Don't forget to get an egg timer.Originally Posted by Jimmy Floyd
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Don't forget to get an egg timer.
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And one of these.
Install an extractor fan to get rid of the smells.
Just a desk fan should do, really
Nah he needs an industrial fucker, make sure none of his colleagues are annoyed by the smells.
He's the manager now. He should be optimizing for maximum annoyance.
I wonder if you can do Kippers in a microwave poacher.
There's a semi-regular kipper microwaver in our secondary office block. I'd be seething if I was seated in there permanently but it's just an accepted part of life over there. Fucking miners, scruffy as fuck.
Some 'rich yolk' ones in a fancy box I saw in the supermarket. The yolks were definitely more orange.
My great grandad had a set up in his locker at the shipyard he could cook bacon and eggs on by all accounts.
The ones my mum get from waitrose have nuclear orange yolks. Don't know how they get like that.
Don't they just feed the chickens orange food dye, or something similarly absurd?
You could have those delicious yolks right at your desk if you weren't such a fud.
Better feed, better conditions. You aren't allowed to use outright dyes but corn or corn based additives can have the same effect. The very pale coloured supermarkets eggs are basically battery farmed.
I read they just feed them marigolds.
I read they they feed them back to the chickens that laid them and that produces the super yolks.
Yolk²
Don't forget to get an egg timer.
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Might have to move up / expedite my plans to go to Interlude seeing as the chef is absolutely cleaning house on Great British Menu.
Huh, small coincidence, just googled to see where Interlude is and seen it's in Brighton, where I currently happen to be for two days for the first time in my life for a training course.
£195 a head is ambitious pricing for a 1* outside London but it does look good.
On the note of pricing, I had a look at Ynyshir the other day and they've quietly changed their price from £385 a head (already bonkers) to £385+VAT i.e £462. Fuckin' ooft.
It's not in Brighton. It's at Leonardslee which is a national trust type place just outside Horsham. Very near to South Lodge where The Pass also has a star [and that ginger masterchef professional kid].
Was going to book for later in the year but it is shut on my birthday and I baulked at paying up front.
62 degrees in Brighton was good, as is etch in Hove.
GBM has been top notch this year.
That lost the run of itself a long time ago, has it gone back any simpler?
Andi Oliver is some bald.
Last I watched it there was still a load of THE BRIEF screeching going on and Andi Oliver is annoying as fuck.
This one has been much better for THE BRIEF as it's pretty loose.
The interlude guy had by far the best dessert in the heats so it'll be interesting to see if it is even possible to get three courses.
It's a real headfuck as well as he appears to be a genuinely nice South African.
I meant top notch is in the quality of chef rather than the production of the programme. It's still got really egregious bits, just like MasterChef Professionals, but you can usually look past it when the food is so exceptional.
It's no salad-less doner kebab though, is it?
Not much of it anyway I'd say.
Will have to give this series a go then.
I'm always curious what would happen if you got one of the absolute heavyweights on there, like Clare Smyth or Simon Rogan or someone (I think Rogan may have competed in a much earlier series).
Would they just don everyone? Would be interesting.
Smyth and Rogan have both been on.
Smyth lost in the heats to Danny Millar with Rogan winning the dessert course on his only season.
This was his dish:
Poached pears, atsina cress snow, sweet cheese ice cream and rosehip syrup
I haven't watched GBM in years, used to watch it religiously.
So she was. That was in 2012 though. I want to see someone of that reputation at the height of their powers.
Heston would probably be my top choice but he's sadly addled by his bipolar meds these days, and obviously none of them would risk their reputation.
Last edited by randomlegend; 27-03-2025 at 06:52 PM.
They don't get to bring their army of minions, so probably get tanked by some plucky food truck 'amateur'.
They don't really have food truck chefs on there do they? They're all traditional chefs from restaurants which are pretty highly rated in their own right, many with stars, from what I've seen and remember.
Clare Smyth is at Core cooking most of the time, I don't think she's someone who'd fall apart at being asked to actually cook the food herself.
Yeah, I was being flippant.
It tends to go more the other way with the 'private chefs' often being miles out of their depth when they get on.
Going back to the subject of Heston Blumenthal, I never realised quite how bonkers his story actually is. I'd always heard he was "self-taught" but assumed that just meant he wasn't classically trained.
Turns out he actually just bought the Fat Duck and installed himself as the only chef having never worked a day in a professional kitchen in his life. Took it from nothing to 3 Michelin stars and winning the best restaurant in the world. It's mad.
He did apparently get onto a prestigious scholarship at La Manoir in his teens but left a week in.
Last edited by randomlegend; 27-03-2025 at 07:30 PM.
Was at Plates tonight. Genuinely blown away. Going purely on the food I'd have it as the third best restaurant we've ever been to, only behind L'Enclume and Core.
It being vegan makes it even more impressive but doesn't gain it any points in terms of where I'm ranking it. It is that good in its own right.
The chocolate dessert is the best dessert I've ever had.
Last edited by randomlegend; 13-04-2025 at 11:43 AM.
No pictures? You've fallen off.
I'll post them when I'm home. Ball ache on mobile.
Wild garlic soup & potato dumplings. Sour apple & buckwheat truffle
Amela tomato, house ricotta, sour gooseberry, raddish & frozen tarragon. Barbecued tomato broth
House laminated sourdough bread, whipped spirulina butter, Maldon salt
Barbecued Maitake mushroom, black bean mole, kimchi, aioli & puffed rice
Jersey royal potatoes, watercress, pickled onions, loquats, miso & yeast sauce, wakame
Caramelised lions mane, cauliflower cream, smoked shio koji, rhubarb, fermented green peppercorn sauce
Mint ice cream, chewy beets, sweet pea & kombu
Raw cacao gateau, sour cherry, coconut blossom ice cream, African pepper, toasted macadamia & raw caramel sauce
That menu looks a bit better than the one I had there. That bread was mega, as I recall.
The vegan place in Soho [Gauthier?] did similar very cool bread.
Scrolling half way through I genuinely couldn't tell if the captions were below or above the photos. They could have been either from all I could gather.
That garlic soup looks like trothy goblin piss.
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