Food
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- Continuity13
On a savagely hot and swampy evening like this, there's only one way to do dinner.
Gazpacho. Chilled tortilla de papas. Jamón de Serrano. Olives (chupadedos/llepadits). Manchego. Bread. Chilled red Catalunya wine.
- looks fantasticAQUTE
- Was the tortilla a bit liquidy in the centre? Looks ace.
Why have I never made gazpacho?!Nairn - Liquidy? Oh yes. Fuck yes.Continuity
- And yes. Make gazpacho. By the litre.Continuity
- I nearly shared with you a Spanish channel I saw on FB last week, but it wasn't much good. What was fantastic though, were the comments from...Nairn
- ...Americans absolutely shitting on his perfect-looking tortilla (much like yours, akshually) with gloopy insides. The level of disgust was *chef's kissNairn
- "Americans absolutely shitting on his perfect-looking tortilla with gloopy insides."
flol why am I not surprised? Americans will American.Continuity - Absolutely lovely work as always, C <3
Got me starving now.PonyBoy - <3Continuity
- Wait, hold on - The Most Important Question: ¿Con o sin cebolla?Nairn
- ¡Con! Nunca sin cebolla.Continuity
- *phew!
Both as a reaction to this, and the heat.Nairn - The more I look at that tortilla, the more I want to use it as a pillow.
There's a business idea!palimpsest - would have gone with manzanilla olives and a chilled montilla-moriles but otherwise i approve this messagehans_glib
- i had a bacon sarnie and a cupparobthelad
- Yes!canoe
- Nairn5
Cooked some, if I don't mind saying myself, fucking delicious chicken thighs in turmeric and garlic sauce. Fried them skin side down, removed then deglazed with white wine, then added that to a deep chicken stock before putting back into pan and finishing off in the under a grill.
Really damn good.
Except: I put the copper lined pan with all the chicken in on the hob, dished put my daughter's portion and when I went to do mine - fucking idiot here - grabbed the pan handle which was hotter than the sun, to portion out mine and Jesus fucking Christ, that was forty minutes ago and my hand is still hugely in pain.
I've had it under a tap, in a bowl of cold water and now clenching my daughter's cold blocks from when she a teething and it's still stinging like a cunt.
So much pain.
Such an idiot.
Slightly takes away from just how good I got the chicken this evening.
- Ouch.
OUCH.
I've done that twice in my life.
If you've got any zinc oxide ointment, use it. Liberally.Continuity - This is my second time. I did pretty much the same a couple of years back, b in my old house. Idiot. Will look into that zinc ointment for future... (!)Nairn
- I had a Steak Bake and a Cappuccinorobthelad
- Ouch.
- Continuity3
Because sometimes, all you really want is egg and Spam fried rice.
With an egg.
For egginess.
- The kind of meal I cannot eat a regular portion ofspl33nidoru
- I had a Bacon and Sausage Sarnie. And a can of Tango.robthelad
- Nairn5
I've been really going to town with cooking chicken thighs skin side down from cold in a heavy pan for the last few weeks, as per below (skip to 5 minutes).
It's such a good method. Also, deboning and prepping thighs twice a week results in bones and trimmings that I hoy into a bag and keep in the freezer until there's enough to make a stock with. Poifick.
- Now I want chicken for dinner. Thanks for that.Continuity
- yep, that's what skin is for, it has all the fat you need. delish.hans_glib
- OBBTKN
- Chicken is good in the air fryer too.robthelad
- @hans, yeah - for me it's the starting from cold and then weighing down that's new to me. I bought my first chicken breast earlier this year for about a decadeNairn
- ..to make quick and simple chicken quesadilla things for the kid. I just can't be bothered with it any more, it's just.. protein. No texture, fat or flavourNairn
- ..to make quick and simple chicken quesadilla things for the kid. I just can't be bothered with it any more, it's just.. protein. No texture, fat or flavourNairn
- never tried from cold, interesting. really lik thighs but my partner is vege so i'm just cooking for myself so the de-boning is never reaches the scale to makekingsteven
- it worthwhilekingsteven
- Hey Nairn, is chicken breast just protein with no texture, fat, or flavour? you weren't especially clear on that.Continuity
- If you cook naked you could splatter hot oil on your penis.canoe
- @continuity:
Did I stutter, motherfucker?!
