Euston Road, London. First time trying these and it won’t be my last. I’m very tempted to go back and have another one! Great quality, the bee’s nuts!
Have gone to many Spoons over the years, and eaten many meals, but this is the first time I had the beef madras. Looked good and was pretty damn tasty!
At the Railway Bell, East Barnet. I will say that the staff are damn decent here. The lad who brought over the meal saw something wrong and returned to the kitchen to change the poppadoms. Good lad.
Really looking forward to trying this in two to three weeks after letting the magic happen.
🥬 🥕
Day Two Burping: This squirted everywhere when I burped it this morning! Have decided that I will be burping this twice a day for the first week or so, roughly every twelve hours. Second burp of the day was earlier this evening, no spraying, lots of bubbles, all good. The science is happening quickly with this one!
Found this in the wonderful bookshop Shakespeare and Company here in Paris. I do like Beckett so will be interesting to read his dissection on The Search.
In Paris and came across this wonderful stall by the Seine. Found this, a complete edition of The Search! Was chatting to the lady who ran the stall, saying I thought a complete edition would be three times the size. She explained that the paper in this edition was very thin, and quite a rare find (only €35!). Also noted that the spine had no creases so original owner might never have read it. What a find!
Edit: I understand now this might not be a rare find, but that’s fine with me, delighted to have found this!
So, I have been watching a number of videos on fermenting. I was under the impression that with the fermentation process, the brine was made from a combination of the salt and the shredded cabbage (or any vegetable), the sweating process, squeezing, and then the packing into the jar. I've recently seen a number of videos where the brine is essentially water and salt added to the chopped veg. This has me confused, I must admit. Is fermenting different with say making sauerkraut from other vegetables?
Hope this makes sense - Typed whilst commuting on a packed train!
So, I have been watching a number of videos on fermenting. I was under the impression that with the fermentation process, the brine was made from a combination of the salt and the shredded cabbage (or any vegetable), the sweating process, squeezing, and then the packing into the jar. I've recently seen a number of videos where the brine is essentially water and salt added to the chopped veg. This has me confused, I must admit. Is fermenting different with say making sauerkraut from other vegetables?
Hope this makes sense - Typed whilst commuting on a packed train!
If you have a jar with a silicone seal do you need to burp it?
I’ve read a couple of conflicting suggestions (not here) about this with some saying no, you don’t need to, to yes you do.
Appreciate any forthcoming advice. This is all very new to me 🙏
“Why are you f’ing recording me?”
“Firstly, because you have been aggressive…”
“I haven’t been f’ing aggressive!”
“You told me to f* off…”
“I f’ing didn’t!”
This afternoon in the Railway Bell in East Barnet. These two lasses kicking off at the staff. Have to say, the staff handled it really well. The two lasses, particularly the one on the right, when she tried to start filming the staff with her phone, was a right mess. They were both all over the place. The one in the white vest did a massive fart as she walked past, too!
You’ll always get these Spoon Karen’s!
This morning I started the beginnings of what I hope will be a fine jar of sauerkraut. Went for a couple of red cabbages, and added juniper berries and caraway seeds. 🤞
How many times have we gone through a season or two out of our minds (drink or something else)?
How Proust Can Change Your Life by Alain de Botton. A good, quick read. It’s like a mini biography with some thoughtful commentary along the way. I do recommend.
Hey all. Does anyone remember Billy & Bob’s Sports Bar on 235th Street and White Plains Road? Is it still there? I heard a story years ago that the barman (Erik?) was tragically shot in a robbery around 25 years ago.
Was doing so well... Suddenly with all the draws... That true FM experience...
Just in pain at the moment as I drop down in the league.
Natalie Portman reading Proust in full Padmé gear. I remember reading that whilst staring in the Star Wars Prequels, Portman was studying at Harvard, but had no idea she would be reading Proust. And I don’t think I have seen that edition before. Quite an amazing photo.
