ermintrude
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Posts posted by ermintrude
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My ideal hob (stove top) would be 4 induction units - the control is amazing with central gas wok burner -- useful for a wok, charing peppers etc. You can assemble these with the modular units some company's make. But as I only had room for a 4 ring hob I went for induction, every chef I know who's used induction loves it because of the control BUT if you have a pan that does not work with induction or need fire then gas wins. To have both would be perfect.
If you have the space and the £££ look at the modular units.
If going for induction, check the controls some are intuitive and work brilliantly others are ergonomic monsters.
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With hands - thought that was the point of the warm towels. Also if it's good sushi and I invert it with chopsticks to dip into soy it often falls apart - sod it, I want maximum pleasure from my food and hands are the way to do it.
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Yea NEVER put your knives in the dishwasher!
If only my partner would get this.
With global knives it's not that bad regarding the blunting factor BUT it makes global knives brittle, hence havening a V about 1cm wide in fracturing out of the middle of my 18cm Vegetable Chopper and the end snapping off my small chefs knife.
I rant and rave explain why etc. It works for a few days then bingo in the dishwasher again
Do they make a dishwasher that refuses to start with good knives in them, it would be worth the cost over the cost of replacing knives and the time to get a good edge on them again.
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I wish people would stop pretending this imaginary protocol exists.
tip if you want. tip if you feel moved to do so.
Not a protocol, just the way it's normally done.
I.e. "Have one for yourself" in a pub or a club and leave the change in a
Cocktail/Hotel bars. But tipping is not the norm in the UK unless you get table service (and then it's often included)
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Customs dogs are trained to focus on drugs, so unless you find one that is very hungry (or who has a fondness for jambon), you should be safe from them.
Good luck!
Jason
Not true, coming back from the UK while waiting for passport control a dog sat down next to a hippy character, oh a drugs bust I thought, this will be interesting. But it turned out to be cheese and fruit!
That said I guess there are more drug dogs sniffing checked luggage than food dogs.
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Pubs
I go with fatmat
Not expected but if a regular or they've been good throw a drink their way. (A drink even if not taken is easier than a tip in many pubs). Bar staff in the UK are in general low paid and when you find a good one you should reward them. Not every round of drinks but fair reward for good service, And trust me, these things are noted, and (from when I was a a barman) it's more the sign of recognition tthat will get you better service than the cash.
Cocktail/Hotel Bars -
If you get service then you need to check the bill. If service is included only tip if you got above average service and the amount you tip depends on how much better it was. generally from spare coind to say up to 10%.
If service is not included tip starting at 10% for average service and increase if better.
If you go direct to the bar, once again check your bill (service will probably not be there) if it is then a tip is not expected but will be appreciated. I'd say leave your odd change up to £1, or if the barman has been helpful/interesting/done you a favor/whatever then leave a 10%+ tip what you think they deserve.
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Being Welsh (South Wales) I've tried Lava_bread but it is not common to find, and I;ve only had it a few times - never with cockles but I could see that working well, cockles (with vinegar) combined with lava bread sounds like a combo that would work well.
So far my experience of lava_bread is it's ok but nothing to rave about. But I can see it's potential, however I now live in London (Still visit family in Wales regularly) but have never see it for sale except in tins.
Every welsh person I know would not consider lava bread to be a common food in Wales and most I know haven't even tasted it.
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Can't stand Aspartame because of the taste.
I generally can't stand artificial sweeteners. I don't mind them used to do some MG trick but that's a very occasional thing to eat. If you want sugar have sugar but if you want diet drink have something natural like water. (As a caveat I don't mind using MSG when I cook, used correctly it can add extra umami to food, used wrong to make bad food taste good it's one of the worst things going).
Also why most people that drinking diet drinks are overweight. One theory is that you drink a sweet drink and your body expects calories but when it gets zero it compensates by making you either more hungry or delays the full feeling so you over eat so. (Can't remember where I read this).
I'd prefer, to have a sugar laced drink when I wanted something sweet and water or non sugared drink when I didn't.
