Picture to colour QR code converter
sqlite-utils memorycommand can import CSV and JSON data directly into an in-memory SQLite datbase, combine and query it using SQL and output the results as CSV, JSON or various other formats of plain text tables.
This looks very useful.
Braised lamb shanks
A key part of this recipe is to ensure the casserole pan is sufficiently full so that the lamb shanks don’t dry out. I use a casserole pan that is a couple of inches wider than the length of the lamb shank, and the contents usually fill the pan to a couple of inches from the top, with the liquid just about covering the lamb shanks.
- Lamb shank, 2
- Chicken stock, 500ml
- Red wine, 500ml
- Carrots, 2, scrubbed, cut into into ½ inch cubes
- Celery, 3 ribs, diced
- Onion, 1, diced
- Garlic, 2 cloves, minced
- Tomato purée, 1 tbsp
- Fresh thyme, handful, tied up
- Bay leaf, 1
- Worcester sauce, 1 tbsp
- Baking paper
- Salt + pepper
- Take a heavy-lidded casserole pan, add a touch of oil and brown the lamb shanks, then remove from the pan and set aside.
- Add the garlic, onion, carrots and celery and cook on a medium heat until the onion goes translucent.
- Add the tomato purée and cook for a further few minutes.
- Add the stock, red wine, Worcester sauce, thyme and bay leaves and stir well, then bring the pan to a slow simmer.
- Add the lamb shanks and season well with salt and pepper.
- Place a piece of baking paper on top of the pan, then place the lid on top of the baking paper to seal.
- Cook in the oven at 170°C for 2 hours, or until the lamb is almost fall-apart tender.
- Gently remove the lamb shanks from the pan, wrap in foil to keep warm and set aside.
- Take a fresh pan and pass the sauce through a sieve, using a large spoon to press all the sauce out. Discard the contents of the sieve.
- Using a fresh pan and sieve, strain the contents of the casserole pan. Use a large spoon to press all the sauce out. Discard the contents of the sieve.
- If you like, you can reduce the sauce to preference.
Quick pickled fennel
- Fennel, 1 whole
- Lemon, ½, juiced
- Cider vinegar, ~1 tbsp
- Olive oil, ½ tsp
- Fennel seeds, 1 tsp
- Caraway seeds, 1 tsp
- Coriander seeds, 1 tsp
- Salt + pepper
- Cut the fennel into thin slices (or run through the mandolin!) and stir into a good-sized bowl with the juice of half a lemon.
- Using a pestle and mortar, bash up the fennel, caraway and coriander seeds until fine and add to the bowl with a good pinch of salt and pepper.
- Add the olive oil and cider vinegar and stir well.
- Put the bowl in the fridge for half an hour or so to marinade.
I was reminded of Blogger Mobile from 2005(!):
When you send an email or MMS to [email protected] we set up a new blog for you and post your photo and text to it. You can keep the blog we set up for you or switch everything over to your existing blog by signing in to go.blogger.com with the code we send to your phone.
With this digital experience we try to commemorate [J. Dilla’s] legacy, but, furthermore, let old time fans and newcomers immerse themselves into the thirty-one carefully crafted tracks.
Very nicely done.
Just signed into IFTTT for the first time in a long while (one of my workflows had stopped working months ago) and yikes. Not sure what happened to IFTTT — it used to be great.
I got the cooking times from this Nigel Slater recipe:
Allow 15 minutes in the oven per 450g, plus 20 minutes extra
- Goose, 5.5kg
- Large handful of herbs (I used lemon balm, marjoram and thyme from the garden)
- Onion, 1 large, peeled
- Lemon, 1 large
- The night before, remove the goose from the packaging and the giblets from the cavity. Leave the goose uncovered in the fridge to dry out.
- Pre-heat the oven to 220℃.
- Season the bird cavity and skin generously.
- Stuff the goose with the lemon, herbs and onion.
- Place the roasting rack in a deep roasting tray then take care to locate the goose on the roasting rack so that it fits neatly and isn’t hanging over the edge of the roasting tray.
- Roast for 10 minutes at 220℃ then reduce to 180℃ and roast for 3 hours 13 minutes (3 hours 23 minutes in total).
