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4x Aerospokes currently at £188!

http://www.ebay.co.uk/itm/A-SET-OF-4-BLACK-CAST-IRON-WHEELS-WITH-AXLES-HEN-HOUSE-WHEELS-SHEPHERDS-HUT/281168997332?_trksid=p5713.c100041.m2061&_trkparms=aid%3D333008%26algo%3DRIC.MBE%26ao%3D1%26asc%3D20140109122350%26meid%3D7680254500811674886%26pid%3D100041%26prg%3D20140109122350%26rk%3D2%26rkt%3D9%26sd%3D151303949441

alternatively - I would put them in foil, with some honey and maybe a little mustard and apple juice, at 180 for about 4-5 hours, then remove foil and blast them as hot as you can in the oven for 5 minutes until they crisp up a little.

have been marinading some thick cut pork ribs in chipotle rub (supermarket stuff) for last 24 hours. what's the best way to cook them?

it's 400g which is three of these basically...

36 Hours in a water bath at 155f! I have a Sous-Vide Circulator for sale, as it happens ;-)

picked up a giant beef forerib for just over a fiver at teh TB in streatham tescos. marked down from 31 quid.

stylin'

Talk to me about this. What are you gunna do to it?

IMG 0795 - YouTube

I deadlifted 200kg (with hitching and wobbling meaning no lift really).

Feel free to laugh at me looking like a fool.

I am still crap on a bike.

Just watched this. Fucking brilliant! GET IT!

Where does everyone train? Would love to find a partner out East for Powerlifting training.

I had a good fried chicken sandwich from an ambulance food truck on brick lane... figure that one out.

Thats a seriously handsome chap, well done!

Italian Espresso is typical made with cheap, nasty Robusta for more Crema - the flavour comes second. Also Italians don't fetishise coffee in the same way we do here - it's just a part of every day life. Personally, I like both styles - but I totally disagree with Rayner's article. I like him usually, but it just seems ignorant to lambast the great work that all the third wave stores are doing to help the UK understand that coffees can have personalities. If we treated all food in the way he's insinuating, there would be no progress, change or discovery of new techniques. PLUS its still fucking super easy to find a roasty dark espresso in 98% of coffee shops in the uk.

Heres a much more constructive, interesting article on the matter -

http://drinks.seriouseats.com/2013/04/which-espresso-is-better-italian-third-wave-cafes.html

I just heard about this. Hope the rider is ok. Hit and Run apparently.

I stole it off the Coi guy - Daniel Patterson. Man, eggs are just so cool!

Went to Primuer last night - Its on Petherton Rd in Highbury - It was pretty good! Had a pork terrine (ok, tasted a little bit like a stuffing for a turkey!), some delicious cuttlefish with chunks of lemon, butter and capers - super tender, tasty, and a piece of rump steak with lots of garlic butter and snails, which was well cooked - and full of flavour - though i'd have liked more. The real winner was the wine. Ill post the name tomorrow. Anyway, really nice to have a cool neighborhood place just round the corner from my house - im sure i'll eat there lots more!

All booked for Osteria Francescana at the start of next month.

It's for the Doris' birthday - I can't wait.

This is very exciting! Guy seems like a loon but would love to eat his food!

Off here tonight as its just round the corner from my house - quite excited - will report back tomorrow!

http://primeurn5.co.uk/

Just got some Malawi Mzuzu from the only shop I know to carry good coffee in Nottingham (Delilah's)- it is incredible. Smooth and sweet and a nice medium strong roast.
Just pushed Malabar Monsooned off the top perch for my daily sessioning coffee I think.

Never been that Keen on Delilahs coffee offerings - but totally agree with you, good coffee and Nottingham don't seem to go hand in hand...

Monsoon Malabar I've only tried once, which was an Allegro bag, purchased from Whole Foods in Kensington for me as a gift - I honestly thought it was horrendous - super oily, and the roast they'd done was bordering on burnt - so dark. Really nasty. Where are people buying theirs?

Fried Chicken in a bun... what's not to like?

also they had sagres beer in handy 1l bottles. Euro 40oz i guess. (weren't we talking about sagres a few pages back?)

#selfie

there is no happy here.

oh shit - you actually poach in the kettle?!

Nice - Slow poached is great - still working out what my favourite temperature is for a whole egg. I did something a bit wild for breakfast using said sous-vide circulator the other day and vacuum packed egg yolk - poached at 70 degrees for about 25 minutes - it basically makes yolk fudge - which is pretty brilliant spread on sour dough with plenty of butter, salt and black pepper...

L/S Jersey and Shirt are sold pending collection - Wheels still available - ideally selling as a pair.

Ta

Yo - I have 2x Sansaire Sous Vide circulators for sale - PM me if you're interested!

Hey,

I have a few bits that are gathering dust in my Shoebox of a flat, so need to go to a good home. Pick up in Highbury or Shoreditch - could possibly meet elswhere if needs be.

1. Track Wheelset - Unbranded Hubs laced to Sun Rim M13II Alloy Box Rims - Absolutely bomb proof wheelset that I've ridden hard for a few years. Still loads of life in them yet. Run smooth and true. Included is a 17 tooth sprocket and lock ring, and a pair of well ridden Radonneurs (if you want them). The marks on the rims in the picture are actually just from some Tape that was wrapped around them to transport them easily, there are no noticeable dings or anything - and I've never used brakes on them. Front is radially laced.
   
   

SOLD

Will include pair of Maxis Refuse 23c's which have maybe 50 miles max on them for an extra 25.

1. Vintage Credit Agricole L/S Winter Jersey. Size L. Does what it says on the tin, warm as fuck.
   
   

SOLD

1. Chari & Co Logo Shirt. Size L. Lightweight summer Teeshirt with 3M strip on back for extra visibility. Chari & Co is NYC's premier HHSB shop.
   
   

SOLD

Message me. Also... no dibs.

www.padmapper.com is excellent for apartment searching - the whole letting agent situation there is pretty different, and typically you need to have a broker, who will find apartments for you. They then take a fee, along with all the usual deposits etc etc. Bit of a joke!

There is also another listings weekly email which is pretty brooklyn focused and is all run by artists/designers but I can remember for shit what it's called. If I do, I'll stick it up here.

Sell me one, NOW, goddammit!!!
haha! I might have one actually... still in conversation with them!

Let me perfect the recipe then I am more than happy to have a food topic forum sandwich fest at my gaff!

First adventure in Sous-Vide last night - 2x Onglet steaks, that had been vac-packed with rosemary and thyme since sunday night. I have to say, forgetting entirely the even-ness of cooking, which was awesome, the most impressive thing for me was the permeation of flavour into the steak itself. Post searing, i tried a slice straight from the pan and it was phenomenal! The oily herbs had transferred so much flavour to the meat, but without overwhelming it. So stoked on this machine.

Next.... 36 hour cooked Porchetta, finished in a deep fryer. WATCH out!