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UK Ingredient/Equipment Source

origamicrane
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origamicrane

origamicrane

Posted
  • Topic Starter
Posted

Where in London apart from borough market and the high end deptartment stores

can I buy good/reasonably priced porcini?

"so tell me how do you bone a chicken?"

"tastes so good makes you want to slap your mamma!!"

Matthew Grant

Matthew Grant

Posted
Posted

I think I'm right in saying that the best porcinis are gone for the year, we're left with South African ones as far as I am aware and they don't quite live up to the promise expecations we might have :sad:

"Why would we want Children? What do they know about food?"

balex

balex

Posted
Posted
Where in London apart from borough market and the high end deptartment stores

can I buy good/reasonably priced porcini?

So it is a little late for the autumn ones, you may have to wait for spring.

M and C on Turnham green terrace and

Michanicou Brothers

2 Clarendon Road

London, W11 3AA

Telephone: 020 7727 5191

Fax: 020 7243 5119

in Holland Park (round the corner from Lidgates) both have them normally in season.

Adam Balic

Adam Balic

Posted
Posted
Saltpetre etc in London?

Chemist on the high street in West Drayton - I bought a kilo for not much money - they ordered it for me

Also from most Chinese grocers. There are (I think) some restrictions on the sale of saltpetre (Potassium Nitrate) in the UK due its use in bomb making (one kilo would make a good bang, not sure what your chemist was thinking), so other "saltpetres" are sometimes offered. Make sure of what you have Saltpetre (Potassium Nitrate), rather then Chile Saltpetre (Sodium Nitrate) or Lime Saltpetre (Calcium Nitrate).

The Art and Mystery of Food

fisherman

fisherman

Posted
Posted
Knife sharpening, preferably lessons? I have 4 Japanese whetstones and several high-quality sashimi and santoku knives but am petrified of ruining them. They were last sharpened at Aritsugu in Kyoto.

I'm also looking for Iwatani gas canisters and Japanese charcoal-the smokeless kind that can be used in a small tabletop brazier.

there's nothing as satisfying as sharpening your own knives, ditch the whetstones and get hold of a 'spyderco tri angle sharpmaker' ebay is a good place to look, then visit

http://forums.egullet.org/index.php?showtopic=26036

when you've got used to the techniques involved, you can get your traditional whetstones out again, but the spyderco gizmo is excellent for a beginner

  • 3 weeks later...
Franci

Franci

Posted
Posted

where can I find a very long rolling pin?? I am trying to simulate a Turkish Oklava, should be long about 80 cm and diameter of 2 cm. In the past I used a long stick bought in an hardware store (they had some wood projects material) and also a stick from a broom. But so far, I looked around and I could see anything of "untreated" material and stable. I went to the turkish food center in Lewisham (thanks for suggesting) but I didn't see any. Is there a do-it-yourself shop where I could find it?

eG Foodblog: Franci (2012) From heirloom tomatoes to zucchini blossoms

Dolci di Franci

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origamicrane

origamicrane

Posted
  • Topic Starter
Posted

hmm... could you use a bit of metal/plastic piping?

"so tell me how do you bone a chicken?"

"tastes so good makes you want to slap your mamma!!"

fatmat

fatmat

Posted
Posted
where can I find a very long rolling pin?? I am trying to simulate a Turkish Oklava, should be long about 80 cm and diameter of 2 cm. In the past I used a long stick bought in an hardware store (they had some wood projects material) and also a stick from a broom. But so far, I looked around and I could see anything of "untreated" material and  stable.  I went to the turkish food center in Lewisham (thanks for suggesting) but I didn't see any. Is there a do-it-yourself shop where I could find it?

Go to your local builder's or timber merchants and buy a length of dowel at your required diameter - it comes in lengths of 6' or so the length won't be a problem, and it's fairly cheap too - probably cheaper than buying a rolling pin

Akiko

Akiko

Posted
Posted

This is not really a where do I get, although that information would be useful as a second step!

I wondered if any Uk-ers owned an electric deep fryer that they would recommend? I've been looking for one but quality seems to vary so much, I'd really appreciate a personal recommendation.