Wait, yes, I did.Nairn - @ks - as he goes on about in his video, we have the same problem here in the UK: you can't really get well-trimmed skin-on boneless thighs ...Nairn
- .. from supermarkets.
I've been finding the deboning process somewhat meditative. I think I could work in a meat preparation factory. ...Nairn - ... Calm for years, then snap and go on to murder half of a small, rural village as demented retribution for all those chickens.Nairn
- flol @ NairnContinuity
- oh, shit - i realise now i didn't post the cook from cold video. Idiot! Anyway, same thing.Nairn
- I do this too :)monospaced
- I do this as well, from cold. Usually I buy it already deboned from the butcher.dmay
- We have a fantastic butcher eight minutes walk from my house. Trouble is, it shuts at 5pm, so I can never fucking get there in time on weekdays.Nairn
- Scraping on a bone with the blade of a filet knife makes me close my eyes and pull my head between my shoulders. Use the BACK of the knife for that.coldarchon
- https://media1.tenor…pango
- neverscared0
Michelin-starred restaurant owner in South Korea faces jail over ant dessert
Prosecutors seek a one-year sentence and heavy fine after chef garnished dish with insects not approved for consumption- Apparently they taste like lemon and they use these as a lemon replacement in high end restaurants in Norway_niko
- Nairn6
Made Spanish Omelette with chorizo tonight. My partner doesn't like 'undercooked' eggs, so it's a tightrope walk, but I think I hit it - so squidgy, so soft.
Here's how much oil was reclaimed (left is onion-cooked olive oil, right is potato oil which is 25% sunflower oil, because I'm cheap)
Here's the main event (ever so slightly overcooked on one side, but all good)
And here's a side profile of a slice - i *just* managed to get it cooked-through and not runny, but still really squidgy, so partner-compatible.
Three pans, three bowls, an hour and a half of effort. Abuelas would be shaking their head at me, but damn, I think this is the best one I've ever made,
For such a simple dish, it's a real fucker to get right.
- A fucker to get right, but the stuff dreams are made of when you do.
That thing's gorgeous.Continuity - I need a smaller, deeper pan for these.Nairn
- My main learning here was mixing all the cooked ingredients into the egg and then letting it sit for 20 minutes before cooking.Nairn
- Thanks, C! xNairn
- Letting the onions and potatoes sit in the eggs is the way to go.
Incidentally, I made the last one I posted here in stainless steel. It's absolutely possible.Continuity - Looks right to me, a bit overcooked, but if your wife does'nt like undercooked eggs...OBBTKN
- We do tortilla de patatas weekly for dinner, on thu or fri, so, I can tell you that you nailed it ;)OBBTKN
- Looks perfect. The never last more than one sitting in our house :)mort_
- @ob - do you use pure olive oil? I noticed last time I was in Spain that it's not much cheaper over there than it is here in the UKNairn
- No, we use sunflower oil—or sometimes we fry the potatoes in sunflower oil and then finish the tortilla with olive oil.OBBTKN
- Parece bien!Chimp
- I thought your side profile was an undercooked rasher of bacon lolAkagiyama
- I've made my stance before on overcooked eggs. Needs overcooked eggs? Send em seaworthy.garbage
- (kidding of course, the missus likes her eggs.. too rubbery. Each their own.)garbage
- My partner would break up with me if I served her overcooked eggs. She's a keeper.Continuity
- flol, she isgarbage
- The Cull Begins.palimpsest
- que rico los chorizoscanoe
- Cebolla!!!Miesfan
- This is the one I made seven days later —smaller diameter steel pan, ended up gooey on the inside "nice, but a bit undercooked inside" she said. So, *thumbs Up*Nairn
- https://imgz.org/ih7…Nairn
- *swoon*Continuity
- I think I'll be cooking a lot more of these - my main bottleneck's always been the cost of olive oil, and the fact it doesn't re-use as well as sunflower, etc.Nairn
- Yeah, olive oil's never been cheap, but the last couple of months ... ugh. I mean, nearly €9 for 500 ml of supposedly cheap Greek stuff at Aldi. Yikes.Continuity
- Had yet another last night - this time no chorizo, and even gooier inside. Fucking sublime. Partner just sliced and fried hers a bit more, so compromise.Nairn
- Thanks, OB - I can't believe that I've been thinking that I had to use Olive oil all these years :\ Just need to finish the fucker off in the stuff!Nairn
- Another takeaway - the fine-cut onion slices should start be not far from the volume of potatoes to cut. Less, but not much. then reduce to dark yellow.Nairn
- -start, wtf.Nairn
- A fucker to get right, but the stuff dreams are made of when you do.
