MissPrism

The stranger stuff is on the tasting menu.
I haven;t been to the Fat Duck, but I have eaten at the Hinds Head, his pub which is also in Bray. The food was excellent and you got the impression that the staff actually liked him.
http://www.thehindsheadhotel.com/

RM67

The weird and wonderful absinthe jellies, crispy fried insects, lamprey spinal cords, toast-flavoured drinks etc were for a tv series and are not standard fare in the restaurant. How many more times does this need to be said before it gets through some very thick skulls?

ira

Hey CW,

>Heston's egg and bacon ice cream:<

And therein is the crux of the discussion.

Some of us think that "Cuisine" is the art of what one does WITH food.

Heston and his ilk are involved with what to do TO food.

If god had intended for someone to make bacon and egg ice cream, he wouldn't have given us the dietary laws.

heeney

ira,

If you examine the science of making ice cream, the difference between making ice cream and scambling eggs is very small.

Heston is doing something WITH food. He is taking eggs, cream, bacon, etc...and making a dessert.
Just because it defies convention does not make it an abomination.

ekscrunchy

Michelin evidentally does not think his food is an abomination, either!

It is silly to pick one unusual dish and then smear the man's talents, just because you do not understand his way of cooking.

Ira: With all due respect, your tastes in food are not exactly cutting edge. More like stuck in the 1950s, if you will pardon my "speaking" frankly. Nothing wrong with that, but I doubt if you have ever tasted any of these "newfangled" dishes that you are so intent on dismissing.

Dukey

"Gratin of truffled macaroni"

how many elbows do you get..three or four?

Cholmondley_Warner

If god had intended for someone to make bacon and egg ice cream, he wouldn't have given us the dietary laws. >>>>

God sent his son down to be nailed to a tree by the 4x2s so that I can eat bacon sandwiches.

Thanks God. Nice one.

willit

I also harbour thoughts that Mr Blumenthal's food is more chemistry than cuisine, but this is probably also envy on my part as I could not think of parting with the necessary sums of money required to eat at the Fat Duck.

Worse still - what if I saved up for a special occassion, and was so impressed that all other food seemed tasteless by comparison? For the amount of money required, I could probably get two return air fares to Pisa or Rome, and eat several excellent meals.

And what is somebody called Blumenthal doing cooking bacon anything ???

heeney

Looks like Fat Duck reopened today!! It's looking like the tests are saying it was a stomache virus.

I'll make sure to let everyone know how the ice cream was when I go there in May!

heeney

< Worse still - what if I saved up for a special occassion, and was so impressed that all other food seemed tasteless by comparison? >

That's kind of like what happened to me when I got back from Spain. It's a blessing and a curse.


< And what is somebody called Blumenthal doing cooking bacon anything ??? >

haha...I never thought of that!

ekscrunchy

David Lebovitz (well respected American chef/food writer living in Paris)on bacon ice cream:


http://www.davidlebovitz.com/archive...bacon_i_1.html


NPR recipe--pretty mainstream by now!!

http://splendidtable.publicradio.org...icecream.shtml

hetismij

It was Norovirus that caused all the problems.

http://news.bbc.co.uk/1/hi/england/b...re/7954226.stm

ekscrunchy

And WHO mentioned NOROVIRUS above?

And WHO was Poo-poo-ed when she mentioned norovirus???

Cholmondley_Warner

If you por benighted colonials have access to Channel 4, tyry and catch Heston's XXX Feasts (The XXX is because he does different periods, medieval, victorian etc).

He does the most extraordinary things with food. I'm not sure I'd want to eat them mind:


http://www.channel4.com/food/on-tv/h...03-03_p_1.html

ekscrunchy

Hello, Cholley!

Have you noticed who was first to crack the case?

I do not like the turtle, but the watch is a work of art..I am a bit sorry you posted that because it is bound to set off another round of squeaking about how this chef does not know how to cook "real" food without realizing that this is a stunt for an event, not the usual fare at the Fat Duck. (For example, see OP)

ira

Hi CW,

Sorry to be so long in responding.

>God sent his son down to be nailed to a tree by the 4x2s so that I can eat bacon sandwiches.<

Then he sent the Prophet to remind people that eating the meat of the pig was forbidden.

You might find this of interest:
http://www.giveshare.org/Health/dietarylaws.html
..................................................
ekscrunchy on Mar 12, 09 at 10:21 AM

Thanks for the chuckle.

On your 2nd link, Joanna Pruess has written a book called "Seduced by Bacon". I expect that she would like bacon-flavored ice cream along with her bacon-popped popcorn (from her cookbook).

When I saw your link to "Pecan-Brown Sugar & Bacon Ice Cream", I thought, "This has to be a Southern gal". However, there is no salt in the recipe, so I guess I am wrong.

ira

Hi Hee,

>the difference between making ice cream and scambling eggs is very small.<

And the difference between the king and the queen is also very small (sometimes).

vive la différence!
................................................
Hey ek,

>your tastes in food are not exactly cutting edge. More like stuck in the 1950s, ,,,,,but I doubt if you have ever tasted any of these "newfangled" dishes that you are so intent on dismissing.<

I definitely do not appreciate "cutting edge" cuisine. I also do not consider packing shite into little cans "Art".

I have, for the record, not enjoyed these cutting edge dishes at more than one resto.

A series of "spectacular blasts of flavor" overwhelming my palate is like listening to a heavy metal rock band.

I much prefer subtle blendings of flavors where the whole is greater than the sum of its parts - much like a string quartet.

ekscrunchy

Ira, why do you persist on addressing me as "Hey, ek," instead of "Hi, ek??"

ekscrunchy

Raymond Sokolov returns to the Fat Duck (WSJ article)



http://online.wsj.com/article/SB123690117088013233.html

nona1

Saw part of his tudor programme last night, just the dessert

Fantastic! Looks just like bangers and mash with onion gravy but is actually caramelised rice pudding, with fruit puree and maple syrup.