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thampik

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  1. That's good to hear, @liuzhou - feels like the petition did the job. Personally my fear is that the move to BBC Good Food is the first step towards charging for this content at a future date.
  2. The BBC has announced far reaching cuts in order to make the cost savings ordered by the Government. The BBC website is a key target and a range of areas such as travel and food will be hard hit. BBC Food's vast library of over 11,000 recipes is going to be culled. This is a much loved and used website and a precious resource for people across the country providing easy, free and importantly independent information on a vast range of foods and recipe options. The database provides inspiration for those with a few ingredients to come up with meal ideas and cook from scratch. Surely it
  3. Amazingly our local Waitrose (UK supermarket chain) had Carpano Antica Formula! The range of vermourths they stock is definitely expanding (increasing interest in cocktails?) - not long ago all I could find was Martini & Rossi. It ended up in the best Manhattan I've ever made - with Wild Turkey.
  4. Interesting article about MGP and the "distilleries" that essentially re-brand their stuff. http://www.thedailybeast.com/articles/2014/07/28/your-craft-whiskey-is-probably-from-a-factory-distillery-in-indiana.html
  5. thampik

    Strange Fruit

    If it was on the "imported weirdness shelf", could this be....?
  6. I haven't tried this method but this link ( http://fox13now.com/2012/12/07/stove-top-creme-brulee-12-07-12/) seems promising.
  7. Interesting article on this subject on the BBC website (http://www.bbc.co.uk/news/magazine-24346381) generally agreeing that there is low risk in using raw eggs. What actually caught my eye was this I have to say I agree re: the taste imparted to a cocktail - I do not like it either. Perhaps others can comment whether raw egg is an essential element that cannot be compensated for by the technique referred above...any idea as to what that is?
  8. A couple of recent Guardian reviews reminded me why I generally enjoy reading Mr Rayner. With him, the reader usually gets a sense of the excitement and enjoyment when an experience is good (http://www.theguardian.com/lifeandstyle/2013/sep/15/le-manoir-aux-quat-saisons-restaurant-review) and a sense of genuine disappointment when it is poor (http://www.theguardian.com/lifeandstyle/2013/sep/22/leon-de-bruxelles-restaurant-review).
  9. It just so happens that I have a candidate - Sea bass with crushed potatoes and fennel cream sauce. The sauce especially is just delicious.
  10. You could try Opera Tavern - it does lovely tapas and is pretty well located for a pre-theatre meal.
  11. I have used InMyBar on my iPad for a while now and find that it does most things that I need from a cocktail app. From your description, it may be a good fit for you as well. Some things that I find useful A reasonably comprehensive ingredient list to which you can easily add new ones. You can mark those that you have in your bar or define and add new ones A number of pre-defined cocktail recipes. I am not too bothered by the recipes themselves as I usually modify them to suit me - here the ability within the app to clone an existing drinks recipe comes in handy. You can also create new cockt
  12. Visited the Remy Martin estate in Cognac last week and picked up a bottle of Coeur de Cognac (the visit is good fun BTW - with a tasting of the VSOP and XO at the end)
  13. I have been a user for years, have cooked a number of recipes from the website and find it a really useful place to find interesting 'cheffy' dishes. A thumbs-up from me.
  14. Not quite the answer you were hoping for but I would certainly recommend the Magic Vac as an alternative - it is roughly the same price (http://www.creamsupplies.co.uk/alice-magic-vac-vacuum-packing-sealer-home-use-/prod_2481.html?category=). I have used it for over a year and it works very well. I have not used non-brand bags, but I do not see why generic bags would not work.
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