Robin Joy's Profile
Basting Spoon
Totally agree with your sentiments TeRreT. However, the real item does exist, and looks like this:
http://www.silverspoonfinder.com/2010/05/04/silver-basting-spoon-georgian/silver-basting-spoon-georgian-img_1503/
I have inherited a pair (Sheffield Plate, not the real McCoy, sadly) and their length was necessary to baste meat roasting over an open fire in the pre oven days, which is when they were made. Otherwise medium rare fingers would result. I find them semi-useful for basting roasting meat without removing it from the oven, and they look good on the table at Christmas, but I would never buy one.
Help with meals in Chelsea and around St Paul's or other tourist areas [London]
You might be our first Olympic Hound. Welcome.
I expect that you already know, but Chelsea is not famed for cheapness! However, value can be found.
Try The Admiral Cod:
http://www.theadmiralcodrington.co.uk/
Or the Noor Jahan (some Hounds not keen, but I like it):
http://www.noorjahanrestaurants.co.uk/
You've already clocked Bangkok, which is not expensive, and very close to Sth. Ken. tube.
The St Paul's to Westminster walk takes you right past the Fleet Street branch of El Vino wine bars, which is where I would go:
http://www.elvino.co.uk/Food-at-El-Vino.htm
I had their excellent 5 cheese ploughman's lunch with a shared bowl of chips in another branch for lunch yesterday. It's NOT on any diet you'll ever see|
Vegetarian sub for duck in smoked duck lasagna? No soy/fake meat.
Roasted red peppers would work I expect. Lovely and smokey:
http://www.closetcooking.com/2007/05/how-to-oven-roast-red-peppers.html
Jarred ones are good too:
http://chowhound.chow.com/topics/302115
Lunch near Tate modern? [London]
A ten minute stroll east along the river gets you to Borough Market where there are plenty of choices. I like Applebees or Wright Brothers (gets very busy) for fish . A place called Roast is also good. Some non British options too. BM places tend to be fairly expensive though.
your favorite food movie..
Russell Crowe? Aren't most of his performances wine related?
Keeping bottles labels on the bottle?
Neat! Maybe you could post some pictures in due course?
Keeping bottles labels on the bottle?
Well, maybe a lick of varnish or laquer will help a bit, but dishwasher proof? I doubt it.
Are you talking wine bottles here? Your guests may notice that the "Latour '82" tastes a bit odd, and has a shiny label :)
Good size for fillet knife for fish?
When I come across a kitchen toy which I perceive as better than something I already have I tend to just go ahead and buy it. Wasteful, stupid and sometimes expensive, but I can't help it. Thus I have four filleting knives. Three (Sabatier, Victorinox and unknown) are in a plasic storage container in my garage, along with about 30 other knives. This 8 inch one is in my kitchen:
http://www.amazon.co.uk/Global-G30-Global-Swedish-Filleter-21cm/dp/B0000A33L1
It's excellent, and definitely, definitely my last one...........
I tell my wife that this mild OCD is cheaper than playing golf, and keeps us well fed, but I don't think she's convinced!
Having trouble fFinding cookware without Teflon or aluminum
What pans do you mostly use now please Lyz? I ask because SS (which looks like the way you are heading) can take a bit of getting used to with sticking issues etc. Maybe you could buy a modest item of SS and use it for a bit as a trial? Judge Vista is OK:
http://www.hartsofstur.com/acatalog/Judge.html?gclid=CLSEvpjNj7ACFcshtAodzGYaoQ
Agree with PhilD et al. about the John Lewis "Classic" range of SS. I've got some pieces and they're fine.
A raw broccoli dish has changed my life. Broccoli ceviche, if you will.
I tried adding a few quartered radishes. Not a success. Everything went a watery pink except the radishes which went all white, and the hoped for flavour zap wasn't there.
Le Creuset Cookware on Viking Induction Range
This might help:
http://chowhound.chow.com/topics/432195
Gordon Ramsay Restaurants
Probably Claridges Hotel for the set lunch (£35 plus drinks and tip for a few choices for each of 3 courses). He won't be there of course, but it has his name, it's great value, it will proably be busy and it's in a good location. Sometimes they offer quick kitchen tours. My teenagers love it.
