A couple of weeks ago I was up in Inverness visiting the in-laws and was treated to something rather unusual in terms of a restaurant experience, and one from which I took away mixed reactions. The restaurant is located in Inverness’ city centre at the end of Church Street and it is called ‘The Joy of Taste‘. Read More…
Tag Archives: Food
Chilli con Carne – A Rant!
How hard is it to make a half decent pan of chilli? Not, difficult right? Or at least you would think so. So why is it that restaurants are incapable of producing a decently hot pot of the stuff? Read More…
An Evening of Meat
Last Saturday my wife took me to the The Prime Cuts restaurant which as the name suggests serves steak – and lots of it! The building, which used to be La Bamba’s Mexican restaurant, is located just off Crown Street in Aberdeen: Crown Terrace, which has an unusualy high concentration of restaurants (mainly Chinese and Thai). Prime Cuts however would be in the higher end of the price range and offers quite a luxurious dining experience, if feasting on pounds of bloody flesh can be considered luxurious! Read More…
Cooking Steak
I have never been able to do a good job of cooking steak, and yet I feel this is one of the key food groups that man should be master of. Replicating the succulent meatiness of a beautifully flame grilled steak is a skill I have tried to master and yet always failed at. I have tried frying quickly (high heat like chefs), frying slowly (low heat like my Mum) frying first (to brown), frying and then grilling or baking in the oven (to cook) and none of these have resulted in the quality that I expect. I have tried Sirloin, Fillet and Rump steaks of different sizes from Tesco’s ‘Taste the Difference” range to steaks bought in a butcher to my own specifications. No luck. So I’ve decided to record how I’m cooking them and the results right here on the blog. Read More…
On the Adulteration of Soup
This Soup Needs Something...
The other day, my Mother was accusing me of adulterating my Heinz tomato soup with ungodly condiments: Lea & Perrins Worcestershire sauce and Tabasco. Of course she left out the fact that she had already diluted the soup with the skimmed juice of a cow’s teat, something I would never do. It has to be said that I do have some odd cooking combinations, some inherited, others through experimentation (for cooking experimentation see boredom). Here follows some of the combinations that at first glance may seem fairly disgusting, but which actually work. Read More…
