Lo lovely people
Simple question for you IT Hardware and PC / gaming loving dudes and dudettes.
Do you enjoy food and cooking?
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Lo lovely people
Simple question for you IT Hardware and PC / gaming loving dudes and dudettes.
Do you enjoy food and cooking?
4 loves so far .....foodie people
Who doesn't love cooking? There's no better thing in the world, IMNSHO.
I even occasionally have people love the things I cook, which is even better ;)
yup.. agreeQuote:
Originally Posted by scaryjim
Well... I do heat food up before eating it... :lol:
TBH, since getting married and having people like in-laws, friends and 'dinner guests' round to impress on a more regular basis, I have started putting more effort in. I can generally chuck something edible together on a spur of the moment. I do also at least read through some recipes, before ignoring half of them and adding my own twist on things. I'm generally regarded as better at fry-ups, braas/barbecues, stir fry, stews, sandwiches and South African recipes than my wife, but she is still the queen of salads, roasts and Christmas dinners.
Can there be another option?? I cook to eat but sometimes like to cook for pleasure too??
Both the wife and mum-in-law regard cooking as chore. Neither do it for pleasure.Quote:
Originally Posted by scaryjim
I, on the other hand, love it provided :-
- I have time, and
- with some health issues, I'm not feeling crappy.
There's another difference between me and both mum-in-law and wife .... they cook what they know, either rigidly from memory, or strictly from recipe. I regard as recipe as a guide, a starting point, and from there I experiment :-
- what happens if you use this instead of that?
- what about adding a bit of this?
- what about cooking it differently?
- etc.
Example (simple one).
Toast some bread, bung cheese on top and grill. Voila, cheese on toast.
Now, try different types of bread.
Next, different types of cheese.
What about ham (or bacon), then cheese and grill?
Now, as above with basil. Or oregano? Or chilli.
Or, with cheese half-melted, Worcester sauce?
Some lightly fried mushrooms, grated cheese and grill?
Don't forget tomatoes. Try them.
Toast, lightly spread with marmite, a little cheese, sliced tomatoes and grill.
Some of the above work better than others, but I've tried all these, and more. And that's just cheese on toast variants. It's also my take on lesson one from "Cooking 101 for Impoverished Students with Little Money and Less Time".
For me, cooking requires, above all, curiosity, a need to understand how and why things work, because that leads to technique, which leads to the right result.
Two other things are essential basics :- some very sharp knives AND the skill to use them without minor (or major) unintended self-surgery, and
- ABOVE ALL, cleanliness, neatness and hygiene awareness.
From that basis, cooking is a life-long learning and improving exercise. And that's why I love it.
I cook to eat for myself - but I do enjoy cooking for other people and trying new things.
But I do prepare food from scratch - no ready meals for me - and I bake my own bread
nearly twice as many people like it to dislike or not bothered...
A very food orientated forum....
keep voting please :-)
We have something rather cool about to hit :-)
Free strawberries and cream for life for long-term Admins?Quote:
Originally Posted by Zak33
:D
Where'd I put my drool smiley?
I prefer to eat than cook, I do like to cook "properly" when I have time, but usually it's just throw something together in the little time I have.
Make a large chilli every week for brunch at work.
Cook most evenings.
Yes, I'm into cooking - and eating! :) For the last year or so I have been low-carb though, which has tied my hands quite harshly in terms of what I can cook, which is a shame.
I enjoy cooking, though I'm not great at it.
Me and the missus have recently started receiving little "cook boxes" from https://www.simplycook.com/ - They taste awesome and make the cooking part much less stressful :)
hey.. you can cook with help.Quote:
Originally Posted by Hoonigan
www.cranble.com
As long as Im not having a bad day there is nothing better to restore my calmer karma...
I love the tactileness of it all, the sharpness of my knives (including a new ceramic !), the smells of freshly chopped herbs straight from our garden, the smoke coming off my pan with a pair of ribeye steaks for me and her indoors :)
and then I get to eat it :)
www.chefsteps.com have very well produced videos that even the most useless person in the kitchen could follow.
I think sauces are a good "gateway" to being a better cook. People who are using bisto or similar with your roast, be amazed at the difference a few minutes of effort can yield.
Fixed that for you.. :)Quote:
Originally Posted by g8ina
or even calmer karma keema korma :)
I have a first English edition of Escoffier's Larousse Gastronomique, the pages JUST on sauces are many !Quote:
Originally Posted by TheAnimus
Gravy ?? Wossat then ?
