tag:dreamwidth.org,2009-05-01:151742Karohemd's WorldPhotos, Cooking, MusicOzzy2023-09-11T07:40:58Ztag:dreamwidth.org,2009-05-01:151742:2367970Early Starfield thoughts2023-09-07T08:22:26Z2023-09-11T07:40:58Zcontentpublic2Time to revive this for posts that don't fit into twitter/mastodon/bsky:<br /><br />Updated after five days in #Starfield: <br />It has been described as "No Man's Skyrim" and "Fallout in Space" and that's exactly it. There's nothing new or revolutionary about it but it looks pretty solid in terms of playability and bugs, which is pretty impressive for Bethesda at launch. There's a lot less flying in space than what various promos suggested, you just jump from system to system and inside a system you click the planet you want to go to and the ship flies there on its own. Landing and docking is automatic, too (which, frankly, I'm OK with, the days of Elite are over).<br /><br />The cities (I've only seen one which seems to be your base of operations, at least at the beginning) are pretty but not spectacular. What I'm really disappointed with is the character models of the NPCs. They lack in detail and the facial animations aren't any better than those from The Outer Worlds, which was released over five years ago. Pretty shocking for a late '23 AAA title. Baldur's Gate 3 has more expressive and emotional character models. <br />Dialogues are fully voice acted and pretty decent but again quite average. As in BG3, your lines aren't spoken in game, only the NPCs'.<br /><br />It's early days but the main plot of collecting mysterious artifacts isn't gripping me yet (come on, think of something new!). The side/faction missions sound a lot more interesting.<br /><b>UPDATE</b>: The side content is definitely more interesting. I will be doing everything I can before continuing the main one. There are so many actual interesting stories. Obviously, there are some basic fetch quests, too.<br /><br />For my character background, I went for Chef which might not be the best one but I'm always the roleplayer, not min maxer. I love that you get a free skill point in Duelling (melee weapons). Characters only have skills (a huge tree), no attributes/stats. You also have three Traits (various background options, allegiances to factions, and certain game mechanic things like bonuses/penalties to certain skills in certain situations). <br /><br /><b>UPDATE</b>: I really like that - similar to BG3 - you can resolve various quests using the "Persuade" skill, which can be augmented by items. There are a number of social skills you can use in combat (make enemies run away, stop attacking, etc.) which I haven't explored yet because you only get one skill point per level up and I've invested mostly in health and combat.<br /><br />Inventory management is a mess and it needs a "Mark as Junk" option and traders need a "Sell all Junk" option. Loot is probably the best way to make credits in the beginning. <br /><br />What I really hope gets patched soon is the audio. Quite often, sounds and even dialogue lines just either cut out or are replaced by static. Quitting to main menu and reloading seems to fix this most of the time, at least. The other issue is that sometimes environmental chatter isn't muted during conversations, or you're on your ship talking to another ship/station and suddenly a crew member starts a conversation, too. The same can happen when playing recordings.<br /><br /><b>UPDATE</b>: Mentioning patches, the game has been out since the 31st of August (there was no update/day one patch on the general release date on the 6th) and there still hasn't been a patch. During the time, Larian had already released two hotfixes for BG3. Sounds like they're going to let the modders do all the hard work again.<br /><br />I haven't even looked at setting up outposts and building ships yet, that seem like entire games in their own right from various bits I've seen online. <br /><br />Overall, I like the experience but it doesn't compare to BG3 in terms of scope of story, characters and world building, at least not so far. Exploring planets (so far) is just ticking boxes (gather all resources, scan all flora/fauna etc.). Some random buildings have enemies at/in them but unless you happen across a side quest, they're just XP fodder.<br /><br />So, as a preliminary point, it's OK, some parts are fun. I'm definitely far less immersed than in BG3 and I'm glad I didn't have to pay any money for it (other than the monthly Game Pass fee which gives me loads more games on top)<br /><br />Performance: On my 3 years old PC (i7, RTX 2080 Super, 32GB RAM), I'm getting just over 30fps on Ultra and just under 60 on High. There isn't much picture quality between the two so High is good enough for me.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=2367970" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:2367709Meet Salvatore Russo2020-02-01T16:00:44Z2020-02-01T16:00:44Zpublic0A Dwarven Merchant for a Witcher game, lovingly illustrated by <a href="https://ginaallnatt.wixsite.com/mysite">Gina Allnatt</a><br /><br /><br /><center><img src="https://live.staticflickr.com/65535/49473093771_ae9d848371_c_d.jpg" alt="Witcher dwarf merchant" /><center></center></center><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=2367709" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:2367263A short guide to playing German characters2018-07-29T15:34:03Z2018-07-29T15:34:03Zpublic0As a German native, the portrayal in English-speaking films, TV series etc. often bugs me. This has improved much recently from the “Schweinhund” Nazi types of classic Hollywood WWII films but there are still some tropes that remain that grate because they are unrealistic.<br /><br />I was prompted to write this short guide by a <a href="https://twitter.com/ingdaydreams/status/1023555585889857536">tweet by Chris Ing</a> (who runs the fantastic Star Wars actual play podcast, Silhouette Zero) and is mainly meant for RPGs, although most of it would also apply to characters who are meant to be fluent in English (because of their education or because they've been living in an English-speaking country for a while) in fiction, TV and film. <br /><br />Note: This is just a random collection of ideas off the top of my head, comments and suggestions/questions are welcome.<br /><br /><b>Name</b><br />Traditional names like Fritz, Hans, Dietrich etc. for male and Marie/Maria, Greta/Grete (never Gretchen, the Faust character is basically the only one with that given name in the German speaking world), Anna/Anneliese, Elisabeth for female are just that and would look very odd in a modern setting. It's easy to find <a href="https://www.beliebte-vornamen.de/jahrgang">the most popular names for a year on the internet</a> (especially more recent ones might surprise you). <br />Also, pick one you can pronounce like a native speaker would, otherwise it does not work at all, because the one thing someone can pronounce perfectly is their name. If in doubt, consult a native speaker. :)<br /><br /><b>Language</b><br />Never use und, ich, du, ja, nein, numbers and other simple words because they are literally the first ones anyone learns and would not get wrong, either. Similarly, don't have them address English/American people with Herr/Frau. Basically, avoid replacing English words with any German words you might know or have picked up somewhere in an otherwise perfect English sentence. <br />What someone who isn't bilingual struggles with are complicated, archaic and technical terms and especially idioms. For example, you might hear a German person say they are holding their thumbs instead of crossing their fingers. <br />Obviously, these sort of replacements are tricky if your knowledge of German is limited so I suggest leaving them out entirely and concentrate on the accent.<br /><br /><b>Accent</b><br />Again, I suggest not to overdo it. The major thing Germans tend to struggle with is not the th (although that's still a bit of a hurdle) but the difference between voiced and unvoiced consonants as there are basically no voiced consonants in German and general intonation/diction. <br />Examples: <br />in German f, ph and v are pronounced the same, e.g Vater could as well be spelled Fater. Speaking from my own experience, it is very hard to get rid of this. <br />Many Germans wouldn't voice the th in “there” and “thing” differently <br /><br /><b>Sentence structure</b><br />After accent, this is the second most obvious indicator of a German native speaker using English. Unfortunately, it's also the one that is hardest to reproduce unless you actually know German (or are friends with English speaking Germans and hear them speak regularly. It's also not easy to describe or at least it would completely go beyond my intentions for this short guide <br /><br /><b>A good tip</b><br />Listen to native German actors in English media. Not Arnold Schwarzenegger because he has a strong regional Austrian accent and it's very obvious. A few suggestions: Franka Potente, Christoph Waltz, Daniel Brühl, Til Schweiger (who recently impressed me in Atomic Blonde), Thomas Kretschmann as Baron Strucker in Age of Ultron, Udo Kier, Armin Müller-Stahl etc.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=2367263" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:2366935[RPG] Pugmire2017-09-10T19:05:33Z2017-09-12T12:47:39Zexcitedpublic0I thought I would revive this blog with the odd post on gaming. <br />One of my recent acquisitions has been Pugmire by Eddy Web, published by Onyx Path Publishing. <br />Pugmire is essentially Dungeons and Dragons with dogs. It uses a variant of the 5th edition rules, somewhat simplified and less voluminous with different names for the character features. The PCs are “uplifted” dogs, anthropomorphic dogs that walk upright and have evolved to use tools and language in a world a long time after the Age of Man has ended. There are classes called Callings (spellcasters, thieves, fighters etc.) and Breeds, rough groups of dog breeds like Companions (pugs, chihuahas), Runners (greyhounds, lurchers) and so on. <br />The world centres around the city of Pugmire, a typical medieval town, inhabited not only by dogs but also other uplifted animals like cats and rats. Further out, badgers (usually bandits) and lizards (travelling merchants from across the sea) can be found. There are mountains in the North, a huge forest in the East (beyond which is the land of the cats, the Monarchies of Mau), and a sea beyond Waterdog Port on the Southern coast. Most of the setting information in the book is about the city of Pugmire while the rest of the world has not been fleshed out in detail. For the crafty GM (or in the case of Pugmire, the Guide) this is a perfect opportunity to put their own stamp on the setting. <br />A separate complete game called Monarchies of Mau on cats is forthcoming. It has already been funded on Kickstarter, is currently being written and should be out in about a year or so.<br />I absolutely love the setting and have already run a few one-shots locally. I also started a proper campaign online using roll20. <br />You can buy Pugmire as PDF via DriveThruRPG. The physical book is available in the US via Studio 2 (and Indie Press Revolution soon), I've not seen it on the Esdevium Games releases list but Eddy says they should be able to order it from Studio 2.<br />Which brings me to an offer: I am looking for another player or two so if you're interested, comment below. We don't have a regular schedule but Sunday afternoons (UK time) are usually the preferred option.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=2366935" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:59994An attempt at flash fiction2016-04-28T22:45:09Z2016-04-28T23:00:43Zcreativepublic0I'm resurrecting this blog for a post that wouldn't fit into my wp one. <br />Last week a friend tweeted a link to <a href="thisnorthernboy.wordpress.com">This Northern Boy</a>, an artist who mainly does line art SciFi illustrations. He had a sketch for sale I really liked and I ordered it. It arrived today.<br /><br />There was no context, no name, or any indication who or what the ship was so I had a bit of a brainstorm and came up with a tiny story:<br /><br /><blockquote>The small spacecraft dropped out of hyperspace a few clicks from a massive asteroid field. As it approached slowly on thruster power, its compact shape extended to reveal a cockpit with a large, lens-shaped window. A solar array and various sensors and aerials deployed and clicked into place as it drifted into the field and began a search pattern.