Recent content by Migraine

I massively agree on hot honey on pizza. I don't mind sweet and spicy as a concept, but honey has a very distinctive flavour which is really out of place on pizza in my opinion.

Foie gras. I thought I'd absolutely love it but it has the texture of that weird foam you only very occasionally find at the point the waves are breaking on a beach. Agree with @Corradobrit1 about celery and feel exactly the same way about cucumber.

Got the "Core by Clare Smyth" cookbook. 1) It's absolutely beautiful 2) It really makes you realise what goes into their dishes and why they are so amazing despite being so (deceptively) simple

Got a table at Dinner by Heston for our anniversary next month and then a table at L'Enclume in November. Obviously very much looking forward to Dinner, but I am beyond excited for L'Enclume.

Couple of things I made recently from Nathan Outlaw's book. Scallops with fennel and malt and orange profiteroles. Really brilliant book. Have actually had the dessert at his restaurant and the recipe is bang on.

They suck for everything. Just give me weights! Anyway, on salt I've been using this: https://www.amazon.co.uk/gp/product/B00GHAYLZM For a fair while. Don't remember why to be honest.

I looked at some of the winners of chilli contests a while ago out of interest and they were all just lists of premade, branded spice mixes, stocks and sauces stirred together.

Bought some linen ones a year or so ago and I find them much better.

Mad not to see Catcheside mentioned in this thread (as far as I can see). Insane cutters.

Of course it's serious, it's right there in the name :p

Just to add a bit more to this, the reason bacillus cereus is such a concern is that it produces toxins which are heat stable. So even if you properly reheat the rice, you can still suffer the ill-effects of the already-produced toxins which aren't destroyed by heating.

https://iron-mills.co.uk/ I bought one of these a couple of years ago and I'm fairly sure it'll outlive me.

Here's our Sprocker Tobi stealing the show at our engagement shoot.

Damn this is my jam. That looks ****ing DELICIOUS.