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nbaines

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Posts posted by nbaines

    2010 SF and LA recomendations...

    in California: Dining

    Posted

    Hi there,

    I have trailed the boards looking for California recomendations but I was looking for the most up to date suggestions.

    I am headed out to San Francisco on 10th May and will spend 4 nights there before making my way down, in the stereotypical way, to LA. any recomendations would be most welcome. I plan to hopefully visit In Canto whilst Fergus Henderson is there which should be good on the 11th May but all other nights are open.

    Thanks in advance.

    Nick

    Frozen Bones

    in Cooking

    Posted

    Thanks guys,

    I thought they should be ok but thought i'd check, I had defrosted them and the marrow from some of the bones had sort of slid out a little and I thought I'd just check to be sure as i've never had that happen with fresh bones and it was the first time i'd frozen them. I'll roast and boil them and see how good they are against fresh bones in a stock.

    thanks again

    Frozen Bones

    in Cooking

    Posted

    I have a bag of veal/beef marow bones which I have in the freezer. They have been there for about 3.5-4 months.

    Are they still safe to use for stock or should I dispose of them?

    Many thanks

    Virtual Farmers Market

    in United Kingdom & Ireland: Cooking & Baking

    Posted

    This week the worlds first 3D interactive farmers market was launched online to capitalise on the growing trend. Is this technology going to far? does this scare anyone? Are we all headed for a life similar to the humans in Disney's WALL-E? Carted round in electric wheelchairs eyes fixed to computer screens. As we race into an era where the computer dominates business and social networking what is to come next? Will people go out for dinner or will we just plug in a taste adaptor via usb.

    Am I over reacting? Should I welcome the influx of potential business suppliers may receive to keep them in business or vote with my feet, get off my arse and walk to the shop/deli/farmers market.

    What do you think?

    http://www.vfmuk.com/

    wall-e-human-300x224.jpg

    Beijing dining

    in China: Dining

    Posted

    I went to Beijing in September and the highlight for me was Li Qun's Roast Duck. So good we went twice.

    A very good Tiawan hot pot place on Ghost street called HENGJI HOTPOT no.242, Dongzhimennei Street, Dongcheng. Very cheap, very very good. Was brought three complimentary dishes and there was only the two of us eating. Also this eemed to be one of the few eateries on Ghost street that didn't have staff on the street grabbing you and trying to lead you into their restaurants. well worth the time to find

    and an exceptional Vietnamese on hou hai lake called NUAGE, thoroughly enjoyed this place, a brilliant pho and a whole spread of bok choi, crab spring rolls and noodles.

    Where can I buy Foie Gras in UK

    in United Kingdom & Ireland: Cooking & Baking

    Posted

    That's brilliant, thanks jo tsneg - I'm in the city on the 7th so will drop down to borough market to try score some foie. Your detail on pricing will be very useful. thanks so much.

    eatenmess - I have a releative who runs some proffesional kitches for some banking company in in the city so if I'm stuck maybe this is a good way to obtain some too.

    thanks guys.

    Anymore for anymore?

    Mince Pies

    in Pastry & Baking

    Posted

    Quince sounds very interesting and apt, as does the orange zest. I think I may have used orange zest before actually. I may hunt some quince down for a batch of home made mince.

    Harters - Sainsbury's has a buy one get one free offer on Duerr's luxury 1881 mincemeat at £1.99. Not tried it before but looks interesting. Will post results here soon.

    Favorite Mollusks

    in Food Traditions & Culture

    Posted

    I haven't had it in a while but I used to visit the Bahamas a lot and in Nassau and Rum Cay Conch is eaten as readily available as chicken is here in the UK. I used to eat it almost every day. So many ways to have it. Oysters are always a favourite, I just love the burst of the ocean as you crush them on the roof of your mouth..

    Mince Pies

    in Pastry & Baking

    Posted

    Last December I made so many mince pies that before the Christmas issue of Radio Times came out, none of my family would touch one. I was experimenting with pastries and different mince, from home made to jarred. I seem to remember that the all butter short crust tasted the best for me. However my mum always uses marg and Christmas wouldn't be Christmas without her mince pies. This threw me completely. Your mothers cooking is always amazing. Wafts of childhood nostalgia with every mouthful.

    So what do you prefer for your short crust pastry?

    All butter?

    Marg?

    Half and half?

    Lard?

    Or do you have a secret ingredient you don't mind sharing?

    Should mince be home made or is it better to have Robertsons jarred?

    Obscene Sandwich

    in Cooking

    Posted

    I baked some bread recently which grew a lot bigger than expected. One bonus was that the slices for my sandwich were huge. Here is the Aged Iberico Chorizo with Colliers Extra Mature Welsh Cheddar and Chilli Jam.

    DSC_0034.jpgDSC_0038.jpg

    How Local Are You Really?

    in Food Traditions & Culture

    Posted

    I may not be that much of a locavore technically, but I always shop for my meat at my local butchers and groceries from my local fruit and veg shop. I support my local independent business and even though they both have to import some of their products, they both still sell local produce from the area, which is what I tend to buy.

    I leave near the sea and although there is no fishing to be done direct off the beach. There is an old man who has retained the only license to keep a small rowing boat there since the 1950's. Every morning he rows out at 5.30am and pulls his nets in and catches wild sea bass on the line. He supplies some restaurants I think but I pop down to see him some mornings at around 8am. I get anything from fresh Dover sole to wild sea bass and never pay more than a few quid for it. This way its as local as you can possibly get, I'm supporting another local business AND saving money. I do think supporting good, local, independant business' is more important. If they are worth going to, they will gladly buy in whatever it is you are after anyway.

    Brand loyalty and the recession

    in Kitchen Consumer

    Posted

    I wouldn't say I have any brand loyalty as such, I do tend to buy Bacofoil as opose to supermarkets own as it is much tougher, and I have my favourites of canned tomatoes, sauces etc but my loyalty tends to stay to the local butchers, grocer and deli. Over the past few years since living in the area I have built up relationships with them all, If we all retreated to the supermarket they would close before long. I have worked it out on more than one occasion and on many products it works out cheaper to buy my groceries from the grocer than at a big supermarket, as im regular I get the odd discount here and there and the occasional extra large portion, same goes for the butchers with the exception of the deli being the more extravagant shop I go to. I buy my fish from a fisherman who rows out off the beach nearby and I can buy fresh Dover Sole for as little as £2.20! I have been directly affected by the credit crunch having lost my job and having to find bits of short term work where available. The recession has made me put more effort into sourcing my food but I kind of find that fun. I sometimes cook a little more frugally too.

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