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stephen129

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  1. But that doesn't explain why the menu has both a paella and an arroz de Carabineros.
  2. I'm going to Valencia next month and was reading some menus. I came across a restaurant that has 'Paella de Carabineros' and something else called 'Arroz de Carabineros'. They're exactly the same price. What exactly is the difference? Am I right in thinking that the arroz is a soupy risotto style?
  3. stephen129

    Online Japanese food stores

    Sorry, forgot to mention. England.
  4. stephen129

    Online Japanese food stores

    Does anyone have any experience of buying from any online Japanese food shops? I'm looking for things like mirin, eel sauce, Japanese mayo, bulldog sauce, Japanese curry, furikake, seaweed etc. I've bought from Wing Yip before but they're more focused on Chinese cuisine.
  5. stephen129

    Dinner! 2014 (Part 1)

    Cheese and cranberry sauce toastie Jerk pork belly, roasted onions Bucatini with mascarpone, cream sauce and Portobello mushrooms Braised pork belly, Chinese black vinegar, garlic Teriyaki chicken, carrot and celery salad with crispy herbs, sesame, ginger dressing Steamed sea bass with ginger spring onion, pak choi Bacon cheeseburger, Sriracha mayo
  6. stephen129

    Dinner! 2013 (Part 6)

    Mushy peas are a traditional accompaniment to fish and chips, it's basically what it sounds like, mashed up peas with some butter, salt, pepper and mint. Think of it like a very coarse pea puree.
  7. stephen129

    Dinner! 2013 (Part 5)

    Are you a professional out of interest, or just a very enthusiastic/talented home cook? Thanks, Stephen. I'm not a professional. I just enjoy cooking and eating. Honestly, a lot of your food wouldn't look out of place in a 2/3 Michelin starred kitchen.
  8. stephen129

    Madrid Recommendations

    I was in Madrid last year, my favourite meal was at La Gambinoteca (modern tapas). It was featured on Anthony Bourdain. The foie with bruleed pineapple was good as was the scallops on bread with roasted peppers. Also someone on the menu called 'seafood rice' which sounded a bit boring, turned out to be amazingly flavourful. It didn't have any pieces of seafood on it, but it was clearly cooked in a very good shellfish stock. Mercado San Miguel is cool for foodie stuff. Basically just watch Anthony Bourdain in Madrid if you haven't already. I really regret not going to DiverXO.
  9. stephen129

    Dinner! 2013 (Part 5)

    Very impressive Max. Are you a professional out of interest, or just a very enthusiastic/talented home cook?
  10. stephen129

    China, a Year of Dining

    Thanks so much for sharing Basquecook, this is making me want to go to mainland China so much. It's 5am in London and I'm starving thanks to this thread. Luckily I'm off to Hong Kong in a few weeks so I'll get my Asian food fix there.
  11. stephen129

    Dinner! 2013 (Part 5)

    Ann that looks awesome. I've never tried this tbq sauce you speak of. Am I right in thinking it's a mustardy bbq sauce? Unfortunately in England, even London, there is a serious lack of good American barbecue, but I would definitely eat at your restaurant if you ever opened one up =). I love the idea of smoking my own food, salmon, brisket, sausage etc but I've never got round to it. I've read about liquid smoke, but I've never seen it in the UK. Does it impart a decent smokey flavour?
  12. stephen129

    Dinner! 2013 (Part 5)

    Hello! It was a prepared one (and not a particularly good one if I'm completely honest, I had to do a lot of work to get the flavours to balance), I've never got round to making my own actually, I find the ingredients fairly expensive. Just a few sticks of lemon grass was £1.50 in the supermarket and the pre-made paste was £1.79 from an Asian supermarket. I often make half-prepared food, for example I'll get a jar of curry sauce and 'pimp' it up with my own spices, flavourings etc. Other times as with the Peri Peri chicken and ragu I cook completely scratch. Depends how I'm feeling tbh. Although I like to go to the effort of making tasty food, I'm not the type to spend 8 hours putting together 8 separate components for one high end restaurant style dish. I like food that has a good taste to effort ratio, like a simple roast chicken with roasting juices mixed in chicken stock, white wine and a bit of marmalade for sweetness. When I say 'molasses' it wasn't the American style molasses which resembles British black treacle. It was a kind of dark brown sugar I had lying around in my house that called itself molasses. It was incorporated exactly like you mention. I just browned it off with the chicken at the start and then deglazed with rum. The dish overall is fairly sweet, it also has lime juice and lime zest in it. It's my own version of this recipe. I don't have a sweet tooth, so often find myself using sugar in my savoury dishes. I love fruit with meat for example.
  13. stephen129

    Dinner! 2013 (Part 5)

    Thai Green Curry with chicken, purple aubergines and pineapple Nasi Goreng with shrimp, fried egg and kecap manis Fettuccine alla ragu Little gem wedge salad with shallots, anchovies and anchovy dressing Slow cooked minted lamb curry, paratha, mint raita, lime pickle, mango chutney Spatchcocked chicken with homemade Peri Peri sauce and roasted onions Apple Charlotte with cinnamon and cream Asian style salmon with choi sum in chilli bean sauce Caribbean brown chicken stew with molasses, scotch bonnets and rum
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