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origamicrane

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Posts posted by origamicrane

    Masterchef

    in Food Media & Arts

    Posted

    I personally would love to see a real masterchef.

    real prize money for pro chefs.

    were all the best chefs in the uk would be invited to participate.

    and you have a panel of judges that blind taste and judge the food.

    an ironchef with teeth.

    the format would be heats with themes or specific dishes.

    then as it gets to the final 16 each task would be a different set piece

    like restricted budget, surprise box of ingredinets, mass catering, presentation.

    Would love to see a round with all of the uk celebrity chefs battling each other!!

    would make absolutely amazing tv i think as real reputations would be on the line!

    MJU

    in United Kingdom & Ireland: Dining

    Posted

    You know i like this place alot

    but the other night i went there and was literally blown away!!!

    I've been to Mju six times now but the other night was like the most amazing meal I have EVER had ANYWHERE in the world.

    Ok we started with a lovely beef consommé and some cumin and sesame bread with excellent unsalted butter. Then the main meal

    1. Duo of Colchester Oysters ginger & rice vinegar and passionfruit dressing

    2. Seafood Trio was 2 slices of tuna sashimi with wasabi ice cream, a seared scallop, scallop carpaccio with water cress and langoustine tartar, truffle oil and foie gras shavings.

    3.Poached salmon melted leeks and Riesling nage

    4. Braised foie gras mulled wine jus, pear sorbet and hazelnut brioche

    5. Lobster linguini shellfish oil, dried Aromatic seaweed, Asian herbs

    6. Cleanser of lemongrass, salt and thyme foam cleanser

    7. Wild venison fricassee of mushrooms, parsnip puree & sweet cranberries

    8. Second cleanser of tapioca, coriander syrup and passion fruit ice cream

    9. Baked Chocolate Hot Chocolate Fondant, Spiced Fig Ice Cream, Brandy Anglaise

    everything was perfectly cooked, everything was really fresh, and each dish was a good sized starter portion and the ingredients so rich that by the time the foie arrived we were already stuffed.

    The only dish that I would have taken out was the salmon, it was excellent but for some reason, it didn't seem to flow within the meal (just a personal preference).

    And why was this the most amazing meal I have ever had anywhere in the world?

    look at the ingredients in the dishes,

    9 course degustation menu food only bill came in at £42/head?! :wacko:

    Professor Shalmanese's 2 week cooking school

    in Cooking

    Posted

    I think a lot of newbies have a preconception about the time Vs effort ratio of cooking.

    When I attended a french cooking course the most eye opening thing I made was a jus.

    The lecturer told us that we were going to spend the next 6-8 hours making a few litres of stock and check it ever 15 minutes to skim and depouiller and then we were going to reduce it down to just a fuew tablespoons to make a jus.

    my initial reaction was there is no way that spending 6-8 hours making a stock and then reduce it down to a jus would be worth it.

    how wrong I was!

    it was one of those, it tastes so good you are speechless moments!

    I think in every kind of learning you should be shown something that makes you go Wow! :wink:

    have fun!

    Christmas Dinner Menu Planning: The Topic

    in Cooking

    Posted

    "Twas the night before Christmas, when all through the house

    Not a creature was stirring, not even a mouse".

    Except me that is!

    I'll be stirring, chopping, roasting and a cooking!!

    Yeah baby!!!

    So less then 3 days to xmas and I don't see any major xmas dinner threads

    at the top of the cooking forum??? :blink: ???

    anyway starting tonight I am prepping the kitchen and making stock

    for 20 of my family and friends to descend on my home to

    eat the following

    1. Turkey ballotine with two types of stuffings

    Stuffing 1. sausage meat, porcini, pancetta, garlic, shallots and tarragon

    Stuffing 2. sausage meat, onion, leek, sage and chestnuts

    Sides:

    Roast stuffing balls

    Honey mustard roast parsnips

    Roast potatoes

    Roasted vine cherry tomatoes.

    Steamed carrots.

    Sauteed leeks

    Brussel sprouts with garlic herb butter and pine nuts.

    Sausages wrapped in bacon.

    Fresh Cranberry sauce.

    chicken and turkey gravy.

    2. Chicken ballotine stuffed with shiso, shiitake mushrooms, pancetta

    and chicken rosemary jus :)

    3. Roasted Gammon ham, honey mustard glaze

    4. Desserts

    Chocolate souffles

    Tiramisu

    Banoffee pie

    homemade ice cream

    hmmm do you think I have forgotten anything??

    So what you got cooking?

    Laduree at Harrods

    in United Kingdom & Ireland: Dining

    Posted

    ...my much adored Patisserie Valerie...

    Surely not!? A man with your impeccable taste would not fall for the...what's that English expression meaning "all frills and no substance" of PV? Their cakes may look great but they are way light on flavour...

    I dunno I love the ambience there and I still rate their cheescake :wink:

    if you know of a better cheesecake show me the way to it :smile:

    But the main reason I love the Soho branch of PV is sentimental. :smile:

    I've been going there since I was about 5 my Chinese sunday school is just opposite Ronnie Scott's.

    It also used to host two of the most funny, friendly, kind and entertaining waitresses I have ever met Maria and Helena.

    Maria was just like Edith Artois from the old 80's tv show 'Allo allo'

    and Helena was just a babe :wub:

    During university I would go there for lunch once a week in between lectures and they would sometimes give me a free slice of cake after my club sandwich and lemon tea. sigh.... :smile:

    Then about 8 years ago PV decided to expand, Maria and Helena left and it was then that it started to lose its lustre.

    I go there less now but that place still makes me smile.

    Laduree at Harrods

    in United Kingdom & Ireland: Dining

    Posted

    hehe ok

    :laugh: all the cakes were lovely, very light and refined and just right on the sweetness. Service was very good, the friendly staff happily shifting tables and chairs to accomodate us.

    The cakes are easily better then my much adored Patisserie Valerie and seem to be on a similar price also they are open to 11pm :) so I have a feeling I will be heading back there very soon and besides still got another 8 cakes to try :)

    osmanthus jelly recipe

    in China: Cooking & Baking

    Posted

    thanks for all the info so far.

    i actually have a big bag of osmanthus tea

    you think i could make an osmanthus tea jelly with it?

    i might try it and will probably trial and error with making a tea infusion

    but if anyone got any guidelines about making the infusion be most grateful :smile:

    osmanthus jelly recipe

    in China: Cooking & Baking

    Posted · Edited by origamicrane (log)

    hi just got back from holiday in Hong Kong

    and had one of my favourite desserts there.

    I'm back in london and am in seperate need of it.

    桂花果凍

    桂花 jelly

    "gwai fa go" ?

    osmanthus jelly?

    "Kwai hua" jelly?

    "Quan fa" jelly?

    can't find anything google :sad: .

    anyone know how to make it?

    got a recipe

    pretty please

    Turkey Stuffing / Dressing

    in Cooking

    Posted

    here's mine pretty traditional but a goodie.

    stuffing:

    500g sausage meat

    5 slices of fresh brown breadcrumbs

    100g butter mixed with 1/2 cup of coursely chopped herbs (a mix of parsley, sage, thyme, rosemary, tarragon)

    1 large diced onion

    1 chopped leek sauteed in butter

    half a bulb of chopped garlic

    1t salt

    1t pepper.

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