Big Apple Hot Dogs really need no introduction but just in case you’ve been living under a rock – here’s the shakedown. Take fantastic sausages; all natural ingredients, gluten free, we’re talking a strictly lips and arseholes free zone here. Throw in a street cart that you’ll find on Old Street during the week and popping up here, there and everywhere at other times. Finally, and most importantly add the expansive and very friendly Abiye and his dedicated team and you’ve got a pretty darn attractive proposition – great Hot Dogs available to buy on the street, to eat on the go, the way it should be. In truth this a scratch I don’t itch nearly often enough, if I lived or worked anywhere near Old Street there’d hardly be a day when I wouldn’t partake – can you eat Hot Dogs for breakfast?
I created this recipe for a CoffeeSaturday bake-off which occurred some months previously, far too long ago for me to talk about it other than to say that Daniel’s CoffeeSaturdays are truly a marvel for coffee lovers and keen amateur bakers like me. Daniel’s many midweek pop-ups can be frenetic affairs, so I find the CoffeeSaturday offers a different pace and a chance to catch up with friends you may have crossed paths all too briefly over a juicy burger or plate of spaghetti.
You know what they say about buses? Well I’ve had a similar experience with panettone recently. Having previously only occasionally eaten those mini ones at a well-known coffee shop chain, suddenly my life seemed to be filled with panettone. As well as taking part in a bake off, I had the fortune to be invited to a masterclass held by a top Italian pastry chef. So in keeping with those proverbial buses, here’s my three wise panettone.
Reading Tweets from the queue on the opening night was how I first heard about the Long Table. I was sat in Lahore Kebabhouse, a much warmer environment from which to ogle at the bizarreness of London’s food scene. We’re people really queuing up, in the cold, on a Friday night to get into a market? Fast forward a couple of weeks and the Missus declares that her birthday gathering is taking place at the same market. Despite my best efforts to get the earliest train up to London, I find myself queuing a warehouse in Dalston, with the hipsters and the foodies, in the cold, on a Friday night.
Thirty five quid for a fry-up. OK, that is for two, but still that’s a lorra money for a cooked breakfast. But when it comes with the Hawksmoor’s meaty seal of approval it gives you confidence that you’ll be in for a treat.
I bet you didn’t know that eating burgers can help beat cancer? You won’t find any medical journals covering this remarkable breakthrough but it’s true because London based hamburger chain Byron is once again taking part in the annual Movember charity fund-raiser. Movember is a moustache-growing charity event held every November which raises funds and awareness for men’s health issues, specifically prostate cancer. Originating in Australia, it’s spreading across the global and growing in popularity here in the UK.
We get free bananas at work, something about keeping us alert and healthy making us more productive. I don’t know if it works, but bananas are nice and they’re usually gone by the middle of week. However, occasionally you get a batch that go brown quicker, and fickle as people tend to be, the less appealing ‘nanas remain uneaten, getting even browner under the icy blast of the office air conditioning. Well rather than let them go to waste, myself and our office manager squirrel them away; their fate is to become delicious and decidedly less healthy, productivity sapping banana bread.
With my parents visiting and funds low, a tasty but good value meal was needed. I usually cook a casserole, an old family favourite, for my parents and this certainly a good fit for the budget conscious cook. But then inspiration came at the butchery counter in Waitrose, looking rather lonely was a tray of pig cheeks. Now I’ve eaten pig cheeks in fancy restaurants, but never cooked them at home. The theory is similar to casseroling cheaper cuts; muscles that work a lot are flavoursome but incredibly tough, so animals cheeks which have been used to chewed food throughout their life are a joint prized for offering maximum flavour – slow cooking is essential though.