Gratin Dauphinois
Last month, at Download, one of the highlights of the entire weekend was finding this food stall that served French food. It was known around the festival as “The French Food place”. It’s official name was La Grande Bouffe and, to people more familiar with music festivals than I am, it’s already well-respected.
They basically served gratin variations and the nicest sausages in the world. One of the best parts is that they cook their food in these huge pans right in front of you:
I know that you have to take the “this is the first real food that we’ve eaten in four days” factor but, honestly, this was the nicest food that I’ve had for a long, long time. If it wasn’t for the fact that I knew I had to leave room for more beer, I would have moved my tent outside their stall.
Anyway, last night I started craving it, so today I made it for dinner. I went shopping after work, bought everything that I needed and 45 minutes ago (9pm), it was ready:
Hopefully, it looks close enough to give some of my buddies flashbacks. I’ll be honest, it wasn’t as nice as the festival food, but it was pretty good and will definitely be made again.
Also, anyone with access to a Marks & Spencer needs to get down there tomorrow and buy a pack of their Aberdeen Angus sausages, because OH MY GOD!
New food!
I get a ridiculously big kick out of opening new containers of food, whether it’s cereal, instant coffee, ketchup, butter, pasta sauce, booze, etc.
It just seems to taste so much better.
Blackcurrant Tango Advert (via hollysmoke)
This is perhaps the greatest British TV commercial ever made.
It’s a legend amongst people my age.
Reinforcing the vending machine hate, a friend tried to buy a Twirl today. The machine dropped the bar, but it bounced off the glass/top of the flap’s hinge and bounced back onto the top of the food on the bottom rack.
I wish I could have actually been there to see this happen.
OMG
Elz just linked me to this, the recipe behind one of my favorite things in the whole city, Cafe Gitane’s avocado toast. It’s ridiculously simple and easy to figure out, but for some reason a recipe validates what is essentially an overpriced naptime snack found in an oft-grumpy Nolita cafe.
Seriously though, best ever. (Via rach)
This made me want to make it for Sunday morning breakfast. The only changes I made to that recipe were to put the olive oil onto the toast, to let it soak into the untoasted bread in the middle, and I used Tobasco sauce instead of red pepper flakes. It was good.
Go Home Productions - “Wouldn’t It Be Nice To Have A Finger Of Fudge?”
(via markv1967).
I heard about this mashup album on Chris Moyles’ breakfast show while I was still in bed this morning. They played this track and it was one of the most energising things I’ve heard in a while. For people that grew up in the 80s in the UK, the song from the Cadbury’s Fudge advert is one of the most memorable tunes ever. I think this is great.
The candy machine in our breakroom is a jerk.
(Via chloesanchez: energyface)
The machine in our place must be related to it. Bastard owes me 50p.
Life’s a bitch
I always try to take a late lunch break because:
a) I love short afternoons/hate long afternoons;
b) I’m most productive between around 11am-2pm, and I don’t want to get in the way of that.
But that means that, by the time I get to the sandwich shop, I have to choose from what’s left, instead of what I want.
Oh God, why do you hate me so?
Gordan Ramsey shows you how to cook great scrambled eggs, with no f-bombs. Can’t wait to try this tomorrow.
I’ve known for a while that I make great scrambled eggs, but I basically do everything that he says not to do here. I whisk the eggs, I add a splash of milk and I season them before I cook them (salt, pepper and Tobasco sauce). The only things I do that he does is to keep stirring and to take them off the heat before they’re fully-cooked. I really want to try this tomorrow morning.
Plus, I might be better than Gordon Ramsey at making toast. Sweet!
(via bullshit)
