Photo of your dinner (vol 2)
Discussion
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.
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.
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.7 hours at 100 then finished in the oven.
Insanely rich but one of my favourite cuts - can't beat the bang per buck!
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
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)
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)
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.
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.
iwantagta said:
alan-87 said:
Gretchen said:
Crocodile Burgers.
Bleurgh..tastes like chicken fish. One of the least enjoyable meats i have ever tasted!Its a novelty act.
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