Date registered: 11 September 2011
Tonight’s dinner was a fairly typical example of my style of cooking. Have an idea and run with it. Make it up as you go along, drag the laptop out to the kitchen half way through because you realise you need a recipe for one of the elements. Make tonnes of washing-up, put lots of …
Noma is all about ideas, playing with convention, with ingredients, with presentation. With an objective eye I would have to say that the results are not always conventionally delicious. Those more challenging dishes become delicious through the medium of a palate that is hungry for new experiences, possibly even slightly jaded by a thousand prior …
Strange customs in exotic places: charging £1.80 for tap water! If the food at Fiskebaren hadn’t been fantastic we could never have forgiven them. The waitress who explained the charge didn’t blush, so I assumed it wasn’t unusual in Denmark and resisted the urge to snark. Reading around later, it certainly sounds like a common …
Wow, suddenly it is spring. There are lambs frollicking in the fields, daffodils nodding at the roadside, and wild garlic stinking up the riverbanks. Just a pity the daffodils aren’t edible. Hmm… in fact, they’re poisonous. “Poisoning most often occurs when people mistake the bulbs for onions.” Silly. Wild garlic, or ramsons, are perfectly edible, …
We rolled to the New Inn for Sunday lunch in a bit of a funk. Big meal out on Saturday night, rather too much wine, and then the stupid clocks went forward so lunch at 12:30 was going to feel more like 11:30. Given that we didn’t stumble home until midnight on Saturday, groaning like …