I don't think of weight loss in all this, but been the same weight as an adult for for 23 years (140lb)
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I eat there around 3 or 4 times a year but have done so over the last 10 years. The previous time I ate there was Dec 22nd 2006. I'll come clean and say that I know several people who work there BOH. But I've also sent many people there to eat, friends, family, chefs, colleagues at work and most of the time they have had given great reports. I realise that the review you mentioned, he was "With his Nan" and did not want to complain, which I understand, but perhaps he could have 'gone to the toilet - and had a word off camera'. But like any restaurant it can have it's off days and sometimes you can have bad combinations of FOH and BOH. Like any restaurant it can have an off day (I've had a couple, mostly around service or over seasoned food but these are rare) .
I recommend Bibendum as it is a classic as when it opened in 1987 by itTerrance Conran and chief Simon Hopkiinson as Chef ( p.s. check out his cook books especially "Roast Chicken and other stories" and "The Prawn Cocktail Years" which are classics). And it was part of the big change in the restaurant scene in the UK, and then led to the Conran food empire. But it's not a typical Conran restaurant (he owns 1/3 I believe) and when it works it's briliant.
Last Friday when I was there I had butter poached lobster with broad bean puree (The lobster was more tender than the French laundry , followed by roast rabbit (which included the liver and kidneys - Bibendum are quite adventurous for the UK regarding offal) that was delicious.
Top tips go in the week if you can.
If it's your first time go for at least one of thier signature dishes:- Escargots de Bourgogne (12), Terrine of foie gras, fish and chips, Poulet de Bresse à l'estragon, Pithiviers au chocolat, Crème brûlée, Tarte fine aux pommes.
Also when I saw Matthew Grant's comments back in Feb, I did send them a link to the post.
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Baccus - 9 courses + wine pairing for £100 is good value.
Or go for 5 or 3 courses. The food is very interesting and while ,when I was there, some service issues go with a smile and appreciate what they are doing then you will either be entranced or repulsed!
As for Bibendum - it is a classic when it's on form but expect to pat £60 pp just for food, The clasics there are (Well so many in the starters Foie, Snails, Terrine,) Main - Fish and chips, Roast Chicken (For 2). Desert :- Creme Brulle, Tarte Fine aux pomme and the killer chocolate pithier (and ask for the digestif menu, they don't give it out as standard but some ver interesting spirits on there).
And a top tip - with a 30 page wine list, trust the somellier, the only time I've gone wrong there is when I ordered myself - give them a price point if you need to, and leave it to them. (However if you don't see the grape badge - busy - ask for the somellier. This is the sort of reastaurant that has 12 bottled of X and will never get them again, they charge by what a wine is worth (by taste) not by what it costs. So markups can range from 2x to 10x so put your trust in thier somelliers.
Asso just had butter poached lobster with broad bean puree at Bibendum tonight and it put the French Laundry's butter poached lobster to shame, this was perfection on a plate, (ok - if honest there was slightly to much frisse lettuce or it could have been chopped more).
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By "best meal" I meant the whole package, food, service, ambiance etc.
Best food so far is the Fat Duck followed by some obscure place in Paphos, Crete 5 years ago where the food for the whole restaurant was cooked on a 2 ring stove but was perfect, but service and delays were really bad. and then the French laundry.
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One thing the website does not say is that there is a convenient set of groves in the lobster shell (X marks the spot) and if you put the tip of your chef knife in the center of the cross (you can just see it in the photos) and quickly press down then you'll kill the beast humanely.
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And as a frequent visitor the USA the one thing I would say is smaller portions and more veg (Even if this just an option) as I hate wasting food.
The more you pay the less food you get seems to be the unwritten rule in the USA.
And one other thing why do so many places cover salads in very heavy dressings and put a coating on fries - what's wrong with standard fried potatoes!
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I have to go to the midwest later this summer on some personal business. Will probably fly into Chicago. I guess I'll see whether the reservations process at Alinea is more user-friendly than the one at Per Se. Robyn
You could also try MOTO (No reflection on Alinea but - my meal there, under unique circumstances, was the best dining experience I have ever had - and the food was stunning).
