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Hi all Having a clear out and i've about 150 back Eyes, from the last 5 or 6 years, are these of interest to anyone? (London). Free obvs, otherwise I'll recycle. Thanks

Fathers and Crows by William Vollmann, book 2 of his American history series, pretty great, meaty.

Is crazy d still a main guy in the scene?

Two unclassifiable species found off Australian coast http://www.theguardian.com/environment/2014/sep/04/two-unclassifiable-species-found-off-australian-coast

Well yes quite :p 1.5 million words.

How about Proust? Is it worth gearing up for Remembrance of things past...i'm quite attracted to its epic length.

A nice salad is a cauliflower, blanched in boiling water for 10 mins so half cooked, a tin or two of chickpeas, chopped preserved lemons with a tahini dressing with pom molasses and some sherry vinegar, olive oil. Tasty.

This is a nice, sweetish stout. (Siren Brewery)

Their Red Ale is very nice, but I found the honey beer a bit rank, that might be all honey beers though?

silly reactions on facebook http://www.lamebook.com/39980/

This may be topical http://pantograph-punch.com/eat-it-up-and-lay-wit-it-hip-hop-cunnilingus-and-morality-in-entertainment/

i swear he looks a bit like eddie izzard here

God imagine that descending on you...proper umbrella of death style horror film material

Some record labels miss 13 out of their sequences too i seem to recall

Here's my submission - Lamb soup/stew with preserved lemons I sometimes make this and it does 10 portions! Freezes well and it's so chunky I just have a bowl for lunch without any bread. It's also a great mix of meat, veg, and carbs. 1 scrag (whole neck) cut into pieces (Turkish butchers good...

Good shout - cheap/easy peasant food thread. I love this kind of cooking.

Definitely the visually stunning Ivan's Childhood and the Andre Rublov for Tarkovsky for me over the later ones, those two are both knock outs. Top ten, man it's so hard! Rear Window for sure Atanarjuat the Fast Runner - stunning elemental film Drowning by Numbers (Peter Greenaway) Passion of...

Last night I stuffed a squash with some lentils and bulgar cooked with some stock, sage, chilli, dried porchini, onions and garlic and then topped with cheese and breadcrumbs - had a proper 70s vegetarian vibe! Like you say, the lentils just suck up the flavour, lovely.

Deffo. It's never quite the same is it, sometimes a good approximation. I do think it's the animal fat perhaps - i fried some turnips in duck fat once and they were delicious, the meat flavour and that umami kick you mention was definitely there..

I think Chinese food does have some good routes into the savoury umami vibe meat provides through mushrooms and pickled veg, fermented bean paste, vinegar etc.