Author Archives: Gary @ BigSpud

mint mousse

The latest series of Great British Menu has been hit and miss. Tweaks to the format were needed, but there’s still too much footage of chefs stomping around damp fields saying things like “lovely sheep, that” and then butchering it. Tad repetitive, no? And a further knockout stage (obviously what was missing, though at least there’s something on the line […]

Read more

sous-vide

Regular visitors will know that I am a great admirer of part-chef part-mad scientist Heston Blumenthal. His understanding of palate, along with questioning the status quo in kitchen techniques sheds new light on conventional wisdom. He, along with contemporaries Joël Robuchon, Thomas Keller among others have pushed one particular method to the forefront: sous-vide. The phrase literally means “under vacuum” and […]

Read more

heston’s tagliata steak and salad

I’ve already devoted about a thousand words’ worth of wittering to how I like my steak. I have a well-practised and enjoyed technique which serves me very well. I’m not likely to modify it much for anything. And then Heston sodding Blumenthal goes and does it differently, doesn’t he? You know, that guy of whom I think the sun shines […]

Read more
1 131 132 133 134 135 191