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Posts by Bazza

As an owner/chef, a major consideration for me is cost. What I can charge for a menu determines how the sauces are made. I do make espagnole but only as a route to demi-glace. Mostly I use the stock reduction method which I find very satisfactory for 80-90% of the time. I always have demi in the freezer and I guard it fiercely, NOBODY is allowed to touch it. It is a long winded process to make it but undoubtedly a better way to a more structured sauce. I never use cubes or...
I do a lot of risottos and use carnaroli for seafood and vialone nano for anything else. My favourite rice dish is risotto but I do love a good curry too, with pulao rice.
I recently learned about this restaurant in London, apparently it follows the success of Dans le noir in Paris. The restaurant is set in total darkness and employs blind waiting staff. The concept is that being deprived of one sense will heighten the others, giving a new evaluation of taste. Also darkness will take away inhibitions and visual judgement and encourage free and spontanious conversation. Check it out, I think its wierd but would love to try it. Dans le Noir?
Come to think of it.... why don't you go French??? :look:
We have some fantastic seafood over here in the UK especially in the Scottish waters. Crab, lobster, scallops oysters, cockles and mussels. We also have some great salmon. Smoked salmon is a popular starter here, usually with just a lemon wedge, but for a dinner party you might want to try it with some capers, watercress and a light viniagarette, and maybe some red onion marinated in lime juice. For a main it has to be roast beef with horseradish, Yorkshire pudding and...
I am in a very similar situation to you, only difference is, I don't have a chef to learn from, I am completely on my own. I have learned from books, TV and of course the internet. It really depends on what style of cooking you do, the size of your kitchen and in which direction you want to go. Learning is the easy part, putting it into practise is much harder, especially if you are busy. Everything you do must be tailored to suit your business and it's facilities. If you...
OK it's official, I now have a new sauce in my repertoire. Bazza's Borderlaise is big, bold and beautiful! I poached the marrow and lost most of the texture but left the shallots in the final sauce and added some freshly chopped parsley. It went down lovely with a nice slice of fillet steak, the marrow adds richness and depth to the sauce and a distinct background flavour, it's delicious. A little adjustment here and there but overall I am very happy with it. Thanks for...
Whilst there are some people who may have an issue with this, I as an employer would not. If you can get the job done by whatever means and safely, then I would have you in my kitchen. Do not be put of by people telling you that you can't do it, only you know what you can do and if you are determined enough you can do pretty much anything you want. DC Sunshine mentioned Michael Caines who is a great chef with only one arm and it hasn't stopped him, in fact he has probably...
An Alien?? LOL ...Ok if he has a nose I would give him truffles, if he has a heart I'd give him fois gras.
A simple vanilla creme brulee is my favourite. Many people serve them chilled and in deep ramekins which is totally missing the point. In a wide shallow dish you will get a larger percentage of caramelised sugar per mouthful and always serve at room temperature. Both of these things will bring out the vanilla flavour. Mmmm BTW my preferred sugar is icing (or confectioners) sugar, its more delicate than the traditional sticky brown sugar and gives a lovely golden brown...
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