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Post by ARENA on Nov 14, 2016 13:29:38 GMT
He's the only publican to be awarded Michelin stars.........
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Post by norty on Nov 16, 2016 15:19:49 GMT
I can't stick Heston Bloomingnumpty
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Post by honeybear on Nov 16, 2016 15:43:54 GMT
Anyone who mucks around with food the way he does is a no-no for me too.
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Post by marispiper on Nov 17, 2016 13:40:38 GMT
^^^ agree with the above two comments wholeheartedly. Tom Kerridge is the antidote to Heston B. Tom cooks real food with normal ingredients.
Last week I tried a tip of his, which is to put your joint (beef, mine was) in a brine bath for several hours before cooking...result, more flavoursome and tender meat. It was too!
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Post by ARENA on Nov 17, 2016 13:59:16 GMT
^^^ agree with the above two comments wholeheartedly. Tom Kerridge is the antidote to Heston B. Tom cooks real food with normal ingredients. Last week I tried a tip of his, which is to put your joint (beef, mine was) in a brine bath for several hours before cooking...result, more flavoursome and tender meat. It was too! A lipsmacking link...... www.bbc.co.uk/food/recipes/search?chefs[]=tom_kerridge |
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Post by marispiper on Nov 17, 2016 14:40:34 GMT
Thanks - no daft recipes either!
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Post by aubrey on Nov 17, 2016 14:56:08 GMT
Anyone who mucks around with food the way he does is a no-no for me too. But without him, or at least without people like him in the past we wouldn't things like mayonnaise, say, or ice cream coffee or tea, or chocolate, or whisky - he's just taking foodstuffs that we take for granted and doing strange things to them. A lot of weird food has come about by accident, but it's hard to imagine something with as many processes coffee being made without someone trying lots of different things on it. Things like wine and cheese started because people noticed the effect of certain conditions and sought to reproduce and refine those conditions, far beyond what could happen naturally; it was not until many thousands of years later that the processes were even understood. I don't think Heston's doing anything much different from these, except that he seems to work backwards: knowing why a process happens, and trying to use it in new ways. Not that I'd eat any of it though. You know the thing about the first man to eat a mussel, who decided that something so outwardly unappetising might actually be good to eat, and tried it? That wouldn't have been me. |
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Post by marispiper on Nov 17, 2016 15:05:18 GMT
^^^
Well, you've been more adventurous since you discovered Lidl!
I went there this morning and came out with loads of stuff I never went in for...purple sprout tops and porcini mushrooms to name but two...
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Post by aubrey on Nov 17, 2016 15:21:50 GMT
Ha! Yes, I suppose you're right.
We even got some Iceland extra strong Cheddar for £2 this week. Not tried it yet, but it'd better be good or else there'll be words (IE, "It wasn't any good after all...").
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Post by marispiper on Nov 17, 2016 16:54:15 GMT
A. If you like cheese on toast, toast bread, grate said cheddar, mash with a teensy bit of milk and a shake of Worcester sauce on top. NO butter! Whack under hot grill. Yum.
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Post by aubrey on Nov 17, 2016 17:05:01 GMT
Thanks (something other than Worcester though - anchovies).
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Post by hild1066 on Nov 18, 2016 12:18:45 GMT
A. If you like cheese on toast, toast bread, grate said cheddar, mash with a teensy bit of milk and a shake of Worcester sauce on top. NO butter! Whack under hot grill. Yum. A strong white cheese with a little splodge of whisky is very warming, or substitute the Worcester with Brown Sauce, Pickle or a shot of stout and spring onions!! |
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Post by marispiper on Nov 18, 2016 12:22:29 GMT
Cor...like the sound of the whisky! I bet young Aubrey takes that up!
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Post by marispiper on Nov 18, 2016 12:29:12 GMT
I did an 'Irish' dinner yesterday...boiled gammon with barley, boiled potatoes(with butter on top) carrots, pease pudding, braised celery and greens. 'andsome!
I've got quite a few tomatoes going a bit soft, so might use them as the basis of a pasta sauce...
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Post by norty on Nov 19, 2016 17:54:06 GMT
I want a picture of one of Aubrey's sprout sarnies please!  |
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