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Miss J

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  1. Miss J

    Dinner! 2003

    Masoor dal with sauteed cabbage - nutty, grainy, and HOT. Served with an enormous plain salad for me, and a dressed salad and pile of pilau rice for the person in the house who is NOT worrying about egullet induced spread.
  2. Jon, how did you manage to freeze coulis in balls?
  3. Miss J

    Dinner! 2003

    Cooked property for the first time in AGES last night. I've just finished a big project, so it's the first time I've had a chance to cook and enough energy to do so. Haddock poached in pino grigo (inoffensive to the point of being boring in the glass, but not bad for cooking delicately-flavoured things) A very rough salsa verde (things I had in the fridge/garden: parsley, mint, anchovy in oil, capers, EVOO, lemon) Boiled new potatoes Salad leaves with celery and more EVOO & lemon It all ended being quite nice, and even a little Spring-like.
  4. Thanks everyone - and I'm also particularly grateful that no-one has taken me to task on my spelling. ( ) I'm very interested in trying to make a torchon. Do you guys think it would be okay on its own with toasted brioche & a glass of Sauternes, or should I make a sauce? I know Jon's been known to do some clever things with oranges fried in foie fat, but if I'm poaching I probably won't have any of that to hand.
  5. Heh - mine's enormous too. I'm thinking about buying a belt and wearing it as a mini-dress.
  6. I am toying with making fois gras terrine for a dinner next week. The minor barriers to doing this I face are: - I've not tried making it before - I'm not entirely sure what the best London sources are Apart from this, I'm dead keen and prepared to potentially destroy some gorgeous raw ingredients in my quest to learn how to make a classic dish. Tips, comments, and advice from your good selves would be appreciated, as always.
  7. Oh, I don't know - Time Out has been raving away about how great the food is at the ICA for ages, so I was curious to try it. But then, it wouldn't be the first time Time Out has raved about something distinctly ordinary.
  8. And you didn't even have three - you only had one and half.
  9. In a fit of self improvement, Kikujiro and I took in Winterbottom's latest film last night at the ICA. By time the closing credits ground to a halt, we were deepy moved, passionately politicised - and er, rather peckish. (I blame the restaurant scene near the beginning.) Wanting nothing more than to nosh and discuss the film at length, we headed for the ICA bar/cafe/canteen space. We walked in, were immediately overwhelmed by the incredibly crowded upstairs bar, and ended up drifting into a tiny and worryingly underpopulated canteen-like room tucked away behind a pillar. Here the confusion beg
  10. I have a few very young cousins who've just made that exact resolution.
  11. Macrosan, you must, must go to Vietnam. But make sure you take Mrs Macrosan with you, or we may not be able to get you to come back. But I should probably warn you that the chillies, while never used less than skillfully, are more inclined to blow your head off there. And that's another reason why you should head straight for the source. The coffee in Vietnam is nothing short of amazing. I pine for it. Edit: Yes, what Winot said. Where the fuck IS Gants Hill?
  12. Camille - I bought my fresh tumeric in London's Chinatown (I can't remember which shop specifically). I didn't have a particular recipe in mind, but I've a copy of David Thompson's Thai Food and have seen recipes calling for fresh tumeric in it. I knew if I bought some, I'd find a use for it fairly quickly. I'm getting very inspired by the suggestions on this thread, I have to say. Indiagirl's ideas for pickle are particularly intriguing.
  13. Camille, I think that may be one of the funniest things I've read for some time. And as I've some fresh tumeric in my fridge at the moment, thanks very much for the timely warning!
  14. Thanks Serangeli. Looking forward to your Locanda report.
  15. I like New Diamond too. I wouldn't say it's a stand-out, destination restaurant, but if you're in Chinatown and want to order something interesting it's not bad at all. It's the first place anyone recommended jellyfish to me, for which I am grateful.
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