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Foodgasms

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foodsnob said:
Fergus? Google him, or "St. John".

All the molecular gastronomy crap bugs. It's. Just. Lame. So, basically, Heston can bite me. But only after he learns how to cook instead of fucking around with what R&D guys at Kraft, Campbell etc have been doing for decades.
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The "culinary alchemy" is what I love! So Bleu cheese and chocolate taste good together, but why? Amines. The man has a laboratory behind his restaurant :D This is commitment, and I love that he loves food and wants to understand the essence of it all, and to pick out even the most minute connections ingredients have with each other - right down to the molecular level. To me, this is the epitome of "learning to cook".

Neither he nor Fergus were classically trained, but it doesn't seem to have affected their success :)
 
Delicacy said:
Since this town's best steak house closed down, I've been driving myself crazy trying to figure out what kind of marinade/sauce/glaze that the restaurant used to make their steaks so yummy. It was kind of fruity, but not too much.

I've been experimenting by using, Worchesterchireshirechire? sauce, a little soy sauce, minced garlic and raspberry jam. I brush this on the steaks during their last few minutes of broiling or grilling. It's good, but not the same stuff.

Has anyone ever heard of anything like this? I'd really like to find an actual recipe to follow or to even use as a base for what I'm attempting to recreate.

Thank you for your time. :)
Click to expand...

I have perfected the recipe :) I think

(the measurements are close estimates)
5 tablespoons of blackberry preserves
1 tablespoon Worcestershire sauce
3 or 4 dashes of balsamic vinegar (I used raspberry balsamic)
3 cloves of garlic, finely chopped
1/2 tablespoon of grill seasoning
lots of fresh ground pepper and a large pinch of sea-salt
 
Delicacy said:
I have perfected the recipe :) I think

(the measurements are close estimates)
5 tablespoons of blackberry preserves
1 tablespoon Worcestershire sauce
3 or 4 dashes of balsamic vinegar (I used raspberry balsamic)
3 cloves of garlic, finely chopped
1/2 tablespoon of grill seasoning
lots of fresh ground pepper and a large pinch of sea-salt
Click to expand...

I'm going to have to try this.
 
Tinkersquash said:
The "culinary alchemy" is what I love! So Bleu cheese and chocolate taste good together, but why? Amines. The man has a laboratory behind his restaurant :D This is commitment, and I love that he loves food and wants to understand the essence of it all, and to pick out even the most minute connections ingredients have with each other - right down to the molecular level. To me, this is the epitome of "learning to cook".

Neither he nor Fergus were classically trained, but it doesn't seem to have affected their success :)
Click to expand...

Some of the molecular gastronomy stuff, as practiced by others, can get a bit too "precious" for my tastes. Please, keep your foams off my plate.

But Heston's sense of adventure is exciting as hell to me. I get a thrill just reading the tasting menu at The Fat Duck.

Fergus, however, is a fine chef and an even better human being. He is what I would call a "chef's chef". The food he cooks (roasted bone marrow, anyone?) is exactly the kind of fare that makes chefs wax rhapsodic. Hearty, unfussy, but still very adventurous. And, yes, offal out the wazoo.

Next time I am in the UK, I would love to include a night at both The Fat Duck and St. John. Of course, winning the lottery beforehand to help pay for the meals would be advisable.
 
Tinkersquash said:
The "culinary alchemy" is what I love! So Bleu cheese and chocolate taste good together, but why? Amines. The man has a laboratory behind his restaurant :D This is commitment, and I love that he loves food and wants to understand the essence of it all, and to pick out even the most minute connections ingredients have with each other - right down to the molecular level. To me, this is the epitome of "learning to cook".

Neither he nor Fergus were classically trained, but it doesn't seem to have affected their success :)
Click to expand...

Chef Henderson came up through the ranks, did his time. Heston tried to work in a kitchen, and found out it was too difficult for him and made his pussy hurt. He bailed before he even made it two years, Chef Henderson is still there. Heston got money elsewhere and bought a space, Chef Henderson got a space and did what he has always done: cook.

Chef Henderson is there most every night, even though he battles Parkinson's disease. Heston fucks around the countryside in his convertible.

One is a cook. The other is a posuer and a Trekkie.
 
tortoise said:
Some of the molecular gastronomy stuff, as practiced by others, can get a bit too "precious" for my tastes. Please, keep your foams off my plate.

But Heston's sense of adventure is exciting as hell to me. I get a thrill just reading the tasting menu at The Fat Duck.

Fergus, however, is a fine chef and an even better human being. He is what I would call a "chef's chef". The food he cooks (roasted bone marrow, anyone?) is exactly the kind of fare that makes chefs wax rhapsodic. Hearty, unfussy, but still very adventurous. And, yes, offal out the wazoo.

Next time I am in the UK, I would love to include a night at both The Fat Duck and St. John. Of course, winning the lottery beforehand to help pay for the meals would be advisable.
Click to expand...

Chef Henderson places himself in service to the food, to the ingredient.

Heston inflicts himself upon the food.
 
Rambling Rose said:
Goldilocks was no gourmand.

[/mint]
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but mamma bear was ...


It's a sunny morning in the Big Forest and the Bear family is just waking up.

Baby Bear goes downstairs and sits in his small chair at the table. He looks into his small bowl. It is empty!

"Who's been eating my porridge?" he squeaks.

Daddy Bear arrives at the table and sits in his big chair. He looks into his big bowl. It is also empty!

"Who's been eating my porridge?" he roars.

Mummy Bear puts her head through the serving hatch from the kitchen and yells, "For Pete's sake, how many times do we have to go through this?

"It was Mummy Bear who go up first.

"It was Mummy Bear who woke everybody else in the house up.

"It was Mummy Bear who unloaded the dishwasher from last night and put everything away.

"It was Mummy Bear who went out into the cold early morning air to fetch the newspaper.

"It was Mummy Bear who set the table.

"It was Mummy Bear who put the cat out, cleaned the litter box and filled the cat's water & food dish.

"And now that you've decided to come down stairs and grace me with your presence.... listen good because I'm only going to say this one more time.......I haven't made the @#*% porridge yet!!"
 
I dig both Heston and Fergus. It comes down to the food. Their food excites my brainbuds (©Tinkersquash).

There can be no question that Fergus has paid his dues, or that he has overcome (and continues to overcome) many obstacles. He is also a philanthropic pillar of the community. As I said, he's an even better human being than he is a chef. I'm just not going to demand that same level of blood, sweat, and tears from every chef before I salivate over their cuisine.

You are free to set your own standards, of course.
 
Who is that guy with the restaurant in EUrope where they serve flavored foams? Like pure essence of flavor. Tony Bourdain or whoever's show it was I saw it on sampled a "pine needle" foam. They serve it on plates in a fancy setting, very expensive. The kitchen looks like a laboratory.
 
rosco rathbone said:
Who is that guy with the restaurant in EUrope where they serve flavored foams? Like pure essence of flavor. Tony Bourdain or whoever's show it was I saw it on sampled a "pine needle" foam. They serve it on plates in a fancy setting, very expensive. The kitchen looks like a laboratory.
Click to expand...

Ferran Adria, the restaurant is in Spain...called elBulli. It was on Bizarre foods.
Here is a link to the restaurant...
http://www.elbulli.com/menu.php?lang=en
 
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