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User banned
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Join Date: Jun 2011
Posts: 13,313
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User banned
Join Date: Jun 2011
Posts: 13,313
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If any of you get to Waitrose, buy their packaged chicken stock (or use Knorr-bottle stock from wherever) and rose veal and use that as a protein-base for your jollof. If you can add chicken/duck/goose/turkey feet, even better.
And add white pepper.
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At Obe’s Kitchen, it’s lamb-season all-year-round, not just at Easter. I rate that.
Flamingo, Fig and the Fire That Remembers.
London’s shine is vast; Liverpool’s shine is textured.
Last edited by Redway; 23-02-2024 at 05:13 PM.
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