Recent content by COOKINGONGAS

thanks for that its sounds good do i use caster suger?:smile:

does any 1 know how to crystalize mint leaves i tried a few different ways and they didnt work... thank in advance COOKINGONGAS

Does any one have any good ideas for candy and petitfors. many thanx inadvance ,COOKKINGONGAS:smile:

no we havent but would like to go.i think we are a long way i off michelin stars but i would like to go for the aa rossetes:rolleyes:

you are right ishbel . i managed to make a dish with puy lentils poached quail egg and pan fried breast of pigeon with a reducted sauce:smile: made from the rest of the pigeon jus wondered what you alll thought of the dish?

Rabbit what a great night the food was excelliant i hope to exceed the demands of Michelin star lol :chef: :smile:

yeah that would be cool ..yous are very welcome.was the chinese you ate in called the jade fountain?it is 6 coarses by the way( i forget to say that 1).. they is a plate of rabbit for main coarse which looks brill we were preparing the rabbit today..that is with a lettuce raviollie(my spelling...

no its not.its a fairly new restraurant(it was called THE INN PLACE but now its called Rustique) we have jus been open a year. It going really welltouch wood:smile:

we are based in the lake district:smile: in a little town called ulverston

thanks for the feed back,, iam really excited about tomorrows tasting menu it should be a good experiance its a bit different to what we do normally so it should be good fun ,,,,,,,,,,,,,£50 pound a head is this to expensive,,i actually worked at Gordon Ramseys for a day and that was a good...

does any have any insight to this type of cooking?

whats the problem

we have a michelin star chef coming to work at our restauraunt from the http://www.lortolan.com/alacarte.htm (we are doing a tasting menu) i was jus wondering if michelin star cooking is all its cracked up to be and would like some information about it..thanks inadvance

does anybody have any good recipes for a pigeon starter or anything to do with pigeon i would appreiate your help thanx:chef:

i was just wondering what you thought of a coconut foam on a spicey pumkin soup..jus looking for feedback many thanx cookingongas 8)