The individual now. For bread I

Who can tell who to believe me. If you may require as many months to be able to write about a club sandwich. From February to try and always something went wrong, a basic material was missing. Understandably then someone will ask "well, what is this club anymore which makes it so difficult to find the materials but it's worth it to get into see the blog, huh?". But as I have shown many times in the past, even the simplest of dishes can take off if done with care, with love, with an appetite for katitis downton transport above. And what more is it here? Simply, simply, is made from scratch, with nothing ready, all homemade with the best specifications.
The basic idea is the J. Oliver, where before too many years had shown a club with lobster and bacon, had enthusiasm downton transport as an idea and had engraved in my mind. The reason downton transport to fix was the toast that I made in the winter, in fact French brioche, delicious and aromatic, buttery, airy, perfect. Through when I ate the first toast to that I remembered J. Oliver and started looking what and how.
Second lobster meant replaced by shrimp, and that these did not always available, downton transport and I wanted to avoid the bland frozen. And all this had to be found and I will have already made the bread that wants to become a 24-hour, time enough to spoil the shrimp. From May not, entered another period of obstruction, the bacon should be mine ... with only 7-9 days to get done.
Club sandwich, therefore, made from scratch, both for top score and for the pleasure of the cook will need to devote some is the energy to perform each step with precision and patience.
The individual now. For bread I've written all here, all I can add is that, having tried many more flour, the best result is achieved by soft 300g all purpose Koula, 100g and 100g Lemnos Robin Hood.
a spoonful of honey
I get a whole piece of pancetta, sure to fit in a large bowl I have. Prefer a little downton transport left over, so quit the dimensions downton transport I want to fix a snack with what does not fit ... About the piece is a little over 1.5 kg. Anaktefo all ingredients downton transport in a Basin, paying only honey is thinning, so you just heat it up in a bain-marie. And not integrated well but we do not mind, it will be the time required. So I spread the mixture over the meat on all sides and put it in the bowl, cover with the lid and enters the refrigerator. It will stay in the salt with herbs for 6-8 days while I go every day for even curing. The meat will turn out moist but we are not understood downton transport and do not shed. This time I used two large Tupperware because it was busy, and so I cut the meat in half. After 7 days is tight and ready.
The scour of the brine and spices and try. Cut a thin slice on the baking pan so check salt. If it is too salty leave it for about half an hour in the water sometimes change. Stove can be maintained for some time in the fridge wrapped in cling film and cut as we want to fry it and enjoy it, is very good even without smoking.
Allow to cool completely and put it in the fridge wrapped in cling film for at least a day to shake the fat almost melted. It would be better I put in the press with the cast iron but the fridge is too small to accommodate such tricks. It is now ready and can be used in countless preparations, downton transport carbonara, pies, omelettes, everything. Can be cut as we like, very thin slices for frying cubes, lardons, thick slices while it is certainly far better than the buyers downton transport to have since xenerosei ...
Finally, if everyone worked to fix it, it tests to balance the taste of salt and sugar, as well as to create his own combination of herbs, different every time to avoid the never bored.
The next day I make mayonnaise. In Basin throw the yolk and mustard and stir with whisk. I begin to add the oil, slowly at first and then more quickly, until absorbed all. To say my sin never weigh oil, I have done so many times now when I stop achieve the texture I want, and I gave everything.
Smooth the mortar basil with a little salt and incorporated into the mayonnaise. Fixes salt, add the cayenne pepper and lemon juice. Not just throwing a few drops of lemon, and maybe put x