The one in Milan is really good too
I've been to the NYC one a fair few times and liked it. Plenty of tourists there but plenty of locals just picking up shopping too.
The one in Bologna is well integrated with a library/book shop in an historical building in the city centre and it's also a great place to shop/go for lunch/grab a drink and aperitivo after work.
Being it in Broadgate it will necessarily be rammed with tourists, when tourism will be a thing again.
I made the Olive magazine Cauliflower cheese recipe with Comté and it went better than expected
New York ones were excellent, making their own mozzarella in house etc etc. Lots of locals judging by how many of their staff greeted customers on first name basis.
I've got some short ribs from dugard, so will marinate them next week. Not quite sure what I'll do with them apart from roast/braise them.
I’ve still got 2kg of your brisket in my freezer.
At this rate I’m tempted to cook it and owe you!
I’ve been binging Babbish on YouTube. That is all.
If anyone’s looking for some good pork products for Christmas....
Our boys’ll be ready.
Beetroot pecan and spices cake with a sweetened cream and mascarpone icing. I have never used a piping bag before and am so saddened I’ll have to make more cakes to practice on.
i have designs on trying my hand at smashing out a Beef Wellington for thnaksgiving (turkey is grim and there's just the two of us).
it looks simple enough, that said - what should i be wary of so as to avoid making any expensive mistakes?
I'd get a probe for measuring internal temp.
Make sure you duxelles is fine, even and moisture cooked out.
I've found the gordon ramsey christmas one a good recipe - using cling film to get a nice tight even roll I find is important
It's easy. Beef from fohi.
Mushrooms. Thyme. Prosciutto.
Best to try at least once before the big day.
Another vote for Ramsay.
sorry for recommending a ramsey recipe :'(
yeah i've been looking at the monosyllabic, subtly xenophobic gordo vid.
"you wouldn't put dijon on there, would you, winkywink"
think my biggest concern is over doing the fillet. i have one of those swiss army temperature probes.
Any guidance on which chefs I should pretend not to like?
i don't have a food processor to make shroomslurry... NutriBullet is gonna have to stand in.
Jerusalem artichokes from the garden. The effects are just kicking in.
Have you injured your chopping hand?
tragic handpuppet injury.
Never heard of him. How about Anthony Bourdain? And Marco Pierre White? Just going over the names on our bookshelves that might be controversial.
Also, love this recipe from greatbritishchefs.com . My plating and shit lighting doesn’t do it justice.
With home made naans, We like them but I’m still not sure if they’re ‘proper’ naans. But I’m also not sure if that matters.
Last time we had them I was trumping through to the next lunchtime
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