That’s the stuff, it was very tasty apart from the flowers and the anxiety inducing wait!
They were mad for this bollocks last year, fucking pancreas and thyroids all over the shop
Also, that thing where they peel a tiny carrot but leave the end on, and they just give it a wee haircut. Peel it or don’t, twats. This type of thing:
Haven’t read the thread, but the amount of ice cream they try and make is ridiculous
I don’t think I’ve ever seen ice cream on the menu of a posh restaurant
they serve it all the time, but tend to pronounce It ‘sorbet’
Salsa verde offal
It’s not that bad !
don’t think i’ve ever been to a restaurant that didn’t have some kind of ice cream
went to a pretty wanko place in panama and had basil sorbet with corn ice cream
When I was a kid all “swanky” restaurants (i.e. anywhere that wasn’t Little Chef or Deep Pan Pizza co) used to sell these. I could quite go for one now
This is not specifically a masterchef thing, but fine dining/posh restaurant mash is rubbish compared to good home made mash like what your granny makes.
At a certain level of restaurant it just becomes like gelatinous butter with 6 spoons of salt in it. Waste of time.
Speaking of pancreas, I was at the butcher last year and a posh woman came in and asked if he had any pancreas. He said he didn’t and that she’d probably have to go to the slaughterhouse to get some.
After she’d gone, I asked him if anyone had ever requested pancreas before and he said they hadn’t. Then he looked a bit panicked and told me not to tell anyone that she’d asked for pancreas and he hadn’t got any. Which I did. Until now.
Gelatinous is the wrong word, I mean starchy
I once saw a TV chef say that the potato in restaurant mash was just a binding agent for the butter
fantastic story, genuinely
anything sous vide. please don’t tell me that any of you have ever done this because i know you haven’t.
This has got me puzzled now
Coughs
searched for sous vide mate
You’re not French
