Prawncrackers

Thanks for the write up tupac, we went to The Fat Duck for the first time last month too and I agree almost word for word with what you say. Though for us the service was impeccably friendly and welcoming. It was a most singular experience, quite brilliant. Looking back on it now the three dishes that I still find mesmerising are the Snail Porridge, the Pigeon and the Scrambled Bacon & Egg Ice Cream. In particular, the black pudding sauce with the pigeon was for me the most blinding demonstration of the chef's GENIUS. As a carnivore the ultimate sauce for red meat is blood. The smooth deep flavour and texture of the sauce for the pigeon was perfection not only with respect to the senses but to every primeval instinct! The salmon dish was the most disappointing, though I thought the vanilla mayo was tasty too. I just wished for something equally good to dip into it. So the tasting menu has been done, the chef has convinced me - can't wait to go back for the A La Carte.

The most important element is the potato. It's just impossible to get a good chip without the right potato. Luckily here in the UK, Maris Piper and King Edward are quite common. They're ideal because they crisp up nicely, stay crisp, have a light fluffy interior and taste brilliant. If I can't get hold of these then I don't bother making chips. Too many times I thought romanos, roosters or wilja will do but everytime I've been disappointed. I always leave the skin on and cut them thin or fat according to what they're accompanying. It doesn't really matter what size they are, I just make sure they're cooked on a medium low heat first till they are all soft and just starting to break up. I move them gently to rough them up a little then i whack up the heat till they are done. Roughing them up gives them a more crispy texture. As for fat, duck fat is great but second-hand canola also does a great job. Has to be second hand, fresh oil makes a bland chip.

This is the very recipe i have been using for the past year, it's wonderful. I haven't found the need to change anything with it all.... yet. Here are some photos:

Harborne is the posh bit of Brum, from a kid growing up in Sparkbrook it's like a different town altogether!

Where has all the Chinese food gone this year? Here's some fish to tie you folks over! Exactly 12 minutes in the steamer, the bone is still pink - perfect:

THAT, my friend, is orgasmic. I would like to second that! A couple of dishes so far this week: Opor Ayam - Javanese Chicken Curry - from Cradle of Flavor (sic) of course! Five Spiced Duck Breast, Confit Duck Taro Cake, Spinach & Honey Soy Chilli dressing:

There's a thread on Purnells here, with some very useful looking photos to help you decide.

Yay, Brum is "officially bostin" for good grub now! Does it tempt any of you non-locals to visit? I hear that there are now motor highways that radiate out from the M25. Come, come it's not that bad. That's really selling it!!!

I, at least, await eagerly for your validation. In fact it's about time i went back again, before all those Japanese Toyota employees get the sack and Mr Ebina has to ply his talents elsewhere.

We had our Chinese New Year meal last night. Started with Stir-fried Lobster and Poached Chicken. Then Braised Pork Stew and Five-Flavoured Duck (shop bought). Lastly we had a lovely steamed turbot and Gai Lan. There was some homemade mooli cake and lotus cake floating around and shop bought buns and tarts too. Sadly as i was cooking i didn't get to photo much of the food though did manage a good before and after of the fish at least!

That's a tough call, i would say the one that was frozen. But who freezes lobsters at their peak? That would be madness! I've eaten badly kept lobsters that have died and they were not good. The smell was off and the texture was decidedly mushy. Luckily the ones that i'd bought were just as lively last night when i dispatched them as they were in the market a few days ago. I kept them in the vegetable drawer in the bottom of the fridge with damp cloths under and over them. I would have no hesitation doing the same again as i found little sign of deterioration. Here's a pic of them before and after as the first course of our meal: Sorry for the shoddy after pic, as you see folks had started to chow down by the time i'd settled to take the shot!!!

Fresh green peppercorns silly! They are visually very striking aren't they? Used mostly in Thai cuisine, they give a fresh mild peppercorn heat.

Well, i picked up four lobsters this morning. There were three stalls stocking them with up to about 50-60 available in total so i had a good selection to choose from. The way i pick them is always to handle them and see if they are lively, they should splay their limbs and arch their tails. Also i give the heads a good pinch, it should be very firm with no give at all. Crabs are the same the shells should be rock hard - especially the underside. Maybe you are picking a male crab one week and female the next (supposedly sweeter).

I've always wondered about that as i've seen very expensive shellfish like snow crab at Tsuikiji being stored that way. It obviously works but any idea what the rationale is behind it? I don't recall seeing shellfish stored in sawdust in any other country. Anyway i don't think i'll risk keeping scallops or razor clams but am happy that the lobsters should be okay for a few days. Will report back.

