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Yes? How do you do that? Details please? Bring up butter and water (roughly 2:1 water to butter) to a simmer so it forms an emulsion, then cook halved sprouts in it for 1-2 minutes. They won't be swimming in it. Just the bottom of the pan covered. Quite classic, french in a way, I guess.

Christmas Eve: - Brined turkey breast, SV @ 59c for ~2h, then roasted - Confit-style turkey thighs, SV @ 70c for ~8h, then roasted - Crispy turkey skin - Sauce made from 'double' brown turkey stock, madeira and cream - Sprouts cooked in a simple butter emulsion - Stewed red cabbage - Boiled potatoes - Dessert of chocolate ganache, orange jelly and some crumble (in a glass) The turkey is done by a fairly modern preparation but the rest is fairly traditional (aside from me refusing to boil sprouts - they'll be lightly cooked in the emulsion).

I'm looking in 'Under Pressure'. It says 82.2C for 12 hours for pork belly although that sounds slightly long to me. Has anyone tried doing it at that temp for that long? I'm doing pork belly for christmas and was originally planning to vacuum it with some duck fat (yeah, it's not REALLY confit, but traditional confit is kinda messy imo) and simmer it at about 80c for 6-8 hours...

In that area Patty and Bun do a really good burger. It's just next to Selfridges.

Patty & Bun do really good burgers (in my opinion on par with Goodman and better than Meatliquor), although it is very casual with somewhat loud music. Little Social is a nice alternative to Pollen St Social aswell. You still get great service (almost same level as across the street), good food and slightly lower prices.

Looking forward to Rene Redzepi - A Work in Progress: Journal, Recipes and Snapshots and Tom Kerridge - Tom Kerridge's Proper Pub Food

Amass is highly recommended from me. Creative menu. You can clearly see noma influence in the dishes. It's a somewhat reasonably priced restaurant aswell. A walk outside in the garden is obligatory after or during the meal.

Nodee is in my opinion extremely overrated. So overpriced and I've seen it all before. Norwegians are easily pleased so thats probably why it's so popular. The same verdict goes for Dinner aswell.

Manfreds Mad & Vin - Go there for the chefs menu. Multiple dishes with a vegetable focus. Very casual. Hos Fischer - Better than standard Italian. Quite rustic. Small but good menu. Geist - Now been there twice and it's very hit and miss in my opinion. The waiters are nice but the food is inconsistent. Very gritty mushrooms at the second visit has put me off going there again. It's quite expensive aswell. I'm going to Amass on friday so I will report about it soon.

Richard is alright but the two others... If I was one of the other 'heavy weight' contestants, I'd be pissed off at the producers now, for making mockery of the show, after all the hard work they've put into it all.

What the hell were they thinking when picking the Welsh contestants?

That kebab was desperate. It would've been much improved just by serving it on a normal plate, even if it'd lose "the point".

Since I'm not from the US I had to find these episodes the hard way. Loved this show. It gave great insight to how Chang thinks about food. Also loved when he had guest chefs who did various dishes.

Quite frankly I've been a little bit disappointed with this season. None of the chefs, in my opinion, stand out in any way like what we've seen with for example the Voltaggio brothers, Kevin (same season) or Richard Blais. They're all kinda inconsistent and just... meh.

The only somewhat contemporary thing left on the BBC is Saturday Kitchen, which has the occasional interesting chef guest, despite the 'housewife feel' of the show.

Hey, long time lurker. Finally created an account on here. I've followed GBM for several years now and if you ask me, the theme or brief this year doesn't sit well with what I think is the "fundament" of GBM. They've 'caked' more and more scripted stuff into the show every year now, but this year I think they've overdone it. This is especially apparent during the judging episode, where the focus seemingly just is on the extra judge who is purely interested in the hilarity of a dish. Last year the brief was purely about creating exceptional dishes, which we got to see together with a bunch of supremely talented chefs. This year I'm not sure what the object is.