Heston & The Fat Duck
- Thread starter PK99
- Start date
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User169
Guest
I've always been a bit sceptical, but the program did give a better feel for what they're trying to do.
Where's the receipt for the whisky gums, by the way. I'd quite like to give them a go!
Where's the receipt for the whisky gums, by the way. I'd quite like to give them a go!
I've just watched it. I don't know why I find Masterchef so interesting, because IMO there is something fundamentally wrong about putting so much time and effort into the fripperies of professional food - but it's gripping telly.
Same with the Fat Duck. The skill and ingenuity is stunning, even if food which has to be assembled with tweezers is frankly barking mad.
Same with the Fat Duck. The skill and ingenuity is stunning, even if food which has to be assembled with tweezers is frankly barking mad.
It was from his book Heston Blumenthal at home - not very technical or complex, but you will need a silicone mould to get a professional looking end product - about £3 from lakeland.
The Jelly sweet has all the flavour of the whiskey but the cooking process has driven off the alcohol
U
User169
Guest
Cheers, Pk!
just as barking mad as paying hundreds of pounds to save a a few gm on the weight of a cassette?
The Fat Duck etc are best compared to an evening at the Theatre rather than simply eating!
EltonFrog
Legendary Member
I tried to book the Fat Duck once, the women on the phone had an air of arragance and complacency that irked me so much I told her not to bother and hung up. She pee'd me off so much I wrote a letter to a food critic about it. He replied that he had heard similar stories and that he was not at all surprised.
I booked the Waterside restaurant innstead, and had a lovely time and meal there.
I booked the Waterside restaurant innstead, and had a lovely time and meal there.
Oh, indeed, and I wouldn't do that either.
Yes, I understand that. But 'food as theatre' has always struck me as wrong - not in the sense that I mind people spending their money in that way if that is what they want to do, because it doesn't do anyone else any harm, but as something I feel I shouldn't be doing myself. Perhaps it's my inner Buddhist.
Archie_tect
De Skieven Architek... aka Penfold + Horace
- Location
- Northumberland
40 chefs for 42 diners, that's a lot of manhours to produce very little food- no wonder the prices are stupid for the experience of saying you've been... I hope they're not all young people desperately wanting experience, working for nothing to get it on their CV
Lots of them in the development kitchens not on the service brigade
middleagecyclist
Call me MAC
- Location
- Prestwich, Manchester
Only 38 now. BBC news. Sad indeed.
growingvegetables
Guru
- Location
- Leeds
It would be hard, I suggest, to find a better definition of mind-bogglingly pointless fripperies, designed for the mind-bogglingly rich and foolish.
subaqua
What’s the point
- Location
- Leytonstone
yeah whats the point of getting rid of the alcohol !!
The Fat Duck gets very bad reviews from real people, the staff being arrogant and superior, and the food unsatisfying. The consensus seems to be to try his pub next door, real food cooked very well.
