Folks at work find it odd that I sometimes photograph my cooking. It helps me remember the food and gives me new ideas for changing things. I can't think of a more worthy subject for photos.
Strictly speaking aren't brownies supposed to have nuts in? (not that i'm complaining, I hate nuts).
cheese in cake is bad enough. i mean what the fuck.
Not sure if this is the right thread for this, but...Mrs Starfish took me to the relatively new Loch Fyne restaurant in Sheffield after work yesterday. Goodness me, it was great.We went for the daytime set menu (until 7pm) - starter, main and glass of wine for £11. For starters we has the steamed mussels and the grilled sardines. The mussels were absolutely perfect; plump and tasty. The sardines were served on a nice chunky bit of brown toast with a sweetish onion and tomato-ey sauce which worked very well.Mains: the poached sea trout served with cucumber and mint was firm and tasty - just the right amount of moisure in it, not too dry and not at all watery: the fried fillet of grey mullet was also cooked to perfection and had a lovely capers and garlic sauce thing with it. Also, the side dishes - new potatoes and mixed green veg - were cooked just right; not difficult to do, I know, but often this part of a meal can be disappointing.House white was an acceptable sauvignon blanc.The service was stunning; the staff friendly and knowledgeable. The whole place was laid out well with the tables not too close to each other and a good overall atmosphere.I would have been chuffed if the meal was £18 each, so at £11 it was good value.I gather that Loch Fyne is a national chain; anyone else been to their other restaurants? Opinions?
No, it's an Abu-Garcia Tormenter that I was fishing for pike with - not that the trout and perch have any respect for my intentions...
Quote from: lagerstarfish on August 26, 2008, 10:59:48 pmNo, it's an Abu-Garcia Tormenter that I was fishing for pike with - not that the trout and perch have any respect for my intentions... Well, similar type of thing anyway. I was going to raise an ethical eyebrow fishing for trout with something other than a fly, but if it was not the fish you were looking for......
Quote from: Dolly on March 06, 2008, 11:00:40 pmJoe its so good to have you on here - proper foodie shit to follow. Will you contribute to the other foodie/drink threads as well ?BTW on your recommendation via Seb I got some Blackwood's Gin - it truly is the best Glad you liked the gin actually I'd forgotten how good it is and defaulted to Tanquray (which really its hard to beat for martinis). Blackwood makes a slightly less aggressive martini as I remember (not that well, obviously, we are talking massively strong alcohol diluted but a very small amount of still pretty strong alcohol), which, used neat, is better than stirring with ice as a way of having a more vermouthy martini which still carries all of that lovely ginny depth...ahh.
Joe its so good to have you on here - proper foodie shit to follow. Will you contribute to the other foodie/drink threads as well ?BTW on your recommendation via Seb I got some Blackwood's Gin - it truly is the best
can anyone recommend a good brandy? it's for a retirement present and is probably going to be pricey but not Louis the 14th pricey!Hein Antique XO is the current favorite, anyone got an advance on that?
Just found a bottle (2006 vintage) of this in Asda when intending to buy Tanqueray. Definitely different, not totally convinced yet. Kind of medicinal and might suit a Laphroaig lover.
Quote from: Paul B on October 01, 2008, 06:54:25 pmcan anyone recommend a good brandy? it's for a retirement present and is probably going to be pricey but not Louis the 14th pricey!Hein Antique XO is the current favorite, anyone got an advance on that?How much is the Hein (Hine?) Paul? Frankly, when it gets to XO levels I've yet to come across a Cognac I don't like. The last decent bottle I bought was Hine Rare VSOP - very nice. Camus is a good slightly less well-known brand but a quick search reveals a wealth of smaller and probably interesting producers. What did you buy in the end?