Any of Nigel Slater's books. Guy is a low key genius, don't be put off by his slightly shit TV appearances.
Any of Nigel Slater's books. Guy is a low key genius, don't be put off by his slightly shit TV appearances.
I unironically like Nige on the TV. The wife despises him.
Agreed he knows his shit.
Anna Jones is my go-to, despite the slightly wanky titling of her books
I've made a few Nigel Slater things. The geezer is top drawer for that willing to make some effort but if it's a ballache with special equipment forget it school of recipes.
The Indian Cookery Course is good for curries.
As suggested, Nigel Slater and Ottolenghi's books are great.
The Marcus Wareing books I've used are all very good (How to Cook the Perfect..., New Classics and Everyday).
Fuschia Dunlop does amazing books on Chinese food (I only have the Sichuan one). There are obviously some difficult to find ingredients but she is good at giving easily available alternatives.
The thing that amazes me about the Kwokyln Wan one is that for the most part it's all basic bitch ingredients but every beef recipe it's asking for big bits of fillet.
You what, mate? How much do you think I'm spending on this hoisin beef?
The Food Lab by J Kenji Lopez-Alt (despite the title) is a very, very good book.
It is one of the most accessible out there because it actually takes the time to dumb down and walk you through the techniques of the recipes so you’re not left wondering “how do I do this? what does sauté mean? etc.”
He also actually challenges the perceived "right ways" of doing things and tests if they are really the best.
Sabrina Ghayour’s Persiana is superb. Camellia Panjabi’s 50 Great Curries of India is another go-to, without a doubt the best curry book I’ve ever read/owned.
I need to get around to reading that, there are loads of his Serious Eats recipes that are staples for me.Originally Posted by Luca
https://www.amazon.co.uk/Science-Coo.../dp/0393634922
I've been reading this and it's pretty good, probably up your street.
I’ve got it but haven’t dug into it, but on your advice I think it might be next on the list!
Texas red and a friend of of the old lad gave me a load of venisonSome frankfurters and doritos and I’m sorted for tomorrow night.
Oh deer.
I had a chicken big mac today and the sauce doesn't complement the chicken aswell as it does beef.
Doritos?
The white man knows no boundary he will not cross.
Sorry, my flights to ‘insert small authentic Mexican village’ were cancelled last minute.
Just murder a drug dealer and kidnap a tourist on the way to buying them. Authenticity sorted.
Better yet, they’re fake Tesco doritos. I’ll pretend I’m a marginalised minority while I eat them at least.
Own brand tortilla chips are surely the [ponce] preferred option?
Tortilla chips are only worth eating as a vessel for heaps of other toppings anyway so the chip itself is largely irrelevant.
My bad, I thought that the Doritos were an ingredient in the dish (like they do Frito pies over here), not just used as plain chips. Carry on.
I’m not putting hot dogs in it either.
Good.
It looks delicious.
If you have access to anchos and guajillo, you should look into making mole de olla. So good.
I’ll look it up, I’ve a load of them here and was wanting to make something different.
I bought a couple of Diana Kennedy's Mexican books recently. Looking forward to getting stuck into them.
Jokes aside, I am a big fan of chile-laden stew. Pics of final product, Giggles?
I froze it when I seen how much stuff I had, so sticking with the hot dogs tonight. Doubt it will be long til it’s dinner though.
Was in some random olde worlde sweet shop which seemed to sell all sorts of 'imported' stuff [like twinkies etc] and picked up some Takis Fuegos which looked intriguing and are really rather good.
What man?
I presume a very thin one.
I'm a twit
Sorry, forgot not everyone will have been religiously following my recent posts.
Martin Berasategui. Went to his 3 Michelin star restaurant in San Sebastian.
I'd be off for a Big Mac after that. What's the fucking point?
The replicating bacteria on a spoon course (Picture 4) is a particular lowlight.
I'm sure some, possibly all, of that tastes nice but neither the super minimalist thing or the really faffy looking ones do anything to make me think "Oh man I want to eat that."
And how much does one pay for these morsels just because the Michelin Guide have said it's good?
I'd love to try that cause I do think it'd be class but I also reckon I'd still be hungry afterwards.
We were absolutely stuffed, she couldn't eat the chocolates.
I bet you ate the chocolates you fat fuck.
I ate mine. I couldn't manage hers.
They were delicious.
I'm sure it was all good. I've heard that San Sebastian is good for food. I wouldn't mind giving it a try even if I would rather have some carnitas from a crappy food stall.
Yeah, that's me. Hitting In-N-Out Burgers and Quesadilla trucks instead of sitting in somewhere fancy.
I mean we did most of our eating in the Pintxo bars. I don't exclusively eat in fancy restaurants.
Shindig you been on holiday lad?
Nah, I just really like airports.
315 by the looks of it.
Stone cold missed opportunity.
Just read that opening line on the menu.
Won't even comment on the price.
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