Oh dear, hope this will not affect my attempt at a reservation at Alinea next time I head over from the UK.
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truffle oil, wine pairings, when certain stuff is in season, never had fois gras
1. Truffle Oil - simple buy some BUT many truffle oils are just truffle flavoring in oil - use right these can add to food but they can also swamp food. Have you had a "real" truffle - not just the hyper expensive Alba or Perigord but there are others around (I still want to taste an Oregon white truffle but had to leave the USA as my job finished before they were in season)
2. Wine pairings - for me this is a way (esp in a multi course meal) for a restaurant to match what you eat to what you drink so you don't have to think about it. Having 3 courses you can manage it yourself, but a if a reastaurant has a sommelier then they know more than you and given your price point can work wonders, but when having a multicourse meal wine pairings are great (and in reastaurants that do not mention them a good sommelier will do it for you)
3. "when certain stuff is in season". Sorry but find it out!
The basics are E.g. You don't get strawberry's in January. Sprouts are not good in June. But this information is published everywhere from standard cookery books to magazines
4 "never had fois gras"
Do you want to try it?
So many ethical questions!
Me I love it, but always want to know that it came from a good farm. (Same about chicken).
If you want to try it, avoid the tinned, jarred stuff and try fresh fois gras either a terrine (for me the best way) or flash fried. I'd suggest that you do this at a place that knows how to prepare it rather than get a foie and try yourself. When you know what your after it's not that difficult if your careful.
The only way to find out is to try, I'd say if offered try it, if you have to pay for it - try and get the best you can for things like Foie (I.e. have a terrine not fried or a mouse the first time)
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Use the shells to make lobster bisque <yum>
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I was at a party where the hosts are meticulous about keeping track about how long the food has been sitting out and tossing anything that has been out too long or is doubtful in any way. People I know ate EVERYTHING that I did, and yet I was the only one who was sick. Apparently, I won the lottery and got the one bad whatever it was
This, in general, would indicate it was not the food many cases of food poisoning especially those that come on quickly are not caused by food but by other means of transmission. E.g. you touched a door handle and picked up Norovirus at another location which is NOT food poisoning also it may have been from something else you ate days before:-
Average times to make you ill are :-
12 to 36 hours Salmonella
1-6 days E-Coli 0157
3-5 days Campylobacter
7 days Cryptosporidiosis
2 weeks Giardia
Most people think food poisoning is due to something they ate recently, this is not always true. Statistically I think your hosts were not to blame, it could have been that sandwich you had several days ago. Because most people do not understand gastro illnesses many restaurants get blamed when it was the door handle at work (and these virus type infections are virulent)/restaurants/snack bar days before that was the source
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I was at a party where the hosts are meticulous about keeping track about how long the food has been sitting out and tossing anything that has been out too long or is doubtful in any way. People I know ate EVERYTHING that I did, and yet I was the only one who was sick. Apparently, I won the lottery and got the one bad whatever it was
This, in general, would indicate it was not the food many cases of food poisoning especially those that come on quickly are not caused by food but by other means of transmission. E.g. you touched a door handle and picked up Norovirus at another location which is NOT food poisoning also it may have been from something else you ate days before:-
Average times to make you ill are :-
12 to 36 hours Salmonella
1-6 days E-Coli 0157
3-5 days Campylobacter
7 days Cryptosporidiosis
2 weeks Giardia
Most people think food poisoning is due to something they ate recently, this is not always true. Statistically I think your hosts were not to blame, it could have been that sandwich you had 3 days ago
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1. The first Baby Jersey Royals of the season, boiled with unsalted butter and a sprinkle of Maldon sea salt. Perhaps this is where my foodie background comes from as I remember my grandmother, a pensioner with no income but her state pension would rather buy a 1lb of these than fillet steak (Only around for a few weeks and now the restaurants tend to get them all - the public get the bigger ones later)
2. Chips (For those not from the UK these are French fries but cut thick, not the silly thin ones, great big fat sticks of potatoes, crisp shell and fluffy on the inside with none of that 'coating' rubish) and eaten when your hungry, outside, on a cold, damp and windy evening with salt and malt vinegar (oh for the days when you could get them in newspaper). In a perfect world they would be fried in goose or beef fat.