- Every 45 minutes or so, baste the goose using the fat from the roasting tray, then drain the goose fat using a baster into a large bowl (there is a lot of fat!).
- Once done, loosely cover with tin foil and rest for 45 minutes.
Slow roasted leg of goat
You can use this for lamb, mutton or goat.
- Goat leg, ~3kg
- Natural yoghurt, 500g
- Olive oil, 2 tbsp
- Cumin, 1 tbsp
- Sumac, 1 tbsp
- Chilli flakes (or chilli powder), 1 tbsp
- Ginger, 2 inches, peeled and grated
- Garlic, 1 bulb, bashed up in a pestle and mortar
- Coriander, good handful, chopped fine
- Parsley, good handful, chopped fine
- Lemon, 2, juiced
- Salt + pepper
- Take a large bowl and add the yoghurt, olive oil, cumin, sumac, chilli flakes, ginger, garlic, coriander, parsley and lemon juice. Season generously with salt and pepper then stir well!
- Overlap a couple of pieces of cling film on your worktop, large enough to place your goat leg on with room to spare.
- Take out your goat leg, pat dry then place in the middle of the cling film.
- Pour the marinade over the goat leg. Use your hands to rub the marinade into goat leg, taking care to get the marinade into all the nooks and crannies.
- Carefully take in the sides of the cling film and fold over the goat leg. Take some more cling film and wrap the goat leg tight.
- Pop in the fridge to marinate overnight.
- Take the goat leg out the fridge and allow to come to room temperature.
- Remove the cling film and place the goat leg in a deep roasting tray (squeeze out any remaining marinade from the cling film into the roasting tray!).
- Cut a piece of baking paper for the inside of the roasting tray, and place on top of the goat leg.
- Cover the roasting tray with 4 layers of tin foil, ensuring the tray is well sealed.
- Cook for 6 hours at 140℃.
Having roasted mallard a few times, it wasn’t until I got a good food thermometer that it start coming out medium rare.
- Mallard, brace of
- Salt and pepper
- Take the mallard out of the fridge, unwrap, pat dry and allow to come to room temperature.
- Preheat the oven to 220°C.
- Season the cavity and skin of each bird generously.
- Put a large, non-stick pan on a medium heat and brown the birds on all sides for a couple of minutes.
- Place the birds in a roasting tray and place in the middle of the oven and turn down to 200°C.
- Roast until the internal temperature reaches 58°C for medium rare. I tend to check the temperature a couple of times and it usually takes ~20 minutes.
- Rest under a sheet of tin foil for ~10 minutes.
Internal temperatures (°C)1
- Rare 54
- Medium Rare 58
- Medium 61
- Medium Well Done 65
- Well Done 72
Before, if you’d said to me something like “they’re putting stuff in the food that’s making everyone gluten intolerant” I think I would have filed that as a food conspiracy theory. Now? I think I’d lean in that direction.
Last summer I lived alone on a tiny island in the easternmost part of coastal Maine—a region known as Down East—where I worked as a sternman on a lobster boat.
Tandoori masala lamb chops
These tandoori masala lamb chops are particularly good when grilled over an open fire.
- Barnsley lamb chops, 2, ~400g
- Tandoori masala1, ~2 tbsp
- Natural yoghurt, ~350g
- Harissa, 1 tsp
- Lemon, ½, juiced
- Extra virgin olive oil, 1 tsp
- Black pepper
- Take a bowl and add the yoghurt, harissa, lemon juice, extra virgin olive oil and black pepper and stir well.
- Add a little of the tandoori masala, stir well then taste and repeat. I find it’s about right when the marinade starts to taste a little too salty, but be careful not to go overboard.
- Pop in the fridge to marinate (ideally the night before, or the morning of the day you want to cook).
- Cook on a hot grill, a couple of minutes either side!
A remarkably charming television programme that nails British sense of humour.
Hastings Pier, East Sussex
Sequel to the excellent Desert Golfing:
Golf across an infinite* rocky Martian surface. Discover golfing obstacles that make us Earthlings gasp in awe!
In 2007, I had a Nabaztag and it was great fun to tinker with.
Giving hey.com a whirl — it’s plenty nice!