tag:blogger.com,1999:blog-41994075866030566162024-03-06T02:33:34.725+00:00Manchester FoodiesManchester Foodies is a food blog dedicating itself to eating and drinking in the North West with the occasional jaunt elsewhere! Expect to see restaurant write-ups, recipes and opinion pieces by food lovers, Anna and Jamie, as they document their foodie adventures, whilst honing their writing skills! Anna and Jamie also started their first supper club in April 2013 and have more dates planned throughout the year.Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-4199407586603056616.post-73666568710122939352014-07-19T21:01:00.001+01:002014-07-19T21:01:42.088+01:005 Cheap Eats in el Born, Barcelona<b><a href="http://www.laparadeta.com/" target="_blank">La Paradeta</a></b><br />
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<b><br /></b>Possibly my favourite 'cheap eat' in Barcelona - we've visited La Paradeta the last two times we've visited the city. On entering, you're encountered with a massive fresh fish counter - think monkfish, lobster, sea snails, oysters, mussels, razor clams, tuna, salmon... there's pretty much everything a fish lover could dream of here. It looks busier - and scarier! - than it is; queuing like a well-behaved Brit worked in our favour this time; everything's charged by the weight (though the staff will portion the fish out for the number of covers dining) and you can choose how you'd like it cooked (grilled/fried/steamed).<br />
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There's cheap wine (like everywhere in Spain) - and ice bucket stands sit at every table. Don't let that comment fool you - this is a self service restaurant if ever there was one. Your receipt will specify your number to listen out for (in both English and Spanish - phew!) which you collect at the hatch. Don't forget the sauces when you pay, and load up on ailoli. Skip the salad - it's nothing special but grab a couple of breads for the mussels. Beware of the gambas (prawns) - four of these babies cost 8 euros; well worth it for the quality on offer, but some of the shellfish can stop it from being a 'cheap eat'. We've only eaten at the Born location, but there's four other branches in Barcelona.<br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18px;">Carrer Comercial, 7</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">Barcelona, Spain</span></span><br />
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<b style="font-family: inherit; font-variant: inherit; line-height: inherit; white-space: nowrap;"><a href="http://www.lataguara.es/" style="cursor: pointer; text-decoration: none;">La Taguara Areperia</a></b><br />
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We actually ate here as a "starter" before visiting Mosquito. It's a stand-up kind of joint, with Moritz beer and a large menu for your fillings. Not sure what exactly an arepa is? Check out our pals, Arepa! Arepa! Arepa! in Manchester.<br />
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There's pretty much anything you could imagine to stuff in your maize patty - from black beans & roughly a kilo of cheese** to chicken & avocado. Can't choose? Fortunately, there's also "La Mixta", basically a bit of everything. When you've finished your grub hot foot it down the street for a post-dinner Manhattan at Gimlet. You can afford it - none of the arepas are more than five euros.<br />
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<span style="background-color: white; color: #222222; font-family: inherit; line-height: 16.1200008392334px;">Carrer del Rec, 10</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 16.1200008392334px;">08003 Barcelona</span><br />
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<b><a href="http://www.pimpamplats.com/" target="_blank">Pim Pam Plats</a></b><br />
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Looking for a 'cheap eat' on our last day for lunch, we scouted Pim Pam out for a little while before giving it a go. This casual eaterie was clearly popular for takeaway when many of the options seemed to be available to purchase by weight; there's an impressive looking counter, filled with 10-12 different salads, four fresh pastas, tagines, curries, meat..... well, nearly everything you can think of. We both plumped for one of their confusingly good deals - I chose one of their daily salads with a delicious almond, cream & spinach tortellini (beware, they do heat this in the microwave and mine came out not quite hot enough), whilst Jamie gave me the worst case of food envy with his burger. This simple bun filled with a perfectly pink patty, gherkins, lettuce and mustard blew every other burger we'd eaten in a restaurant out the water. Two salads, a burger, fresh pasta and a beer came to around 18 euros (£16).<br />
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Next time we'll be trying the original Pim Pam Burger, round the corner at <span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Carrer del Sabateret, 4.</span><br />
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<address itemprop="address" itemscope="" itemtype="http://schema.org/PostalAddress" style="border: 0px; display: block; font-family: inherit; font-size: inherit; font-style: normal; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
<span itemprop="streetAddress" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Carrer del Rec, 8</span><br /><span itemprop="postalCode" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">08003</span> <span itemprop="addressLocality" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Barcelona</span></address>
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<b><a href="http://www.mosquitotapas.com/" target="_blank">Mosquito</a></b><br />
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Nearing the end of our trip and craving a touch of good ol' Mancunian service (a.k.a. hipster service, as described by <a href="http://goodgobble.blogspot.co.uk/2013/04/mosquito.html" target="_blank">Good Gobble here</a>), Mosquito was the obvious choice. Situated just a few minutes walk from the main square in El Born, Mosquito is a tiny Chinese style restaurant, specialising in dumplings and crispy duck. Oh, and not to mention a pretty damn good craft beer selection. On the evening we went, they were all out of English menus but staff were friendly and disappointingly un-hipster (though <i>very</i> stylish); we tried three different kinds of dumpling, their crispy duck and rice. Along with two very decent beers, the bill came to under 30 euros (or about £25). We arrived pining for Manchester* and left pining for a place like this <b>in</b> Manchester.<br />
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<span style="background-color: white; color: #222222; font-family: inherit; line-height: 16.1200008392334px;">Carrer dels Carders, 46</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 16.1200008392334px;">08003 Barcelona</span><br />
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<b>Pizza Paco</b><br />
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Every time we've visited the Born area of Barcelona, it's been hard not to notice how popular Pizza Paco is. Word has it it's hard to grab an outdoor table in the evening - so we plumped for a completely un-cool dining time of around 5 in the afternoon. The beer's crap in that way that it just about becomes acceptable because you're in a hot country, but the pizza is worth a visit. One between the two of us, with a, um, side of empanada was more than enough for a light tea. The lot came to around £13. This joint ain't gonna knock you out if you're a pizza perfectionist, but it's pretty damn good, with smiley, relaxed service and a lovely courtyard. The desserts sounded good too. No website, but the address is below.</div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Carrer de l'Allada-Vermell, 11</span><strong class="street-address" style="background-color: white; border: 0px; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 17.999940872192383px; margin: 0px; padding: 0px; vertical-align: baseline;"></strong><br />
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<span itemprop="postalCode" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">08003</span> <span itemprop="addressLocality" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Barcelona</span></address>
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*obviously I am lying. I have never pined for anywhere in Barcelona.<br />
**I am exaggerating - but the amount of cheese was sort of ridiculous.Anonymoushttp://www.blogger.com/profile/15651163641872952082noreply@blogger.com0tag:blogger.com,1999:blog-4199407586603056616.post-2505957364802898932014-06-29T16:21:00.000+01:002014-06-29T16:21:07.995+01:00Tickets, Barcelona<div class="separator" style="clear: both; text-align: center;">
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There are a few restaurants in this world whose reputation precedes them to the extent that the desire to eat in them is surpassed by the feeling that you, in fact, already have. The Fat Duck, for me, is one; The Hand and Flowers another. And outside of the UK, that restaurant, for me, was Tickets. I had digested so many reviews, read so many articles and seen so many photos, that it nearly felt like I <i>had</i> eaten there - without, of course, the pain of shelling out a couple of hundred euros in cash.<br />
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...but everyone said, "Go!", "You'll love it!", "It's amazing!". Given the two month waiting list online, and the fact that it was now just a couple of weeks 'til we set off on our jollies, I didn't believe we'd, er, be partaking in a spherified olive in our time in Barcelona. We'd debated trying for a walk-in, but by the fifth night of our stay in the surrealist city, we'd found so many other places we were dying to try (and one that we even wanted to visit twice), we'd crossed it off our list.<br />
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Cue charming waiter, who delivered the best service we've experienced at a restaurant, and a suggestion he could bag us a table for a couple of night's time. Well, it sort of felt rude to turn down such an offer.<br />
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Two days later, we sat outside the restaurant on a bench, watching staff mill between Tickets and its neighbour, 41 degrees. The anticipation was building and we began to let ourselves get excited. It was Jamie's birthday and I was excited to treat him to a meal in a restaurant that had seemingly nailed mass-market molecular gastronomy.<br />
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And, we found, it had. More or less. The food - for the most part - was pretty perfect. Spherified olives with a skin you could <i>barely</i> taste - explosive flavours of brine and garlic hitting the roof of your mouth. Watermelon infused with Sangria - a dish I really didn't want, but that Jamie did - and y'know, it being his birthday an' all. Well, it was... watermelony. Like, the <b>best</b> watermelon with a hint of red wine.<br />
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There were the Manchego cheese puffs we painstakingly watched a chef compose. Like Quavers on acid, I could eat a Grab Bag of these things (it might cost 40 euros for the pleasure, but man, I could eat them... coming to a Spanish petrol station near you, soon!).<br />
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The little nori-wrapped cone of tuna made me feel like a baby mermaid (would a mermaid eat fish? Hmm.); the anchovy with a film of olive oil was deliciously flaunty, the superficial skin being just that. Octopus with a take on kimchi didn't live up to the tentacled creature we ate at Suculent on the first night of our trip, and the accompanying salad to the crab cannelloni was something we could have made at home (though the crab wrapped in avocado itself was pretty divine).<br />
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The mollettes (a sort of soft bun, containing pork and mustard) were wonderfully comforting (and thank fuck they were, after waiting 25 minutes for the buggers) and the basil macaroni was, perhaps, one of the best 'pasta' dishes I've ever eaten. It was almost worth the visit just for that last dish.<br />
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But why did the service feel like we were being waited on by dancing bears, kept captive in a circus they wished to be no part of? Like teenagers given detentions in the heat of summer, few staff members seemed to want to be there, let alone permitted to experience fun. With stern-faced managers and steely sous-chefs watching over everything with distaste, it felt difficult to really enjoy the experience - which, I had hoped, would be the main point of this restaurant. A small break-through came when I dipped into the 'cortado', and a chef spotted the smile on my face - visibly pleased at the delight of a diner; and later, again, when the bored waiter made a crack about the 'broken' espresso cup (the crockery was intended to have its side cut away).<br />
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The manager appeared to care less that I found the service so dire it impacted upon our experience. Why should he care that we holidaymakers were shelling out a substantial amount of cash on a visit when they had an American TV crew in, filming? Perhaps if they'd mentioned this at the start of the visit, we might have empathised a little more. However, it was hidden from the customers - apart from, of course, the fact that the producers were sat behind us throughout the meal, with earpieces in, demanding shots of Albert Adria through the lobster tank.<br />
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Yes, really.<br />
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I don't wish to impart upon you the feeling you've already been to Tickets, especially because I wouldn't really wish <i>my</i> experience of Tickets on anyone, so I've gone easy on the photos and light on the description. I'm sure if you go, your dinner will be more fun than mine, and the food is undeniably skilled <i>and</i> tasty; though, if on entering, you spot anyone with a battery in their back pocket, let the curtains fall and exit stage left.<br />
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<span style="font-family: inherit;"><i>Tickets</i></span><br />
<span style="background-color: white; color: #222222; line-height: 16.1200008392334px;"><span style="font-family: inherit;"><i>Avinguda del Paraŀlel 164, </i></span></span><br />
<span style="background-color: white; color: #222222; line-height: 16.1200008392334px;"><span style="font-family: inherit;"><i>08015 Barcelona, Spain</i></span></span><br />
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<span style="background-color: white; color: #222222; line-height: 16.1200008392334px;"><span style="font-family: inherit;">Bookings via the <a href="https://module.eltenedor.es/es_ES/module/9589-f9501" target="_blank">website here.</a></span></span>Anonymoushttp://www.blogger.com/profile/15651163641872952082noreply@blogger.com1Barcelona, Spain41.3850639 2.173403499999949441.1944764 1.8506799999999495 41.5756514 2.4961269999999494tag:blogger.com,1999:blog-4199407586603056616.post-9803730240898630362014-04-28T18:16:00.000+01:002014-04-28T23:06:58.959+01:00Recipe: The Manchester Foodies' Big Mac<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">They don't look that pretty, but they taste damn good</td></tr>
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At work the other day, I found myself listening to the dulcet tones of Aaron Lewis, morosely intoning Staind's “smash” hit <i>It's Been Awhile</i>, and I thought: yes it has Aaron, yes it has. <br />
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Given that over two months have passed since my last blog post, it's been a while (correct spelling) is a constant refrain in my head. Don’t worry I'm not going to start busy-bragging. As writers of any creed will know, the desire to pen your thoughts inevitably waxes and wanes. It’s just been one of those waning periods. <br />
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But here I am. Writing once again. Wax on, as it were. <br />
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So, let’s get back to the task in hand.<br />
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Burgers. Most of us eat them. Most of like them. But not many of us go to much effort with them. Pre-ground meat from the supermarket or butcher, store-bought buns, the only creative spark reserved firmly for the toppings. For our American supperclub (read <a href="http://foodgeekblog.co.uk/2014/02/manchester-foodies-american-supper-club/">Food Geek’s kind review</a> here) I wanted to go a bit further.<br />
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The Burger</h3>
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As always my research started with Serious Eats, Modernist Cuisine and Heston. It would be fair to say that, like some sort of culinary plagiarist, most of my knowledge is culled from these guys. But testing out their processes often leads to new discoveries and slight variations. <br />
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Here’s what I learned about burgers:<br />
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- If you’re really serious about burger making then you should definitely be making your own mince. Franco Sotgiu was kind enough to donate us a mincer for the supperclub - <a href="http://www.sausagemaking.org/acatalog/Electric_Mincers.html" target="_blank">you can find a good one for around £60</a> or ask your butcher to do it for you. If you’re not gonna make burgers very often, don’t buy one I guess. But they are useful for making sausages and pasta too. <br />
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- The type of cuts you use do matter. You need to find a good balance of fat-content and nicely textured meat. The most common ingredients seem to be chuck, sirloin and rib-eye, which are often augmented by richer, beefier additions: Kenji from Serious Eats uses a bit of oxtail, Modernist Cuisine uses hanger, Heston likes dry-aged shortrib. But no matter what anyone says, I don’t think a burger mince mix should contain expensive, dry-aged meat. Reserve that stuff for steaks and roasts. The cheapest option for a decent burger is to find a well-marbled piece of chuck and dry age it in the fridge for a couple of days. I settled on <b>50% chuck, 25% sirloin and 25% hanger</b>, but I suggest looking at the <a href="http://aht.seriouseats.com/archives/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html">Serious Eats guide to the burger blends</a> as a start. We tend to get our meat from Farmer’s Choice, and can vouch for the quality of their steaks in particular. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7m1iZVZjXiknKcv-uwmaMt6NNVPpmC90QunYKHWWWZfivwiV2ypg9NkQXi23Ezd2pDuHX44OLr10snqEmwz8DTWNS1vwlG9H3WQP5dYgYZ-ebV7GFTatm_ZIUbywiMLplnGDGZBa5IdTO/s1600/photo+1+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7m1iZVZjXiknKcv-uwmaMt6NNVPpmC90QunYKHWWWZfivwiV2ypg9NkQXi23Ezd2pDuHX44OLr10snqEmwz8DTWNS1vwlG9H3WQP5dYgYZ-ebV7GFTatm_ZIUbywiMLplnGDGZBa5IdTO/s1600/photo+1+(2).JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly ground mince</td></tr>
</tbody></table>
<div>
<br />
<br />
- I have made the granulated-style burger a la Heston (laying the strands of mince parallel to each other, shaping into a log, then cutting into patties) but I’m not convinced the mouthfeel is that much better than in loosely hand-formed patties. Using a chefs ring or other type of mould will work fine for shaping, just remember not to work or compress the mix too much. <br />
<br />
- Chilling your mincer parts as well as your meat makes the whole process much easier, especially when it comes to grinding the fat. Warm fat plus a warm mincer equals smeared greasy bits that will clog the machine. For the meat, fridge cold is fine but 20 mins in the freezer won’t do it any harm. Put the mincer parts in for as long as you want. <br />
<br />
- When it comes to the cooking, Heston is a big advocate of regular flipping. If you have a loosely-formed patty, this can prove difficult. So you’re probably going to have to resort to a few minutes on each side tactics or a normal amount of flips. Sous-vide your burgers to 55 degrees c and pan sear if you’ve got the requisite equipment.</div>
<div>
<br />
<h3>
The Bun</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IDQ3DdezRLJsYccjw3VrygUtFVTnzjlQ66k0oMYKFnTNQR1VnDx_QP7c1wc2zR0ckkQIVndPap44nEbeNstyK9cNZNMViXOob1kbMTIWNKtGJwYP14gkWhQjYwIc0GQKgnhJFx0VsJDy/s1600/photo+(39).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IDQ3DdezRLJsYccjw3VrygUtFVTnzjlQ66k0oMYKFnTNQR1VnDx_QP7c1wc2zR0ckkQIVndPap44nEbeNstyK9cNZNMViXOob1kbMTIWNKtGJwYP14gkWhQjYwIc0GQKgnhJFx0VsJDy/s1600/photo+(39).JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New York Cult Recipes Bun</td></tr>
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<div>
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<br />
And what about the bun? There’s not time to go into the intricacies of making bread but here’s the upshot of all my googling and recipe testing: <br />
