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.
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.
@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.
I feel like I'd need about 5x portions of each thing RL made to get full.
True story, my Nan actually finds saffron in a park near her in Manchester and dries it herself.Originally Posted by Jimmy Floyd
Careful, they’re touchy about that.
I'm a twit
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.
Not just charging. Ripping off rich idiots with it. Beautiful.
Does she have pictures of it on the mantlepiece next to the mushroom?
I bet you used those Scottish walking boots to go to hers and pick up some saffron during lockdown.
PRICK.
Shit. Are you OK after that Keeks?
People died for his saffron.
This is excellent memory.
Both look amazing.
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:
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.
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.
Twenty courses sounds mental. At that point you are getting like half a bite of each.
Eighty quid for pressed peanut sweepings.
Constructed to taste like pressed peanut sweepings.
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.
Never managed to get on board with hot cross buns and not just for their religious connotation. Scones and crumpets cover all angles.
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.
Raisins (and currants) are a disgrace.
Mahow with a shocking take there. Toasted teacakes are tremendous.
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.
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
If you're not toasting them I can't help you. Might as well be eating sawdust bound together with spit.
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.
Booked L'enclume for November.
Sainsbury salted caramel hot cross buns. Delicious and not a raisin in sight
Booked to go to Kerridge's bar and grill on my birthday in 2 weeks.
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.
Have just booked Dinner by Heston for our anniversary off the back of that.
Has anyone ever had/made Collard Greens? Thinking of attempting some in the slow cooker this week.
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.
Wise up.
Now that's food.
Papa? You posho cunt.
Papa Keeks.
Happy birthday, Kiko.
Happy 10th, mate.
His wife's Portuguese, isn't she? Probably just the normal word for dad in Portuguese.Papa? You posho cunt.
There's 12 candles.
Correct. I'm 12.
Happy Birthday, your Holiness
Maybe it said Nicole on the other side.
It's Italian you bastards. And it's cooler than Daddy.
The cake was pretty good as well but was probably better twenty years ago.
Don Papa.
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