CalumC
-
Posts
343 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by CalumC
-
-
When none of your friends know what the hell egullet is. You have become 'these people i talk to on the internet'. That gets a few eyebrows.
-
I worry based on the report i believe Phil gave (it may have been someone else) earlier last year. I had a stunning meal in february but I don't know if theres enough in the 2 star range except for the atmosphere/feel. I need to go again really, see if anythings changed since the last visit, if the new book is on the way then perhaps things are still 2 star standard. I don't mean to say that anything bad is coming out of the kitchen, if bad food is being made then a restaurant doesnt deserve any stars, no matter what they aspire to. I really hope they don't drop one.
Edit: Didn't really get across what i meant the first time.
-
The restaurant at Tate modern has a stunning view over the thames but the atmosphere might not be what youre looking for.
-
Tony in positive michelin comment shocker!
http://www.viamichelin.co.uk/viamichelin/g...0Flinn?from=UNE
Interesting, I didnt realise michelin would be giving such press to a place like this.
Was surprised to see "molecular gastronomy" used in the article, I thought michelin writers would have been aware to the hatred for the phrase by now.
-
-
You know ive got a very good feeling that you might be right there, they do look like that. I think we might be back in Turnip Town.
-
Ha, start of that 2nd one. Bloody awkward sod, I feel for the presenter.
-
Calum, I remember life being difficult at the end each term, but really turnips?!
I had a stew planned, they would have gone in that. Better than living off rustlers.
-
Thanks for the identification, I reckon they have a future in stir fries. What kind of stews do you use them with?
-
Jesus, forgot to put the flickr picture in. But yes, the one on the right.
-
Bad timing my friend, how am i supposed to force myself to go to a seminar now.
-
I just went food shopping, bought some of these what I thought originally to be a turnip variant. I've got home and realised that I've probably just bought some round Daikon. Am i right?
If not, what the hell has my lack of knowledge led me to discover, and what can i do with it.
Cheers.
-
I would absolutely love to do that walk, the yorkshire dales and north york moors are pretty much my favourite place in the world. Theres a brilliant little pub in Reeth, Black Bull i think it was. Great ales (Theakston I think, Old Peculiar on tap made me very happy) and a very good steak and ale pie from what i remember. Its possible that i'm seeing it as so good based on my age on first visit and the family holiday aspect, but I'm fairly sure it was as good as i remember.
I believe from your map that you're going to be passing just above a village called Barningham, I don't know whether it would still be open, but there used to be a pub there run by an old man, it was basically his house, everyone sat in his living room, drinks down in what would normally be a coat room. This is a good 5 or 6 years ago that we last went.
Enjoy the walk, incredible scenery around there.
-
Just to make you jealous, I saw those clips a couple of weeks ago and started searching around for the whole lot. Thanks to a very kind gentleman I found through a lot of obscure googling I am now in posession of DVD's of Marco cooking for Roux, Kofmann, Blanc and Nico as well as two episodes of him behaving badly and cooking for nobody in particular except Keith Floyd.
I haven't even got around to viewing the Roux Brothers series that i had also been looking for and that he also had 
Couldn't rip those and chuck them on youtube could you? Sounds brilliant.
-
I'm part way through the first one, really, really interesting. Thanks are indeed deserved. Its quite interesting so far seeing him so much younger, he seems so incredibly driven. Dishes like the leek and lobster terrine did put ramsay in mind for me.
-
Not sure if its common knowledge already but...
I emailed anthonys the other day enquiring about getting some food chemicals in smaller amounts from his large orders from MSK, to which the answer was no, because they will be opening an Aroma shop at the piazza in 2009, apparently selling some chemicals (I mentioned maltodextrin and gellan. Inteeeeresting.
Do you cook with that sort of stuff at home Calum?
I've used a few before, samples from MSK and fortune of finding xanthan in Tesco, but the main reason I dont use them more is because i can't get them. Even then, i'd only be using it for fun, nothing too day to day serious.
