bought a huge squid that i have to find a way to cook for tonight
caught in british waters it was
caught in british waters it was
As if to balance the yin against the yang, we've just had toad in the hole, which is basically Brexit on a plate.@DannyL - this was the finished result. I was fairly faithful to your recipe, although I used powdered coriander seed and ginger, and didn't bother with the coriander leaf (added some fresh, as a garnish). I also used about six or seven chilies, but they were generic 'hot chilies' from a jar, and certainly less spicy than scotch bonnets. Finished result had exactly the right level of heat and was fucking delicious, so big up your chest. I also did one chicken portion with much less on it, for Rowan to have for dinner this evening. Gotta get 'em on it while they're young.
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I read somewhere that for the scene in Alien where Ash dissects the dead facehugger, the SFX team made its insides out of seafood, because nothing they could come up with using latex looked as realistically disgusting as that.what a mess it was to clean. looked like an alien specimen lying there on the cutting board. stuck my hand in there to rip apart the head from the body and of course the ink bag burst and made a terrible mess.
it was reported today that cuttlefish exercise willpowerturns out it was a cuttlefish. in danish we call cuttlefish, squid and octopus by the same name just prefixed by the number of arms.
what a mess it was to clean. looked like an alien specimen lying there on the cutting board. stuck my hand in there to rip apart the head from the body and of course the ink bag burst and made a terrible mess.
it was delicious though. in cornstarch batter shallow fried in chili and garlic oil
Lao Gan Ma preserved black beans in chilli oil
Huge in China, Lao Gan Man’s crispy chilli oils also have a passionate following among western food geeks. The original fried onion and Guizhou chilli oil is the cult classic (warm heat, incredible savoury depth), but the black bean version (“God tier!” says Sam Grainger, the executive chef at Belzan in Liverpool) is now the connoisseur’s choice. “It’s condiment crack,” agrees James Cochran, who runs the fried chicken takeaway Around the Cluck at his London restaurant, 12:51. He adds black bean LGM to everything from crab linguine to chicken sandwiches and wants to use it in a dessert: “That savouriness would work well with chocolate.”
Sorry to be a fun sponge, but this stuff ruined me. Check the label, it's mostly soy oil, which is proinflammatory, and uniquely obesogenic and diabetogenic. I got through about 6 jars of the black bean chilli tail end of of 2013 and it wrecked my digestion, did something bad to my gall bladder duct, and who knows how what else. On the plus side, this health scare put me on the right road once and for all.Guardian article the other day about thirty sauces that will change your life. Personally I'm not ready for the roller-coaster of thirty huge life changes in a week or two, but I thought I could stomach one - and top of the list was a Chinese one which is I think mega-fucking popular and you've all eaten it already, but I hadn't and as I was er taking some medicine to a sick relative I happened to pass the Chinese supermarket and so I grabbed the black bean one