saltandwoodsmoke
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Posts posted by saltandwoodsmoke
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I am starting to worry about TV production stereotyping. The chippy brummie versus the intellectual Cambridge man - I suspect rehearsed lines and editing to achieve the effect. I realise this staging isn't new but it seems far to obvious this time.
Does DC come across as intellectual? I think he comes across as very driven and serious. He is known to have a temper and obviously runs a very different kitchen to GP.
As for the rehearsed lines, I think that just comes from the format. When we were being filmed we would fall into conversation and the film crew would ask us to stop talking and then repeat some of the conversation we had just had. The end result is that you have to try and talk naturally about something that you have just spoken about IYSWIM. Inevitably it comes across as stilted.
Am thoroughly enjoying this weeks shows. As ever, I just wish I could try everything.
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Sure: River Farm Smokery
BTW, I wrote a rather lengthy review of Midsummer House on my bolg last year. Wasn't registered here then so haven't posted it before. It's here.
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Can I just say that it was me with those eggs in the smokery. Oh and I know who wins this week. But I'm not telling.
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Beef shin or shank is like poor mans osso bucco. You can treat it like you would osso bucco and braise it. Unlike osso bucco, the full grown beef shin has some serious connective tissue on the outside that needs to be cut through prior to cooking. If you don't, this tissue will shrink as it cooks and it will push the meat right off of the bone. Once you cut through this tissue you will want to tie the shin with string to keep it together as it cooks.
TVM. My pieces are cut pretty thin though. Maybe only 1-2cms. and too wide to tie. I think I'll try osso bucco anyway.
Thanks again, Dan
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First post, be gentle.
I've just bought myself a couple of pieces of beef shin with the bone/marrow still in. A sort of old age osso bucco.
Does anyone have any suggestions on how to cook it.
I'm thinking of braising it but should I use red wine? tomatoes? white wine? beer?
Any advice gratefully received.
GBM 2009
in United Kingdom & Ireland: Dining
Posted
What was that cheese and pickle sandwich all about? Seemed very misguided. Hope he can do better in the next few courses.