Posts by brownedoff

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...

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

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. 

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. 

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...

Quote: Originally Posted by Koukouvagia    The best method I have found that at the end of the cooking process I add a couple of knobs of butter and a bit of parmesan, I put the lid on and leave it...

Quote: Originally Posted by PeteMcCracken  The nuances of flavor contributed by various forms of wildlife does add an interesting accent, especially around rutting...

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.

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...

Quote: Originally Posted by PeteMcCracken  Safe to eat clams will open when cooked, if they don't, discard them!   Same for mussels, cockles, and other bivalves. Worth noting that clams open...