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It's a mix of unicorn poop and caster sugar mixed with a tiny amount of colouring gel...

Middle Eastern Feastin'

Kibbeh Up Close

Cajun Syrup Cake (This is so delicious)

King Cake

RIP Mr. Mason. Another horrible day for London.

I went a bit insane yesterday and made lots of food.

Dinner: Tabbouleh
Spiced Feta
Open Kibbeh

Falafel

Desert: King Cake (New Orleans Mardi Gras cake)
Cajun Syrup Cake

And also prepared Do Chua (Vietnamese Pork Belly) and that Braised caramel pork from a few pages back for tonight’s dinner with mates. Pics to come!

It's the Nescafe Milicano - Azera.

From their website....

"We all love barista style coffee. The intense aroma. The enticing look. The roasted coffee taste. Now you can enjoy all of that pleasure in the ease of an instant. Genius. A tip from our barista: Why not try two spoonfuls for a double shot."

Jesus.

Yes mate! Lockhart is meant to be excellent. Can anyone confirm/deny?

Beer cheese...

https://twitter.com/cheftimanderson/status/436183883097178112

Mmmm

This stuff is fucking amazing (I put the first comment on that tweet, ha!) - I had it at Earls Beer and Cheese in the UWS (NYC) last year. Its so phenominal. They serve it with cloves of garlic to rub on your toast first. So, so nice.

I am getting annoyed with having to explain WTF I'm doing in the kitchen at work though.

Never has a sentence resonated more with me. "Oh you're having a Posh Coffee! How fancy"

...Actually - I have beans, ground, and have put water on top. What you're drinking is a mechanically extracted, chemically processed, freeze dried 'coffee', thats been through about 10 different factories before reaching you. What's more posh?

Out of context, so does practically everyone writing about coffee enthusiasm. In context, their approach makes sense and is really simple. It's purism that adheres to the KISS principle, rather than blinding the casual coffee fan with twenty brew/pour methods.
What's great about their shop is that there's no WiFi, no laptop cunts having conferences, no fat birds in gym gear ordering two-pint soy lattés.
I'm a fan.

Say word to this. I know coffee is a comidity that alot of people enjoy, but its no different from going to an amazing wine bar or restaurant and ordering a glass or Blossom Hill and a plate of Chicken Nuggets. Just because there is an established idea of what a coffee shop should be, it doesnt mean that every where should have to conform to it...

Aroogah, get at me re: Cajun foods when you're home! I wanna talk to you about a few things...

Also - Torchys tacos, DEFINITELY tex-mex, not mex (sorry!)!

It depends where you look - there are a tonne of bands worldwide still playing hardcore in the traditional sense of the word. Look at the scenes in New York, Boston, Belgium, Leeds etc.

My two cents are that there is a definite divide in genres though. I feel like the 80’s throwback, straight up, skinhead, d-beat, powerviolence, crossover etc scenes all share a lot of common genre themes – aggression, obnoxious attitude, violent music… however the more screamo / emo / indie influenced side of the scene is pretty far removed from what I would term a hardcore show to be. To me, the only common theme is the DIY attitude of both genres. That’s not to say I have any problem with the latter – I just prefer going to the former these days.

Ultimately each to their own. I would love to see some more straight up bands I’ve not heard of on this internet thread on a cycling forum.

I'm kind of with Jeez on this one, but not mad about it. Definitely would like to see some more straight up hardcore on this thread, there's a shit load of good stuff in the UK at the moment, and over-seas.

http://theflex.bandcamp.com/

In other news, the Black N Blue Bowl (the show that Judge did their first reunion shows at last year in NYC) are announcing their line up for this years show tonight on East Village Radio. I have my fingers crossed for a Beyond reunion.

Seriously hooked on muhammara at the moment. I'm sure they put crack in that shit.

Say word................................................................

2004

A naturally leavened courgette flower, surrounded by an homage to america's deep south constructed entirely of gourmet marshmallows. FUHHHCK!

2003

Sorry, I mean....

Courgette Flowers stuffed with Home made Gochujang marinated tofu, a sous-vide egg, smothered in kimchi emulsion, in a 17 hour applewood smoked brioche bun.... FUHHCK.

Courgette flowers in tempura batter. Then fried...amazing.

Stuff em with some nice goats cheese first. Fuhhhhhck!

What is it exactly that you're after, K45 mixer?

Yep, K45 stand mixer...

Anyone have a cheap place to buy a Kitchen Aid??

Hey,

We just moved house and have approximately 15 card board boxes, free to a good home. They are approximately 14" by 14", so a decent size for smaller items like books, dvds and LPs (which fit quite nicely in there).

There are also 3x Heavy Duty Ikea Boxes (like the photo below) which you can have for a bottle of wine/couple of beers...

Collection from Highbury New Park, v. near to Clissold Park.

Get at me!

Ta

Drac

http://www.ikea.com/PIAimages/08622_PE085231_S5.jpg

This NIFE some kind of wholesaler? You could call them and ask to who they sell close to you..

They're a home delivery company for italian specialties!

Anyone ordered from NIFE before? I was thinking about ordering some of the brocolli rabe from there, inspired by talking about this sandwich. But I doubt they'll deliver just a bunch of greens to me, if anyone wanted to go in on ordering a couple of bits and can grab it off me in Highbury/Stoke Newington or around Kensington, let me know.

Dinic sandwich on the Travel Channel

http://www.travelchannel.com/video/final-bite-dinics-pork

I actually just had a proper look at that DiNics recipe I posted - it doesnt sound that true to the original, maybe have a google for some other ones. The key thing is getting a real garlic and chilli punch in the brocolli raab. If you don't have brocolli raab, or tried it before, it's got a real mustardy flavour, so Mustard Greens would work in it's place, I think. The Provolone also has to be sharp.

Just as a sandwich it's perfect, the meat is so so juicy, the garlic and chilli gives just the right kick, the raab is full in flavour and the provolone cuts through so well. Definitely brilliant. Only thing I added when I was there were banana peppers - pickled yellow chillis, which gave a nice contrasting acidity.

^nerged.

This just ruined it...

It looks really good, but after reading that it's just bread with streak and mushrooms and takes about 7 hours to make.. I'm out.

Also looks nice, but hard to eat. However, after reading up on this Pan Bagnat it seems to be Nicoise salad on bread. That's not exactly what your photo shows, but all recipes are quite the same..

So I am still on the hunt for an amazing sandwich which will blow peoples minds in taste and complexity. I don't mind if it takes long to make, but be reasonable..

http://www.cyber-kitchen.com/ubbs/archive/MEATS/Pork_Tortas_de_Carnitas.html

Or

http://www.divaeatsitalia.com/?p=2303

The above (DiNics style Roast Pork Sandwich). Is by far the best sandwich I've tasted in my life. It's just fucking perfect.

Anyone got a source on where to get brocolli raab in the UK? I think it also gets called 'Rapini'.

Thanks a bunch guys. I'm not used to braising pork. I actually almost dont eat pork at all exept some bacon from time to time thats required to fill up my manly-o-meter..

I spent my childhood in a pork free house hold, so ever since I left home have gone crazy with the stuff. The key key thing to remember is quality. Like most meats pork gets filled full of shit when bought in more commercially focused places (read: supermarkets). The better quality the pork, the richer and more delicious the meat is. You can usually tell from the creaminess of the fat visually whether it's decent!

@ machine. I wouldn't keep skin on: if it's not going to turn into crackling, there's no point. Fat yes but skin no.

Agree - if you're braising it, it will end up just being chewy and unappetising. If you're going to roast it in the oven, then definitely keep it on.