UNPLANNED DOWNTIME: 12th Oct 23:45
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Jerk chicken today... Smoked on the weber, away from direct heat for an hour. Smoked using pimento seeds, some old rosemary, old thyme and peppercorns and some stale slices of bread as a top up which smoke great. Coals on one side, chicken on the other, lid on, vents open. Top vent above the cool side so it draws smoke across the chicken.
Marinade was 72 hr scotch bonnet, garlic, ginger, spring onions, thyme, ground pimento, brown sugar, soy sauce, apple cider vinegar. Whizz it up and leave it in fridge.
Completely sensational and authentic. The long marinade is the key. Look at that cherry sunburst on the drumstick.
Dont worry, be silly.
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just because you do, doesn't mean you should.
Only joking, that chicken looks real nice, and I also fancy the sausages and waffles on the next pic
let me know if you want to see it......................................
just because you do, doesn't mean you should.
His 3 kids together with grandchildren are coming over for Father's Day and he loves to do a banquet so we are very happy to be on the guest list !
Put your favourite pasta in large pan of salted boiling water as usual (I use Aldi fusilli). When there is 6-7 mins to go, slice up a pack of tenderstem broccoli into 2cm lengths and add to the boiling pasta pan.
When pasta ready, turn off all hob, drain pasta and the mixed in broccoli for a few seconds then return to the pan so they are still coated with pasta water. Then add the sauce into pasta pan and mix thoroughly to coat all the pasta and broccoli with the sardine sauce. Serve up with crumbled feta cheese sprinkled liberally over the top.
The broccoli adds texture, anchovies add umame flavour, and the turmeric and feta go brilliantly with the sardines.
"If it smells like shit...It is probably shit"
Here is the best fish and chips in UK taken a while back. Blakeleys in brighouse. Beef dripping fry, scraps haddock special. Served appropriately. None of this curry/tartare sauce shit!. Of course, cardiac arrest levels of salt and vinegar.
I'm sure you know what that looks like.
just because you do, doesn't mean you should.
Well said Rogd.
And because the fish is fried in beef dripping, you get that beef and tomato flavour, which is a marriage made in heaven across all global cuisines. The batter has crispness of monster munch and tastes like an organic prime ribs crisped up spinalis dorsi.
"Most commercially produced mushy peas contain artificial colourants to make them green; without these the dish would be murky grey. Traditionally the controversial colourant tartrazine (E102) had been used as one of the colourants; however, as recently as 2019, major manufacturers were using a combination of brilliant blue FCF (E133) and riboflavin (E101).
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