I've had a right run-in with a Persian caterer recently. Quoted me a thousand quid to do a shitty event for which everyone else is quoting Ł300, I told him the price was no good, then he called me three times a day begging me to reconsider and that his offer was great value actually and I'd got it all wrong.
Luckily I'm well practised at confrontational discussions with Persians so managed to shake him off after about three weeks.
Taz providing that valuable life experience.
I'm a twit
Something something have gammon instead something.
I hope Kiko's next picture in this thread is a gammon joint.
I hope that really is a shitty event because one does not simply substitute Ghormeh Sabzi and Barg with chicken nuggets and potato smileys on the basis of financial savings without risk.
No pics but it was a huge lamb and chicken kebab with a ridiculous amount of rice.
The food at "Dinner" was really very good.
The famous "Meat Fruit", which is chicken liver and foie gras parfait in Mandarin jelly. I almost didn't order it because it is just pate and toast at the end of the day, but I'm glad I did. It is gloriously good.
Wife's starter was crab salad on crab brioche toast with cucumber ketchup and trout roe. Very fresh dish but I really don't like cucumber so not for me.
My main was duck, duck hearts, turnips (fondant, puree, pickled) and red wine sauce. This was my favourite dish. Duck was perfect.
Wife's main; salmon, champagne jelly, caviar, seaweed butter sauce, asparagus.
My dessert: chocolate ganache, passion fruit jam, mango sorbet. Banging.
Finally wife's dessert which is their other very famous dish, the tipsy cake. It's a good dessert but overly sweet for me and not up to the hype. She absolutely loved it though. The pineapple is incredible.
The restaurant really doesn't suit the room though. They go for quite cosy and not overly formal service (which is what I prefer) but it's set in a big, grand, high-ceilinged room in a fancy hotel and it just doesn't match the space.
The bread was meh and came with "lightly salted" butter, which is an insufficient level of salting. Cocktails were great.
You can definitely see Heston Blumenthal's obsession with trying to find the best way to do things rather than the received wisdom way in the food. The sorbet - which they freeze with liquid nitrogen - was another level of smoothness, for example.
Last edited by randomlegend; 13-04-2024 at 12:00 PM.
I'll stick with a mixed kebab and a choc ice.
"Hi, can you give me a sorbet that doesn't look like a sex toy? Thanks."
"Insufficient level of salting". Have a day off.
These meals make me want to kick people in the face. Ideally the people "designing" them.
Fuccking state of those pics wheres the fucking gravy and chips dickhead
My pizza place has closed. Good that I am leaving this shithole in a few months.
Looks class that, RL.
https://www.bonappetit.com/recipe/br...soup-with-lime
Made this for dinner and it was banging. Looks a prime candidate for the list of quick but not tragic weeknight dinners. Bang in some noodles for heft.
You could drag stuff out of landfill and itemise it, if you ended the list '...with lime' I would scoff it for days.
Got into corned beef recently
Did you end up going?Originally Posted by Baz
Corned beef on buttered white bread is about the best sandwich going. FACT.
Ye it's quality. Mustard or no mustard for you?
Brown sauce.
I always liked corned beef. Not sure why it has so many detractors, as I continue my campaign against every supermarket having display after display of shit watery ham.
Corned beef is bloody expensive now though. Was a cheap lunch when I were a lad.
Corned beef stuffed jacket potatoes are a marvellous thing.
Do you mean real corned beef or the tinned spam stye stuff?
Tinned obviously. Our cuisine isn't renowned for nothing you know.
Has to be. Can't be having mustard on it.Brown sauce.
Red sauce.
Nothing else.
Posting Permissions
Reply With Quote