<br />Inside the cockpit, the sole pilot worked the controls, multiple legs prodding and adjusting dials, multi-faceted eyes checking visual readouts, feelers searching for vibration patterns, antennae sensing the olfactory outputs. Every now and then, a small transmitter was jettisoned from a chute at the bottom of the craft and buried itself in one of the asteroids. <br />Its search pattern complete and its supply of transmitters exhausted, the surveyor retracted its sensors and returned to its travel configuration. When it had cleared the asteroid field, space folded around it and it was gone.<br />Just another day working for the Krktk mining corporation.</blockquote><br /><br /><center><a data-flickr-embed="true" href="https://www.flickr.com/photos/karohemd/26097818823/in/datetaken-friend/" title="A flyer by This Northern Boy"><img src="https://farm2.staticflickr.com/1490/26097818823_4a44581787.jpg" width="500" height="500" alt="A flyer by This Northern Boy"></img></a></center><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=59994" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:59777Eat Cambridge is going to be an exciting food festival2013-02-08T17:16:19Z2013-02-08T17:45:07Zexcitedpublic4<p><a title="Eat Cambridge" href="http://www.eat-cambridge.co.uk/" target="_blank">Eat Cambridge</a> is a food festival this coming March. The main event, an all day fair at the Guildhall will be held on Saturday, the 9th of March from 10:30am to 4:00pm. Throughout the previous and the following week there are many fringe events like popup restaurants, cooking demonstrations and classes, tasting sessions and so on. You can find all the details and information on how to book in <a title="Programme" href="http://www.eat-cambridge.co.uk/2013-programme/" target="_blank">the programme</a>.</p><p>I will be joining the food debate panel at the McCrum Theatre in the afternoon on Sunday, the 17th of March. From the programme:</p><blockquote><p><strong>Food debate hosted by Tim Hayward</strong><br />Time: 2pm to 4pm Location: McCrum Theatre, Bene’t<br />Street, (through the Eagle pub courtyard and on the<br />right hand side) CB2 3QN Price: £5.50 in advance,<br />£7.50 on the door<br />Description: To round Eat Cambridge off nicely we<br />will be holding a debate between food writers, bloggers<br />and restaurateurs. Covering issues such as reviews,<br />freebies and marketing in today’s social media world,<br />the debate will take on a Question Time format with<br />a panel of well-respected local food experts taking<br />comments and questions from the audience. Things<br />promise to get lively and you’re guaranteed to come<br />away with some food for thought (sorry, we couldn’t<br />resist!).<br />To book: Visit <a href="http://www.wegottickets.com/event/206087">http://www.wegottickets.com/event/206087</a></p></blockquote><p>I am really excited about this festival and I hope so are you if you live in or near Cambridge or at least visit regularly. Its main aim is to showcase local and independent producers, businesses and activists. Cambridge has long been slated as a clone town but if you know where to look, you will be able to find hidden gems run by passionate people who are worth supporting.</p><p>So, what are you waiting for, get booking! </p><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=59777" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:59338A first look at The Cambridge Brew House2013-02-07T00:57:23Z2013-02-07T01:13:14Zexcitedpublic0<a href="http://thecambridgebrewhouse.com/">The Cambridge Brew House</a> opened today in the former premises of the Bun Shop and its various incarnations in King Street. What used to be two rather cramped spaces is now one large open one with diner-style booth seating along the window front to the right of the door with tables and chairs filling the rest of this area with table service. Opposite the door is the bar with quite a wide selection of beers, including currently two house brand ones and a few other locals as well as a few well known beers. In the back to the left of the bar is the onsite brewery bit behind glass. This is not operational yet, their own beer is currently brewed off site until it's all set up. This is also a bit more casual area with a wild mix of seats (chairs, armchairs, bar stools and even a wooden vaulting horse) with low and high tables. I'm not sure if there is seating upstairs as well as it was quite busy and a grabbed one of the last seats on one of the bar tables before ordering a <i>King's Parade</i> and a chicken and mushroom pie. There were lots interesting things on the menu including home smoked and cured meats/fish but I thought a pie would be a good dish to get an idea of their cooking. <br />The King's Parade is an excellent bitter and one that actually deserves that name, really fully flavoured. I was just about to dig into my pie when <a href="http://therealcambridge.com/">Caroline</a> found me and took me to her table. They had already had starters ("British Tapas") which they had enjoyed so I tucked into my pie while they waited for their mains. My portion was a quarter of a bigger pie, rather thick with excellent, crunchy pastry. The filling consisted of large chunks of well cooked, i.e. still nicely moist meat and mushrooms, not as liquid as you often get which also helped keep the pastry crispy. There was also a pile of fluffy chips and a little copper pan with gravy. I only realised now that there was no veg or salad but I didn't really miss it. I really liked it. <br />I'm looking forward to reading what <a href="http://www.movingfoodie.com/">Heidi</a> thought of her excellent looking pork belly.<br />The second beer I had was the <i>Misty River</i>, a pale ale that wasn't quite to my taste but I prefer a darker beer, anyway. Heidi didn't fancy the bitter so it's definitely a matter of taste.<br />I also wanted to try a dessert but there wasn't that much exciting (chocolate/orange torte, "winter berry" Eton mess, and toffee pudding as well as ice creams and a cheese board with three or six cheeses). I'm not a fan of either orange with chocolate nor toffee so I picked the Eton mess which was not bad, not too sweet but with strawberries and blueberries it went a bit against their claim of using local and seasonal ingredients.<br />We agreed that the desserts needed some work but were rather happy with everything else. Considering it was rather busy indeed and their first day, I couldn't really find fault with the service, either.<br /><br />The Cambridge Brew House is going to serve food all day, from 12 noon to 9:30 in the evening which makes it ideal for both early and late-ish dinners, lunch or an afternoon snack. I am definitely looking forward to returning soon.<br /><br />Oh, and they are still offering 50% off on food today (Thursday) so you really can't go wrong.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=59338" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:59106[Cooking] Spiced Blood Orange Sorbet/Slushie2013-02-06T00:32:53Z2013-02-06T00:32:53Zcheerfulpublic5<a href="http://www.kaveyeats.com">Kavey Eats</a> has a monthly ice cream challenge called "Bloggers Scream for Ice Cream" in which I have taken part <a href="http://karohemd.dreamwidth.org/46354.html">twice</a> so <a href="http://karohemd.dreamwidth.org/47476.html">far</a>. <a href="http://www.kaveyeats.com/2013/02/bsfic-a-year-of-themes.html">This month's challenge</a> is any theme from the last year so I thought I'd try my hand at a sorbet.<br /><br /><div style="text-align: center;"><a href="http://www.kaveyeats.com/2013/02/bsfic-a-year-of-themes.html"><img src="http://farm8.staticflickr.com/7064/6861958581_6b1d42375b_o.jpg"></a></div><br /><br />My <a href="http://www.riverford.co.uk/">Riverford</a> box contained blood oranges which were ideal. I zested the oranges then instead of juicing them I peeled them and blitzed them with my stick blender. In a saucepan I combined the juice, zest, half an inch of grated ginger, half a vanilla pod, two short cinnamon sticks, one star anise, five or so bruised cardamom pods and quite a bit of demerara sugar (don't ask me how much, I did this by eye but enough to make the mix taste really sweet), heated the mix until the sugar was dissolved, pulled the pan off the heat, put a lid on and let it cool off and infuse with the spices. After the mix was cool, I strained it into a tupperware container to remove the spices and put it in the freezer. <br /><br />I don't have an ice cream machine so I took the container from the freezer every hour or so and stirred it through with a fork to break up any ice chunks that were forming. In my low rated freezer compartment it took almost 24 hours until it resembled sorbet or, to be honest, more like a slushie as it melts quite quickly. It tastes nice, though, fruity, tangy and spicy so I'm really happy with it.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8449344416/" title="Spiced Blood Orange Sorbet by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8230/8449344416_b79b83cc83.jpg" width="500" height="500" alt="Spiced Blood Orange Sorbet"></a><br>Served in a tumbler with (shop bought) brownie pieces</div><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=59106" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:58633#Sweeteasy at Hot Numbers, 01/02/20132013-02-04T00:12:13Z2013-02-04T00:13:10Zsleepypublic2On Friday evening Jo Kruczynska aka <a href="http://afternoontease.co.uk/">The Afternoon Tease</a>, cake baker extraordinaire and <a href="http://afternoontease.co.uk/plate-lickers-supper-club/">regular club host</a> held a special night of boozy baked goods and cake inspired cocktails at <a href="http://hotnumberscoffee.co.uk/">Hot Numbers</a> in Gwydir Street. Despite her only initial advertising being her blog and twitter, the tickets were already sold by the time it was advertised in Cambridge Edition.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8436061179/sizes/o/in/set-72157632664852707/" title="Menu by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8224/8436061179_aafdf7b0a4.jpg" width="333" height="500" alt="Menu"></a><br>Click on the menu for a larger version</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8436061609/" title="Marmalade Martini by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8336/8436061609_4e3a0e544f.jpg" width="333" height="500" alt="Marmalade Martini"></a><br>We started with a "marmalade martini" which was a lot less sweet than it sounded and was a great way to ease us into the evening.</div> <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8437146408/" title="Amaretto Sour Macaron by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8474/8437146408_0b428e6761.jpg" width="500" height="333" alt="Amaretto Sour Macaron"></a><br>The first bite was an Amaretto Sour Macaron, which was crunchy and light with good almond flavour.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8437146474/" title="Sweeteasy by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8191/8437146474_1591097aa1.jpg" width="500" height="333" alt="Sweeteasy"></a><br>The next drink was a "Hot Gingerbread Punch" which tasted rather like a hot toddy and made sure the last of the cold was driven out of our bones.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8437146716/" title="Polish donuts by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8089/8437146716_e1db32a30f_n.jpg" width="320" height="213" alt="Polish donuts"></a> <a href="http://www.flickr.com/photos/karohemd/8436062525/" title="Polish donuts by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8194/8436062525_ae11cfed39_n.jpg" width="320" height="213" alt="Polish donuts"></a><br>These Mojto Doughnuts were the highlight for me as they while flavoured were exactly like the <i>Faschingskrapfen</i> my grandmother used to make. They were fantastically fluffy and a little crunchy from the sugar glaze. I've already ordered a box of them for my birthday party. The punch was great with this.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8436062603/" title="Sweeteasy by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8500/8436062603_81f3cfe040.jpg" width="500" height="333" alt="Sweeteasy"></a><br>The last baked round had two bite sized offerings: Dark chocolate Margarita Truffles which had been sprinkled with salt, creating the perfect balance of sweet and savoury; and a brownie with a Kirsch soaked cherry and cream. Needless to say, the brownie was rich and moist.