it's very good for thick red meats like shank,
Although that recipe looks good, add Orange zest as well. Not brandy though, takes too much away from the meat. Make sure you reduce it down so its properly thick.
( Windy Pig I'm naturally quite suspicious about the moon., Sun 13 Nov 2011, 17:14, 1 reply, 14 years ago)

[To above] Oh man, that does sound good.
Do you get mouths full of genatilous lamb though? 'cus I don't those bits.

Also, windy, what do you recommend in the way of chef's knives ? Dont' wanna spend more than £150 for whatever ones I go, and I know I should hold them first, but is there anywhere in london you reckon I could look ?
( G/PP 💩💩💩💩💩&#128, Sun 13 Nov 2011, 17:50, Reply)

don't bother with buying from shops, prices are ridiculous these days.
Do you have a local pub or deli or restaurant you're friendly with? Best bet is to ask someone in the trade you're friendly with to tack a set of something nice on to their next order from whoever their catering equipment supplier (nisbets is fairly common, or 3663) is and throw them the cash and a couple of thank you beers. Get decent knives for a fraction of the cost of a shop.
( Windy Pig I'm naturally quite suspicious about the moon., Sun 13 Nov 2011, 17:57, Reply)

I saw Jamie Oliver go to a shop in London somewhere, a shop that just sales knives and related stuff.
He said "You can spend £30 every couple of years, or spend £150 and they'll last a life time and be fitted exactly to your needs.", I can't remember the details of the shop, but I presume it was somewhere in mayfair/kensington/savel-row.

That makes sense about getting one of the delis to do it, but I want to hold them in my hand and for them to really be 'right' for me, they'll last a lifetime
( G/PP 💩💩💩💩💩&#128, Sun 13 Nov 2011, 18:32, Reply)

Same with pots Gonz.
Spend a few and get some proper cast iron shit. Last you thrity years or so. You'd have to go some to break them.
( mark morrisons prison shoes I love Willie, Sun 13 Nov 2011, 19:02, Reply)