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The Chicken Oyster: Sot-L'y-Laisse

The Chicken Oyster: Sot-L'y-Laisse. September 11, 2015. March 25, 2016. We ate our Spanish. Lunch) in the traditional Spanish manner – around 3pm, where the only other diners were three Spanish-speaking ladies leisurely enjoying their midday meal whilst catching up on their important affairs. Read More ». July 16, 2015. July 16, 2015. Pork Belly Chronicles: 1) Pork Liempo, Manila Munchies. June 12, 2015. June 12, 2015. Read More ». Newcomers to the Scene. June 10, 2015. On a mission to blog about good fo...

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The Chicken Oyster: Sot-L'y-Laisse | thechickenoyster.wordpress.com Reviews

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The Chicken Oyster: Sot-L'y-Laisse. September 11, 2015. March 25, 2016. We ate our Spanish. Lunch) in the traditional Spanish manner – around 3pm, where the only other diners were three Spanish-speaking ladies leisurely enjoying their midday meal whilst catching up on their important affairs. Read More ». July 16, 2015. July 16, 2015. Pork Belly Chronicles: 1) Pork Liempo, Manila Munchies. June 12, 2015. June 12, 2015. Read More ». Newcomers to the Scene. June 10, 2015. On a mission to blog about good fo...

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The Chicken Oyster: Sot-L'y-Laisse | thechickenoyster.wordpress.com Reviews

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The Chicken Oyster: Sot-L'y-Laisse. September 11, 2015. March 25, 2016. We ate our Spanish. Lunch) in the traditional Spanish manner – around 3pm, where the only other diners were three Spanish-speaking ladies leisurely enjoying their midday meal whilst catching up on their important affairs. Read More ». July 16, 2015. July 16, 2015. Pork Belly Chronicles: 1) Pork Liempo, Manila Munchies. June 12, 2015. June 12, 2015. Read More ». Newcomers to the Scene. June 10, 2015. On a mission to blog about good fo...

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Anderson & Hill, Birmingham – The Chicken Oyster: Sot-L'y-Laisse

https://thechickenoyster.wordpress.com/2015/05/31/anderson-hill-birmingham

The Chicken Oyster: Sot-L'y-Laisse. Anderson and Hill, Birmingham. May 31, 2015. June 12, 2015. Ex-chef Will Johns is the man you need when you want good food in Birmingham, he has an unrivaled fridge of cheeses, charcuterie and continental produce. Will is also a stocky guy with a Cockney accent, if the way he asks what you’re after intimidates you, let me know and I’ll introduce him and his nice side to you – he’s a softie really. Smoked Turkey, Pastrami, Gherkin and Mustard. The locally dry-cured ham ...

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Experiencing different cuisines – The Chicken Oyster: Sot-L'y-Laisse

https://thechickenoyster.wordpress.com/2015/05/05/experiencing-different-cuisines/comment-page-1

The Chicken Oyster: Sot-L'y-Laisse. May 5, 2015. May 16, 2015. In my first post, I just wanted to share a few thoughts about eating food from different cultures. It is a topic which I have discussed at length with many cooks of foreign cuisines that I have met and a recurring theme is that they feel that their cuisine is misrepresented. Here’s how I approach cooking and eating new cuisines. Find out if it’s authentic. Ask someone who knows about the cuisine how they eat it. At the first visit,. These din...

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Pork Belly Chronicles: 1) Pork Liempo, Manila Munchies – The Chicken Oyster: Sot-L'y-Laisse

https://thechickenoyster.wordpress.com/2015/06/12/pork-belly-chronicles-1-pork-liempo-manila-munchies

The Chicken Oyster: Sot-L'y-Laisse. Pork Belly Chronicles: 1) Pork Liempo, Manila Munchies. June 12, 2015. June 12, 2015. The loin of pork has always been the prized cut for roasting but in recent times, the humble pork belly has begun to receive the appreciation it deserves. However, the time and effort that goes into cooking it, I feel, is still not appreciated. Thus, this series Pork Belly Chronicles. The first to feature in Pork Belly Chronicles is the. From James and Carla of Manila Munchies. Sadly,...

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A few days in Manchester (Part 2) – The Chicken Oyster: Sot-L'y-Laisse

https://thechickenoyster.wordpress.com/2015/05/17/a-few-days-in-manchester-part-2

The Chicken Oyster: Sot-L'y-Laisse. A few days in Manchester (Part 2). May 17, 2015. June 12, 2015. As I mentioned in my last post, I wanted to try something new when I visited Manchester and a barbecue eaterie caught my eye during the previous day’s wander that took me to Katsouris. 8211; Day 2: Dinner. Albert Square, 22 Lloyd St, Manchester M2 5WA. This picture is deceiving, the tray filled two people comfortably. A selection of sauces on the table to change the flavour game. 8211; Day 3: Lunch. And fi...

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June 2015 – The Chicken Oyster: Sot-L'y-Laisse

https://thechickenoyster.wordpress.com/2015/06

The Chicken Oyster: Sot-L'y-Laisse. Pork Belly Chronicles: 1) Pork Liempo, Manila Munchies. June 12, 2015. June 12, 2015. The loin of pork has always been the prized cut for roasting but in recent times, the humble pork belly has begun to receive the appreciation it deserves. However, the time and effort that goes into cooking it, I feel, is still not appreciated. Thus, this series Pork Belly Chronicles. Read More ». Newcomers to the Scene. June 10, 2015. Newcomers to the Scene. Anderson and Hill,….

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Nikuman (Chinese Steamed Pork Bun)

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Cooking with Team J. Nikuman (Chinese Steamed Pork Bun). May 12, 2015. May 24, 2015. I love steamed buns, especially the ones you get at Chinese dim sum restaurants. I always found the idea of making them a bit intimidating because I don’t know what goes into making Chinese steamed buns. I’ve only made western bread that’s baked in the oven such as the French baguette. I made earlier this year. I decided to challenge myself and step outside my comfort zone to make my first Chinese steamed bao! Once your ...

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The Chicken Oyster: Sot-L'y-Laisse

The Chicken Oyster: Sot-L'y-Laisse. September 11, 2015. March 25, 2016. We ate our Spanish. Lunch) in the traditional Spanish manner – around 3pm, where the only other diners were three Spanish-speaking ladies leisurely enjoying their midday meal whilst catching up on their important affairs. Read More ». July 16, 2015. July 16, 2015. Pork Belly Chronicles: 1) Pork Liempo, Manila Munchies. June 12, 2015. June 12, 2015. Read More ». Newcomers to the Scene. June 10, 2015. On a mission to blog about good fo...

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