Gaz

I like to take slow cooked pork shoulder out and put it in a hot oven for a bit to get the edges crunchy while reducing the liquid from the slow cooker down to a sticky sauce and then re-combine after shredding.

I've had the iceland no bull burgers, they are good. I think I cooked them on too high a heat because instead of the "blood" sitting on top like I've seen in some videos, it all ran down the side and baked onto the pan, so they were probably a bit drier than they were meant to be but I still liked them. They are really meaty and pink in the middle. I like the Linda Mcartney Mozarella burgers because they are a decent size and have a good texture but they have the undeniable taste of soya protein. The Iceland ones are actually a bit bigger, have a much better texture and taste much nicer, although that soya taste is still there it's not as prominent. Apparently the beyond burger will be in Tesco in a few months, which I'd really like to try.

I'll have to take a look at that. I'd not heard of them but I saw the book in the shop and it looked good. I know this isn't a recipe, but Sainsbury's have Daiya cheese now. The Farmhouse Cheddar block is delicious, loads better than the violife, sainsburys or tesco ones but not cheap at £4.50 a block. If it hasn't already been mentioned, they also stock the Follow your Heart mayo which is the best I've had - and the closest to helman's in texture. I do like the "mayo" I make myself in the blender though, but that's because I add loads of garlic.

Over the garden wall is on Netflix now. It's a single series animation which is absolutely wonderful and everyone should watch.

I made some vegan "soured cream" to go with some buffalo cauliflower type things I was making and it ended up really good. 1/3 cup of Cashews liberal pour of Hemp milk Table spoon of apple cider vinegar Juice of one lime with some zest big pinch of salt Blitzed it all up in the blender - it came out a bit runny so I'd use less milk next time, but it was really creamy and fresh from the lime and went well with the cauliflower. For the cauliflower I mixed some rice flour and corn flower with more hemp milk, cumin, chipotle, garlic powder, oregano, salt, pepper, paprika to make a batter and then dredged the florrets in it, baked them in the oven for 20 minutes while I made up a sauce with avocado oil spread, garlic, chipotle and cider vinegar. Then I dipped them in the sauce and put them back in the oven for another 20. I'd probably leave out the "butter" next time, or add some sugar maybe as the cauliflower lost their crunch sitting in oil. Where the batter came off the cauliflower and baked onto the tray was probably the best bit, really crunchy and full of flavour.

Anyone wanna do some iron banner this week? @tnman

at £20 I'd be playing FM Touch now but £30 is pretty steep. I'm sure nintendo are making enough money, but the price of Switch games is really stopping me buying much.

Has anyone built a handheld based on a Pi? I'm looking at the kits for the Gameboy / gameboy advance but they seem expensive with a lot of custom made parts. I'd like to build a little thing with a nice handheld format - maybe GBA SP if it's doable.

I got a vitamix refurbished from John Lewis a few months ago and it's been a revelation. It munches through everything and it's opened up a whole world of stuff for me. I've been making my own vegan cheese, mayo etc and it makes recipes so much easier. I've used mine to make vegan mac & cheese and it's worth it for that alone. It looks like the price has gone up a bit since I got mine, but they still have them in stock and it's much cheaper than elsewhere. https://www.johnlewis.com/vitamix-reconditioned-blender/p2309337?colour=Black

I think you could do a lot of this with Quorn or Seitan. I really want to eat through all of the stuff in my freezer so I can start doing some of this stuff. I'd like to prep some tofu/spring onions/lettuce/cauliflower rice etc on a Sunday for some fresh meals and be able to pull spag bol, curry etc out of the freezer. I'm not doing too badly at prepping 15-20 minute meals when I get home but I really want to resist the temptation to order in when I can't be arsed.

Do you have a rosemary plant? I've got a huge one in my garden I can give you a cutting from.

Have you tried panettone? I know it's supposedly a cake but there's quite a lot of similarities in the process I think.

I've got nothing to add except that loaf looks fantastic.

I've been enjoying crimson doubles, I think the mechanic they have used to force a certain way of playing works really well. We've only had one game where we were really trounced all the way through, mostly it's felt pretty even and felt like we were fighting up to the end. It is quite fun going fully Rambo and taking the other team out by yourself, especially at sudden death, and there are a lot of tactical considerations. It's also so fucking beautiful to be able to rely on your grenades recharging, and to be able to use them offensively. I hope they keep it in the rotation, and use the data they collect to see that we need grenades back in crucible full stop.

If you have Chartreuse & Aperol to hand I can recommend the Gypsy Eyes, by Jessica Gonzalez from that book. https://kindredcocktails.com/cocktail/gypsy-eyes It is a wonderfully presented tome, which I regularly flick through for inspiration.