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Steve_K's Profile

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Pre-theatre dinner or great lunches in London

Clark,
While my views are not representative of the board as a whole - don't go near Arbutus.

May 17, 2011
Steve_K in U.K./Ireland

Dining in Belfast

Oh; I'd forgotten The Merchant! Bert's jazz bar is worth a visit.

Apr 12, 2011
Steve_K in U.K./Ireland

Dining in Belfast

Apr 11, 2011
Steve_K in U.K./Ireland

Dining in Belfast

What sort of music are you after and what days of the week is it?

My favourites would probably be Thursday and Friday in the John Hewitt, pretty solid cover band on Thurs and 6ish piece jazz on Fridays.
The Garrick is good on a Sunday for a younger crowd.

Black Box may also be worth considering, not a food place but good live music from up and coming folk,

Apr 08, 2011
Steve_K in U.K./Ireland

Dining in Belfast

Pubs;
The Garrick
The John Hewitt
The Spaniard

Restaurants;
The Morning Star
Ginger Bistro
James Street South

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James Street South
21 James Street South, Belfast BT2 7GA, GB

Apr 06, 2011
Steve_K in U.K./Ireland

English mustard (not Colmans) -- help!

Taylors?

Feb 27, 2011
Steve_K in U.K./Ireland

booths gin

Yes, but I expect it will not have the same brightness of aroma and flavour as when it was bottled.

Feb 11, 2011
Steve_K in U.K./Ireland

[London] Has anybody been to Alain Ducasse recently?

I'm heading over to London in a few weeks and I have a lunch free that needs filling; it's a toss-up between Alain Ducasse at the Dorchester and Pied a Terre. It would be a lunch menu with ~2gls wine. Any thoughts appreciated!

Feb 07, 2011
Steve_K in U.K./Ireland

Vin Jaune?

I wouldn't touch it for at least 10 years. I had a 1996 Chateau Chalon Vin Jaune a few weeks ago and it was a baby.

Feb 04, 2011
Steve_K in Wine

Vodka shooter for smoked salmon appetizer

Kummel?

Jan 24, 2011
Steve_K in Spirits

confit question

Some sort of Breville, I can;t see a model number. It's very easy to do - the thermostatic controller just turns the power off when it reaches a certain temperature and on when it falls below it. Just wire it in series with the live OR neutral line.

Jan 02, 2011
Steve_K in Home Cooking

confit question

Confit chicken wings are good - pull the bones out so it still looks like a wing, dredge in seasoned flour and fry till crispy =)

Jan 01, 2011
Steve_K in Home Cooking

confit question

The first time I wanted to make confit I bought all the fat, but I have never had to top it up as fat renders off the legs while it cooks.
I've never done it in an oven or gas burner - I use an electric slow-cooker with digital thermostat wired into the power lead (DIY sous vide machine, essentially). Pop it all in and turn on before I go to bed, it's ready in the morning. Hardly a recipe, but you can't overcook like this. A few hours at 65-75C should do it.

Jan 01, 2011
Steve_K in Home Cooking

confit question

No problem at all.

Jan 01, 2011
Steve_K in Home Cooking

Wine Pairing with a Shellfish Stew

I can think of nothing better than Grenache Blanc. Look around the Languedoc whites, Rene Rostaing makes some good examples. Also, white Priorat; I've had 2007 Cal Pla and 2004 Mas d'en Compte recently and they would work great if you can get your hands on them!

Failing that, a Greco di Tuffo or Falanghina.

Dec 29, 2010
Steve_K in Wine

Best Vodka

Interesting thread. I have no interest in vodka whatsoever, however working in the restaurant trade it is evident that people have "their" brands. It's all marketing over substance and, at the end of the day, who actually tries them blind? People will drink what they are used to, or what they have been influenced toward by marketing.
I stock Stoli, Ketel One and Grey Goose (not because I want to, but for demand; this stuff is awful for the price. Kind of like the Cloudy Bay Sauv Blanc of the vodka world)

The only vodka I would ever buy for myself is Idol, and then only in single 50ml bottles. Never used in a mixed drink, only neat like a brandy. At the end of the day, vodka based cocktails are really just for people who don't like the taste of alcohol but still want to feel the effect.

