Ddanno

I can't help imagining various cuts of meat in an orchestra when reading the thread title 🤭

Using sausages for quick meals by just discarding the skins and breaking it up is one of my favourite cheats,they're already seasoned well, especially varieties like lincolnshire/cumberland/Toulouse, which gives you a shortcut on getting more flavour into the sauce.

Prissy is well-named. The bun bun pictures almost killed me with cuteness

Can see it on the horizon if you look South West

If you're going after August* and want top seafood, get a fruits de mer platter at Wright Bros. or J Sheeky *No shellfish unless there's an 'R' in the month!

Four Seasons, in Chinatown, is excellent for Cantonese roasted meats For Indian food you can't go wrong with Dishoom, there are a few of them around. You can try your luck on Brick Lane but that road is almost unrecognisable to me now, the two curry houses I really loved both closed because of Covid and it's gentrifying more every day. If you want a steak then Hawksmoor all the way, accept no substitutes, and as weinoo says, a trip to St John is almost a must. If the sound of a curious (but very enjoyable) mix of a pub with great dim sum appeals then the Duck and Rice in Soho is excellent. Can highly recommend it for a late lunch before it gets a bit rowdy in the evening

Good lord that tomato salad is the freshest looking dish I've ever seen. Beautiful.

Gawsh that's a surname you don't want to attempt after a few slurps in polite company. I always thought galette was dessert, interested to check out the savoury recipes.

Chaotic dumplings just make them sound more appealing to me

They're called marrow in these parts. Here's a few ideas on what to do with one https://www.bbcgoodfood.com/recipes/collection/marrow-recipes I wish this had been around when I was a kid, as it was always served up as unseasoned mush

Cheese drawers don't need help, only a lack of self-restraint (usually around 2am)

Thank you It isn’t a thing over here as far as I'm aware. Bit of a shame, as it sounds like a grand idea, but maybe it will take off in the future.

Sorry - what does CSA mean?

Aw hell yes, I've been sorely missing that "colostrum yellow tinge" in my ice-cream.

Make a little patty of each to get a feel for how it cooks up and tastes, then follow your instincts. I'd probably make kofte with the goat, myself, but I have a general hunger for that lately

Marmite doesn't get enough love as a seasoning. I put it in anything involving a gravy or red meat (e.g. ragu). Top marks from me 😀

Literally: something that exists

Great article, thanks for sharing. ❤️

I learn something almost every day in these threads, I had no idea that vadouvan spicing was a thing.

Very good 😄

Ha, yes

You're just a few steps away from one of these https://www.etsy.com/uk/listing/1386588423/hot-sauce-belt-holster-mini-2-oz-travel?ls=s&ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=tabasco+holster&ref=sr_gallery-1-4&organic_search_click=1&content_source=acd68fb8-9234-44b6-ba7a-66c80b5853ef%3A58b659375fdffede40d17fab655d07ccdac3ca37&logging_key=acd68fb8-9234-44b6-ba7a-66c80b5853ef%3A58b659375fdffede40d17fab655d07ccdac3ca37

Always upvote Saint Billy

They look delicious but how on earth do you pick one up?

I've seen a few too many social media posts of people doing hideous things with hotel room appliances to use them anymore.