- Nairn5
Bought this stuff a while back because his Shawarma paste is fairly nice and the Citrus & Spice mix he does is great, but this stuff is just too sickly sweet, so has sat unused in our spice cupboard.
We've been making popcorn a fair bit this last week or so and after making up a couple of bowls last night - one salty, the other butter and sugar, I saw this in the cupboard and thought I'd give it a go and fuck me, Popcorn is what it was designed for. So. Damned. Good.
It's just too sweet on actual non-snack food though.
- Too sweet even for chicken? Because the spice list on the front is ... mm. Chickeny.Continuity
- Yep. Even my kid commented that it was too sweet when I cooked thighs in it.Nairn
- Smoked stuff is always greatDanish
- What's actually in it? I can see chipotle and corianderIanbolton
- https://ottolenghi.c…
tbf, it says it right there on the ingredients that it's sweet - it's over a quarter sugar, lol.Nairn - OK, Nairn, hear me out:
This would make a phenomenal dry rub for pulled pork.Continuity - Yes!Nairn
- canoe7
My mom popped in for a few days so I decided to make something special for her even though she won't remember :(
Grilled peaches, fresh mint, whipped cream, honey and angel food cake (purchased). The mint is wild, my son cut it while it was wet so that's why it looks battle scarred.
- Continuity14
味付け卵のせバター醤油ステーキ丼 (Ajitsuke tamago nose batā shōyu sutēki donburi), aka:
Butter-soy sauce steak donburi with ajitsuke tamago (seasoned egg, aka "ramen egg").
The rice is under all the stuff.
- Looks ace! Which cut of cow?OBBTKN
- Rump.Continuity
- You and your sexy eggs again!palimpsest
- <3Continuity
- That looks so good.skinny_puppy
- doing it and doing it and doing it right... bravo ninjaAQUTE
- *droolingPonyBoy
- yes chef!stoplying
- egg recipe pleaseKrassy
- ^ I too would like to learn this powerSquiddy
- Yes please too to everything!MrT
- dear gawdprophetone
- dmay10
Cuttlefish, seabass, sardines and bellpeppers
- And half a bottle of some crappy sparkling wube, ice colddmay
- Yeah!! Desfrute!OBBTKN
- “Wube “ - wine....
@OBBTKN simple life at the Iberian peninsula, fish, bell peppers, a grill, and a sunny sundaydmay - I, too, like wube.Continuity
- looks delighful_me_
- Your just gonna eat em, just like that. Fish heads on with some salt. And then drop a whole red pepper on the grill. Real farm to table stuff.brothernoah
- I enjoy few things more than a charcoal-grilled fish. Looks ace.MrT
- Nice work man!canoe
- OBBTKN7
For lunch: squid-ink paella with prawns and mussels:
- Nairn2
I'm guessing the Fam's liking my Tortillas - I came home last night to find that my partner had bought 32 eggs as they were on special offer. We already had eight in the fridge, so that's about five tortillas worth.
Goddamned GirlMath.
- Do you do international delivery? I'll take some of those tortillas off your hands.Continuity
- I mean ... I'd make one myself easily, but it's Stupid-Hot°C in my flat, and I'm fucking lazy.Continuity
- Qbn Spanish tortilla challenge, I'm in!OBBTKN
- Nairn0
Well. From two days ago. The stars are aligning on Spanish Omelettes.
I wanna do a pop-up.
