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02-04-2001, 06:10 PM
| | |  New kid on the block
Hi all,
At last I've found somewhere where people speak the same language as I do.
I'm just arrived at 50 and now have my own tiny little restaurant near Cambridge in the U.K.
I look forward to some of the lively discussion I've seen browsing the archives. It would be interesting to hear how the U.S. thinks of cooking in the U.K.
P.S. Can anyone ex[plain the term 'line cook'. I'm reading Tony Bourdains book after hearing a little read on the B.B.C. I'm thinking it's akin to a chef de partie?
Thanks. |
02-05-2001, 02:29 AM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Dec 1999 Location: St. Paul, MN
Posts: 1,312
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Welcome to cheftalk, Dave! Yes, chef de partie and line cook are the same thing. Hope you are enjoying Kitchen Confidential as much as I did.  |
02-05-2001, 07:33 AM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
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Davewarne, I'm about to read that book. It almost can't possibly live up to my expectations, after all the acclaim it's received.
The U.K. is great! I'd love to live there one day. I love a lot of the foods in England, and don't know why it gets such a bad rap. I know packaged foods don't count, but I just love the fact that so many things there come in packages. The convenience stores all have a variety of fresh packaged sandwiches ready to go. And the potato crisps in all those funky flavors. Please, they have roast beef flavor!! That's very funny! I love Mark's and Spencer for everything! I literally came home with a suitcase full of food. And also, flapjacks. I've had great flapjacks from bakeries, as well as from packages. The best packaged brand being Johan Yak's. They won't ship to the U.S., unfortunately.
I also love jacket potatoes. They are very cheap, and it's a whole meal inside a potato. Also Sally Lunn's is amazing. Need I mention, the best fish and chips in the world? Cape Cod runs pretty close, though.
I just have one more thing to say, but it might get bleeped out:
Spotted Dick.  |
02-05-2001, 08:41 AM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,613
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I'd been hearing that the U.K.'s longstanding reputation for bad food was now a bum rap, so when in London two years ago, I looked around and tasted with an open mind. It's still easy to find mediocre and miserable food, as if upholding some regrettable tradition. I particularly recall an extremely tough plate of roast beef in Windsor. But there were also good meals- one place off Covent Garden (Henriettta St?) was quite good, with updated cuisine. Following the standard advice that foreign food is the best food in London, we also ate Chinese one night, and were well-rewarded, and some take away food from a chain (Pret a Porter?) was fresh and quite 'untraditional'. I'd say the culinary climate has changed for the better, based on my small experience. |
02-05-2001, 01:34 PM
|  | Registered User | | Join Date: Sep 2000 Location: Los Angeles Ca, USA
Posts: 596
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Hi, Welcome to cheftalk. |
02-06-2001, 01:50 PM
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Hello, and welcome to this wonderful site! I hope you will enjoy it as much as I have. |
02-06-2001, 05:08 PM
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Welcome Dave!
I lived in England for a few months. I think there is good food out there but you have to pay the price. Unfortunately I was a student at the time and the only decent and cheap food that we could afford was Indian.
Scotland was a completely different story: there we had some incredible food and the French restaurants served truly French fare in all its glory. The same restaurants in London served nasty overcooked carrots...
I loved London nonetheless and especially enjoyed the pub food. I'd go back any day!
Enjoy ChefTalk!
Momoreg: Spotted dicks are GREAT! Ever had cockie leakie in Scotland?  |
02-06-2001, 05:11 PM
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Hello and welcome! |
02-06-2001, 05:11 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,087
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Cockie-liekie was the first soup I ever learned at J&W 
cc |
02-06-2001, 05:21 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
| |
I have never had cockie leakie, or the pleasure of visiting Scotland. I'd like to elaborate more on the topic, but fear it may be taken as vulgar. Hmmm...My sis once gave me a packaged soup as a joke. It was called what roosters are sometimes called, if you catch my drift. |
02-06-2001, 05:25 PM
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... but it's a cultural thing!
It's all part of a well-rounded culinary education. For the record, we had a lengthy discussion about cockie leekie in my food theory class yesterday. And that's the last I'll say about that! |
02-06-2001, 06:43 PM
|  | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
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Welcome to Chef Talk davewarne. I'll be curious to hear your impressions of Kitchen Confidential.
[ 02-08-2001: Message edited by: Sisi ] |
02-07-2001, 11:51 PM
|  | Registered User | | Join Date: Nov 2000 Location: Gig Harbor, WA, USA
Posts: 326
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Hi and welcome to chef talk davewarne! |
02-08-2001, 12:00 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,087
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DW,
Theres a good thread on "line cooks" on the Inside scoop
cc
__________________
Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
02-08-2001, 11:53 PM
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Welcome. Enjoy! | | |
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