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8437147412/" title="Espresso Martini by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8494/8437147412_b1e9ae6689.jpg" width="500" height="333" alt="Espresso Martini"></a><br>The last drink was an espresso martini which was quite strong both in coffee and alcohol but thankfully it was still relatively early in the evening (just after 9) or I wouldn't have been able to sleep.</div><br /><br />The evening was also accompanied by live music, <a href="https://www.facebook.com/CasualVices">James Brotherston</a> on the piano and Phil who occasionally sang as well. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8436062963/" title="Sweeteasy by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8335/8436062963_783d76ec3e.jpg" width="333" height="500" alt="Sweeteasy"></a> <a href="http://www.flickr.com/photos/karohemd/8437147310/" title="Sweeteasy by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8370/8437147310_b5e47fe073.jpg" width="333" height="500" alt="Sweeteasy"></a></div><br /><br />The atmosphere was jovial and fun. I think pretty much everyone asked when the next one is going to be and rumour has it there will be one in a couple of months' time so keep your eyes open.<br /> <br />Here are a few more photos:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8437145662/" title="The tables are set by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8231/8437145662_fd25e7541d_n.jpg" width="320" height="213" alt="The tables are set"></a> <a href="http://www.flickr.com/photos/karohemd/8437145316/" title="Sweeteasy by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8366/8437145316_e6bde39987_n.jpg" width="320" height="213" alt="Sweeteasy"></a><br /><a href="http://www.flickr.com/photos/karohemd/8436062893/" title="Sweeteasy by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8505/8436062893_85c0f219f9_n.jpg" width="320" height="213" alt="Sweeteasy"></a> <a href="http://www.flickr.com/photos/karohemd/8436064017/" title="Sweeteasy by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8232/8436064017_205f730030_n.jpg" width="320" height="213" alt="Sweeteasy"></a><br /><a href="http://www.flickr.com/photos/karohemd/8437147622/" title="Sweeteasy by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8047/8437147622_0d91815307_n.jpg" width="320" height="213" alt="Sweeteasy"></a> <a href="http://www.flickr.com/photos/karohemd/8436063525/" title="Sweeteasy by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8238/8436063525_da0a3e498b_n.jpg" width="320" height="213" alt="Sweeteasy"></a></div><br /><br />Still more photos <a href="http://www.flickr.com/photos/karohemd/sets/72157632664852707/detail/">on flickr</a>. You can read about the evening from Jo's perspective on <a href="http://afternoontease.co.uk/2013/02/03/sweeteasy-my-high-class-drinking-den-with-a-twist/">her blog</a>.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=58633" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:58379[Eating out] The Sea Tree, Mill Road2013-02-02T23:50:38Z2013-02-03T14:26:20Zcheerfulpublic2On Friday I needed a quick dinner before my next engagement and as <a href="http://theseatree.co.uk/">The Sea Tree</a> on The Broadway section of Mill Road had been recommended to me by various people I decided to try it. The Sea Tree is part traditional fish&chip shop, part fishmonger (one of the very few independent places selling wet fish in Cambridge) and part eaterie with a handful of small to medium sized tables where you can order both from the fish&chip shop menu and their "alternatives" menu with pan-fried or grilled fillets of or whole sea bass, gilthead bream with a choice of sauces and sides as well as a specials board. <br />I picked the "whole baked Whitby crab thermidor" which was served with a mixed salad (leaves, peppers, red onions) and chips. The picked and mixed crab meat was served in the shell of the body and was carefully seasoned so the flavour of the crab still came through and it was cooked on the dot, lovely and moist. There was a nice crust on top, too. The chips were crispy on the outside, fluffy on the inside and not soggy at all.<br />If they can cook something as tricky as crab so well, I'm convinced their other offerings will be just as good. It's a bit out of the way for me but I will definitely be back, most likely for one of their lobster nights. It's not a place to linger because the shop is unsurprisingly rather busy but if you want a quick quality bite before a night out, this is definitely the place to go. They even have an alcohol license and serve beer and wine but I only had orange juice and water because I had a night of cake and cocktails ahead of me.<br />The bill came to around 13 pounds without service.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=58379" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:58280Plate Lickers Supper Club, 27/01/132013-01-28T00:16:16Z2013-01-28T00:16:16Zcheerfulpublic0<a href="http://afternoontease.co.uk/plate-lickers-supper-club/">Plate Lickers</a> is a supperclub by <a href="http://afternoontease.co.uk/">Jo Kruczynska</a> and <a href="http://www.missigs.com/">Ivana Gresham</a>. I was at the first one and loved it but since then my calendar had been against me so I missed the others until today's "Sunday lunch club".<br />It was held in the community centre in Ross St. (off Mill Road) which had more of a sports hall than a restaurant feel to it but it worked quite well, mainly because of the nicely laid out and decorated tables.<br /><br /><div style="text-align: center;">Proceedings started with an excellent hot toddy and deep fried haggis balls with red onion marmalade.</div> <br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8419997403/" title="Platelickers supper club, 01/13 by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8499/8419997403_f6354e64a4_n.jpg" width="213" height="320" alt="Platelickers supper club, 01/13"></a> <a href="http://www.flickr.com/photos/karohemd/8419995623/" title="Jo and her haggis treats by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8471/8419995623_4fd6383872_n.jpg" width="213" height="320" alt="Jo and her haggis treats"></a></div><br /><br /><div style="text-align: center;">The starter was beetroot cured salmon on dill buckwheat blini with creme fraiche:</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8421094392/" title="Beetroot cured salmon by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8098/8421094392_baf92c6592.jpg" width="500" height="333" alt="Beetroot cured salmon"></a><br>This was my favourite dish of the day, the salmon was pretty much perfect.</div><br /><br /><div style="text-align: center;">The main was stuffed roast loin of pork with tatties&neeps and buttered savoy cabbage:</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8419998949/" title="Roast stuffed loin of pork by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8369/8419998949_8233f42e2a.jpg" width="500" height="333" alt="Roast stuffed loin of pork"></a><br>The fun bit about this dish was that the gravy came in a giant teapot:<br><a href="http://www.flickr.com/photos/karohemd/8419998697/" title="Gravy from a giant teapot by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8356/8419998697_4642265b23_n.jpg" width="213" height="320" alt="Gravy from a giant teapot"></a></div><br /><br /><div style="text-align: center;">The palate cleanser was a tangy "baked lemon pot", rather like a flavoured burnt cream but without the caramel topping:</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8419999449/" title="Baked lemon pot by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8336/8419999449_ed56811f25.jpg" width="500" height="333" alt="Baked lemon pot"></a></div> <br /><br /><div style="text-align: center;">The actual dessert was a poached pear with chocolate sauce:</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8421095932/" title="Poached pear, chocolate sauce by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8053/8421095932_e6b0929419_n.jpg" width="213" height="320" alt="Poached pear, chocolate sauce"></a></div><br /><br /><div style="text-align: center;">There are few more photos below and still more <a href="http://www.flickr.com/photos/karohemd/sets/72157632626350116/">on flickr</a>.</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8421096132/" title="Platelickers supper club, 01/13 by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8190/8421096132_95ea2383e8.jpg" width="500" height="333" alt="Platelickers supper club, 01/13"></a><br>Ivana and Jo, our lovely hosts and fantastic cooks.<br /><br /><a href="http://www.flickr.com/photos/karohemd/8421091500/" title="Platelickers supper club, 01/13 by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8506/8421091500_4465010f9b_n.jpg" width="320" height="213" alt="Platelickers supper club, 01/13"></a> <a href="http://www.flickr.com/photos/karohemd/8419996207/" title="Amazing teapot by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8499/8419996207_69bc6366a7_n.jpg" width="320" height="213" alt="Amazing teapot"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/8421095634/" title="Platelickers supper club, 01/13 by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8511/8421095634_f8bdecdc8a.jpg" width="500" height="333" alt="Platelickers supper club, 01/13"></a></div><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=58280" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:57946"Pies & Pints", 26/01/132013-01-27T22:18:13Z2013-01-28T13:43:25Zcalmpublic0Continuing my local binge on Saturday, the destination was the hall by the Catholic church where the <a href="http://www.cambridgefoodandwinesociety.org.uk/">Cambridge Food and Wine Society</a> had invited Carri of <a href="http://www.pavittspies.co.uk/">Pavitt's Pies</a> to offer a tasting of her range of excellent home-made pies. <br />To go with the pies we had a selection of beers from the Moonshine Brewery in Cambridge which were equally excellent. <br />The pies on offer were: <br /><br />Mushroom, onion and thyme (vegetarian)<br />Chicken and mushroom<br />Beef and ale<br />Cheese and onion (vegetarian)<br />Pork and chorizo<br />Pavitt’s Piemosa (vegetarian, similar filling to samosa but with a pie crust)<br /><br />There was also a selection of beers from Cambridge's Moonshine Brewery: Parkers Piece, Reel Ale (orginally brewed for the Arts Cinema), Night Watch Porter, Silent Night, Black Dog and Boathouse Bitter, ranging from a pale ale to a strong Porter.<br /><br />A few photographic impressions:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8417468277/" title="Carri Pavitt by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8333/8417468277_52708a74ae.jpg" width="333" height="500" alt="Carri Pavitt"></a> <a href="http://www.flickr.com/photos/karohemd/8418560946/" title="Pies and Pints with Pavitt's Pies by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8495/8418560946_d5e511ec77.jpg" width="333" height="500" alt="Pies and Pints with Pavitt's Pies"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/8417468017/" title="Pies and Pints with Pavitt's Pies by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8467/8417468017_d077e1ec12.jpg" width="500" height="333" alt="Pies and Pints with Pavitt's Pies"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/8417468437/" title="Cheese & Onion by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8090/8417468437_51f9c03a73_n.jpg" width="320" height="213" alt="Cheese & Onion"></a> <a href="http://www.flickr.com/photos/karohemd/8418561394/" title=""Piemosa" by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8221/8418561394_93ff3da0fa_n.jpg" width="320" height="213" alt=""Piemosa""></a><br /><a href="http://www.flickr.com/photos/karohemd/8418561472/" title="Carrie and Caroline by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8363/8418561472_57cc238307_n.jpg" width="320" height="213" alt="Carrie and Caroline"></a> <a href="http://www.flickr.com/photos/karohemd/8417468703/" title="Pies and Pints with Pavitt's Pies by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8221/8417468703_c4cb1c6975_n.jpg" width="320" height="213" alt="Pies and Pints with Pavitt's Pies"></a></div><br /><br />For more impressions, have a look at <a href="http://www.jeanlucbenazet.com/blog/pr-photography/pavitts-pie-tasting-cambridge/">Jean-Luc Benazet's blog with the official photos</a>.