<br />
- The three best burger bun recipes I’ve tried so far are Modernist Cuisine’s (which, like Heston’s uses a pre-ferment), the one from New York Cult Recipes, and <a href="http://www.americastestkitchen.com/videos/2476-potato-burger-buns" target="_blank">America’s Test Kitchen’s Potato Burger Buns</a>. The last two are by far the most manageable; Heston overcomplicates things in my view. <br />
<br />
- Buns shouldn’t have too much flavour on their own, but like pizza dough should have enough about them to stand up to intense flavours. They need to have sufficient integrity to prevent them falling apart but not enough that they’re dense and chewy. Brioche ticks most of the boxes, and is wonderfully light, but it’s very difficult to work with. Something like a demi-brioche, which will be less rich in flavour, or the above recipes will work well. <br />
<br />
- Shaping the buns is the hardest task. Rolling into balls and flattening gives good results but using a ring mould is the best option. Craft your own out of foil for budget-friendly cooking.<br />
<br />
- We failed to apply sesame seeds (I know, it's not a real Big Mac without them). To ensure you don't get burnt sesame seeds, apply a little egg white wash to the buns once they've been baked, then sprinkle the seeds atop and grill until set (it won't take very long).</div>
<div>
<br />
<h3>
The Sauce</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdqFKBDM7al4rEZycnk0_Zm1alpYZQUpe3dqxYZOzkiwRFU5LYNLH0UYK_RNOiJgJBKnpUV-jX9AdK8KWrGdjRarMwkIxOGYWLKcNa5U9SbQK7h2HyIi_sjw2oIOTZJ4GPbfGPRFsKpp-/s1600/photo+4+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdqFKBDM7al4rEZycnk0_Zm1alpYZQUpe3dqxYZOzkiwRFU5LYNLH0UYK_RNOiJgJBKnpUV-jX9AdK8KWrGdjRarMwkIxOGYWLKcNa5U9SbQK7h2HyIi_sjw2oIOTZJ4GPbfGPRFsKpp-/s1600/photo+4+(2).JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It should look something like this</td></tr>
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<div>
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<br />
The Big Mac sauce recipe is no secret: not that long ago, McDonald’s Canada released a load of YouTube videos, designed to answer FAQs. One of these questions was <a href="https://www.youtube.com/watch?v=rcu4Bj3xEyI">“What is in the sauce that is in the Big Mac”?</a> Dan Coudreaut, McDonald’s Executive Chef, gave viewers and approximation of the restaurant’s sauce, but doesn’t give you the exact ingredients.<br />
<br />
Based on the video and a bit of playing around I came up with this recipe:<br />
<br />
<i>- 50g Mayonnaise<br />- 25g Branston’s Sweet Relish <br />- 10g American (French’s) mustard<br />- ½ tsp of sweet paprika, onion powder, and garlic powder<br />- enough pickling liquid from a jar of gherkins to loosen the mixture and to taste</i><br />
<br />
Add all ingredients, except pickling liquid, to a bowl set on scales. Add liquid until you achieve the desired consistency (slightly looser than the mayonnaise). </div>
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<h3>
Pickles, Cheese etc.</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Cip6Z6bdsJIv3IB5S-67hmYiolGIxbcZwXcHmx0M-TE6mZ76kjRCjy2jC4JGbF65Z3P7Elf20w19IJ8nTTsuwGc-gA1R-qSmtNlXMU4xv0JpFcqHKHJvdLe6ZsNZgWhkgyP7WHZ-f5vD/s1600/photo+2+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Cip6Z6bdsJIv3IB5S-67hmYiolGIxbcZwXcHmx0M-TE6mZ76kjRCjy2jC4JGbF65Z3P7Elf20w19IJ8nTTsuwGc-gA1R-qSmtNlXMU4xv0JpFcqHKHJvdLe6ZsNZgWhkgyP7WHZ-f5vD/s1600/photo+2+(2).JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Giant homemade cheese slice </td></tr>
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<div>
After trying a couple of gherkins/dill pickles, we settled on the Beit Hashita brand. They were closest we found to the kind you'll find in an original Big Mac. For the garnishes, finely mince the onion and leave it in the fridge for a few hours or soak in iced water to diminish the pungency, and shred some iceberg lettuce. Keep it in iced-water if you're bothered about crispness; McDonald's wouldn't bother. </div>
<div>
<br /></div>
<div>
It's not essential but you can make your own melting cheese slice with practically any cheese by using an emuslifying agent like sodium citrate. The Modernist Cuisine method has been reproduced on <a href="http://www.saveur.com/article/Recipes/Perfectly-Melting-Cheese-Slice" target="_blank">the Saveur website</a>. We used mostly cheddar and a little emmental for ours, but the McDonald's site lists vegetarian cheddar as the only cheese in its cheese slices. The cheesy goo needs to be formed into one thin layer before being cut into slices</div>
<div>
<br /></div>
<div>
Well that's about it. If you have any questions leave a comment and if you want to see someone more anal than me try to replicate a Big Mac, try <a href="http://aht.seriouseats.com/archives/2011/05/the-burger-lab-building-a-better-big-mac.html" target="_blank">Kenji's post at Serious Eats</a>.</div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Only, this isn't Fight Club. Nor is it a coming-out story, masquerading as a soft porn webzine.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This, my friends, is Carb Club.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">...or at least that's what it felt a little like. <a href="http://www.dogsndough.com/" target="_blank">Dogs 'n' Dough</a>, an underground, side-street bar and diner, for some unknown reason, appears to be most heavily frequented by preened young men; metrosexuality personified. In my cinematic daydreaming, I came to the conclusion that these fellas must be here to feast as part of a secret society. Gym fiends by day, carb connoisseurs by night.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwe1AL06_9FbcdV1JpKseBjI3AziCpLG_qqThdEMorNREf64DvJanJ2h6jnHdZAVM79Bd0zojtUYueIk6ks0YMx9d1JTNGXSEXQ_WA4M3QpWvWQZTtUergkuc1vJkKuLP2Ko9pfGTCQ2fb/s1600/philly+cheese+steak+dog.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwe1AL06_9FbcdV1JpKseBjI3AziCpLG_qqThdEMorNREf64DvJanJ2h6jnHdZAVM79Bd0zojtUYueIk6ks0YMx9d1JTNGXSEXQ_WA4M3QpWvWQZTtUergkuc1vJkKuLP2Ko9pfGTCQ2fb/s1600/philly+cheese+steak+dog.jpg" height="271" width="400" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: center;">Whilst these flippant notions are yet to be confirmed, if such outfits do exist, Dogs 'n' Dough would be the meeting venue of choice. The menu, once short but sweet, has now taken a Hulk-like approach to the humble hot dog. Intending to keep punters coming back for more, there's now near-on twenty variations of the things. Personally, I'm a purist - but we happily took a gamble on the </span><i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: center;">Philly Cheese Steak</i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: center;"> version. It came loaded with peppers, pieces of beef and cheese sauce. The sausage itself is one of the best frankfurter-style ones I've tasted - and that, for me, is why I'll keep it naked next time. I want to taste that meat, not cover it up. If, however, you're somewhat more adventurous than I, then you'll likely be jizzing all over your seat when you see the creations coming out of this kitchen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdSqaj8vdjBsUI1j2OaRujMiZVHDVO8arObqDn9WJJUdI-xyPcC7cbehPO_0a1opVn7CBYA-Ocjhph1J7w5hMd5rcsYfAizCpoP-TTz1ilk4Wt0qXE3YETOou4ukhOt-vh09mn88Vder5/s1600/pizza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdSqaj8vdjBsUI1j2OaRujMiZVHDVO8arObqDn9WJJUdI-xyPcC7cbehPO_0a1opVn7CBYA-Ocjhph1J7w5hMd5rcsYfAizCpoP-TTz1ilk4Wt0qXE3YETOou4ukhOt-vh09mn88Vder5/s1600/pizza.jpg" height="234" width="320" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">'Nuff said on the dogs. Let's not forget the reasoning behind the rest of this joint's name. The dough. No, the staff don't bring out plates of cash - man, what a concept that would be! - but pizzas served straight outta the box, takeaway style. I'll precis this with the fact that over the last few months, I've been treated to pizza cooked in a homemade pizza oven by a man on a mission to perfect the humble slice (a.k.a Bailey of <a href="http://goodgobble.blogspot.co.uk/" target="_blank">Good Gobble Blog</a>). So, I've eaten a lot of damn good pizza, and sadly, this stuff didn't quite deliver. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Somewhere, there was a lack of seasoning: hard to work out whether it was the sauce or the base. Another couple of minutes in the oven wouldn't have hurt either. This wasn't a traditional style pizza, and nor, I suppose, is it trying to be. It's not quite the Americanised version either though. Toppings were fine - Jamie chose the <i>Caribbean Dream</i>. I'd like to see how their <i>Margherita</i> compares next time. See: the purist in me pops out, yet again.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5FpYFsNAE-IiBgG2qzaw1pVlxW8ALFttccSVWbQwuopeprJc7APQfVEYujgA3aI8LCTDrWdeNTrAPgivXtueqaEFxVa9WbQZTqQi8DM0UsGfJqp_x6Dtw-jF50iKhdj-H4Mub6uPDgbs/s1600/photo+3+%25282%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5FpYFsNAE-IiBgG2qzaw1pVlxW8ALFttccSVWbQwuopeprJc7APQfVEYujgA3aI8LCTDrWdeNTrAPgivXtueqaEFxVa9WbQZTqQi8DM0UsGfJqp_x6Dtw-jF50iKhdj-H4Mub6uPDgbs/s1600/photo+3+%25282%2529.JPG" height="320" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ron Burgundy's the gent on the right. </span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The BBQ beans were tasty, although I'm not sure they were homemade. The coleslaw definitely was, and I could eat theirs by the bucket, though a touch less salt here might have my made my liver feel a little happier.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">One part of the menu these guys have completed nailed is their cocktails. I was gleeful at spotting the return of an old favourite (from their Corridor days), the <i>Matinee</i>. Unfortunately, they were out of one of the ingredients; no complaints here as I'll happily work my way through this menu. Favourites were the <i>Miss Kitty</i> (rhubarb, lemon, butterscotch), and the <i>Ron Burgundy</i> (Johnny Walker Red, peach bitters, apricot brandy, cinnamon). Yes, it did go down, down, down into our bellies. There's also a decent selection of beers, and the Kona rep was in to give us a full run-through. Their pale ale was my fave - and at less than 6% shouldn't leave you too shit faced. A careful consideration for beers these days.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dogs 'n' Dough serve food 'til 11pm every night, except Sundays (when it's 'til 9), and have pitched the tone of their offerings just right for punters who fancy a late night bite to eat. Whilst I'm not a massive fan of their pizzas, I seem to be in somewhat of a silo, as others were mighty happy chowing down on these mammoth offerings all night. Hey, you can't please everyone: besides, the dogs 'n' drink are more than enough to keep me going back.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Props to the team for having my favourite looking bar - and menu - in Manchester. These guys know design.</span></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Disclaimer: yup, we were invited for a freebie. Nope, this didn't make me say anything different than if I'd been paying. And I said it to their faces anywayz. Besides, this place is such good value (all pizzas and dogs under a tenner and cocktails at £4.50 in happy hour) that you should make your mind up on it for yourself.</span></i><br />
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<a href="http://www.urbanspoon.com/r/341/1782624/restaurant/Dogs-n-Dough-Manchester"><img alt="Dogs n Dough on Urbanspoon" src="http://www.urbanspoon.com/b/link/1782624/biglink.gif" style="border:none;width:200px;height:146px" /></a>Anonymoushttp://www.blogger.com/profile/15651163641872952082noreply@blogger.com3Bow Lane, Manchester M2, UK53.4800224 -2.24400249999996553.4788414 -2.2465239999999649 53.481203400000005 -2.2414809999999652tag:blogger.com,1999:blog-4199407586603056616.post-50069838610464991452014-02-15T17:18:00.000+00:002014-02-16T18:31:46.730+00:00The Alchemist, New York StreetLet's start with a confession. I don't really like The Alchemist.<br />
<br />
I don't imagine I'm alone in this view. In fact, the thought of giving my patronage to any of Living Venture's establishments rarely crosses my mind. If that sounds harsh, I don't mean it to be. We all have different tastes; The Alchemist simply doesn't press my particular buttons. This is no reflection on the staff (most of whom do an excellent job), rather on LV's aesthetic and attitude.<br />
<br />
So when we were invited to review the menu, I'll freely admit I wasn't expecting to be impressed.<br />
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It was a Sunday, the day after our American supperclub, and one too many bourbons the night before had left both Anna and me with mild hangovers. Hangovers are like an amplifier to bullshit; things you might ordinarily overlook become irritating.<br />
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We are sat near the entrance, directly behind the host, which makes us feel a little uncomfortable, as though any tiny criticisms of the food or service might be overheard and relayed. <i>Living Ventures is Watching You</i>. That turns to be an irrelevant concern, as we realise no one actually seems to know we've been invited for a review. Our position is also annoying because it is a hub and a thoroughfare for other staff members.<br />
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To kick things off, <i>Bloody Marys</i> and some <i>edamame beans</i>. A mostly meat-based diet over the previous week has left us with a craving for something green. And, also, you can't really fuck up edamames. They come sprinkled with sea salt, a bowl of soy sauce and sesame oil for dipping. Check: salt craving satisfied.<br />
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The waiter had asked how spicy we wanted our Bloody Marys, which is encouraging, but upon tasting we find out that Tabasco is pretty much the only flavouring. I would venture to say it is the blandest cocktail I've ever had. Bloody Mary's are a personal drink, I get that. Some people like a little more Worcestershire sauce, some a good punch of lemon juice. But to send them out almost unseasoned is asking for trouble.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbRZPfNooTSvSXIRL7yFJGXoEzj8YRzBu8LEPdj1xt7YW-1e5YRW_T5D1g1DER0g8zc52fBvo8P714iuZd1b5wRtUueEUnbrmgsGfu8W5GGaunoAqwUkD4WEBkBj5sKFCE9h_pXvpTWe-/s1600/Chicken+Caesar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbRZPfNooTSvSXIRL7yFJGXoEzj8YRzBu8LEPdj1xt7YW-1e5YRW_T5D1g1DER0g8zc52fBvo8P714iuZd1b5wRtUueEUnbrmgsGfu8W5GGaunoAqwUkD4WEBkBj5sKFCE9h_pXvpTWe-/s1600/Chicken+Caesar.jpg" height="260" width="400" /></a></div>
It's easily corrected: the manager spots us adding pepper from the shaker, in a bid to elicit more flavour, and asks us if we would like more seasoning. Anna says yes; I'm now happy with mine.<br />
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Starters are a small portion of the <i>chicken caesar salad</i>, which is perfectly adequate though missing a good anchovy kick, and <i>chicken and spring onion pot stickers, </i>which are rather nice, as good as I've had in all but the better Japanese places in Manchester.<br />
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Not that I need more red meat in my life, but I opt for a the <i>255g Ribeye</i> next, as doing a decent steak is something LV have a reputation for, what with their Blackhouse restaurants. I choose to have it medium, as any less and I find the generous fat doesn't soften and render enough. The steak comes cooked to perfection, and I am thoroughly pleased. The chips are a little on the dry side, and serving a whole roasted tomato is just tempting the <i>Gods of Food-related Accidents. </i>A blunt knife, enough pressure, and a jet of molten-hot tomato juice and you've got a potential lawsuit on your hands. Halve them and you're safe. <br />
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<tr><td class="tr-caption" style="text-align: center;">No, it's not an apple on the side of the plate.</td></tr>
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Anna goes for a <i>smoked salmon bagel</i>, which she regrets, mostly because she's staring at my steak. There wasn't enough cream cheese for her liking (but this, she concedes, is not really a criticism, as the bagel is brimming with smoked salmon) and the inclusion of lettuce in the bagel is a bit perplexing. Other than that, it's not bad.<br />
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We are too full for desserts. Post-prandial cocktails, however, are a different matter. I choose the chocolate orange Sazerac and Anna the white Cosmo. She had wanted the smokey old fashioned but finds the Alchemist's incarnation too sweet. The waiter tells us it's pre-mixed that way. Too bad. The white Cosmo is pretty in an Outer Space sort of way, but the ice globe bomps her nose. It didn't stop her from drinking it all, however.<br />
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My Sazerac is good, although (ex-bartender alert!) I don't think the recipe is open to interpretation where the Absinthe is concerned. Just a dash of the green stuff is obligatory. I like the cookie flavour of this iteration, which reminds me of a gingerbread Old-fashioned I once had. <br />
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There is no faulting the place's hospitality. Bearing in mind our servers hadn't even realised we were doing a review, <i>ergo </i>no schmoozing, they were all friendly and eager to help. The Alchemist's USP is not its fancy, show-stopping cocktails, nor its unpretentious service, but rather a desire to please everyone. It is the apotheosis of the phrase: Jack of all trades, Master of none. And that, I suppose, is the best compliment I can give.<br />
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<i>Disclaimer: we were invited to review, and even though it took the team a little while to cotton on we were there for a freebie, a freebie it was. It should be fairly evident from comments made above that this - in no way - affected our honesty.</i><br />
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<a href="http://www.urbanspoon.com/r/341/1811802/restaurant/The-Alchemist-Manchester"><img alt="The Alchemist on Urbanspoon" src="http://www.urbanspoon.com/b/link/1811802/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com0New York Street, Manchester M1, UK53.4803758 -2.239814300000034653.4709253 -2.2599843000000344 53.4898263 -2.2196443000000348tag:blogger.com,1999:blog-4199407586603056616.post-80265861688701905542014-01-25T18:15:00.002+00:002014-02-15T13:05:29.770+00:00Nick Griffin: A Far-right Foodie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">An overlooked culinary genius?</td></tr>
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As a food blogger, I feel it's my job to like food. And I do. But I'm not sure I'd claim that food is an effective cure for the side effects of bad government. Yet that is precisely what bankrupt BNP leader Nick Griffin does in a video cunningly entitled <a href="http://www.youtube.com/watch?v=K8_HThEYP2o">Recipe for beating the Tory blues</a> for the far-right party’s TV channel. I suppose if you’ve got no chance of actually influencing policy, you might as well showcase your abject culinary skills on YouTube.<br />
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In what some homecooks might see as a clear affront to Jamie Oliver’s 15/30 Minute Meals output, Griffin takes up over half an hour of my time (surely no one else watched it in full?) to advise his viewers on how to cook what is a relatively simple meal: a beef stew. Judging by the looks of despair on his guests’ faces and their disingenuous feedback - one bloke merely laughs awkwardly rather than give any opinion at all - I don’t think he should quit his day j...oh wait, no I do. <br />
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So what’s in this dish, apart from diluted anti-Tory sentiment? It’s “traditional British fare” says Griffin, with such notable additions as onions (originated in central Asia), carrots (arose in the Mediterranean) and potatoes (they came from South America). Interestingly, etymologically, onion comes from the Latin for “oneness” or “unity”, unio, so could be crowned ‘least xenophobic of vegetables’. Of course, these ingredients were all grown in Britannia, that 'green & pleasant Land', but I guess the point I’m making is: what the hell does 'British' even mean, Nick? <br />
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With the vegetables I’m nitpicking, but Griffin’s decision to include Tabasco sauce seems like a undeniable slight on ‘Britishness’. Hot red pepper sauce in a beef stew. It’s like Nicolas Anelka 'quenelle-ing' Woody Allen. Perhaps Griffin got the idea from the local Mexican: “We’ve got a Mexican restaurant in a town not far from here. The place isn’t swamped with Mexicans,” he says. Not swamped, you say? Maybe because the Mexican population in Britian is miniscule. <br />
