New kit

For once I didn't spend my money on some new kitchen tool or similar. Instead I decided to update my camera. Doing this I hope I'll get some better quality pictures to post here.

I've also invested in a book about Digital Food Photography that I hope to review here soon.

Super Bowl Sunday - The preparations [CANCELLED]

Due to various reasons I've decided to cancel todays Super Bowl Party. The pork will be used, but the rest won't be cooked.

Sorry if I have disappointed anyone.

// Mike


I'll try to keep a running commentary on the preparations for today's event... All times are in GMT ;)

13:00

Not much happening. The pork is getting cosier and warmer on the barbie.

The coverage of the Newcastle v Middlesbrough match has started on Sky Sports and I think Fat Sam Allardyce just set a record as the most bitter man in football. :)


12:00-ish

I've been down the supermarket and done the first shopping run.


The pork is on the barbie and the smoking/cooking of it has started.


No sign of any help from the housemates as of yet.

Back later...

Super Bowl Menu

I've finally decided on what to cook for the Super Bowl party on Sunday. I'll post the pictures and recipes during next week.

Here's the menu:

Mains
Pulled Pork Sandwiches with white barbecue sauce
Buffalo Wings
Hotdogs


Sides
Maple Baked Beans
Coleslaw


Snacks
Layered Dip
Chips (crisps for the English)
Popcorn
Peanuts


To drink
Samuel Adams
Brooklyn Lager

There are still space for more people so if you want to come by just drop me a mail or send me a text...

Does what it says on the tin...

For once we can see some packaging that doesn't lie...




You guessed it right, Ainsley does not belong among my favorite TV-chefs. To be honest, I'm not even sure if he qualifies for the title chef...

Review - The Gorge Cafe

The Gorge Cafe, or just The Gorge, is a Reading institution. You can find it here.



I've read many a time that Englands only worthwhile contribution to world cuisine is the fry-up. Who am I to argue with these writers? After all, they have been properly published so they must know what they are writing about. ;)

There's only one serious option if you ever have the (mis)fortune to find yourself in Reading and simultaneously in the mood for a fry-up. It is The Gorge.

The Gorge has a almost religious following and many a reveller from the nearby Reading Festival campsite has been saved from a near death experience by their excellent food.

It's only natural that their menu focuses on variations on the all day breakfast theme but that's not all they do. You'll find omelettes, jacket potatoes and much more to choose from. There's also options for the freaks, sorry - vegetarians, out there.

You can add and remove items from your chosen fry-up as well. As you can see from my plate I went for the All Day Breakfast with added black pudding and mushrooms.

The interior makes you feel like you are sitting in a cave, which is quite cool.

Don't be surprised if it is full when you arrive - the place is very popular. Come down on a summer Sunday and you will almost not be able to make it to the entrance due to all motorcycles that are parked outside.

Mikey's verdict: Go there and have a great fry-up!

For you who will complain about the unhealthiness in it - I walk there and back. That way I kan kid myself that I offset the bad stuff! :)

A All Day Breakfast with added black pudding and mushrooms. Yummy!

Interior shot where you can see the 'cave ceiling' as well as some of the menu options on the blackboards in the background.

Recipe - Pulled Chicken Sandwiches

I thought I'd test out an idea for the Super Bowl Party that I'm holding next weekend. This might make it onto the shortlist..

Normally I would make my own barbecue sauce but I was feeling a bit lazy. Besides that, there was a bottle of barbecue sauce in the pantry that looked like it wanted to volunteer. Nuff said!

Ingredients
3 skin- and boneless chicken breasts
Dry rub
Cherry Smoke Pellets
Barbecue Sauce
Rolls

Method
Rub the chicken breasts with the dry rub of your choice. Set the barbecue up for indirect cooking and get the smoke going. Cook the chicken breasts until done. Once done pull the chicken into smaller pieces. You can use two forks for this but I prefer to use my hands. Don't pull it to thin because then it just turns into mush when you put it in with the sauce.

Pour the barbecue sauce (I used Southern Sunset Bar-B-Que Sauce from Roadhouse BBQ) into a pan and heat until boiling, reduce heat to a simmer. Once the sauce starts to thicken you can add the chicken pieces and let it heat through.

Split the rolls and spoon up mixture and put the lid back on.

I served this with twice cooked fries.

Enjoy!

The cherry wood smoke pellets before being put into the barbie.

Chicken breasts on their way to perfection.

Shredded chicken.

Simmering away.

My dirty culinary secret

We all got our dirty secrets. This is my dirty culinary secret...


For those of you who are innocent enough not to recognise what this is: It's a kebab burger.

Yes, you read that correctly. A kebab burger. It's exactly what it sounds like. Start with a 1/2 pound cheese burger. Then add doner kebab meat and various salad items. The best place to get this monstrosity is at Mr Peeps kebab van outside Reading University.

Disgusting? Yes! Unhealthy? Yes! Against everything I believe in when it comes to food? Yes! A freak of culinary abnormality? Yes! Irresistible? Yes.

Thankfully I only succumb to the lure of the kebab burger about once a month. It makes me feel dirty for days afterwards... ;)

Woken up by the sound of sobbing...

I got woken up around 05:30 this morning, by the sound of sobbing. The sound came from outside my window, from the patio in the back garden.

When I investigated what was making the noise I found out that it was my barbecue. It was feeling underused and neglected.

So... Expect a recipe post tomorrow that at least in part necessitates the use of a barbecue. That should cheer the little rascal up a bit.

Also, there should be a review of a legendary Reading eatery being posted on Sunday.

Stuff to look forward to, exciting...

Boring Bento with pasta leftovers

Not much going on here...


I must admit that this Bento reeks of lack of imagination, but at least it should be fairly filling.

As you can see the main part of it consists of leftover pasta from yesterdays post. Fruit and veg is provided with some carrot and dried bananas. One thing of interests is the muffin trays that I put the carrot and banana in, they're made of silicone and not paper. That should mean that they are a bit more environmentally friendly, since I can re-use them, and that they should be much more resistant against moisture. That should keep foods like dried bananas from turning mushy.

As always there's a bottle of Actimel too.

[There might not be a post for tomorrow since it's the warm up game for our new poker tournament tonight. If things go to plan I'll be home too late to be making a Bento for tomorrow.]

Recipe - Meatballs in tomato sauce with pasta

I didn't have too much imagination today, so it had to be something quick and dirty. Yes, I'm talking about my dinner now and nothing else. ;)


Ingredients
Meatballs (I used some I've made before that was in the freezer)
Chopped onion
Chopped garlic
Chopped tomatoes (I used two cans)
Mixed herbs, oregano etc.
Water
Red Wine Vinegar
Sugar
Salt
Pepper
Grated cheddar

Method
Start by sweating the onions and garlic until translucent together with the herbs. Add tomatoes, water, vinegar, sugar, salt and pepper. When this mixture boils, lower the heat and let it simmer. Let it simmer until it has reduced to the consistency that you want.

Heat the grill to medium. Once the mixture in the pan has the desired consistency pour it into a heat resistant bowl or similar. Mix in the meatballs and top with the grated cheese. Let it stay under the grill until the cheese is bubbling and has a nice colour.

Serve with pasta.

Enjoy!

Simmering and reducing.

Waiting to get under the grill.

The grill has performed its magic and it's ready to get plated.