Restaurant Review: Cicada

Mishkins can't do a table bigger than 6, I am still dying to go but on this occasion we were more than 6 so decided on Cicada. Part of the Ricker Restaurants chain which also includes E&O, Eight Over Eight and the Great Eastern Dining Room, so although I was disappointed at not going to Mishkins this was a good alternative.

In terms of ordering we opted for starters of everything to share. Chicken san choi bau, chili salt squid, sweet shrimp with chili mayo, roast duck rolls...not for the non-fish or game lovers. The best of this was the shrimp and squid. The chicken was strange. The lettuce served with wasn't crisp enough to act as its casing, and there was a lot of liquid. Still it tasted nice and didn't offend. We had also ordered edamame beans, these didn't actually show up.

Chicken

Shrimp

Chicken plated on it's limp lettuce

Squid

Family style

Duck rolls

The mains arrived really staggered some things arrived super fast like sushi rolls (spicy tuna for me) while some thing's such as rice and the last meal were 10-15 minutes later. Not ideal. Everything however tasted pretty good. The salmon tartare was incredibly fresh and flavoured with a lot of dill, which works for me. The Singapore noodles were another stand out, they had lots of prawns in as well as meat, so thumbs up for that.

Spicy Tuna Rolls

Salmon tartare

Singapore noodles

The quality of the food over all was average. Obviously as a big sushi fan I'm pretty picky. The rice with these tuna rolls was hard not melt in the mouth soft and sticky as it should be.

Drink wise I opted for Sake. It took a while to arrive as they hadn't any already chilled. I've never had it straight from the bottle before, usually it comes in the nice proper tumbler, so I'm not actually sure if it's usually shaken. The bottom of the bottle was very thick and milky and not all that pleasant.

Overall the meal was pretty good, not the best food I've ever had, not the best service (it was particularly slow, generally I don't mind as we weren't in a rush but we had to try and grab attention more than once.) Also my chair was balanced precariously on the end of a ledge and yes I did fall off. No fault of my own, I wasn't drunk it was just a strange place for a chair. Would I go back? Yes but I won't be rushing. Would I go back if I was aiming to impress? Probably not...

Atmosphere: 2/5, there was nothing to it. Luckily we were a large group so made our own
Food: 3/5
Drink: 2/5
Overall: 2/5

Marked down for the chair falling..ouch.

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Beside the Seaside

With wedding season in full swing, my latest adventure was to the north of England for a country wedding by the seaside. What with the weather of late I didn't even bother to pack a pair of sun glasses - however I was not compromising on the dress.

The hotel had 2 very nice features...the view and the roll top bath. These were very enjoyable things for me. Aside from actually at the wedding I spent a considerable amount of time in the latter - from which you could see the former (technicality that it probably meant the people outside could see me...)

From one of our bedroom windows

Morning sun

En route, a bit overcast

MMM

Extra MMM

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Tips for Using ImPress Nails

After using ImPress nails for a few weeks now I have learnt a few tricks that I think will be worthwhile passing on, especially as I'm seeing a lot of queries coming in from Googling various bits and niggles. I have found by using these nifty little cheats they do actually last the week, with maybe one patch up job in between.

1) The prep pad is essential. Without this the adhesive / sticky bit is not properly activated. When I started off I was using it over all of my fingers equally then putting it to one side, this is not the best thing to do. Because you apply the fore finger and thumb last, by the time you get there with your nail the prep has dried and doesn't activate the adhesive as strongly as your other fingers, hence why the fore finger and thumb are more likely to come off. Wipe the prep pad over all fingers then give them a good going over individually with it when you are about to apply the nail.

2) Your prep pad dries out almost instantly, but keep your packet (opening carefully helps) and store in here and keep with your spare nails. If you lose a nail and are replacing with another, get out your prep pad and give it a little spritz. I used Mac Face Re-freshener to dampen mine, but I imagine water will have the same effect. Just don't use too much, you only want to dampen to activate the ingredient again. Rub it over your nail and apply as normal.

3) If you have lost your prep pad, the active ingredient in here is rubbing alcohol. If you don't have any rubbing alcohol around use a bit of G&T! Yes I have done this, emergency nail replacement, a little gin on the finger air dry...apply, done. This will honestly make all the difference. Technically I guess it takes off the grease and naughty bits from the nail so the adhesive sticks effectively.

