Restaurant campaigns: what are they for? There, we’ve said it. An organisation somewhere, usually highly ethically minded, begins a website and endeavours to sign restaurants up to it, sending them window stickers in return, promising the proprietors this is what will increase custom. If you can give them sustainable sea snails, beef from the cow next door, knowledge that your leftover cooking oil is powering the pizza-delivery vans across the street, they will throng through your doors. And do we? Do we ever, ever pay any attention to these campaigns? Do we heck. Read full post
Posts Tagged ‘home’
Word on the street is that ‘boil-in-the-bag’ is back and coming to a kitchen near you – and no, we’re not talking grey cod in an indeterminate flour-based sauce. Every foodie worth their Himalayan Crystal salt knows that the sous-vide (under vacuum) method is a standard in ambitious restaurant kitchens these days, but there are plans afoot to bring it within the reach of your average domestic god and goddess.
Sous-vide flag-bearer Heston Blumenthal spent some time late last year promoting the SousVide Supreme – one of the first attempts to replicate the commercial machines for use in a home kitchen. It produces – as you might expect – outstanding results and food journalists and bloggers went wild for the perfectly scrambled eggs and meat cooked à point at the demonstration. But this acme of culinary consummation will cost you around £499 for the machine itself, at least £50 for the separately sold vacuum sealer and, ooh, £10,000 for the new kitchen you’re going to have to build to house it. Read full post