And there was I thinking geeks were meant to survive on caffeine and pizza. :D ;)
chameleon?Quote:
Originally Posted by g8ina
Does frozen food count? If so yeah.
Agreed - I did "a day of sauces" cookery course earlier in the year. Was fantastic and while I knew the basics of many of the sauces, the subtle differences from the "mother sauce" are great.Quote:
Originally Posted by TheAnimus
Is that the cool thing that was going to hit...?Quote:
Originally Posted by Zak33
They were... but pizza got expensive and we spent all our cash on increasingly higher priced peripherals and components... so we're down to caffeine.Quote:
Originally Posted by Corky34
Jamie Oliver's recipes are simple, especially when he's showing them off... and yet people report having better results off Gordon Ramsey's recipes. Hugh Fearnley-Whittingstall is pretty good, too.Quote:
Originally Posted by TheAnimus
But TBH, there are SOOO many 'anyone can do it' recipe books and videos, it's a wonder we're not all gourmet chefs, nowadays.
Cornettos and Mini Milks don't count.Quote:
Originally Posted by outwar6010
Now I'm officially jealous.Quote:
Originally Posted by Moby-Dick
Hehe, the girl friends reaction when I was looking at a rather expensive copper pan, she had the audacity to suggest I don't need it, thanks to Herve's Molecular Gastronomy book I was able to explain precisely why I need it :) Still didn't buy it thou, need to wait until she isn't looking.Quote:
Originally Posted by g8ina
Awk, cluck, cluck, cluck.Quote:
Originally Posted by TheAnimus
Wanna be careful in this thread, Animus .... I've got a great Coq au Vin recipe. :D
To be fair I can be a chicken, if I give her the wine I'm probably allowed as many pans as I want!
More just when you've not been paid for six months, you shouldn't be buying fancy toys.
www.inspiredgourmet.co.uk :) I have become quite a frequent delegate , though I enjoy the technique based days more than the specific cuisine ones. Game cookery was something new to me ( starting off the day with a pheasant & rabbit - skinning / plucking and butchering it down to then create a few dishes based on them. )Quote:
Originally Posted by Saracen
I enjoy eating but definitely not cooking as I have to prepare for everything and the dishes washing is the most annoying part as my dish washer is not working properly now haha.
I've already spotted several courses, about £600 worth, I'd like to do. And that's just taking things I've picked up over the years and finding out how badly I've been getting it wrong .... starting with Knife Skills.Quote:
Originally Posted by Moby-Dick
Now all I need is a spare £600. :(
Okay, you've got a pass this time. Been there, done that.Quote:
Originally Posted by TheAnimus
But I notice you said shouldn't. Left yourself some wriggle room there. :D
Love it. I've made a lot of friends by cooking traditional English food over here. A Syrup Pudding and Custard that we take for granted is an amazing delicacy here. I like to add sliced ginger to the syrup!
I'm someone who enjoys cooking, but freely admits that I persue it for the creativity side, rather than from a professional style approach. Most of my ideas come from having a grasp of what the food industry put together for certain styles, for example, Harrissa + lamb + apricots can be worked out into say, a Morrocan Lasagne.
The only gadgets I'm a fan of is a decent, non-stick wok (which then gets used to cook virtually everything), and a couple of half-decent sharp knives because frankly, veg can be cut with a blunt knife if you don't care about the shape of them, but meat only really works with a properly sharp knife.
The other part I enjoy is what I term "student cooking", one pan, one fork, one bowl and one knife are all you can use, and you're aiming to be done in 10-15 minutes. One really tasty idea was piri-piri Super Noodles, plus a tin of tuna, some piri-piri salt, feta cheese, a chopped habanero chilli and some lemon juice. Not much in the way of interesting texture, but the flavour combo of salty, bitter and spicy with the fish flavours was really good.
If you can work out a way to make it tax deductible that should bring the cost down a bit...? ;)Quote:
Originally Posted by Saracen
No need to book them all at once :) I started with the knife skills course - good bit of veg prep, butchering up a chicken and finishing off with an apple tart ( learning to slice apples so thinly they only have 1 side ;-) )
Well, the apples bit is easy ....Quote:
Originally Posted by Moby-Dick
Step 1 (Optional) - Peel, if required,
Step 2 Insert fine blade in Magimix
Step 3 Press "On"
Step 4 Drop apple(s) down chute.
My main concern is whether I'd benefit enough from the knife skills one. I mean, I already understand how to prep most of the veg I use regularly, be it onion, carrot, shallot, fennel, whatever. I can chop from coarse, or quarters, down to very fine, or can julienne or brunoise.