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=57946" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:57629Burns supper at Urban Larder, 25/01/132013-01-27T20:33:04Z2013-01-27T22:27:34Zcheerfulpublic0On Friday evening I braved the cold and took the bus to <a href="http://www.urbanlarder.co.uk/">Urban Larder</a> on Mill Road. This is a small independent shop stocking mainly local produce from breads and meat via handmade pies (incl. <a href="http://www.pavittspies.co.uk/">Pavitt's Pies</a>) and cakes (e.g. from <a href="http://afternoontease.co.uk/">Afternoon Tease</a>) to preserves of all kinds and it's café during the day.<br /><br />The shop also hosts regular events in the evening and this was one of them. It started with a glass of bubbly which was nice but didn't do much to warm me up. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8415732550/" title="The table is set by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8334/8415732550_b4a24b48e9.jpg" width="333" height="500" alt="The table is set"></a></div><br /><br />However, this trick was accomplished by the first course, a hearty bowl of Cock a Leekie soup, a thick stew with leeks and chicken. This was a great way of getting us going and prepare us for the main event. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8415733180/" title="Cock a Leekie Soup by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8236/8415733180_83deb663d3.jpg" width="500" height="333" alt="Cock a Leekie Soup"></a></div><br /><br />The beast was brought out and presented to Donald who addressed it in <a href="http://www.robertburns.org/works/147.shtml">the traditional manner</a>. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8414637679/" title="Donald addressing the haggis by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8364/8414637679_82c72a0264.jpg" width="333" height="500" alt="Donald addressing the haggis"></a> <a href="http://www.flickr.com/photos/karohemd/8415733524/" title="Donald addressing the haggis by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8054/8415733524_11e79158de.jpg" width="333" height="500" alt="Donald addressing the haggis"></a></div><br /><br />The haggis was excellent with a rich, meaty taste and not too peppery. Sometimes it's very peppery while still being bland so this one had a good balance. Tatties and neeps on the side, obviously, and an excellent tarragon cream sauce. There was also a dram of whisky, a <a href="http://www.englishwhisky.co.uk/the-whisky">very young English one from Norfolk</a> of all places. Considering its youth (3 years!) it was quite good, if a bit rough but I could well imagine that mellowing with age. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8414638183/" title="The wee beastie itself by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8097/8414638183_68e96e3bfe.jpg" width="500" height="333" alt="The wee beastie itself"></a></div><br /><br />For pudding, there was Cranachan, a Scottish version of trifle with raspberries and toasted oats. This was really good and not at all heavy.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8415733974/" title="Cranachan by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8055/8415733974_1b5615d966.jpg" width="333" height="500" alt="Cranachan"></a></div><br /><br />The last official act of the evening was a group rendition of Auld Lang Syne which sounded rather good in the small room. All in all an excellent evening with lovely people. A few more photos below:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8414638433/" title="Donald by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8225/8414638433_fdb3d38356_n.jpg" width="213" height="320" alt="Donald"></a> <a href="http://www.flickr.com/photos/karohemd/8415732984/" title="Guests by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8505/8415732984_4d33749397_n.jpg" width="213" height="320" alt="Guests"></a><br /><a href="http://www.flickr.com/photos/karohemd/8415732858/" title="Guests by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8238/8415732858_a770eb7af5_n.jpg" width="320" height="213" alt="Guests"></a> <a href="http://www.flickr.com/photos/karohemd/8415732696/" title="Guests by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8196/8415732696_7e251ddc50_n.jpg" width="320" height="213" alt="Guests"></a></div><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=57629" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:57560[Shopping] Independet food shops north of the river in Cambridge2013-01-14T12:14:07Z2013-01-18T23:04:20Zbusypublic11<i>[Edit: This was originally a post about the immediate area where I live but various twitter friends have suggested I expand this to north of the river]</i><br />Various bloggers and websites have written about independent shops in Cambridge but those usually concentrate on city centre and Mill Road (which of course is the mecca of shops offering produce from all over the world) and not where I live (King's Hedges/Arbury). While cheap(er), this area is not as poorly supplied as one might think and there are a few local gems.<br /><br /><a href="http://www.localsecrets.com/commercial.cfm?id=8305~art+of+meat+west+and+son+cambridge+local+foods+"><b>The Art of Meat</b></a> (Arbury Court)<br />This is my local butcher with a good selection of various cuts and joints of high quality beef, pork (from <a href="http://www.dingleydell.com/">Dingley Dell</a>, no less), lamb, chicken and sometimes game. Their own sausages (three main varieties and a number of changing specials) are superb as is the bacon that is cured on site. Service is friendly and superb, always happy and willing to accommodate special requests and recommending substitutes should something not be available. The little extra cost is easily outmatched by the superior quality. Highly recommended. <br /><br /><b>Les Ward</b> (Arbury Court)<br />A family run greengrocer offering very reasonably priced veg and fruit, some dry goods and preserves and, er, fresh flowers. So much better and even cheaper than Budgens opposite.<br /><br />There's also a baker's in Arbury Court but for me it's not very good, I still have rather continental tastes when it comes to bread. <br /><br /><a href="http://www.dailybread.co.uk/cambridge-home"><b>The Daily Bread Co-op</b></a><br />This place in an industrial estate between King's Hedges Road and the green behind Nun's Way (accessed either via KHR or a footpath from the green off Campkin Road) offers only organic or at least fairtrade goods. Mostly dry goods like muesli (a selection of varieties mixed on site as well as the basic ingredients to mix your own), flour, pasta/rice/couscous/grains, tinned goods, soy products, gluten free and vegetarian alternatives. A little bit of veg, too, but they do not get regular deliveries so it's always quickly gone or looks a bit sorry. There are also artisan breads (also not always fresh, depending on when they get their delivery) and non-food supplies like eco-friendly cleaners/detergents, reusable nappies etc. I get most of my dry and tinned goods there.<br /><br /><a href="http://cambridgequalitymeats.co.uk/"><b>Cambridge Quality Meats</b></a> (Arbury Road)<br />This butcher is a bit further from me so I don't go there often but they have a similar selection to the Art of Meat, own sausages (incl. biltong) and they tend to have more non-chicken poultry and game. If you're on Milton Road/bottom end of Arbury Road/Chesterton, this is the butcher for you.<br /><br /><a href="http://www.alnoorgrocers.co.uk"><b>Al Noor</b></a><br />This Asian grocer has a good selection of fresh (and sometimes unusual) vegetables and fruit, dry goods, spices and tinned goods as well as a halal butcher. They are inexpensive and also open until 8 which is great as I can drop in on the way home from work. All the others are available (to me) on Saturdays only.<br /><br /><a href="http://www.radmorefarmshop.co.uk/"><b>Radmore Farm Shop</b></a> (Chesterton Road)<br />I haven't been there but various people have recommended it. <br /><br /><a href="http://nasreendar.com/"><b>Nasreen Dar</b></a> (Histon Road)<br />Asian supermarket that also offers takeaway curries.<br /><br /><b>A Waller & Son</b><br />A butcher's on Victoria Avenue, just before the bridge. A prime address for game and more "exotic" choices like hare.<br /><br /><a href="http://www.maskellsbakery.co.uk/"><b>Maskell's</b></a> (Akeman St.)<br />Another independent but basic baker's shop<br /><br />If you happen to know any others in the area, feel free to comment/recommend. If you would like to provide a short description of the shop (a couple of lines, as above), you'd be more than welcome. The post is set to allow anonymous comments so feel free but leave a name. If you have a blog yourself, please log in with <a href="http://openid.net/">Open ID</a>.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=57560" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:57156The Kitchen Cabinet recording, Clare College, 05/01/132013-01-08T15:30:43Z2013-01-08T17:32:45Zamusedpublic2I'd always thought the idea of food programmes on the radio a bit strange until <a href="http://www.bbc.co.uk/programmes/b01klvhq">The Kitchen Cabinet</a> came along, a travelling panel discussion led by restaurant critic Jay Rayner with four guests from the food world (writers, chefs, scientists, historians). The discussion topics are a mix of specific themes related to location and trends and questions from the audience. When a while ago tickets for Cambridge were released I applied for a ticket (the BBC run a system for their shows where people send in applications from which the audience is selected) and was lucky to get one. Knowing that they always send out more tickets than there are seats, I wanted to get to Clare College way ahead of time but was delayed by chores and a very slow bus so when I got there there was already a very large queue and when the person putting stickers on tickets came through she stopped just three people ahead of me, explaining that anyone behind the line was in the "reserve" and wouldn't be guaranteed a seat. Thankfully, I had run into <a href="http://cambridgewineblogger.blogspot.co.uk/">Tom Lewis</a>, a Cambridge based wine blogger, who was on the guest list and was able to get me in as his +1. Thanks again, Tom!<br />When the queue finally moved, we filed into a holding room where I ran into a few other familiar faces (Mark Poynton, head chef of Alimentum, and <a href="https://twitter.com/ythos"><span style='white-space: nowrap;'><img src='https://www.dreamwidth.org/img/silk/identity/user.png' alt='[profile] ' width='17' height='17' style='vertical-align: text-bottom; border: 0; padding-right: 1px;' /><b>ythos</b></span></a>). I filled in the survey but couldn't think of a question to the panel.<br />Then it was time to enter the auditorium where I managed to get a reasonable seat about halfway up. After more waiting, the producer said a few words and then introduced the host, Jay Rayner, who in turn then introduced the panel: <a href="http://cheftimanderson.com/">Tim Anderson</a>, beer and Japanese food geek, winner of Masterchef 2011 and soon to be head chef of Nanban, a new ramen restaurant to be opened in London later this year; <a href="http://www.angelahartnett.co.uk/">Angela Hartnett</a>, head chef of Murano in London; <a href="http://www.anniegray.co.uk/">Dr. Annie Gray</a>, food historian from Ely and local hero <a href="http://timhayward.com/home.html">Tim Hayward</a> (with the best buns in broadcasting), owner and resurrector of <a href="http://www.fitzbillies.com/">Fitzbillies</a>, journalist and magazine editor.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8350124765/" title="BBC Kitchen Cabinet recording by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8213/8350124765_d43dc350c8_c.jpg" width="800" height="399" alt="BBC Kitchen Cabinet recording"></a></div><br /><br />The topics discussed were as varied as new year resolutions, Japanese food and its role/reputation in the UK, what to do with leftover cheese, port and celeriac, fasting, the point of swans as a foodstuff (it turned out that two members of the audience had actually eaten swan and neither had been impressed), the worst student meals the panel had cooked, and which kitchen innovations the panel wanted to see. <br /><br />There were interesting bits on the various types of miso by Tim Anderson, the fact that pork and curry were introduced into Japan by the British, or that burnt cream wasn't invented in Cambridge as it is sometimes claimed. We discovered that putting a large slab of stone (possibly not a gravestone, as Tim Hayward suggested) in your oven can improve heat distribution.