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All in all, the video shows that there’s really no need to undermine Nick Griffin; he does a good enough job of it on his own. He talks about scrimping and saving, making a stew with dog bones (that is to say, bones destined to be eaten by dogs) from the butchers if needs must, to a backdrop of what most would consider a plush kitchen, Aga and all. He advocates taking photos of recipes in bookshops rather than buying cookbooks. (I wonder whether only indigenous Brits are allowed to do this in Griffin’s mind? Maybe Muslim offenders would magnanimously be offered voluntary resettlement). He even goes so far as to deny the very existence of pork stock cubes. Knorr will be most displeased.<br />
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Just imagine if other politicians got in on the act. We could have Ian Duncan Smith telling us how it really is possible to cook affordable, nutritous meals on state benefits of £53 a week, but fail to show us how. George Osborne would teach us all the meaning of austerity: how to make a burger with shattered dreams while he jaunts off to Byron post-filming. David Cameron would charm us with recipes for the 'real' Eton Mess and street food Kolkata-style, while declaring GM-food to be the right way. Nick Clegg would make a cameo but not cook anything, like a guest judge on The Taste. And, as a sign of the coalition's manifest cruelty, Ed Miliband would be forced to eat the leftovers of all the aborted meals until he vomited. <br />
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Sound good? No? Exactly. Let's leave the cooking to the cooks and the politics to, um, Chomsky.<br />
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<tr><td class="tr-caption" style="text-align: center;">Duck breast, confit duck leg, mash and cavolo nero</td></tr>
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Whilst Iain Devine, aka <a href="http://www.twitter.com/drunkenbutcher" target="_blank">Drunken Butcher</a>, is well-known for his mammoth supper club feasts, encouraging a family style sharing of dinner, he's perhaps less known for 'poncy food'. Just because he doesn't often showcase it though, doesn't mean he isn't a dab hand at it.<br />
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Iain joined forces with Sous Vide tools to put on a night demonstrating the versatility of two of their key products: the Sous Vide water bath and the Polyscience smoking gun. Whilst this was obviously a sophisticated ploy to get us all thinking about purchasing the equipment, it didn't really work on Jamie and I: they were preaching to the converted. We already own and use both of these items; useful if you're cooking in large numbers or - let's be frank here - just really love making your own smokey old fashioneds!<br />
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To begin, the dainty canapes of mackerel and apple were delicate and pretty, already alerting us to the fact that this wouldn't be a typical Drunken Butcher supper club!<br />
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Next up was a smoked salmon dish served in a kilner jar (to retain the smoke), followed by a take on bouillabaisse. Whilst these dishes were lovely, there's no denying the star of the night was the duck breast main. The confit duck leg was artery-destroying delicious, with a rich and perfectly balanced jus (see main photo). If you've been to one of Iain's supper clubs, you'll know that he is the bloody king of sauces (no pun intended!). Iain being who he is, couldn't resist the opportunity to feed and also brought out steak and triple cooked chips. The latter being one of my favourite items of food, I did well to keep the bowl near my side and managed to sneak the crunchy bits out at the end.<br />
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A pear cooked in red wine with ice cream came next, followed by another winner of the night: smoked cream cheese with shredded carrot. SMOKED CREAM CHEESE?! Who knew? Imagine, quite simply, eating smoked salmon and cream cheese together and that's what's happening in your mouth. If you're feeling like a pauper just before payday or are without our fishy friend (but handily have a smoking gun), it's a seriously tasty alternative.<br />
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As ever, all of the dishes were cooked beautifully, and Iain even managed to prove to us all that he can do poncey! Whilst sous vide machines are exceptionally handy if cooking in large numbers, they don't come cheap, so think carefully before investing. We probably wouldn't have bought ours if we didn't hold supper clubs - and find them much more useful for meat than fish: fish cooks quickly but cools down even quicker. Smoking guns are a good fun tool, and, priced considerably lower, would ultimately be a rather good present for any serious foodies! Our advice? Do your research, shop around, and if you buy one: use it!<br />
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<i>Iain invited us over to showcase these products in partnership with SousVidetools.com. Whilst we didn't 'pay' for our seats in the same way we would at a regular supper club, we were asked to make a contribution towards Iain's time. </i>Anonymoushttp://www.blogger.com/profile/15651163641872952082noreply@blogger.com1tag:blogger.com,1999:blog-4199407586603056616.post-24270725766896827482014-01-09T18:30:00.000+00:002014-01-09T18:30:00.609+00:00Recipe: Bagels<div class="separator" style="clear: both; text-align: center;">
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My bosses live up in Prestwich. I can only assume they enjoy inflicting pain on others, as I regularly watch them eat, in envy, as they devour authentic, sturdy-looking bagels. They assure me I must partake in a bite should I ever venture north of the river. The River Irk, that is, of course.</div>
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For, living in Levenshulme as we do, great bagels are in short supply. Until the brilliant <a href="http://trovefoods.co.uk/" target="_blank">Trove</a> get in on the act, it's either trusty old supermarket-shelf New York Bagel Co or make our own. So I decided to rise to the challenge, mainly with the aid of a Christmas present from my sister, Marc Grossman's <i>New York Cult Recipes</i>, and insight from a few twitter foodies (<i>twoodies</i>, anyone?).<br />
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Upon initial inspection, bagels look like they could be tricky to make. And, though baking bread has become quite fashionable of late (so much so that I can't count the number of people I've spoken to recently who keep their own sourdough starter), it's still rare to overhear a bagel-related discussion. Whatever apprehensions you might have, making a bagel is actually pretty damn similar to making bread, but with the added simmering stage to give them that classic chewy crust.<br />
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The following recipe is almost 100% Marc Grossman's with very small variations. Thanks to <a href="http://www.veggiechef.co.uk/" target="_blank">Eddie Shepherd </a>for the bicarbonate of soda trick and to <a href="https://twitter.com/chefAClarke" target="_blank">Ashley Clarke</a> for an alternative to Grossman's shaping of the dough. Bicarb is great at accelerating Maillard reactions, which helps the dough to brown when baking; there's also great fun to be had spinning bagels on one's fingers to create a hole.<br />
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A couple of notes on ingredients: you can buy potato starch from Unicorn in Chorlton and online; malt syrup isn't the easiest thing to find but Unicorn again and Holland & Barrett are your best bets.<br />
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<b><span style="font-size: large;"><u>Ingredients</u></span></b><br />
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<b>Dry Stuff</b><br />
750g of strong (i.e. bread) flour<br />
7.5g (1.5 tsp) dried yeast<br />
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<b>Wet Stuff</b><br />
375ml lukewarm water<br />
15g (3 tsp) salt<br />
30g (2 tbsp) malt syrup or sugar (not surprisingly, malt syrup gives a darker crumb and maltier flavour)<br />
22.5g (1.5 tbsp) olive oil<br />
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<b>For the poaching</b><br />
3kg water<br />
15g (3 tsp) potato starch<br />
15g (3 tsp) malt syrup<br />
5g (1 tsp) bicarbonate of soda<br />
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<b><span style="font-size: large;"><u>Method</u></span></b><br />
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<ul>
<li>Mix the dry stuff with the wet stuff to form a dough. Make sure to dissolve the salt and the malt syrup in the lukewarm water so they distribute throughout the dough more evenly.</li>
<li>If using a stand mixer, knead with the dough hook on a medium speed until you get a smooth elastic dough which pulls away from the sides of the bowl. If kneading by hand, flour or oil your work surface and work until you get the same effect.</li>
<li>Divide the resultant dough into 10 portions (weighing the whole thing, dividing by ten, then portioning out on a scale works well).</li>
<li>Shape the portions as per the following picture, rolling into a log and creating the hook:</li>
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<li>Alternatively, make a ball of dough, poke a hole through the middle with a couple of fingers and spin it around carefully to get the same shape (as advised by one Mr. A. Clarke).</li>
<li>Now you're free to place the bagels on a sheet of baking paper or silicone mat and leave to rise for about 1 hour.</li>
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<tr><td class="tr-caption" style="text-align: center;">Bagels pre-rise</td></tr>
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<li>Roughly half an hour before you're ready to make the bagels, preheat your oven to 230 degrees celsius.</li>
<li>Blend the potato starch with about 250ml of the water and then mix with the remaining poaching ingredients and bring to a boil in a large saucepan. The bicarb might make the liquid foam wildly so keep an eye on it.</li>
<li>Lower the heat so the water is simmering and poach each bagel (I imagine cooking more than two at once will be impractical in most household pans) for around a minute on the first side and then flip over for 30 seconds on the other.</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYt2HaeptpKi7YF2iGsFIaQPjV4xl6t6vol6ErFDFFZCuHaJ0p0wzFL1w3McRBYYQivKZimTaM92b-_Er84RPkuuMkygKnorb9k2xgvLj2XJHeIhUIjgj4lFovGmn5xlef1hiXKJu6VMWB/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYt2HaeptpKi7YF2iGsFIaQPjV4xl6t6vol6ErFDFFZCuHaJ0p0wzFL1w3McRBYYQivKZimTaM92b-_Er84RPkuuMkygKnorb9k2xgvLj2XJHeIhUIjgj4lFovGmn5xlef1hiXKJu6VMWB/s1600/photo+3.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poaching bagels</td></tr>
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<ul>
<li>Remove bagels and place on your baking paper/silicone mat where you can top them with sesame seeds, poppy seeds or anything you like (sprinkles?).</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5iQEIZS8Ma7Sj1vHJaDpQ0bD4gXfWAxYr7M6duNaPgo-bq7XAjakawNBDf9K7ZyhWGFlvOVtn4ZH5mm6hy5NWgK8HMeaD8JhTeFOfKthradCCDZC0H7mLcIIfIaly0I3eXYSCHTX23dV/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5iQEIZS8Ma7Sj1vHJaDpQ0bD4gXfWAxYr7M6duNaPgo-bq7XAjakawNBDf9K7ZyhWGFlvOVtn4ZH5mm6hy5NWgK8HMeaD8JhTeFOfKthradCCDZC0H7mLcIIfIaly0I3eXYSCHTX23dV/s1600/photo+2.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sesame bagels</td></tr>
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<ul>
<li>Place the bagels in the oven and lower the temperature to 210 degrees.</li>
<li>Cook until done and dark brown about 20-25 minutes.</li>
<li>Let cool for a while otherwise the crust will be a little too chewy (as we impatiently learnt!)</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDd4YLQ-Hgi-rpE9QFVaQEO3M11ITj_8b-ZjXHrRFFWJURvgyr_RKs4yAV6BR5BBx-lZG1Zqp2hyphenhyphenkIUru3dXuN7H4RPLV89nOzieGyzlBNCJJL61M831N-KbPwkorUCJpWV4YlX0tJs_v/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDd4YLQ-Hgi-rpE9QFVaQEO3M11ITj_8b-ZjXHrRFFWJURvgyr_RKs4yAV6BR5BBx-lZG1Zqp2hyphenhyphenkIUru3dXuN7H4RPLV89nOzieGyzlBNCJJL61M831N-KbPwkorUCJpWV4YlX0tJs_v/s1600/photo+4.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished article</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/15651163641872952082noreply@blogger.com0tag:blogger.com,1999:blog-4199407586603056616.post-38364865546202651742014-01-07T19:04:00.000+00:002014-01-07T19:04:00.094+00:00Baltic Bakehouse, Liverpool<div class="separator" style="clear: both; text-align: center;">
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Bread, it's simple stuff, isn't it? Well, it sort of is. It also sort of isn't. Ever tried making it? I'll be honest, I haven't - fortunately for me, Jamie is a dab hand at making it (<a href="http://manchesterfoodies.blogspot.co.uk/2012/11/wholemeal-loaf.html" target="_blank">see here</a>). We're also rather lucky: living round the corner from <a href="http://trovefoods.co.uk/" target="_blank">Trove</a> it's easy to get hold of a good loaf. We'll still travel for a well proved roll though - hence our recent journey to Baltic Bakehouse in Liverpool.<br />
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I've been admiring them from afar for some time, on the ol' Twittersphere. Their cakes and bakes look completely delectable - so much so that when we found out they were still closed for the Christmas break on the Friday we planned to visit Liverpool, we delayed our visit until they were open again the next day!<br />
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We weren't to be disappointed - my only gripe being that bread is, of course, rather filling - and so we couldn't actually try as much as we would have liked to.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wOTeSPDZpvqDwqxoMEbtJCxAAf1R1sUcZvEcsfWBfMu8O0u_AH8p_ulZhwMQxgjqR4Qot0GJRI9DhuCVoqvYsJKY2mmyuJGX9vk4vfrO1MWUcYVlJ1bZ7NDia0o7UzfhREaQF5O-H79s/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wOTeSPDZpvqDwqxoMEbtJCxAAf1R1sUcZvEcsfWBfMu8O0u_AH8p_ulZhwMQxgjqR4Qot0GJRI9DhuCVoqvYsJKY2mmyuJGX9vk4vfrO1MWUcYVlJ1bZ7NDia0o7UzfhREaQF5O-H79s/s320/photo+2.JPG" width="320" /></a></div>
First up - a simply toasted mozzarella, tomato and pesto sandwich. Rich in its filling (no skimping on the cheese here, thankfully), the bread was thickly sliced, holding the lot together without seeping molten hot cheese lava onto my hands (like mine often do at home).<br />
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There was a reasonably sized selection of Chelsea buns, pear tarts, croissants, pain au chocolat - but this pretty little chocolate and walnut tart caught our eye. Rich without being overfacing (perhaps because we shared: January austerity was thinking of our waistlines), the pastry was Mary Poppins-esque (y'know, practically perfect in every way!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlo0N4UBm_fiHN-OHIYpqjFOpLJvjTlK_Bj5g74LbtJw1fzNumhtmmsB5E6CHSAjnh9M5Mw62-YtcP6YFhbGCln_FqgHmRYtaEmjZPQP9g35KVywQJNIRD3JcDP-wVU7oYVIhzT9TqVbP-/s1600/photo+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlo0N4UBm_fiHN-OHIYpqjFOpLJvjTlK_Bj5g74LbtJw1fzNumhtmmsB5E6CHSAjnh9M5Mw62-YtcP6YFhbGCln_FqgHmRYtaEmjZPQP9g35KVywQJNIRD3JcDP-wVU7oYVIhzT9TqVbP-/s200/photo+3.JPG" width="200" /></a>There's no espresso machine here but they do serve up excellent HasBean cafetiere coffee - complete with timer, ensuring you're brewing it right. Served in camping mugs, my only complaint was that the enamel kept the heat so well, it was hard to drink for a while.<br />
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Everything we'd consumed thus far was so good, I couldn't resist leaving without trying one of their croissants. Much better than anything you'll get in a supermarket, Jamie (modest as ever) compared them to the ones he made for our brunch club supper club, a little while ago.<br />
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The menu is short but sweet: a changing daily selection of sandwiches, breakfast stuffs including bacon and sausage butties and granola. Oh, and toast of course - you can even DIY at the table. Located in the 'Baltic Triangle' it might seem a little out of the way, but it's en route to the Tate (and there's an intriguing looking antiques shop nearby) - a perfect stop off before an afternoon exhibition. We even spied another couple at both places who seemed to be making the same journey around Liverpool as us. Anyway, go eat bread. They sell loaves to take home with you too!<br />
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<i>Baltic Bakehouse</i><br />
<i>46 Bridgewater street, Liverpool</i><br />
<i>L1 0AY</i><br />
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Anonymoushttp://www.blogger.com/profile/15651163641872952082noreply@blogger.com0tag:blogger.com,1999:blog-4199407586603056616.post-69028292509413900442014-01-05T17:14:00.003+00:002014-01-07T21:38:32.132+00:00Neon Jamon, Liverpool<div class="separator" style="clear: both; text-align: center;">
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Neon Jamon wasn't intended for my first blog post in 2014 - I've been meaning to write up a trip to the Clove Club since early December. It's failed to materialise thus far, and since Jamie kindly took my iPhone for a swim in my handbag, there's little chance I'll have photos to compliment the post, should I ever get round to writing the meal up.<br />
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Anyway, surely it's nicer to start the year with a restaurant I love - not one I mildly despise (sorry, CC). Neon Jamon had been recommended a little while ago by <a href="http://electrokemistcuisine.weebly.com/">Pedro</a>, a beer and food lover we met at Liverpool Food and Drink festival. Regularly pining for the little dishes I've enjoyed on several trips to Barcelona, a day trip to the 'Pool to dissipate January blues seemed the perfect excuse to visit.</div>
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A little way from the city centre, a black cab journey took about 15 minutes and was under a tenner. We arrived early, around half 6, as there's a no bookings policy - except for larger parties (I'd like to think in a very Spanish way, rather than in a 'that London' way). It's a narrow space, with tables over two floors. A convivial atmosphere, complemented by an excellent playlist (Joy Division, Elvis Costello, the Black Keys), if tables weren't so in demand, I'd have happily stayed there all night - I know: I'm selfless, right?</div>
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In true Spanish style, all four Cavas are served by the glass - not a one over four quid. A lovely aperitif - accompanied by a generous portion of plump <i>boquerones nardin </i>(anchovies in olive oil, garlic and parsley). Seeing huge plates of <i>pan con tomate</i> drift past made it hard to resist the beloved staple - but I knew I'd be hard pushed to eat everything I wanted to if I filled up on dough first.</div>
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We could easily have spent the evening devouring the charcuterie and cheese platters - and I'm fairly certain we'll be back to do just that - though on this occasion we chose a small plate of the <i>Trevelez IGP jamon</i>. The menu explains the meat is cured at altitudes of over 1,200m; I'm no curing - or altitude - expert, so can't quite tell you why this is done - but it has a sweet depth of flavour which left Jamie and I fighting over the last pieces.</div>
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<tr><td class="tr-caption" style="text-align: center;">L-R: bravas, padron peppers, ribs</td></tr>
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<i>Padron peppers </i>and <i>patatas bravas </i>practically order themselves as soon as we step foot in a Spanish restaurant - and the latter are usually a good judge of the kitchen's standards. For the first time in my life, we both finally experienced a flippin' spicy Padron. They say eating these fried capsicums is a bit like Russian roulette, as supposedly around 1 in 5 should blow your head off. On this ratio, I feel sorry for the folks who've been eating my mouth-burning share, as the meal at Neon Jamon was the first time I'd ever tried a truly hot one. I think I preferred life mild.</div>
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Patatas bravas were crisp and salty, topped with a rich, smokey tomato sauce. Lemon alioli was served on the side and eaten so indulgently one would have thought we'd been starved of decadence over the Christmas period. The <i>Malaga style little squids </i>were perfect little fishy bites, used to mop up the garlicky mayonnaise as if gravy at the end of a roast.</div>
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<tr><td class="tr-caption" style="text-align: center;">Malaga style little squids with lemon alioli</td></tr>
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The only dud dish was the left-field ordering of <i>Iberico pork ribs in membrillo & sherry vinegar. </i>Though not unpleasant, some proved tough to eat and the sauce tasted too heavy on rosemary for my liking. A slower cooking time and using smoked ribs could improve the dish tenfold, I reckon.</div>