They were really good this time, crispy on the outside, light and fluffy on the inside. No big secret really just deep-fried in fat. I started with Maris Piper spuds, cut, soaked, rinsed and dried. Heated up some canola oil (sometimes i use duck fat) on medium low temp and started the chips on a slow rolling bubble. I cooked them for a good 20 mins till they are soft and started to break up a little then whack up the gas to high till they were done - another 10 mins or so. It is i suppose a double fry method but an appended one. Works with fat or thin chips, you just move from the first stage to the next when the chips are soft and starting to break up. Just be careful not to break them up too much when you are stirring them. I have no idea what temp the two stages are - it's just how i do 'em!

Yup, it's fresh green peppercorn. Though they are a bit dark and a lot harder now. Anyone know if i just leave them out would they become normal black ones?

Ha, please report back especially if you can compare it with Sushi Hiro in Ginza!! I met a Japanese lady here in Brum last weekend who goes to Derby quite frequently, she described Mr Ebina as "very talented". It struck me as perfectly Japanese way of praising someone. Sorry, can't help you with ingredients in Derby.

The few times i've tried cooking boar have been very disappointing too. Tried shoulder and loin, both were dry and tasteless, haven't bothered since. You're not alone Dr J! Cooking-wise it's been a slow start to the year but managed cook these dishes in the past week. Thai Green Curry Chicken with Chillies & Basil Angus rib with Shallot & Stilton dressing Can you guess which ingredient i have in excess recently?

There's only one place i know of to eat in Derby - Ebi Sushi. Not sure if it's exactly what you're looking for but if you like Japanese then it's a must.

Johnnyd, I'd rather not parboil the lobsters first as the classic Cantonese way of cooking them would be to chop them up still wriggling then deep-fry the pieces straightaway. The general consensus on-line is that lobsters will be okay for a couple of days somewhere damp, dark and cold. So I think my worries have been eased regarding that. But now you've got me worried about the scallops! I think I will clean them up on day one, I'll remove the skirt but will the coral keep? What about the razor clams? Do you think the damp, dark and cold regime will be okay too - are they best kept flat or standing, does anyone have such arcane knowledge?!

The wholesale fish market here in Brum is absolutely the best place to buy live shellfish in bulk and is always busiest on a Thursday morning, that's when I usually go. Sometimes I go on Friday but am always disappointed with the selection. Saturday is even quieter than Friday - I am reliably informed. My dilemma is this; Chinese New Year is on a Monday this Year so we're going to have a family gathering on the Saturday. I've not been asked yet but I'm sure that I will be tasked to go to the market. I'm thinking that we will need at least four or five lobsters, dozen razor clams and scallops in the shell - all live. I'm convinced that I will need to get these Thursday morning, so the question is how to keep all this seafood alive and fresh till Saturday afternoon?

I wish i lived somewhere i could order a truckload of quality sushi for NYE!! Instead i had to get up early to go to the wholesale fish market yesterday morning, it was pretty sparse but managed to pick up a couple of lobsters and a small turbot. We had chicken rice, stir-fried lobster, steamed turbot and veggies. Our friends brought round a coconut meringue roulade: Happy New Year Everyone!!

Whoops!! You're right the pork buns were sheetz's, glad you're here to sort us out Ah Leung Gor. For the prawns I had some leftover shallots so just deep fried those till they were crispy along with the usual garlic & chilli.

No not a Turducken, a Goohickant - Goose, Chicken & Pheasant with Pork & Orange stuffing to fill in all the gaps. Supplied by the wonderful people at Seldom Seen Farm in Leicestershire here in the UK. This is actually the smallest size they do but it was just right for 15 of us because we had the ham and the rest of the trimmings as well.

Gosh, it's been a while since I lasted posted a meal on the thread. September in fact, which is strange because last time I checked I'm still cooking Chinese food!! Everyone's stuff looks deelish but in particular I want to shout out to Ce'ndra and hers puffs and buns! I cooked this meal a couple of weeks ago but didn't the chance to post it as my PC has been down (yes PC's pc). Salt & Pepper Prawns, Sichuan-style Aubergines, Spicy Chicken & Cashew Stir-Fry, and 2 leftover dishes of Lamb Rendang and Stuffed Three Treasures (Bitter Melon, Pepper & Aubergines courtesy of my mum). My wife was out and I was cooking for my two buddies so the heatscale was notched up, I have to say that this meal hit the spot: