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  1. C

    How do you crystallize mint?

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

    How do you crystallize mint?

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

    Sweets?

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

    Michelin star

    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:
  5. C

    Pigeon

    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?
  6. C

    Michelin star

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

    Michelin star

    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...
  8. C

    Michelin star

    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:
  9. C

    Michelin star

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

    Michelin star

    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...
  11. C

    Michelin star

    does any have any insight to this type of cooking?
  12. C

    Pigeon

    whats the problem
  13. C

    Michelin star

    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
  14. C

    Pigeon

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

    COCONUT FOAM?

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

    Petit fours

    thanx
  17. C

    Petit fours

    doea any1 know any good websites for petit fours.many thanx COOKINGONGAS
  18. C

    ISO Rump of lamb recipe

    can any 1 tell me any good recipes for a rump of lamb? many thanks :)
  19. C

    truffle oil

    can any one tell me were i can buy a good truffle oil(they all seem really expensive)!!! 8)
  20. C

    Whats the best way to cook squid?

    i will try it one day it sounds nice :lol:
  21. C

    Whats the best way to cook squid?

    never cooked before can any one help..plz
  22. C

    epsums

    http://www.isinorthamerica.com/recipes_espuma.html as any 1 made any of these ,,,and as anyone got any foam recipes they would like to share
  23. C

    How do I crystallize mint?

    thanks for the help
  24. C

    How do I crystallize mint?

    can any one tell me how to crystallize mint
  25. C

    valentines

    on my plate of chocolate i put a white chocolate and coffee syrup ice cream,,,a rich chocolate fondant with a white chocolate centre,,pot of chocolate and orange and a milk chocolate and hazelnut mouse,, ithink i sold 6 on the night and we kept it on the menu for this week it was good :)
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