CalumC
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Posts posted by CalumC
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Speaking of AA Gill, did anyone else see his review of Richard Dawkins most recent program on channel 4, saturday times culture magazine i think. I don't know if the fact that he has forayed into TV review is indicative of his straying off the food, as in, a restaurant critic writing other things (come to think of it, im sure i've seen Rayner do other things), I certainly know it was a very annoying review. Then again, it would for obvious reasons.
AA Gill has written about TV for donkeys years, and travel. It's certainly not a recent thing.
Fair doos.
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how can you cook anything that hasn't been done so before.
at champignon sauvage last week I had lobster with confit duck heart and nougat foam (post to come). staggeringly good and a bit left field - nougat foam???
also has rosehip sorbet as pre-desert - also fab
my own, if limited, contribution to the culinary world was coco chanel ice cream and I can honestly say I've never seen that on any menu ;-)
I hate you just a little bit for making me want to go back
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Looks awesome. Train to edinburgh isnt that far from leeds...
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heidih - How was the skin after roasting, considering it had been steamed and then straight in. I can imagine the skin being a little wet, even more so with poaching, and not browning correctly.
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You could freeze them. They hold up very well.
Double that, though I recommend (don't know if this was your intention tete de chou) eating them frozen, theyre very nice indeed. The flesh turns to a sorbet kind of feel.
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Speaking of AA Gill, did anyone else see his review of Richard Dawkins most recent program on channel 4, saturday times culture magazine i think. I don't know if the fact that he has forayed into TV review is indicative of his straying off the food, as in, a restaurant critic writing other things (come to think of it, im sure i've seen Rayner do other things), I certainly know it was a very annoying review. Then again, it would for obvious reasons.
It all comes down to trying them yourself really. If a restaurant has been given straight 5/5 etc. then its obviously worth a go, and personally, I prefer the word of the GFG, not least for the relative anonymity of its writers, or public written reviews, either on various websites sprung from a google search or even better, here where people know what they're talking about. More so than restaurant critics perhaps.
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Well, my first thought was that Brits ought to stay away from proper American food and stick to boiling potatoes or making Shepherd's Pie or toad in the hole or whatever it is that makes English food so un-assertive.
Steady there Cap'n Stereotype!
There's nothing unassertive about a bloody good shepherds pie, same for toad in the hole. Probably something to do with the country's weather (generally grey, generally raining) that we like comforting, savoury food. And the whole boiled potato thing is not a favourite of mine, it seems to be slowly going. Nothing beats mash though. And modern british cooking is very exciting, as i'm sure most brits on here would attest to. Back to the thread anyway. Capsaicin allergy seems likely, its nasty stuff if your body doesnt take to it. I can't imagine that the scratching of the itch would help very much.
Interesting, slightly related story. http://news.bbc.co.uk/1/hi/england/south_y...ire/7657594.stm
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Strangest top -- list i've ever seen i think. Wareings been open for what 2 weeks, seems a strange entry to me.
I think id agree with Tim, move along folks.
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Watch from 8:45 onwards in this video
http://www.youtube.com/watch?v=oo-LEAl_FxQ&feature=related
and it follows onto part 3/3, this video,
http://www.youtube.com/watch?v=K_DVXmtlVho&feature=related
from the start to 2:15, then 6:28 onwards.
Thats basically a lacquered crispy duck skin that Heston Blumenthal did for In Search Of Perfection (peking duck). 3 cooking processes, but it looks pretty worthwhile, i dont see why it wouldnt work for turkey.
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Sorry about my reply, completely missed the stay somewhere bit. Should read first.
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Allium at Fairford is within reach, recently won the GFG area award. You could head into cheltenham for Le champignon sauvage or Lumiere, or Kingham Plough at Kingham, theres a thread about that one.
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I think that a tearoom near my home, in winchcombe (gloucestershire) won some sort of award in the last year to do with best in the UK. Something along those lines anyway, run by an asian origin family i think, but again i cant quite remember the details.
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Just flicked through McGee, there was nothing about green white. The copper theory above seems plausible.
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What about a chestnut flour white sauce. Same as you would normally, (roux-milk). God knows what after that, lasagne/canneloni maybe?
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You have to remember that it is mandatory for brittish restaurant critics to be "witty". Their mission is not so much to inform as to entertain.
Which is why I absolutely hate Giles Coren.
I hear you. The sunday times magazine reviews rarely involve much discussion of the food.
I quite like Matthew Norman from what I remember, he sticks to the food. And Rayner, still witty but more food focus.
I really fancy trying this one, seems like hes really making the 3 star push. Theres always the risk with that that hes focusing more on stars and getting them than putting out the food thats intelligent and enjoyable enough to get the stars. Foie gras for foie gras' sake perhaps? Thats not a specific example, but that kind of thing.
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Well you could start with an veg box delivery, but from there supermarkets are the people to distribute a lot of the things you might want to buy easily. Delis will sell a lot (oils, rice, pasta etc), obviously butchers and fishmongers.
