fisherman
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Posts posted by fisherman
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i do enjoy watching it, but only because it gives me a rare opportunity to shout at the TV. i don't watch any sports, which is, i understand, where most men get the chance to do this.
it's always very very amusing to watch some pompous arse (and no i don't mean either of the presenters) make a complete balls up of something i could
cook blindfold, or even couldn't cook at all, that bit to be honest is irrelavant.
i just like to see people fail, and it's even more gratifying when the aspirational middle class pricks get a good kicking and the digger drivers triumph
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i never had chicken there, always the lamb, never disappointed. shame to hear it's no longer.
i wonder what they did with the photo of lichfield?
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shimla pinks certainly isn't old school balti, being (if you haven't aready experienced them) a rather upmarket chain offering indian 'cuisine'
a few years ago when i was eating them 2 or 3 times a week, the best balti by a mile was from the royal naweed, naans the size of the table, picture of lord lichfield on the wall and dirt cheap baltis, what more could you want
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you need a licence from the EA if you want to set traps for either animal in freshwater (which is certainly where signal crayfish are to be found)
if you fance having a go in your local river, PM me and i'll direct you to some sites.
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you will find a write up by Origanicrime
now that's funny
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river cottage year and kitchen diaries are both excellent books, and provide a bit of inspiration
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now that might be harder, is that crucial part of the story something the post i replied to forgot to mention? or is it just your way of keeping things on topic?
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BBC Radio 4 Food programme and Farming Today have two families who are going to only eat food in season this year - intriguing but is it feasible?
well whatever next!
you may be surprised to hear that some people do this as a matter of course.
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i visited there earlier in the year and loved everything about the place.
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Knife sharpening, preferably lessons? I have 4 Japanese whetstones and several high-quality sashimi and santoku knives but am petrified of ruining them. They were last sharpened at Aritsugu in Kyoto.
I'm also looking for Iwatani gas canisters and Japanese charcoal-the smokeless kind that can be used in a small tabletop brazier.
there's nothing as satisfying as sharpening your own knives, ditch the whetstones and get hold of a 'spyderco tri angle sharpmaker' ebay is a good place to look, then visit
http://forums.egullet.org/index.php?showtopic=26036
when you've got used to the techniques involved, you can get your traditional whetstones out again, but the spyderco gizmo is excellent for a beginner
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good stuff bapi, i can't wait to go again. i think it will have to be after shauns night in january though
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cheers thom, i'd read the thread you mentioned but was hoping for a bit more info, didn't see anything that interested me that much! however, now you mention piccolino, i'm interested, went to the one in manchester with the same bunch of work people, on your recommendation and every body loved it so, i'll give them a ring.
thanks a lot
jon
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i'm working in liverpool this weekend, anyone got any recommendations for mid priced decent meals?
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most of the ones available now are castrated using chemical pellets, not the osrt of thing you want to get involved in really
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oh happy day, another presenter who can't present, just what british television needs
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Listen to them, like a bunch of larger louts daring each other to order the phall after a night on the piss. "Backs to the wall lads, he's having the Singapore Noodles!"
what exactly are these louts larger than?
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the fact i know less than you doesn't make you an expert......
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You sound like the Michael Winner of Chinese food.
"calm down dear! it's only a commercial" man i hated that advert!
to quote the manic street preachers
"And if you tolerate this
Then your children will be next".
Isn't mediocre food expectations the true downfall of British cuisine?
(British as in ALL it forms and variations)
It's not the fact that the UK doesn't produce world beating produce
but it the mass populace that have been weaned on low quality crap?
School dinners anyone?
Well I for one don't want to see the standards of Chinese food in the UK to be dragged back down. Chinese food over the last few decades has improved dramatically and the last thing I want to see is a chain come in and serve the same crap that chinatown was serving mid 1970's.
Especially when that chain evidently has the financial backing to produce something better.
yaaawwwwwwwnnnnnn
i think i prefered it when you posts were full of emoticons, at least it meant there were less words to read.
who exactly was it who bestowed on you the title of 'chinese food expert' anyway?
