Cooking tips and wonderful flavour combinations

[Mr. Tea]

Piss-flavoured duck and clotted spunk. This thread keeps getting better and better!

 

[viktorvaughn]

The phrase "piss easy" made me feel a bit queasy, I have to say.

Oof, unintentional pun there... The loo is dark and cool, although as it's now getting hot may have to put in fridge!

 

[Mr. Tea]

Oof, unintentional pun there... The loo is dark and cool, although as it's now getting hot may have to put in fridge!

Keeping your piss in the fridge? Are you going a bit Howard Hughes?

 

[baboon2004]

Any recommendations on good London (affordable) restaurant blogs? The ones I've found by Googling seem to be written by massive, massive twats.

 

[viktorvaughn]

Any recommendations on good London (affordable) restaurant blogs? The ones I've found by Googling seem to be written by massive, massive twats.

Bellaphon is good - pretty all encompassing tastes and to be trusted.

These two sound annoying.

 

[blacktulip]

Got a cheap-as-chips ice cream maker off the Finnish equivalent of eBay.

So, tonight: cardamom-saffron-almond-kewra-flavoured homemade ice cream. The process involved blending in a Vitamix then straining through cheesecloth. The texture is insane. The taste...

Call it a religion.

 

[gnome]

bizarre cooking vids by an apparent japanese bachelor, this one interspersed with clips from the "Rocky" movies

i've only begun to explore his channel

 

[muser]

bizarre cooking vids by an apparent japanese bachelor, this one interspersed with clips from the "Rocky" movies

i've only begun to explore his channel

that is brilliant

 

[mistersloane]

bizarre cooking vids by an apparent japanese bachelor, this one interspersed with clips from the "Rocky" movies

i've only begun to explore his channel

Thats really brilliant. I looked at some of his other stuff which wasn't quite so...conceptual...but he's definitely got a thing goin on. Wish I understood Japanese, some of the food looks yum.

 

[baboon2004]

Fuchsia Dunlop's got a new book out - sounds good, covering the whole of Chinese cuisine now.

 

[4linehaiku]

Talking of Fuchsia Dunlop, I finally got round to getting her Szechuan book the other day and now I need to get all the ingredients. Anywhere recommended Chinese supermarkets round Turnpike Lane way? I always used to go to the one in Camberwell Green, but that's a bit of trek now I've moved.

 

[baboon2004]

My research on precisely the same question:

http://tznasir.blogspot.co.uk/2011/02/kaya-spread-oriental-supermarkets-in.html Chung Hwa Hung, Westbury Ave

and also likely to have lots of ingredients:

http://www.mumhouse.com/ Burmese, 78 Mannock Road

Haven't been to either yet though...

 

[mistersloane]

Fuchsia Dunlop answering questions today on the Guardian

http://www.guardian.co.uk/lifeandst...chinese-food?commentpage=last#end-of-comments

I asked her to marry me.

 

[Mr. Tea]

I know this is shallow of me but I can't take someone called 'Fuscia Dunlop' seriously. She sounds like a garish tyre.

 

[baboon2004]

She sort of transcends that because her name is so improbable. Will have to think of a question to ask.

Has anyone got a good recipe for Sicilian caponata? I tried it last night, but it was a bit too bland - maybe the quality of British vegetables just doesn't cut it, and the tomatoes need roasting to bring out any flavour....

 

[Slothrop]

Dunno about actual caponata, but this caponata salsa is tops:
http://smittenkitchen.com/2008/08/grilled-eggplant-with-caponata-salsa/

Also: wow, sounds like a semi-veggie book from Fuschia D. *gets excited*

Also: last night I did a sweet / spicy butternut squash tagine with shallots, almonds and sultanas. Fuck tha haterz.

 

[Mr. Tea]

Also: last night I did a sweet / spicy butternut squash tagine with shallots, almonds and sultanas.

And you were doing so well.

 

[baboon2004]

Tea, you're in conflict with the whole of Sicily on this one!

Slothrop, the tagine sounds ace. As to the caponata, the salsa is approximately what I made last night (aside from the aubergines obv)...I'm gonna do a rerun with roasted tomatoes and better fried aubergines and see if I can get it tasting good. On the other hand, I have some leftovers, and perhaps it's one of those dishes that needs to sit overnight to develop. That's likely actually, since in Sicily it's often served as a cold antipasto, so I understand.

 

[Slothrop]

And you were doing so well.

Deal with it.

 

[viktorvaughn]

I have the new FD book and it's ace. It's got a few familiar things from earlier books with lots of new stuff, mainly simple veg based dishes and some meats too. Very nicely laid out also, simple clean feel to it. More of a 'normal' feel to it than the Sichuan one, which you have to invest a bit more time and effort in.