Interesting side note, as this thread was mainly active around january. I have a friend who manages the fresh produce section of a waitrose, and he had been warned of the major shortage of fruit/veg (particularly onions) because of the 2007 weather. A lot of crop was spoilt at that time, necessitating imports, but this was limited as more was needed to be brought in, which just simply wasnt there (i.e. we were ordering 200% our usual from other countries, and they didn't have the extra 100% of produce to send our way.)
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I think this same event comes to cheltenham, seemed a bit extortionate but i might make the effort to go, it makes sense what with my love of cheese.
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I think (well, im fairly sure actually) that your search will be fruitless. Theyre seen as vermin here (are they not everywhere) so to farm them would be bizzare/pointless.
Usually theyre trapped, that or roadkill i guess.
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Calum shouldn't you be subsisting on Findus pancakes and last nights kebabs that you slept on?!
Although the chocs at Du Chocolat are very quality and those liquid salt caramels are brilliant, I found the staff in the shop pointless, when I went a couple of times a few years ago, they couldn't answer any of my questions about the product. Has it improved?
Haha, who said I wasn't. Just had a rather satisfying cooked breakfast. Kebabs have been involved along the way. I'm trying to cook decent stuff as much as i can, but its only freshers week, so im a bit tired and resorted to noodles and beans & sausages. I've not met anyone so far with a great deal of interest in food but nevermind.
The woman who served us was fairly competent, she knew which chocolates were what, some of them weren't labelled, so if that was down to her then i suppose that might be deemed a bit silly, but as she knew what it was I wasnt too bothered. I cant say I would be too bothered after eating the chocolates, they were great.
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Well I took my time. I cant remember a great deal now, but ill do my best.
My starter was this Foie Gras Parfait with Tea jelly and smoked duck, which was a small dice amongst the jelly. The parfait had a great texture and rich flavour, with the jelly gave a little interest.
To be honest, the duck was a bit lost, it may have just been a smoky flavour in the background. Brioche was lovely and buttery, complimented the parfait perfectly.
As i said, miss CC didnt have a starter, not a big eater, but her main was the italian risotto of summer squash and courgette flowers. This was a great risotto, incredibly rich and with a nice layer of cheese, couldn't work out what kind, but certainly not parmesan, and looked as if it had been grilled for a moment to melt it. She said the flavour bursted in the mouth which was probably a combination of good seasoning and a good stock. The flowers were however pretty useless, limp and tasteless. They weren't even that attractice, the risotto has the unfortunate appearance of vomit. But oh well.
I considered the foie burger as suggested, but had already picked the parfait, and 2 foie dishes would have made me look like more of a round lump than otherwise. I had the Neck and saddle of lamb with girolle and bean cassoulet, and it was pretty awesome. The saddle was a little below medium rare as you can see in the picture (this is how i was told it would come, and sounded best to me). Fortunately i like my meat quite rare so i wasnt too bothered. The lamb was very tender and juicy, which was nice against the braised neck, 4-5 hours the waiter told me. This fell apart as you would expect, and had the deep meaty flavour that braising/stewing brings.
The accompanying cassoulet (of sorts) was also very nice, if a little cheesy, but the soft beans and shrooms were very nice. In hindsight, i should have gotten the vegetables, it needed something a bit more watery to clean my mouth now and then but nevermind, i would have struggled even more than i did if i had got them.We opted not to go for dessert, nothing exactly jumped out, and we'd just been to Lartisan Du Chocolat so we were already sorted really.
Superb chocolates as usual, ive had the salted caramels before now, but i think i preferred the artisan range. Particularly the mint, absolutely gorgeous.
A few closing thoughts. We felt it was fairly reasonably priced for a london restaurant, but were pushed towards the a la carte as the lunch menu didnt really sound great. I intend to revisit to do the a la carte justice from start to finish, probably with the parents (thought already planning trips to Anthonys now that im in leeds, and hopefully purnells at some point. I imagine we will return in another season, i think i prefer restaurants in winter/spring, personal thing for those seasons i guess.
Went to the twombly exhibition on the same day at the Tate, excellent stuff, I recommend seeing his other works if you can.
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Both look decent. I'm partly looking for jobs too, so ive been enquiring for waitering etc. Anyone heard of Kendells bistro, up on quarry hill?
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Looks like im paying this place a visit sometime.
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So, I live here now. Whats good in town.
Im only really aware of anthonys various outlets, what else is there?
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Well it was great to put it short, certainly not the best meal ever, but impressive cooking and good flavours. We didnt have the set lunch, on the day it didnt look anywhere near as nice as the sample off the website. I had the foie gras parfait (my first proper venture into foie) and then the Neck and saddle of lamb with girolle and bean cassoulet, miss CalumC had the risotto of italian summer squash and courgette flowers. Ill do a properish writeup in the new few days with photos, moving up to uni in the next week so its getting busy.
Cheers all
The Piazza by Anthony
in United Kingdom & Ireland: Dining
Posted
Pah. Won't be in leeds on that weekend, much like your predicament gary, the only weekend i would be away. Nevermind, i'll have a lookie on the tuesday i imagine.