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  • Will bring Korean BBQ if there is a LFGSS bbq.

    Food was lush if I may say so myself.

    Cheap pork belly is fine, mainly just needs to be fatty enough to even put the spice, and beef was a combination of flat iron and bavette steak.

  • I bought flat iron and bavette for BBQ at the weekend, usually I just get bavette or else onglet. Both good but flat iron was super tender; will get that again.

  • Good call. Good use of stale bread ends too.

  • Brian Lagerstrom has a few on YT. I can vouch for his base recipe.

    Since watching this, I am on my second batchbof mayonnaise.

    Mayonnaise with all the things.

    Poached salmon and lemon mayo just now, which (one of) the kids wolfed down.

  • Same bro. Same.

  • Mayonnaise with all the things.

    Turning canajun?

  • You'd be amazed at the sheer amount of mayo consumed by our Continental neighbours. Scandinavian countries in particular. It shocks me, and I say this as a native Texan.

    As Julia Childs said - Fat tastes good

  • Oh yah, fat is where the flavour is. I was quoting something from Canadian Bacon.

    "Think of your children pledging allegiance to the maple leaf. Mayonnaise on everything. Winter 11 months of the year. Anne Murray - all day, every day."

  • A week late, but I'm loving watermelon salads at the moment. We've been making one with feta, cucumber, and mint.

    At the weekend I saw this and tried it on Monday and this is also very good:

    https://www.youtube.com/watch?v=Zn55WZO3­I7w&ab_channel=BigHas

    Watermelon, tomato, chilli, basil, coriander, parsley, mint, olive oil, and grated halloumi.

  • Watermelon, tomato, chilli, basil, coriander, parsley, mint, olive oil, and grated halloumi.

    Ooh. I like.

  • Thank you. That looks amazing.

  • All his Sunday session recipes so far have been pretty great.

  • Been craving a decent chunky pork chop for a while - anyone got any go-to recipes / ideas for accompaniments and sauces?

  • Smoke from proper charcoal and salsa verde is all you’ll ever need

  • Reverse sear with fennel seeds, serve with pickled apple and fennel salad.

  • Had no charcoal so this one it was - banging! Thanks for the tip. No fresh fennel anywhere though so went with a punchy romesco and charred cabbage, and diced apple cooked off in the pan while the chops rested.

  • Food fail by me

    Am on holiday in France and went to a pizzeria. Decided to have a pizza with local andouille sausage assuming it was like creole andouille smoked sausage. Instead it was a tripe sausage. I feed our dogs a raw food diet with a high proportion of tripe twice a day and it makes me heave most days. My pizza was wretched!

    Also it has an asparagus type effect, piss this morning smells of tripe.

  • Andouillette? You’re not the first person to be fooled by it and won’t be the last. They normally check with tourists before they put the order through but perhaps they were feeling sadistic that day

  • I’ve got early memories of my dad putting on a brave face and eating it after ordering it by mistake but then muttering about dog food all the next day. The best bit is they insist on putting champagne in the sausage before cooking it. Polishing the turd, as it were

  • Polishing the turd, as it were

    Well, giving it a quick rinse, at the very least.

  • Made this on Friday. It was lush, although our basil was a bit overpowering for it I though. We even found some decently spicy chillies when shopping for it, which is new for a Spanish market (outside of the latam stalls).

  • Fois gras and confit duck pizza is banging though

  • my dad loves andouillette sausages. I still remember feeling sick watching him eat one the first time I went to his place in france aged 13.

  • I love that there's basically an association for lovers of a shit sausage.

    "The Association Amicale des Amateurs d'Andouillette Authentique (AAAAA) 'The Friendly Club of Lovers of Authentic Andouillette' "

    https://www.facebook.com/amicale5A/

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Food

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