theshedlikesfood.blogspot.com

The Shed

Sunday, 5 May 2013. Texture of tofu, tastes like liver" says Shawn. Who has taken it upon herself to ensure that I eat a new weird thing each day I'm in Seville. And she's not far wrong. Sangre encebollada. Is made initially by mixing fresh chicken blood with water which is then heated until set, then the block is sliced into thick pieces and fried with sweet, soft onions - and what tasted like a splash of sherry, though by this point this could be projection of what is within. Okay, what's that then?

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The Shed | theshedlikesfood.blogspot.com Reviews

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Sunday, 5 May 2013. Texture of tofu, tastes like liver says Shawn. Who has taken it upon herself to ensure that I eat a new weird thing each day I'm in Seville. And she's not far wrong. Sangre encebollada. Is made initially by mixing fresh chicken blood with water which is then heated until set, then the block is sliced into thick pieces and fried with sweet, soft onions - and what tasted like a splash of sherry, though by this point this could be projection of what is within. Okay, what's that then?

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1 the shed

2 fried chicken blood

3 hmmmm

4 close up

5 duck tenderloin

6 praise a the presa

7 oh oh so happy

8 posted by

9 6 comments

10 1 comment

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the shed,fried chicken blood,hmmmm,close up,duck tenderloin,praise a the presa,oh oh so happy,posted by,6 comments,1 comment,see those shadows,fish hall,and they are,sometimes,for more info,thanks tb,tachbrook street market,no comments,dear peta,nicola

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The Shed | theshedlikesfood.blogspot.com Reviews

https://theshedlikesfood.blogspot.com

Sunday, 5 May 2013. Texture of tofu, tastes like liver" says Shawn. Who has taken it upon herself to ensure that I eat a new weird thing each day I'm in Seville. And she's not far wrong. Sangre encebollada. Is made initially by mixing fresh chicken blood with water which is then heated until set, then the block is sliced into thick pieces and fried with sweet, soft onions - and what tasted like a splash of sherry, though by this point this could be projection of what is within. Okay, what's that then?

INTERNAL PAGES

theshedlikesfood.blogspot.com

1

The Shed: January 2011

http://theshedlikesfood.blogspot.com/2011_01_01_archive.html

Monday, 10 January 2011. The Shed, my friends, is open once more. Sad though we were to close over the festive period, there was one upside: The Shed makes the ideal environment for curing bits of pig. This isn't quite the Best Bacon Eva, but it's pretty close to very decent stuff from your local butcher, and far and above anything you can buy in a supermarket. Slicing is the tricksy bit, so either ask nicely next time you're buying produce from your friendly neighbourhood butcher, or make do. A large no...

2

The Shed: Sevilla day two: percebes

http://theshedlikesfood.blogspot.com/2013/05/sevilla-day-two-percebes.html

Saturday, 4 May 2013. Sevilla day two: percebes. Cooking them couldn't be simpler; boil some water, as salty as the sea. Add the percebes, wait for the water to properly boil again and they're done. Yep Still worrying to look at. Experience I had a few weeks ago. 5 May 2013 at 02:55. Ooops, forgot to mention how squirty they can be. Subscribe to: Post Comments (Atom). A haphazardly updated food blog and occasional supper club. View my complete profile. Salad Days and Offal Nights. Eat like a girl.

3

The Shed: Fried chicken blood

http://theshedlikesfood.blogspot.com/2013/05/fried-chicken-blood.html

Sunday, 5 May 2013. Texture of tofu, tastes like liver" says Shawn. Who has taken it upon herself to ensure that I eat a new weird thing each day I'm in Seville. And she's not far wrong. Sangre encebollada. Is made initially by mixing fresh chicken blood with water which is then heated until set, then the block is sliced into thick pieces and fried with sweet, soft onions - and what tasted like a splash of sherry, though by this point this could be projection of what is within. Okay, what's that then?

4

The Shed: November 2010

http://theshedlikesfood.blogspot.com/2010_11_01_archive.html

Friday, 19 November 2010. A vegetarian pie that isn’t ‘alf bad. I have finally cracked it; a vegetarian pie that doesn’t make you weep for the meaty dream your pastry could. Have contained. I’m not saying you’d fall over yourself to order it above mssrs Steak and Kidney, but really decent vegetarian pie filling has eluded me for a while, so I feel like sharing. Having watched CDWM recently I realise, with a shudder, that those days are still alive and kicking in some kitchens. 189; quantity of this pastry.

5

The Shed: February 2011

http://theshedlikesfood.blogspot.com/2011_02_01_archive.html

Friday, 4 February 2011. Pie Shed: where people eat pie, in a shed. We make pie, people eat pie, everyone brings a thing, no cash changes hands. Simples. Our inaugural pie shed involved a splendid beast made from beef, ale and aubergines, and a veggie number along these lines. Which even the beefies declared a fine specimen of. Pastry-topped goodness. Pots of herby mash, two types of gravy, bowls of buttery green cabbage and honey drizzled carrots completed our pie-fest. Needs to share her recipe. Around...

