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That looks decent. My lightweight camping setup is for fastpacking so I’ve got a sub-500g tent, but that looks good for the bike at 900g and £75.

Basically what Jimothy Lacoste does now

Gf was there just as it happened, such a gruesome event. Thoughts with the rider, hope he makes it.

Heck yes

Aside from the kimchi recipes from earlier, has anyone had a go at fermenting other veg? I had a crack at sauerkraut before Christmas, came out quite well but took two months to reach full sour. Got another batch on the go now. Need to get some kimchi bubbling, for sure.

Was going to buy some of those glass fermentation pebbles but a couple of beach stones are working just fine.

Joined #yearoftheporchetta and cooked my last one of 2017 on Boxing Day. Not as good as previous efforts, had to get a crap cut of belly from Sainsbury’s and my parents didn’t have any strong twine, so it was loosely tied. Crackling tho!

Let the last of my sauerkraut age over the Christmas break - my first batch - and 8 weeks seems to be the optimum time to get that sour dank taste. Got another batch fizzing away in an old weed jar now, can’t wait.

And went beating on 28th which meant I had 4 pheasants to do something with. The missus ended up making a korma with them, Madhur Jaffrey recipe with lots of saffron, and it was damn good. Highly recommended.

Popes Road Cash & Carry is excellent, pretty much the only place I’ve found achiote seeds for making pibil. They have tasty plantain too, better than other places. Hot tip: in summer they start making their own ice pops and the cheese & guava one is peng.

Saw the Police moving on a homeless guy from Beehive Place just before everyone arrived. It’s a fairly hidden side street, could have just left him to sit there.

Did it smell when you bought it? And what's the temp of your fridge?

You're Danny Dyer?

Anyone ever roasted beans in an old popcorn maker? Colleague and I had the idea the other day and apparently it's a thing.

Raw vs pasteurised?

Having just edited a 15,000-word document on data standards and schemas, I'm thinking that I should go back and drop these in.

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Breast it, escalope it, and fry. Serve with lots of cabbage, creamy mash and black pudding.

YES!

Any ideas for hake fillets? Want to do it a la plancha with fried potatoes like in Spain and Portugal, but might be overstepping the mark for a Thursday night.

Wait, who owns Electric Avenue? Or is it just the licence to rent out pitches there?

ES might have just plonked in any old picture, of course.

As has already been said, anything @giofox88 rates is generally good. But my recipe* is

• 90g '00' pasta flour
  
• 1 medium egg
  
• 2 tsp salt
  
• glug of olive oil, probably 2 tbsp
  
  

Mix together until it forms a ball, add a little more flour if too wet. It shouldn't be sticky but will have a light sheen from the oil. Consistency should be like soft Play D'oh. Then knead until nice and velvety, usually 5–7 minutes. You want to stretch it out and turn it back in on itself, look for videos on YouTube. Then I usually let it sit for 30 minutes, lightly dusted. Once done, start rolling through the machine. You want to roll it through, fold it on itself and run through again. Do this a 4–5 times on the first setting, after that can decrease the amount of folds. On the penultimate or final setting I'll give it only a couple of turns. I find it helps to keep the dough lightly dusted (very lighty) as it goes through.

Check consistency. If it's a warm, humid day you'll need to dust it and let it dry a bit more. If it's cold and dry, you can throw it straight into rapidly boiling water. Time it for 3 minutes after it comes back to the boil, drain and save some liquid for the sauce. Done.

** This is my personal tried and tested recipe but I've never served it to an Italian, but only for lack of one. I find you need to keep the pasta thick to achieve that ristorante style, no less than the penultimate setting. Thicker for things like parpadelle, of course. I made it with water once when I had no eggs, which is alright but I like it eggy.

Someone’s tried this one. Guess the derailleur was too complicated.

Lock- and latch-based story thread >>>>>

I can only assume I was. The last time I fit the tube and tyre, it didn't puncture (so no pinching issue) but when pumped up to 80psi, it simply went down after 5 minutes. A new tube too.

I am using Conti tyres...

Got one a few years ago and didn't eat dried pasta for 2 years. Once you get the method down, it really doesn't take any time at all. I usually plonk a fair amount of flour on as it's resting before boiling, as fresh pasta doesn't get the water as starchy as dried. Need that for the sauce (not always).

No pinching any more, just issues with pressure. I gave up and requested a refund, can't be arsed with tight-fitting tyres when repairing a puncture on the roadside. Sod 'em.