Recent content by brownedoff

  1. brownedoff

    Oxley Gin and the Perfect Martini

    Not convinced by this gin, seems like a case of marketing over substance. In common with a lot of other so-called 'premium' gins it has a very light citrusy body and I don't think will pack the punch to make a good martini (though as yet I've only tried it straight). Maybe a gin for vodka...
  2. brownedoff

    Peanut powder?

    I'm worried about what kind of cocktail could be rimmed with peanut...
  3. brownedoff

    Dining and Wining in Copehagen, Denmark ... Bountiful in Star Chefs ...

    Been to a number of these places, Laundromat and Ida Davidsen were not worth the visit, but the others that I tried were all good.  One place I would add is Marv & Ben, also Relae. 
  4. brownedoff

    SWEDISH CHEF MAGNUS NILSSON - FÄVIKEN - MADRID FUSION 2012

    People will be hearing a lot more about this guy over the next couple of years. Shame the restaurant's so bloody hard to get to. 
  5. brownedoff

    10 Superior Ales of The British Isles

    I'd just like to add a couple of unmentioned and relatively easy-to-find beers to this thread that are worth trying for anyone interested: - Brakspear Triple - Adnams Broadside - Fullers 1845 - Timothy Taylor's Landlord Regarding those already mentioned (this is opinion only): - Samuel...
  6. brownedoff

    Question about dried Wild Mushrooms??

    I let it rest with my plate over it for a couple of minutes after it comes off the heat, then add the butter & cheese, carry out the mantecatura very violently (most crucial step) and serve.
  7. brownedoff

    What type of "farm to table" activities are you involved in?

    Certainly a nicer accent than the nuances of flavour contributed by pesticides. Seriously though, I live in the city but 15 minutes on the train followed by 10 minutes walk brings me to relatively unspoiled forest where collecting wild is absolutely fine.
  8. brownedoff

    What type of "farm to table" activities are you involved in?

    I try and use a reasonable amount of wild herbs/leafy vegetables, also grow some of my own herbs, but don't otherwise have the opportunity to do much.
  9. brownedoff

    Most Expensive Meal

    Living in Scandinavia, prices are even higher than the UK. Including food, drinks and tip, I paid the equivalent of $1111 for a dinner for two not so long ago. Admittedly, the restaurant was very good and I did save up for several months beforehand.
  10. brownedoff

    Should clams open when cooked?

    Worth noting that clams open a bit later in the cooking process than some other bivalves. They must be served as soon as they open or they will be overcooked.
  11. brownedoff

    Mango

    I made a sort of half-dessert today out of mango, yoghurt, lemon verbena, mint, cardamom. Really nice flavour combination.
  12. brownedoff

    sour cream....

    I use a kind of sour fermented milk in bread, with very good results.
  13. brownedoff

    Black Sea Bass??? Sauce ideas and cooking techniques

    I had a great dish at a very good restaurant a few weeks ago - it wasn't bass but the same idea is applicable. The fillets were wrapped in a few layers of cabbage leaf, placed on the grill and allowed to steam inside the leaves for a short while. The result was remarkable. Don't forget to...
  14. brownedoff

    Restaurant Marketing and Advertising

    Also this: http://neversaidaboutrestaurantwebsites.tumblr.com/
  15. brownedoff

    Marinade question.....How long is too long?

    I would not go over 3 hours for sirloin, and that would have to be quite a large one.
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