Thank you!

Amedama on the Go Go!
  • 2 weeks later...
offcentre

offcentre

Posted
Posted

a great question akiko - I was just wondering this myself as I fancy sprats tonight and am fed up with deep frying in a saucepan.

Anyone?

muichoi

muichoi

Posted
Posted

I own a Magimix, but I don't like it. i've gone back to a saucepan-buy a thermometer if you don't have one. FWIW, If your oven goes very hot, no need to fry. Pull off the heads along with the guts, roll in seasoned flour and put on a preheated heavy roasting dish. No oil needed. should be done in five minutes. I think these are nicer, and just as crisp.

Franci

Franci

Posted
Posted

I have tons of new questions :biggrin: , sorry but I am still very new to London.

1. I am familiar with Italian or American cuts of meat. I am trying to understand what's available. Beef: me and my husband tried the ribeye at Northfield farm, not a good as in NY but better than the others we had before (thanks!). I found less choice for braising cut, I saw cubes, I saw braising steak and ox tail, but if I want a big piece? For example, in NY I used to buy chicken steak (is it's the top chuck shoulder the one with the big vein of gelatine in the middle) or how do you call chuck tender?

Still talking about meat. If I want to buy veal bones for stock, where do I find it? Marrow? Veal breast to stuff?

Where do I find good demi-glace? I saw tons of derivatives sauces, but the demi-glace?

2. Good portogues place for bacalahu? I went to Garcia in Notting hill and I didn't like it! In those plastic bags...

Sorry for having so many questions!

Thanks

eG Foodblog: Franci (2012) From heirloom tomatoes to zucchini blossoms

Dolci di Franci

Follow me on Instagram 

fatmat

fatmat

Posted
Posted
I have tons of new questions :biggrin: , sorry but I am still very new to London.

1. I am familiar with Italian or American cuts of meat. I am trying to understand what's available. Beef: me and my husband tried the ribeye at Northfield farm, not a good as in NY but better than the others we had before (thanks!). I found less choice for braising cut, I saw cubes, I saw braising steak and ox tail, but if I want a big piece? For example, in NY I used to buy chicken steak (is it's the top chuck shoulder the one with the big vein of gelatine in the middle) or how do you call chuck tender?

Still talking about meat. If I want to buy veal bones for stock, where do I find it? Marrow? Veal breast to stuff?

Where do I find good demi-glace? I saw tons of derivatives sauces, but the demi-glace?

2. Good portogues place for bacalahu? I went to Garcia in Notting hill and I didn't like it! In those plastic bags...

Sorry for having so many questions!

Thanks

Hi Franci - There is really good meat about - stuff that you'll really enjoy eating. Sadly, you'll need to look for it - there is a lot of really poor quality stuff as well - as you are discovering. Most of the meat in supermarkets is either awful or ridiculously expensive.

You need to find a really good family butchers - there is a fantastic one on Chiswick High Street (Not living in London, so I can't recommend any more - I'm sure others can help tho.). It's worthwhile developing a relationship with your butcher - many of them are really helpful and knowledgeable.

It's also worthwhile going to farmers markets and developing a relationship with the guys there - I have the home number of one of the butchers that I use - I can give hime a call before the market and he'll make sure that he has the cuts and weights that I want - I've not used the offer, but it is nice to know.

I hope that this helps. Don't despair - this country has some of the finest meat you'll ever eat.

Shira

Shira

Posted
Posted

cocoa nibs seem to be popping up in a lot of recipes lately. have you seen them anywhere outside the v. posh chocolate shops?

Shira

Paris

lespetitpois.blogspot.com

  • 3 weeks later...
Matthew Grant

Matthew Grant

Posted
Posted

Pyrenean Milk-fed lamb - the younger/paler the better

I think Selfridges or Harvey Nicks may do it, can anybody confirm this or suggest anywhere else?

"Why would we want Children? What do they know about food?"

Matthew Grant

Matthew Grant

Posted
Posted

That's odd, before I read your post I just called TFC Express - they can indeed help me! Also able to supply Limousin Veal. I'll try next week if possible and report back.

"Why would we want Children? What do they know about food?"

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