This is just a shitter version of the joke featuring George Osborne.
I used to occasionally get a chips in naan bread in Nottingham. Cheap, filling, and meat free.
We have edible snails because the Romans imported them but no-one here eats snails. Still. Italian food, right? Bestintheworld right?
Tory councillors are revolting?
Got it!
Taking my son and his best friend to Legoland for his birthday. It'll be a day of queuing, but I know they'll have a great time.
Nah, they go in any order and then you just kind of... rootle around in there.
I keep my keys in my prison pocket. Along with my phone. And my wallet. And my EDC pocket knife. And a Leatherman. And a Moleskin and a couple of pens. And a tactical flashlight. And a small first aid kit.
I do walk a bit funny though.
“Prawn toast, chicken fried rice, and some edible panties please!”
Lest we forget.
Sit on a park bench and share your sausage roll with the dirty pigeons (they love a bit of it).
Although it’s not really possible to eat pizza without rawdoggin it.
Unless you use a fork and knife like a heathen
I have my butler cut up my pizza for me with a pizza knife and a pizza fork. And then have my nanny feed it to me.
In the UK VAT (20% tax) is charged for food that's eaten in. The model is based more on sit-down restaurants than somewhere like Greggs, but if they have a counter and a couple of stools then they have to charge VAT if you eat on the premises.
It’s a fair amount of work but you can do most of it a day or more in advance so it can be a relaxed cook on the actual day.
Were you a teacher or a pupil?
Comin' over 'ere, takin' our sausages! Give 'em back! Return our sausages!
A lot of the effort is in the preparation. I got some great quality pork belly and a thin loin piece from a really good, local, farm shop. I took off the ribs, trimmed it, and rolled it myself. The rolling and tying took a couple of goes before I was happy with it, but it was worth it. Then it was mostly just time and judiciously applied heat!
Edit to add: a couple more thoughts! I butterflied the belly so it opened like a book. Then, using mustard as a binder I seasoned the meat and the underside of the skin with salt, pepper and garlic and just a hint of smoked paprika. Then I salted the skin and roughly rolled it and let it airdry in the fridge for about 36 hours. I also made some stuffing with crushed pinenuts, parsley, onion, apple, and chorizo which I cooled and then I layered on the stuffing and did the proper roll and tie about an hour before it went on the spit.
It's the Kamado Joe rotisserie on a Big Joe III. Given that it's for a Kamado grill - and therefore variable height settings aren't possible because you want to cook with the lid closed - it's about as good as it can be. No complaints at all. Other than the price, because it's not cheap.
I think it will fit a few other brands, but you would probably want to check in with someone who has both because the fit does matter when you're trying to get enough of a seal to be able to properly control airflow.
I did (not authentic 'cos I don't like fennel seeds) porcetta at the weekend for my lot and my wife's brother's family. A couple of notes: 1. that skin/crackling was an absolute flavour bomb, 2. the leftovers were disappointingly scant.
I got a fish supper from the chippy - and punched it repeatedly - it has not yet gone hunting for me. My disappointment is immeasurable and my day is ruined. As is my fish supper.
To crush your enemies, see them driven before you, and to hear the lamentations of their women.
We've added the RuneQuest Starter Set to our 2024 Warehouse Sale: save 33%!
The RuneQuest Starter Set contains everything you need to play RuneQuest, the world’s best roleplaying game of gods, cults, magic, family, and fantasy!
We've added the RuneQuest Starter Set to our 2024 Warehouse Sale: save 33%!
The RuneQuest Starter Set contains everything you need to play RuneQuest, the world’s best roleplaying game of gods, cults, magic, family, and fantasy!
Score! Found some guancale so naturally I made carbonara. Hands down one of my favourite pasta dishes.
The recipe is pretty simple (for which, read there’s nowhere to hide).
Serves 4 people.
Cooking time: about half an hour.
Ingredients:
-
some guancale. I like it sliced thin so you get slivers of flavour, but some like it cubed. How much? I used about 100g.
-
500g of pasta. Spaghetti works well here, but bucatini is better.
-
Egg. I like to do 1 egg yolk per person plus one whole egg per two people. So, for four, four yolks and two whole eggs.
-
Black pepper. Freshly ground. More than you think.
Now some people will tell you that’s all you need (and all you’re allowed for an ‘authentic’ carbonara) but I also salt the pasta water and use some of it in the final saucing.
-
Boil a lot of salted water. Add the pasta. Cook it.
-
Meanwhile, in a heavy based pan, fry the sliced guancale (or pancetta, or if all else fails some unsmoked streaky bacon). You need something like a cast iron or enamelled Le Creuset because we need heat retention later.
