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David Naylor

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Everything posted by David Naylor

  1. Has anybody here been on a Historic Food course by Ivan Day or know of anybody that has ? http://www.historicfood.com/portal.htm I have been bought a course for Christmas and will probably choose the roasting course. http://www.historicfood.com/roasting.htm Or maybe the Victorian Cooking http://www.historicfood.com/Victorian%20Cookery.htm Just wondering if anybody had any knowledge or experience of the courses. I do know lots about Ivan Day.
  2. Google is your friend - it really is easy. look here we are closed on xmas day
  3. Thinking that other people are actually interested in things you write?
  4. John why didn't you say that to him if that is what you "wanted" to do? I hope that the adjustment you made to the tip meant that there wasn't one. David
  5. Read the DH review earlier today. Not sure about the chipped enamel coffee cups though. Otherwise it seems a good place for a relaxing scoff. sorry piccie (courtesy of DH) is very big bt shows the enamel chips off nicely.
  6. in the '90s i worked for a software company in france, each lunchtime everybody went to the local cafeteria and would drink around a liter of wine each. I followed suit and would spend the first hour after lunch with my head on the table. Lunch started at midday for 1.45 hours. In the end i gave up the wine at lunch but made up for it during the evening
  7. You really should have got up and left once he came to "apologise". Mind you there is nothing else for miles around. Mobile phones....WHY?
  8. I've always wondered why those with life threatening allergies put themselves at risk trusting those earning a couple of dollars an hour. Surely it is easier and safer to make things yourself?
  9. I really enjoy visiting this shop, the selection of local cheeses and creams is outstanding, the service knowledgeable and very friendly. There is plenty of unpasturised cheese to be had along with excellent examples of local goats cheese. The shop is always busy especially on market day (Saturday,)locals will spend 50 – 80 Euros a time on cheese eggs and crème fraiche.
  10. John I topped crimped one of the pasties to see the difference in top and side crimping. I found the top crimping easier though side is the traditional method. I looked at a couple of videos on side crimping this afternoon and will give it another go using some spare bits of pastry. As an aside i noticed from your posts that you have spent quite a time in the manchester area, from what year did you start dining there and did you ever visit a restaurant on Bridge St called "Truffles"? David
  11. I thought I would share my Cornish pasty making efforts with you. Turnip, swede, onion and potato very finely sliced. Plenty of salt and pepper Finely sliced beef skirt, skirt is the traditional beef used in Cornish pasties and gives of a tasty juice when cooked in the pasty. All the mixture assembled ready for the pastry. Bought the shortcrust pastry from the local deli shop i hate making pastry. Pasties assembled ready for the oven – 220 degrees for 40 minutes then down to 170 for a further 20 minutes. Crimping not my strong point but working on it. Friday making more - big competition, 60 entries, these hot little beauties are my practise attempt. Appearing through the steam of a freshly cooked cornish pasty.........
  12. Its years,and years,since we went there. It used to be OKish Spotted the odd "Corie" star or three, during its heyday Not to mention the odd football manager. "Odd" perhaps being appropriate looking back Ah memories! ← Wow that does bring back memories. It must be over twenty years since i last went to the Moss Nook, 1987? At the time there was very little in Manchester of any quality and no matter what our thoughts on the food there today you could get more than a decent meal in the late 80s. I would eat there on my own probably 3 or 4 times a month, order wines that cost more than my car. I hated the whole cloche nonsense and thought the practise of decanting every red wine irrespective of age a little pretentious. Raspberries were certainly a la mode back then whether in coulis or vinegar format. I had quite a few duck and raspberry vinaigrette salads, duck served quite pink if I recall. One dish I will always remember and it still makes me slightly sick even now, it was the Warren Buffet of richness, snails cooked in garlic butter, wrapped in puff pastry baked and covered in thick garlic cream sauce served with small pieces of fried Bury black pudding, tasted good mind in an 80s kind of way. Once had a heated debate with Stuart Hall (for those of a certain age) of all people because I would not sit and join him and his TV friends for a drink at his table in the end being the wine slag that I was, err... am I drank a few gratis glasses of some quite decent red. Though I don’t remember why I had to ask him why his travel agency off Chapel St opposite the hospital was called Stuart Hall International Travel
  13. sadly i registered for those who don't want to, you may find these more interesting and the spelling a little better. kids at play. http://books.ladybird.co.uk/nf/Browse/Brow...,224362,00.html
  14. your first link was incorrect your second recomendation requires registration is it not possible to copy and paste?
  15. try http://www.restaurant-lechannel.com/intro.php?id=537 ate there a few times and never dissapointed. david
  16. Gary i agreed with Scott that the first thing anybody should do is communicate ones issues with the management team. my further comments were simply that this forum is here to share experiences good or bad and it is for each individual to form their own judgement on what is being said based on previous posts from the poster. What i dont understand having read your posts is why did you plump for a Mcdo when i am sure there were plenty of good quality Kebab shops open? Scott no offense was intended and if you are in the Vinnies in the New Year i'm the very slim young lad with ginger hair. Oh if you are going to key my car mine is a silver porsche that i let Sarah drive Merry Christmas, I'm off to Burgundy on Friday david
  17. Rather than crying about it on the internet wouldn't you have been better served taking it up with the restaurant on the night in question? ← Whilst i agree that comments should be directed to the restaurant management the tone of the post seems to convey dissapointment as per the line I did not sense a single droplet of salty water from the post. This is a discussion forum where participants share their culinary experiences. The comments were a reflection of the posters experience, sometimes these can be positive and sometimes not so. With these and many other of your tearful comments i'm suprised your eyes are not red and sore. Try this. http://www.onlinepharmacynz.com/images/pro..._eyes_1_157.jpg
  18. aye... his missus wouldn't chauffer him
  19. Can anybody list dishes that epitomised or were devised in the 1980s? In some ways this was a decade of contradictions: on the one hand we saw the popularity of delicate nouvelle cuisine and yet this was also the decade that the hamburger took off in the UK. Your suggestions would be appreciated Regards David
  20. Thanks for the pictures, i enjoyed your comments with each one of them David.
  21. you mean they came in ordered ate then paid? No shit.. sounds like a really classy place by the way
  22. No but they pay the wages. You know catering is a business it's a place of work for those that choose to cook and wait. A kitchen is not a meeting place for egotistical jerks.
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