it says his name first but the recent ones they've been showing are 'In search of perfection'
hmm, am thinking it might be 9pm Mondays, but dont quote me on that
Heston Blumenthal.
- Thread starter Amelie
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it says his name first but the recent ones they've been showing are 'In search of perfection'
hmm, am thinking it might be 9pm Mondays, but dont quote me on that
Heres a link to the pub he owns near the fat duck.
I take it he just owns it, rather than cooks as a chef there? :S
Hinds Head Hotel
I take it he just owns it, rather than cooks as a chef there? :S
Hinds Head Hotel
We do!!! And so do both our respective parents!!
They are very Eco freindly green cooking devices using minimum hob power, yet returning maximum cooking power!
I can also recommend slow cookers as they use the same electricity as a light bulb to cook, you just bung everything in the morning, set it going and when you get home you have the most amazing stew with meat so tender it melts. . . . and the kitchen smells amazing!!
You know it!
Shooms
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- Jul 18, 2001
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You simply cannot fuck with a slow-cooked lamb shank which has been slowly cooking all day.... falls off the bone.... meal for gods
You simply cannot fuck with a slow-cooked lamb shank which has been slowly cooking all day.... falls off the bone.... meal for gods
Totally!!!
You don't even have to know how to cook really!!. . . .You just have to chop stuff up and set it going and you eat like a king!
Get it bought!. . . .£24.99
Morphy Richards - Product Detail
I can also recommend slow cookers as they use the same electricity as a light bulb to cook, you just bung everything in the morning, set it going and when you get home you have the most amazing stew with meat so tender it melts. . . . and the kitchen smells amazing!!
You know it!
Got to agree with you there 100% matey
I love our slow cooker So easy to use and cooks meat to perfection. Only last night we had a pork joint that had been cooking in there all day. Delicious! Didn't know they were eco friendly though
Deffo
Slow cooked stew avec chopped taters & veggies
Doorstop sliced bread on the side to wipe the plate clean after.
Fookin nectar
Shooms
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- Jul 18, 2001
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Deffo
Slow cooked stew avec chopped taters & veggies
Doorstop sliced bread on the side to wipe the plate clean after.
Fookin nectar
I thought you ate babies in Noocassel
Slow-cooked babies perhaps ?
Nice bit of thread bumpage there TC!
Here is another thread thats very similar:
http://www.oldskoolanthemz.com/forum/chillout-room/83323-heston-posh-ginger-lad-beeb-deux-now.html
Jonno very kindly took me out for lunch yesterday to Northcoate Manner, Nigel Howarth's place by us (or Nidge as he likes me to call him)- he was on this years Great Brit Menu thingy for the North West. It was ace, even if my perenium was still slighlty sore.
Here is another thread thats very similar:
http://www.oldskoolanthemz.com/forum/chillout-room/83323-heston-posh-ginger-lad-beeb-deux-now.html
Jonno very kindly took me out for lunch yesterday to Northcoate Manner, Nigel Howarth's place by us (or Nidge as he likes me to call him)- he was on this years Great Brit Menu thingy for the North West. It was ace, even if my perenium was still slighlty sore.
We do!!! And so do both our respective parents!!
They are very Eco freindly green cooking devices using minimum hob power, yet returning maximum cooking power!
I can also recommend slow cookers as they use the same electricity as a light bulb to cook, you just bung everything in the morning, set it going and when you get home you have the most amazing stew with meat so tender it melts. . . . and the kitchen smells amazing!!
You know it!
I have a slow cooker but never use it- i dunno why. I usually just make casseroles in the oven on a very low setting all day.
I say usually, of course that was before i stupidly went and had a baby galore situ on my frikkin hands. Now i am chuffed to fuck if i get a piece of toast for tea. Jonno is going to be back in his daft 28" waist fuzzy felt ravey davey pants (circa 94 when he should have given up like most of us) at this rate.