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i think all on here have to accept that they have much higher standards than the vast majority of people. i try (and i'm sure everyone else on here does too) to educate friends, family and colleagues whenever food is around or even mentioned, but it's a thankless task.
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well here it is, read it and weep.....
The Gilberts Menu Surprise – 8th September 2005
Chilled Water Melon Soda, Pineapple, Tomato & Bitter Olive Oil
Tartare of Garden Peas, Pistachio & White Peach, Veloute of Pea & Mint
Carpaccio of Hand Dived Scottish Scallops, Black Radish, Almond Oil Vinaigrette,
Shavings of Autumn Truffle
Fine Tart of Beetroot and Orange, Iced Feta Cheese, Scottish Girolle Mushrooms
Chateau Carbon d’Artigues Graves 2000
Confit of Cornish Skate, Turnip & Vanilla Puree, Roast Local Figs
Fleurie La Madone 2003 Domaine Chaintreuil
Roast Scottish Langoustine Tails, Peach Puree & Confit, Froth of Peanut Butter
Triennes Viognier Ste Fleur 2004
Crispy Galette of Pigs Trotters, Tartare of Spanish Gambas Prawns, Lemon Tomato, Rosewater Jus
Fleurie La Madone 2003 Domaine Chaintreuil
Savoury Ice Cream of Foie Gras, Warm Emulsion of Brioche, Balsamic Vinegar Caramel
Roast Scottish Grouse, Flat Parsley Puree, Smoked Sweetcorn Salad & Pancake,
Truffled Mash
Simon Hackett Foggo Road Cabernet Sauvignon 1998
Fine English Cheese, Melon & Mango Chutney
Salad of Strawberries, Lovage Jelly, Black Pepper Cream
Iced Sweet Olive Oil Parfait, Caramelised Chickpeas
Coconut Foam, Cep Mushroom Cream, Apricot Granite
Whimberry & Lemon Marshmallow, Smoked Sugar Fudge
Pacherenc du Vic Bilh Moulleux, Chapelle Lenclos 1999
the wine werchant is in the main square, opposite ye olde museum, and next to the posh chocolate shop
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christ, i'm feeling like columbo now, but oh, just one more thing.
whoever recommended the handmade scotch egg company, thank you!
we bought 6, and sara and i stopped off in various pretty parts of the county as we drove home and eat an egg in each place, the best was one made with haggis eaten on the top of the long mynd
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Oh, and as for The Feathers, Sara wouldn't even go in there for a drink, thanl fuck we cancelled the reservation!
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Just to say thanks to everyone who advised me on Dinham Hall and Hibiscus, we went last week and had a fantastic time. the hotel is perfect in just about everyway, and we'll be back soon, next time we go to hibiscus. Which, if you've never been, is a truely sublime experience. from the welcome the moment we went through the door, to the personalised 'Gilberts Menu Surprise' we were given as we left, everything was perfect.
The food never failed to impress, the service was perfect, Claude came out to see us 3 or 4 times, and was humorous, charming and self deprecating, as well as being an amazing chef, and so young - bastard! his wife (who's name I forget, sorry!) was the perfect host. We'll be back, sooner rather than later. We both agreed it was the best meal we'd ever eaten, and for a very reasonable £65 a head for the Menu Surprise.
Seldom have I parted with £220 with such a warm glow inside me, that night all was well with the world.
I must say though that the Food Festival disappointed slightly, the shops and butchers in
Ludlow are good enough that none of the stalls seemed to be offering anything that different. I did buy a leg of Mutton though, which was very good. There's a very good new wine merchants opened there too, which anyone visiting should check out.
When, in Hibiscus, I mentioned egullet, Bapis name was mentioned by just about everyone!
I do have the menu on my PC, but I'm not sure it would be politic to post it due to the 'surprise' nature of the menu. Don't want to upset claude, given that we're going back soon.
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you better be right, i just ordered a hattori HD deba!
Masterchef
in Food Media & Arts
Posted
i've downloaded the whole lot, as i can never remember when it's on, i've got the luxury of watching it when i like
and rewinding bits i particularly like shouting at