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There was also a specials menu, which we were saving for the end. I tried to persuade Jamie to share the cheese platter (I'm tempted to resort to veganism as an escape route for my affair with dairy), but he sensibly suggested choosing only the semi-hard goats cheese (name forgotten, possibly <i>La Flor de la Hiniesta)</i>, accompanied by a Moorish chutney (raisins, apricots, spices, you know the score). Possibly the star of the meal, the waitress's suggestion of a <i>Manzanilla La Goya</i>, a dry, light and nutty sherry complimented the cheese wonderfully and served to ensure the meal ended as perfectly as it begun.</div>
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The service at Neon Jamon is friendly and knowledgeable. Despite our visit taking place on the first weekend in January the restaurant was heaving, demonstrating the popularity of this place. Prices are reasonable - though certainly not as inexpensive as tapas bars in Spain - and their wine list shows real attention to detail. I drank a beautiful Catalunyan white with my meal, which I'm desperate to seek out again! From my sole dining experience here, I'd suggest Neon Jamon is as authentic as they come in the UK. If you're used to the tapas of La Tasca or - at the other end of the spectrum - Tickets, this place might not be for you, but if simple and well executed floats your boat, then get eating.</div>
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<a href="http://www.urbanspoon.com/r/352/1758667/restaurant/Neon-Jamon-Liverpool"><img alt="Neon Jamon on Urbanspoon" src="http://www.urbanspoon.com/b/link/1758667/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/15651163641872952082noreply@blogger.com212 Smithdown Place, Liverpool, Merseyside L15 9EH, UK53.389403599999987 -2.915003800000022245.363693599999991 -23.569300800000022 61.415113599999984 17.739293199999977tag:blogger.com,1999:blog-4199407586603056616.post-4170233468699880812013-12-30T22:50:00.002+00:002014-01-07T21:28:57.217+00:00Recipe: Perfect Fried Chicken<div align="center" class="MsoNormal" style="text-align: center;">
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Making fried chicken <i>should</i> be a simple activity: take jointed chicken, dip in some kind of binding agent (milk, buttermilk, egg or plain water), dredge in seasoned flour, then fry in fat.</div>
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But, in the pursuit of an idealised version, there are always plenty of other questions vying for attention. To brine or not to brine? Skin on or skin off? Which flour or flours? Will plain flour suffice or should you reach for more advanced starches? Which type of fat? Shortening, vegetable oil, soybean? What temperature to fry at? And, perhaps most important of all, what seasonings?</div>
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These issues can send an obsessive mind into feverish overdrive. More often than is healthy, I lie awake at night mentally running through the various iterations of fried chicken recipes. And my aim by doing so? To approximate KFC’s recipe.</div>
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When put like that, it sounds rather sad, I know. Yet I’m far from alone in puzzling over the secrets that yield such a delicious coating. And the benefit of approximating KFC-style chicken is that you can use decent, organic/corn-fed chicken and have greater control over what you're putting into your gob.<br />
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Before we come to a recipe, let’s address the aforementioned issues in turn:</div>
<ul>
<li><span style="font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"></span></span><b>Brine</b> by all means, but it’s not really necessary. The coating tends to keep the chicken pretty moist even after a prolonged fry (assuming we're talking about legs and thighs here). If you do brine, make it a really light one: since the coating needs to be over-salted, salty meat can be a case of over-egging the pudding. Go for a 1-1.5% equilibrium brine (i.e. weigh meat and water together then calculate the salt in grams as a percentage of the total mass) and soak for 12-24 hours. Add a couple of bay leaves and crushed garlic cloves for a little extra flavour. You can also brine with milk, buttermilk or yoghurt – these not only tenderise the meat but also give the meat a noticeably white hue.</li>
<li><span style="font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"></span></span><b>Skin</b> is good. The only flaw is that it can slide off whole, taking the coating with it, leaving naked flesh. If you’ve given your chicken a good brine this shouldn’t be as much of an issue. Skinless chicken should be reserved for burgers in my opinion.</li>
<li><span style="font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"></span></span><b>Flour</b> is a difficult topic. It depends on how much crunch you want. Pure cornflour, tapioca or potato starch will yield loads of crunch but, while good for wings, too crunchy a batter is not quite what we want for pieces. 1:1 plain flour to cornflour is a good starch but 75% to 25% is even better. Modernist Cuisine’s KFC-copycat recipe suggests a mixture of cake flour, plain flour and wholemeal flour. Cake flour is a low-gluten flour that can be approximated by adding cornflour to normal flour, so that makes sense. I can’t really detect what difference the wholemeal flour makes.</li>
<li><span style="font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"></span></span><b>Fat</b> is another complicated subject. Shortening was originally used if you believe the KFC instructional video from the ‘80s. What you really want is oil that doesn’t oxidise easily when heated and re-heated (so a stable one), drains easily, and has a neutral flavour. Apparently, KFC now use soybean but groundnut oil is your next best bet.</li>
<li><span style="font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"></span></span>I’ve never had any problems <b>frying</b> at 180 for 12-15 minutes. That tends to yield moist chicken legs and thighs with the right degree of colour on the batter. You're aiming for that almost-orange colour of KFC batter. You can invest in a pressure fryer as used by chicken shops but units start at over £1000. (Some crazy fools use their pressure cooker as a fryer, but we're too, um, chicken to do this).</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZX8HdMNCW562orPEotzFF30f6VRTPCLvFxbxhb3Lg2ajW3ZdRbfm3DZVt5SGM9Ls-FLJCiHHbbT6x0kc9mMWfT6xKcATr1fRk7cSmuDBQlEG5aLNlUQ_oJ9cGRcC-t9lF7fjR7W_v-AGL/s1600/kfc.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZX8HdMNCW562orPEotzFF30f6VRTPCLvFxbxhb3Lg2ajW3ZdRbfm3DZVt5SGM9Ls-FLJCiHHbbT6x0kc9mMWfT6xKcATr1fRk7cSmuDBQlEG5aLNlUQ_oJ9cGRcC-t9lF7fjR7W_v-AGL/s400/kfc.PNG" height="312" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Modernist Cuisine's Fricken recipe</td></tr>
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<div>
<b>Seasoning</b> really deserves to be discussed in a place of its own, away from bullet points. Firstly, you need lots of salt. Lots. Typically, using 1-2% salt for batter or dough recipes is a good bet, such as 10g of salt in a 500g bread dough; seasoned flour for fried coatings however need more like 9-10% salt. It sounds excessive but you have to think about how thin the layer of batter is. Using pure table salt yields too harsh a flavour, so go for sea salt like Maldon but ground fine so it disperses in the flour evenly. 2 parts salt to 1 part MSG also works well and will get you closer to fast food style. I tend to put all the seasonings (salt, pepper, herbs and spices) in a grinder together, powder them, then add to the flour.</div>
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When it comes to other additions, unless you’re a super-taster I think you’ll be hard pushed to pick up much more than salt, pepper and oil in the average fried chicken batter. However, there's obviously more to it than that - namely that elusive blend of herbs and spices. You can easily Google 'KFC recipe' and find people who claim to have reverse-engineered the Colonel's secret recipe. And, in reality, it's not that difficult a feat if you really set your mind to it. The ingredients of these recipes are hotly disputed nevertheless, with some calling for Jamaican ginger and nutmeg, others for marjoram and mustard powder.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JPluwZ75zAFNGo0q3kbc4ARqpNQ-ZFwjYt-rvnUuvLtr-R5LgWwjGbBeQyrfUcDWtBPRp851Pq1k9wGqbPxZpL-vxEezS_RwYCTDd3OOQAxBV_Le_9uKLlEv45sDusWKBzZJnvKBQBUt/s1600/kfc-secret-recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JPluwZ75zAFNGo0q3kbc4ARqpNQ-ZFwjYt-rvnUuvLtr-R5LgWwjGbBeQyrfUcDWtBPRp851Pq1k9wGqbPxZpL-vxEezS_RwYCTDd3OOQAxBV_Le_9uKLlEv45sDusWKBzZJnvKBQBUt/s400/kfc-secret-recipe.jpg" height="293" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The 'secret' recipe</td></tr>
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These herbs and spices are always going to be background flavourings so as long as you don't add too much of a strongly flavoured element (nutmeg or sage for example) you'll stay out of trouble. Don't get bogged down in the exact proportions - a certain degree of spontaneity is fine.<br />
<br />
Here's my best attempt at fried chicken thus far:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigE8Xib8CGXL_k_Gwn9rMDeLnkQTM2PHE6QzSRIqiIdaaAGZUZ8HTji70C2jzGS8YxelTR51nGHJfsbDtHFoQPqUXHSm1Hao6txaC1qlwUgbJ409lW-XPAMdIpA5_ttVtRXltKmkKN8hjy/s1600/photo+(37).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigE8Xib8CGXL_k_Gwn9rMDeLnkQTM2PHE6QzSRIqiIdaaAGZUZ8HTji70C2jzGS8YxelTR51nGHJfsbDtHFoQPqUXHSm1Hao6txaC1qlwUgbJ409lW-XPAMdIpA5_ttVtRXltKmkKN8hjy/s400/photo+(37).JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Awesome Fricken</td></tr>
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<b>A mix of chicken legs or thighs (enough for 8 - or even more! - pieces)</b><br />
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<b>Brine</b>:<br />
<br />
2 garlic cloves, bashed<br />
2 bay leaves<br />
Water to cover<br />
Salt (1-1.5% of the combined weight of chicken and required water i.e. 500g chicken and 1kg of water would give 15-22g of salt) <br />
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Buttermilk<br />
<br />
<b>Seasoned flour</b>:<br />
<br />
300g plain flour<br />
100g cornflour<br />
<br />
30g sea salt<br />
10g MSG<br />
<br />
15g black peppercorns<br />
5g white peppercorns<br />
<br />
1 tsp paprika<br />
1 tsp onion powder<br />
1/2 tsp caraway<br />
1/4 tsp nutmeg<br />
Generous pinch each of sage, allspice, thyme, cayenne, ground ginger, marjoram, bay leaf (tear off a piece of leaf)<br />
<br />
- Combine brine ingredients and mix to dissolve the salt<br />
- Submerge chicken in brine and refrigerate for 12-24 hours. The longer you leave it, the more pronounced a flavour it will have<br />
<br />
- Remove chicken from brine and allow to drain a little<br />
- Preheat oil to 180 degrees celsius in deep-fat fryer or pan-thermometer combo<br />
- Combine plain flour and cornflour in a bowl (using a clean washing-up tub is a good idea if you're making a big batch)<br />
- Meanwhile, grind seasonings to a fine powder in a spice/coffee grinder, then whisk into flour mixture until evenly distributed<br />
- Dip the chicken pieces in the buttermilk then place in the seasoned flour<br />
- Shake the bowl/tub to coat the chicken (this way you avoid sticky flour hands - a lid also comes in handy here)<br />
- Remove chicken from the flour and shake off excess coating<br />
- Fry in oil until golden/orangey and cooked through (approx. 12 minutes, though it depends on how fresh the oil is and whether you're using a deep-fat fryer)<br />
- Drain on kitchen roll (and dab off excess oil)<br />
- Consume with unrestrained joy (see Mr Bean above)<br />
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Anonymoushttp://www.blogger.com/profile/15651163641872952082noreply@blogger.com2tag:blogger.com,1999:blog-4199407586603056616.post-5676136265851284702013-11-28T21:08:00.000+00:002013-11-28T21:08:05.108+00:00SoLIta<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpZ_o2XaIvVt4-87SV44DOifHDjEwKG9qQEZCkKN0PPYdoowliVbc_f3nEjXV0d9rbtOL8pCfJDJEfhRr13viVzppRimx07zvWDKFHdrjjLTeifQNeXRdxQWNDr2-74zUQMMjcIIJxiL7/s640/photo+2.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cap'n Manchester</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpZ_o2XaIvVt4-87SV44DOifHDjEwKG9qQEZCkKN0PPYdoowliVbc_f3nEjXV0d9rbtOL8pCfJDJEfhRr13viVzppRimx07zvWDKFHdrjjLTeifQNeXRdxQWNDr2-74zUQMMjcIIJxiL7/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I'm pretty sure we all know SoLIta by now. So I'll skip the preamble and get down to it.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">We were invited by Franco Sotgiu ostensibly to try out the <a href="http://www.solita.co.uk/workspace/menu/solita-menu-v7c.pdf" target="_blank">new chicken wings menu</a>, and as such were not asked to pay for any of the below.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Let's talk about the good things first.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Now, I'm a wing aficionado. It's a fact Anna can testify to, having watched me devour them by the hundreds - Chinese-style, Korean-style, Jamaican-style, deep-fried, BBQ-d, Buffalo-d, you name it. When Janelle Monae sings "<span style="background-color: white; color: #202020; line-height: 22.390625px;">But we eat waaangs [yeah I know what that sounds like] and throw them bones on the ground", she talking about me and her on a night out.</span> I'd say, without exaggeration, that somewhere in my hypothetical last meal there would be some variation on deep-fried chicken wings. You get the picture. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OCeAbuBNe5RWw1QUyVm0cxNpsZRbKob24-kR-_hwUHSbLHt5vkMlfNTQoA9txbWVkWF8Rymmfv3slVS2KVuXV0WO9WeozUSEQ_5oXX9YDt-F_Fzp_pj1WXzDpN526rG2aChyGO0F5H-Y/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OCeAbuBNe5RWw1QUyVm0cxNpsZRbKob24-kR-_hwUHSbLHt5vkMlfNTQoA9txbWVkWF8Rymmfv3slVS2KVuXV0WO9WeozUSEQ_5oXX9YDt-F_Fzp_pj1WXzDpN526rG2aChyGO0F5H-Y/s400/photo+3.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Ain't no thing but a PB & J chicken wing</span></td></tr>
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<span style="font-family: inherit;">SoLIta's wings are good. The range of 'toppings' is far beyond the usual scope of the spicy (read doused in Frank's Hot Sauce) and the sticky barbecue variant that most establishments limit themselves to. Sure, Solita do those too, but they've also got PBJ (Peanut Butter & Jelly), Kiev, BMW (Bacon & Maple), and the Naga-based 'Cry for Help' amongst others.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Anna went for the PBJ and I for the BMW. The skin of the wings had taken on a lovely, uniform golden-brown hue and a gelatinous quality that I love. The meat pulled away from the bone easily, which is more than can be said for a lot of the fried chicken joints I've visited. Despite most of the sauce pooling at the bottom of the bowl, the flavours were still evident and well executed. It's messy work but that's always been part of the charm for me. The peanut butter and jelly isn't as wacky a wing flavouring as it sounds, coming out tasting like a sweetened satay sauce. The BMW had me thinking of american pancakes. In a good way.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">My burger was thoroughly tasty too. I opted for a special, the Captain Manchester, on the basis of the photos I'd seen on Twitter. Two mighty patties, lancashire cheese, and a horseradish and ketchup sauce (so Russian dressing without the mayo). It was a beast. I'd expected to manage it all but could only stomach three-quarters. It comes with a free comic too, and you can't say that about many burgers in town. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Now for the not so good...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDSztXl8XoXneF-_E_df1mLqCJ0zxrLSnzNMF2bjMLsZikyR5pxC22XQTuj_vzSF10Yx98TfVHts1_8C04hhZjSqy7U3FyI7rwHc4jQuyAgoWURrxALmBhXGNlz5UOZBC6FtSKFPR0i15/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDSztXl8XoXneF-_E_df1mLqCJ0zxrLSnzNMF2bjMLsZikyR5pxC22XQTuj_vzSF10Yx98TfVHts1_8C04hhZjSqy7U3FyI7rwHc4jQuyAgoWURrxALmBhXGNlz5UOZBC6FtSKFPR0i15/s320/photo+5.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Unevenly cooked and bloody steak</span></td></tr>
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<span style="font-family: inherit;">We've had <a href="http://manchesterfoodies.blogspot.co.uk/2013/06/solita-northern-quarter.html" target="_blank">issues with steak here in the past</a>: a hanger that had been quite rudely treated, overcooked and unrested. This time Anna ordered the 10oz Prime Rib on the recommendation of a fellow blogger-diner in the hope of a better experience. The waitress informed us it was quite a thickly-cut steak and was probably better served medium. All fine there. Unfortunately, when it came and Anna cut in, it was evident the steak had seen too much of the grill for its slender frame. To call it medium-well would have been kind. With credit to the staff, when this was pointed out a new one was swiftly ordered. However, the kitchen, in their haste to get another one out, didn't rest the steak, leaving the plate swimming in meat juices. Good for dunking chips in, not so good as a salad dressing.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Now this pains me most not because the steak <i>should </i>be cooked correctly, not even because this might happen to plenty of other customers who might otherwise keep quiet. It pains me because it's wasteful. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Much like last time, the trip has left us in two minds.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The best conclusion to draw is that they do burgers very well. And wings. Despite the Inka grill - the steaks aren't this joint's USP from our experiences. As good as the grill is, the chefs using it need to get a grip with their steak cooking, if we're to consider dropping £16 pounds on one in the future.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The service was friendly, without any of the aloofness which is rife in this part of town (and that was evidenced in our observation of tables other than our own). Atmosphere-wise, I suppose it doesn't help that the place was full of groups as everyone gears up to Christmas. Our feeling is that it's a great place to take your mates, rather than have any intimate, post-work catch-up with a partner.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">From all our dealings with Franco, he has been nothing less than accepting of criticism, always keen to get to the root of any problem. And I've always liked SoLIta for not seeming as try-hard as Almost Famous. We'll be back, just not for a steak. </span><br />
<span style="font-family: inherit;"><br /></span>