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well when this thread first appeared I wasnt really aware of ol' Blumey
but these days I make an effort to catch his programmes. I do like the aspect of him being so OTT, it sets his programme apart from lots of the other food ones on TV. Theres no way I'd go to that much fannying about even if I had the money and time to do so, but I'm happy to watch him go all mentalist on details Its entertaining and eyebrow raising Was half-watching bits of that Marco Pierre Whites programme last night, felt a bit 'urrrgh!' when he whacked a load of wriggling live little eels into boiling oil
they wriggled a bit feckin more when he did that I can tell ya :S they were springing out of the pan with ferocity :SThe mad bugger was also out shooting squirrels out of trees, didnt get to see what he did with his kills though. Cant imagine fancying trying squirrel. :|
Was half-watching bits of that Marco Pierre Whites programme last night, felt a bit 'urrrgh!' when he whacked a load of wriggling live little eels into boiling oil
The mad bugger was also out shooting squirrels out of trees, didnt get to see what he did with his kills though. Cant imagine fancying trying squirrel. :|
EDIT to answer your Q he made the squirrels into a pie.
Gotta say, Marco Pierre White has gone right down in my estimation after watching that prog. Just strikes me as a blatant copycat of other 'celebrity chef' programmes so he can cash in. He doesn't even have a unique angle. Rick Stein talks about local dishes from various places, Hugh Fearnley-Garlicpress talks about farming and how animals are reared and slaughtered etc... The Great British Menu has the competition format and the regional angle as well as critics being judges and stuff... i just don't see the point of the MPW programme. "Oh i'm gonna show off, but this time not me but British produce and British cooking"... err sorry mate... already been done. Same with the dishes... The smoked eel dish, the elvers, even the "devilled" gulls eggs... all been done before on other cookery programmes.
Also didn't like that he had his own name in 3 foot high letters on the wall outside his pub. His name was the same size lettering as the name of the pub... bit unnecessary if you ask me...
Can't verify the truth of this last one, but a colleague told me that in a couple of the earlier shows (I didn't see them) he was doing all sorts of product placement for firms like Knorr & Heinz in the stuff that he was cooking. Shocker if he was. Nowt against Knorr and Heinz obviously, but he's a triple Michelin star chef... If memory serves, wasn't he the first British chef to earn 3 Mich stars? Talk about dumbing down lol...
Sorry, but Marco's gone reet down in my estimation because of that show.
EDIT2 I'd definitely recommend the new show Jimmy Doherty off Jimmy's farm is doing now. I watched the first one on Tuesday night (I think it was) and it was excellent. Really interesting. Didn't have the cookery stuff in, but it was all about how large scale farming is done in England. Stuff like how they start off with a field full of pea plants, then the man from Birdseye he say yes, and 2 and a half hours later the whole lot are picked shelled, frozen & ready to go. Amazing. Gerrit watched!
ta Its the first time i've ever seen anything he's done and it was on in the background while we were nattering so didnt get to properly see it.
Will look out for Jimmy Doherty thing then, sounds ok.
I like watching programmes that are in a 'how' 'what' and 'why' manner.
I watched a good one the other week about storms called 'Inside a lightning bolt' , was really interesting. Nothing to do with cooking, obviously, but it just occured to me and wondered if anyone saw it too because I missed the last bits as I was on the phone
Tangent now over.
I can see why you'd think that about MPW, but I'll put this hypothesis forward. He doesn't give a fuck what anyone thinks of him and he's in it for the money now. This is the man as you rightly say was the first to 3 stars, brought through Ramsey and Blummenthal, and Novelli last night and no doubt amongst others said was the best in the world. He gave up restauranteering in 99 because he realised the smug bastards coming in to judge him from Michelin etc knew far far les than him, and had never produced the kind of cooking he had in the first place. So why bother trying to impress those you don't respect.
MPW knows he's done it all. He's transcended his art. He's back to it now for a few quid and fair play to him, he has nothing to prove to anyone.
The fact that he sounds EXACTLY like Jimmy Saville though is strangely disturbing. How's about that then?