4) Deciding what size to use? Always lean on the smaller side if in doubt. Too big it will come off as will be grabbing to your skin. Too small will look more natural and you can flatten it out.

5) Take the backing off carefully. If you are too rough when taking the backing off you will bend the nail and not all of the surface will be flush against your nail.

Be careful...they are not as secure as gel or acrylic nails. This means...no washing up :)

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Open Letter to Facebook Users

I've been thinking about Facebook this week...here is my 30 second rant.

Facebook is not social therapy. Please do not air your problems that should be moaned about through the proper means, such as your friends over a glass of wine. The whole world doesn't need to know. Another bug bear? People sharing bad news and others 'liking' it, oh your cat died? Big thumbs up from me!

Next thing...sharing other people's news. No, no, no. If XX gets engaged or alike, that is for them to share. Not you. Just wait. Or even better? You want to congratulate your friends? Text or phone them, heck go and see them!

Pouting pictures of yourself? Just don't take them, period. Mirror shots and / or the ever tricky doing it in the mirror backwards while pulling your sexy face? Just stop. to be fair Instagram is worse for this, endless streams of people who clearly love themselves yet comment 'so rough today'.

Tagging...I'm having so much fun with my honey at XX restaurant? Oh are you? I think you're on Facebook projecting fun but clearly not having it, otherwise why is your phone out? And does anyone else actually need to know where you are having dinner/drinks/at your flat unless you're inviting them? Didn't think so.

This leads me neatly onto writing 'I love my baby so much (tags name) or ever better...writing on THEIR wall 'Love you so much', that is absolutely the appropriate way to show emotion, publicly. Not over text or in person, that way no one else will know how corny you are!

I categorise Facebook in two ways, 'competitive diary syndrome', those taggers and on site photo posters who want you to know exactly how fantastic their life is (the 'look how much fun I'm having's) or the 'Look how much fun I've had's), those who post endless photo albums of the same photo in a slightly different setting. The worlds worst Facebook album name? Honeymoon Cont...

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Clog Blog

So I've been quiet this week as work has been mayhental (I new word I have created based on being mayhem and mental...controlled mayhem mind you). I am now off for a very country wedding so will continue to be off line as I don't believe there to be internet connection where I am headed! In better news I relocated the whereabouts of my camera cord so photo uploads can continue business as usual.

Before the wedding season thoroughly kicks off and in between exhaustion fully setting in, I've found the best thing ever for tired tootsies. Today I received these...what a gift. Almost too good to just wear in the house, definite consideration for wearing to the office. Makes you want to do a little dance really!

Until the next time, I'm clogging off (god I'm funny in these)

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Dukes Barbecue: Restaurant Review

And thus continues the search for the best pulled pork and ribs in London. Following Pitt Cue and Barbecoa, Duke's Brew and Que (also known as Dukes Barbecue or Dukes Joint) had a lot to live up to. I have lived in East London for years, but only heard about this place a month or so ago. Luckily I am not completely out of touch, it's only been open for around 4 months.

I arrived fairly hungry and looking forward to some mouth watering meat. Ordering was easy. We just ordered everything. A mixture of pulled pork 'sliders', beef ribs, pork ribs and all of the sides. This place is definitely not diet (or veggie) friendly.

For drinks? The girls attacked the cocktail menu with gusto, while the boys opted for beers. The bar is also available for waiting and just drinking. The outdoor tables are also covered and inviting. Important for the British Summer.

With a twist, traditional mojito and cosmo but with tequila

The atmosphere was really friendly and the crowd was a mix of families and groups of friends it all felt quite 'local'. Definitely not pretentious or too 'East London'. The staff were also really friendly and attentive. Ordering additional cocktails was not a hassle to them at all, worked for us!

The restaurant/dining room

The bar...give us a wave!

So onto the main attraction. The pulled pork sliders were small enough to qualify as a slider, two big bites and they were gone. The pulled pork was good. Not the groaning, eyes rolling back in your head good of Pitt Cue, but good. The coleslaw was also nice, but again not up to that of Pitt Cue.

Slidey...