<a href="http://www.urbanspoon.com/r/341/1691375/restaurant/SoLita-Manchester"><img alt="SoLita on Urbanspoon" src="http://www.urbanspoon.com/b/link/1691375/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com0Manchester, UK53.479197005359552 -2.247304916381835953.478016005359549 -2.2498264163818358 53.480378005359555 -2.2447834163818361tag:blogger.com,1999:blog-4199407586603056616.post-31468307752105553032013-11-12T19:00:00.000+00:002013-12-26T23:32:51.904+00:00Seasons Eatings Supperclub, Trove<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4EHeDMiQDxPGt-C6reL1ulTNnWApSJkdFP9I4sxsyPsI6yEGdqubVChhJ_94YZyU0VfQdt3iILvP_hKQS91cvQe_7r2lwT9z7-suNgsUtmGPABUNqP2pG6Jp1gMHYYr1juAYDQ7fTNSY/s1600/IMG_9412.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4EHeDMiQDxPGt-C6reL1ulTNnWApSJkdFP9I4sxsyPsI6yEGdqubVChhJ_94YZyU0VfQdt3iILvP_hKQS91cvQe_7r2lwT9z7-suNgsUtmGPABUNqP2pG6Jp1gMHYYr1juAYDQ7fTNSY/s400/IMG_9412.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Venison, oyster, beetroot, gin</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oh, supper clubs; how I love thee. You feed me well for little money and introduce me to food I'd never normally eat and places I never normally visit</span><span style="font-family: Arial, Helvetica, sans-serif;">. Sure, sometimes you may leave me in the middle of nowhere with no public transport home, having stayed for a few too many whiskeys after, or with a rip-roaring hangover after dancing in kitchens in West Didsbury with marrows 'til 3am, but you're always such fun. You're such fun that you made us start our own! And yes, ours have been fun, and we've even tried to get a bit fancy making our own croissants or canapes that take 3 hours from start to finish... </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPZRNRSA52fyYcrIqBG6yXLj-RJYuJhpi-EfsNJpyIkUjuiHbDz31SipEKnhcrf6iV_RKhXuaLcF09nV5j3FJ6HqiXjaxNkKh-f85_glg5VjTLnKXcnBXx9OVxjQY8KKfgF5oxgfmB-62/s1600/IMG_9409small.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPZRNRSA52fyYcrIqBG6yXLj-RJYuJhpi-EfsNJpyIkUjuiHbDz31SipEKnhcrf6iV_RKhXuaLcF09nV5j3FJ6HqiXjaxNkKh-f85_glg5VjTLnKXcnBXx9OVxjQY8KKfgF5oxgfmB-62/s320/IMG_9409small.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">...but then you go to one that casts a shadow so large over every other supper club, you wonder whether you (meaning us!) can really charge people for what you're dishing up when there's ones like this out there. You know: like the ones you've read about, like the ones they have in - *whispers* - </span><i style="font-family: Arial, Helvetica, sans-serif;">that London</i><span style="font-family: Arial, Helvetica, sans-serif;">, ones that would definitely be called 'pop-up restaurants' if they were south of Droitwich. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you haven't already guessed, I'm talking about Seasons Eating, brainchild of two fabulous female chefs, Suzy and Isobel, who have taken residency once a month in our new favourite place, Trove, a bakery housed on the A6 in Levenshulme. The dedicated duo, both chefs by professional, create restaurant-standard menus for very reasonable prices.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">November's saw us chow down on course after beautiful course - every dish plated up with </span><span style="font-family: Arial, Helvetica, sans-serif;">precision, with flavours to back up the presentation. The evening begun with a warming spiced apple soup with bay leaf foam and thyme jelly - evidence already that this was no ordinary supper club. The next dish, a sous vide poached egg, with black pudding 'crumb', pickled enoki mushrooms and shallots, finished off with watercress. Almost a take on a full English, though I'm not sure that was their intention - the dish was light and tart enough to awaken the palate for the next course.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The menu stated that there would be venison, oyster, beetroot and gin; in reality there was tempura oyster sitting atop perfectly pink venison, beetroot pearl barley, slices of beetroot, deep fried onion and gin jelly. I wasn't a huge fan of the gin jelly to begin with, but by the time it melted it slipped into the background and didn't overwhelm the other flavours. A teensy bit more salt on the meat would have been lovely (though anyone who has read this blog before will know we are salt FIENDS) but when eaten with the juicy, sea-borne oyster and the deep fried chopped onion, it was perfectly balanced. A dish worthy of any fine dining establishment.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally, the dish we were admittedly apprehensive about: szechuan, mandarin, brown butter. To be honest, the unusual pairing of ingredients was one of the main reasons we'd booked on to this supper club: I couldn't wait to see what they were going to do. Chefs always seem to say that desserts should be playful and leave diners with a smile on their face - well this certainly did. Szechuan pepper infused curd filled light, mini doughnuts with segments of mandarin as well as a gel, all finished off with <b>the most delicious ice cream I have ever tasted.</b> It was <i>so good, </i>I'd happily buy tubs of this ice cream every weekend if it were on sale. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Look: if you like food, and you like championing the 'little guys', book yourselves on to their next supper club before they bag themselves a restaurant and a star to boot. They're hosting one at Fig and Sparrow in Manchester city centre on the 14th December - £30 for four courses and a cocktail - its up there with the best food Manchester has to offer at the moment. <a href="https://twitter.com/seasoneatmcr" target="_blank">Follow them on Twitter to find out more</a>. I should point out that we paid for our tickets - this write-up sounds so positive that I'm worried someone will think we've been paid in gold to say what we have, but it's all blummin' true!</span>Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com6tag:blogger.com,1999:blog-4199407586603056616.post-3189910997856427622013-11-09T19:05:00.000+00:002013-11-12T19:36:34.632+00:00Hunan, Chinatown<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRILss7kvjTjx_NTjaiUxf4KaNPNeNVOTNThgKmTMRkIBWQUc2V3t77rs9EhtKyHCZUV-tBrSaKRQ2_C8LHVIE8THl7602bAQ-1OBlyBHiIJAISc9Jl8n9m-l3HWpPu2FLkZBSq6cXjw4/s1600/photo+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRILss7kvjTjx_NTjaiUxf4KaNPNeNVOTNThgKmTMRkIBWQUc2V3t77rs9EhtKyHCZUV-tBrSaKRQ2_C8LHVIE8THl7602bAQ-1OBlyBHiIJAISc9Jl8n9m-l3HWpPu2FLkZBSq6cXjw4/s320/photo+2.JPG" width="282" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Clay pot lamb belly - our favourite dish!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's been so long since I've written a blog post about <i>food</i> that I feel like I've forgotten how to, um, write about food. Unfortunately, the photographs I have to accompany this post certainly ain't the best, so I'm really going to have to pull my socks up if I'm to keep you engaged for the next 5 minutes. We've been a bit sloppy with the ol' blog writing recently - Jamie's been busy dividing his time between two very different writing jobs and I've been preoccupied with finding a new job, and then starting it (oh, and then starting another one too - apparently one just ain't enough no more). We've also managed to move house in the last month; cue silent weeping as we say goodbye to our Swedish show-home style kitchen and hello to a pokey little space so small that we're currently hanging our pans from a curtain pole (supper clubs will certainly be interesting here!).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In celebration of starting aforementioned new job, we thought we'd make the most of my last weekend before entering back into 'normal' working hours and try a new restaurant. I, slightly hungover, really craved Chinese. The only problem was choosing where to go: my knowledge of the cuisine in this city is pretty limited, save a few dodgy takeaways and the delicious seafood in XO sauce from Laughing Buddha in Didsbury village. Thank God then, for Twitter, or more accurately for <a href="https://twitter.com/_aka_hige" target="_blank">Aka Hige</a> (Paul) who suggested Hunan in Chinatown. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Braised taro in chilli and garlic</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hunanese food is apparently known for its plentiful use of chillies and garlic - SOLD. Despite the multitude of both in all of the dishes we had, each plate still managed to differentiate itself from the rest. The menu is extensive so it was difficult to choose, although Paul had recommended the braised taro. Not something I'd ever come across before, we were more than happy to give it a go. Taro is a root vegetable (not dissimilar to a potato) and when braised took on an almost dumpling-like consistency; it came flecked with chilli and spring onions, and turned out to be even better when reheated the next day. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Our favourite dish was easily the clay pot lamb belly - hot without being overtly spicy laced with the deep, warming spice of star anise, the tender meat fell from the bone (mostly! this was chopped very small, so sometimes it was a case of sucking the meat from the bone...). Lamb belly is a favourite of ours, which we've only recently discovered after making the equivalent of Moroccan ribs with the underused cut - but please don't tell everyone, lest its arrogance overtake its beauty, like the fate of its now-expensive cousin, pork belly.</span></div>
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<tr><td style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-7ddGugwwh-N6Zk2JJuZJ2TP_T0Zsx-3lVJXNwx1tCSWZ0bAdnXsVO4tXMlOm6yeztE9IhYMecU_9ekTP55CwhAfgUtcvNNaLZnuzi9QoJPkHwfQiQXG3VXSWaXFjHsMcftsDx3odjvi/s320/photo+1.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Duck gizzards ('glandular' stomach) with white chillies</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-7ddGugwwh-N6Zk2JJuZJ2TP_T0Zsx-3lVJXNwx1tCSWZ0bAdnXsVO4tXMlOm6yeztE9IhYMecU_9ekTP55CwhAfgUtcvNNaLZnuzi9QoJPkHwfQiQXG3VXSWaXFjHsMcftsDx3odjvi/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><span style="font-family: Arial, Helvetica, sans-serif;">We also - bravely - opted for duck gizzards with white chillies as well as 'fragrant and hot crab'; the latter, something the restaurant draws attention to on its website in the Hunan cuisine section and so we assumed it would be a dish done well. Unfortunately not. Though the crab came with the accompanying tools to extract the salty flesh it proved to be a time consuming task which was not entirely worth the wait. When I finally managed to get hold of enough to eat with the sauce, though generally <i>tasty</i>, I would have guessed the crab were cooked from frozen, and was certainly overdone. The leftfield choice of poultry stomach, though not something I would necessarily order again, was enjoyable and amongst the spicier of the dishes of the night - Jamie was fairly certain it contained salted chillies, which added an extra dimension of heat!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We ploughed our way through four dishes over the course of an hour (as well as a few beers) and landed up with a bill under £40. We're keen to head back to Hunan to try some more of the menu - I think the pork with smoked tofu, five spiced pigs intestines and one of their dry-pot dishes (a speciality of Hunan cuisine) are next on our to-do list. It's worth mentioning that the portions are large and cheap (average price is around £8) so it's an ideal place to visit with friends who enjoy sharing! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Well, if you managed to make it to the end of this post - thanks for bearing with me as I meander back into food blogging and I promise to try harder next time! No gold stars for me I think, but at least there's one for Hunan.</span></div>
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Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com3tag:blogger.com,1999:blog-4199407586603056616.post-48717719150797293492013-11-01T12:22:00.000+00:002013-11-20T18:40:13.341+00:00My Picks for The Skinny's Northwest Food and Drink Survey (with GIFs)<div>
As some of you may know, <a href="http://www.theskinny.co.uk/" target="_blank">The Skinny</a> Northwest is running their<a href="http://www.theskinny.co.uk/food/features/305164-the_skinny_northwest_food_drink_survey_2014_do_you_eat" target="_blank"> first ever food and drink survey</a> this year. </div>
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We're hoping that it will become something of an annual tradition, not quite as big as Christmas but bigger than National Bath Safety Month. What can I say, we're nothing if not dreamers. </div>
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As the mag's food and drink editor I thought it best to lead by example/drum up votes in as un-cringeworthy fashion as possible. So, here are a few of my picks. With GIFs. Because everything is better with GIFs.</div>
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You can find the survey form here: <a href="http://www.tinyurl.com/foodsurveyNW">www.tinyurl.com/foodsurveyNW</a> and it'd be great if you could vote too, rather than just stare blankly at the screen. I know Russel Brand says it's not cool to vote but in opposite land it totally is. So, yeah.</div>
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<b>Best Pub</b></div>
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<a href="http://the-gaslamp.tumblr.com/" target="_blank">The Gaslamp</a>, because the beer selection, the staff, and the setting make me do this inside:<br />
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<a href="http://www.blackjackbeersltd.co.uk/brewery" target="_blank">Blackjack</a>, because I like supporting the little guys:</div>
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<a href="https://www.facebook.com/caffeineandco?group_id=0" target="_blank">Caffeine & Co</a>. because their coffee is as smooth as this pervert:</div>
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<a href="https://twitter.com/Some_Place_" target="_blank">Some Place</a>, because when I first walked in I wanted to do this to the owners:</div>
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<a href="http://beermoth.co.uk/" target="_blank">Beer Moth</a>, because their beer selection makes me go insane:</div>
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<b>Best Place...When Hungover</b></div>
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Go Falafel, an unusual choice, I know, but they feed when I feel like this: </div>
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Panchjo's, because, well, they'll feed you tasty things when time is of the essence:</div>
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<a href="https://twitter.com/berry_and_rye" target="_blank">Berry & Rye</a>, because it's the bar equivalent of doing this:</div>
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Well, that was fun wasn't it? And it's always good to end with a bit of Cage.</div>
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I hope that's given you some inspiration. Now, go <a href="https://docs.google.com/forms/d/1xl1M0rxDl3y3pjgC76SGHtRKoFGL_L0ghb2BPPiPe78/viewform" target="_blank">vote</a>! Or we're sending this woman to get you:</div>
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Only kidding!</div>
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Jamie </div>
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Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com4tag:blogger.com,1999:blog-4199407586603056616.post-76283731574375627552013-10-17T15:22:00.001+01:002013-11-12T19:35:21.783+00:00Blog North AwardsAs some of you may know, our blog - this one, right here! - was shortlisted for the Best Food and Drink blog category at the Blog North awards, part of Manchester Literature Festival. Whilst we didn't come away with an acceptance speech to rival Gwyneth's, there was one whose did - and I mean that in a nice way (for all you Paltrow haters out there). Winner of Best Personal Blog, Wife After Death recounts in a heartbreaking yet simultaneously hilarious manner life after her husband's death. Being a 'food blogger' (I wish there was some synonym I could use for that; its connotations now grate on me like a sandpaper bed sheet), it's easy to become engrained in the world of um, food blogging and ignore some of the wonderful and heartfelt writing that is expedited via the means of our beloved Internet.<br />
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Reading the other shortlisted blogs, I hope you'll forgive me for saying - and what poor marketing this is - but that our blog felt somewhat mundane. Hey guys look! We ate a meal. We made a meal. We drank some booze. How can that compare to the art of Thom Writes About Love Songs - a blog that will have you howling like a banshee - or the eye-opening Life Without Papers, Len Grant's second winning blog (his previous 'Her First Year' similarly revealing without any sense of intrusion), or Life Beyond Anorexia, a young woman's attempt to communicate her experiences to her family (the one I was most disappointed to see not win an award).<br />
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I'm not much of an expert on things, and I suppose blogging helps us to learn. Writing this blog has taught me a lot about food and drink, introduced me to some people I think are really, well, great to be honest - and made both of us pursue careers in writing. I worked as a copywriter for a while, which Jamie is also now doing - and we both have been fortunate to land writing positions with other external sites. (I realised that writing blog posts all day every day made me hate writing and I couldn't cope with that, so maybe I won't be pursuing a full-time career as a writer for the foreseeable future!).<br />
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In short, I guess what I'm trying to say is blogging is fucking great. I might not be as proud of our blog as some deservedly are of theirs, but in time I hope it will improve, that we as writers improve and that we'll become more creative in writing about food and drink. Yes, we may not be helping others to empathise with the plight of immigrants, or provide people with comedy gold, but hey - if writing this blog means others know where's good to get a shawarma, or where does the best cocktail in the North West, then at least we've done some sort of service, right? Hedonistic? Maybe. But hobbies are allowed to be, aren't they?<br />
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Congratulations to all those who own awards at the Blog North awards, every one is inspiring and I recommend everyone take a gander. For full details of the winners, take a look at the <a href="http://www.blognorthawards.com/" target="_blank">Blog North site</a>.Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com8tag:blogger.com,1999:blog-4199407586603056616.post-32825933689413107972013-10-09T21:06:00.002+01:002013-10-09T21:07:28.165+01:00Mughli, Rusholme: it's time to say goodbye.<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLN8Z4Zf63d0vTZxqLGzuylHs84kQvXvYZmA-bMDeW28qDavnlwF1kEDR75jiklAxIyF8sswHsRMYmxp5pOWCcoTDy4feDCHe6I9vIJm45UI3HZ8y4klRA5kMvibKB73dmNj18TloF3VV/s1600/IMG_9296.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLN8Z4Zf63d0vTZxqLGzuylHs84kQvXvYZmA-bMDeW28qDavnlwF1kEDR75jiklAxIyF8sswHsRMYmxp5pOWCcoTDy4feDCHe6I9vIJm45UI3HZ8y4klRA5kMvibKB73dmNj18TloF3VV/s400/IMG_9296.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Possibly lamb nihari with a definite side of okra.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">We have lived in Rusholme now for almost one year; in this time we have discovered more cuisines than we could ever have hoped for in that narrowly named 'Curry Mile': falafel, shawarma, lamb chops, naan breads bigger than our heads, fried chicken, chips fried in chicken fat, bountiful salads, and lots and lots of rice. Having grown up in Manchester, I was already au fait with many of the Mile's 'Indian' restaurants before moving to the area, including the old Mughli. I've watched the curry scene change: from the faithful British Indian cuisine of my childhood (at places like Jalal's in Burnage and Khandoker's in Parrswood) to a more modern yet nostalgic vision complete with street food influences, fusion, and a focus on regional dishes (think East z East, Zouk and Mughli).</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayNiOUg-lk_jZ2MWaSqwVdECgnMFWogEwL_LOUvnQg-mwEspi8aaikJEu8I5eDJOAiAYpjc2DgTSperkRgZVWxSbXJlWYHiuaXnX9iiQGQmOKh_l5PBWh7Us4g_ouAzBNZ3yy0y_r2M1_/s1600/photo+2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayNiOUg-lk_jZ2MWaSqwVdECgnMFWogEwL_LOUvnQg-mwEspi8aaikJEu8I5eDJOAiAYpjc2DgTSperkRgZVWxSbXJlWYHiuaXnX9iiQGQmOKh_l5PBWh7Us4g_ouAzBNZ3yy0y_r2M1_/s320/photo+2.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Samosa chaat: uttar pradesh topped with chickpea, potato,<br />sweet tamarind, yoghurt & crispy sev.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Of those latter restaurants, Mughli is most firmly planted in the present day. Whether it's the iPad-wielding staff or the chilli okra fries, the surprisingly decent cocktail menu or the engaging Twitter presence, this neighbourhood Indian has not rested on its laurels. We've heard how, following a particularly scathing review, the family called a meeting to discuss how to step up their game. Whatever the conclusions were from those talks, they have obviously paid dividends. There's been a favourable review in the Telegraph, near unanimous praise from bloggers, and even an endorsement from Matt Tebbut. The place, it seems, has never seen busier and while people flock to nearby Lahore to be seen (we assume - from our visit, it can't be for the food), it's the food that draws the punters to Mughi.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you thought after all this I might be setting Mughli up for a fall, I'm not. It's merely time for <b>us</b> to say goodbye - although, we rather hope it's more of 'a bientot' - as we move to the more suburban area of Levenshulme. There'll be no more Friday night hungover trips - although it seems Anna is thankful of this, as she began to worry the owner thought her an alcoholic, or last minute Sunday night "let's make the last little bit of this weekend last" visits.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Ignore the bright colours - Far Far: better than popadoms!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">While there may be curry houses in Manchester producing more 'traditional' dishes, that's not entirely the point. Among the trendy Tava rolls and Far Far, the usual suspects are lurking, the CTMs and the Kormas, but what matters is that the food is consistently good and delivers on flavour. And it has done every time we've been since they got back on track (I'm holding back a Railway Curry pun). Mughli has in my estimation overtaken the once exemplary Great Kathmandu which has been steadily declining of late and outclasses its city-centre competitors (although, you must still go - just to meet the Scouse waiter, he's a legend in his own right).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mughli has recently updated its menu. And we've tried a tiny, weeny bit of it. Truth be told, I'm not a big fan of telling people what I've eaten and what I thought of it. Sometimes I deem it necessary, especially when justification is needed to back up a critical review, but most of the time I'd like to say go try it yourself. So do. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">However... if you'll excuse my hypocritical self for a moment, I do have a couple of recommendations: the Machil Masala is rich, deeply satisfying fish dish, while lamb-on-the-bone dishes like the Nihari and the Lahori Karahi are must-haves. I can testify to the quality of the Kati rolls and the Samosa Chaat too. If you've had better (in Manchester!, fuck it - the UK) then please let us know. A side dish of okra is also a must, and fellow bloggers <a href="http://www.wheretofeed.com/" target="_blank">Where To Feed</a> and <a href="http://www.theliterarygiftcompany.com/she-is-too-fond-of-books-tote-bag-1315-p.asp" target="_blank">Bacon on the Beech</a> also proclaimed the gunpowder chips and aubergine mash near-items of beauty.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Machli masala - or whatever it was called before the menu change!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">So if you're thinking this place sounds too good to be true, what are the criticisms? Well, they are few and far between and mostly down to their own damn good business. If you're trying to bag a walk in - if it's Friday or Saturday night - then buy a bottle of wine at the bar, and maybe by the time you've drunk it </span><b style="font-family: Arial, Helvetica, sans-serif;">all</b><span style="font-family: Arial, Helvetica, sans-serif;">, there'll be a free table: this place fills up fast. </span><b style="font-family: Arial, Helvetica, sans-serif;">Booking is more than advised.</b><span style="font-family: Arial, Helvetica, sans-serif;"> And their naan isn't my favourite in Manchester - but how could it be after I've met breads bigger than my head?!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We couldn't leave without one last meal in the restaurant that is no more than 500 yards from our front door - so Anna has arranged her leaving do from her current job there on Sunday night. Why? Because if you find a restaurant that makes you sad to move, you share it with others. Go. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.urbanspoon.com/r/341/1402272/restaurant/Mughli-Manchester"><img alt="Mughli on Urbanspoon" src="http://www.urbanspoon.com/b/link/1402272/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></span>Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com0tag:blogger.com,1999:blog-4199407586603056616.post-76855635384753064282013-09-21T17:36:00.001+01:002013-10-06T19:01:52.262+01:00Manchester House<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMx9Lql-nY9t46mjKYlotFrgGQ4BcRwXhrIjOgv59LiOZ9i7SEbSoJJADLlam7DwRjP-ViV09I56UkZlC3242xg9Hjek3k-xNUpp_Nc_A49tbo4clCvnALIzisXESXmK1imLlrManpa1h/s1600/IMG_9374.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMx9Lql-nY9t46mjKYlotFrgGQ4BcRwXhrIjOgv59LiOZ9i7SEbSoJJADLlam7DwRjP-ViV09I56UkZlC3242xg9Hjek3k-xNUpp_Nc_A49tbo4clCvnALIzisXESXmK1imLlrManpa1h/s400/IMG_9374.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>That</i> dish</td></tr>