<br /><br />We also discovered that Wisconsinites are raised on a healthy diet of Mac&Cheese, that High Table (at old universities) isn't just the table where the bigwigs sit but also an occasion where the exchange and discussion of ideas between faculties is encouraged, that Angela Hartnett had never cooked a bad meal in her life and that some of the yet to be invented kitchen gadgets should be a mini Aga and an entirely safe to use mandolin.<br /><br />All in all, the recording with pickups/re-recordings of some sections lasted about an hour which then was edited down to the half hour you heard on the radio. The whole thing was really enjoyable as there was lots of banter that will most likely not make the cut but helped involve the audience. <br /><br />The programme is also available as a <a href="http://www.bbc.co.uk/podcasts/series/kc">podcast</a> with a few extra bits of chatter before and after. ETA: The podcast also includes bits I mentioned above but didn't make the broadcast (stone in oven, miso, Tim H's note on High Table and college kitchen equipment, parsnips, celeriac, burnt cream and the kitchen innovations).<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=57156" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:56932[Dining] St. John's Chophouse, Cambridge2013-01-07T12:57:54Z2013-01-07T13:05:09Zbusypublic0On my way back from the recording of Kitchen Cabinet (more on that in a separate post tomorrow), I walked past <a href="http://www.cambscuisine.com/st-johns-chop-house">St. John's Chophouse</a> and having not been (and remembering I didn't have time to marinade that Barnsley chop I had bought in the morning), I decided to have early dinner. <br />The restaurant with its bare wooden tables and low lighting has a cosy feel to it. There's a huge fireplace which sadly didn't contain a fire but a selection of meat cleavers hanging from a rack(!). I guess that makes it a good place to be when the zombie apocalypse comes.<br /><br />I wasn't that hungry so started with a main, a "t-bone" pork chop. The meat was cooked a bit more well than I like but was still reasonably juicy and flavourful. I guess they err on the side of caution as food authorities are still unconvinced about the safety of "undercooked" pork so that was fine. The combination of apple sauce on top and spicy mustard sauce around worked well with it, as did the bubble and squeak. The slither of crackling on top was excellent.<br />By the time I was finished, I was glad I hadn't chosen a starter but I had room for a pudding so chose the "Cambridge burnt cream" (in quotes as we had learnt just a few hours earlier during the Kitchen Cabinet recording that it wasn't a Cambridge invention, after all). This was a generous portion in a coffee cup, a bit dense but not curdled, good crunchy caramel topping and a crumbly, sugary biscuit on the side. With that I had a small glass of Pomona which is now a new favourite drink. It's basically a fortified cider, if you will.<br /><br />The bill without automatic service charge came to just under 28 pounds for a main, a pudding, a pint of ale and the Pomona so about the same as you would pay for a similar meal at The Punter opposite but in my opinion The Punter is better. However, it's not a chain (part of a local restaurant group) and uses mostly local produce so definitely has its place as an independent offering, which are rare in Cambridge.<br /><br />No photos as it was too dark and I only had the G10 on me.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=56932" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:56770[Cooking] Duck leg confit2013-01-03T16:40:11Z2013-01-03T16:40:11Zaccomplishedpublic6I've been wanting to do this for a while so I finally bought a pack of Gressingham duck legs and some duck fat on Monday.<br />To prepare, I rubbed the duck pieces with a mix of chopped garlic, sea salt, cracked black pepper and thyme, wrapped the bowl in clingfilm and let it sit in the fridge.<br />After about three hours, I took the legs out of the fridge and let them come to room temperature. Meanwhile, I melted the fat in a saucepan that was big enough to fit the two legs snugly. I scraped off most of the seasoning and dropped the legs into the fat, put on a lid and let them simmer on the lowest setting my cooker offers for three hours or so, checking now and then that the meat was still completely submerged and the fat wasn't boiling. <br />Now came the tricky part, taking out the legs without them falling apart. I managed this mostly with one leg but the other was in pieces. I let the legs drain on plenty of kitchen paper for a few minutes while I preheated my little grill oven on its highest setting (probably around 220°). The intact leg as well as the skin from the one that fell apart went onto a rack in a tray under the grill for about 15 minutes until it was nicely browned and crispy (possibly a touch too long). It looked like this:<br /><br /><center><a href="http://www.flickr.com/photos/karohemd/8334939474/" title="Confit duck leg and scratchings by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8364/8334939474_f22a800b21.jpg" width="500" height="500" alt="Confit duck leg and scratchings"></a></center><br /><br />The meat was soft and the skin crispy without being fatty as all the fat had rendered. Being very lazy I just had a mixed leaf salad and some ciabatta with it. It was very good indeed.<br /><br />I took the rest of the meat off the other leg, shredded it, wrapped it in foil with some of the fat and kept it in the fridge for lunch today.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=56770" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:56410[Dining] A return to The Hole in the Wall, Little Wilbraham2012-11-30T15:36:08Z2012-11-30T15:37:31Zcheerfulpublic1My last visit to <a href="http://holeinthewallcambridge.com/">this lovingly restored pub/restaurant</a> was <a href="http://karohemd.dreamwidth.org/40742.html">over a year ago</a> as it's a little out of the way when you don't have a car and a taxi fare is just a little bit too steep so I have to wait until I can persuade friends to come along and give me lift on the way. Yesterday, <a href="http://kitchenprincessdiaries.blogspot.co.uk/">Sandi</a> and Tim were so kind.<br />We arrived a bit early so had a drink in the bar before being shown through the rabbit's warren of the building to our table in the cosy but sparsely lit dining room. The choice of mains on the menu was somewhat reduced by the time we got there as the lamb was not on (the delivered meat wasn't up to the chef's standard) so there had been increased demand for the pork chop so my friends opted for the steak for two while I chose the hake. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8230330925/" title="PSB and beignets by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8066/8230330925_925805cef4.jpg" width="500" height="333" alt="PSB and beignets"></a></div><br />My starter of purple sprouting broccoli with beignets (more similar to Spanish croquetas than doughnuts) worked really well. I could easily have finished a bowl of those beignets. My friends were equally happy with their choice of ham hock terrine with pickles and smoked salmon respetively. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8231392576/" title="Hake, mussles chowder by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8483/8231392576_82d12aa0e4.jpg" width="500" height="333" alt="Hake, mussles chowder"></a></div><br />My main of a perfectly cooked fillet of hake with mussel chowder was a wonderfully warming and satisfying dish while still being light.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8231392840/" title="Roasted Marrow Bones by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8205/8231392840_c2709407c7.jpg" width="500" height="333" alt="Roasted Marrow Bones"></a></div><br />This was the roasted marrow bone that came with the steak. I helped myself to a few teaspoonfuls. It was very rich but literally melted in your mouth. Very very good indeed.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8230330097/" title="Brownie by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8488/8230330097_efffebaec0.jpg" width="500" height="333" alt="Brownie"></a><br><br /><a href="http://www.flickr.com/photos/karohemd/8230329767/" title="Hole in the Wall, 29/11/12 by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8484/8230329767_f10c1df800.jpg" width="500" height="333" alt="Hole in the Wall, 29/11/12"></a></div><br />We'd heard lots of praise for the HITW's doughnuts so were eager to try them for dessert but sadly, there had been too much demand for those, too, so we settled for the sticky bread and butter pudding and the chocolate brownie which were both nicely balanced and not too sweet. <br /><br />Despite being denied a few menu choices, this was a great meal and for the quality, reasonably priced, too. I hope to be back soon because I want to try those doughnuts!<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=56410" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:56262[Dining] Dinner at Bubbledogs &2012-10-28T16:30:24Z2012-10-28T16:37:02Zenthralledpublic0One of the hottest new addresses in London is <a href="http://www.bubbledogs.co.uk">Bubbledogs</a>, a joint venture by James Knappett (who used to work at Per Se, Noma and The Ledbury, to name a few) and Sandia Chang (most recently the queen of wines at Roganic), serving gourmet hot dogs in the main area of the restaurant. In the back, there is the <i>&</i> part of the restaurant, where head chef James has set up an impressive open kitchen surrounded by an U shaped counter with 19 seats from where the guests can watch the chefs at work. The daily changing menu lists no dishes as such, only the main ingredient but the dishes are described and explained by James as they are served. Being able to watch how dishes are being cooked and put together is great and the chefs are happy to chat and answer questions. Here's what I had, your experience will vary. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131135807/" title="Shrimp by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8187/8131135807_6d4698feb0.jpg" width="500" height="333" alt="Shrimp"></a><br>Shrimp (crispy heads with a dipping sauce including lobster coral). Great nibbles, almost like popcorn.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131135979/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8334/8131135979_8fa3949eb0.jpg" width="500" height="333" alt="Kitchen action"></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131136097/" title="Shrimp by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8464/8131136097_72d85cdcfa.jpg" width="500" height="333" alt="Shrimp"></a><br>Shrimp bodies, dill, frozen horseradish.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131136201/" title="Chicken by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8470/8131136201_83e2648bdb.jpg" width="500" height="333" alt="Chicken"></a><br>Chicken skin, rosemary cream, bacon jam, a very naughty dish but oh so good. Just tell yourself they're biscuits.