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Thread: Mahow's all new, all new, all new food thread

  1. #7801
    Senior Member Jimmy Floyd's Avatar
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    I guess you have to pay for the people to go on pearl dives and excavate them. Same as with saffron where you have to pay about two grand a pop for some poor bastard to get the strands out of the flower with tiny tweezers.

  2. #7802
    Just Luca, but still a DJ Luca's Avatar
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    @randomlegend

    Went here - https://tresindstudio.com/ - last week. 20 courses. It was truly excellent.

    One of the courses was a kebab scarpetta - basically the burnt/saucy bits left over after cooking a kebab, served in a pan with a candle under it so it continues to caramelize, with some buttered toast. So good.

    Also went here which has been #1 on 50 Best MENA two years running: https://orfalibros.com/. Also excellent.

  3. #7803
    Senior Member hfswjyr's Avatar
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    I feel like I'd need about 5x portions of each thing RL made to get full.

  4. #7804
    Administrator Kikó's Avatar
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    Quote Originally Posted by Jimmy Floyd View Post
    I guess you have to pay for the people to go on pearl dives and excavate them. Same as with saffron where you have to pay about two grand a pop for some poor bastard to get the strands out of the flower with tiny tweezers.
    True story, my Nan actually finds saffron in a park near her in Manchester and dries it herself.

  5. #7805
    Isn't he banned? Baz's Avatar
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    Quote Originally Posted by hfswjyr View Post
    I feel like I'd need about 5x portions of each thing RL made to get full.
    Careful, they’re touchy about that.
    I'm a twit

  6. #7806

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    Charging for the burnt bits on the pan after serving someone else the dish prepared in it is a new grift I’d not seen before.

  7. #7807
    Senior Member Spikey M's Avatar
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    Not just charging. Ripping off rich idiots with it. Beautiful.

  8. #7808
    Webly Ian's Avatar
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    Quote Originally Posted by Kikó View Post
    True story, my Nan actually finds saffron in a park near her in Manchester and dries it herself.
    Does she have pictures of it on the mantlepiece next to the mushroom?

  9. #7809
    Bookie Sir Andy Mahowry's Avatar
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    I bet you used those Scottish walking boots to go to hers and pick up some saffron during lockdown.

    PRICK.

  10. #7810
    Senior Member Spikey M's Avatar
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    Shit. Are you OK after that Keeks?

  11. #7811
    Bookie Sir Andy Mahowry's Avatar
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    People died for his saffron.

  12. #7812
    Administrator Kikó's Avatar
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    Quote Originally Posted by Ian View Post
    Does she have pictures of it on the mantlepiece next to the mushroom?
    This is excellent memory.

  13. #7813
    Senior Member randomlegend's Avatar
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    Quote Originally Posted by Luca View Post
    @randomlegend

    Went here - https://tresindstudio.com/ - last week. 20 courses. It was truly excellent.

    One of the courses was a kebab scarpetta - basically the burnt/saucy bits left over after cooking a kebab, served in a pan with a candle under it so it continues to caramelize, with some buttered toast. So good.

    Also went here which has been #1 on 50 Best MENA two years running: https://orfalibros.com/. Also excellent.
    Both look amazing.

  14. #7814
    Just Luca, but still a DJ Luca's Avatar
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    Quote Originally Posted by Ben View Post
    Charging for the burnt bits on the pan after serving someone else the dish prepared in it is a new grift I’d not seen before.
    Quote Originally Posted by Spikey M View Post
    Not just charging. Ripping off rich idiots with it. Beautiful.
    I mean, it’s obviously a dish they’ve constructed to taste like the remnants (although they serve you a kebab in the course immediately prior), so it’s not some sort of leftover grift.

    Nonetheless the saucy bits after you eat a kebab are amazing, so why not? :shrug:

  15. #7815
    Senior Member niko_cee's Avatar
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    I think things might have taken an unexpected turn for the worse if "it’s obviously a dish they’ve constructed to taste like the remnants" is true.

  16. #7816
    Senior Member Jimmy Floyd's Avatar
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    I know it's cynical and we should wish tasting menu enthusiasts the best in their pursuits, but whenever I see one I just think of that theory about celebrity chefs being a signal of the collapse of empires.

  17. #7817
    Senior Member Pepe's Avatar
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    Twenty courses sounds mental. At that point you are getting like half a bite of each.

  18. #7818
    Won the Old Board Lewis's Avatar
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    Eighty quid for pressed peanut sweepings.

  19. #7819
    ram it up your shitpipe Giggles's Avatar
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    Quote Originally Posted by Lewis View Post
    Eighty quid for pressed peanut sweepings.
    Constructed to taste like pressed peanut sweepings.

  20. #7820
    Senior Member niko_cee's Avatar
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    Had my first hot cross bun of the year. A Sainsbury's Taste the Difference standard [ie not exotic] effort. Absolute shite. 1/5 and it only gets that for looking more like a hot cross bun than a bread roll. As dry as the Atacama, seeing as the blurb made reference to Chilean flame raisins, whatever they are.

  21. #7821
    The Artist Formerly Known as Taz
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    Never managed to get on board with hot cross buns and not just for their religious connotation. Scones and crumpets cover all angles.