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dining restaurants in Manchester are a bit like buses. You wait ages and they all come at once. </div>
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Hot on The French's heels is Manchester House, the collaboration between Chef Aiden Byrne
and Living Ventures. In the words of LV's CEO, Tim Bacon, it's a restaurant that the city can “potentially be very
proud of”. A modest admission for a man who has made no secret of his intention to <a href="http://newsreel.livingventures.com/r/manchester-house/#.Uj2k19Ksh8E" target="_blank">give Manchester its first Michelin Star</a>.</div>
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Bacon is someone who acknowledges that there has been a “lack of
traction with fine-dining in the city”, so the £3 million he's invested in this venture will seem to many as pure extravagance; and a cynic might say that he is trying to buy greatness. It’s a lot of pressure, also, for Aiden
Byrne. "Dancing to the Michelin drum" as Marco-Pierre White puts it, has been many <a href="http://manchesterfoodies.blogspot.co.uk/2012/10/michelin-stars-madness-of-perfection.html" target="_blank">a chef's undoing</a>.</div>
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To have hope of winning over the Michelin inspectors, the food will have to be better than anything on offer in Manchester. So what of it? Well, to analyse the dishes in too much detail would be superfluous. This, after all, was no ordinary service. It was well orchestrated 'press lunch' (i.e. complimentary); everyone on their best behaviour for the BBC's cameras. We all ate the same seven-course tasting menu. There were no slip-ups in service, save for a bit of pea in the pea juice ("It's supposed to be clear", the waiter explains, rushing to fetch a fresh one).</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyQfGmNH-0KZ7w_klNtFFJHjpc-eU1STgsK-wcyaclP771wqfvaQ6m2k6W81Wium3kKkck4OnITQ7oDZBHpwJ8T6RknV_EVjkGCiIaH48VpUQ3ZgjoDAcNrRg4UFW91xsCMnxkB9aFfKN/s1600/IMG_9371.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyQfGmNH-0KZ7w_klNtFFJHjpc-eU1STgsK-wcyaclP771wqfvaQ6m2k6W81Wium3kKkck4OnITQ7oDZBHpwJ8T6RknV_EVjkGCiIaH48VpUQ3ZgjoDAcNrRg4UFW91xsCMnxkB9aFfKN/s320/IMG_9371.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The offending pea juice</td></tr>
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Better to judge the food at a later date, during normal service. Though, for those on a writer's wage, it's going to be a long time before the next tasting! First impressions were unanimously positive with the food impressing in many areas; and letting down in other respects. It's perhaps telling that the 'WOW' dishes like those from Byrne's Great British Menu repertoire (the paleolithic beef dish and the 'prawn cocktail') were outshone by the breads: the first, a bun filled with oxtail and served with oyster mayonnaise; the second, a bacon brioche served with pea butter and pea juice. </div>
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<tr><td class="tr-caption" style="text-align: center;">The decimated prawn cocktail</td></tr>
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The trickery of the prawn cocktail's melting passion fruit sphere seemed a time-consuming effort for a dish that didn't have its desired impact. Too much of the fancy maltodextrin powder, and not enough flavour. The beef dish was lovely but, at £58 for two people to share, it wasn't that lovely. The sea water and soil distillation that smoked out of its bed of false grass failed to hit its multisensory target.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sea water and soil distillation </td></tr>
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The pigeon dish with black cherries and pistachio was, however, a standout: the one plate that could please the gods of Michelin. So good was it that Manchester Confidential's Gordo prematurely named it 'Dish of the Year' in a fit of shameless self-publicity. But one plate of that calibre won't be enough to achieve Tim Bacon's dream. Nevertheless, there's no doubt that Manchester House is a restaurant that can get better with age; Byrne won't allow it to be otherwise. </div>
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Perhaps, more interesting than any food was to hear what the two collaborators had to say about their vision for the restaurant. <br />
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During the post-dinner Q & A, Byrne came across as simultaneously humble and
ambitious, eager to get the point across that he wanted to challenge himself.
Reinvention was born out of boredom: “I wanted to throw away my recipe book.”
Strange then that a couple of the dishes we tried were well-known dishes from
his time on The Great British Menu. One guess as to whose decision that was.</div>
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<tr><td class="tr-caption" style="text-align: center;">The award-winning pigeon dish</td></tr>
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Byrne was preoccupied but took the time to stop at tables
and have a chat. It’s evidently been a tiring year and already a tiring day – Byrne and
his team have been here since seven in the morning and last night’s shift
finished at 2am. Maybe that accounts for the negative language (the word frustration is scrawled on my notepad/menu in huge caps); maybe its the whispered troubles he's had with Tim Bacon. Perhaps it's competition with The French that worries him. He made a point of distancing himself from Simon Rogan: "Simon's product and mine are a million miles from each other." Here's hoping that these worries won't consume Byrne and he can put his full attention into making the food truly exceptional. Easier said than done, with £3 million riding on it. </div>
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Sitting next to Byrne, Tim Bacon took a different tack and endeared himself to the common folk: first by talking about how Byrne phoned him whilst on holiday in the Maldives, and later by reminding us that the “combined turnover of [his restaurants] would blow your mind.” Well, customers aren't going to be thinking about turnover when they're eating at Manchester House and the only thing they want to blow their mind is the food.</div>
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Tim Bacon's got the money and believes Manchester can give London a run for its money; and Aiden Byrne was the youngest chef ever to win a Michelin star. So, perhaps they're a match made in heaven. I'm not so sure.<br />
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<a href="http://www.urbanspoon.com/r/341/1746686/restaurant/Manchester-House-Manchester"><img alt="Manchester House on Urbanspoon" src="http://www.urbanspoon.com/b/link/1746686/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
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Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com5tag:blogger.com,1999:blog-4199407586603056616.post-84523782932395954372013-09-10T15:28:00.000+01:002013-10-06T18:58:40.379+01:00V Zátiší Restaurant, Prague<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444; line-height: 16px;">I consider myself to be a fairly liberal sort of person: I read the Guardian, eat hummus and don't set vulnerable people on fire. I vehemently disagree with prejudice but of course, would fight to the death someone's right to be an ignorant racist. I've realised lately, however, that I have a prejudice of my own. I say </span><i style="color: #444444; line-height: 16px;">have - </i><span style="color: #444444; line-height: 16px;">fortunately several restaurants Jamie and I visited in Prague earlier this year have managed to correct that - I can now proudly say HAD; I </span><i style="color: #444444; line-height: 16px;">had</i><span style="color: #444444; line-height: 16px;"> a prejudice of my own.</span></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;">"So what's the prejudice?" I hear you cry, pleading with me to tell you (read: bumping up our bounce rate to 99%). Well, until recently, I was under the impression that Asian food was never very good on the continent. If you read our post on <a href="http://manchesterfoodies.blogspot.co.uk/2013/07/sansho-prague.html" target="_blank">Sansho</a>, you'll know how wrong I was. Perhaps it was that lemon chicken I ate in Amsterdam, forever associated with an entirely horrific rite-of-passage 'Dam experience, maybe it was the millions of photographs of horrific-looking plates of south Asian food I'd seen advertised in tourist areas, or the fact that Asian restaurants in Europe seem to assume that no-one can handle any level of spice outside of the Balti triangle. Whatever it was, I made a judgment. A bad judgment. And I'm pleased to say, I'm pleased to admit to y'all here today: AH WAS WRONG, my brothers and sisters, I was wrong.</span></span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;">So where was it that proved me wrong? Well, I should really stop pretending to be readers asking me questions, particularly ones with answers that are based in the title of the post. As you may have guessed it was a rather posh ol' place down a quaint back street in Prague: V Zátiší (meaning cosy and peaceful - it was both of those things save a lone American tourist asking, "what the hell is turboh?"). Part of a group of fine-dining restaurants, this place clearly knows what it's doing: an opulent building, plush interior, perfect service and damn tasty food is always going to be an equation for a successful business operation.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444;"><span style="line-height: 16px;">I was initially drawn to the restaurant as I spotted they offered tasting menus - but not just that, they offered </span></span><span style="color: #444444;"><span style="line-height: 16px;">MIX AND MATCH tasting menus. Those with an affinity for spending vast sums of money on small plates of food and wine kept out of arm's reach (myself included) will be aware that this is practically unheard of. Next to a tasting menu description, you'll usually see the words "to be ordered by the entire table". One person alone may not enjoy a tasting menu, nor an experience different to that of their companion. The rules associated with tasting menus is, perhaps, a discussion for another day.</span></span></span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;">Anyway, I was excited: this meant that Jamie and I could each have a different menu and try more food. Hurrah! Oh, and then it got interesting. There are three choices of tasting menus: one, which I suppose consists of the classics of the restaurant; one made up of modern-Czech dishes; and one from "our visiting Indian chef's menu". Jamie went for the first, and I the latter.</span></span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;">In retrospect, maybe Jamie should have opted for the Czech menu as the 'menu degustation' he opted for whilst *ahem* positively delightful, was nothing really <i>special</i>, just very well cooked food. There was the unctuous foie gras, served with an orange puree and brioche, the pretty-as-a-picture asparagus salad (and heaven knows what else was on there now, this was back in July, but it tasted as fresh as it looks), and the perfectly-pink steak seasoned as if Jamie had poured the salt shaker on it himself. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Curry & Mash. I'll never understand.</span></td></tr>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;">And, whilst the Indian menu was by no means flawless, there were some delicious dishes: the tomato and lentil soup with green pea and "tiki croquettes" - the latter like little fish-roe explosions of flavour - the mustard tandoori tiger prawns, which I will try and recreate until my dying day, and the tandoori chicken makhani, as good as any you'll find in <a href="http://www.mughli.com/manchester" target="_blank">Mughli</a>. The lamb-lime curry was also delicious but far too rich for the fourth course in the meal, and I'm really not sure what they were thinking when pairing it with saffron and mushroom mash. The potatoes, entirely delicious on their own, would have been lovely with a stew but with an Indian lamb curry? No no no no. The blueberry kulfi with gulab jamun balls has even seen me attempt Indian sweets at home since.</span></span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;">By the end of five courses, we were full to say the least. At first it felt like an expensive bill - and I think it was for Prague - but paying around £45 each for the quality of cooking and service back in the UK would have been more than reasonable. I'm not saying you should rush and book a table if you're planning a trip to the Czech Republic, but if you fancy a taste of the curry mile whilst you're there, and have a fussy bunch of eaters who are hard to please, then V Zátiší is the place for you. It was worth it for me, if only to cure me of my prejudice.</span></span><br />
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<span style="color: #444444; line-height: 16px;"><span style="font-family: Arial, Helvetica, sans-serif;">V Zátiší</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 16px;">Liliová 216/1, 1</span><span style="background-color: white; color: #222222; line-height: 16px;">10 00 Prague 1</span></span><br />
<span style="background-color: white; color: #222222; line-height: 16px;"><a href="http://www.vzatisi.cz/reservation.htm" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Reserve online here.</span></a></span><br />
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Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com0tag:blogger.com,1999:blog-4199407586603056616.post-83120520321292128332013-08-31T13:36:00.003+01:002013-10-06T18:40:08.900+01:00On the Virtues of Fried Chicken<div class="MsoNormal" style="text-align: center;">
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<span style="text-align: left;">To get things underway we have an excerpt from </span><i style="text-align: left;">Fried Chicken</i><span style="text-align: left;"> by the American rapper Nas:</span></div>
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<i>Don’t know what part of you I love
best<o:p></o:p></i></div>
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<i>Your legs or your breast<o:p></o:p></i></div>
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<i>Mrs. Fried Chicken, you gonna be
a nigga death<o:p></o:p></i></div>
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<i>Created by southern black women
to serve massa’ guest<o:p></o:p></i></div>
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Well put, Nasir. In less than 140 characters he
ruminates on which part of the beloved bird is the tastiest, the implications
of fried chicken consumption for the health of Black Americans, and makes a
barely disguised reference to slavery. Take that, Twitter generation! </div>
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The song is part pop at America’s dietary habits and part
farcical metaphor for a lustful relationship with a woman (“You in your hot tub
I’m looking at you salivatin’/Dry you off I got your paper towel waitin’”). I
implore you to give it a listen, if only to hear Busta Rhyme’s hilarious closing
lines on the dangers of ham hocks: “Who cares if the swine is mixed with rat,
cat and dog combined/Yes, I’m a eat the shit to death.” </div>
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As is plain to see, fricken is important enough to write a
song about. And Nas’ ode is probably the best example of a food-inspired song (if
you discount Funkadelic’s <i>Fish, Chips and
Sweat</i>). But what’s so great about fried chicken? I’m a self-confessed
addict, but I often find, as with many things in life, the expected high turns
out to be guilt-ridden disappointment, like a greasy one-night-stand.
Guilt-ridden because my moral sensibilities tell me it’s not okay to keep stuffing
myself with poultry that’s lived a life only marginally better than a prisoner
at Guantanamo Bay. Disappointment because my ‘freshly’ fried chicken has inevitably
been sitting on a warming rack for hours and thus taken on the consistency of the
fused tentacles of a very dry mop. </div>
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So, what advice can a Manchester fricken junkie give? Well, I’m
inclined to agree with Will Self when he says, in a clever inversion of the old
rat story, “you’re never more than a few feet away from some disjointed portion
of poultry carcass.” That is to say, there are plenty of options in this here
city. What follows are some tips/recommendations that may or may not (especially
if you don’t eat chicken) come in handy:</div>
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<ul>
<li><span style="text-indent: -18pt;"> Avoid anywhere near Piccadilly or Portland St.
And the Dixy Chicken at Shudehill. The one on Deansgate is acceptable. Beware of
a greater than usual vibe of “I don’t give a fuck” on employees’ faces. That
is, if you are in any fit state to be so aware.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">In theory, I’d question the kitchen practices of
all chicken shops but I can’t bear to look at their Food Hygiene Ratings and
suggest blocking it from your mind, preferably with alcohol.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">The best chicken wings are in my opinion to be found
at Chunky Chicken and Chicken Cottage in Rusholme and Finger Lickin’ Chicken in
Withington. They’re a (un)healthy size with the right amount of spice and a
slightly less crisp coating (which I prefer for wings). If you like ‘em spicy,
Finger’s the default. If you like shards of batter, then stick to KFC.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">I now only rarely order my old fave, the 2-piece
combo, as I find that wherever I go the quality of chicken borders on the foul
(bum-dum-tsh!). Unless we’re talking Southern Eleven’s chicken dinner, although
I think they take the colour of the batter a little too far. More brown than
golden. Stick to wings and burgers where poor quality is less evident.</span></li>
<li><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">When you enter a joint, ascertain the quantities
of chicken pieces, wings, and burgers on the warming racks. If they’re low on a
certain thing you might be able to get some freshly made if you order enough.
