock cube 'stock'. (You can probably tell that I don't like them very much.)

I don't think I'd blend this sort of soup, actually, but then I like chunky soups.

It sounds almost as if you felt a little disconnected from the process of cooking; your description sounds a little formulaic. Did you do enough tasting throughout, at each step?

I'd recommend trying to make things with minimal seasoning first, e.g. only salt and work your way up to more complex seasonings from there. Not sure if any of this helps.

Beans. How do they work?

Magnets, silly ... Doh!

Yup - tinned beans FTW. Either butter or Cannellini.

http://copita.co.uk/

I would recommend this place. Not been there yet but the guys i cooked with at moro now work here so its bound to be good.

Going here to tonight it's run by a friend of a friend, will report...

Got seriously carried away with this shit while on holiday in Turkey. perfect post ride drink.

Yeah there was salt and stock in the stuff I cooked the beans in - like I cooked them in the 'soup'.
Should I have done them separately?? They definitely didn't end up being a smooth looking paste like the frijamole dip and stuff you get.

Ah, that'll be what went wrong then... I'm with Chris, tinned FTW, you know what you're getting that way...

Went to 'Food for Friends' in Brighton on saturday night for dinner and had a fucking gorgeous halloumi tikka masala, will definitely be having a crack at making it myself when I'm settled in my new flat.

Very nice veggie restaurant though, recommended if you're in the area for cheap, well presented, tasty noms.

http://www.foodforfriends.com/

I do feel like I need a bodeans to atone for the non-meat aspect though. :-/

That must be new. I never went there. :(

Yonks old - just tucked away - I walked past it a dozen times before I spotted it.

Dead good grub.

^ What he said, was aces when I was at Uni 9yrs ago...

Really excellent meal here tonight http://www.sancarlocicchetti.co.uk/gallery/. If you're ever in Manchester, don't hesitate. It's in a House of Fraser of all places, but nothing to do with them. Italian tapas, one of those places where you get the 'have you eaten here before?' spiel, which only ever ends up in them telling you the dishes are small, order a few each to share, things come out of the kitchen in the order they're ready...

I could have ordered the whole card. Found it very hard to choose. Everything sounded good, and all we ate was no less than very good, often excellent. Highlights were the linguine (it wasn't but forget the name, very similar anyway) with crab in a saffron sauce, and another pasta which I forget the name of again with porcinis, chestnuts, cream and truffle. Clog your veins up rich, but a stonking place. Back tomorrow just for a pudding.