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hello from blighty

post #1 of 9
1/24/03 at 1:20pm
Thread Starter 
hello from deepest south west england where civilisation is said to have begun. self taught professional working chef on a mission
to keep fingers.food obsessive but not a bore.have time because i dont work splits. would be pleased to correspond with my bretheren out there. old punkrocker so very sympatheteic to michel bourdains philosophy on cooking & life.
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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post #2 of 9
1/24/03 at 1:46pm
Glad you found us, Mike. We hope to learn from your experiences. Please stop in the professionals' forums and see what your peers are talking about. You can also check older threads or use the search function to see previous conversations.

Please feel free to tell us more about yourself here, then visit the other forums for food-related topics.

Welcome!
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 9
1/24/03 at 2:11pm
Welcome to Chef Talk Mike!


Nice to have you join us.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #4 of 9
1/25/03 at 4:35pm
:)

As a test of your authenticity, let's hear your opinion on such things as mushy peas and white asparagus, which I've encountered in bizarre circumstances around the globe?:D
Walk softly, carry a big rolling pin
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post #5 of 9
1/25/03 at 7:00pm
Mushy Peas ? I love peas but please refrain fom mush .
Just kidding , I actualy love mushes. Simple food in an undisguised form which brings life and substinance to the majority of this planet . Corn meal mush is one of my favorites .
Also used classically as polenta. Keep posting , Douglas.................................;)
The two most common things in the universe are hydrogen and stupidity !
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post #6 of 9
1/28/03 at 4:26am
Thread Starter 
hello chef 1

mushy peas eh.... are you ribbing our national institutions....
theyre good with just a bit of sugar with fish & chips natuarally
although i have seen a puree of mushy peas with mint to go with lamb shanks...not a terribly exciting ingredient granted. white
asparagus we dont see much of althogh i have seen it bottled in france but it loses all its flavour & texture & i think is just one of those standby inheritances from days before fridges & freezers,
we get some damned fine english stuff though only for about 6 weeks per year.

adios

mike
somerset
uk
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
Reply
post #7 of 9
1/28/03 at 2:09pm
Welcom Mike. If you are not sure where to post or have a question, ask a moderator or myself.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
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post #8 of 9
1/29/03 at 4:20pm
:)

Awwwmike, I am only ribbin' you a bit. I did toil under a Suffolk man for the last 10 years, I have a right.

And now I see this guy Oliver make it HUGE at the age of 27...

Early in my tenure I was forced to make bangers & mash, cornish pastys, bransten(?) pickle, bubble & squeak, sausage pies, etc etc, until I rebelled and made him order that stuff from a true master, right here in NYC, Mr. Peter Myers.

In my very own nabe, we have a very well respected chip shop, though not like the ones I encountered in the outskirts of London, www.chipshopnyc.com it's pretty good, original, fresh, etc.

I encountered an odd sensation in the south of Spain while on vacation where there is this hardcore enclave of British ex-pats living and found it curious that instead of adapting to the local culture, they insisted upon having supermarkets full of canned mushy peas, white asparagus, et al.

This phenom occurs in the Bahamas, the Florida Keys, etc.

Just curious

:chef:
Walk softly, carry a big rolling pin
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post #9 of 9
1/31/03 at 1:45am
Thread Starter 
hello chef 1

i read a facinating article about the science of probability. take two seperate people living in any part of the world & in five steps theres a connection between them. the article gave examples of
a person living in a city & the connection with a peruvian mountain farmer & they found a connection. I mention this in that my first cooking job was when I managed a pub called the magpie
at stonham parva in suffolk, & youve worked in suffolk, I also got email from a fellow chef who lives about 2 miles from me but is originally from holland...strange eh ...its a small world etc etc.

watched a prog on new yorks tribeca & nobu it nust be great living in ny with the multitude of restaurants & ethnic mix.

anyways long live the jellied eel

regards
mike
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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