Failing that, just ask for it to be made fresh as we’ve established the price
of eating stale fricken.</span></li>
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A word on KFC . If you like your service efficient and your
options plentiful then it’s definitely worth seeking one out. As much as I try
to avoid the global fast-food chains, I can’t fault their turnover of customers,
their marketed-to-death specials, and the internal temperature of the food
served. Sometimes when I enter any one of the number of ‘fake KFCs’ I often
wonder (a) whether the my bowels are going to hate me for this in the morning (sorry!)
and (b) why the most incompetent member of staff is serving and the other four are
collectively managing to make one mini-fillet burger and a portion of chips. I
think there should be a joke along the lines of: “How many Dixy Chicken
employees does it take to make a bargain bucket? Five, plus the manager, and
the delivery guy, and some guy they roped in off the street. And it still took
two hours.” Yeah, I’ll grant you, it’s not very funny. And another thing: why do KFC still refuse to salt
their chips? Surely one salt shaker is cheaper than hundreds of individual sachets.
Is it a way of limiting customers’ salt intake? If so, I don’t think it’s
working.</div>
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Right, I’ll stop myself before I get too much into rant
territory. Thanks for taking a foray into the crazy, mixed-up world of a fried
chicken addict. It’s great to finally open up about my vice. But writing about it, far from helping in some cathartic way, has just made me want to get hold of a bargain bucket. Dammit!</div>
Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com2tag:blogger.com,1999:blog-4199407586603056616.post-44319184924595610042013-08-22T13:45:00.001+01:002013-08-22T13:45:47.121+01:00Juke Joint Bars at Black Jack Brewtap<div class="separator" style="clear: both; text-align: center;">
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Do you like beer? Do you like your mind to be blown by the sheer choice of beer on offer? And for your mind to continue to be blown when you see the quality of beer and the mad handmade set up Juke Joint bars have got going on? If you answered yes to these three questions, then read on (make sure you put a helmet on, in case your mind actually blows - the helmet will ensure it is held in place).<br />
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<tr><td class="tr-caption" style="text-align: center;">Seating area accompanied by excellent DJs</td></tr>
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You've heard of pop-up restaurants, right? (I'm sure <a href="http://goodgobble.blogspot.co.uk/2013/08/dear-dr-oetker.html" target="_blank">Dr Oetker's explained them to you</a>). Now, here's the um, next phenomena: pop-up bars. Not quite the same premise as the pop-up restaurant, but the clever boys over at Juke Joint Bar have created transportable craft beer on tap. Generally appearing at events such as Levenshulme Food & Drink market, Trove Foods and um, Brighton (that's the kind of city that's an event in itself, right?), the rentable bar is making a move to central Manchester for a few special weekends. The Juke Joint Bar, run by Jon and Joe - once of the Gas Lamp/Wahlbar and the Beagle - revolves around transportable <a href="https://joe-bird.squarespace.com/jockey-boxes" target="_blank">Jockey Boxes</a> (devised by the fellas themselves), and are always filled with an awesome selection of beer when curated by these guys. They recently took over Black Jack brewery (where their office is based) for a weekend of Brew Tap fun, accompanied by food from <a href="http://themoocher.co.uk/" target="_blank">the Moocher</a>. We didn't actually try any of the food but their salt beef was apparently good enough even for vegan Jon - that's got to be saying something, surely?!<br />
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Now, for the beer. There was quite a selection, and that's not an understatement. No really, look >>><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQt37n5PEv_gGUoZVIukhHAtOoj8SVc8uPgKS4We8njVjfWlZ8KP1fX97BZkpYkhDfCaPDq5GhtZu7BivZ_YwLmblj3Yv1irGwOw9l0dusfoPZe2IbRUDL5uJTUGER-8wD6tsIsYWMgxV7/s1600/beerlist.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQt37n5PEv_gGUoZVIukhHAtOoj8SVc8uPgKS4We8njVjfWlZ8KP1fX97BZkpYkhDfCaPDq5GhtZu7BivZ_YwLmblj3Yv1irGwOw9l0dusfoPZe2IbRUDL5uJTUGER-8wD6tsIsYWMgxV7/s640/beerlist.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apologies for the blur - I may have had my second shot of 'tea vodka' by then.</td></tr>
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In the interests of fairness, we tried as many beers as our livers could handle. If you enjoyed feeling sophisticated at IMBC, drinking beer in thirds, you can do this here too, meaning you get to sample a much greater variety than you would in your local boozer. As a less experienced beer drinker than Jamie, it was also a good opportunity for me to delve further into the craft beer world. I'm not particularly knowledgeable about brewing, but I am a keen craft beer drinker. I generally go for porters or stouts if I can handle something heavy, or a<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5sg7FtoGMb6GGKRndytF5b_g2NAUMFMNJJpwV-sIArvEH6b1Eg8j70TuVGvEVDg-KPD77UBUHe_OJkTINZgWK79aB1KHUwt4tyofPgYIWPN53gmCI4Jm-UTOyWfSyuxV90bOKFl25xR0/s1600/spirits%2526mixers.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5sg7FtoGMb6GGKRndytF5b_g2NAUMFMNJJpwV-sIArvEH6b1Eg8j70TuVGvEVDg-KPD77UBUHe_OJkTINZgWK79aB1KHUwt4tyofPgYIWPN53gmCI4Jm-UTOyWfSyuxV90bOKFl25xR0/s320/spirits%2526mixers.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">GIN! VODKA! WHISKEY! APPLE JUICE!</td></tr>
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decent malty pale ale when I'm drinking er, heavily. Amongst others, ones that stand out from the night include the Black Jack Alumni, Redchurch's Hackney Gold, Weird Beard's Black Perle and the Shoreditch Triangle. It's not all about the beer here though: there's also a carefully-chosen selection of spirits and um, apple juice. I really wanted to try some of the latter but given the already exemplary selection of beers on offer, it was difficult to turn one of them down in exchange for something non-alcoholic.<br />
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Unfortunately Jamie and I can't make Juke Joint's <a href="http://jukejointbar.co.uk/events/" target="_blank">next event at Black Jack</a>, but I whole-heartedly recommend it to those who are still searching for bank holiday weekend plans. Open Friday from 5pm, more or less all the way through to Sunday (I say more or less, those boys do need to sleep!), is there anything better than to sit on a seat (made by Jon and Joe themselves), drinking an excellent selection of craft beers listening to tunes that make you want to move your feet? I THINK NOT. Do it. (OH and if you like craft beer, watch out for an upcoming article in the <a href="http://www.theskinny.co.uk/food" target="_blank">Skinny Northwest</a> by Jamie. It's interesting. Really. He didn't pay me to say that. And vote in their <a href="https://docs.google.com/forms/d/1xl1M0rxDl3y3pjgC76SGHtRKoFGL_L0ghb2BPPiPe78/viewform" target="_blank">food and drink survey</a> please. He did pay me to say that. Not really.)<br />
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Friday 22nd - Sunday 24th August<br />
Black Jack Brewery (in the yard!)<br />
36 Gould Street, Manchester<br />
M4 4RNAnonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com0Manchester M4 4RN, UK53.4893301 -2.232135400000061153.4869681 -2.2371779000000611 53.491692099999995 -2.227092900000061tag:blogger.com,1999:blog-4199407586603056616.post-1091898033218162112013-08-20T17:27:00.001+01:002013-08-20T17:27:09.408+01:00Chobani dinner, at Room Restaurant<div style="text-align: left;">
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It's easy to be a bad PR person: send e-mails addressed to the wrong name; write press releases littered with spelling errors; jokingly nudge and wink whilst saying "give us a good review" (this actually happened. I'll name no names, but I will say they were not written about after that). There are so many ways to do PR badly, so when - as a blogger - you come into contact with a lovely PR person who takes a genuine (or appears to, anyway!) interest in you, it's a refreshing change.<br />
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We were lucky to be invited to a dinner by those who fell into the latter category last week. Perhaps it's something to do with working client-side (as opposed to in a PR farm aka 'agency'), or the fact that both were food bloggers themselves: the representatives of <a href="http://chobani.co.uk/" target="_blank">Chobani</a> - Amy and Christine - were glowing examples of how to do PR well. </div>
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So, you might read on and think "oh but they were schmoozed, that's why they're writing about this brand", so I'll be honest: I bought in to the brand. Buying into brands - despite working in marketing - practically defies my entire value system. But I did it: I bought it. Read <a href="http://postcards.blogs.fortune.cnn.com/2013/06/10/chobani-yogurt-google-facebook/" target="_blank">this story</a> and tell me you haven't bought into it a little bit too. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfg80gGx0i4iIh3iRN0q77yNrjPdTXYHRiuFn_NFC-vhm3GlM9rH16_HKEHU8921k78PDSu9M2ojEcUezz8nlZZA_4Qv7f1ZKl5cBE89wp9KH3HeMoUauc7Jo6ijrNo-Hml5pcAy5PiIgC/s1600/marquise.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfg80gGx0i4iIh3iRN0q77yNrjPdTXYHRiuFn_NFC-vhm3GlM9rH16_HKEHU8921k78PDSu9M2ojEcUezz8nlZZA_4Qv7f1ZKl5cBE89wp9KH3HeMoUauc7Jo6ijrNo-Hml5pcAy5PiIgC/s320/marquise.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Marquise, Hazelnut, Yoghurt Puree</td></tr>
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I was also impressed by the way Chobani chose to market their yoghurt to us (if you didn't click through to the above link, that's what Chobani is by the way, a yoghurt company): instead of sending us a few free samples, which might have warranted a tweet at the most, they worked with <a href="http://www.roomrestaurants.com/" target="_blank">Room restaurant</a> to create a dinner using their range of yoghurts. </div>
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To begin, we were treated to yoghurt cocktails. Slight problem for me as - unless it's a White Russian - I'm not a 'creamy' cocktail kind of gal. The option I chose used their apple yoghurt, almond milk and honey vodka, and slipped down pretty easily. I even had another. I couldn't see a whole night spent on these, but it was much better than expected.</div>
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Now, I've said it before and I'll say it again: Room's prawn cocktail starter is pretty much my favourite starter in the history of Manchester. They tweak it ever so slightly with each menu change, but the use of tomato jelly, tempura prawns, spiced crab and an apple crisp always makes its appearance in there somewhere. It's SO GOOD. I would sincerely recommend visiting Room just for this dish.... and to give it a 'Chobani' theme, they created guacamole with the brand's yoghurt. There was literally just a dot of this so I can't really comment further on how the yoghurt worked here. There's no picture so go see it for yourself!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHmSl9D-hcxR6T8aMnQ0MjnwJAsSkkMQH7o_SA20m4OGkmTsoHcte5pcG4y66TmZzjm9RSbFcY_iUAtpQGGc6gLN6OSVg7sggapjY-sxPiDYaERnXoZ3LxUyDba0-NcSMVa-nMKKKrXHW/s1600/steak.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHmSl9D-hcxR6T8aMnQ0MjnwJAsSkkMQH7o_SA20m4OGkmTsoHcte5pcG4y66TmZzjm9RSbFcY_iUAtpQGGc6gLN6OSVg7sggapjY-sxPiDYaERnXoZ3LxUyDba0-NcSMVa-nMKKKrXHW/s400/steak.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Please could I have some more watercress?</td></tr>
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The yoghurt played a much bigger role in the next dish however, as the Bearnaise sauce to accompany the Sirloin steak had been made with Chobani instead of butter, I assume. I rarely eat Bearnaise sauce as I find it far too rich, so making it with yoghurt really worked for me; for the exact same reason, it didn't work for Jamie. I think it's safe to say that Chobani will take a lot of sales from those who want a lower calorie option (this ain't J!). </div>
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For pud, I definitely had food envy: Jamie's treacle tart with Chobani yoghurt parfait was delicious, and the best use of the yoghurt in the menu. My 'Chocolate & Milk' (marquise, hazelnut, Chobani puree and ice cream) was indulgent and most definitely enjoyable, but I don't think ice cream works with chocolate ganache-style desserts. For me, ice cream should melt into a soft base: the two textures working together - but with something like a marquise, I find that when combined with ice cream the textures end up battling against each other. Not unpleasant, but not the best pairing.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9S6kuYpXLpjARcnmn6xIDEy1KOGak6eZ7iNKXpOwrijwBNs_lOrQJ-tJZFC5iE6LKEBigoN9noUPRU09x6dCsN7c7gHDlTyD2F-jpp8gNnbV7JnYaLkAgsHegLCLxHJ8xAdw1HBoVbI6u/s1600/treacletart.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9S6kuYpXLpjARcnmn6xIDEy1KOGak6eZ7iNKXpOwrijwBNs_lOrQJ-tJZFC5iE6LKEBigoN9noUPRU09x6dCsN7c7gHDlTyD2F-jpp8gNnbV7JnYaLkAgsHegLCLxHJ8xAdw1HBoVbI6u/s400/treacletart.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Treacle Tart (so-so) with yoghurt parfait (AWESOME)</td></tr>
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So, the lucky ladies at Chobani are continuing their brand activation with a series of these dinners across the UK, simultaneously rolling out the brand to supermarkets, er, near you. It's a tough market for the company here - when Hamdi Ulukaya began Chobani back in 2007, there wasn't a lot in the way of competition - but the same can't be said here. Judging by his status as Ernst & Young's World Entrepreneur of the year, I can't see him (and his passionate colleagues) letting that stand in their way.<br />
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P.S. Anyone else think that yoghurt is a weird word? I've got that thing when you write a word too many times and it just starts to long misspelled however many times the OED tells you otherwise.</div>
Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com0tag:blogger.com,1999:blog-4199407586603056616.post-88280484678370073652013-08-08T09:09:00.001+01:002013-08-08T09:09:22.641+01:00Gincident 2013, by The Liquorists<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y6bEWLiRA_GYx2wpjBH6Laj77cK68dz8x3Kyoo2OT8tumty1oCzZj7CmmFIbngsWGlQeYGG81bp71rKedH7qe6EPGjdwdMVGb-Um1auimnuSl-u1avzxy6FOGDPfmHeqaac8Es6qUKZw/s1600/IMG_7268.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y6bEWLiRA_GYx2wpjBH6Laj77cK68dz8x3Kyoo2OT8tumty1oCzZj7CmmFIbngsWGlQeYGG81bp71rKedH7qe6EPGjdwdMVGb-Um1auimnuSl-u1avzxy6FOGDPfmHeqaac8Es6qUKZw/s640/IMG_7268.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Awesome photograph taken by the talented Pete Sheppard of <a href="http://www.tone-photographer.com/" target="_blank">Tone Photographer</a></td></tr>
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The notion of a 'booze cruise' first entered my consciousness at the tender age of thirteen, on a family holiday in the Greek islands. Having previously developed a taste for melon flavoured 20/20, it probably would have been right up my street, had my parents been reckless enough to allow me out of their sight long enough to get cast away. Fortunately the days of teenage holidays with parents are long gone, my penchant for alcopops has developed into a full-blown love affair with good quality spirits, and the concept of a 'booze cruise' has a brand new meaning, thanks to <a href="http://www.theliquorists.com/Gincident-2013/" target="_blank">the Liquorists 'Gincident'</a>...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwZS32BhWvnI_waEemB49v57dzkJdUu3klxp_UItmniNIoNXYaNq7VLWg9Qk8txdbIS14eX1C_f1ap98tbIVRLVpbR0nWbhL297KiEOujr3x4q36WS_7sARre-jmkiU1gfcmqzghjrd78/s1600/IMG_7444.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwZS32BhWvnI_waEemB49v57dzkJdUu3klxp_UItmniNIoNXYaNq7VLWg9Qk8txdbIS14eX1C_f1ap98tbIVRLVpbR0nWbhL297KiEOujr3x4q36WS_7sARre-jmkiU1gfcmqzghjrd78/s320/IMG_7444.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Messa-GIN a bottle. CHORTLE.</td></tr>
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By no means seasoned Liquorist trailers, we did once before experience the delights of copious amounts of educational booze on the <a href="http://manchesterfoodies.blogspot.co.uk/2013/03/the-liquorists-ceylon-arrack-trail.html" target="_blank">Ceylon Arrack trail</a>. Though a fun-filled evening, the hopping from bar to bar left us feeling older than our years, and so the idea of a nice long sit down accompanied by gin delights left us experiencing sheer delight that we could both booze and wear slippers.<br />
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As soon as we stepped on board the good ship Liquorists, a very fine G&T was thrust into our hands. The boozy tour guides impressed upon us the importance of the Fever Tree tonic. None of that Schweppes shit here, ladies and gents, only the finest on one of these ol' trails. It is actually pretty damn good, and when I'm feeling a little flush I splash out on the good stuff. If it's good enough for <a href="http://www.theolivepress.es/spain-news/2012/04/10/it-gives-you-fever-tree/" target="_blank">Ferran Adria</a>, it's good enough for me. Oh and the G in that tree was Martin Miller's. He does hotels too. Gin and hotels? OF COURSE.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4Stl0Q6KgjgZ7F-OljCff5NTJ0rYg6eIXsoHXAeU0vaTrkyVSH_WVgDYJtJw3yNg9eu5m7okoyOiiVU7QOFXsh04gR3cBqyb7eu2Iv5eCg_nIFj-VDjpwmHhYbsk6pScHfBgCwlt0v3E/s1600/IMG_7175.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4Stl0Q6KgjgZ7F-OljCff5NTJ0rYg6eIXsoHXAeU0vaTrkyVSH_WVgDYJtJw3yNg9eu5m7okoyOiiVU7QOFXsh04gR3cBqyb7eu2Iv5eCg_nIFj-VDjpwmHhYbsk6pScHfBgCwlt0v3E/s320/IMG_7175.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cured salmon and cucumber. Saved me from a hangover.</td></tr>
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We were eased in gently to a night of gin, ensuring we had a good ol' feed. All of the food was served 'sharing style', which was surprisingly tidy considering we were on a floating vehicle, and was also bloody delicious. The best dish of the night was a juniper-cured salmon, served with a delectable cucumber and dill salad. It was so good, the braver-than-I <a href="http://goodgobble.blogspot.co.uk/" target="_blank">Good Gobble</a> stole a portion from the next table for me. Thanks guys! We also devoured posh chicken wings and a couscous dish served with ham hock, which universally appeared to be the best couscous dish anyone around our table had ever eaten.Whilst it's certainly not about the food on a Liquorists trail, it's good to know it's a whole lot more than an afterthought, and we were ready for our boozing completely sated.<br />