Dec 27, 2010
Steve_K in Spirits

don't have a decanter...

Any clean container with a larger surface area exposed to air than a bottle - bowl, jug, vase, whatever.

Dec 25, 2010
Steve_K in Wine

Port Recommendation for Christmas Present?

Ramos Pinto 10 Year Tawny would be my pick of them.

Dec 13, 2010
Steve_K in Wine

Vintage port gift ? 1994 Dows, or Fonseca 1983? or Grahams Malvedos 1998- ?

Fully drinkable and with full blown fresh fruit, not dried and nutty like a mature one.

Dec 13, 2010
Steve_K in Wine

Vintage port gift ? 1994 Dows, or Fonseca 1983? or Grahams Malvedos 1998- ?

I totally agree that opening a 2007 now is 'infanticidal', but it suits what has been asked for much better than a mature vintage. All the 07s I tried were explosively fruity, thick, rich.
"Too young" yes, but only if you like them old.

Dec 13, 2010
Steve_K in Wine

Vintage port gift ? 1994 Dows, or Fonseca 1983? or Grahams Malvedos 1998- ?

For rich, dark and deep 2007 springs to mind. I tried Dow's, Warre's and Graham's against each other a few weeks ago; Dow's was my favourite, but none of them would disappoint. As you go back, vintage port mellows and the ripe fruit fades to dried fruit and nuts which doesn't sound like his cup of tea.

Dec 13, 2010
Steve_K in Wine

Question from Novice about Homebrewing process

1 - Not usually an issue, but you could make a paste in a bowl and then add it if you're concerned about lumps

2 - No

3 - No, I rarely mash for less than 90 mins; 30 seems too short to extract all the sugar to me.

Dec 13, 2010
Steve_K in Beer

Lillet Blanc shelf life

A few months should be fine before you start to see a decline. I'd keep it with a vacuvin on too...

Dec 05, 2010
Steve_K in Wine

[London] Top restaurants with good selections of veg dishes?

Both The Ledbury(**) and Texture Restaurant(*) spring to mind.

Dec 05, 2010
Steve_K in U.K./Ireland

Guinness at cellar temperature on tap anywhere in New England??

It all rather depends what temperature you regard "cellar temperature" to be. Guinness state that their draught should be enjoyed at 43.8 F, 6.5 C. So if your bar serves it colder, order one and wait a bit.

I was always taught that nobody ordering Guinness is in a hurry.

Dec 04, 2010
Steve_K in Beer

Guinness at cellar temperature on tap anywhere in New England??

<Also, I would guess that serving room temperature draught beer via the typical nitrogen "gas mix" required for Guinness would be make for a very difficult pour and waste a LOT of beer.>

A rise of even 1-2 Celsius in the multicert does indeed cause huge levels of waste with Guinness, much more than non nitrogen gassed beers. I can't see any bar with a viable business model serving Guinness at room temp directly from tap, unless they use Suremix 50 or whatever the US equivalent is instead of Nitrogen (Suremix 25 in the UK)

Dec 01, 2010
Steve_K in Beer

Ireland

+1 on Moran's in Kilcolgan

Dec 01, 2010
Steve_K in U.K./Ireland

Is it possible that MOLD will grow in a DIGESTIF

What is the digestif? Generally speaking, the alcohol and sugar level inhibit life.

Dec 01, 2010
Steve_K in Spirits

4 meals in London, but 5 restaurants [London]

I had a look at Koffman's menu a few weeks back and it just didn't excite me at all I'm afraid! I know a few people who've been and say it is right up my street; all seems a bit 'bistro' (not that there's anything wrong with that, but I go to London to get away from that for a few days)

Nov 26, 2010
Steve_K in U.K./Ireland

Japanese in London

Nobu?

Nov 24, 2010
Steve_K in U.K./Ireland