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131136403/" title="Mackerel by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8471/8131136403_d9afd138fd.jpg" width="500" height="333" alt="Mackerel"></a><br>Mackerel, oyster, cucumber, sea purslane</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131136535/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8043/8131136535_b1fbafe0cd.jpg" width="500" height="333" alt="Kitchen action"></a></div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131136675/" title="Scallop by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8188/8131136675_2a0936aaf0.jpg" width="500" height="333" alt="Scallop"></a><br>Scallop</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131137051/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8473/8131137051_6c11b7f5de.jpg" width="500" height="333" alt="Kitchen action"></a><br>Shaving truffle</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131137201/" title="Truffle by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8472/8131137201_b87756f51e.jpg" width="500" height="333" alt="Truffle"></a><br>Truffle pasta</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131163444/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8188/8131163444_97fa98be93.jpg" width="500" height="333" alt="Kitchen action"></a><br>Rack of roe buck being seared in the pan</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131163698/" title="Duck hearts by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8047/8131163698_6467abe8b9.jpg" width="500" height="333" alt="Duck hearts"></a><br>Duck hearts, turnip</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131164282/" title="Venison by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8043/8131164282_7a639a79f7.jpg" width="500" height="333" alt="Venison"></a><br>Venison rack and fillet, chestnut, sprout leaves, wild mushrooms</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131138401/" title="Burrata by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8052/8131138401_0f2a7e0aea.jpg" width="500" height="333" alt="Burrata"></a><br>Burrata, shallots</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131164774/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8325/8131164774_0a9174d894.jpg" width="500" height="333" alt="Kitchen action"></a><br>Roasted figs</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131164916/" title="Fig by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8192/8131164916_b2d94c9d5f.jpg" width="500" height="333" alt="Fig"></a><br>Roasted fig</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131138897/" title="Apple by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8330/8131138897_8252338b39.jpg" width="500" height="333" alt="Apple"></a><br>Apple cake</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8131139039/" title="Blackberry by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8464/8131139039_9dd48f4013_m.jpg" width="160" height="240" alt="Blackberry"></a> <a href="http://www.flickr.com/photos/karohemd/8131165572/" title="Blackberry by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8332/8131165572_fa25e78ace_m.jpg" width="160" height="240" alt="Blackberry"></a><br>Tiny blackberry cake covered in chocolate</div><br /><br />A few more photos on <a href="http://www.flickr.com/photos/karohemd/sets/72157631871782849/">flickr</a>. There are more to come but I currently have limited internet access.<br /><br />This excellent, flavourful food was accompanied by perfectly matching wines selected by Sandia. You are obviously free to pick your own wine from the list.<br />This experience went straight up into the list of the best meals I've had, currently fighting with The Ledbury and my two visits to Roganic.<br />Needless to say, this took some time, around three and a half hours so I was glad it was a seat at the 6:30 sitting that had become available or I wouldn't have been able to get home afterwards.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=56262" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:55844Lunchy Peach, The Coach and Horses, Clerkenwell, 22/09/122012-09-23T14:57:08Z2012-09-30T20:33:31Zcheerfulpublic2A few months ago Burmese food blogger <a href="http://www.meemalee.com/">MiMi Aye</a> and <a href="http://cheftimanderson.wordpress.com/">Tim Anderson</a> (MasterChef 2011 winner, among others) got together and planned an homage to the food of <a href="http://momofuku.com/">David Chang</a> who at the time ran a short popup at St. John's in London. They joked they would be able to do it better or at least definitely cheaper. Encouraged by friends and twitter followers they planned a one-off lunch event and this is what happened yesterday.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8013418862/" title="Danny, Tim and MiMi by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8177/8013418862_51a11521df.jpg" width="500" height="333" alt="Danny, Tim and MiMi"></a><br>The team in the kitchen (with fellow blogger <a href="http://foodurchin.blogspot.co.uk/">Danny Kingston</a> on the left), eager to get going</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8013419612/" title="Five spice pork belly bun by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8180/8013419612_e1e319b8fb.jpg" width="500" height="333" alt="Five spice pork belly bun"></a><br>First course: Five spice pork belly bun, mustard daikon. The meat was incredibly tender, the daikon crunchy and the sauce had a pleasant warmth to it.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8013421718/" title="Crispy brawn by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8305/8013421718_babe655f7a.jpg" width="500" height="500" alt="Crispy brawn"></a><br>Second course: Crispy brawn, chicory, Gochujang mayonnaise. Another celebration of the "cheap" parts of the pig. The meat inside the crispy coating was soft and moist and the spicy mayonnaise went really well with it.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8013419551/" title="Spicy sausage and rice cakes by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8037/8013419551_1867a43eb3.jpg" width="500" height="333" alt="Spicy sausage and rice cakes"></a><br>Third course: Spicy sausage and rice cakes, Mandalay Mohntee sauce, crispy leek root. I really liked this, too, but I had to be careful of the tiny slices of green chillies that were really hot. The rice cakes were crispy on the outside and chewy in the middle, an interesting texture.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8013423446/" title="Frozen foie gras by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8440/8013423446_b4c77e383b.jpg" width="333" height="500" alt="Frozen foie gras"></a><br>The next course was a bit different: Frozen foie gras, Gewürztraminer gel, pickled lychees, pine nuts. This was interesting but overall a bit too sweet for me.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8013424556/" title="Bo Ssäm by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8318/8013424556_0b91f090db.jpg" width="500" height="333" alt="Bo Ssäm"></a><br>The "main" course was Bo Ssäm (slow roasted and pulled pork shoulder) with a variety of Shan style kymchee amd sauces. This came on a large platter with lettuce so each guest could assemble their own wraps. Needless to say, the meat was tender and moist and the accompaniments worked really well.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8013424916/" title="Cereal milk, avocado gelato, chocolate and hazelnut thing by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8302/8013424916_7a428ef88e.jpg" width="500" height="333" alt="Cereal milk, avocado gelato, chocolate and hazelnut thing"></a><br>Dessert: Cereal milk, avocado gelato, chocolate and hazelnut thing. The set milk was malty and the avocado gelato worked really well with the crisp. The idea of avocado ice cream sounds bizarre but it worked because it was neither sweet nor savoury, more earthy.</div><br /><br />Overall, the food was excellent and there was a huge amount. I had skipped breakfast and was glad for it, I also didn't need dinner in the evening. Everybody I spoke to or overheard loved it, too so the event was a definite success.<br /><br />Here are a few more photos from behind the scenes. You can click them to view them larger on flickr:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/8013418742/" title="MiMi's crackling by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8181/8013418742_1f63db8c83_n.jpg" width="213" height="320" alt="MiMi's crackling"></a> <a href="http://www.flickr.com/photos/karohemd/8013416127/" title="MiMi's dishes in diagram format by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8176/8013416127_6d0519c4cf_n.jpg" width="213" height="320" alt="MiMi's dishes in diagram format"></a> <a href="http://www.flickr.com/photos/karohemd/8013416223/" title="The buns are served by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8171/8013416223_68fff47855_n.jpg" width="213" height="320" alt="The buns are served"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/8013419746/" title="Crispy brawn by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8038/8013419746_276fdcb1e3_n.jpg" width="320" height="213" alt="Crispy brawn"></a> <a href="http://www.flickr.com/photos/karohemd/8013417565/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8174/8013417565_00356c9e7b_n.jpg" width="320" height="212" alt="Kitchen action"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/8013418053/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8317/8013418053_f49f9976d3_n.jpg" width="213" height="320" alt="Kitchen action"></a> <a href="http://www.flickr.com/photos/karohemd/8013421320/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8462/8013421320_4a9dcceebc_n.jpg" width="213" height="320" alt="Kitchen action"></a> <a href="http://www.flickr.com/photos/karohemd/8013421472/" title="Brawn is ready! by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8458/8013421472_74d12c6a01_n.jpg" width="213" height="320" alt="Brawn is ready!"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/8013418889/" title="Rice cakes by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8322/8013418889_0831b8c765_n.jpg" width="320" height="213" alt="Rice cakes"></a> <a href="http://www.flickr.com/photos/karohemd/8013422236/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8438/8013422236_b1eb0fa521_n.jpg" width="320" height="213" alt="Kitchen action"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/8013419007/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8182/8013419007_b7e7351abe_n.jpg" width="213" height="320" alt="Kitchen action"></a> <a href="http://www.flickr.com/photos/karohemd/8013419125/" title="Sausage dish on the pass by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8033/8013419125_fe6aafdcf9_n.jpg" width="213" height="320" alt="Sausage dish on the pass"></a> <a href="http://www.flickr.com/photos/karohemd/8013419877/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8316/8013419877_85faf04a84_n.jpg" width="213" height="320" alt="Kitchen action"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/8013420325/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8446/8013420325_64bfb902f8_n.jpg" width="320" height="213" alt="Kitchen action"></a> <a href="http://www.flickr.com/photos/karohemd/8013420809/" title="Kitchen action by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8033/8013420809_04f6e4fb93_n.jpg" width="320" height="213" alt="Kitchen action"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/8013421701/" title="Happy diners by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8181/8013421701_b07a1393fc_n.jpg" width="320" height="213" alt="Happy diners"></a> <a href="http://www.flickr.com/photos/karohemd/8013424810/" title="Doggy duck by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8296/8013424810_2ce03e9370_n.jpg" width="320" height="213" alt="Doggy duck"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/8013425234/" title="The heroes of the day by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8460/8013425234_82447daae5.jpg" width="500" height="333" alt="The heroes of the day"></a></div><br /><br /><a href="http://www.flickr.com/photos/karohemd/sets/72157631598680215/">Still more photos on flickr.</a><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=55844" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:55770[Dining] Lunch at The Ledbury, 15/09/122012-09-16T14:15:53Z2012-09-17T16:23:33Zenthralledpublic0After a number of friends and fellow food bloggers had only good things to say about it, a visit at <a href="http://www.theledbury.com/">The Ledbury</a> had been on the cards for a while so I booked a table for lunch this Saturday. When I arrived at 13:45, the dining room was packed with a lively atmosphere. I had a table overlooking the dining room with the window in my back so I had both plenty of light and a good view of what was going on elsewhere. <br />The choice of what to eat was obvious: the tasting menu as that would both give me a good selection of Brett Graham's cuisine and had roast grouse, a game bird I had yet to try. As it was daytime, I didn't feel up to taking the flight of wines as well so asked the sommelier to recommend a glass of white (Alabrino) and red (Sequillo) wine that would take me through the menu which worked rather well. <br /><br />The meal started with an amuse bouche of which I can't remember the details but contained scallop and wasabi among other elements. Really fresh and full of various flavours. Fresh bread was served as well, an excellent sourdough and one with bacon and onions that almost looked like a Chelsea bun. The rest of the menu follows in photos with a short description.