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For the uninitiated, the Gincident cruise takes place on a barge, meandering around Manchester's canals. Floating on the water, the cocktails - ya know, the reason why we were here! - are a tasty accompaniment or distraction to the weather out there, so it's worth a trip come rain or shine. We were lucky to be on board on one of the nicest days of the year. OH YEAH, THE COCKTAILS...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijnrfaow6QWqpm_bvf6iopx-lE9vr-YJO2Wlo_d0MW_NI5DJHroPxmeLuFJapGks3RposFPeetBHHY42tp6FMNQSz0RkAFJXzsa15J_VahbXoMx2OmjddU0Dbj0N-CBfKkk2wC1wrcEdC/s1600/IMG_7352.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijnrfaow6QWqpm_bvf6iopx-lE9vr-YJO2Wlo_d0MW_NI5DJHroPxmeLuFJapGks3RposFPeetBHHY42tp6FMNQSz0RkAFJXzsa15J_VahbXoMx2OmjddU0Dbj0N-CBfKkk2wC1wrcEdC/s320/IMG_7352.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hogarth's Fizz</td></tr>
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First up was <b>Hogarth's Fizz</b>. IT WERE REET GOOD. Sorry, that must have been the um, Northern sailor in me. (No, no, not Alan). Something akin to a gin fizz, using Plymouth gin, it was given the Liquorists treatment with an addition of camomile syrup. Now I'm more used to drinking the earth apple (I totally didn't find out that's its other name from Wikipedia. Nope. Not me) before beddy-bos, so I wasn't sure how it was going to slip down in a gin cocktail. The taste, however, was reasonably subtle, and this fella proved to be one of my favourites of the night.<br />
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Next up was the um, wittily named <b>Message G-In A Bottle</b>. These guys, they don't just know booze ya know, they know WORDS TOO. And are obvz massive Police fans. Winning all round really. They'd gone to a fair amount of effort with this one, making me feel like the poshest hobo there ever was, drinking out of my specially branded paper bag. It didn't even taste like White Lightning - extra points! Sincerely, it tasted pretty awesome - they'd gone to great lengths to create their own ginger beer, if my memory serves me correctly, mixed with more of the hotelier's gin and a little taste of the Orient with a whisper of Jasmine tea. They don't do things by halves, these boys.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZWh4Osa7FZa5CvYMx15o62xZSDCBa3MKo9oxh29laN9AgjeyynpfLWuHnK0hazZm0jlEMxyWkAkPR2dUb_k0l6AmmhK97Jt400aTGgkp3Ldn2AANWnt3hyZp4q12iSlIlJMUWvGoLA9q/s1600/IMG_7672.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZWh4Osa7FZa5CvYMx15o62xZSDCBa3MKo9oxh29laN9AgjeyynpfLWuHnK0hazZm0jlEMxyWkAkPR2dUb_k0l6AmmhK97Jt400aTGgkp3Ldn2AANWnt3hyZp4q12iSlIlJMUWvGoLA9q/s320/IMG_7672.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Floraison D'Etre</td></tr>
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Other very drinkable delights came in the form of a <b>Sitting in an English Garden </b>- essentially a better version of <a href="http://manchesterfoodies.blogspot.co.uk/2013/07/recipe-our-english-garden-martini.html" target="_blank">here's-one-we-made-earlier</a> using Bloom Gin, with added strawberry liqueur. They'd also got their hands on an even better version of Fever Tree's tonic - this one with elderflower. Basically my favourite edible flower, so I drank this in double quick time...... leaving me not quite so forthcoming when it came to the <b>Blossom Will Be</b>. A pretty little number, using G'Vine gin - but perhaps the addition of white wine didn't sit so well in my delicate-as-a-flower tummy. That was fine though as my table partners happily indulged in extras.<br />
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The last cocktail of the night, and the one I'd most been looking forward to, having heard that Jamie Jones - one of the Liquorists moonlighters - had pretty much been crowned the KING OF GIN for was <b>La Floraison D'Etre</b>. G'Vine Floraison - as opposed to their Nouaison used in their earlier cocktail - is mixed with egg white, lemon, olive oil and pink peppercorns. The G'Vine products are a French-style gin; they are therefore made with grape spirit and each of the two have distinctly different flavours. The one in question here offering a more 'floral' and, I suppose, wine-like quality to it, marrying beautifully with the spice from the pepper and the unctuous oil. I expect the cocktail we were served up on the night wasn't quite the same recipe as that which won Jamie Jones the gin crown, but it was a well-balanced drink that was worth the wait.<br />
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We were invited on the trail and thus drank for free. Gin can't buy my love though it can buy Jamie's (that's my other half not the gin king), so in the interests of fairness I was tasked with writing up this booze cruise. At £55, it might not sound 'cheap', but I reckon it's bloody good value: five expertly mixed cocktails, a G&T (or two!), food to line the tummy and a tour of the world-renowned (ahem) Manchester canals. Thank God I never did embark upon one of those Ouzo-filled boat trips as a naive teen: good things <i>do</i> come to those who wait...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh3rk1I6gLv_hn7uptYGa_w0xvxjWSERayVfZ5bJ3_Y5jOfdnOAEKjuU3NvUs8N7R3fpq-mXoRkiIABR_fvFveElSn78D6sANQCprgrO2V-yWfur2bTDMK_Nrb0tOmIfIXQbI5v-1fMIi/s1600/IMG_7246.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh3rk1I6gLv_hn7uptYGa_w0xvxjWSERayVfZ5bJ3_Y5jOfdnOAEKjuU3NvUs8N7R3fpq-mXoRkiIABR_fvFveElSn78D6sANQCprgrO2V-yWfur2bTDMK_Nrb0tOmIfIXQbI5v-1fMIi/s400/IMG_7246.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Go on, book on...who could say no to that jacket? Clearly not the gin king.</td></tr>
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The Liquorists have got loads more of these Gincident trips planned. You can book on <a href="http://www.theliquorists.com/Gincident-2013/" target="_blank">here</a>!<br />
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All photos provided by <a href="http://www.tone-photographer.com/" target="_blank">Tone Photographer</a> (he's alright innee?!).Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com0tag:blogger.com,1999:blog-4199407586603056616.post-9193850399361785282013-08-01T15:40:00.000+01:002013-08-01T15:40:11.638+01:00Hemingway Bar, Prague<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieO3fUCNScLl8zOrycyxXvpVP4iM7uP1LVSupKmbFnr2FtBDhnhfUmG5Dz3c46uH7sEIGlXZhmoXU2EYmM8raR5EvOCQLyhahQVTGx6M6xBKz1vHCugMQ9v2ap2IIAI8kFZilrEAqSD1y_/s1600/photo+%252828%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieO3fUCNScLl8zOrycyxXvpVP4iM7uP1LVSupKmbFnr2FtBDhnhfUmG5Dz3c46uH7sEIGlXZhmoXU2EYmM8raR5EvOCQLyhahQVTGx6M6xBKz1vHCugMQ9v2ap2IIAI8kFZilrEAqSD1y_/s320/photo+%252828%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manhattan at Hemingway Bar</td></tr>
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I love booze. There, I've said it - that's the first step, right? Jamie loves it too. We're probably doing to die eating cat food because we've spent all our money on Gin Mare and Rip Van Winkle bourbon. Not a bad way to go, I suppose, as long as Heston comes up with a pet food range for Waitrose in the next thirty years. So, we've frequented the majority of Manchester's cocktail bars and now we're moving on to the Continent.<br />
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In our experience, upmarket cocktails bars in Europe differ from bars here. There's few places which offer table service, although Proof and Epernay are exceptions, though neither of those are quite as intimate as the places we've visited when abroad. There's nowhere quite like the hostess-seated, <a href="http://www.greendoor.de/" target="_blank">Green Door</a> in Berlin, the ring-for-entry art deco space where Miles Davis once played, <a href="http://www.archiduc.net/" target="_blank">L'Archiduc</a> in Brussels, or the too-cool-for-menus, El Gimlet in Barcelona. Fortunately, <a href="http://manchesterfoodies.blogspot.co.uk/2013/03/berry-rye-liverpool.html" target="_blank">Berry and Rye</a> - a stone's throw away over in Liverpool - is more akin to our favourite holiday haunts.<br />
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Maybe it's just the holiday feeling that adds a certain je ne sais quois to the aforementioned bars, and I certainly mean no insult to the places that are serving some damn good drinks here in Manchester. Maybe I just go all pretentious as soon as I'm drinking in another country and want table service ALL THE TIME, certainly no standing and a bartender who looks like he's walked off a 1930s film set. God, I'm demanding, aren't I?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSCI-oAVU8e2GmCqpRxPi-Z_n6aN5Rrb7WEL1QqFol2t9muW4MKvG6HEFtNT2X9ScrkNcH1e2GjD01BYuL2hh10jiuGk5rr2Dine8MrrFZygLD9IQ8eFJGAPkSbyTJ1pL9HFLaBNBZs_3/s1600/hemingway+bar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSCI-oAVU8e2GmCqpRxPi-Z_n6aN5Rrb7WEL1QqFol2t9muW4MKvG6HEFtNT2X9ScrkNcH1e2GjD01BYuL2hh10jiuGk5rr2Dine8MrrFZygLD9IQ8eFJGAPkSbyTJ1pL9HFLaBNBZs_3/s640/hemingway+bar.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy of the <a href="http://www.hemingwaybar.cz/bar-prague/?photo=4" target="_blank">Hemingway Bar website</a> (it actually looks better than his in real life)</td></tr>
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<br />
One of the places we found on holiday in Prague which ticked all the boxes was Hemingway Bar. We loved it so much, we managed to squeeze in three trips in our four night stay, and certainly worked our way through a hefty portion of the menu. I knew I'd love it as soon as I read the 'bar rules' on the menu online; some way find them a little arrogant, but having worked as a bartender for a number of years, they're exactly what I like to see when I walk into a place - I'm just not sure if others take as much notice of them.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NnRRpeOHQylaFvWe7dZvlNabKy2HYOMM2ZaoOYt1aSoVZXPTPvQBY5ZGIh8EGi5VCMzDrIWHKfifNsOrlnYX8xz8t_toESZ54Q876CnSsLbdKEfnU11hVZqC6MCbt6biwPVMlBR1UkgV/s1600/photo+%252827%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NnRRpeOHQylaFvWe7dZvlNabKy2HYOMM2ZaoOYt1aSoVZXPTPvQBY5ZGIh8EGi5VCMzDrIWHKfifNsOrlnYX8xz8t_toESZ54Q876CnSsLbdKEfnU11hVZqC6MCbt6biwPVMlBR1UkgV/s320/photo+%252827%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pistachio & Blackcurrant Cosmo - with pistachio foam!</td></tr>
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From the attentive and friendly service - we had the same waiter on two of the three nights who was lovely, and had recently started working there after his old place of work flooded! - to the attention to detail in the drinks, we found the place hard to fault. Hardened booze-hound Jamie found some of the drinks too 'watered down' for his English palate, but on the most part they were a delight, even the cocktail which included English mustard!<br />
<br />
As I say, we tried a few cocktails over the three days, and learnt they mixed a mean Manhattan and even did justice to some more typically 'girlie' drinks, such as their Pistachio & Blackcurrant Cosmopolitan. If you enjoy proper cocktails, a spot of table service and even a good ol' shake at your table, Hemingway Bar is worth a trip (or three!) if you're visiting Prague.<br />
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<span style="background-color: white;"><span style="font-family: inherit;">Hemingway Bar Praha</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="text-align: center;">Karolíny Světlé 26</span></span></span><br />
<span style="background-color: white; text-align: center;"><span style="font-family: inherit;">Praha 1</span></span>Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com2tag:blogger.com,1999:blog-4199407586603056616.post-60889897601698931182013-07-30T15:23:00.001+01:002013-10-06T18:53:24.155+01:00Phetpailin, Chinatown<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIveF7hrlpOkIYGkyh5puFdYsgP6c4d6B1Age5ixhXIqCiRikNB4qVlLB51N5jayTT_z5T3T3STKBReffnx4voA3udtsE0HncveUB4MhY225KHnYNNhGLn365lGRFZHvNImLRhPZTNr7rC/s1600/plachuchee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIveF7hrlpOkIYGkyh5puFdYsgP6c4d6B1Age5ixhXIqCiRikNB4qVlLB51N5jayTT_z5T3T3STKBReffnx4voA3udtsE0HncveUB4MhY225KHnYNNhGLn365lGRFZHvNImLRhPZTNr7rC/s400/plachuchee.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pla Chu Chee - creamy, spicy richness with crispy lime leaves.</td></tr>
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We've banged on about Phetpailin a fair bit since writing this blog - we featured it in our <a href="http://manchesterfoodies.blogspot.co.uk/2013/01/top-ten-cheap-eats-in-manchester.html" target="_blank">'Top Ten Cheap Eats'</a> back in January and mentioned it as the <a href="http://www.wow247.co.uk/blog/2013/07/24/eating-out-in-manchester-guide-97744/" target="_blank">'place to keep going back to'</a> on Wow 247. We even had the pleasant surprise of recommending it to someone on Twitter and later realising they were sat at the table next to us when we last visited!<br />
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I'll start by warning you the photos don't do this place justice, and it doesn't help that the lighting's bad and they were all taken on my iPhone. Also important to note is that this joint is BYOB. Yes, that's right ladies and gents: it's free reign to get as pissed as you like for under a tenner. Or, as sometimes occurs, when we're feeling a little more flash, it's an opportunity to splash out on a fancy bottle from a decent wine shop like Reserve - as we did on this occasion - for the same price you'd usually spend on a bottle of the house in a licensed restaurant.<br />
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It's easy to spot: you'll see Long Legs on George street, a huddle of bouncers and dodgy looking fellas outside, sometimes even sitting on the steps to the entrance of Phetpailin - so squeeze past them and slip into this little gem of a Thai restaurant.<br />
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Knowing that I was going to be treating Jamie for some seriously good pan-Asian cuisine in Prague in the form of <a href="http://manchesterfoodies.blogspot.co.uk/2013/07/sansho-prague.html" target="_blank">Sansho</a>, I wanted to give him a little taster of things to come on his actually birthday and so booked us a table at 8pm on a Wednesday night. It was surprisingly busy, and there was just one waitress to manage the whole place - whilst service wasn't speedy <i>per se</i>, considering she was on her own, it was perfectly efficient and well, just generally inoffensive.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhr5qG4zjoyuLCtGOucxV6OtCRtSfdMOtmEUsf82ZA26kJFUVxvwQ30aKznwHHjTeWNfDyKwhfwwpS0HdxeSTtnT7ZADIJ1ewxYflBuFYQbf-ahip_adyo23-spKCL4BxIla2ynVON0fQZ/s1600/thaifishcakes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhr5qG4zjoyuLCtGOucxV6OtCRtSfdMOtmEUsf82ZA26kJFUVxvwQ30aKznwHHjTeWNfDyKwhfwwpS0HdxeSTtnT7ZADIJ1ewxYflBuFYQbf-ahip_adyo23-spKCL4BxIla2ynVON0fQZ/s320/thaifishcakes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tod Mun Pla (Thai Fishcakes)</td></tr>
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I won't beat about the bush with this one: the food is decent, reasonably priced, and as already mentioned, it's bladdy bring yer own innit guv?!<br />
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Having previously sampled the deep fried platter of Thai starters - a bargain at £5.95 p/p - we weren't sure we could face it this time, so just opted for the Thai fish cakes. With a completely rubbish carrot salad on the side, the fishcakes themselves are fragrant, spicy little bites of um, fish. And other bits. According to their website, there's green beans in them but I didn't notice any. Though rubbery to touch, they're <i>almost</i> as light as marshmallows, but with a slightly crisp coating. Essentially, I'm telling you that for £5.50 they're worth a try. The accompanying sweet chilli sauce is fair too, less gloopy than the stuff out of a bottle and I assume it's made on site.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0BqYGGkYODDAHta778u_YvloaapllUbsBYn9gmvZz8YqSbyZwcxKcCyAj7fNiUXjVzRymdt5lj5jJhZ_9ZN2MpaCtAyeV1bE4aOQGPcrT0u_eWpiYa8eF3N1ly8vOUWhdoivFXn6xYJN/s1600/tamarindduck.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0BqYGGkYODDAHta778u_YvloaapllUbsBYn9gmvZz8YqSbyZwcxKcCyAj7fNiUXjVzRymdt5lj5jJhZ_9ZN2MpaCtAyeV1bE4aOQGPcrT0u_eWpiYa8eF3N1ly8vOUWhdoivFXn6xYJN/s1600/tamarindduck.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0BqYGGkYODDAHta778u_YvloaapllUbsBYn9gmvZz8YqSbyZwcxKcCyAj7fNiUXjVzRymdt5lj5jJhZ_9ZN2MpaCtAyeV1bE4aOQGPcrT0u_eWpiYa8eF3N1ly8vOUWhdoivFXn6xYJN/s320/tamarindduck.jpg" width="320" /></a></div>
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Mains were pretty much predetermined. We managed to sample a good majority of the menu when our mates had a leaving do there (they left us for Australia, sob!) and discovered our faves: <b>Tamarind Duck</b> and <b>Pla Chu Chee</b>. The duck dish is a slightly sweet and sour one due to the inclusion of tamarind (also found in HP and Worcestershire sauce, don'tcha know?). We loved the use of cashew nuts to vary the texture, and there were plenty of veg. It would be great if they'd cook the duck pink, though perhaps if you specified they would. Regardless of the colour of the meat, it's still perfectly tasty. We tried to recreate this at home later - we got the duck bang on but couldn't quite recreate that lovely sticky glaze. The <b>Pla Chu Chee</b> is in another league, although I can't work out if my palate is hardening to spice or they've cooled it down a bit over the years, as I definitely remember not being able to manage more than a mouthful a few years ago due to the chilli heat. This time I was more than capable, hurrah! They use tilapia, a cheap white fish, though it doesn't really matter that it's nothing posher here as the rich red curry paste sauce, mixed with coconut milk and deep fried lime leaves is an unctuous delight alone.<br />
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Our bill came to just over £25, we'd drunk a bottle of wine we'd probably have paid in excess of £40 if bought in a restaurant, and left stuffed. This place isn't going to win any awards for fine dining or innovative cuisine, but I've never had a bad meal here, and it's a great place to visit, whether you're a couple or group of mates. I'd advised booking, particularly on the weekend - and they even have a fancy website you can do it on!<br />
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<a href="http://www.phetpailin.com/" target="_blank">Phetpailin</a><br />
46 George Street, Chinatown<br />
Manchester, M1 4HF<br />
<i>0161 228 6500</i><br />
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<i><a href="http://www.urbanspoon.com/r/341/1737245/restaurant/Phetpailin-Manchester"><img alt="Phetpailin on Urbanspoon" src="http://www.urbanspoon.com/b/link/1737245/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></i>Anonymoushttp://www.blogger.com/profile/00526374009320869606noreply@blogger.com0