  22. #7822
    Senior Member Jimmy Floyd's Avatar
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    I do like the contrast of the crisp toasted bun, the sweetness of the raisin and the hot melted butter, but that isn't to say I've actively bought one since Jean Tigana was sacked by Fulham.

  23. #7823
    Bookie Sir Andy Mahowry's Avatar
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    Raisins (and currants) are a disgrace.

  24. #7824

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    Mahow with a shocking take there. Toasted teacakes are tremendous.

  25. #7825
    Senior Member niko_cee's Avatar
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    Quote Originally Posted by Jimmy Floyd View Post
    I do like the contrast of the crisp toasted bun, the sweetness of the raisin and the hot melted butter, but that isn't to say I've actively bought one since Jean Tigana was sacked by Fulham.
    Now you've put it like this part of my brain is thinking people are probably using these things as burger buns somewhere.

    I prefer non-toasted personally, although this one had to be toasted due to its brick-like qualities. Butter temperature also a bit sub-optimal for spreading at this time of year.

  26. #7826
    DEATH TO THE WEIRD Raoul Duke's Avatar
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    Toasting them means your butter woes are left behind, friendo

    Hot cross buns are immense. Mahow's deviant behaviour in relation to currants is well-known. Sickens me

  27. #7827
    Senior Member Jimmy Floyd's Avatar
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    If you're not toasting them I can't help you. Might as well be eating sawdust bound together with spit.

  28. #7828
    Senior Member niko_cee's Avatar
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    M&S do some decent ones that you don't need to toast, although a light toasting is never a bad thing. Does take away from the stodge factor a bit though.

  29. #7829
    Senior Member randomlegend's Avatar
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    Quote Originally Posted by Luca View Post
    @randomlegend

    Went here - https://tresindstudio.com/ - last week. 20 courses. It was truly excellent.

    One of the courses was a kebab scarpetta - basically the burnt/saucy bits left over after cooking a kebab, served in a pan with a candle under it so it continues to caramelize, with some buttered toast. So good.

    Also went here which has been #1 on 50 Best MENA two years running: https://orfalibros.com/. Also excellent.
    Booked L'enclume for November.

  30. #7830
    mischamischaracterisation Dquincy's Avatar
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    Sainsbury salted caramel hot cross buns. Delicious and not a raisin in sight

  31. #7831
    Bookie Sir Andy Mahowry's Avatar
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    Booked to go to Kerridge's bar and grill on my birthday in 2 weeks.

  32. #7832
    Senior Member randomlegend's Avatar
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    Never been to any of Kerridge's places but we did go to Benedict's when he did a guest chef night and it was brilliant. He did four courses and Benedict's did four courses.

    Did you consider Dinner by Heston? Prices don't look far off similar. Apparently the Tipsy cake and pineapple dessert is incredible.

    Edit: actually it is about 1/3 more expensive on every course to be fair.
    Last edited by randomlegend; 03-03-2024 at 08:00 PM.

  33. #7833
    Senior Member randomlegend's Avatar
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    Have just booked Dinner by Heston for our anniversary off the back of that.

  34. #7834
    Senior Member Lofty's Avatar
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    Has anyone ever had/made Collard Greens? Thinking of attempting some in the slow cooker this week.

  35. #7835
    Senior Member Manc's Avatar
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  36. #7836
    Senior Member randomlegend's Avatar
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    Has anyone tried vanilla ice cream with (good) soy sauce? It's pretty common amongst the forrins so I gave it a go the other night.

    So fucking good.

  37. #7837
    Senior Member Boydy's Avatar
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    Wise up.

  38. #7838
    Administrator Kikó's Avatar
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    Now that's food.

  39. #7839
    Senior Member Spikey M's Avatar
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    Papa? You posho cunt.

  40. #7840
    Senior Member Lofty's Avatar
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    Papa Keeks.

  41. #7841
    Senior Member Boydy's Avatar
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    Happy birthday, Kiko.

  42. #7842
    Bookie Sir Andy Mahowry's Avatar
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    Happy 10th, mate.

  43. #7843
    Senior Member Boydy's Avatar
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    Quote Originally Posted by Spikey M View Post
    Papa? You posho cunt.
    His wife's Portuguese, isn't she? Probably just the normal word for dad in Portuguese.

  44. #7844
    Senior Member Boydy's Avatar
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    Quote Originally Posted by Sir Andy Mahowry View Post
    Happy 10th, mate.
    There's 12 candles.

  45. #7845
    Administrator Kikó's Avatar
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    Correct. I'm 12.

  46. #7846
    Senior Member Spikey M's Avatar
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    Quote Originally Posted by Boydy View Post
    His wife's Portuguese, isn't she? Probably just the normal word for dad in Portuguese.


    Happy Birthday, your Holiness

  47. #7847
    Senior Member niko_cee's Avatar
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    Maybe it said Nicole on the other side.

  48. #7848
    Administrator Kikó's Avatar
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    It's Italian you bastards. And it's cooler than Daddy.

  49. #7849
    Administrator Kikó's Avatar
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    The cake was pretty good as well but was probably better twenty years ago.

  50. #7850
    ram it up your shitpipe Giggles's Avatar
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    Don Papa.

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