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hindle xiii

Food and drink thread

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Salted liquorice. Interesting.

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I had lunch here today. Imaginative and tasty recipes (check the menus), and decent sized servings too. We intended to eat at the excellent Caravan (next door), but we would have had to wait for a table.

 

Nice to see the chef, Bruno Loubet, working in the open kitchen, too. I understand that the way a modern restaurant works doesn't require the star to be constantly present, but there he was, making tortellini. Gave us a nod and a smile as we left, too - he looked like a contented man.

Edited by Futtocks

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Christ, why has buying proper pork scratchings become such a lottery these days? 

 

If I don't know the brand, I don't bother unless the bag's transparent, because I've had too many disappointments of late. There seems to be a trend towards crispy puffed skin dusted in flavourings, instead of proper hard scratchings with a layer of fat.

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Ribs tonight, for the Football. A dry rub applied, before refrigerating overnight. Then 1 hour in the slow cooker unadorned, 2 hours with sauce on and 15 minutes in a hot oven (with a bit more sauce) to get 'em sticky all over and crisp at the edges. There's some black treacle and liquid smoke in the sauce, in addition to my usual ingredients.

 

Ribs_zpsadqf8g1b.jpg

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pork scratchings with fat here. Hope me gnashers hold up

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pork scratchings with fat here. Hope me gnashers hold up

Pork scratchings without fat are not pork scratchings; they're chicharrones at best, and tasteless puffy disappointments dusted with artificial flavourings most of the time.

 

There ought to be a EU correct nomenclature directive about... oh.

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Pork scratchings without fat are not pork scratchings; they're chicharrones at best, and tasteless puffy disappointments dusted with artificial flavourings most of the time.

 

There ought to be a EU correct nomenclature directive about... oh.

They was called Q from black country snacks, very nice too

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In the slow cooker for tonight, a couple of lamb neck fillets with shallots, chervil, English mustard and garlic. All inside a roasting bag, to keep in all the flavours.

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In the slow cooker for tonight, a couple of lamb neck fillets with shallots, chervil, English mustard and garlic. All inside a roasting bag, to keep in all the flavours.

Mmm I'll be round in 30, I'll bring wine

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Mmm I'll be round in 30, I'll bring wine

Too late, I scoffed the lot.

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bought some steaks from my local aldi(toxteth) they where cheap,held their weight and were fantastically gorgeous. soaked in a mixture of olive oil and soya sauce for an hour before flash frying them as instructed by Heston whatshisname.However,aldi in toxteth is not for the faint of heart and I don't think I have the mental strength to go there again

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bought some steaks from my local aldi(toxteth) they where cheap,held their weight and were fantastically gorgeous. soaked in a mixture of olive oil and soya sauce for an hour before flash frying them as instructed by Heston whatshisname.However,aldi in toxteth is not for the faint of heart and I don't think I have the mental strength to go there again

I had steak the other night, accompanied by Sainsbury's 'Taste the Difference' triple-cooked chips in beef dripping. But the latter seem to have completely vanished from the shelves since, or I'd have bought another lot the next day. And the day after. And the day after that.

 

Is Heston Blumenthal still advocating that method of flipping them every 20 seconds or so? It does work, but it is also a bit of a faff. It does keep you occupied, though.

Edited by Futtocks

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Just to let all in the area know, it is Hastings Seafood and Wine Festival next weekend at the Stade, near the Old Town. This promotes the areas food and locally grown wine (East Sussex has some of the best English Wine).

 

Come and join us for a festival of food, wine and local music. (Not Morris Dancing)

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Homemade oxtail and chocolate stew.

 

Slow cooker 8 hours on low, cut the meat with a spoon.

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Homemade oxtail and chocolate stew.

 

Slow cooker 8 hours on low, cut the meat with a spoon.

I've got ox cheek on the go, in a red wine, smoked garlic and shallot sauce. But only 5 hours in the slow cooker - I should have started while the NRL GF was still on.

 

I am about to start making mashed potato to go with it, with lots of butter and a spoonful of mayonnaise.

Edited by Futtocks

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Ox cheek..... oh yesssss...

Love em

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Ox cheek..... oh yesssss...

Love em

They're great when you can get them. No proper beef butchers round here, so I have to check in to Morrison's and Waitrose, to see if there are any in stock.

 

Morrison's also do pork cheeks sometimes, which are another staggeringly cheap cut. They'll soon be discovered by the hipsters though, just like lamb shanks, whose price has rocketed in the last five years.

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I love some of the cheap cuts.

You can do so much with them with decent wine, fresh herbs.... basically just get good quality produce.

Donny market has a whole range of butchers. Some specialise in flogging cheaper lower quality meat. Some sell top end locally reared stuff. In my lifetime we've used both. There are usually ox cheeks to be had in winter if you're early enough on market day.

The fish market at Donny is amazing. I got halibut and crabs claws yesterday.

People rave about bury market etc as they do others. But i reckon Donny is as good as any.

Edited by Robin Evans

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I love some of the cheap cuts.

You can do so much with them with decent wine, fresh herbs.... basically just get good quality produce.

Donny market has a whole range of butchers. Some specialise in flogging cheaper lower quality meat. Some sell top end locally reared stuff. In my lifetime we've used both. There are usually ox cheeks to be had in winter if you're early enough on market day.

The fish market at Donny is amazing. I got halibut and crabs claws yesterday.

People rave about bury market etc as they do others. But i reckon Donny is as good as any.

I've never been to either market, but I'd love to. I ration my visits to Borough Market (near London Bridge) because I'd go bankrupt if I didn't. Last time I was at borough, I bought a hare but, thankfully, the guy on the stall jointed it for me. There's also a place up the road from where I live that sells goat - good for a Jamaican curry.

 

The ox cheek came out beautifully, BTW.

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They had hare on at donny yesterday. I occasionally see goat but not always and usually at the polish shop.

There's a fantastic deli there too.

But yes, i have to be strict with what i spend. Otherwise, I'd buy everything.

Its difficult to go there and not leave without cooking ideas whizzin through my head.

Donny market.... a proper food hero

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They had hare on at donny yesterday. I occasionally see goat but not always and usually at the polish shop.

There's a fantastic deli there too.

But yes, i have to be strict with what i spend. Otherwise, I'd buy everything.

Its difficult to go there and not leave without cooking ideas whizzin through my head.

Donny market.... a proper food hero

The worst thing is taking home stuff that goes off before you can cook it, because you were too greedy at the stalls. A very guilty feeling, and one I've managed to evade most of the time. But not always. There's a place on Borough Market that sells mushrooms, and I have sometimes had to discard blackened and rotting fungi before I could enjoy them.

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The worst thing is taking home stuff that goes off before you can cook it, because you were too greedy at the stalls. A very guilty feeling, and one I've managed to evade most of the time. But not always. There's a place on Borough Market that sells mushrooms, and I have sometimes had to discard blackened and rotting fungi before I could enjoy them.

i can so relate to this. I don't plan properly and end up buying i just won't be able to eat.

The cheese stall is my greatest failing.... he also sells the best tub butter...

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Yeah well tomorrow I'll make do with some couscous and a stock cube.

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Just checked the packaging, Morrison's Ox Cheek is about £7 a kilogramme. The chunk I bought and enjoyed cost me less than £2 for a seriously indulgent meal, and one that could easily have been stretched to feed two, with a little more veg on the side..

Edited by Futtocks

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