-
Also meanwhile separate the eggs, loosely whisk and then start grinding black pepper and grating cheese. Grind slightly more black pepper than seems sensible and add it to the eggs. For the cheese I like to use a 50/50 mix of parmesan and pecorino. I don’t know amounts but if your pasta takes about 8 minutes then grate, stir pasta, grate, stir guancale, grate, repeat, until there’s about one minute left on your timer.
-
With one minute to go scoop up a cup of the pasta water. Then make sure your eggy cheesy peppery mixture is nicely combined.
-
When the pasta is done, turn of the heat on the guancale. Drain the pasta and then add to the guancale, tossing it until all the pasta is coated in the oil.
-
Add half the reserved pasta water to your cheeggy mixture and stir well to temper the it. Then pour into the pan with the guancale and pasta. Stir it! You want the egg to gently cook in the heat of the pan, but not scramble! So stir it, keep it moving until it’s barely saucy. Then add the rest of the reserved pasta water again and stir again until it hits a creamy but not wet consistency.
-
Serve with some more freshly ground black pepper.
No photos because you want to eat this while it’s still hot! Maybe next time.
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
The discovery was made during a series of dives by underwater robots this summer.
... I mean, the boat's at the bottom of the sea, bit late to be worrying about health and safety now!
Chicken thighs marinaded overnight in:
- ¼ cup lemon juice
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1 cup plain yogurt
- 8 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ginger powder
- ½ teaspoon allspice
- ¼ teaspoon ground coriander
- ¼ teaspoon nutmeg powder
- Salt and pepper to taste
Cooked on a joetisserie on a Kamado Big Joe 3, then taken off the skewer, given a minute or so over direct flame to give a little colour all over and chopped.
Served with:
Spicy pickled red cabbage Tabbouleh Zhoug Labneh
And a sort of Greekish salad.
Bonus picture, some bay leaves harvested from my bay tree, washed and drying for later.
Norwegian Princess Martha Louise is set to wed Durek Verrett in a three-day ceremony among the fjords.
I dry brined the wings overnight with a simple barbecue rub (salt, pepper, paprika, ground cumin, ground coriander seed, onion powder, garlic powder, mustard powder).
I brought the Kamado up to 180'C/350'F.
I put the wings on over a deflector for about half an hour then moved them over direct heat, turning frequently, for another ten to fifteen minutes.
Then I served them for saucing to individual taste (I like Buffalo, wife likes BBQ, daughter likes plain).
<p>Award-winning food writer Felicity Cloake has written five cookbooks, two food travelogues and is the author of the Guardian's <a href="https://www.theguardian.com/food/series/how-to-cook-the-perfect----">How to Cook the Perfect ...</a> recipe series</p>
I have a bunch of go-to online sources for recipes that I use, from NYT cooking (subscription required but worth it) to Serious Eats (Kenji FTW!) to BBC Good Food.
But my all time favourite online writer is Felicity Cloake who does an utterly brilliant series in The Guardian.
The premise is simple: for any given dish, she takes a bunch of recipes from various chefs and food writers, tries them all, and discusses what works and what doesn't, then publishes her best version of all of the above.
Whether it's pierogi, nettle soup, cheese empanadas, or pasta ai funghi her articles are great because you can see why she's made the decisions she has for her final recipe. You can pick and chose from the various recipes she tried.
Strongly, strongly recommended.
Dry brined then cooked low and slow (just around 100'c) for about two and a half hours (in a braising liquid made of mostly beer). Then finished over direct heat on the grill.
Then I got over excited and didn't take any more pictures.
They were ok - bought from Sainsbury's on a whim for about £5. Not that great in terms of meat/bone ratio, but good flavour.
I would gladly pay good money for re-released AC games without any of the modern day Abstergo stuff. Am I the only one? I mean, at the time it was interesting, but the modern day missions now just detract from immersion and are usually crap.
Just me or anyone else?
[Just started replaying Revelations!]
YouTube Video
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"The ancient sages said, "Do not despise the snake for having no horns, for who is to say it will not become a dragon?" So may one just man become an army."
One of my all time favourite shows from my childhood. Any one else love the rebels of the Water Margin of Liang Shan Po?
All of Chaosium's Runequest: Roleplaying in Glorantha is currently available in PDF from Humble Bundle for £14.21.
That's everything. Which is insane value for money. You'd be mad not to. Get it here!
[Original post on the excellent (but undernourished) /c/runequest_glorantha!]
All of Chaosium's Runequest: Roleplaying in Glorantha is currently available in PDF from Humble Bundle for £14.21.
That's everything. Which is insane value for money. You'd be mad not to.
https://www.humblebundle.com/books/runequest-chaosium-inc-books
The voice recognition system seems not to have recognised what customers were really ordering.
Look, you get born, you keep your head down, and then you die. If you're lucky.
#fedi22