Posts by: Beanz69

Its a good restaurant if not very expensive (about 5yrs ago) - but all tepanyakki's are! Have to admit I was in a group of 20 or so and the bill was close on to £2K - good job work were picking up the bill .
I'm sure they have more intimate tables, but tepanyakki is all about the theatre of the chef.
I recently went as a couple to another tepanyakki (in Dubai!) and it was still cooked infront of us with the banter etc from the chef who strangly said he'd worked in the UK, in Leeds! and asked whether I knew the place - small world

Great....more Ramsay's on TV

Seriously tho' before people condemn it, lets give it a couple of months

I used to use this site alot but now I only pop back now and again 'cos the last re-hash was so poor, but this version is dreadful. I've only popped in to have a look at recipe's for Christmas and the links are all over the place so now you can't find anything. You'd have thought that UKTVFood would make their changes well before the biggest cooking period of the year to avoid disruption they are going to cause due to the fact they don't test the web site.
I'm supprised the users of this site don't change as I'm sure there were just as many problems last time they messed with the site.

I'm left handed and use global knives...I'll quote another contributor....'Expensive,but worth every penny'

Thanks. Typically the link for it is there now!

this was shown on GFB, Friday by Frank Bordoni. There is no mention of it under the program details. Any one remember the details. Can UKTVFood put the recipe up ?
Cheers.

I'd personally use 2 or 3 eggs

This is like the 24hr drinking issue....its a cultural thing. Whereas is mainland Europe they encourage children in bars and restaurant, because they are well behaved, patient and have manners and an appreciation of food. In the UK kids are frowned upon 'cos they can't keep still prefering to run around and not join in in the family discussion and have a very limited appreciation of types of food....if they can't eat with their fingers (ie chicken nuggart, sausages, Mac's, fries etc) then they don't want to know.
I saw a survey when JO was doing his School dinners progs. that a high% of junior school kids didn't know how to use a knife and fork properly.
Two factors; 1) Parents don't spend enough time teaching manners and getting their kids to try new foods 2) Kids menu's - nuggarts, sausage, burgers, fries etc. Why not do smaller versions of the adult menu.
Again, just my thoughts!

Well put Man Friday.
The main issue with drinking and the UK is the culture....all thru' the ages we have been obsessed with drinking to get drunk rather than drinking to enjoying the taste/social event. My experience from mainland europe is the latter....they (mainly French/Italian, from my experience) are brought up from an early age with drink in a social environment. When they grow up they appreciate the finer quality of whatever they drink. With the UK we get drunk to excess (that probably includes me from time to time) which reveals the animal in a very small % of people (not me) who then go round hitting the nearest thing, and worse. This is a social problem revealed by drink.
Fortunately, the majority don't go round like thugs when drunk. Take the English cricket team...a few were plastered during the parade but at no point did they disgrace themselves, no obscene guesture, no violance, still polite (and apologetic) when being interviewed by the press - this shows that respectable people can behave even with a skinful.
I think the 24/7 gives a better flexibility to todays working patterns (shift workers etc) and allows us to pace ourselves instead of the 3 pints at last orders and staggers the chucking out time. With sensible licencing controls this can work given time.
just my thoughts!

Couscous is very bland on its own. Put some couscous in a bowl add finely chopped red onion/shallot and a little white wine vinegar. Pour over hot chicken (real) stock and leave 'till it soaks it up. Add more hot stock if it looks very dry. After about 10mins add 3 or 4 chopped de-seeded toms., roasted and chopped peppers, chopped coriander and flat leaf parsley. Fork thru' to free up the couscous and to mix all the ingredients. Pour over some extra virgin olive oil and mix again then enjoy.

Turn breasts over and slice (but not the whole way thru') from the middle to the edges so it makes for a flatter larger piece of meat. Make up a stuffing mixture ie use rice, mushrooms, spices etc etc and spread over the enlarged breast then roll it up and wrap with streaky bacon or pancheta then griddle untill cooked.

Go to a quality butcher....I'm sure if they will get some in if they don't stock them normally. Also, try a farm shop.

I have to agree with some of streaky's points:
She is loud (altho' not annoyingly IMO),
she always interupts her guest,
But, and this is where I have to dissagree; she is funny, she provides a great banter with the guests, she enjoys her food (the manners bit is a humorous act)and finally, she is GFL/B.
Good luck to her in her new venture and I look forward to the next presenter.

The pig man is Peter Gott. Friend of J.O. and contributer to Jimmy's Farm. [link]

try [link]

thats no good, I can only watch the lunchtime shows...oh well I'm sure it'll be repeated many times in the next few weeks. Thanks for the info peeps

I thought GFL were doing a special 3rd Birthday program today, yet I am watching a recording from about 3 wks ago. Looked on the Whats on TV and the program details are totally different....whats going on ?

Thanks Rustie, would have never guessed to do that....not the most conventional use of the radio button

I thought you could search within the Chat area to see if a discussion has already discussed...O well My original point is the search within the Recipes...I search for something (Pumpkin soup) and half the links gave me searches for other recipes or links that didn't work...wots going on ?

Try China Town, there is bound to be a supermarket there and they may sell all you need.
Waitrose are limited in the NW

I was going to post but then thought its was problem at my end....I'm glad I'm not alone....my screen is completely blank....back to the cricket then !!

Thanks for the comment Sarah. How about doing the domo's as a video and posting them on the site and for the other questions why not try a Question and Answer section where users have a certain time (1hr) to post questions to a chef and they get a suitable reply.

Well I watched GFL and Bites and my request wasn't demonstrated. Mind you, none of the other questions from this topic were asked either so it was pointless contributing to GFL's request. Either that or all our requests were rubbish!!

Forgive me for being a little thick and as I want to see Ken's reply to my earlier message but I cant see any comment as to when Ken Hom is on GFL. The only comment about dates is for the live audience or is Ken on the program on Friday as well ?

Hi, Thanks for the reply. If i understand what you've suggested correctly this will still result in the picture rail sticking out altho' the idea of filling in the gap is a useful thought. What I'm really after is for the rail to go round the the rounded edge of the chimney brest. If there is a device or technique of bending the rail or whether you can buy (and where from) a section of rail that is pre-formed as a curve then I'd like to hear about it. Thanks again.