Fat Duck chef..

[tarannau]

Errrr, coz it's cooked?

Someone tried to explain the science of (very) slow cooking and why it killed all the bacteria, but I'll admit the subtleties passed me by. I enjoyed the programme as a curiousity again, but I'm perfectly happy with my cast iron griddle and steaks tbh. And iceberg lettuce is still watery shite imo, albeit crispy watery shite.

TBH, although folks are often hung up that it's old meat that's going to poison them in some way, there's an equally high chance that it'll be the vegetables or cereals (particularly rice) that'll give you some degree of food poisoning. Avoid salad and buffet bars if you're even slighly risk averse and steer clear of pre-packaged salads. It's worth noting that the US's biggest outbreak of eColi - over 1000 people over 19 states, with at least 15 suffering kidney failure - was caused by pre-packed (and supposedly pre-washed) spinach. Apparently the ecoli was so deeply ingrained that even washing at home wouldn't have been effective.There are similar horror stories about mixed salad bags being washed in sewage water in Spain and across the EU,

Compared to that a slow-cooked steak sounds bloody lovely.

 

[Dubversion]

i think it's a good show. it's not showing off for its own sake, it's just someone with a passion for looking at different ways of creating the best food he can.

And I like him as a presenter - he's very un-TV, and that's refreshing

 

[Griff]

Best cooking show I've seen in ages. Made me right hungry at the end.

 

[Spymaster]

Gotta give the blowtorched forerib/steak thing a bash.

 

[Badgers]

http://women.timesonline.co.uk/article/0,,18030-2435572,00.html

 

[Pieface]

It was a bit funny at the end of the show to just have a few slices of beef and a little salad though

I like him - and all this bollocks about him not doing cooking in a romantic, natural way is rubbish. The science is still happening even if you aren't aware of it - he just finds out why things work so that he can do stuff like snail icecream etc.

 

[craigxcraig]

It was a bit funny at the end of the show to just have a few slices of beef and a little salad though

I thought this - was hoping (though envious) that someone was going to try it and say how great it tasted!

 

[hiccup]

It was a bit funny at the end of the show to just have a few slices of beef and a little salad though

I like him - and all this bollocks about him not doing cooking in a romantic, natural way is rubbish. The science is still happening even if you aren't aware of it - he just finds out why things work so that he can do stuff like snail icecream etc.

Yeah, I'd've wanted some chips as well, after waiting 24 hours for my steak.

 

[beesonthewhatnow]

I really must get round to sorting out the U75 visit to The Fat Duck....

 

[Xanadu]

I still remember the thread about it last time

 

[beesonthewhatnow]

I still remember the thread about it last time

Yeah, class traitors for considering going IIRC

 

[Xanadu]

I'm as middle class as the day I was born. Well almost. When I was born, I was sharing a room in a council estate with the other 5 members of my family. But when I was one year old, I moved out and became middle class, and thus, I'm as middle class as the day I became a one-year old.

 

[Orang Utan]

I still dinnae like him.
I even hate his glasses

 

[citydreams]

I agree.. he should be wearing a bat-mask to hide his brutish appearance

*hands Orang Utan a vegetable peeler*

 

[moose]

It was a bit funny at the end of the show to just have a few slices of beef and a little salad though

That wasn't even worthy of being called a salad

 

[eoin_k]

I got taken to the Fat Duck for the my birthday this year and it was one of the best food experiences of my life.

The tasting menu is really playful, (snail porridge, bacon and egg icecream etc.), but it also tastes amazing.

I only reckon its a shame that it isn't less expensive - everybody deserves the opportunity to savour snail porridge in my opinion.

 

[Wookey]

I got taken to the Fat Duck for the my birthday this year and it was one of the best food experiences of my life.

The tasting menu is really playful, (snail porridge, bacon and egg icecream etc.), but it also tastes amazing.

I only reckon its a shame that it isn't less expensive - everybody deserves the opportunity to savour snail porridge in my opinion.

*jealous*

 

[Maggot]

I
The tasting menu is really playful, (snail porridge, bacon and egg icecream etc.), but it also tastes amazing.

Didn't your parents teach you to never play with your food?

 

[beeboo]

I've finally managed to watch a few clips of this.

I've never seen him on telly before and he makes me go a bit funny

*purrs*

 

[Griff]

Last night's was a bit over the top for fish 'n' chips really.

I can understand the science of producing an excellent piece of steak, but all that bother with the chips was just prolonging the programme really.

Anyway next week's one is a 'perfect pizza'

 

[beesonthewhatnow]

I can understand the science of producing an excellent piece of steak, but all that bother with the chips was just prolonging the programme really.

I missed last nights, where they the ones you cook three times then inject with ketchup?

 

[Spion]

cooked three times but no ketchup

I find the programmes to be a mix of interesting and 'oh, for christ's sake!'

 

[Griff]

I missed last nights, where they the ones you cook three times then inject with ketchup?

Nah, he was measuring the body mass of potatoes or summat (I lost interest), then cooking them three times.

He took his batter to some university professor to measure the crispiness on some sound measuring machine too.

Not one of his best programmes.

 

[Orang Utan]

He took his batter to some university professor to measure the crispiness on some sound measuring machine too.

That professor is the father of a friend of mine - he spends his days crunching biscuits and recording the sound of it.

 

[Griff]

That professor is the father of a friend of mine - he spends his days crunching biscuits and recording the sound of it.

He did actually look like a professor.

 

[gentlegreen]

I for one will be designing my kitchen around Blumenthal's methods.
I can see I will need a seperate fridge for chip-making (they went in hot 3 times - for moisture extraction purposes).

The batter was the pièce de résistance :-

Wheat flour, rice flour, vodka, Kronenburg. Into a soda syphon, 3 CO2 cartridges then into the fridge.

Maris piper potatoes - which had approx 22 percent dry matter, turbot as the ultimate fish. I never have understood why cod is so well-liked.

The pickled onion juice was the unexpected twist. I especially liked the preferred option of misting the room rather than actually putting it on the food

Heston Blumenthal: In Search of Perfection (BBC2) is better than Bond. "My name is Heston. Heston Blumenthal," said our hairless hero, whose deadly weaponry is dry ice and flame throwers. His mission was to rescue fish and chips from the Chinese. The fish must be Cornish turbot. The potatoes, Arran Victory. The batter - tempura, honey, vodka and beer - should be aerated in a soda siphon. The result will look downright lethal, so spray the room with the juice of pickled onions for that unforgettable, unforgotten chip-shop aroma. Blumenthal did not specify what sort of paper they should be wrapped in. This is critical. The texture should be absorbent, the ink fast and the content engrossing. You cannot leave these things to chance.

http://www.guardian.co.uk/tv_and_radio/story/0,,1954034,00.html

 

[Xanadu]

I've finally managed to watch a few clips of this.

I've never seen him on telly before and he makes me go a bit funny

*purrs*

I've noticed you seem to purr at lots of things. Like facial hair... And Heston... And facial hair...