Butchering a chicken .... hmmm. I'm no expert, but I can get the skin off intact if need be, or can leave it on and joint the bird, or spatchcock it. I can even neatly spiral-peel a pineapple. ;)
you might enjoy some of the the more advanced courses , though even on the ones which covered fundamentals, I still picked up a couple of handy little tips. good conversations with the chef too! ( I digress , but for me its the side conversations not on the syllabus of ANY course I've been on , technical , cookery or otherwise that hold the greatest value )
Agreed on side conversations.
I guess, re knives, that while I can get the job done, I might not be aware of all necessary techniques .... and getting good, fast results is (IMHO) dependent on sharp knives, and technique. My problem is whether I'd get £150 worth of improvement.
On sauces, on the other hand, I probably would as I'd confess it's a weakness.
A lot of my reservation is about value. If cooking was my living, then it's a no-brainer to educate-up, but I cook for me and the wife and rarely anyone else.
I'd LOVE to do some of these courses, but would have difficulty justifying the cost.
Fair point - I'm not sure I've gone through a fine toothed ROI calc on it, it was about a nice day out as much as anything else for me. I booked it out for the wife's birthday to take her mates out for a meal with a difference ( they cooked it themselves , aided by a few glasses of wine )
Absolutely adore cooking, but only when I have someone to cook for. Hate it when it's just for me.
Currently working on a line of one pot, no-faff, low-carb Slow cooker "throw it together" recipes for work. Generally whatever is in my freezer and cupboards.
Those two things would probably kill me.Quote:
Originally Posted by Hoonigan
The problem I have is if I cook I need to do it properly,so that means if I do a curry for example it takes a few hours to do.
Interestingly enough some of the best knives for cooking I have used were a cheapo Thai brand,whereas some of the more expensive ones actually didn't last anywhere as long and needed far more maintenance.Quote:
Originally Posted by Saracen
Do more stir-frys than curries, Cat.
Or, what I tend to do is pick the meal according to circumstances.
I do agree, entirely, about doing it right. For me, half the fun of curries is the spice blend, and I like to grind, toast, mix etc. It's all the fault of an Indian girl I was at uni with about 40 years ago. We had "flat meals" where each flat (10 to 12 students) would do a meal for the flats on the other two floors. So, we each organised one, per term. Jaz was in the flat above, and the meal she did introduced me to a world of curry other than the local take-away, which weren't that common in those days. She'd been taught by her mother, who was taught by her mother, and so on, and by 'eck that girl could cook. If she hadn't already been engaged I'd have married her for a lifetime of culinary heaven. Of course, it didn't hurt that her curry wasn't the only thing that was really hot. :D
But oh, that meal was divine, and jokes aside, not that hot .... unlike Jaz herself. I was spoilt for takeaway Indian from that moment on. It's like getting a guided tour round the Louvre, and then putting up with nursery school kid's art for the rest of your life. The subleties of layers of flavours ..... I'm getting hungry just thinking about it,
But .... if I have very limited time, I don't even attempt that. Instead, out comes the cleaver and wok.
Or, like Tigg said, slow cooker and bung it on in the morning.
But if I do a Bolognaise, it HAS to be done properly, and it takes me a good three or four hours. It's worth it, though.
Dead simple, but actually quite tasty for slow cooker - pack of good sausages, 500g of new potatoes quartered, and 2 tins of baked beans or mixed beans in sauce. Add to this about 2 cloves of garlic, 4 tsps Paprika and either a little salt, or if you have it, some lardons or chopped bacon.Quote:
Originally Posted by tiggerai
Hmmmmmmnmm.Quote:
Originally Posted by Lucio
/Checks shopping list. Adds new potatoes, which I'm currently out of.
We badly need a forum "licks lips" smiley. :D
PS. Good sausages, getting hard to find. When I visit mum-in-law, we restock freezer with superb bangers hand-made by a local (to her) butcher, from port that comes from a farm about 5 miles down the road.
Upside = ruddy superb bangers.
Downside = totally ruins you for supermarket fare.
I'll admit, my definition of a good sausage is Tesco Finest Pork and Bramley apple, it's a good combination with a relatively high meat content, decent amount of fat and some binder (I'm of the opinion that a good sausage isn't all meat, the binding material is important)Quote:
Originally Posted by Saracen
That'd be nice, but I think :drool: conveys the sentiment pretty well ;)Quote:
Originally Posted by Saracen
EDIT: as an aside, the smiley I always wanted was a coffee one...
