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Dropped in at drupal dropin london
Ann is dreaming about sexy php developers. And it doesn't seem like microsoft poisoned the pizza (although it was crap Dominos)
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Oren barzilay rox michal cole's flat on London
This guy is amazing . Isreal's answer to Johnny cash and Tom waits humping Jim Morrison
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Jim meets Tom
No idea who this guy is, bur heating him sing is Tom Waites humps Jim Morrison
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An American in London's Recipe for Cooking a Turkey
Ok, so the Turkey is the classic American dish and probably anyone who likes to cook in America has tried to make one for thanksgiving or another holiday. When it comes out all browned and juicy, it is a big hit with your guests. But maybe the most important thing about making a turkey is to know what a really bad one tastes like. Generally a bad turkey is dried out and the meat is all flakey and rubbery. If your gravy is bland also it is a bleak tasteless picture after many hours of work. And usually there are quite a few really hungry people attempting to swallow all of this. So, if you are going turkey, cook to win or just buy some sliced turkey-breast and make sandwiches. How to cook a Turkey* First get a fresh turkey. You will have to go to a real butcher and order one a few days in advance in the London area. A 7kg bird is good for 12 adults/6kids and will cost you about £60. You won't have as much leftovers as you might hope for ;) Barret's in Belsize Park are the rockstars of bird butchery, so if you are nearby head there. While you are at the butcher, also get fresh sausages for the stuffing. I use wild boar and apple which has a strong flavor. You can go with pork & leek, or cumberland as you like. You will need about 6-8 links. * Plan of attack: make the stuffing, make the cranberry sauce, make the bird, make the gravy, carve and serve* Make the stuffing: slice up 4 onions, 6 stalks celery, 4 cloves garlic and put in a large frying pan with olive oil. Cook about 10 minutes until soft. Take out of the pan and put aside in a large bowl or pot even. Remove the sausages from their skins and cook in the pan. When nice and brown put into the large bowl. Add about 8-10 slices of brown bread cut into cubes. Best if it is a little stale or put the slices in the oven until toasted first. Now add your choice of nuts from chestnuts, walnuts, hazelnuts. I also added dried dates, appricots and fresh apples. Consider thyme, rosemary and the classic sage. Now add 500-750 ml of chicken stock depending on how big a pile you have. You want it moist, not soggy. Thanks to the Silver Palate recipe, I also add 250ml tawny port. Do not add butter it will be all mushy and too rich. * I didn't make the cranberry sauce this year, Deb did, but it has cranberries, orange zest, orange juice, sugar. Throw it all in the blender and get it sweet enough. It adds a great color and refreshing taste to the plates. * Now to the bird. Wash it and remove all the pieces stuffed inside it. I know that some people have forgotten to remove the heart, liver parts and it can get all mixed into the stuffing ;0 Put the pieces to the side for a minute and refresh the skin of the bird with orange juice. Now the main cavity on the bird is pretty big, so use your hand and stuff away. Then take skewers and pull the skin back over the cavity as best you can. Also stuff the cavity up at the neck and skewer. Place the bird breast up in deep baking tray on top of a bed of onions, carrots, celery, 4 garlic cloves, the neck and all the inner pieces of the turkey. Add 3 cups of water to the tray. This will be your gravy. Cook at 150c for 4 hours, basting every hour with juice from the tray and then butter. If the skin starts to look too crisp, take a piece of tin foil and cover the breast. At 4 hours in the oven, then baste with 250ml tawny port and keep basting every 15 minutes until 5 hours. Put any of your remaining stuffing into the oven and bake for 25-30 minutes. Take the bird out and let it rest on a warm plate or over tray covered with tin foil for 10-15 minutes. * Make the gravy. While the bird is resting, strain the tray juices into a small pot. Add flour a spoon of flour or two and whisk until it is thick to your liking. You might want to add salt, pepper or more herbs depending on how it all came out. Keep the gravy hot as this really adds temperature to the meat (which looses temperature fast). * Carve and serve the bird. Remove all the stuffing first. There are a lot of ideas on doing this. I think take off a leg and then cut horizontally into the breast is a good way to go. Then slice with your largest sharpest knife at an angle vertically on the breast. Cut it thin. When you hit the breast bone, start serving. You can then go at the other side. While people are starting to get their plates. You might also find that the dark meat is a little cold by the time you flip the bird over. I usually return the legs, wings and dark meat to the oven to dry it out a bit and keep it hot for the second round of bird lovers. Note that fighting over the legs is an American tradition as well, but usually in banter and no need for a jump-ball in your living room. * and about the wine, of course any celebration worthy of this much effort deserves to start with champagne (ask our friends at French Bubbles for ideas). You should definitely serve red wine with turkey. For me, the more merlot the better. You got the big bird, go for the big red. We had a really great roasted squash soup to start btw. Drop a small dollop of creme freche sprinkled with dried cayenne pepper and adorned with a sprig of flat parsley. We also had the traditional sides of brussel sprouts and sweet potatoes with marshmallow topping. I hope I didn't leave out any really important detail. I also tend to make up stuff as I go along in the kitchen. Let me know any comments!
London t-day 2 days off
Thanksgiving is when I miss USA most. It's the best holiday. There's a lot to be thankful here in London, but no day to celebrate them in same way. Anyway got the turkey cooking and it looks great .
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Switched trains in dalston kingsland
Had to connect via 300m walk on street. Looks ok to Camden now
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Taking overground train
Another tube strike but overground is a nice option! Massive new station at shoreditch high street. And can use phone the whole journey!
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