Next up I was incredibly excited about the macaroni cheese, one of my many weaknesses. Good as you could have expected from any mac 'n' cheese. It was delicious. Really rich and creamy with the macaroni perfectly cooked. The beans were also great. Not my first choice of food, but obviously they go so well with the smoked meat. We also ordered deep fried pickles. As I've been watching an unhealthy amount of Man V Food lately I have a new appreciation for everything deep fried. I'm also a big pickle fan. They were nice, but the pickle inside was quite plain. As was the mammoth one served up with the ribs.

Deep fried pickles

Beans (obvs)

Heaven

The beef ribs were two big hunks of blackened meat. They were really tasty and well flavoured all the way through the meat.

Nice pair

The pork were a bit tougher and less tender, but tasty none the less. The meat didn't fall from the bone as tantalisingly as it does at Pitt Cue, but when you gnawed it from the bone it was delicious. Again not somewhere to go on a first date...too much meat on the face/hands...

Pork ribs, nice pickle

We managed to polish off all the meat and sides mainly groaning in fullness. One of us however managed a desert. The 'Hackney Mess', a take on Eton mess, but in Hackney (obviously....).

Attack

Spent. All the 'dishes' are baking trays covered in grease-proof paper

Hackney Mess

Overall the atmosphere and fact you can get a table without queueing is a great bonus. Booking is highly recommended though. We booked the week of a Saturday night visit and the only time available was 6.30pm. We had a two hour window until the next booking. It didn't feel like we were being rushed or table turned, just fair enough we had 2 hours then to move on.

Cocktails, remains and condiments

I like the specials 'reel'

Decor

Semi open kitchen

Overall I will definitely be back here. Thoroughly enjoyed it, next time though...I'm going for the burger.

Atmosphere: 4.5/5
Food: 3/5
Drink: 4/5
Overall: 4/5

Find Dukes Brew and Que here for reservation and opening information.

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Carrie Cooks: Penne alla Sorrentina

Over a month ago I purchased some delicious (dried) foods from Italia. Finally I'm getting around to cooking with them. I was aiming for a light-ish, healthy-ish lunch today as I'm heading out for a mammoth meal tonight (more on that later).

I am also in lazy Saturday mode so it had to be simple. I decided to go basic with a creamy / garlic prawn dish. When I got home and played with things I already had in the cupboard (so likelihood is, you will too) it became immense.

For Penne Alla Sorrentina you will need:
1) Dried or fresh pasta. I used jumbo tricolore penne from Sorrento
2) Fresh (canned may work) tomatoes (3 large on the vine, equivilent of cherry will work)
3) Garlic (two cloves)
4) Dried / mixed spices
5) Prawns (other meat, veg or nothing will also work)
6) Cream cheese (c. 100g)
7) Coriander
8) Half a lime (Feel free to use the other half as a garnish for your diet coke!)
9) Oil (I used extra virgin olive oil with chili, but whatever you have in the cupboard, as long as it's not spray)

First off, get your pasta on the boil if it's dry as this will take around 20 minutes...which is about the time you need to do everything else. Before I added the water I added a good slug of oil to the pan firstly to stop sticking but also to give the pasta a nice flavour.

Soften some dried/mixed spice in some water and leave to the side for now (this is what you can see in the small ramekin in the above picture). Chop your tomatoes and garlic ready for the frying pan. Put a good glug of oil into a hot pan (about 80% of the 'hottest' setting). Drain as much of the water from your spices as possible and chuck these in. Then add your tomatoes and garlic with a good season of salt (Maldon sea salt for me) and black pepper.

Give it a good stir, and stir your pasta while you're at it. Next add your prawns to your tomatoes. If you are using another meat that takes time to cook, prepare this first then add it. Give your prawns and tomatoes a couple of minutes so the prawns are firming up and tomatoes simmering down.

Next add about 100g of cream cheese. I had light Philadelphia. Stir until it is all going a lovely creamy consistency with the tomatoes. Add a good handful of chopped coriander and a good squeeze of lime.

Drain your pasta and return to the pan. Now add your frying pan of ingredients to the pasta and mix it all together. Plate it up and add another squeeze of lime and coriander to garnish.

Simple but probably the best pasta dish I've ever made at home. Best bit? These are mostly things you have in the house all the time AND you don't have to feel bad as it's mostly pretty good for you. Go a bit easier on the oil if you are really watching the calories.

buon appetito!

PS I know Penne alla Sorrentina is probably a real recipe completely different to this, but since my ingredients are from Sorrento I just went with it, good enough name as any.

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