…and it’s ok!
Ramen – specifically tonkotsu ramen – is pretty great. Noodles in a rich broth, usually topped with chashu pork, spring onions, kombu, and a soft-boiled egg. It’s that particular kind of over-architected fast food where you’re taking twenty four hours and as many ingredients to make a pot noodle with delusions of grandeur, and I bloody love it.
As top-tier fancied up junk, I’ve been hoping for years that ramen shops would roll into town and pull Cambridge out from the burger event horizon.
Oh well, we’ve got one now.
Continue reading Ittou – Cambridge finally gets a ramen place
You know what’s great? Porcehtta. Now, what if porchetta but beef…
Cool – many of you can now skip the recipe entirely.
What? Nigel Slater got a 400-page book out of one-liners and faint gestures. At least I’m going to give an ingredients list below the fold… sheesh. (Eat is actually great though, worth your time as an idea-sparker)
This is a thing that happened when I wanted to make porchetta, but couldn’t find pork belly without walking across town. It doesn’t have the zingy brightness of a herb-stuffed pork roast, and brisket won’t give you the gooey richness either, but it’s big satisfying flavours and it’s fall-apart soft. Other cuts may push you more in that unctuous direction (looking at you, beef shin) but they’ll be fiddlier to slice and stuff.
The nice thing about this is that it’s front-loaded. Twenty minutes of faffing, then three hours of ignoring it in a low oven and you’ve got an amazing sandwich filling (fresh rolls or pita) or an unusual roast.
Continue reading Brisket stuffed with peppers and za’atar