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The Chillout Room
Heston Blumenthal.
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<blockquote data-quote="Sheikh Yerbouti" data-source="post: 719306" data-attributes="member: 9093"><p>Top thread <img src="/styles/default/xenforo/smilies/classics/thumbsup.gif" class="smilie" loading="lazy" alt=":thumbsup:" title="thumbs up :thumbsup:" data-shortname=":thumbsup:" /></p><p></p><p>I'm not a fan personally...</p><p></p><p>I'm all for nice food... but it pisses me off a bit to hear chefs banging on about something being "right"... As if there's a right and a wrong way to prepare and eat a bit of food... Everybody's palate is different, we don't all experience tastes in the same way... it's often a matter of personal, well, taste! That applies to all food whether cooked by Heston B or not, but for me, the lengths and levels of minute detail he goes to when preparing food just seems a bit OTT. After he's arsed about with a blowtorch and lukewarm pigs jizz and frozen & defrosted summat every 2 minutes, It might taste "exactly right" to him, but he's not me. I'm all for chefs creating "their vision" with food, but i just reckon he goes a bit too far.</p><p></p><p>I'll take me hat off to Heston B though for challenging people's preconceptions (that's never a bad thing IMO) and his lateral thinking and "nothing is sacred" attitude towards food & cooking. There's no doubt it's a refreshing and genuinely innovative approach.</p><p></p><p>But would i want to eat there? No. I'm not even remotely curious. It's difficult to pin down exactly the reasons why... Partly it's Lottie's point about food having to "sound good" in order to appeal. A lot of Heston's stuff just sounds so outlandish and weird, to the uneducated (like myself) I'd have convinced myself I won't like it before it even arrived. It's a paradox because I like trying new things, but yet when I go for a meal I want to really enjoy it and so quite often play safe a bit with more unusual menus.</p><p></p><p>It's also partly because of the style of food i like. There's a school of thought in cooking (less so recently thank god) which is all about chefs showing off their flashy skills. Justifying expensive pricetags by fannying about with loads of expensive ingredients and different types of sauces and garnishes. Maddeningly this still seems to be the trend in America, especially New York. The number of times I've ordered what should be a lovely piece of fish only to get it served up overcooked and encrusted and drizzled with all manner of fancy-sounding shite it just doesn't need.</p><p></p><p>Simpler food is where it's at for me. A few basic but top quality well produced ingredients. Sympathetically combined and cooked, and served with minimal seasoning.</p><p><img src="/styles/default/xenforo/smilies/classics/thumbsup.gif" class="smilie" loading="lazy" alt=":thumbsup:" title="thumbs up :thumbsup:" data-shortname=":thumbsup:" /></p><p></p><p>One of Rick Stein's restaraunts in Padstow would be my ideal place to go for dinner. Or Nick Nairn's. Or that kid who did the steak main course on the last "Great British Menu"... now that looked NICE...</p><p></p><p>Keep meaning to bob down the Savoy Grill as well because of <a href="http://en.wikipedia.org/wiki/Marcus_Wareing">this guy</a></p></blockquote><p></p>
[QUOTE="Sheikh Yerbouti, post: 719306, member: 9093"] Top thread :thumbsup: I'm not a fan personally... I'm all for nice food... but it pisses me off a bit to hear chefs banging on about something being "right"... As if there's a right and a wrong way to prepare and eat a bit of food... Everybody's palate is different, we don't all experience tastes in the same way... it's often a matter of personal, well, taste! That applies to all food whether cooked by Heston B or not, but for me, the lengths and levels of minute detail he goes to when preparing food just seems a bit OTT. After he's arsed about with a blowtorch and lukewarm pigs jizz and frozen & defrosted summat every 2 minutes, It might taste "exactly right" to him, but he's not me. I'm all for chefs creating "their vision" with food, but i just reckon he goes a bit too far. I'll take me hat off to Heston B though for challenging people's preconceptions (that's never a bad thing IMO) and his lateral thinking and "nothing is sacred" attitude towards food & cooking. There's no doubt it's a refreshing and genuinely innovative approach. But would i want to eat there? No. I'm not even remotely curious. It's difficult to pin down exactly the reasons why... Partly it's Lottie's point about food having to "sound good" in order to appeal. A lot of Heston's stuff just sounds so outlandish and weird, to the uneducated (like myself) I'd have convinced myself I won't like it before it even arrived. It's a paradox because I like trying new things, but yet when I go for a meal I want to really enjoy it and so quite often play safe a bit with more unusual menus. It's also partly because of the style of food i like. There's a school of thought in cooking (less so recently thank god) which is all about chefs showing off their flashy skills. Justifying expensive pricetags by fannying about with loads of expensive ingredients and different types of sauces and garnishes. Maddeningly this still seems to be the trend in America, especially New York. The number of times I've ordered what should be a lovely piece of fish only to get it served up overcooked and encrusted and drizzled with all manner of fancy-sounding shite it just doesn't need. Simpler food is where it's at for me. A few basic but top quality well produced ingredients. Sympathetically combined and cooked, and served with minimal seasoning. :thumbsup: One of Rick Stein's restaraunts in Padstow would be my ideal place to go for dinner. Or Nick Nairn's. Or that kid who did the steak main course on the last "Great British Menu"... now that looked NICE... Keep meaning to bob down the Savoy Grill as well because of [URL="http://en.wikipedia.org/wiki/Marcus_Wareing"]this guy[/URL] [/QUOTE]
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