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From Talk

What do I do with pounds of TRIPE

Had it yesterday at Red'n'Hot Sichuan's London branch, poached and served cold with a sauce of chili oil, red bean paste, a metric shitload of mashed garlic and sesame oil & seeds. Absolutely delicious. Also makes a great soup with pureed butter beans, as often served by Fergus Henderson. Or go traditional and get honeycomb tripe and eat it cold with too much malt vinegar and a tomato and onion salad - my Mancunian Grandmothers favourite.

From Serious Eats

Stichelton: Raw-Milk Stilton

Good call, Jamie. I've recently been so engrossed in Serious Eats and a number of other US based food blogs (more exciting than most UK food media - mainly due to the openness, knowledge and enthusiasm of the writers) that this had passed me by. I shall be off to Neals Yard tomorrow.

From Serious Eats

Weekend Book Giveaway: 'The Amateur Gourmet'

Thirty-odd years ago and my parents were selling the house and moving cross country. They had read that the smell of baking was conducive to making a sale, and so I was tasked with a daily routine of cookie prep (I was heavily into baking for a seven-year-old). On a particular day, I was told to double quantities, as there was a church fete coming up. Keenly, I doubled sugar, eggs, butter, and flavourings. But forgot to double the flour. Four shelves off cookie mix melted, dripped off the trays and filed the whole house with smoke. No sale that day. But lesson learnt.

From Serious Eats

How Do You Eat Your Bagel?

Forget the salmon and cheese - have a proper East London beigel loaded with thickly sliced hot salt beef and hot, sweet mustard.

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Why do meat substitutes exist?

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Recent Comments

From Talk

What do I do with pounds of TRIPE

Had it yesterday at Red'n'Hot Sichuan's London branch, poached and served cold with a sauce of chili oil, red bean paste, a metric shitload of mashed garlic and sesame oil & seeds. Absolutely delicious. Also makes a great soup with pureed butter beans, as often served by Fergus Henderson. Or go traditional and get honeycomb tripe and eat it cold with too much malt vinegar and a tomato and onion salad - my Mancunian Grandmothers favourite.

From Serious Eats

Stichelton: Raw-Milk Stilton

Good call, Jamie. I've recently been so engrossed in Serious Eats and a number of other US based food blogs (more exciting than most UK food media - mainly due to the openness, knowledge and enthusiasm of the writers) that this had passed me by. I shall be off to Neals Yard tomorrow.

From Serious Eats

Weekend Book Giveaway: 'The Amateur Gourmet'

Thirty-odd years ago and my parents were selling the house and moving cross country. They had read that the smell of baking was conducive to making a sale, and so I was tasked with a daily routine of cookie prep (I was heavily into baking for a seven-year-old). On a particular day, I was told to double quantities, as there was a church fete coming up. Keenly, I doubled sugar, eggs, butter, and flavourings. But forgot to double the flour. Four shelves off cookie mix melted, dripped off the trays and filed the whole house with smoke. No sale that day. But lesson learnt.

From Serious Eats

How Do You Eat Your Bagel?

Forget the salmon and cheese - have a proper East London beigel loaded with thickly sliced hot salt beef and hot, sweet mustard.

From Serious Eats

I Took the Locavore Challenge (Sort of)

Pedants corner (that is in no way intended to denigrate a valid commentary on the locavore fad) - it is MaldOn salt : www.maldonsalt.co.uk

It appears to be a common mispelling, however, as can be seen to it's best effect here: http://www.amazon.com/8-5-oz-Malden-Sea-Salt/dp/B0000U2R1A

Maldon salt comes from Essex, so is roughly equivalent in terms of UK geographical prejudice to, say, Coney Island salt.

From Drinks

Cocktails and Spirits with Paul Clarke: Fightin' Words on Vodka

Mrs Godstar has been going to Poland a lot on business recently, and is kind enough to bring me plenty of vodka (keeps me subdued enough to not complain about her TV obsessions). There is a real difference to be found - a couple of brands are smooth enough to sip at room temperature, while others are as grim as the main international brands. As yet, I haven't discovered a Ukrainian horilka that is palatable, and the occasional Bulgarian rakia that is pleasant tends to be kerosene next time I buy it - consistency is not a Bulgarian strongpoint. If I may suggest, have something with a little flavour - Balkan plum firewaters can be such fun, my personal favourite so far being Zuta Osa (the yellow wasp) from Serbia. Happy drinking.

From Serious Eats

Five Things to Know When Buying Fish

What is the prevalence of farmed fish in the US? Farmed salmon in the UK is the new battery chicken - flabby from packed holding tanks/nets/cages, dyed flesh - no pink plankton to eat, toxic with heavy metals and other fat soluble nasties, and hugely polluting, both with their fecal matter and the vast quantities of anti-parasitic drugs and antibiotics needed to keep them in one piece. Taste and texture are very poor, too. Mind you, 3/4 of the population only eat fish if its skinless fillets in orange crumb.

BTW - the cycling fish comes from a feminist slogan (either Gloria Steinem or an apocryphal graffito) and was probably best refuted in the Guinness television advert from 1996 - http://uk.youtube.com/watch?v=KTT2-TNuegM

From Serious Eats

The Best Fresh Tomato Recipes: What Are Yours?

Small tomatoes I confit in olive oil with a ridiculous amount of garlic (in its skin, and then extract the cloves and squeeze out to taste) - this is the basis for numerous pasta sauces - add pepper, chili, cheese, anchovies, crab, greens, or nothing.

Big ones I slice thinly, salt, lots of pepper, and at the last second some strong vinegar (even industrial chip shop malt vinegar works fine - it was what my Nan used to use in Mamnchester in the 1930's) and sandwich on brown bread.

From Serious Eats

It's Like KFC, But Not

I used to live near the MFC (bottom left in your picture) - we referred to it as MutherF***in;Chicken. The UK is full of these places, each more unpleasant than the next. It's not all Ramsey and Blumenthal.

From Talk

What's your favourite London restaurant?

Assuming you mean London, England, then I would always recommend St John Smithfield branch. On a budget, go to Kingsland Road for Vietnamese (Song Que is my preference) or north to Highbury/Hackney/Dalston for Turkish - there are too many greats to list and the exploration is part of the fun.

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From Talk

Why do meat substitutes exist?

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godstar got 50% correct on Meat Quiz

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godstar got 90% correct on How Much Do You Know About Spring Vegetables?

From Serious Eats

godstar got 55% correct on How Much Do You Know About Chocolate?

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