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7990125013/" title="The Ledbury - Green bean, nectarine, hazelnut salad by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8312/7990125013_1936359c7f.jpg" width="500" height="333" alt="The Ledbury - Green bean, nectarine, hazelnut salad"></a><br>Green bean, nectarine, hazelnut salad, grated foie gras. Crunchy beans, really strongly flavoured nuts with the nectarines not sweet but mellowing the flavours. The foie on top just melted on your tongue.<br /><br /><a href="http://www.flickr.com/photos/karohemd/7990125133/" title="The Ledbury - Heritage tomato by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8444/7990125133_a2f69514d9.jpg" width="500" height="333" alt="The Ledbury - Heritage tomato"></a><br>Heritage tomatoes with fresh sheep's cheese (in the cigar). I'm not a fan of tomatoes in general but these were really nice as both the dressing and the cheese took off some of the edge.<br /><br /><a href="http://www.flickr.com/photos/karohemd/7990134152/" title="The Ledbury - Mackerel by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8306/7990134152_00cf823bf0.jpg" width="500" height="333" alt="The Ledbury - Mackerel"></a><br>Flame-grilled Mackerel with avocado. This was my first highlight of the menu. The fish was soft and flaking, the skin crispy, most likely the best piece of mackerel I've ever had.<br /><br /><a href="http://www.flickr.com/photos/karohemd/7990125355/" title="The Ledbury - Lobster by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8310/7990125355_01e372bee3.jpg" width="500" height="333" alt="The Ledbury - Lobster"></a><br>Lobster, leek, potato. Needless to say, this was perfect and full of flavour.<br /><br /><a href="http://www.flickr.com/photos/karohemd/7990125451/" title="The Ledbury - Pork jowl by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8441/7990125451_c3fa26e909.jpg" width="500" height="333" alt="The Ledbury - Pork jowl"></a><br>Next up one of the best pieces of pork I've had: They cook the jowl for 18 hours at 85 degrees with various spices which makes the meat wonderfully soft while preserving its moistness. The skin is then crisped up to make the crackling you see. I was actually presented with the whole cut before I received my portion which I thought was a nice touch.<br /><br /><a href="http://www.flickr.com/photos/karohemd/7990125545/" title="The Ledbury - Roast grouse by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8305/7990125545_94b9cf2cac.jpg" width="500" height="333" alt="The Ledbury - Roast grouse"></a><br>Then, the main event: Roast grouse (breast, leg and the heart on a skewer), beetroot, red chicory and plums. It was my first taste of grouse and I loved it. I actually thought it would be more gamey than it was. Now I know what the fuss is about.<br /><br /><a href="http://www.flickr.com/photos/karohemd/7990134536/" title="The Ledbury - Olive oil panacotta, damson, raspberry, sweet cicely by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8441/7990134536_9c836afe6d.jpg" width="333" height="500" alt="The Ledbury - Olive oil panacotta, damson, raspberry, sweet cicely"></a><br>This pre-dessert of olive-oil panacotta, damson sorbet and raspberry was the perfect palate-cleanser after the rich meat mains.<br /><br /><a href="http://www.flickr.com/photos/karohemd/7990125731/" title="The Ledbury - Figs, pistachio, lemon beignet by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8182/7990125731_3a872aa572.jpg" width="500" height="333" alt="The Ledbury - Figs, pistachio, lemon beignet"></a><br>The first dessert: Figs, pistachio, lemon beignet. Fruity, nice and fresh. I could have eaten a whole box of those beignets...<br /><br /><a href="http://www.flickr.com/photos/karohemd/7990125813/" title="The Ledbury - Blackberry tart by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8443/7990125813_cd02e39154.jpg" width="500" height="333" alt="The Ledbury - Blackberry tart"></a><br>The last dessert was a smooth and crunchy tart. <br /><br />To finish I had a cup of fresh mint tea with petit fours, the latter served in a dried cocoa husk on cocoa nibs.<br><a href="http://www.flickr.com/photos/karohemd/7990125903/" title="The Ledbury - Mint tea and petit fours by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8305/7990125903_7f4deb469c_m.jpg" width="240" height="160" alt="The Ledbury - Mint tea and petit fours"></a> <a href="http://www.flickr.com/photos/karohemd/7990126005/" title="The Ledbury - Petit Fours by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8311/7990126005_331462ce35_m.jpg" width="240" height="160" alt="The Ledbury - Petit Fours"></a></div><br />At that point, I had reached capacity and had to decline the cheese, as inviting as the trolley looked. So, in total an excellent culinary experience with a varied selection of perfectly executed dishes full of harmonising flavours. Service was spot-on, too, friendly and engaging, there when you needed it and left you in peace while you were eating. This obviously didn't come cheap, the tasting menu, two glasses of wine and tea at the end plus 12.5% service came to just under £150, and while I wouldn't call it a bargain I still felt I had received value for money.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=55770" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:55449[Photos] Michelle Gillott, a pastry chef at work2012-09-02T15:21:27Z2012-09-03T21:57:06Zaccomplishedpublic0A couple of weeks ago <a href="http://chocolateshells1.com/">Michelle Gillott</a>, former pastry chef at Midsummer House, cake maker and chef consultant asked if I could take a few photos of her working and the final creations for an upcoming book that is going to feature the work of pastry chefs from around the world. That was an opportunity I couldn't let slip so last Sunday we met up at Alimentum where we divided the shoot between the preparation of the three dishes in the kitchen and the plating in the restaurant.<br />The photos should give you an idea for the processes involved in preparing the dishes but for the actual recipes you will have to buy the book. :)<br /><br /><div style="text-align: center;"><b>Baked yoghurt, strawberries, caramelised oats, honeycomb</b><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890104250/" title="Caramelising the oats by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8312/7890104250_545b5ef168.jpg" width="333" height="500" alt="Caramelising the oats"></a> <a href="http://www.flickr.com/photos/karohemd/7890104484/" title="Honeycomb by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8175/7890104484_fb2b7b468a.jpg" width="333" height="500" alt="Honeycomb"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890105020/" title="Plating the baked yoghurt by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8149/7890105020_d90d7f1866_z.jpg" width="640" height="426" alt="Plating the baked yoghurt"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890105278/" title="Plating the baked yoghurt by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8153/7890105278_0b687e2cd1_z.jpg" width="640" height="426" alt="Plating the baked yoghurt"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890105716/" title="Plating the baked yoghurt by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8321/7890105716_829563e506.jpg" width="333" height="500" alt="Plating the baked yoghurt"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890106128/" title="Plating the baked yoghurt by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8023/7890106128_01292453fe_z.jpg" width="640" height="426" alt="Plating the baked yoghurt"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890106340/" title="Plating the baked yoghurt by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8033/7890106340_87ff922157_z.jpg" width="640" height="426" alt="Plating the baked yoghurt"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890106994/" title="Baked yoghurt, strawberries, caramelised oats, honeycomb by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8307/7890106994_5c9d045b71.jpg" width="500" height="500" alt="Baked yoghurt, strawberries, caramelised oats, honeycomb"></a><br /><br /><b>Steamed meringue, apricot, grapefruit</b><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890097694/" title="Rolling the apricot cannelloni by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8005/7890097694_1e7fdbda8f_z.jpg" width="640" height="426" alt="Rolling the apricot cannelloni"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890099584/" title="Preparing the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8281/7890099584_57fe32e53a.jpg" width="333" height="500" alt="Preparing the meringue"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890100030/" title="Preparing the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8173/7890100030_1aaed8425d_z.jpg" width="640" height="426" alt="Preparing the meringue"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890100490/" title="Preparing the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8031/7890100490_01271c43e6.jpg" width="333" height="500" alt="Preparing the meringue"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890100716/" title="Preparing the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8038/7890100716_09641d6725_z.jpg" width="640" height="426" alt="Preparing the meringue"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890100904/" title="Preparing the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8440/7890100904_2d6ea64801_z.jpg" width="640" height="426" alt="Preparing the meringue"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890101122/" title="Preparing the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8037/7890101122_3d9524c052.jpg" width="333" height="500" alt="Preparing the meringue"> <a href="http://www.flickr.com/photos/karohemd/7890101752/" title="Filling the apricot cannelloni by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8303/7890101752_0dff89e7ca.jpg" width="333" height="500" alt="Filling the apricot cannelloni"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890102182/" title="Plating the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8436/7890102182_bc3f24f121_z.jpg" width="640" height="426" alt="Plating the meringue"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890103146/" title="Plating the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8319/7890103146_c78b872203_z.jpg" width="640" height="426" alt="Plating the meringue"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890102566/" title="Plating the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8176/7890102566_4344d49973.jpg" width="333" height="500" alt="Plating the meringue"></a> <a href="http://www.flickr.com/photos/karohemd/7890102932/" title="Plating the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8304/7890102932_035f4b6eb5.jpg" width="333" height="500" alt="Plating the meringue"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890103368/" title="Plating the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8041/7890103368_f14732f6d5.jpg" width="333" height="500" alt="Plating the meringue"></a> <a href="http://www.flickr.com/photos/karohemd/7890103590/" title="Plating the meringue by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8172/7890103590_a401cec5ca.jpg" width="333" height="500" alt="Plating the meringue"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890104008/" title="Steamed meringue, apricot, grapefruit by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8446/7890104008_2c5544e0b6_z.jpg" width="640" height="426" alt="Steamed meringue, apricot, grapefruit"></a><br /><br /><b>Chocolate cannelloni, pistachio foam and cake, cherries, pliable ganache</b><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890098124/" title="Building the chocolate cannelloni by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8284/7890098124_d8d50f6f20.jpg" width="333" height="500" alt="Building the chocolate cannelloni"></a> <a href="http://www.flickr.com/photos/karohemd/7890098338/" title="Building the chocolate cannelloni by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8314/7890098338_6352e8d310.jpg" width="333" height="500" alt="Building the chocolate cannelloni"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890098516/" title="Building the chocolate cannelloni by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8445/7890098516_1f461fffa2.jpg" width="333" height="500" alt="Building the chocolate cannelloni"></a> <a href="http://www.flickr.com/photos/karohemd/7890098920/" title="Building the chocolate cannelloni by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8011/7890098920_745edd2f73.jpg" width="333" height="500" alt="Building