London Fixed-gear and Single-speed

Made an amazing beef ragu last night, no secret ingredients, I just made my own mince out of a few ratty fry steaks. Tossed with some fresh linguini, could have eaten bowls of it

I didn't rate Meat Mission at all. Preferred the burgers at Byron.

Went to Byron a year or so ago and was massively underwhelmed, went recently and was delish, upped their game

Had some milk and leafy salad that was on the turn.

Made a cheese sauce with onion, tomato and mustard and a nice sharp dressing. Always seem to make the tastiest food when I've not got much in.

Fascinating stuff, I'm sure you'll agree.

Anyone want to call me a hipster cunt now? I would have instagrammed it, but I haven't got round to downloading it yet.

sausage roll, with additional 4oz chestnuts and prunes combined into the stuffing. Very good.

The dudes from Lucky Chip are now residents at the Grafton in Kentish Town -serving up their Lucky Fried Chicken. This makes what was a really good pub, into a bloody great pub.

People who have been to the Seabright Arms etc will know the quality of the lucky chip burgers - the chicken looks fucking awesome.

Was at Bukowski last night - good burger and had some great fried chicken livers but the seafood popcorn was pretty naff. Bloody great chips.

Just made an awesome mushroom curry and jeera (cumin) rice :)
PM me if you need the recipe.

What sauce do Meatmarket/mission/liquor put on their chicken wings because it was fucken rank and I never want it near my face again.

Apparently the Colonel has sen the lawyers round already..!

Anyone got a good oxtail slow cooker recipe?

I'm off to the hipster food haven that is Brixton Village tomorrow. Plan is to go to Franco Manca, but is there anywhere else worth conisdering?

Have been to Honest Burgers and was slightly underwhelmed. Every time I go there there's a new super on-trend food place. Problem is, Manca is so good that going somewhere a bit cack would be tear-jerking

Wishbone, chicken place started by the founders of MeatLiquor

Wishbone is shocking.

go to the thai place Kaosarn

I'm doing some short ribs like this tomorrow. Marinading now

Squid & chorizo for tea tonight

Adoubletap and pisti - jealous of your tea/tomorrows lunch well noice.

I made some today, will be noshing on it with rice & peas and plantain tomorrow...

Dredge oxtail in seasoned flour, sear it in the pan... Take meat out and set aside for a bit... Onions into pan, when they've softened and taken all the gorgeous caramelised bits from the oxtail add chopped pepper, chopped chilli and few cloves of garlic... Sweat off... Add some thyme, pimento, slosh of red wine or Guinness, up to you... Meat back in, add beef stock to just about cover contents of pan... Cook for eternity... Taste, adjust seasoning, add tinned butter beans and chopped spring onions 5mins before serving with rice and motherfucking peas...

Just eaten this, real taste or what?!? Now I need a nap...

Ermergerd, dat sauce.

That's going on my list.

That seems like a really high heat to be doing those for though. I'd be tempted to cook them overnight at 140 or so.

Went to Manca in the end, with one guy and one girl... the othe dude and i shared three pizzas.. ridiculous gluttony but SO GOOD. The quality of the meat toppings is phenomenal. The ham, ricotta and mushroom is definitely the best

Last Sunday's lamb turned into Monday's lunch in a wrap with minted yoghurt and a bit of houmus and leftovers in a shepherds pie for dinner and then again for lunch on Tuesday.

^^The pizzas there really very very good. Seven, the tapas place just opposite Franco Manca, is great as well. But be prepared to be attacked as a hipster tryhard in this thread if you dare to write about your visit there (see above)

I did them in a slow cooker, specifically the £16 one in Sainsburys. Low setting is 95c and they were in for 11 hours.

Nice. Shall need to try yours. I've always done it with tomato.
Mine is flour, sear til brown in pan, set aside, onions, carrot, tomato, garlic, pepper, salt, red wine, meat in, stock.

I just tried this salting method to try soften up some beef shin. Failed massively lol. Just ended up with immenseley salt infused meat and it wouldnt wash off.

http://www.steamykitchen.com/163-how...me-steaks.html

Not sure that shin was the right choice. You need something with more meat and not so much connective tissue. Did you use sea salt or table salt? Big difference between the two.

Tried chocolate fondant for the first time yesterday. Total fail. Ha. Turned into a hot chocolate cake.

surely that's a win regardless? choc cake! yum.

I know this now, lol. All the connective bits .Were not very visible pre salting. I grossly misjudged the appropriateness of the method.

The rabo de toro con Rioja recipe from the Casa Moro cookbook is a great oxtail dish, very rich and intense but delicious. Recipe here.

You reckon I could make that using merguez instead of chorizo?

Yep, and it would be an epic win.

i prefer merguez to chorizo

Philistines...

I also love Merguez...

made our own granola last night. awesome.

Anyone made a Gumbo before? I have some Andouille Sausages and am feeling inspired post trip to NOLA last week.

How was the buttermilk fried chicken Crispin?

did this go?

^ i would think andouille in gumbo turning out not very appetising

Home made is always way better. Can put exactly the fruit and nuts in that you like, and it won't be about 50% salt and sugar like the stuff from a box.

Unless you cover your hand-picked fruit and nut selection with salt and sugar.

tis going. Need to get grinder to delivery mule but it's taken, soz!

I did the buttermilk thing with chicken once, everyone told me it was the best fried chicken they had ever had.

Guess what though?

I never even fried it, was done in the oven.

Loads of times, but not within the past 10 years or so. Justin Wilson's recipe was the basis for mine.

http://cookingwiththemasters.com/201...justin-wilson/

Let me know if you need translation. :)

Nat te worry

Are you mental? It's practically a staple in Gumbos!!

Cajun andouille is different from the native French original hence the possible confusion.

Didn't know that. I've had the legendary bum-sausages grilled (excellent) a few times, only in Belgium or France though. Wouldn't know where to get them here.