Be Excellent To Each Other

Great looking food Mr Hobbs, I'd like to see that recipe as well if possible!
Where do our non-London foody types do their food shopping? I don't think I've ever seen samphire
also, does anyone here belong to a wine club? I'm thinking of joining one and would like reccomendations.

Waitrose sells samphire. I have a sneaking suspicion Glesga doesn't have a Waitrose

Asda in Cwmbran sells samphire, so it can't be that hard to come by!

Awww. That's grass, buddy.

I'm sure I saw a sign in the butcher in blackheath once. If not, drings must be good for them. Drings is good for anything.

Thanks for the nice comments!

I got the samphire from the food market in Bury, where I got the seabass from. I have seen it in Asda though, its in with the veg like broccoli and stuff. It would make sense to put it near the fish counter though!

I've attached the pork cheeks recipe for you all. It is a restaurant recipe though so you'll need to adapt the amounts! I got my cheeks from Morrisons. They started a "forgotten cuts" area in the meat fridges with cheeks, trotters and hearts. The local Morrisons is only small and they have them, so most of them should.

he also emailed me a melt in the mouth ham hock recipe too but its in text form not a file form so I've cut n pasted it here.

Hi mate hope your well
Best thing you need to to buy ham hocks hat have already been brined, this is essential as like bacon you need the salted flavour
Soak the hocks in cold water for 8 hours
Remove the hocks and place into a deep pan, cover with fresh cold water

Recipe Based on 2 hocks
1 tsp black peppercorns
2 bay leaves
1 whole carrot – peeled & cut into large pieces
1 onion - peeled & cut into large pieces
3 sticks celery - cut into large pieces
1 bulb of garlic – cut in half
1 leek – washed – cut into large pieces
5 sprigs thyme
300 ml dry white wine

Put all ingredients together and cover with tin foil, slowly braised for approx 5 hours at 140 degrees

Or brine your own! Home curing is fun.

Not sure he has time to brine his own mate. Between the two restaurants, tv appearances and two young kids he's a busy guy!

Pssht. Doesn't take much time, just takes a big fridge

Is he a brummie? Please tell me its him.

You thinking of glyn Purnell? Its not him, but he is good mates with him.

Awww, you nearly made me squee. Purnell's is top of my preferred list for restaurants, but getting a gang up there is fraught with issues.

I'd go like a shot. Purnell is a legend.

Sometimes I feel like you're the only man who truly understands me.

Let's kiss.

/wanks

I'd be there if I was in the area, he is a class act.

I'm thinking late october.

Hey, no-one tried my BBQ sauce over the weekend

New thread regarding good restaurants incoming!

Pbbbbssst.

My latest efforts:


Philly cheese steak sub with oven-roasted peppers and home-made BBQ bourbon sauce. by PenLlawen, on Flickr


Eggs scrambled with cream cheese and spring onions, and smoked salmon on a toasted English muffin. by PenLlawen, on Flickr


Chicken and chorizo and mushroom pie, with Michigan state decoration. by PenLlawen, on Flickr


Bananas fried in vanilla and rum syrup with plain yogurt. by PenLlawen, on Flickr

MrsA is very happy.

MrsA is now in possession of a 'Chicken Brick'.

No, me neither.

a terracotta pot for cooking whole chicken and other stuff in the oven isnt it? I've looked one before but am not sure if it would be worth getting for me.

That all looks delicious, Doc....

I might try the scrambled egg thing tonight. Minus the muffin. And I have no salmon so I'll probably replace that with ham! I need to think of new ways to make eggs, fish, chicken, steak and zero fat yoghurt more exciting and tasty.

smoked haddock omelettes are nice mate.

Also egg foo yung with bean sprouts is a nice low fat low cal option too.

Uh - cook steak, eat steak. Remind me of the problem here?

Also, all those sandwiches you may have liked previously? Have them now, just replace the bread with steak.

Steak and chips off the menu? Replace the chips with another steak.

I'll have a piece of steak, sandwiched between two slightly smaller steaks, with a side of steak and some pureed steak dipping sauce.

*Unwraps Tube steak*

Tuck the fuck in.

Ooh, could you dehydrate some for me so I can have it as snack during the day, too?

A valid point, Craster. It's not that it isn't tasty, it's just a bit samey when that's all you eat. And, apparently, too much steak is a bad thing.

Yes, omelettes gives a lot of options, don't they. You can chuck anything in an omelette.

It sounds like you don't put enough chilli sauce on everything, flis.

Anyone who tells you that is a despicable liar.

Chilli, garlic, ginger and Szechuan peppercorns go with everything.

Bit like you, so I've heard. Mostly from peoples mums, come to think of it....

You heard right, toots.

Washed down with a steakshake.

As I'm lazy tonight, I'm doing this, taken from Rachael Allen's cookbook:

Take a lemon, and squeeze the juice from it. Add half a tablespoon of honey to it. Mix it up some.

Then take four chicken thighs and stick them in a dish thingy. Pour the lemon and honey mix over the chicken thighs, and lob the remainder of the lemon into it. I tend to quarter it.

Chuck in a few sprigs of thyme and season the chicken with salt and pepper.

Slam it into an oven at 180 degrees celcius for 40 minutes or so.

I'm going to serve it with rice and potatoes, as that's what we have in, with some salad, too.

Not quite up to BeeX cooking standards, but it's fast and dirty.

Rachel Allen is so incredibly punchable.

Proper lulz; Masterchef Synesthesia



(Stick with it. It keeps getting better.)

I have it on good authority that there is a whale in the Thames.

Isnt she just? I fear that if I started, I'd keep going even as her bone fragments ripped my knuckles to shreds.

I made something with a long name last night! Something that started with 'tart'. It had bacon, onion and garlic between layered sliced potatoes, cheese and cream.

Kind of hard for that not to taste ace, really.

Turns out I don't really like scrambled egg Maybe I shouldn't bother adding milk to it, I think that's the problem. I like egg in practically every other form so the milk is the only explanation. Bleugh...milk.

Yesterday was a protein and veg day, so I had chicken stir fry and made my own chilli sauce stuff. It was very, very tasty. I also had roast chicken and veg on Sunday, that was good too! Can't have potatoes, though. That's a bit shit. Going to the trouble of making roasties and I can't even have any! I have missed vegetables.

There's not really any excuse for adding milk to scrambled egg. If you like it a bit looser and wetter ( ) then add a bit of cream at the end. But not milk.

I make mine with 1 tbsp of milk per egg. So 6tbsp then.

That's just habit though, right?

Dairy and seasoning at the end for scrambled eggs, not the beginning. And cream is best, although low-fat cream cheese is a reasonable alternative.

Also, http://objection-salad.com/post/8344919 ... ked-salmon