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Old 8th February 2013   #13451
Crispin Glover
 
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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
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Old 8th February 2013   #13452
jv
I didn't rate Meat Mission at all. Preferred the burgers at Byron.
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Old 8th February 2013   #13453
Crispin Glover
 
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Went to Byron a year or so ago and was massively underwhelmed, went recently and was delish, upped their game
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Old 8th February 2013   #13454
tommmmmmmdonor
 
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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.
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Old 9th February 2013   #13455
rive gauchedonor
 
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sausage roll, with additional 4oz chestnuts and prunes combined into the stuffing. Very good.
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Old 10th February 2013   #13456
Tenderloindonor
 
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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.
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Old 15th February 2013   #13457
ameydonor
Just made an awesome mushroom curry and jeera (cumin) rice :)
PM me if you need the recipe.

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Old 15th February 2013   #13458
adoubletap
 
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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.
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Old 15th February 2013   #13459
Buckaroo
 
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Quote:
Originally Posted by Tenderloin View Post
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.
Apparently the Colonel has sen the lawyers round already..!
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Old 16th February 2013   #13460
Mr Sworld
 
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Anyone got a good oxtail slow cooker recipe?
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Old 16th February 2013   #13461
jim1985
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
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Old 16th February 2013   #13462
Pistanator
Wishbone, chicken place started by the founders of MeatLiquor
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Old 16th February 2013   #13463
Tenderloindonor
 
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Wishbone is shocking.
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Old 16th February 2013   #13464
Tenderloindonor
 
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go to the thai place Kaosarn
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Old 16th February 2013   #13465
adoubletap
 
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Quote:
Originally Posted by Mr Sworld View Post
Anyone got a good oxtail slow cooker recipe?
I'm doing some short ribs like this tomorrow. Marinading now
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Old 16th February 2013   #13466
Pistanator
Squid & chorizo for tea tonight
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Old 16th February 2013   #13467
Rich G
 
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Adoubletap and pisti - jealous of your tea/tomorrows lunch well noice.
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Old 16th February 2013   #13468
TS
 
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Quote:
Originally Posted by Mr Sworld View Post
Anyone got a good oxtail slow cooker recipe?
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...
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Old 17th February 2013   #13469
TS
 
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Just eaten this, real taste or what?!? Now I need a nap...
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Old 17th February 2013   #13470
adoubletap
 
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Ermergerd, dat sauce.

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Old 17th February 2013   #13471
TW2donor
 
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That's going on my list.

Quote:
Originally Posted by adoubletap View Post
I'm doing some short ribs like this tomorrow. Marinading now
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.
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Old 17th February 2013   #13472
jim1985
Quote:
Originally Posted by jim1985 View Post
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
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
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Old 17th February 2013   #13473
adoubletap
 
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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.



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Old 17th February 2013   #13474
tommmmmmmdonor
 
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^^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)
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Old 17th February 2013   #13475
adoubletap
 
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Quote:
Originally Posted by TW2 View Post
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.
I did them in a slow cooker, specifically the 16 one in Sainsburys. Low setting is 95c and they were in for 11 hours.
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Old 17th February 2013   #13476
mandsdonor
 
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Quote:
Originally Posted by TS View Post
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...
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.

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Old 18th February 2013   #13477
DFP
 
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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
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Old 18th February 2013   #13478
Aroogahdonor
 
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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.
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Old 18th February 2013   #13479
NurseHollidaydonor
 
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Tried chocolate fondant for the first time yesterday. Total fail. Ha. Turned into a hot chocolate cake.
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Old 18th February 2013   #13480
mandsdonor
 
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surely that's a win regardless? choc cake! yum.
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Old 18th February 2013   #13481
DFP
 
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Quote:
Originally Posted by Aroogah View Post
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.
I know this now, lol. All the connective bits .Were not very visible pre salting. I grossly misjudged the appropriateness of the method.
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Old 18th February 2013   #13482
tbcdurleydonor
 
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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.

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Old 18th February 2013   #13483
DFP
 
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You reckon I could make that using merguez instead of chorizo?
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Old 18th February 2013   #13484
Olly398donor
 
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Yep, and it would be an epic win.
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Old 18th February 2013   #13485
pooface
 
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i prefer merguez to chorizo
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Old 18th February 2013   #13486
TS
 
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Philistines...
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Old 18th February 2013   #13487
TS
 
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I also love Merguez...
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Old 18th February 2013   #13488
kboydonor
 
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made our own granola last night. awesome.
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Old 18th February 2013   #13489
dracula
 
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Anyone made a Gumbo before? I have some Andouille Sausages and am feeling inspired post trip to NOLA last week.
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Old 18th February 2013   #13490
Rossco13
How was the buttermilk fried chicken Crispin?
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Old 18th February 2013   #13491
stevo_comdonor
 
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Quote:
Originally Posted by mands View Post
I got a meat grinder which I have never used and probably never will.
Free to anyone on here if interested.

Something like this below.

PM me.

http://www.ebay.co.uk/itm/Traditiona...8778%26ps%3D54
did this go?
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Old 18th February 2013   #13492
rive gauchedonor
 
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^ i would think andouille in gumbo turning out not very appetising
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Old 18th February 2013   #13493
jim1985
Quote:
Originally Posted by kboy View Post
made our own granola last night. awesome.
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.
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Old 18th February 2013   #13494
mandsdonor
 
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Quote:
Originally Posted by stevo_com View Post
did this go?
tis going. Need to get grinder to delivery mule but it's taken, soz!
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Old 19th February 2013   #13495
DFP
 
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Quote:
Originally Posted by Rossco13 View Post
How was the buttermilk fried chicken Crispin?
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.
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Old 19th February 2013   #13496
Aroogahdonor
 
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Quote:
Originally Posted by dracula View Post
Anyone made a Gumbo before? I have some Andouille Sausages and am feeling inspired post trip to NOLA last week.
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. :)
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Old 19th February 2013   #13497
stevo_comdonor
 
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Quote:
Originally Posted by mands View Post
tis going. Need to get grinder to delivery mule but it's taken, soz!
Nat te worry
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Old 19th February 2013   #13498
dracula
 
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Quote:
Originally Posted by rive gauche View Post
^ i would think andouille in gumbo turning out not very appetising
Are you mental? It's practically a staple in Gumbos!!
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Old 19th February 2013   #13499
Aroogahdonor
 
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Cajun andouille is different from the native French original hence the possible confusion.
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Old 19th February 2013   #13500
Olly398donor
 
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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.
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