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brassica

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    Crystal Palace, London
  1. we have a container in the garden which is thriving with normal sorrel and red-veined. My favourite use for it so far is to chiffonade, mix with softened butter and shove the lot under the skin of a chicken to be roasted. The lemony tang of the sorrel complements the chicken well and the butter keeps the breast meat v v moist.
  2. Friends of mine have found them in the wooded areas in Crystal palace park, also in Dulwich Woods, none this year so far though. We enjoyed our single morel fried gently in butter - tasted great. Knocked out as much spore as possible into a dish of water, poured it back into the planter.
  3. thought that might be the case (there is talk of Morels in Crystal Palace park though) Here's a picture: Checked it against false morel sites and it seems the real deal
  4. Hi all, checking my seedlings this morning I appear to have found a single morel growing in one of my planters (recently evacuated by a bedraggled mint plant) now, can't see any sign of others (mind you, this one popped up overnight), so do I pick this single one and scramble up a single egg to have with it, leave it to try and get more or option C - some secret that someone on here knows that will give me a googol-crop of morels?
  5. Hi all, I'm in the UK and access to proper Mexican ingredients is patchy at best (although I have found a Mexican grocer in London). I'm trying to make more authentic things but have a party to cater for next week - I usually do Texan style barbecue but want to try something different. I've already decided to do a vat of pozole, can I get some other suggestions to feed anything up to 30 people sitting/standing/mainly drinking? Was thinking I'd knock up some chorizo to be scooped up with tortill achips as per a poster upthread.... Cheers in advance.
  6. brassica

    Pork Pie

    one thing that is essential in both things is some crunch/crisp. A good sausage roll's bottom side will be flattened and the puff pastry will have crisped up in the juices that have run out of the meat. Likewise, on a pork pie,, a hot water crust will give you a crisp casing but the bottom again will be crunchy and, when cold, you can always tell a good pork pie, as it should have a little dab of grease where the baker pout it to stop it sticking. Unfortunately, in a previous job, I also saw factory ones being made........yet I still eat them.
  7. Stone Barns is just up the road from Tarrytown in the Rockefeller state park, Blue Hills have an outpost there but there's also a lovely little cafe which does a variety of hearty things (we were there in March and had hot shredded pork sandwiches and great soups). You can also go see the anim,als and crops that they raise there and use in the restaurants, nice little gift shop too.
  8. It's imported into the country by a company called Atlantic, that my firm uses for certain products - Franks included. Unfortunately we're trade only.....and may not be around much longer.
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