What did you cook or eat today (May 2023)?

Status
Not open for further replies.
Windigo said:
I'm jealous of my past self too, I already want to go back 🤪
Click to expand...
That's the trouble with exquisite fine dining, it is very easy to get used to. Unfortunately it is not so easy for your bank manager to get used to.

In a couple of weeks we will be in North Wales and we are booked for a tasting menu at a newish restaurant owned and kitchen led by a guy who was sous chef under Heston Blumenthal at The Fat Duck for seven years. Reviews suggest that a Michelin star is on the way, so best to get in before he is able to double his prices.
 
IMG_4388.jpeg


Garden vegetable cracker, tomato slice, onion slice, trail bologna, bit of sweet German mustard, and farmer’s cheese.
 
The Velvet Curtain said:
That's the trouble with exquisite fine dining, it is very easy to get used to. Unfortunately it is not so easy for your bank manager to get used to.

In a couple of weeks we will be in North Wales and we are booked for a tasting menu at a newish restaurant owned and kitchen led by a guy who was sous chef under Heston Blumenthal at The Fat Duck for seven years. Reviews suggest that a Michelin star is on the way, so best to get in before he is able to double his prices.
Click to expand...
I don't think our bank account will allow us to get used to it :laugh: next time is on my birthday at August 14 . That will be classic French.

And wow, a Heston graduate?? Lucky you!! Heston is my ultimate dream
 
TastyReuben said:
I think it’s gorgeous, but if you want to keep it purple, I think you can add a little vinegar to the water (if you’re boiling it, anyway). Purple cabbage does the same thing.
Click to expand...
It's steamed, though vinegar may work in the same way with streaming.
 
Status
Not open for further replies.
Back
Top Bottom