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I recently mislaid my cook books when moving house - either that or they were stolen by my old flatmate (:x) (although knowing me the first is the most likely) can you recommend any websites blogs or cook books that I should be looking at for some inspiration

the bbc food site is pretty good..also the good food one.

I'll grab the links when i get home.

A lot of people use epicurious but i don't really rate it.

I often use the BBC website to remind me of recipes I like it - never checked the Good Food one cheers

BBC is good especially the Great British menu pages.
Series two, the Eccles Cakes with Earl grey Tea (marcus wareing) is probably the worlds finest dessert.

Other than that im not sure
http://www.thaitable.com/ is good for authentic Thai recipes.

Id be fucking distraught if i lost my Cook books. Ive got a massive cupboard full of them.

Fortunately most of the recipes were photocopies from my ma's books so I can sort the recipes out again I just want to try my hand and some new shit cheers for the Thai food link

forensix (mcr) wrote:Fortunately most of the recipes were photocopies from my ma's books so I can sort the recipes out again I just want to try my hand and some new shit cheers for the Thai food link

Cook the Laab. It's my favourite Thai dish. Id add more Chilli and Fish Sauce though. Plus some extra limes.

foodnetwork.com

epicurious.com is always good for recipes. Gourmet and Bon Appetit puts their recipes there

Someone needs to revive this!

weird

was just wondering if we had many snh culinarians last night...

as I was preparing my Orange Rosemary Glazed Pork Tenderloin w/ scallopped potatoes, candied carrots & braised asparagus

t'was delicious



perhaps I'll post my recipes in the SNH recipe thread

unklefesta wrote: perhaps I'll post my recipes in the SNH recipe thread

I don't condone pork, but yeah, do it!

felixGash wrote:Someone needs to revive this!

Lol, so rather than actually revive it.. he talks about it.

Badman.

i'm sorry i just have to flood and say that your signature is hypnotic von. did u make that clip longer coz i swear yesterday she weren't dancing that long?

unklefesta wrote:perhaps I'll post my recipes in the SNH recipe thread

I just spent 20 mins typin out my burger recipe and the forums ate it up...

Its ok.. very "Luther" like and not good for you. Perhaps too much calories for this thread and it disappeared.


And I'm sooo not typing all that shit out again.

burgers with cumin and chilli is the business. maybe even some ground coriander.

I challenge anyone to beat me on the Burger stakes.
I line up the minced steak so that it is in one long tube with all the grains facing the same way. Wrap it up in clingfilm, chill then cut into Burgers.
That way when you bite into the burger you are not biting across the grain of the meat. The most succulent Burgers on road.
From Heston Blumenthal.

MAKING THE BURGERS
1. Cut the chuck into 3 x 3cm/1 x 1in cubes and toss with the salt in a bowl. Cover with cling film and store in the fridge for six hours. The salt will penetrate the meat during this time and begin to draw out some of the moisture.
2. In the meantime, cut the short-rib and brisket meat into 3 x 3cm/1 x 1in cubes and combine the two.
3. Using a meat grinder with a 3mm plate, grind the short-rib and brisket twice. Refrigerate this meat until very cold.
4. Combine the cold ground meat with the cold diced chuck and mix well.
5. Before you begin the final grinding, place two layers of cling film across a chopping board or baking sheet and position under the mouth of the grinder.
6. Using a coarser, 8mm plate, pass the meat mixture through the grinder. This will retain some larger pieces of the chuck.
7. As the meat comes out of the grinder, have a second person use their hands to lay out the strands of meat on the cling film. Try to keep the grain of the individual strands running lengthwise in the same direction without getting tangled together. To do this, start laying the meat down at the edge of the sheet furthest from the grinder and work across to the closest edge.
8. Wrap the meat up tightly in the clingfilm, twisting the ends in opposite directions to form a log shape. Prick a few holes in it with a pin to release any air pockets trapped inside, then continue to twist the ends to tighten until the log is about 12cm/5in in diameter.
9. Wrap the log in another layer of cling film to keep it from coming apart, and refrigerate until needed.
10. When the meat has chilled thoroughly, place the still-wrapped log on a cutting board and use a very sharp knife to cut slices about 150g/5¼oz in weight. (The cling film helps to keep the meat from falling apart.) Place the finished patties on a baking sheet and refrigerate for later. If you have more patties than you need, they can be individually wrapped at this point and frozen until needed.
11. To finish the patties, take each one between the palms of your hands and gently press into a burger shape the same diameter as the bun and 2cm/¾in thick. Take care to keep the grain of the meat running in the same direction.
12. Cover the burgers with cling film and refrigerate until you are ready to cook them.


Full burger recipe here http://www.bbc.co.uk/food/recipes/datab ... 7366.shtml

Labourious but bad boy

did you see his perfect steak? ffs it looked great, but took about a week to cook!!

datura wrote:did you see his perfect steak? ffs it looked great, but took about a week to cook!!

Yep havn't tried that one. The man is a genius though, that was probably the greatest all time series of food programmes. Absolutely loved it, i have implemented a few of his ideas into my own repetoire.
One day i will eat at his restaurant.

MENU SAMPLE FOR TASTING MENU


ONE HUNDRED AND TWENTY FIVE POUNDS FROM 1ST MARCH 2008


NITRO-GREEN TEA AND LIME MOUSSE (2001)
OYSTER, PASSION FRUIT JELLY, LAVENDER
POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GAZPACHO
JELLY OF QUAIL, LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS
OAK MOSS AND TRUFFLE TOAST
(Homage to Alain Chapel)

SNAIL PORRIDGE
Joselito ham

ROAST FOIE GRAS "BENZALDEHYDE"
Almond fluid gel, cherry, chamomile

"SOUND OF THE SEA"

SALMON POACHED IN LIQUORICE GEL
Artichokes, vanilla mayonnaise and “Manni” olive oil

BALLOTINE OF ANJOU PIGEON
Black pudding “made to order”, pickling brine and spiced juices

HOT AND ICED TEA (2005)

MRS MARSHALL’S MARGARET CORNET

PINE SHERBET FOUNTAIN (PRE-HIT)

MANGO AND DOUGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet,

blackcurrant and green peppercorn jelly



PARSNIP CEREAL

NITRO-SCRAMBLED EGG AND BACON ICE CREAM (2006)
Pain perdu, tea jelly

WHISK(E)Y WINE GUMS


PETITS FOURS
Mandarin aerated chocolate, Violet tartlet, Carrot and orange lolly


This menu is designed to be enjoyed by the whole table

A selection of wines by the glass are available to accompany this menu at £90 and £165 per person

Bad bwoooooooooooy
Im gonna get myself down there. I hear the waiting list for a table is about two years long though
I wouldn't mind paying £125 for that. Gaurantee it would be an experience you would never forget.