Clearly I’m not much of a cook but my mum does a phenomenal salt beef though I prefer tongue. Still lots of good old-fashioned places dotted around. If you want to feel like you’re in a Jewish grandmother’s flat and have an excellent meal then try Oslo Court in St John’s Wood. It’s not Jewish food but you will feel like a 94-year-old who fled Poland by the end of it such is the decor and clientele. It’s excellent.
Will do that. My wife’s gran is literally that person. We have her memoirs here. I challenge any man to read them and not cry.
Mine still isn’t upto temperature. Needs to be 89c it’s currently 82. I’m following a paul rankin recipe, after he did a tour of the states and took what he felt were all the best bits of the different recipes. His does not say to remove the skin and fat. Start it high temp then turn down then finish it on a high temp.
Chicken, gravy and mustard. The gravy for wetness and flavour. The mustard for flavour along with freshly ground salt and pepper. Yum.
Like the way you strategically place the mustard at 3 different locations on the plate so you never have to reach too far to dip the chicken in it. Maximum efficiency - minimum calorie useage.