Unless its something pretty disgusting, in which case we have :yucky: or :ill: (or maybe https://s-media-cache-ak0.pinimg.com...y-emoticon.jpgQuote:
Originally Posted by scaryjim
I still think we need a facepalm icon
that it is, but it must be at least 80% meat IMO, but too much meat is detrimental. I had some venison sausages that were almost 100% meat and they definitely weren't as nice as cheaper ones I'd had.Quote:
Originally Posted by Lucio
Well, I won't criticise that one having not tried it. Tesco mucked me about (and that's the rule-compliant version) and I haven't shopped tbere since. This was about 15 years ago. When I blacklist someone, they tend to stay blacklisted.Quote:
Originally Posted by Lucio
I tend to get the vast majority of my meats from either that butcher I mentioned, or a local farm shop. I'm lucky in that it's a large Aberdeen Angus farm, but they also carry other meats from other specialists, like REALLY good dry-cured bacon. There's a group of these specialist farms that support each other by carrying the other's products in their farm shops.
That butcher makes a variety of things, including sausages but also a selection of pies and even, in season, scotch eggs, themselves. They aren't cheap but no worse than supermatket premium ranges, and IMHO, they are much, much, MUCH nicer.
I'm afraid for a variety of reasons that I won't go into, I simply don't trust things like sausages, pies, etc, from supermarkets any more. And for joints, be it sunday roast or just a chicken breast, somehow, there is no contest taste-wise.
Some years ago, I found our local farm shop after getting more snd more dissatisfied with supermarkets, and the butcher we've been using, as a family, for about 30 years. We know him and his wife, they live in the village, and you can watch him make many of the products.
Personally, I strongly recommend that anyone that can hunts down small, local suppliers. My experience is that while they csn't match supermarket budget prices, they are usually no more than, and dometimes less than, supermarket premium brands. Some things, the obvious being bacon, they're actually cheaper because, once cooked, they're very nearly the same size as when raw, whereas supermarket bacon contains do much water, preservative etc that ehen cooked, they shrivel to a rasher about a quarter the size it started. So where you'd use 3, 4 even 6 rashers of supermarket bacon one will do ftom the butcher. And oh, the taste.
Also, I can buy exactly what I want. So, whereas a supermarket wants me to buy a 450g packet, I buy 3.75kg of mince from the farm, bagged into 10 375g portions, which is how much I want for cottage pie, ir chilli, or bolognaise ragu, etc, for us two. If I buy supermarket, I'm using (and paying for) an extra 75g each time. Factor that in and buying at the butcher/farm shop works out cheaper.
It's a bit of a schlep to the farm shop, I.e. about 6 miles as opposed to 1.5 miles to my local Waitrose, but it's well worth it.
Granted, not everyone can afford premium grade meats, but we aren't rolling in it and decided years ago, when money was tight, we'd rather have less meat but very good quality, so I adjusted recipe quantities to what we needed, rather than cooking what supermarkets want to sell us.
You do indeed need a certain amound of fat to keep sausages succulent, and like everything in cooking, proper seasoning. Then, there's herbs and other flavouring. But what I don't want is poor quality meat, gristle, too much breadcrumb, preservatives, colourings, etc, and a long list of E-numbers. If I'm buying enough, I can even get sausages made with less salt, or lo-salt.Quote:
Originally Posted by ik9000
We had a sausage party a while back, I ordered some casings from the internet and fired up the mincer beer and the bbq, would recommend.Quote:
Originally Posted by Saracen
I've got a curing and charcuterie course coming up - really looking forward to making my own Chorizo!
Ive just been on a Kenwood cooking experience! Primary purpose was to get feedback on a soon to be released Kenwood Cooking Chef - which as the name implies, has a heating element under the bowl so it cooks as it stirs etc - very impressive, but not cheap.
However it has encouraged me to get a bit more creative with my existing machine (and also sold me a food processing attachment for it! :) )
They do actually have some of the best venison sausages out of the general supermarket brands...Quote:
Originally Posted by Lucio
It's important, but so are the quantities, depending on your intended use.Quote:
Originally Posted by Lucio
Boerewors is a classic example, as it braais or barbecues up far better than most sausages... even the really good ones.
Chorizo sausage is a horrible idea on a braai, no matter what your wife insists!!
