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  • I thought buffalo wings were much bigger than your average wing, sauce sounds good, wings need a kick to them!

  • I reckon I will go down the deep frying route when I make them wings.

  • Does anyone know of a sausage that's suitable for Gumbo that's easily available in UK supermarkets? The last (and only) time I made it I use chorizo which was a bit too much. Would one of those smoked polish sausages do?

  • My housemate and I will be entering the world of homemade jerky sometime this week. Not the real deal just yet as other none meat fiend housemates probably won't appreciate the raw meat hanging in the living room.

    We'll be going for a 4 hour low oven temp cook in the oven method, does anyone have any experience/tips/spice combos for DIY jerky?

  • I recently tried [ame=http://en.wikipedia.org/wiki/Sujuk]sucuk­[/ame] for the first time* and really enjoyed it, you could give that a go.

    *I mean generally, not in a gumbo

  • to be fair, proper blitong would seldom use beef. springbok, kudu, ostrich and fish (referred to as bokkoms in that case) should be used. i understand there are issues with importing said meats into the country legally so i guess beef it's gotta be.

    ever had snoek?

  • I'm hoping we move on to a none oven recipe after some successful 'cheater' method batches. That box looks pretty good, a little more house friendly than a rack and a desk fan.

    We has some Bakkwa from Malaysia last night, it was awesome.
    [ame]http://en.wikipedia.org/wiki/Bakkwa[/ame­]

  • kudu makes lovely biltong.

    never had snoek, knowingly- but could well have, since I used to live at my SA mates house.

  • Does anyone know of a sausage that's suitable for Gumbo that's easily available in UK supermarkets? The last (and only) time I made it I use chorizo which was a bit too much. Would one of those smoked polish sausages do?

    Andouille sausage is good for gumbo. I guess kabanos could work but you'd need a large type

  • andouille is made of guts, arses and hate.

    not that far removed from any other snossage i spose... carry on!

  • Yeah it's cheap so perfect for gumbo (not exactly a gourmet meal), at least thats how I was brought up !

  • is andouille the same as andouillette?

    they're a big deal in the bit of france where my dad lives and he fucking loves em. I was less enthused by them when I last visited him out there mainly for this reason...

    As with all tripe sausages, andouillettes are an acquired taste. Their strong smell can be reminiscent of feces and may offend people unaccustomed to the dish.

    [ame]http://en.wikipedia.org/wiki/Andouillett­e[/ame]

  • thats how I was brought up !

    Surely you grew up here:

    Not here:

  • I've never even been to the south!

    I grew up in the city in Auckland NZ and California.

    Anyway, the food my ma cooked was more to do with how poor we were :-)

  • had a bit of pudding win last night. i don't usually do puddings but after a very respectable sausage, mash and roast veg tea i was hankering for something sweet to go with my post nosh-up cup of tea. a bit of cupboard and fridge raiding resulted in improvised "sticky caramelised poached pears".

    peeled, cored and halved two pears and put them cut side down in a frying pan with a bit of melted butter till they're just starting to colour, added about a cm of white wine, a drop of vanilla essence, a cinnamon stick, a little more caster sugar, turned the heat down and put the lid on. poached for about 15 minutes, basting occasionally till they were soft and the cooking liquid was reduced by about 2/3. then took off the lid, added a bit more caster sugar a knob of butter, a grate of nutmeg and a squeeze of lemon and turned the heat up so the remaining juice reduced into a syrup, which i spooned over the pears till it was just starting to catch and colour. would have served with ice cream or cream had i had any, but greek yogurt was actually rather lovely creamy but tangy/sour way. worked really well with warm, sweet, sticky pears.

    added bonus was that the flat smelled of amazing for the rest of the evening. i'm feeling inspired to try out some more puds now i think. been meaning to do some experimenting with pasrty for ages. this could well be the week for it.

    fksng love poached pears. That would have been lovely with a sabayon with a nut liqueur or even some dark Rum - give it a bit of heat at the end

    did you know you can poach them in Guiness (with some dark sugar)... taste amazing if you do the same again and reduce the sauce to a coating sauce.

    i did a similar pear thing two days ago but in place of nutmeg and cinnamon i dropped in saffron and Aniseed bark and served it with confit duck - heavy dish but damn tasty

  • I've never even been to the south!

    I grew up in the city in Auckland NZ and California.

    Anyway, the food my ma cooked was more to do with how poor we were :-)

    In my country, poor kids don't wear Air Jordan.

  • ha nice

  • In my country, poor kids don't wear Air Jordan.

    You gotta hustle man... I don't mean I was a street kid...

  • So you were no Biggie, you were more like KW.

  • Toad-in-the-hole last night. Leftovers for lunch today

  • Thats fucking gross and I want it.

  • Toad in the hole is pure win.. Needs onions gravy.. And baked beans.

  • MOAR SAUCE!

    olcc

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Food

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