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spent a pleasant evening at Blackfoot on Exmouth Market, http://blackfootrestaurant.co.uk/
all pork all the time.
Had the pork and clam stew, which was nice, but Companion had the biggest/thickest slice of pork I've seen in a while on a bed of lentils, with a salsa verde and some lovely crackling.
Created immediate food envy and agonising that I should have ordered that as well.also the chilli crackling is amazing, and not wallet rippingly expensive.
Would recommend...
This place looks fantastic!
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I'm wondering if theres a way to order loads of nuts for a good price. I'm not talking 5% reduction at a wholesaler, but for example ordering a year worth of macadamia nuts straight from Austrlia or wherever for the price of peanuts.. I love nuts but those little bastards assassinate my wallet!
This might be up there with my post of 2014
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I know a few dudes he could hook up with. Whees he moving to?
On this note - i know two sets of folks that ride all the time there - if he's looking for a more social / casual club, then NNR are great guys. Email Nemo and hook up with them.
Also 5th Floor has an outpost in NYC. I'm sure they'd introduce him to folks to ride with. Prospect Park is great for loops with some small hill climbs and good descents.
Good food and drink is literally everywhere. However I would seriously reccomend that he gets a slice (or better, whole pie) at Di Fara, eats a bagel from Murrays and gets Ramen at Ippudo.
also 100000000x Backed on the Xi'An Famous Foods reccomendation. Go to flushing though, to do it. And while you're there get a bowl of Pho from Pho Bang accross the street.
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You're interpretation is incorrect.
The goods you have received are not unsolicited - You solicited at least one of the units.
The extras are merely sent to you in error - this does not mean unsolicited.
The relevant legislation and case law means that you may not be charged for the additional items, but if the seller asks for them back, you have a duty of care to return them, at the cost of the seller, and at your (reasonable) convenience.
That makes more sense. We'll see how it progresses.
Sheathy - it's a system for water bathing food. You seal it in a vacuum sealer, then essentially poach it in its own juices at a precise temperature. This means it can't ever over cook... So it's perfect precision - or cooking for cooking alot of say, chicken breasts, at the same time - and ensuring they all get to the perfect juiciness. The only thing you lack is the texture you get from searing things - however this can be resolved with 30 seconds in a ripping hot pan.
I'm excited. I have a Porchetta and some Bavette steaks ready for cooking!
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According to Citizens Advice, if I've been sent extra items, then legally I can keep them. However, they're (the company) aware of the issue. I'm leaving my job on Thursday, so if they haven't been collected by then, and I have to lug 16kg of sousvide circulators, whilst using a crutch (still recovering from an accident with a Tescos lorry!!) from Kensington to Highbury - then I'll consider it!
My main issue with not just keeping them is that they're a new, start-up business, that I backed on Kickstarter. I'd feel pretty bad just keeping them... but it has been a fucking irritating process purchasing through them - the production took 4 months longer than originally anticipated; they then lost my order; now I've got the six in my possesion it turns out they've actually sent me the wrong models (only minor, to do with the display colour) and the units have mainland european kettle leads, rather than 3 pin UK ones (not a massive issue, but still!).
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Quick question: Is the Hario V60 much better than standard filter cones?
Yes. Infinitely so. I had a standard cone for work and a V60 at home - never really thought much of it. Then I had an enforced period of working from home and exclusively using the V60 - and now I cant use anything else.
Some people reckon it's trickier to get perfect and is a bit more involved - but once you've got it dialled in, its a breeze.
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Ha. What was it you weren't as fond of?
I liked it, however I think im a man of simple pleasures when it comes to a good burger, for me the chutneys, aged cheddars etc weren't necessarily to my taste. The burger itself I remember being alright, though.
In other news - that Sous Vide circulator I ordered in fucking July finally arrived today. Except they messed up the order and ended up sending me a whole case (6 of the things!). I wish I could keep them all!
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From what I understand, the reason to bloom pourovers is because when they first contact water, the coffee grounds expel a lot of CO2. This prevents the water from contacting the grounds some and leads to incomplete extraction (also most find what gets extracted under these conditions less tasty [kind of minerally or chalky]).
I can imagine that with brewers like aeropress or cafetiere or clever dripper this is less of an issue because the water hangs out with the grounds for a longer period of time than with a v60-type of pourover.
I am pretty sure about the first part, this second part is just my guess.
Edit: the above applies only to freshly roasted beans. Stale beans don't really release enough CO2 for it to be a problem.
First and foremost the best reason to bloom is just to get your nose in the filter cone / aeropress and get a snout full of delicious aromas!
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Serious question. How hard is it to ride like a plebeian around NY? It seems to be mostly one way streets.
What does that question even mean? Riding in NYC is different, you have to be way more agggresive, ride primary 90% of the time and expect everyone to want to try and kill you (not too dis-similar to London, however US driving tests are totally shite and most of the drivers are terrible).
One plus point - riding there is definitely a lot faster than london as the avenues tend to be alot wider, and often one way, meaning you have more space to manouvre through traffic.
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Sagar for South Indian - they do AMAZING Paper Dosas.