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My Xmas card for this year.

That's a very small dildo or a fuckin' huge frame...

^ Not sure if I love it or hate it...

Fair representation of Brighton however.

Also followed by 'Everything in the Fridge/Freezer Curry' but I'm not going to post a picture of that...

I think I may not have to actually 'cook' anything until the end of January now. The freezer is full of home made goodness.

However, I think once I get back from Chester/Lake District then BACON JAM might have to be made.

(It deserves the capitals, it's bacon jam! FFS!)

Pork Belly, Chorizo and Chickpea.

Tasty floating fat goodness...

Fixed my weeping steam wand, which is nice

Mine does this sometimes, what did you do?

A quick visit to the STD Clinic will usually sort that out for you.

^ Thanks for sharing your sexual preferences on a food thread...

^ Fuckin' top!

Anyway. Cheating tonight.

Ordered pizza from Dominos...

Nigel Slater's one is very good.

*Spaghetti with bacon & breadcrumbs
From 'Appetite' - Nigel Slater

Per person:
White bread - 2 thickish slices, crusts removed
Spaghetti - a thick handful, about 125g or so
Butter - a thick slice
Olive oil
Bacon - 2 good-sized rashers
Parsley - a small bunch, the leaves only, roughly chopped.

Whiz the bread to rough crumbs in a food processor, or grate it by hand (preferable - because of the different sized crmbs you'll get).
Put on a pot of generously salted water for the pasta, and cook the spaghetti for about 8-9 minutes.
Meanwhile, melt the butter in a frying pan with a little olive oil to stop it burning. Cut the bacon into small strips and fry it in the butter until the fat is golden. Scoop the bacon out with a slotted spoon (important!) into a large, warm serving bowl. Add a bit more butter and oil to the butter and bacon fat in the pan and add the breadcrumbs. Stir them occasionally in the sizzling butter until they have turned golden. Keep an eye on them because they can burn very quickly just when you think they will never brown.
Drain the pasta and toss it with the hot crumbs and any of their butter, the bacon and pasley, and a little olive oil to moisten and flavour.*

I like kale, it's a good winter veg but it didn't seem to work this time.

Ho, hum...

Mr. Sworld, you need thicker skin to scratch a living on this forum. People here meat in person - we flock to local pubs - consequently there's no pecking order and we expect people to put a capon their behaviour, or else people will cross the road to avoid you. Act like a cock and you'll raise people's hackles; no point in brooding over it. Don't saddle this lovely place with fowl language, or roast other forumengers, eggscetera...

There's always one, isn't there? I'll get me coat...

This is why I'd don't visit Bike Radar so much nowadays. ;-)

Just can't be bothered any more to argue with people on the internet. I know I'm right and I'm sure my opposer does to. Refer to image below.

http://i282.photobucket.com/albums/kk275/Mr_Sworld/duty_calls.png

Anyway...

http://i282.photobucket.com/albums/kk275/Mr_Sworld/MOMENT_OF_INERTIA_THE_GREAT_SOUP_CAN_RACE_OR_THATS_HOW_I_ROLL_01.gif

That's how I roll...

Believe what you will.

DFP, I'm sure that is true. However I'm not talking about individual breeds, I'm talking about battery chicken vs free range (or even 'organic').

The supermarkets have bowed under public pressure to stock free range eggs so why not the poultry that produces them?

Also when did you last see cockerels for sale?

I've made stock from cheap chicken and I've made stock from decent chicken over the years.

I know which I prefer and I know which lasts longer.

I guess its up to you to figure that out. I'm not playing some sort of 'I'm a more foodie than you are' game here.

Whatever. Cheap chicken is shit chicken.

A £3.50 chuck from Asda as one of their butcher's choice (whatever that means)

Hoisted by your own petard...

But I kind of thought this might be the spirit of the thread. You know, people sharing tips about how to make food last longer, special deals and recipes for quick easy meals.

Maybe you should read the entire thread from the first page?

No I haven't.

Cheap chicken isn't budget chicken. It's just shit chicken.

£3.50 for a bird? Really?

Budget food doesn't mean the most cheapest ingredients.

A £3.50 chuck isn't budget. One roast with everyone fighting for the breast? A £10 chuck lasts a surprisingly long time and the dark meat is far better.

Also the stock from a 'proper bird' will actually become jelly not some evil smelling liquid.

I used to think it was cool to ride with no hands while rolling a cigarette

Skill.

Cool but dangerous...

^ It's Wednesday. Cooking on Sunday is not all week.

And...

If I decided to stay in this industry, I don't think walking into a meeting, say in Japan, with visible tattoos, would be ideal. Well, I don't think it would happen.

Yakusa?

Seven Psychopaths anyone?

Best movie I've seen for a while!

I'd have him.

And in the morning I'd have him again with tomato sass between two fried slice's!

^ Nah. Fail.

Needed quintuplets to work properly.

Shit pin number for posting it on the interwebz!

FFS!

Tonight's food wasn't too good. So no picture.

Avoid this!