3. Potato Dauphinois and who cares about the heart attack.
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I think this is a good thing BUT if service is included I hope, if it spreads, that they don't when the credit card bill arrive leave the gratuity space blank. In the UK if your not careful you can end up paying twice for service.
Also how is the money distributed, I've known a places where the staff got nothing, another where the manager (also owner) got 40% of the service charge, FOH 30%, BOH 30%, Receptionists 0% - even if the receptionist was given a cash tip it had to be put into the tip pool - if the didn't and found out, instant dismissal!
Done well it stops worker getting stiffed, can give recognition to BOH as well of FOH for a job well done and also allow the customer to add extra if service/food is excellent.
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Chop into 8cm (3 inch) pieces and put in a heavy pan and roast in a hot oven for around 20 mins until the bone marrow starts to give and get loose but watch it as to long and it will melt away.
Not sure of the fat content but it's high but mostly monounsaturates so good for you in moderation
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Bump - where now offers good sushi?
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"Gentlemen should always wear a jacket unless dining in a kebab shop."
No, gentlemen should be gentlemen and when required smart and presentable. (also swap gentlemen for lady). You can look like a tramp in a (crumpled, stained) jacket and tie or very presentable in (black or white) jeans and a good short sleeved shirt or (well cut, subtle) T shirt.
For places that make a dress code known then I, and most people I know, would try to fit in, but if I was too hot in my jacket I would expect them to let me take it off. I once took a friend to Les Ambassaduers, Paris but he only had a wool suit as he never normally wears a jacket. When he got too hot about a 3rd the way through the meal he tried to take his jacket off but was made to put it back on - as a result he didn't enjoy the meal as he was too hot, the rest of the restaurant had to watch someone uncomfortable and sweating. (This was 5 years ago so I've no idea if they are as strict or if there Air Con has improved).
I also remember my meal at Le Tante Clair, when I was told on booking the dress code was smart and I arrived without a jacket. when I got there I was informed a jacket was required (ok a fault on their part) but they were able to offer a vast range of jackets and I found something that worked but this did get the evening off to a very 'stiff' start but, and that’s a long story, it ended up a legendary meal.
However ultimately I would prefer to be in a room with ladies and gentlemen (i.e polite people) no matter what they wore than be in a room of rowdy impolite people dressed to the nines. Rules give guidelines, but can be bent, broken and ways are there to enable this. The skill of the Maitre d'/receptionist is working out when and how to do this.
As for the people who say dress makes no difference (and sorry if it's my take on aesthetics) seeing someone in a a wife beater, skin tight shorts and flip flops in la gavroche would distract from my dining experience as my attention would be drawn to them as standing out and away from the food and my dining companions (however if they were polite I would prefer that than an impolite person in an Armarni suit).
BTW not eaten at la gavroche but at many other similar places and aim to eat there one day.
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Xanthan Gum - to ice creams to reduce crystal formation.
Useful when doing inverse spherication to gel your liquid together before it hits the alginate but with it's low shear factor it remains very liquid in the mouth.
Useful to keep two miscible liquids apart for hot/cold, this taste/that taste tricks.
Useful to hold other things in suspension (e.g spherical caviar in a xanthian thickened liquid)
Just some ideas play around with it, I don't think I've ever wrote recipes down just had a go, sometimes they work sometimes they don't.
spinach salad dressing
in Cooking
Posted · Edited by ermintrude (log)
I'd second this and would recommend powdered mustard for best effect. However if the mustard is no no because of taste issues then powdered lethicin would help, a large pinch if making home quantities or more for larger, this will really help emulsify things and make the emulsion more stable.
You could also try a small amount (pinch) of xanthian gum especially if you have chopped herbs or similar that need to be universally distributed. The gum will form a weak gel that will hold the herbs or whatever in suspension.