Photo of your dinner (vol 2)

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Type R Tom

3,859 posts

148 months

Tuesday 18th April 2017
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Beef short ribs on Easter Sunday.



7 hours at 100 then finished in the oven.



Insanely rich but one of my favourite cuts - can't beat the bang per buck!

craigjm

17,909 posts

199 months

Tuesday 18th April 2017
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The chef doesn't hold the star the restaurant does. The criteria is far beyond just what comes out of the kitchen. However, lots of restaurants do lose the star when a chef moves on because they cannot maintain good quality. If the star was held by the chef then wherever they went next would have the right to display it and they don't. Again though restaurants that hire chefs that have won stars often win one within two years of the chef starting afresh.

I am not a big fan of the criteria for a star. I think it produces over fussy service and food that is more art than filling.

Andy McLeish at Chapter One lost the star because they started to be quite inconsistent in their food quality. It's the second time they have lost it. They were star less between 2006 and 2009 too. The first time was because their food started to get too trendy and things didn't gel.

The problem that the star system has is that once somewhere is known as having one people don't check the revisits. Lots of people who visit Chapters had no idea they were no longer a starred restaurant. It's not like the prices changed or they shouted it from the rooftops.

Cotty

39,389 posts

283 months

Wednesday 19th April 2017
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craigjm said:
I am not a big fan of the criteria for a star. I think it produces over fussy service and food that is more art than filling.
That's why I have never eaten at Chapter One, its just not my kind of food.

Gandahar

9,600 posts

127 months

Wednesday 19th April 2017
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Type R Tom said:
Beef short ribs on Easter Sunday.



7 hours at 100 then finished in the oven.



Insanely rich but one of my favourite cuts - can't beat the bang per buck!
Couldn't agree more.

If people still keep cooking it though the secret will be out. I used to buy it for my dog in the old days, now cannot. Poor bugger


6th Gear

3,561 posts

193 months

Friday 21st April 2017
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Ribeye sliders with bacon and blue cheese.

Cotty

39,389 posts

283 months

Sunday 23rd April 2017
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Dinner for tonight

Going to cool the second one to take to work for lunch tomorrow

Gunk

3,302 posts

158 months

Sunday 23rd April 2017
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I recon that needed another 10 minutes in the oven.

thebraketester

14,192 posts

137 months

Sunday 23rd April 2017
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Chinese pork belly.

miniman

24,827 posts

261 months

Sunday 23rd April 2017
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Roasted vegetable cous cous with lemon & herb peri peri chicken (Nandos, natch), flatbread and cucumber and pomegranate raita.


Gretchen

18,998 posts

215 months

Sunday 23rd April 2017
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Went to a neighbouring village earlier to get my new friend a Rhea Egg for dinner. He wrapped it in his jacket safely on the floor of his Merc for the enjoyable enthusiastic drive home... and promptly dropped it on my driveway getting out of the car.

Crocodile Burgers were served with homemade spicy wedges and salad. No egg.




I haven't stopped laughing yet. He's not impressed. Which makes me laugh harder. This is now a running yolk. Cracking memory of a smashing weekend.

(I actually scraped it off the gravel, lit a fire pit in the garden and scrambled it in a Balti dish out of curiosity. God it looked good. If a little stoney)

Martin350

3,775 posts

194 months

Monday 24th April 2017
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Chicken madras with coriander raita, aloo matar, lemon flavoured basmati rice and spicy poppadom, all freshly home made.


dvs_dave

8,581 posts

224 months

Monday 24th April 2017
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Roast Rack of lamb with roast spuds and roast balsamic veg medley.

Cotty

39,389 posts

283 months

Monday 24th April 2017
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Gunk said:
I recon that needed another 10 minutes in the oven.
It did have and was lovely.

Gunk

3,302 posts

158 months

Monday 24th April 2017
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Cotty said:
Gunk said:
I recon that needed another 10 minutes in the oven.
It did have and was lovely.
It looked fab, we do that now and again, sausages from our local butcher and balsamic drizzled over the roasted veg, lovely!

alan-87

393 posts

204 months

Monday 24th April 2017
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Gretchen said:
Crocodile Burgers.
Bleurgh..tastes like chicken fish. One of the least enjoyable meats i have ever tasted!

iwantagta

1,323 posts

144 months

Monday 24th April 2017
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alan-87 said:
Gretchen said:
Crocodile Burgers.
Bleurgh..tastes like chicken fish. One of the least enjoyable meats i have ever tasted!
yes
Its a novelty act.

Burwood

18,709 posts

245 months

Tuesday 25th April 2017
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Something to try if anyone is keen. Homemade Burgers. 5% quality mince, add steady bacon (no rind) diced up, raw onion and fish sauce (40ml to a lb). I was sceptical but man, the best burger I've made. cook from frozen

Du1point8

21,604 posts

191 months

Tuesday 25th April 2017
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Burwood said:
Something to try if anyone is keen. Homemade Burgers. 5% quality mince, add steady bacon (no rind) diced up, raw onion and fish sauce (40ml to a lb). I was sceptical but man, the best burger I've made. cook from frozen
2 options on meat:
2kg mince beef (1.5kg 10% fat, 500 20% fat)
2kg of beef and pork (1.5kg lean with beef and fat with pork)

2 onions (minced)
slug of oyster sauce, I add circa 30-50ml
slug of ketchup, I add circa 30-50ml
dash of worcestershire sauce (1-2 tbl spoon)
Smoked paprika
dried herbs (oregano, parsley, thyme)
fresh coriander
salt and pepper

Add all ingredients together.

Mixed with hands for 5-10 minutes.

Form into patties

Place patties in fridge for minimum of 2-3 hours.

Cook.

Burwood

18,709 posts

245 months

Tuesday 25th April 2017
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Du1point8 said:
Burwood said:
Something to try if anyone is keen. Homemade Burgers. 5% quality mince, add steady bacon (no rind) diced up, raw onion and fish sauce (40ml to a lb). I was sceptical but man, the best burger I've made. cook from frozen
2 options on meat:
2kg mince beef (1.5kg 10% fat, 500 20% fat)
2kg of beef and pork (1.5kg lean with beef and fat with pork)

2 onions (minced)
slug of oyster sauce, I add circa 30-50ml
slug of ketchup, I add circa 30-50ml
dash of worcestershire sauce (1-2 tbl spoon)
Smoked paprika
dried herbs (oregano, parsley, thyme)
fresh coriander
salt and pepper

Add all ingredients together.

Mixed with hands for 5-10 minutes.

The last ones i made i had the butcher use a Chuck aged rib eye blend
Form into patties

Place patties in fridge for minimum of 2-3 hours.

Cook.
The last ones i made used a Chuck rib eye(aged), rump blend. Tasty but the onion and the bit of bacon/fish or worcester really adds to it.

Gretchen

18,998 posts

215 months

Tuesday 25th April 2017
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iwantagta said:
alan-87 said:
Gretchen said:
Crocodile Burgers.
Bleurgh..tastes like chicken fish. One of the least enjoyable meats i have ever tasted!
yes
Its a novelty act.
I don't disagree. We went to the Crocodile Farm on Saturday so picked them up there. As a novelty. The Rhea Egg would've been an amusing side. Although I found it hysterical when he dropped it on the drive.


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