Posted: February 3rd, 2009, 9:23
But Gordon Ramsay is in it, so I don't wanna.
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Posted: February 3rd, 2009, 16:26
Stupid 4oD. I registered ages ago and had no problems, now I've been told that my screen name is offensive because it has 'come' in it. Fucking idiots accepted a hotmail account with exactly the same words on it. I poked it a few times and suddenly it was fine.
Posted: February 3rd, 2009, 16:28
Posted: February 3rd, 2009, 16:34
Whaaaaaaat! Orange squash for duck in orange sauce. Vac packed lamb shanks that have a shelf life of a year. That guy isn't on the same planet as anyone else. His wife is about to leave him and he doesn't get it!
Posted: February 3rd, 2009, 16:39
he gave me the rage for the whole of the show.Posted: February 3rd, 2009, 17:14
I got around to watching this (I'd recorded it) last night, it made me 
Especially the poncy advertising twat getting told he was an arse. Felt a bit sorry for the daughter in the other one there was one bit a bit close to home, but I liked to way she totally grassed her Dad up right from the off.
Especially the poncy advertising twat getting told he was an arse. Felt a bit sorry for the daughter in the other one there was one bit a bit close to home, but I liked to way she totally grassed her Dad up right from the off.
Posted: February 26th, 2009, 12:24
Posted: February 27th, 2009, 7:44
I watched that the other day, purely for the fact that it was about lots of chefs. However, I felt that it turned out to mostly be a nostalgia programme rather than a factual/biographical one, so I turned it off as they bore the tits off me.
I also, for the first time, watched the Masterchef final last night. Previously, I'd only ever seen the short clips of it they had on Saturday Kitchen, or the half-hour episode that sometimes followed it, but for some reason I ended up watching both of the last two hour-long evening episodes. The guy who won clearly deserved it I thought, and the changes in presentation after they'd spent time in Michelin-starred restaurants was amazing. It looked like an amazing experience for all those who took part. However, as I'm sure I've said before, those two presenters need to shut the duck up - if I wanted their voices that loud, I'd turn up the volume. Also, a chef as a judge I can understand, but not a fucking greengrocer.
I also, for the first time, watched the Masterchef final last night. Previously, I'd only ever seen the short clips of it they had on Saturday Kitchen, or the half-hour episode that sometimes followed it, but for some reason I ended up watching both of the last two hour-long evening episodes. The guy who won clearly deserved it I thought, and the changes in presentation after they'd spent time in Michelin-starred restaurants was amazing. It looked like an amazing experience for all those who took part. However, as I'm sure I've said before, those two presenters need to shut the duck up - if I wanted their voices that loud, I'd turn up the volume. Also, a chef as a judge I can understand, but not a fucking greengrocer.
Posted: March 5th, 2009, 19:46
anyone watch Heston's Feast?
I rather enjoyed it, not so much a cooking show, but interesting nonetheless.
I rather enjoyed it, not so much a cooking show, but interesting nonetheless.
Posted: March 10th, 2009, 23:43
... Holy fuck, the Medieval Feast was something special.
Posted: March 11th, 2009, 0:27
Everyone who ate it is now dead.
Posted: March 11th, 2009, 0:29
HereComesPete wrote:Everyone who ate it is now dead.
I've been considering trying to get a reservation at the fat duck while all this crap is going on.
Posted: March 11th, 2009, 0:40
If it gets re-opened at all that is.
I'd give Alain Roux a ring and see if you could go to The Waterside Inn instead. That's got three Michelin stars too and handily it's just down the road from the fat duck. Re-opens after a kitchen refurb in March apparently. Perfect timing to avoid the mess going on, possibly a little too perfect...
I'd give Alain Roux a ring and see if you could go to The Waterside Inn instead. That's got three Michelin stars too and handily it's just down the road from the fat duck. Re-opens after a kitchen refurb in March apparently. Perfect timing to avoid the mess going on, possibly a little too perfect...
Posted: March 11th, 2009, 0:52
Meh, I'll just go to both
Posted: March 11th, 2009, 1:05
I suppose given the trip down there you might as well lunch in the hinds head for a few days and try these on the night. But I'd have to give them a few days apart because of the sheer amount of acid reflux and wind I'd get.
Possibly nothing worse than rolling up to a place like that and dropping some chemical warfare.
Related note - Old man has this dude who works for him who's kid is at catering college. They get names drawn out a hat to get sent around the country to good cheffy places. The kid drew Bloominfool/his executive chefs at the fat duck/hinds head. Lucky bastard.
Possibly nothing worse than rolling up to a place like that and dropping some chemical warfare.
Related note - Old man has this dude who works for him who's kid is at catering college. They get names drawn out a hat to get sent around the country to good cheffy places. The kid drew Bloominfool/his executive chefs at the fat duck/hinds head. Lucky bastard.
Posted: March 11th, 2009, 1:08
Indeed, but I'd seriously risk spending a *lot* of money on high end nomming,HereComesPete wrote:I suppose given the trip down there you might as well lunch in the hinds head for a few days and try these on the night. But I'd have to give them a few days apart because of the sheer amount of acid reflux and wind I'd get.
Possibly nothing worse than rolling up to a place like that and dropping some chemical warfare.
Related note - Old man has this dude who works for him who's kid is at catering college. They get names drawn out a hat to get sent around the country to good cheffy places. The kid drew Bloominfool/his executive chefs at the fat duck/hinds head. Lucky bastard.
and Jammy fucker, though possibly not the best place in a way, due to the amount of science that goes on.
Posted: March 11th, 2009, 1:25
Yeah, he might spend the whole time learning how to regulate the liquid nitrogen valve, but would look shit hot on a CV.Dr. kitteny berk wrote:though possibly not the best place in a way, due to the amount of science that goes on.
Posted: March 11th, 2009, 1:26
I'd love the fat duck experiment kitchens but I'm quite the molecular gastronome. I say anything you soak up in places like that would help you though. Apparently a mate of his got La Gavroche, training with Michel Roux Jr, that would be rather fucking win for the more traditional cuisine chef.
Posted: March 11th, 2009, 1:28
HereComesPete wrote:I'd love the fat duck experiment kitchens but I'm quite the molecular gastronome. I say anything you soak up in places like that would help you though. Apparently a mate of his got La Gavroche, training with Michel Roux Jr, that would be rather fucking win for the more traditional cuisine chef.
I'm interested in the science stuff, but it's not really my style. not enough hammers.Posted: April 3rd, 2009, 1:10