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Everything posted by RedRum

  1. HI, I am confused. Do you actually put the seasoned meat in the fridge for an hour???? Tim ← no, unseasoned meat, but without covering it with anything so it dries up on the surface (due to the fridge's very low humidity)
  2. I live in a flat and don't have a garden, hence no bbq... but I love the smokey flavour and was trying to do something work indoors. here is what I did put a cast iron griddle pan the fire for 10 mins, until it was blazing hot I took a large piece of pork and beef fat and dropped it in, until it produced a lot of smoke. I used the rack from my oven roasting pan on top of the griddle, so that the meat (pork loin steaks) was 3-4 inches above the griddle. I covered the whole thing with tinfoil and smoked it for 2 mins each side. Removed the fat and then cooked it as normal. I was very happy with the result! It could be very hard to tell that the meat was not cooked on a bbq. Remember, the distinctive flavour comes from 2 factors: one is from the smoke coming the fat dripping on the charcoals, and the other from the wood used. I generaly do not use aromatic woods, so I mainly went to recreate factor 1. and it worked pretty well. I cannot see why it could not work with wood chips added. one detail for this method is to put the unseasoned meat in the fridge for an hour. This creates a "cured" texture on the surface of the meat, which helps the smoke to adhere better (tip from Heston in his fish pie recipe, when he smoked haddock in a squirel trap...) give it a try
  3. I like a bit more sharpness in my vinaigrette hence I go for a 2/1 or 2.5/1 oil to acid ratio. one thing I do is to add some water, usually 1/3 of the amount of acid. I find this makes the vinaigrette lighter on the palate. my granny tought me that, but I recently have seen Ramsey doing it. Thief!!!
  4. that delia show and new book and the overwhelming response it had, once again proved to me that although UK has some of the best and most expensive restaurants in the world, the average quality of food that is cooked at bristish homes is still awful... I think it will take many many years for the love and care for food to reach the masses, in a similar way that it is in mediteranean countries, and elswhere.
  5. there is a show in the states called Top Chef in that format. Quite good viewing, I think it was on Bravo during winter. Pro masterchef sounds fun though. If only the bald veg guy stops making funny noises with his lips while he eats...
  6. most expensive was at RHR 10 years ago, I think about 120 per head. One of the most enjoyable and better valued was at Locatelli,130 for two with a decent 30 quid wine. We might have shared the dessert though... I am lucky myself and the missus do not drink much, hence we can get away with a decent 30 quid wine (if any actually...) I can see that it is the wines that send the bill to the roof, no?
  7. anyone visited any of those two recently? I have not tried any of the "nouvelle indian" food and would be interested to try. Thanks!
  8. We are going to Brighton with my wife for a 2 year universary. Any restaurant for the occasion? I am surprised the Brighton does not have a michelin restaurant (or does it??)
  9. I still like the XL double bacon cheese burger from burger king... the whoper is not too bad either.
  10. RedRum

    Low ingredient meals

    I love greek food and have always wanted to learn to make this. ← This is really all there is to it. You will need good salty and tangy Greek feta (stay clear of that Danish crap... It is made with cow milk... ). I made two batches this weekend, it is really my one of my favourite foods. a couple of things: instead of brushing each sheet with olive oil, I use a sunflower oil spay, it makes it lighter, crisper and it does not overpower the flavours of the filling. Cut and portion the pie before putting it in the oven, once it is cooked it will be a nightmare to cut it, and the delicate fillo pastry will crumble.
  11. I hate you... I am Greek and have not been back home for a year, missing all those lolvely foods. I live in England so food is pretty bad here...
  12. Out of interest, where did you get the Alinea book from? Amazon (both US and UK) have it listed for an October release date? Lee ← pre-ordered it from amazon, 23 pounds. I would wish I had a pre-release copy...
  13. RedRum