the chocolate cannelloni"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890098686/" title="Building the chocolate cannelloni by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8322/7890098686_6c2ab12e09_z.jpg" width="640" height="426" alt="Building the chocolate cannelloni"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890107372/" title="Pliable ganache by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8181/7890107372_ec3f104c4c_z.jpg" width="640" height="426" alt="Pliable ganache"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890107790/" title="Plating the chocolate dessert by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8040/7890107790_882365ff9b.jpg" width="333" height="500" alt="Plating the chocolate dessert"></a> <a href="http://www.flickr.com/photos/karohemd/7890108012/" title="Plating the chocolate dessert by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8322/7890108012_49866cb9fa.jpg" width="333" height="500" alt="Plating the chocolate dessert"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890108420/" title="Plating the chocolate dessert by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8181/7890108420_e30964a038.jpg" width="333" height="500" alt="Plating the chocolate dessert"></a> <a href="http://www.flickr.com/photos/karohemd/7890108672/" title="Plating the chocolate dessert by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8017/7890108672_41023c22f6.jpg" width="333" height="500" alt="Plating the chocolate dessert"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7890109096/" title="Plating the chocolate dessert by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8317/7890109096_0ef3792e7c.jpg" width="333" height="500" alt="Plating the chocolate dessert"></a> <a href="http://www.flickr.com/photos/karohemd/7890109340/" title="Plating the chocolate dessert by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8176/7890109340_fbcaea1985.jpg" width="333" height="500" alt="Plating the chocolate dessert"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7866934040/" title="Choc cannelloni, pistachio foam & cake, cherries, pliable ganache by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8427/7866934040_597cfb3344_z.jpg" width="640" height="426" alt="Choc cannelloni, pistachio foam & cake, cherries, pliable ganache"></a></a></div><br /><br />Have a look around <a href="http://chocolateshells1.com/">Michelle's blog/website</a> if you fancy a beautiful cake or one of her chocolate creations.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=55449" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:55179[Photos] Last July in Limehouse2012-09-01T15:59:25Z2012-09-01T15:59:25Zaccomplishedpublic0A couple of weeks ago, I had the opportunity to shoot my friends of the Dark Wave band <a href="http://lastjuly.co.uk/">Last July</a> at a fantastic location in Limehouse, London. This multistory abandoned warehouse is being kept as a film and photo location so despite it being in disrepair and rather filthy due to the missing roof and roosting pigeons, there is someone who looks after it and makes sure there aren't any dangerous spots. There's also a working toilet and running water. There are various areas well lit by daylight, not necessarily by windows but by missing bits of wall and roof, but also a few dark bits that would require some artificial lighting. <br />Here are a few examples that should give you a good idea of what the location can offer:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7815254670/" title="Last July by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8287/7815254670_e5bcfdb634.jpg" width="500" height="333" alt="Last July"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7826673418/" title="Sepia ghost by karohemd, on Flickr"><img src="http://farm8.staticflickr.com/7268/7826673418_b3aa12cb04.jpg" width="333" height="500" alt="Sepia ghost"></a> <a href="http://www.flickr.com/photos/karohemd/7840985226/" title="Last July by karohemd, on Flickr"><img src="http://farm8.staticflickr.com/7246/7840985226_626a93c8f1.jpg" width="333" height="500" alt="Last July"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7840983710/" title="Last July by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8437/7840983710_a9c1ae559e.jpg" width="500" height="333" alt="Last July"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7840986414/" title="Heather by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8283/7840986414_a72c62ec73.jpg" width="333" height="500" alt="Heather"></a> <a href="http://www.flickr.com/photos/karohemd/7840986940/" title="Dvae by karohemd, on Flickr"><img src="http://farm8.staticflickr.com/7139/7840986940_a1888d5133.jpg" width="333" height="500" alt="Dvae"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7840987344/" title="Nevla by karohemd, on Flickr"><img src="http://farm8.staticflickr.com/7248/7840987344_3164514af1.jpg" width="333" height="500" alt="Nevla"></a> <a href="http://www.flickr.com/photos/karohemd/7840990672/" title="Nevla by karohemd, on Flickr"><img src="http://farm8.staticflickr.com/7257/7840990672_1461a369e5.jpg" width="333" height="500" alt="Nevla"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7840988260/" title="Last July by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8432/7840988260_3bb9b57a1a.jpg" width="500" height="500" alt="Last July"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7840989036/" title="Last July by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8298/7840989036_69fb7f4502.jpg" width="500" height="500" alt="Last July"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7840989392/" title="Last July by karohemd, on Flickr"><img src="http://farm8.staticflickr.com/7129/7840989392_4c730da50a.jpg" width="500" height="333" alt="Last July"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7840991726/" title="Alix by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8436/7840991726_f092f214fd.jpg" width="333" height="500" alt="Alix"></a><br /><br /><a href="http://www.flickr.com/photos/karohemd/7840991482/" title="Last July by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8300/7840991482_0da4dbaaaf.jpg" width="500" height="333" alt="Last July"></a></div><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=55179" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:55016[Photo] Something a little different2012-08-20T22:08:34Z2012-08-20T22:08:34ZLast July - Steal You Away (piano version)creativepublic13On Saturday I took photos of <a href="http://lastjuly.co.uk/">Last July</a> at an abandoned warehouse in London and I've been working on them this evening. I usually don't do a lot of extreme image processing, a bit of a crop, some exposure, contrast and colour adjustment, that's it. Then I came across this image of Alix almost floating in air so I decided to play with the effects in Lightroom a bit and this was the result:<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7826673418/" title="Sepia ghost by karohemd, on Flickr"><img src="http://farm8.staticflickr.com/7268/7826673418_b3aa12cb04.jpg" width="333" height="500" alt="Sepia ghost"></a></div><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=55016" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> commentstag:dreamwidth.org,2009-05-01:151742:54693Alimentum Supper Club, 05/08/122012-08-07T23:42:57Z2012-08-09T21:27:53Zcheerfulpublic1Yes, I know, another post about <a href="http://restaurantalimentum.co.uk/">Alimentum</a> but this one is a little different. Last Sunday was the first of head chef Mark Poynton's "<a href="http://restaurantalimentum.co.uk/news/sunday-supper-club/">supper clubs</a>", an informal evening during which he trialed new dishes. Instead of the usual individual tables, there were three long ones which encouraged talking to the other diners about what everybody thought about the dishes.<br />Thanks to the efforts of Stagecoach, the bus operator in Cambridge, I was almost too late but got there just in time to grab a glass of welcome fizz before taking my seat. Proceedings started with a few nibbles, onion rice cakes, cheese puffs (neither of which I don't have a photo) and red mullet parfait on toast.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7721349306/" title="Red Mullet parfait by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8282/7721349306_48e31ed993.jpg" width="500" height="333" alt="Red Mullet parfait"></a><br>The parfait was soft with the fish coming through nicely.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7721349592/" title="Rabbit by karohemd, on Flickr"><img src="http://farm8.staticflickr.com/7264/7721349592_32bde30d6e.jpg" width="500" height="500" alt="Rabbit"></a><br>Next up was braised rabbit with avruga. This might sound unusual but the saltiness worked well with the soft, sweet meat.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7721349826/" title="Whipped cep butter by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8430/7721349826_0aba284667_m.jpg" width="240" height="240" alt="Whipped cep butter"></a> <a href="http://www.flickr.com/photos/karohemd/7721350080/" title="Milk loaf by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8434/7721350080_c66e61e913_m.jpg" width="240" height="240" alt="Milk loaf"></a><br>The next item was a treat. Freshly baked bread (milk loaf) and whipped cep butter. You only needed to spread a thin layer of the butter to turn a slice of bread into a mushroom. Superb and one of my favourite dishes of the night.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7721350354/" title="Wood pigeon, liver on toast by karohemd, on Flickr"><img src="http://farm8.staticflickr.com/7119/7721350354_115989bab0.jpg" width="500" height="333" alt="Wood pigeon, liver on toast"></a><br>The wild theme continued with wood pigeon, a perfectly cooked piece of breast and liver on toast.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7721350588/" title="Smoked eel, apple, cucumber, horseradish granita by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8424/7721350588_04e66dd062.jpg" width="500" height="500" alt="Smoked eel, apple, cucumber, horseradish granita"></a></div><br>Then, the fish course and my favourite: Smoked eel, apple, cucumber, goat's cheese, horseradish granita. I love smoked eel which is usually a treat around Christmas in my family but there was some apprehension among my fellow diners. However, this changed when the dish arrived and everyone I heard loved it. The apple/cucumber salad helped counteract the inherent greasiness of the fish, making it lighter. Horseradish is a classic accompaniment to smoked fish, anyway.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7721350880/" title="Beef cheek, variations of onion by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8292/7721350880_70c635e61a.jpg" width="500" height="333" alt="Beef cheek, variations of onion"></a><br>The main event was braised beef cheeks with variations of onion, onion mash and onion juice. Soft, flavourful meat, excellent onion bits but not enough juice.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7721351086/" title="Tarragon, yoghurt by karohemd, on Flickr"><img src="http://farm9.staticflickr.com/8431/7721351086_616f003deb.jpg" width="500" height="333" alt="Tarragon, yoghurt"></a><br>The pre-dessert was tarragon granita with yoghurt, a lovely palate cleanser and siimilar to a dish I had at Tuddenham Mill earlier this year.</div><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/karohemd/7721351312/" title="White chocolate mousse, mango, black olive caramel by karohemd, on Flickr"><img src="http://farm8.staticflickr.com/7114/7721351312_52696289a3.jpg" width="500" height="333" alt="White chocolate mousse, mango, black olive caramel"></a><br>The final act was white chocolate mousse, mango, black olive caramel. I was apprehensive about the black olive having had a sweet dish with olive at Midsummer House but this worked as it had a similar effect to salt to bring down the cloying sweetness of the caramel. The white chocolate and mango harmonised very well, too. Loved it.</div><br /><br />The dishes were paired with excellent wines, two of them English (a white and a sparkling rosé) and a superb sherry with the pre-dessert.<br />A very enjoyable evening indeed and I've already signed up for <a href="http://restaurantalimentum.co.uk/news/sunday-supper-club">the next one</a>.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=karohemd&ditemid=54693" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments