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Thread: SS Radio #250: British Food Month begins.

  1. #61
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    Quote Originally Posted by Jason Donaldson View Post
    My potbelly attests that I certainly can. When cooking for a family and planning multiple meals for the week, though, leftovers aren't a bug, but a feature.

    There're also dishes that call for thickening that are better as leftovers with some time in the fridge. Chili and other stews, for example. Cornstarch fails pretty soundly on those, in my experience.
    True, but kidneys taste like shit cold.

  2. #62
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    Quote Originally Posted by Marc Brainich View Post
    In one of the first comments on this thread, Satch mentioned Fergus Hendersonís The Whole Beast. Also very much worth the price. Nose to tail cooking, primarily pork.

    His restaurant in London is called St. John. Is that pronounced /saint john/ or /sinjin/?
    St John is incredible

  3. #63
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    Quote Originally Posted by Jovan Dragisic View Post
    True, but kidneys taste like shit cold.
    That's good to know - thank you, sir.

  4. #64
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    Quote Originally Posted by Jovan Dragisic View Post
    True, but kidneys taste like shit cold.
    Just don't eat them cold, and you should be okay.

  5. #65
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    You know Rip is going to do faggots just so he can repeatedly say the word "faggots".

    They are pretty good actually.

  6. #66
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    Quote Originally Posted by Marc Brainich View Post
    In one of the first comments on this thread, Satch mentioned Fergus Hendersonís The Whole Beast. Also very much worth the price. Nose to tail cooking, primarily pork.

    His restaurant in London is called St. John. Is that pronounced /saint john/ or /sinjin/?
    It's pronounced Saint John.

    The 'sinjin' shortening tends to be used when Saint John appears in front of another word in a place name or surname - e.g., the minister for whatever it was back in the day Norman Saint John Stevens was always pronounced Sinjin Stevens.

  7. #67
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    My fisherman friend just gave me 6 lbs of langoustines (the Scots call them "prawns") and it occurred to me that you poor sods have probably never tried a Scottish langoustine. Much better than crayfish and normal Atlantic prawns. Your chances of finding them over there are low but if ever come to the UK, you have to seek them out.

    How to Cook Langoustines (Boiled Norway Lobster) Whole Scampi

  8. #68
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    I've had them in Scotland. Much better flavor that even lobster.

  9. #69
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    Default British Food Month

    Kicking off with my interview with the author of The Ploughman's Lunch and The Miser's Feast Brian Yarvin.



    The whole show is on the network. Join us there for a new recipe every day of this month.

    The Ploughman's Lunch and The Miser's Feast | Starting Strength Radio #250

    The first recipe is Cock-a-Leekie, a soup featured in Brian's book and commonly found in British/Scottish cookbooks.




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