Ddanno

Danggit, you've made me amend my grocery order for the fourth time.

https://www.masterclass.com/articles/arrowroot-vs-cornstarch

I bloody love Hawksmoor, my favourite steakhouse(s) and it's not even close.

Good spot, I'll take one too

"Quail chicken physio" is probably the most adorable phrase I will hear this week 🥰

Ice has a larger volume than water, so pretty good chance of cracking the reservoir, or at least coming back to a big puddle later

I vaguely remember reading about some sort of national stockpile in case supplies run low, is that right?

The camembert should still bake nicely as long as it's not too far gone. Letting them both get to room temp for a day or so should give you an idea of whether they'll recover.

Is there much meat on the head? Just looking at it, it doesn't seem like you'd get much out of one

Get them all! Especially if the ribs are still attached 😋 The price is wacky over here because of TV chefs (see also kidneys, calves' liver, sweetbreads, lamb and virtually all seafood)

For chicken, use thighs and drumsticks and prepare them like you would for tandoori - salt them lightly for 30mins - 1 hour, brush that off, then make a few deep slashes into to the meat to let the marinade penetrate nicely

*horp*

I love these posts, particularly the details in how caring and loving you are for your livestock (even if some of the roosters are barstewards). Thank you

Demand is probably the largest factor as you say, but then again I don't see a lot of UK produced garlic on the shelves (it's mostly Spanish if memory serves) and scapes don't seem like they'd travel well, so I'd speculate there's a supply issue on top of that. ETA: The Garlic Farm on the Isle of Wight seems to be the only, or one of the only commercial producers (IoW has a micro-climate which is suited to growing it) in the UK, although you can buy bulbs to plant at home

Bit skimpy on the fillings compared to how generous they are with everything else. Hope it was nice though.