Petrus might also be OK.
The flagship in Royal Hospital Road can be a bit hushed.
Cheese Afficionado--not just a chip lover
Most of your European suggestions are familiar here in the UK, but your US cheeses sound terrrific too. I don't think we see them much over here, more's the shame.
Interestingly enough, our finest blue cheese, Stichelton, is made by an American cheesemaker. It's unpasteurised, so you may not see it over there. Nearly $40/lb at source, sadly.
How long can I keep homemade aioli?
Should that read "PH level is LOW enough"? Sorry, not being snarky, but it reverses the meaning of your post.
Apologies if I'm completely wrong!
Can you identify this cutlery?
Very hard to be certain, but it might be Fiddle pattern:
http://www.leopardantiques.com/object/stock/detail/96
Widely produced in the 19th. century and easy to source here in the UK. Not sure about present day manufacturers.
Fish fillet knife
I have one of these:
http://www.amazon.com/Global-Flexible-Swedish-Fillet-Knife/dp/B0000A33L1
Too many $$$, but it's a fantastic tool.
Broken fridge -- Worcestershire sauce
Lea and Perrins (the brand which must have 95% of the UK market) requires no refrigeration. You'll be fine.
Medium well leg of lamb.
We are no lovers of mint sauce as it gets everywhere on the plate, so everything tastes pretty much identical. At least mint jelly stays more or less in one place and can be added to each mouthful as desired.
Seared scallops with minimal fat
I know scallops are not very fishy, but I find cooking fish in unenamelled CI leaves a fish taint that I just cannot remove. Salmon especially.
What do you wipe your counters with?
This is a j-cloth Hank:
http://www.easipac.co.uk/multi-net-cloths-blue-j-cloth-i182.html
We are a rag cloth household. About 4 in rotation. Each does approx. 3 days' duty before heading to the washing machine. They last around 3 months.
Enamelware Baking Pans
Similar to this?:
http://www.falconenamelware.com/
It's really good quality, and I expect they would mail to the US.
fine foods shops, London
For end products rather than ingredients then the "Paul" chain have the best patisserie goods you'll ever taste:
http://www.paul-uk.com/content/food-patisserie.php
Great bread and sandwiches too.
London: Fun, lively dinner and lunch spots?
Tate Britain is a lovely gallery and has an excellent restaurant, open 7 days for lunch:
http://www.tate.org.uk/visit/tate-britain/eat-drink-and-shop/rex-whistler-restaurant
However, you may need to manage your expectations of lively & upbeat. More calm & thoughtful. Same goes for any museum eateries except cafes full of school parties, which I guess is not what you had in mind!.
How to Hold Potatoes Together?
Well, they do fall apart to a certain extent, but the skin should hold most of the flesh together. I find that a full 20 minutes cooking makes them properly soft, and therefore a more controllable smash is possible. Also just using the back of a fork works well and the fork can be used to distress the potatoes a little more if needed. We just brush with melted butter, add salt & pepper and roast until a bit crispy (for about 45 minutes) for a great side to hot or cold meats. The boiling bit can happen the day before with no quality loss.
Edit: Apologies, but I confess that I've only now fully read the recipe in that thread and realise that what I've suggested is rather a different dish. Good though, and the squashing bit stands.
Sunday Lunch between Heathrow and Euston
Yes. A couple of years ago I arrived at my London toehold exactly 1 hour after landing in from Zagreb via the HE and a taxi. Hand luggage only, but I was still quite impressed.
Sunday Lunch between Heathrow and Euston
If you take the (expensive) Heathrow Express to Paddington Station you will extend your window by being in central London in 15 minutes rather than the hour plus that the tube can take.
You knew you mastered the fine art of cooking or baking when you ______________.
...........cannot fasten your pants.
Sunday Lunch between Heathrow and Euston
You could do worse than Harrods. Right on the Piccadilly Line and it's a grocery store with restaurants. The ground floor Sea Grill or Rotisserie would be good:
http://www.harrods.com/content/visiting-the-store/restaurants/
Large suitcases may be an issue though (and maybe at other places too).