Ya ya, dahling, I wholeheartedly agree!! :lol:Quote:
Originally Posted by Saracen
Actually, to be honest, while we do use a lot of Local Farm Shops... our most local Local Farm Shop is quite far up its own backside, both in terms of pricing and how good they think their branded products actually are. I don't care if their oat biscuits really were farmed by Jesus and kneaded by God on the thighs of pristine virgins, before being hand baked by Superman's laser eyes... they're not worth £4.50 for a pack of six compared to a simple pack of HobNobs!!
If you're in Berkshire, make the effort and go to the garden village in Bracknell instead!
We're rolling in even less right now, but it's still better to use local. I can get four HUGE inch-thick steaks (as in, halve one and still feed two people) for less than a 2-pack of poxy steaks in the supermarket.Quote:
Originally Posted by Saracen
But most interestingly, we get the butcher to mince up a load of offcuts and bits*, which we mix with some frozzed veg to make THE best recipe for dog food going. Just a few quid feeds three medium sized dogs for a month, with 100% natural food designed specifically around their natural diet, far superior to anything you buy in the supermarket or even with the advertised specialist natural foods... and that much still only takes up a fifth of a regular size chest freezer!
The only more natural thing for them would be letting them roam free to forage and hunt, but the local sheep farmer wouldn't be very happy with us!
*Supposedly 'bits' should mean what isn't fit for human consumption, but our guys love dogs and instead chuck in things like whole chicken wings, lamb trimmings and occasionally whole rabbits that they had left after making up whole packs!!
Sounds like their version of a thermomix ?Quote:
Originally Posted by peterb
I'm torn between one of those and electronic pressure cooker :)
If I had the money, I'd get one of these!!Quote:
Originally Posted by Moby-Dick
Yes, it is - very impressive in capability - but at a price! While convenient, I can manage stirring a saucepan on a conventional cooker!
But anything that makes prep easer is a plus - hence the food processor attachment as my knife skills aren't up to those of a professional (or even a good amateur) chef!
Its the updated version of this https://www.nisbets.co.uk/kenwood-co...437948-_-DL229
Because I know you have a sous vide, do this:Quote:
Originally Posted by Moby-Dick
https://www.chefsteps.com/activities...-pork-belly--2
I can post you the precise amount of prague powder if you need. It's just amazing. I had guests scoff about 2kg of this in Bao form, another 2kg of hams in cider and 8kg of Goose.
that looks pretty impressive! might have to give it a try.
No, no, no, you haven't got the hang of this. You're supposed to give me details of the next one, not the last one.Quote:
Originally Posted by TheAnimus
D'oh.
:D
I thought about it, but at the price it'd be a VERY carefully considered purchase. What put me off, ultimately, from even enquiring was their direct marketing model.Quote:
Originally Posted by Ttaskmaster
While I can see the use of demonstrations, my first step would be to take a calm, unpressured look at the equipment without an "advisor" being there. If I'm still interested, I don't mind attending a demonstration but it certainly is not taking place in my home. I'm not inviting friends like a Tupperware party, and no way am I hosting a bunch of strangers. Their website isn't terribly clear on whether it's one-on-many or one-on-one, or what the location options are.
My biggest question is what it'll do for me (that I need, or want) over the kit I already have, when what I started out looking at was a relatively basic replacement for a now-ancient 1976-ish Kenwood Chef that's now getting a bit tired. And, what justifies the £500-ish (or more) premium over Kenwood or KitchenAid, beyond a heating element and built-in colour screen.
I'd forgotten about the sales model. I wonder if you can pick them up directly at a show without the invited sales pitch.
I'm still rocking about 3 of the 1976-ish Kenwood Chefs - so if yours ever needs a good home....Quote:
Originally Posted by Saracen
From what I know of them, their primary market is professional kitchens rather than home users. Home users found out about them and started asking, so now if you want one and can actually afford it, then they will come to your weekend mansion in person and give you a demo.Quote:
Originally Posted by Saracen
The wife was lucky enough to work in a Michelin-starred kitchen once, where they had seven of the TM31s on the go and used them all the time for all sorts of stuff - That's what got her interested in one.
Her telling me about all the things it did, all the uses, all the things she could make so easily with it... It was like a full evening-long presentation on the darn thing - But I'm just like her when I tell people about Elite: Dangerous, which is what made me think it might be a useful little device.
If you just want a food mixer, then go get one.
Thermomixes and other AIOs are über-multi-tool thingies for people who need serious precision in their cooking, whose level of culinary composition really does require the dark roux to be an exact 329ºF, and who really can be justified in throwing an epic wobbly if their béchamel splits...!!
