London/Iceland good questions.

[tekobo]

2 minutes ago, MacKenzie said:

That is all very fine but I'm feeling left high and dry.  

Don't know what you mean?  You gotta fly the ocean, like @Shuley is planning to, if you want to partake of our wonderful British food.

[MacKenzie]

I am teasing you for only posting 1 pix which caused me to severely salivate and telling us how great the menu was- leaving me wanting more, more, more.

Edited May 17, 2018 by MacKenzie

[MacKenzie]

This was going to be a double post so I eliminated it.

Edited May 17, 2018 by MacKenzie

[alimac23]

That’s fantastic that you went last night, glad it was still good!

This is from the last time we went.




Sent from my iPhone using Tapatalk

[tekobo]

16 hours ago, tony b said:

@amusedtodeath - I just ordered it off Amazon - 

 https://smile.amazon.com/gp/product/1845337565

Cool.  I hope you like the book.  It regularly make their slaws, use their instructions for Q and their house rub is a great go to rub.  The amended tea smoked duck came out of that book too. 

[tekobo]

10 hours ago, alimac23 said:

That’s fantastic that you went last night, glad it was still good!

This is from the last time we went.

Thanks for the recommendation @alimac23.  The food was really good but the best bit was their ice cold Breton cider.  OK, so it wasn't the best bit but it went really well with the food.  @MacKenzie was right, I had more photos but was on the train and couldn't upload easily.  Here they are so you can have the whole experience.

I arrived early so they were still in the middle of their staff briefing.  The guy was getting all excited by the wine.  I was happy with my cider. 

Menus

The food

Sourdough with bone marrow

Pig's head scrumpet - delicious and not as scary looking as it might have sounded.  

Smoked beef neck with divine shiitake mushrooms.  I have tried making the shiitake mushroom pickle at home. It was nowhere near as good as this.  

Onglet.  I think that is what you call hanger steak.  

Hispi cabbage

[tekobo]

And finally, to get back on topic.  @Shuley, my friend's teenage son often comes out to eat with us.  I can confirm that your choices are teenager approved.  He loves Barrafina - we have been there many times together - and enjoyed Dishoom when we all first tried it in April.  I also followed up on the Turkish restaurants in case you are interested.  They are away from the centre of London but, if you go to Greenlanes, you will get the authentic experience.  Friend tells me that the subject of which restaurant is best is the subject of hot debate but her choice was Antepliler.  She also said that you could go to Turnpike Line to Tarshish for a place that is a bit smarter.  Have fun, whatever you choose!

[Bruce Pearson]

Tekobo do you know how they make the hispi cabbage? It looks like it’s pickled?

[MacKenzie]

Thanks, tekobo for posting those pixs.   Even though I couldn't taste the dishes they certainly looked interesting and delicious.  

[tekobo]

2 hours ago, Bruce Pearson said:

Tekobo do you know how they make the hispi cabbage? It looks like it’s pickled?

Hi Bruce, the cabbage is not pickled. They had trays of barbecued cabbage on their work counter.  I looked it up in their recipe book and it looks like they parboil the halved cabbage briefly, then barbecue it to colour and wilt the leaves and then dress with oil, lemon and salt and pepper.  Very tasty!

[tony b]

9 hours ago, tekobo said:

Hi Bruce, the cabbage is not pickled. They had trays of barbecued cabbage on their work counter.  I looked it up in their recipe book and it looks like they parboil the halved cabbage briefly, then barbecue it to colour and wilt the leaves and then dress with oil, lemon and salt and pepper.  Very tasty!

ckreef posted a grilled half head of cabbage, with vinaigrette. I've done it once - very tasty.

I'd eat everything on that menu - crazy, insane goodness!

Mangalitza pigs - Oh, Hell-yall Yes!!!