-
Oh man, we feel your pain. The thing about goose and duck is that theyre awesome even cooked medium (and maybe a bit further). The meat stays great, and the skin goes crispy, but follow whichever skin preparing techniques you see fit. It'll be delicious for you, simple enough for them.
-
Not sure if its common knowledge already but...
I emailed anthonys the other day enquiring about getting some food chemicals in smaller amounts from his large orders from MSK, to which the answer was no, because they will be opening an Aroma shop at the piazza in 2009, apparently selling some chemicals (I mentioned maltodextrin and gellan. Inteeeeresting.
-
God bless the student loan, I found a copy today, decided to go for it. Looks an absolute monster.
-
Bastarding thing seems to be sold out everywhere! Harumph.
-
Glad to report that it was well worth the visit, though slightly unusual in some way. I'll write up what i can remember tomorrow hopefully.
-
Had a good sprout involving starter yesterday, Faggot made of rabbit offal, slice of black pudding and some sprout halves, seemed to have been either boiled/steamed then fried, or just fried. Very nice.
-
I ate at the Piazza last week and had very 50/50 experience.My wife and i arrived to be greeted by 2 " bouncers" on the door which was a little off putting...Once we entered through the door into the exchange my breath was taken away ! The inside of the the exchange has been designed so beautifully, and had a great atmosphere. We then walked down the stairs into the restaurant,we stood and looked around for a reception desk or somebody to greet us.With no joy we wandered around until we bumped into a waitress ,she then directed us towards the open kitchen to where the reception is situated.We had our coats taken and sat straight at the table,the restaurant was fairly busy which was good,a really nice buzz to the place.From my seat i spotted Anthony snr watching his staff and the evening service in full flow(Like a Hawk) .Then looked to my right and spotted Anthony jnr sat under a sink talking on his mobile telephone in a room that i can only describe as a washing up area???My order was taken and I sat and waited for the starters to arrive,they appeared very quickly hot and presented nicely. We also ordered some bread to go with our meal ,which was one of the most funny parts of the night it was like the ends of a stale french stick, 5 tiny pieces (mouthful size) for about £3! As I ate my starter i looked over the table for the salt and pepper, there was none!! A bistro with no salt and pepper whatever next!! The waiter delivered the S+P after we'd finished the 1st course,meanwhile anthony was still sat under the sink!Maincourse this is where it went really down hill,my wife described the lamb as "the worst piece of meat she'd ever eaten" and my sole was raw,both dishes very light on any type of vegetables or potato apart from the raw fondant potato on the lamb dish.We swapped main courses as she said her lamb was ineadable and I was then left to finish off the really chewy lamb.The cooked parts of the fish maincourse were eaten and we hasterly asked for the bill,meanwhile Anthony was still on the phone which is one of the things I dont understand,this restaurant has been so hyped up in the press,and to serve such bad food in its opening weeks?? Why wasn't he looking over what was being sent out?We left after paying the bill as we didnt want to risk dessert ....... very disapointing and expensive for what it was
Ouch, thats a shame, sounds very unusual for them to have done so well otherwise so far. The salt and pepper i'm not sure I agree would be quite such an issue in itself, if seasoning in the kitchen is precise, it shouldn't be needed at the table. But if you felt then it needed either, then clearly you are within your rights asking for it. The bouncers thing I really don't get, I can see how that might put you off a bit, perhaps they are there because the Corn Exchange is so renowned as the 'local youths' hangout (I feel strange saying that, I might have been one of them if i had lived in Leeds in my earlier teens). I hope that your visit has fallen on a hiccup night for the kitchen rather than being a sign of things to come, if these things are happening then Anthony Jr will surely be kicking some ass, that seemed to be the case when Jay slated the Flannels branch (is it right to call it a branch?).
I had lunch in the cafe with my grandparents yesterday, very decent sandwich fillings, good coffee.
-
Merry dystopian christmas?
Someone has to make a feature of recipes from authors, surely? Seems too obvious to have not already been done.
Predictions for January 2009
in United Kingdom & Ireland: Dining
Posted
Fo' shizzle? Are either really cooking 2 star food?
I'd agree with GR though, starting to look a bit tired that.