    Low ingredient meals

    greek spanakopita: fillo (10 sheets) 500gr feta 500gr spinach 3 eggs 1 onion thats it... saute onion, wilt spinach, add feta, eggs, mix, salt and pepper, lay 5 sheets of fillo (oil each one), pour filling, add the other 5 sheets, brush with a bit of egg wash, bake in 180C oven. I cannot have enough, make it every weekend
  14. I have got the sperification kit from infusions4chefs, pretty good price actually. I want malto, I think I will write that friendly email, unless I can find it somewhere cheap. I cannot also trace guar gum, as I need it to make dondurma (turkish cheewy ice cream) I am in the process of making Greek salad and want to create these: 1) Olive oil powder (with malto) 2) Tomato terrin 3)Onion glass 4)Feta cheese gniocci 5)Olives in a parsley sphere
  15. I have bought the Alinea book, pretty excellent and 1/4 of the price of the FD book (although compleltely quality altogether) I don't think I will be dishing 100 quid for the FD book as I read somewhere that HB will have a cheapo version out soon edit: just read the post above, 100 quid is the cheap version????? what the "duck"???
  16. Hi all, I was wondering for a recommendation for an cheap ice cream maker, in the region of $100-120. Many thanks
  17. Firstly I find it strange that one person can judge the quality of another persons palate based on one person having tried a dish, whilst the other hasn't. Secondly RedRum you must have a superhuman palate that is able to taste food, assess it and judge it through watching a TV programme. Tell me how does one taste through sight alone. Or am I making an assumption and your argument is based on sound empirical evidence, in that you have tasted the dishes in question? ← Firstly, regarding Antony and his food. The person who was arguing with me seems to be an a great Antony fan and from what I see in these forums an Antony apologist. I sincerely apologise insulting his palate, or anyone else's palate.... Second. I have not eaten at Antony's myself, but I know people who have, and they were not very happy. They all agree that the food is visually stunning, but in some dishes there are over 25 ingredients, some of them not really pleasant. There is also the fact the he still has to be awarded a star (if this means anything of course.. ) and that from what I hear the restaurant is not exactly full most of the times... Furthermore, the last 14 years that I have been interested in food, I have tried similar types of nouvelle cuisine influenced combinations. Some things simply cannot work, and it does not matter how good the chef is. Antony is an immensely talented chef, and I think he got carried away being so young. I think he will tone it down a little, and see what his teacher has been doing at el bulli. Looking at his menu lately, I think he has toned it down a bit.
  18. again, the strange combination thing has been done during the nouvelle cuisine years. now chefs use common volatile compounds between ingredients to justify wacky combinations and call it molecular gastronomy. There is a reason why Adria and El Bulli have the fame they do. yeah, he will throw in the occassional weird combination, but most of his dishes are masterful variations of classic catalan cuisine and tapas. The taste profiles he uses are common, familiar, but he plays with textures and flavour sequences. Heston does the same with traditional british flavours, don't forget his signature dish is the egg and bacon ice cream. I appreciate the effort to be edgy and innovative, but some things simply cannot taste well together and no chef's screwed up palate or effort to be edgy and groundbreaking can change that. (antony's aside and more as a general observation)
  19. in greece when we say meat (kreas) we mean veal. Veal is the most popular meat, but bare in mind that it is not the crate type. They are just young calves, fed with milk and after grass. most delicious meat
  20. love them, best part of the fish actually... also love brains, tongue, ofal etc...
  21. either that or you have a cardboard palate
  22. Sorry guys, I don't get it... is there an Antony's Fanclub patrol in these forums? All I am saying is that olive ice-creams at the like have been done in the 70s-80s and were never a success. I have tried some of I have not tasted any of his food, but his flavour combinations remind me of some silly nouvelle cuisine combinations. He might be such a good chef, that he could pull it off. I very much doubt it though...
  23. in Antony's defense he did say "this dish is pukka" and then made a joke about sounding like Jamie Oliver... I peed myself a little laughing with this insightful joke
  24. so my dear friend Gary I think you just misunderstood "edible" with "tasty"...
  25. you sure? I thought he did get it this year. But if he did not, I would not be surprised if he is serving dishes like that in his restaurant
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