5punk

HereComesPete wrote:The use by on eggs is a total lie though, if you keep them cool they'll last a lot longer than it suggests, it's more like a bbe.

Indeed, but having no sense of smell, I tend to rely on the date to some degree

Another thing with eggs: the quality speaks for itself.

When I do scrambled I just use the eggs and a bit of pepper, nothing else. There is a notable difference in flavour when comparing supermarket free range to ones from the local farms round and about me. So if you can manage it do get them from a farm. Only a few days old, twice the size, half the cost, and if really good you'll get the occasional double yolkers which are just awesome. Farmers' markets in towns would be a good option also but you'll probably pay a premium.

I bumped into This Page the other day.

Now I have
<a href="http://www.flickr.com/photos/kitteny_berk/5613022638/" title="IMG_7742 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5143/561 ... 73c368.jpg" width="500" height="333" alt="IMG_7742"></a>

In my freezer, for a day I'm feeling brave enough (80p well spent, I reckon)

Braver man than me. I hear great things about trotters, I remain to be convinced.

I can see the toenails being pretty distracting.

GOOGLENINJAS: ENGAGE.

Berk is looking for some Activa RM (aka transglutaminase, meat glue)

Cheapest I've found has been amazon US, anyone got any better ideas?

It's a bit early for halloween isn't it Berk? But I'm sure sticking those pigs legs together will make a perfect abomination.

nah, I have a recipe in my head that utterly refuses to work, and a few other evil plans I'd like to play with.

Dr. kitteny berk wrote:GOOGLENINJAS: ENGAGE.

Berk is looking for some Activa RM (aka transglutaminase, meat glue)

Cheapest I've found has been amazon US, anyone got any better ideas?

UK £65
France £50
US £42

cheers

Things that'll make sherf cry:

This cost me 60p

<a href="http://www.flickr.com/photos/kitteny_berk/5656743735/" title="IMG_7786 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5101/565 ... 4175_z.jpg" width="640" height="427" alt="IMG_7786"></a>

That's a big pile of stinky wee right there.

Mmmmmm, nom.

Poached egg+too much butter. Lovely.

60p ain't bad - got a migrant Pole on the inside?

Sheriff Fatman wrote:got a migrant Pole on the inside?

Is that a euphemism?

fabyak wrote:
Is that a euphemism?

I like to pop one in every now and then so Roman can go all Finbarr Saunders.

Sheriff Fatman wrote:60p ain't bad - got a migrant Pole on the inside?

Nah, I just got it on the market.

Sheriff Fatman wrote:I like to pop one in every now and then so Roman can go all Finbarr Saunders.

'Pop' being operative word - you really should get those blisters looked at.

Sometimes I just can't resist a bit of chefwankery.

Carpaccio of beef, rocket, shaved parmesan, olive oil and balsamic dressing.

<a href="http://www.flickr.com/photos/kitteny_berk/5673153054/" title="IMG_7791 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5183/567 ... fa0d_z.jpg" width="640" height="396" alt="IMG_7791"></a>

That looks extremely posh. What's Carpaccio beef?

Raw beef sliced dead thin, basically.