Food

I just made hot dog(was half a can in the fridge: not proud..) and toasted sesame maki. Not exactly traditional but fooking tasty.
They look a bit crap as my skinning up skills are lacking...

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If you're making maki then breaded chicken is a pretty good filling

Funnily enough we made katsu for lunch.
Had enough deep fried chicken for one day but noted!

kfsushi?

you're onto something there.

Gonna make some healthy as fuck sushi then deep-fry that shit til a Scotsman would approve.
New addition to the fabeled 'muchie-box'...

@giofox88, used your pasta today and made spaghetti nero with scallops and mussels for lunch with a little tomato (de-skinned and seeded), white wine and parsley, and served on black plates #raisinface

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Looks delicious, seafood in white wine is the best. You need to go Greek on that plate though.

I used to go to Salvino's on Brecknock rd all the time

Popped in on the weekend after I went berry picking in Hampstead Heath. Wonderful.

Top! Look awesome, bet it tasted ace as well! How was the pasta itself?

It was delicious mate! You could taste the seppie and the texture was spot on. :-)

@dancing james - Quick BBQ question. What's your setup for remote controlling your WSM?

And your chicken recipe too please. I'm stealing it. Ta.

I've taken a bolster and lump hammer to my brick barbecue, and starting again with shop bought numbers - a Weber Master Touch, and a 37cm Smokey Mountain.

this is the controller i got. i have a discount code for their website, pm me for details

http://battleboxbbq.com/shop/bbq-guru/cyberq-wifi/

my chicken marinade

ketchup
hoi sin sauce
brown sugar
fresh chili garlic and ginger
soy sauce
olive oil
sesame oil
possibly worcestershire sauce too

you can do it without the chili for kids

marinade chicken bits on the bone, and then cook over a tray of water and use indirect heat - so the coals on the other side of the rack for the coals in the master touch

i reckon it takes 45-90 mins, basting occasionally with moar sauce.

finish by taking the lid off, and letting the coals get more air and heat up, and then placing the chickens over the direct heat for a few minutes just to allow a little caramelisation of all the sugars.

try to leave for 15 minutes to stand, but you may discover you become, like me, the Pied Piper of meat and people just follow you around and pounce to get the food as it comes off the grill.

Pied Piper of meat

Quite enjoying this slow cooking lark.
Got a topside (reduced to clear) and ox cheek from waitrose yesterday with a plan to make chilli with my go to chilli recipe (lots of fresh oregano and a spoon-full Sriracha is the secret).
Rubbed meat with chipotle paste, salt, pepper, mustard powder and cumin; kept in fridge overnight then braised in the chilli for 4 hours with a massive marrow bone; pulled the meat and boiled with chilli for 5 more mins. Fucking amazing.

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Cheers ears.

As I've been working from home today, I've spent most of my time looking at self-build drum smokers and raspberry pi based temperature controllers.

Buy or build...

Looks amazing. As you've used chipotle, try adding dome chocolate for extra depth.

I generally do; this time used this: http://www.riversidegardencentre.co.uk/stubbs-hickory-liquid-smoke-148ml.html

have sent you the discount code, but if it only works for my account contact me

@dancing james I do believe you must buy these:

http://www.chainreactioncycles.com/park-tool-barbeque-tool-set/rp-prod26895

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won't that plastic on the handle get a bit melty?

I'm sure they thought about it..

Unrelated, I am seeking new ideas/inspiration for combinations using standard freshly made pesto that don't involve pasta nor using it as a sauce to pour over meat.

Thoughts?

Simon made these bread whirl things with pesto, mozzarella and sun dried tomatoes in them. Something like this:

http://www.bbcgoodfood.com/recipes/cheese-pesto-whirls

Good shout, but not what I was looking for.. Let's exclude bread-based dishes as well

Edit: and possibly a main

Stuff things with it. And all the mozzarella and sun dried tomatoes obvs.