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thampik

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Everything posted by thampik

  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 is madness to remove such a comprehensive archive which has taken years to create, not to mention time and money. Whilst maintaining and developing it undoubtedly takes investment, simply retaining the archive in its current form is surely not an overly expensive task, especially measured against the meagre cost savings and the loss to the community, as evidenced by the outcry on social media. We plead with the BBC to keep the recipes and find cost savings elsewhere. https://www.change.org/p/bbc-save-the-bbc-s-recipe-archive?recruiter=543074450&utm_source=petitions_show_components_action_panel_wrapper&utm_medium=copylink
  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 cocktailsCertain drinks can be marked as favourites and accessed easily - I tend to use this a lot when I am wondering what to makeYou can identify what ingredients are missing for any of your favourite cocktails for the next shopping tripIdentify all the cocktails you can make from the available ingredients in your barUnfortunately they do not have an Android version of InMyBar. There does not appear to any similar Android app on Google Play - so if anyone has any recommendations I would be interested to hear. (for the sake of clarity, I'm just an average punter and have nothing to do with the developers of the app )
  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.
  15. They also seem to be trialling a different store layout from the usual - I recently (briefly) stopped at the Aldershot Morrisons "Market Street" and wondered whether I had wandered into a French supermarket by mistake! There was a much wider set of produce and meat than at the usual Morrisons - lots of deli type counters, big bread selection, interesting varieties of tomatoes, beetroots, potatoes etc. Merits a full fledged shop soon... link : http://www.morrisons.co.uk/market-street/
  16. Do you taste any rum in this?I'm just looking at this spec and scratching my head a little. I made a stirred drink with 60ml Bacardi and just 5ml Oloroso and even then I found the rum getting bullied. The Malecon is basically Eric's Pioneer cocktail with sherry and Port subbed for Curaçao and Swedish Punsch, presumably to make the drink more available and user friendly. I did - I have to say I really enjoyed this drink. The type of Oloroso used probably makes a difference? I used what I had - Gonzalez Byass Matusalem Sweet Oloroso - whereas Eric's recipe calls for Don Jose Oloroso sherry. Having googled both, I know I probably ended up with a completely different drink!
  17. The American Bar at the Savoy is one of my favourite places for cocktails - today I made the Malecon which is a drink created by the current head bartender, Eric Lorincz. 50ml Bacardi Superior rum 10ml Oloroso sherry 3 dashes Peychauds 2 bar spoons caster sugar 30ml fresh lime juice 15ml 10 year old port
  18. Thanks, FP - clearly persistence is required :-)
  19. I made the Rattlesnake from the PDT book today and struggled to love it - mainly due to the egg white I think. I ended up with a drink that had a pretty thick layer of foam on top of it (almost a soft meringuey feel!) that gave it a wierd taste. It's not the egg per se I think, as it was fresh free range. Is that how it is meant to be?
  20. Rafa, thanks. Tried the Fancy Free today and enjoyed it -I think I need to try the Luxardo standalone to get a feel for it actually tastes like!
  21. KC, thanks for your exhaustive list of subs - sadly have none of those! Brooklyn is clearly a bridge too far...
  22. The latter two are possibles - are bitters an adequate sub for Amer Picon in a Brooklyn? The Improved recipe I have calls for 1/2 tsp of Maraschino? Thanks for the suggestions though, Rafa.
  23. Folks, what drink(s) would you recommend that best combines Luxardo Maraschino liqueur and Rittenhouse 100 Proof rye (both of which have just arrived :-))
  24. Got a box of 12 Alphonso mangoes earlier this week - boy, are they disappointing! Still has that heady smell, but the taste is nothing like what it should be. Like Prawncrackers upthread, these are Kaybee - so I'll be interested to see what his experience is like.
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