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lili-in-the-kitchen.blogspot.com

Lili in the Kitchen: August 2009

http://lili-in-the-kitchen.blogspot.com/2009_08_01_archive.html

Lili in the Kitchen. Me chatting about food, family, friends and travel. Monday, 10 August 2009. So, before i get back to talking about food, here are some shots of my other holiday (which is now also a distant but wonderful memory.). And enjoyed some wine tasting) but mainly hung out at the house, being entertained by Ben, preparing nice food and drinking good wine. The house had a few cookery books which we flicked through for inspiration, this. Tarte Noir from the Patisserie. Links to this post.

lili-in-the-kitchen.blogspot.com

Lili in the Kitchen: My Dad Beets All the Rest

http://lili-in-the-kitchen.blogspot.com/2010/08/my-dad-beets-all-rest.html

Lili in the Kitchen. Me chatting about food, family, friends and travel. Saturday, 28 August 2010. My Dad Beets All the Rest. Firstly, sorry for being away for so long. I realised I needed to catch up on my blog when even my Dad mentioned that I hadn't updated it for a while! Work has been busy and my weekends have been taken up with a short photography course (the results may not be obvious for a while as I need to practice what I've learnt! Sarah - first born, so pretty special. Http:/ thoroughlymodern...

fatfrangetsfin.blogspot.com

FatFranGetsFin: March 2013

http://fatfrangetsfin.blogspot.com/2013_03_01_archive.html

I'm Fran. I'm FAT. This is my blog where I try to get thin(ner). Tuesday, 19 March 2013. This week has been a strange one. It started with some news that I could have done without which plunged me into a slightly dark place. I continued to feel generally under the weather and very lethargic which was bad timing as it was a pretty demanding week. Thursday was rubbish. I had a work thing which went on until late so I wasn't able to eat until I got home when I just had scrambled eggs in a pitta bread. On Fr...

fatfrangetsfin.blogspot.com

FatFranGetsFin: February 2013

http://fatfrangetsfin.blogspot.com/2013_02_01_archive.html

I'm Fran. I'm FAT. This is my blog where I try to get thin(ner). Tuesday, 26 February 2013. So last week was bad. I went into this week with new rules:. 1) Fix the kitchen scales and weigh EVERYTHING - I have no concept of portion sizes at all and I need to be more strict. Bad but also not totally depressing. 3) Given that there are going to be bad days, make sure that I over-compensate on good days. Don't consume all my points (this is not recommended by Weight Watchers BUT I DON'T CARE). Made this love...

fatfrangetsfin.blogspot.com

FatFranGetsFin: Migraines and tomato sauce...only one of these is good

http://fatfrangetsfin.blogspot.com/2012/09/migraines-and-tomato-sauceonly-one-of.html

I'm Fran. I'm FAT. This is my blog where I try to get thin(ner). Tuesday, 25 September 2012. Migraines and tomato sauce.only one of these is good. In reality, it's stressful because I don't know how long it will last and I can't make it stop. Eyes open, it's there. Closed eyes, it's there. I can't turn on the light because that makes me want to vomit. I become EXTREMELY sensitive to light and become a bit "Hollywood swooning diva". Can you believe such a thing? Roll on this Monday morning and, after a sl...

thesardineinthebox.blogspot.com

The Sardine in the Box: Royal China Club

http://thesardineinthebox.blogspot.com/2011/08/royal-china-club.html

The Sardine in the Box. Anything that walks, swims, crawls, or flies with its back to heaven is edible. I love Chinese small eats and when I am in China I can't help myself stopping at each shop or food cart to try new stuff. My favourites small eats are zongzi. And xiao long bao. Certainly not R., for whom the only valid reason to get up earlier in the morning is to make a Fantasy Football transfer. Seafood xiao long bao. Deep-fried soft shell crab. Beijing style fried jiao zi. Beau à la louche. London ...

fatfrangetsfin.blogspot.com

FatFranGetsFin: The Diet Plate

http://fatfrangetsfin.blogspot.com/2011/09/diet-plate.html

I'm Fran. I'm FAT. This is my blog where I try to get thin(ner). Sunday, 25 September 2011. A week ago,Sue and I were stuck in a restaurant in Alcudia Old Town for a very long afternoon while the rain absolutely bucketed down around us. What could we do, other than get drunk? And drunk we got. Very. Part way through this impromptu drinking session, we started discussing my happiness (which is often really quite low) and the fact that my weight has such a bearing on it. The conversation went like this.

then15teaparty.blogspot.com

the n15 tea party: 22nd May menu!

http://then15teaparty.blogspot.com/2010/05/22nd-may-menu.html

Saturday, 15 May 2010. I'm very pleased to share the new menu for the n15 tea party that's happening on the 22nd of may at 2pm. so come along, meet new and interesting people, savour the home baking, listen to great music, have a nosy around a strangers house (let's not kid ourselves, it's definitely part of the attraction of a supper club! And come away relaxed, inspired and full to the brim with tea and treats. Email then15teaparty@gmail.com to book. 13 September 2010 at 16:47. Are you still going?

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The Shed

Sunday, 5 May 2013. Texture of tofu, tastes like liver" says Shawn. Who has taken it upon herself to ensure that I eat a new weird thing each day I'm in Seville. And she's not far wrong. Sangre encebollada. Is made initially by mixing fresh chicken blood with water which is then heated until set, then the block is sliced into thick pieces and fried with sweet, soft onions - and what tasted like a splash of sherry, though by this point this could be projection of what is within. Okay, what's that then?

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