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adey73

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Everything posted by adey73

  1. Can you tell a Brit how Andoni Luis Aduriz made those fantastic looking chocolate Bubbles?
  2. what are 'baking bags'? ( .......Not familiar with them here in the UK)
  3. Thanks experimentation with these recipes start tomorrow.
  4. ................ You are if your not paying.
  5. Anyone any idea where I can get a block of dry ice in the Northwest?
  6. Thanks! Schtupid me, that jogged my memory, I have the recipe for how to do it from Blumenthal's egg & Bacon Ice cream schitck!
  7. It's the same as printed here on page 16 http://khymos.org/hydrocolloid-recipe-collection-v1.pdf His main point (the pastry chef) was that Methlycelluose has a particularly aggressive chemical feeling tase about it so use only 1% by weight. I asked him what was the best ingredient to whip beer into a stable foam/sherbert because I've read that Sam Mason used Methylcelluose with high and low gellan. He recommend using Lecithin. We also talked about making a chocolate consomme. He was very forth coming about techniques used and methodology, but then some old guy turned up and wanted to tell the Fat Duck staff about his WW2 experiences. The interrogation ended. (What made me laugh most was that the two women in the stall were on Stages one from the U.S. the other from Oz and both looked miserable, presumably because they weren't learning anything at the Fat Duck but rather dishing out premade desserts under the leaden skies of Manchester!!! Muwhahahhahaha)
  8. Went to the Manchester festival and had Heston's Summer (there was no summer) treats (see here http://forums.egullet.org/index.php?showtopic=4891&st=698) Does anyone know how to candy raw bacon in a way that makes it pasturised? I presume a stock syrup & a dehydrator were used?
  9. I had a great time eating all those desserts at the Manchester festival. I also really enjoy talking to the Pastry Chef at the Fat Duck, the Scottish guy who told me how to make edible films with Methlycelluose an answered all my questions. However, forgot to ask about the Candied bacon! Any ideas? I think it must have been brined in a stock syrup then placed in a dehydrator?
  10. No where near as good as Bukhara's, even used a tandoor to cook the legs. Will try again this weekend.
  11. Leg of lamb for 4? Sweet mamma! Need to give that a go! Had most of the starters, but the Afghani lamb is my favourite, I’ve also unsuccessfully tried to replicate it (yes I bought a tandoor off ebay). The Methi Chicken is thus far my favourite main… Am attempting that on Saturday. (From a recipe kindly supplied by the mighty Molecular Curryoligist Waaza on the India forum…. He is the man incidentally…) I’ve been consistently underwhelmed by Victoria’s India, especially in relation to the hype and ‘awards’ on their site and how that relates to the actual food. I’ve eaten in Atul Kulchar’s Benares, it was very good, but not stratospheric. Who gets what gong and why for Indian restaurants seems to be entirely arbitrary or at least a function of the PR industry. Am sure Bukhara’s owners don’t care because they’re rammed every night.
  12. For you Egulleters in the Northwest may I deeply recommend Bukhara (no I have no connection to it, before you neysayers start) and they really don't need your custom, but boy get down there. Better in my opinion than East meets West in Manchester, even superior to Al Faisals in Birmingham (been to all these places in the past month & numerous times before hand). But may I just ask, in relation to Al Faisals, does any one know how to make their Tak-a-Tak Tawa style dishes? As they are fantastic?
  13. For you Egulleters in the Northwest may I deeply recommend Bukhara (no I have no connection to it, before you neysayers start) and they really don't need your custom, but boy get down there. Better in my opinion than East meets West in Manchester, even superior to Al Faisals in Birmingham (been to all these places in the past month). But may I just ask, in relation to Al Faisals, does any one know how to make their Tak-a-Tak Tawa style dishes? As they are fantastic?
  14. I was going to book a family Sunday Lunch in October thinking it was going to be on the same level as the mid-week deal. Is it anywhere as good as Northcote?
  15. Just been for my 2nd lunch at Cassis at the Stanley House this time for my God fathers b'day (no I am not a member of the Cosa Nostra). 1st time I went I thought the service was a bit cold, though efficient and the food, though plentiful, and full of pre-starters, amuse bouche et al, just missed the mark somehow on taste. And the rest of my table agreed. Went back on Thursday 26th and I really, really, really enjoyed it. The service (all French) was warmer and the food just that bit better. The Chorizo and white pepper roll to start with, set the tone, for all the great food that followed (if I could work out how to post photo's on here I would). If you live in Lancashire, it's well worth £18.95 of your cash for the three courser & trimmings. It's better in my opinion than Heathcote Longridge and in a different quantum level than my pet hate L'enculme (never gonna get my time and money back from that one!). Most importantly my God Father who has just come out of hospital loved it, especially his pallette of 5 ice creams. (the pallete made of biscuit jaconde and stained like wood, with a mock hole for the thumb). But I don't suggest going into the bar area, the decor is vomit inducing. http://www.stanleyhouse.co.uk/cassis.html
  16. I've just read that Grant Achatz has been diagnosed with cancer. www.seriouseats.com/required_eating/2007/07/alineas-grant-achatz-has-cance.html I've never been to Alinea, let alone the US, but it deeply saddens me as I was only listening to his NPR appearance yesterday. All your experiences have made the restaurant very real to me. I hope this maestro makes a full recovery quickly. Adey
  17. Of course you're right the menu's are almost identical and the recipes must be too. But it's the execution. The brigade at HM seem more charged, get the stuff out quicker and looks/eats better than the 3F's. Take the chips, superior at the former (being crisp rather than soggy) than the later resulting in the fish & chips dish at the HM being superior to the three fishes. The plates just look better. The service feels superior to me too. The waiting staff I've encountered at HM are more efficient, food gets out quicker and follow up drinks to go with the meal. (I didn't tip yesterday though I should have). The last time I was at Three Fishes (Monday 14th May, my b'day) everything was sloppy requested drink didn't arrive had to remind twice, everyone look flustered/tired and their uniforms looks unlaundered. Beyond my own ancedotal experience know 2 people at work who've been disappointed with the 3F experience. HM did run out of Hot Pot though yesterday.
  18. If you do come back up. I really recommend the Highwayman Inn, owned by the same people. I was there yesterday. It is fantastic in an entirely different way than Northcote. And the Highwayman is a lot better than it's sister pub, the Three Fishes. www.highwaymaninn.co.uk/
  19. The program is repeated at 16.30 gmt this afternoon.
  20. I know Sam Mason & egullet's very own Xdrixn use Methylcellulose & Xantham to whip beers, but does anyone know if you have to hydrate the MC first and does acidity affect the stability of the foam?
  21. Don't go to L'enculme in Cartmell, Cumbria. Unless you want to waste a lot of money & regard the opinion of Giles (the new Dimbleby's) Coren (who gave it 10/10 presumably as a joke) seriously.
  22. I Paid for Fathers day a couple of weeks ago and it was very good service and all. Even had a touch of MG with the Orange Caviar with my duck ham starter which they seem to have used cold oil spherification rather than the sodium route. I think it's the best restaurant in Northwest, makes l'enculme (that I also paid for on mothersday) look pitiful, expensive & pretenious. At L'enculme when I asked what the tasteless powder was on my foie dish, knowing it was tapoica Maltodexrin, the sniffy arse voiced head waiter told me it was "Transmogrified Olive oil, it's all very exciting!". Um 'transmogrified' yeah right.
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