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Joshua Armstrong
Interests: Cooking, Eating, Photography, Travel, Drinking
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Katie - I buy my in the TFC (Turkish Food Centre) at the top of Ridley Road market. Any Turkish shop (Green Lanes, Shacklewell Lane, Stoke Newington High Street...) should have it though.
Just look for small bottles of a dark liquid with a pomegranate on the label, sometimes it's called pomegranate sauce. Along these lines:
http://www.chefswarehouse.com/Pomegranate-Molasses-14-oz/M/B001TZMCD8.htm?traffic_src=GB&utm_medium=CSE&utm_source=GB&id=uk
The ingredients tend to revolve around pomegranate juice and sugar of some sort.
Turkish Grilled Onion, Pomegranate Molasses and Sumac Salad
My end of London is filled with Turkish ocakbasis, literally filled. A walk down Kingsland Road (or Stoke Newington High Street, where it changes I'm not too sure), even in winter, is redolent of a British summer, the air filled with smoke and the unmistakable scent of fat igniting as it hits t...
Sprinzette - if you're living in Dalston you've no need to make it yourself (although it is fun) - it's right on your doorstep.
Turkish Grilled Onion, Pomegranate Molasses and Sumac Salad
My end of London is filled with Turkish ocakbasis, literally filled. A walk down Kingsland Road (or Stoke Newington High Street, where it changes I'm not too sure), even in winter, is redolent of a British summer, the air filled with smoke and the unmistakable scent of fat igniting as it hits t...
Oliver - thinking about it Testi was the first place I ever had it
Kavey - it's a fine trio of flavours
Sharmila - a recent trip to 19 Numara is what inspired me to recreate
TLF - a walk down there definitely gets the stomach juices flowing
Turkish Grilled Onion, Pomegranate Molasses and Sumac Salad
My end of London is filled with Turkish ocakbasis, literally filled. A walk down Kingsland Road (or Stoke Newington High Street, where it changes I'm not too sure), even in winter, is redolent of a British summer, the air filled with smoke and the unmistakable scent of fat igniting as it hits t...
Paul - whilst penning that I did have some rather weird thoughts of naked chefs squatting over rolled out dough. Not sure you'd get quite so clean a cut though.
Lizzie - I thought I should write serves 2-3, rather than one fat bastard. It's basically the ingredients of a 12" pizza, which I'd happily devour, but the deep-frying must add a few calories
TLF - I had read about the flat ones too and they sound great, something to try in the future I think. I use a saucepan, the largest of a 3 pan set with about 4cm of oil in, so only just over 1/3 of the way up. I have a thermometer so can check the oil is right temp. Before the thermometer I'd get dubious results on occasion as don't find the cube of bread test that reliable.
Pizzette Fritte Ripiene
I lay in bed recently, having woken up about 6am due to the sunlight, thinking about the fact I'd not deep-fried anything for a while - as you do. Straight away my thoughts went to buffalo wings, the planned next installment of my fried chicken series that was long overdue. This thought stayed...
I did feel pretty dirty after eating it.
Buttermilk Biscuit, Fried Chicken, Cheese and Fried Onions
Sometimes a dish is so ridiculous you have to give it a go. This is one of those times. For anyone reading in the US, or Asia for that matter, the idea of fried chicken for breakfast won't sound so ridiculous, but over here in the UK it's simply unheard of. Sticking it in a scone (a biscuit fo...
Not really sure. I read somewhere about oriental flour being medium protein though so always guessed it was that and so used a mix of plain and strong.
Could definitely stick anything in the middle. Good to get something fatty though as it's all about the juices bursting forth.
Fried Beef and Spring Onion Buns
You know you're a little obsessed with food (or have a food problem really) when you're watching youtube videos in a foreign language just to drool at food, whilst you should be working too. That's what I was doing last week with this youtube clip. Whilst the langauge was too much for me th...
You catching up on old posts? Definitely more tasty and didn't take long.
Italian Sausage, Savoy Cabbage and Gorgonzola Lasagna
As a child I was fed pretty well. I got to eat quite a few of the treats I wanted and we had frequent Chinese and Indian takeaways (which I'm sure had a huge effect on my tastes now) but of a normal every day meal everything was cooked from scratch and there was always plenty of vegetables to b...
Hi Tiffany. YEp, we were only just talking about breakfast burritos and Mexican chorizo. Pigs are so damn lean over here that you lose out on a lot of oil, unless you add it later.
Mexican Chorizo and a couple of uses for it
During the Spanish invasion of Mexico in 1519 Cortes and his conquistadors did a lot of taking, whether it was of gold or local lives. It wasn't entirely one way traffic though as they gave them chorizo (and the rest of the words in the Spanish language for that matter too), but 500 years is ...
Catty - the most authentic I've had in London are Banhmi 11 and City Caphe. Keu are a damn tasty sandwich though even with their straying from how I remember them in Vietnam.
Alex - we had quite a few in Vietnam like that, yep. Don't remember seeing them in Hanoi but had loads in Hoian and Nha Trang and a few down south too, I hadn't seen them before I went there as London was bereft of establishments. They were all from carts rather than anywhere permanent. They certainly weren't everywhere though.
I saw lots of the laughing cow too, especially in Laos, and carts selling meat ones had laughing cow as an option, but I didn't indulge.
Keu, Old St for some Banh Mi
When I first found the Vietnamese restauarants of London's East End I fell in love. They were my first experience of the country's cuisine and I was smitten from day one. The zing of lime, the heat of chili, the pungency of fish sauce and the freshness of herbs combined into a cacophany of fla...
Helen - I have (as I know places I've eaten that sell them) but it was unknowingly and so didn't really notice. Basically they're a soft white roll, slightly sweet in the American way, with a texture that holds up well to burgers. I guess I should've put that in the post really so folk knew what they would get.
Paul - cheers. The burger was a little rare but very tasty.
Lizzie - I tend to convert things first time, so use a cup measure but onto the scales. My recipe books are then filled with recipes in grams that I not what I think they could do with to improve, not that I go back to that many recipes really, although the intent is there at the start. Cheers for the Sainsbury reminder, I was in there last night and noticed their Basics Instant Mash is only 18p, so probably a good bet for these as one is hardly going to use it for anything else.
(Instant) Potato Rolls
I've tried making potato rolls a few times. The desire was born from a slight burger obsession and the fact that so many Americans cite the potato roll as the perfect roll for housing burgers. I followed recipes where a cup of mashed potato was added to X cups of flour but they were never q...
Meatball one is tasty isn't it. I went down Saturday lunch time I had the same.
Keu, Old St for some Banh Mi
When I first found the Vietnamese restauarants of London's East End I fell in love. They were my first experience of the country's cuisine and I was smitten from day one. The zing of lime, the heat of chili, the pungency of fish sauce and the freshness of herbs combined into a cacophany of fla...
Thanks all. After showing the process to the world I'm glad the end result was good.
Bacon Connoisseurs' Week 2011 - Black Bacon Day 7
So we're finally at the end of the week and the bacon is ready to eat. Any worries about the not particularly appetising black colour penetrating deep into the meat are unfounded. As soon as I broke the surface the dark exterior gave way to sweet pink meat. It's maybe a little darker than ...
I bought some instant grits in Selfridges and an American colleague brought me a couple of tubs of normal grits back from the States too.
Easy to get hold of on line, like here:
http://www.americansweets.co.uk/american-oatmeal--grits-82-c.asp
But can be expensive once postage taken into account.
Shrimp and Grits
For a second week running I've turned to the US for breakfast dishes that are pretty crazy for a British breakfast table. For some reason products of the sea are conspicuous in their absence from the first meal of the day here, you may see a rare kipper or an even rarer smoked haddock, a trip a...
Lee - Long time no see. Me too, it could be an unmitigated disaster but hopefully tasty. No escaping now though, I have laid myself on the line with it.
Bacon Connoisseurs' Week 2011 - Black Bacon Day 5
One of the, actually scrap that the, favourite thing of mine about curing meat is the colour effect, the way bacon is pink raw and pink cooked and salt beef is red raw and red cooked. I'm going to give chicken a go soon to see if that holds, although I'm not sure if I want it to in that case. T...
GG - it's definitely worth a visit
Oliver - its only been open a couple of days I think so not surprising you'd not heard about it
Hanna - there's always another time for banh mi
Daniel - I'd love to hear what you think of them
Keu, Old St for some Banh Mi
When I first found the Vietnamese restauarants of London's East End I fell in love. They were my first experience of the country's cuisine and I was smitten from day one. The zing of lime, the heat of chili, the pungency of fish sauce and the freshness of herbs combined into a cacophany of fla...
Anne - you should, simple and very tasty
Vicky - from the photo on your blog it looks like they turned out great
Sea Salt Fudge
I recently bought a new kitchen thermometer so I could have a go at making some cheese. I'd started to a do a bit of reading on the subject and it turns out temperature is a very important part of the process, how you heat the milk and then the curds playing a vital role in what the finished pr...
GG - a picture speaks a thousand words, especially a moving one with a soundtrack of people enjoying what they're eating, regardless of the language
Emma & Roastpotato - thanks, definitely worth making
Su-Lin - yep, it's quite expensive (£3 a pack maybe) so I don't use it all the time but it seems quite common in Chinese places now. They also do bun flour which I've got to try out at some point.
Fried Beef and Spring Onion Buns
You know you're a little obsessed with food (or have a food problem really) when you're watching youtube videos in a foreign language just to drool at food, whilst you should be working too. That's what I was doing last week with this youtube clip. Whilst the langauge was too much for me th...
I wanted to keep everyone in the loop, but a photo seemed superfluous.
After dragging you all along for the ride it best be tasty.
Bacon Connoisseurs' Week 2011 - Black Bacon Day 4
It looks exactly the same.
It's great fun isn't it, well the results anyway.
Seem to remember reading HFW's recipe and it seeming quite heavy on the salt. Does it use a cure or saltpetre too?
When I've made it at home before there's been no need to soak.
Bacon Connoisseurs' Week 2011 - Black Bacon Day 1
Last week on Twitter someone mentioned Bacon Connoiseurs' Week was 21-27 March. I've no idea what this means exactly but I'm not one to turn down anything to do with this finest of meat products. It's been a while since I've cured my own but thought I could use BCW as an excuse to get some g...
Will be interesting to see how it turns out. I've heard that the flavours can transfer pretty badly, like you don't really notice it. When it comes down to it I'll wash the bacon at the end before drying and then slicing so effect will only be from anything that has soaked in. Will find out soon enough.
Have heard the same thing with maple syrup. Might be sensible to cure the bacon, then wash and dry and then give it a brush with some fresh maple syrup and then let that dry. You'll definitely have a maple tasting edge then at least.
Bacon Connoisseurs' Week 2011 - Black Bacon Day 1
Last week on Twitter someone mentioned Bacon Connoiseurs' Week was 21-27 March. I've no idea what this means exactly but I'm not one to turn down anything to do with this finest of meat products. It's been a while since I've cured my own but thought I could use BCW as an excuse to get some g...
Tori - it's a bit of a nonsensical post, the eggs are tasty though.
Tori & PPC - one of the bes things about making your own is the yolk. I've found 6.5 minutes for a room temperature medium egg works perfectly for me. Enough to set the whites fully but the yolk still oozes out.
Scottish Scotch Eggs
"Yes!" Wallace shouted back. "Fight and you may die. Run and you will live at least awhile. And dying in your bed many years from now, would you be willing to trade all the days from this day to that for one chance, just one chance, to come back here as young men and tell our enemies that they m...
Meemalee - how funny. I thought I was making it up and carrying on in the farcical manner of the rest of the post.
Paul - two home made ones a week? If so good going.
Scottish Scotch Eggs
"Yes!" Wallace shouted back. "Fight and you may die. Run and you will live at least awhile. And dying in your bed many years from now, would you be willing to trade all the days from this day to that for one chance, just one chance, to come back here as young men and tell our enemies that they m...
That's the ones.
There are good scotch eggs and bad ones. To be honest I'm happy with either but probably best to go for a good one for your first.
Scottish Scotch Eggs
"Yes!" Wallace shouted back. "Fight and you may die. Run and you will live at least awhile. And dying in your bed many years from now, would you be willing to trade all the days from this day to that for one chance, just one chance, to come back here as young men and tell our enemies that they m...
Meemalee - 6.5 mins from room temp seems to work for me, done it three times now with success
Kavey - The Fortnum & Mason bit is real, I may have completely made up the Olde English 'to scotch' bit though.
Scottish Scotch Eggs
"Yes!" Wallace shouted back. "Fight and you may die. Run and you will live at least awhile. And dying in your bed many years from now, would you be willing to trade all the days from this day to that for one chance, just one chance, to come back here as young men and tell our enemies that they m...
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