The Fat Kids go upmarket

[danalcapone]

One of my favourite telly programmes of the last year was Heston Blumenthal’s Search for Perfection. He’s the insane chef who makes ice cream with liquid nitrogen, cooks steak for 18 hours etc I can’t define what it is I love about this - the insane impracticality of it all, the creativity, the bizarreness, the boys science club atmosphere or just

Comments

[mordantcarnival]

Sounds gorgeous. Tho' I would quibble pedantically with the idea of a thing made out of pine-nuts being in any sense a rissotto, I have to admit that the idea is yummy.

That cookbook you showed me was mental. I liked the fish-n-chips recipe the best, all that fizzy beer batter in a soda-syphon business.

[danalcapone]

All of it was yummy, and in so many different ways.

I actually made something from that book last weekend, his roast chicken. I had to brine the chicken, poach it in boiling water for 30 seconds, then in ice (twice). Left it overnight then cooked it for about 6 hours at a really low heat, and finished it off in a frying pan. The result actually made it worthwhile - it was definitely the tasty chicken I've ever cooked. Really moist and meaty. Maybe I'll have the fish and chips sorted out for the next time you visit.

[gane5h]

Yes indeed. I'm salivating at the menu alone.

[danalcapone]

Well, to help your glands along, have a look at these photos. No idea who they belong to, but ... it's making me hungry again.

[danalcapone]

I found that by googling "eringe" as I was wondering what on earth they are exactly.

[danalcapone]

Yes, it is cheap at that price, for that standard of cooking. That's the consequence of being in "out of the way" East London. (It would've been cheaper if I wasn't such a greedy sod as well.)

[plumsbitch]

Wow. Sounds absolutely amazing. And *astonishing* value.

[gloriamunty]

That was the best typo ever, though.