There are several other AIO type things out there - The HotMix Pro, for example. Some are even more expensive than ThermoMix.
If you *need* one, you'll know it... but like I said, if I had the money I probably wouldn't be caring!! :lol:
That what I felt about the Kenwood cooking chef - it is a clever bit of kit (doesn't do weighing) but at the end of the day, its a mixer with a food processor attachment and a self siring/heating saucepan.Quote:
Originally Posted by Saracen
If I was living in a studio flat, or a bed sit with little more than a microwave or a Baby Belling, it would be high on my want list and it would be really useful - but I have a reasonable well equipped kitchen with a full size cooker, so it doesn't really add much for me for its hefty price premium.
Noted, Ma'am.Quote:
Originally Posted by tiggerai
It's possible, if I do upgrade. Far better that than dumping it. I really should have had a full refurb before Kenwood stopped supplying parts. I had it all sorted, but the repairer went on holiday, then I forgot for a while, then when I remembered it was too late.
I can see the point in a busy professional kitchen. I struggle to see the point, of at least enough of a point to justify the cost, in my kitchen. After all, much of what it can do I can already do with a large Magimix processor and a Vitamix blender. Even replacing the Kenwood is a bit of an indulgence.Quote:
Originally Posted by Ttaskmaster
It's not that I can't see the appeal - it's that I struggle to see it for me. YMMV, of course.
The thing is you joke about exact temp, but since I let the shining light that is sous vide into my life I can tell you if a short rib has been cooked at 54C or 56C.Quote:
Originally Posted by Ttaskmaster
Having a BBQ this afternoon and the burgers will be getting sous vide'd first, the chicken obviously has to be. I like moist succulent chicken an hour and a half at 64C then a quick finish on the BBQ is far better than even the most accomplished pit master can muster.
After seeing the change that these frankly quite cheap immersion circulators make (yeah... I have two now) I can really appreciate that a highly accurate temperature controlled mixer would make. If I had the money knocking about, the space in my London sized kitchen I'd definitely get one of these things. But I also want to take the time to design a "proper" induction hob, using FLIR style sensors in the hood and wireless probes, instead I've got 65 pages of legalise to read this weekend, oh well, one day!
Their website doesn't quite rule that out, but it does imply, at least for for domestic customers, that it's only available via "advisors".Quote:
Originally Posted by Moby-Dick
My guess is if you contacted them and said "Wanna definitely buy one (or more), here's the money but I'm not doing a presentation" they'd find a way.
What puts me off is the "in your own home" remarks, where you "and your guests" will be given a presentation/demonstration, and hands-on. I mean, the notion of me inviting my friends round, and even worse them actually coming, for a sales pitch of a cooking device and yo make a sauce or bake a cake is .... utterly ludicrous. They'd still be laughing at me in 10 years.
Nor do I want a 1 on 1 because if I put someone to that much effort, I'd feel obligated to proceed whether I really wanted to or not, even if they exerted no pressure. I remember the hassle of getting rid of double-glazing salesmen having once let them in the door, which in one case took threats of calling the police because of an intruder, or threats of physical violence, to get them to leave.
With double glazing, because it's made to measure, someone has to attend at least to survey. But for a kitchen 'small appliance' .... it ain't happening. ;) :D
It's not just in your kitchen, mate...!!Quote:
Originally Posted by Saracen
The private sales are mainly for the high end of culinary students, maybe those working their way up the chain who have already worked for Heston/Gordon/Jamie/Whoever and are stepping up their game... and for those who buy all of Heston/Gordon/Jamie's branded kitchenware guff and have too much money.
It's not there to be justified.Quote:
Originally Posted by Saracen
If you have to worry about the price, it's not for you!
This is the kitchen version of a Jag, basically.
I kinda do joke... but at the same time would not DARE to joke about such things!! :lol:Quote:
Originally Posted by TheAnimus
Thing is, you may be able to tell the difference... but it's 'a whole nuther' game to have the skills that make the difference.
Also, I was thinking more about the various sauces and chocolates and veloutes and things that must be brought to and held at certain temperatures, else they collapse.
Then you're not a working kitchen/semi-pro indy chef and don't need it.Quote:
Originally Posted by Saracen
I don't think these guys would care if you bought one or not, TBH.Quote:
Originally Posted by Saracen
Again, this is fancy frippery, for moneyed individuals who will just glaze over the presentation and buy it anyway. I think it'd be refreshing for someone to actually listen to tehir presentation, weigh things up and then decide based on what they'd presented!