muichoi

Yes, was amused to note not a single vegetarian main course, although they do say they will make one up on request. ← Always an excellent sign. Down with food faddists!

About 2 teaspoons for 3lbs of pork. But I don't think it's critical since it's wiped off anyway.

I just made Siu Yook. I salted/five spiced the flesh in the usual way, but rubbed the skin side with soda and left overnight skin side down. In the morning I washed off the soda with wet kitchen towels and let it dry skin side up. I pricked the skin soon after it went into the oven. The result was miraculous, and clearly what restaurants do. Highly recommended.

We used to call sourcing buying. I think this has relevance to Mr. Hayward's thread above!

Assiette means plate. What do you think it means? But the worst of all is 'fine dining'. What a disgusting idea!

I eat there fairly often. I always want to dislike it because so many things about it annoy me intensely, but it's wonderful.

It's amazing how bad the most expensive 'organic' supermarket stuff is . Always entirely without taste and character.

One of the greatest foods in the world, certainly. Is there any truth in the suggestion that it's very high in cholesterol?

Is it not a phenomenal rip-off of 'White Heat' in format?

One point often neglected is that the fat from roasting must be poured off almost instantly-browned/burnt fat is hopeless for any kind of reuse and must be discarded, it's really pretty unhealthy stuff. On the other hand, if it never gets above 85c or so it's amazing how long it lasts, through many reuses.

Remove the solid elements then reduce slowly, skimming, the pan partially off the heat. When there is not too much volume left, add back the solid elements and as much water or unsalted stock if you have it to give the consistency you want. If not now entirely balanced, add a spoonful of sugar and whisk in some cubes of cold butter at the end.

I wouldn’t agree. Yes, it is simple cooking, but it is done extremely well and the pricing is spot on. There’s something about St John. The minute you walk in, it is impossible not to smile and to get that rush of anticipation. A horrible cliché, but ‘the sum of all parts’ does seem to say it all. But I suppose it also depends on what you’re looking for. The couple sitting beside us were clearly a bit taken aback at how casual the place is, but I love the energy, even if it is a bit boys’ club and testosterone filled (plenty of flash lined city suits). ← I'm really not knocking it! One has to admire the financial model, though. Chitterlings, marrowbones, venison offal and ox hearts, even from the best sources, cost pennies.

Smoked haddock is always salty. I soak it for several hours unless serving it raw. St. John is good and was a great original. The fuss made of what is simple home cooking is quite bewildering, though.

The manufacturers usually recommend ridiculous amounts-try just a teaspoonful.

I like them a lot-one feels real contact with the food, somehow.

Clearly no concern about their MO, then!

I like them black, the flesh entirely decomposed.Otherwise they're just a starchy lump.

Slightly less than 1 cup of liquid to 1 cup of bulgur. You're right, the recipes are wrong.

I bet that was a great wine , though!

No , It's the modern way of making everything into a hamburger and frying it (of course I exaggerate slightly..)

No contest. Petrus serves infantilised modern food.

Have you tried using the grill/broiler to complete the crisping? Maltose should only be used at the end.

The Canola oil-rapeseed- we get here tastes and smells disgusting. I'm very surprised to see it prescribed by such luminaries as Thomas Keller, but maybe it's not the same in the US. I love chinese peanut oil, but don't think it suitable for western food, for which I use olive oil, pork or poultry fat or butter according to whichever is correct for the dish in question. I do think there are health concerns about overheated and reused vegetable oils, which happens plenty in the chinese kitchen.

'Fine dining'. What a loathsome concept.

Dried herbs and ground spices really don't keep well in general, but whole spices kept in airtight jars can last a surprisingly long time, particularly in the freezer.