CaptainJack
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Posts posted by CaptainJack
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Hopefully there'll be enough savvy visitors to padstow to keep the independents like no6 and margots going for many years.
I don't see any franchise restaurants in Padstow, but I digress.
I have noticed the change from the very high brow type food they opened with till now, and I think it is for the best. Hopefully this will ensure their longevity, giving all visitors as wide a choice of food as possible when they make the effort to come here.
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The whelks we get here in Britain are very tough and hard to get on with. We make whelk spring rolls out of them and they seem to work pretty well. The whelk is very thinly sliced and stir fried with garlic ginger and finally sesame/soy. Then some juliene of carrots, onions etc and wrapped.
In general they can substitute squid where it is utilised thinly sliced and fried.
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Im really glad you enjoyed La reglade so much, i did a stage there in January and Bruno the head chef was a joy to watch work, I have eaten there twice and will always return. The atmosphere is perfectly Parisian.
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Gordon sits back for round two as everyone calls him a hypocrite and chefs eagerly join in the fray and either defend or attack him.
Very good points there, it is interesting to think about these behind the scenes media manipulations.
However, I think that most chefs will roll their eyes at this type of statement, crusades against our childrens school meals are one thing, asking for penalties against fellow chefs is another.
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Thanks for the advice, also when using a low temp steam rational do you put the vac packs into a tray with water then into the oven?
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I have a question:
If you do this for service how can you minimize wastage? if you SV 15 lamb cutlets and then only sell 2 for service what do you do with the rest? What about having sous vide lamb on the menu and then running out?
Sorry this is more of a logistical thing, but I am interested to see how restaurants get around the very long cooking times and inflexibility of the technique?
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On a related subject, does anyone know why St Ervan Manor closed and whether there are any plans to reopen it in a similar format?
No, it is being bought as a home i believe
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In Totnes there is a place called Rumour, its a really nice place to eat, not too expensive and a good atmosphere. The head chef used to work for us in Padstow and then ran John Burton race's cookery school. I had a lovely meal there the other day.
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Sorry to hear that you didnt have the best meal
On a positive noteWas your experience that negative?
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Sear with oil then baste all the way with foaming butter, its the only way if you ask me.
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This is stupid journalism, this person gets paid for this tripe?
I wear short sleeved shirts, some others don't, its a pointless piece of drivel.
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Whats the release date?
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I love eating apple cores, i think its the marzipan taste in the seeds that does it for me, I also eat the tops of strawberries.
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What kind of tomatoes did you use?
They were plain old vine tomatoes.
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Well tried the tomato water risotto last night, the risotto was fine but the sweetness was a little overbearing, I tried different herbs to try to cut through the sweetness, tarragon worked pretty well. I was a little disappointed with it though, I think the choice of ingredients to go into it needs to be well thought out.
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If you have stuff like the leaves from the celery, some onion that works too. Celery leaves are still flavorful, just maybe not as powerful as the celery itself. I did that along with peppercorns and some other aromatics when I got some shrimp and lobster shells and it made really nice stock with some good flavor.
Use sole or turbot bones if you can. A lot of fish like bass (european) make cloudy stocks. remove gills and blood sacks, snap the back bones in a few places.
Use a white mirepoix, sweated if you want but I don't, some black peppercorns and bay leaves. Make sure the stock gets nowhere near the boil for a clear stock, I like to keep mine at 85 degrees for about 20 mins, add the mirepoix for 20 mins then remove from heat and leave to stand for 10 mins before passing and chilling. Leave the bottom 10th of the stock which will be cloudy and chalky.
This should give you a clear but not too fishy stock.
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If I recall correctly, the Skate wing
What sauce did you use for the skate wing, i am trying to recreate this at home and am not sure what gigondas sauce is exactly
As for the Tomato water rissotoAnother question, did you finish this with a lot of dairy, like parmesan or marscapone? Just wondering if the dairy would ruin the clean taste of the rissotto.
Thanks in advance
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Why does everyone think that the head chef needs to be in the kitchen every minute of the day for the kitchen to put out good food. The cooks and chefs de partie and sous chefs are the ones who do the actual cooking day in and day out and just because the chef steps out for a day or two does not mean the kitchen falls apart.
Thats not quite the point here, the fact that the head chef doesn't cook everyday in a kitchen is fairly well known. The fact it that almost all of Ramsey's top chefs are in this one kitchen at one time, it would appear that they are concerned about this investment.
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Recently I have seen a lot of "oils" being used, citrus oils seems popular but I have also seen shellfish oils.
What is the deal with these as I have not tasted them but am interested? Are they simply infused regular oils or rind oils?
I have seen oil essence for sale in aromatherapy shops, are these edible?
Any help would be greatly appreciated.
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Seafood dinner
Thanks for your input basildog, we are currently changing our tasting menu and trying to acheive more of a sensible balance in each course. Over the summer we kinda lost it a bit (owing to massive covers as per usual) putting dishes in the wrong place and not really acheiving the desired effect, but Rick is on the case and we are all trying to build a new menu that is a good tast of what we do.
I am a bit miffed about the lack of cornish cheese at the moment. Not too sure about Cornish water, the only stuff I have seen has a blurb about being from the celtic heartland of Cornwall or something like that, methinks not.
Hope you had a nice evening
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Lobster olympics - The high dive into the water, the skeleton on a tray into the water, and some boxing and gymnastic events.
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I add soy sauce rather than salt to mine
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Saltmarsh Lamb - The best in the world
Welsh black beef
Fresh fish and shellfish
Not the greatest culinary location but has some amazing raw ingredients.
Ramsay Preps Food Off-Site
in United Kingdom & Ireland: Dining
Posted
Nice article, shame its not in a major paper so more people could read it. Thanks