muichoi
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Posts posted by muichoi
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Some beautifully conceived dishes. But is it pedantic to insist that a risotto does not have a separate sauce, or does anything go as long as it tastes nice?-in which case, should it not have another name?
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To be fair they are good judges. The problem with nearly all chefs is their preoccupation with technique and current culinary fashion which explains the alarming uniformity of current ambitious cooking.
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You make my point very well-the St. John mode is absolutely not the only alternative and I regret the demise of classical cooking.
I'm only judging by the pictures!
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Why is the current mode so infuriatingly fussy? it seems almost no one these days can put food on a plate quietly and with taste and style.
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I'm not sure how useful accurate readings are-in general instinct and experience give much more accurate results than following recipes, which by their nature are fairly random in their instructions for use of the oven.
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I walked past a Red Chilli restaurant on Charing Cross Rd in London today. Looked tacky - anyone know if there's any connection to the lauded Leeds/Manchester chain?
Do you mean Red n' Hot? it is tacky but the food is the real deal.
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Yellow bean paste and sweet bean paste is what's meant.
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Hearno, I think you've got it the wrong way round. I do not not like the modern idea of the 'personality' chef, I would simply like properly cooked food, and god knows that's rare enough in our deluded nation.
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Lovely...a hummus ashtray!
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She seems to have lifted her act wholesale from Nigella Lawson. I find it fairly disgusting.
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My answers-1) Onion, carrot, celery. 2) ground beef cheek-simply incomparable. 3)white for preference but whatever is on hand. 4)yes. 5)before adding liquid. 6)absolutely not. 7)5+ hours 8) it depends!
The less tomato the better, and none is superb.
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Interesting. I've quite often found McGee to be 'wrong' when it comes to practice rather than theory.
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It's not that long ago that the celebrities of the restaurant world were maitre d's, not chefs. I very much dislike the idea of 'personality' chefs who think that they are creative artists. They are not, they are artisans, and there is nothing wrong with that.
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But is the apple not a substitute for Korean pear?
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I have met many junior members of Ramsay's staff who have nothing but the highest regard for him.
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My favourite is 'Madhur Jaffrey's Flavours of India', one of the best Indian collections I'm aware of. This is not the same as any of those referred to above, I think.
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Not in my humble opinion. I've had the privilege of drinking quite a lot of Yquem and it really isn't a pudding wine.
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Agreed-both would be terrible. I would serve it as the first wine with a foie gras terrine.
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I went last year-horrible room and building, lovely staff, accomplished modern food that strives for originality and inevitably ends up dull. A tremendous wine list with some fantastic bargains if you know what to look for.
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Bruce Cost's 'Asian Ingredients' does exactly what you want. It's an excellent book.
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Well possibly, Man, but when I went to Randall for lunch it was empty, unlike Bocca Di Lupo. Though Randall is a grim venue the cooking is very much more technically accomplished than at Bocca Di Lupo-so which one is overhyped?
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I find their recommended cure quantities for bacon verging on too little-when weighing I've twice had to bin the results. The correct amount is the most you can possibly make stick to the meat.
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Tupac,you seem to feel you have the right to criticise minutely something in which you admit lacking expertise. Is that not presumptuous?
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I thought everyone knew that grouse legs were nasty?
I suppose expertise takes many forms!
Where to buy Kaya in London
in United Kingdom & Ireland: Cooking & Baking
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I've seen it in most Chinatown shops and in Wing Yip, Hoo Hing and Loon Fung 'superstores'.