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"wang" used as a verb, similar to "chuck" - throw carelessly

wang it into the oven
chuck it into the oven

And they give us a hard time with our pronunciation of "Jaguar"

Philistines!!!

Clefty - you have given me another reason to attend South Beers.

so wait til he's pissed (about 6:01pm) and ask him again :0)

Fixed

I was thinking more fish tank...

If it only takes ONE pint of Grolsh to drown BRM then something is seriously wrong with this world...

I'm not sure that's something to celebrate.

....thank you Object the Grouch. :/

Right...can we get the usual set of bails out of the way now?

Hippy - has some midget based event to attend
Shinscar - is sewing something
Dogsballs - would rather be in full lycra
Nimhbus - is stuck out in the countryside
Sam - is totally out of passes
Object - wait....is showing! Woo hoo!

made this last night. you know it's good cuz it's sanctioned by john pawson!

Not very minimalist though is it. :-P Hmmm....gremolata..thanks Teddy!

fck me, that's some epic cooking chris! one to make whilst on a movie marathon?

did you ever find out where Offside Bar got their cholula sauce from?

I prefer epic cooking whenever possible. I even make my own demi-glace: that's an entire weekend and requires a special order of veal bones from the butcher.

Google got me a source for Cholula. This "Internet" thing just may catch on afterall...

Oh BRM (Brookssaddle Rails Makingnoises), I have the spanner for you. See you around 6:30.

Very inappropriate for Vegans bus since you asked nicely...

This is my Carnitas recipe...good for a rainy day when you just want to laze around for hours and make the house smell like slow cooked meat.
Carnitas
Serves 2

1 1/4 pounds of pork shoulder - 1 solid piece is better but if it does come cut up then try to get it in large chunks
1 Tsp of Cayenne Pepper
1 Tsp smoked paprika
1 Tbsp Salt and Pepper
1 Tbsp oregano - I use fresh but use half the amount if dried
2 Tbsp oil

Turn on the oven on 250F or 120C
Coat the pork shoulder in the dry ingredients and set aside
On a medium-high flame, heat up the 2 Tbsp of oil in a big dutch oven type dish
Once the oil is hot throw in the pork and brown well on all sides
Once the meat it browned, cover with a lid and stick it in the oven for 30-45 minutes
The fat from the pork will render out and help keep the meat tender and not stick to the pan

Take the pork out of the oven and then add the following liquids to the pan

1/2 Can of full on Coca-Cola - Not diet, caffeine free water substitute - you need the sugars
1/2 Can beer
1/2 cup milk
Juice of 3 Oranges & 2 limes (freshly squeezed- about 1/2 pint in total)

Along with

1-2 cloves chopped garlic
1 Bay leaf
4 heaping tsp of Chipotle Pepper paste

The liquid should just cover the meat, but a little more is not going to hurt anything. Give everything a stir and stick it back in the oven for another 2-3 hours - until the meat is super tender

Remove the pork from the liquid and lightly shred it using a couple of forks. Try to keep it in big-ish pieces as it prevents it from drying out too quickly in the next part.

Heat up a sautee pan with about 1-2 Tbsp oil. Once the oil is hot, add in the shredded pork. What you're aiming for is a nice combination of soft pork with some crispness around the edges. Get the balance as you see fit, but the pork will try to dry out quite quickly so not too long.

Serve on flour tortillas with salsas and/or sour cream and/or guacamole. Highly recommend that you get your hands on some Cholula to sprinkle over the top as well.

Wash down with beer that has lime wedges jammed into the bottle.

On a total side note - if you need to know - there's a South African guy that sells proper Mexican chilies and other Tex-Mex ingredients at Borough Market. His habanero sauce is good and deadly.

Jos (or a Jos-a-like) rolling up Southampton Row this morning as I glanced up from the inside of the coffee shop.

Best one is Noodle Foodle in Wimbledon on Merton Road near South Wimbledon tube, the funny thing the place look generic, just a standard little japanese restaurant trying to break in London.

Don't forget Maki Yaki. Man I miss that place...some "999" rolls would hit the spot about now....

Delivery only though... www.mexifresh.co.uk

I do have a wicked Carnitas recipe that I can share...Teenslain can vouch for it....

No way! You must not be an East Ender then.

"Sarf" west - where there is considerably less culinary diversity but oddly enough I can get good Mexican.

Off to the Pho cafe tomorrow for lunch then, assuming I don't get distracted by the okonomiyaki on the way....

Thanks!

oooh...Pho...where? Can't find any Vietnamese food in this city

NB anyone to suggest doing them up tighter can help themselves to a slap in the face and a cold, refreshing glass of shutup juice from the counter by the door on the way out...

Heh heh heh....+ rep

I'll 2nd the motion for threadlock.

you should have bought spaghetti hoops. standard spaghetti is just too slippery on the fingers.

+1 - and no pointy bits to poke out eyes either. Hoops are much safer. Perhaps alphabettispaghetti in a pinch...

It's not fresh spaghetti! n00b!

I've not had any issues with mine - everything has fit together quite snugly. Sounds like perhaps notches on the carrier has worn down, possibly due to the lockring being poorly installed and leaving it all to wiggle around too much.

I think it's fair to say that as a general rule, any noticeable play on any part of a bike that should otherwise not move, is unlikely to be a good thing.

Bermuda, Bahamas, sometimes we see Pajamas

Can you bring your little Brooks spanner again, please?

Yah yah. Will make a note to self accordingly.

Aroogah/Jamaica/Ooh, I wanna take ya:

That is just fucking disturbing...

go on, you know you want to...

I didn't say I didn't want to, I can't. Next week. Fo'. Shizzle.

7.45 ish for me, going to yoga first.

aroogah- don't leave so early this time!

Sorry yoga boy - can't make it tonight. See you at West Beers.

I'll take a copy in exchange for the dual cds of blues goodness already in your possession....