Foams! Dots! Squiggles! WHERE ARE YOUR MICRO-HERB POSITIONING TWEEZERS? Your gelatinised pearls of vinaigrette? Your nest of gently smoking wild foraged catfish whiskers perfuming the coddled plovers’ eggs at rest beneath the 18th century glass cloche? Surely the bees demand these things.
Ooh... Grüner Veltliner, now there's another little bit of personal information I can certainly appreciate!
I find it interesting that many chefs who have spent a significant amount of time doing the fine dining foam thing eventually return to something completely natural and straightforward - the metamorphosis feels completely natural and honest - like a caterpillar becoming a beautiful butterfly...
Foams! Dots! Squiggles! WHERE ARE YOUR MICRO-HERB POSITIONING TWEEZERS? Your gelatinised pearls of vinaigrette? Your nest of gently smoking wild foraged catfish whiskers perfuming the coddled plovers’ eggs at rest beneath the 18th century glass cloche? Surely the bees demand these things.
Say no to frippery.
I’m afraid I succumb to frippery at times to impress.
Controlled frippery, but I draw the line at tweezers.
I’ve never used them for plating, only splinters.
Probably best.
But the food has to be cooked properly and taste good. Can’t ignore the basic premise.
Controlled frippery is a contender for the name of my autobiography
You’re welcome.
::fripping wildly in all directions::
Is the 50% only for new subscribers, as I do monthly at the moment, but if I want to change to yearly I don't think that's enabled?
Yes it’s for new subscribers. I don’t think I can alter the settings as it only gives me limited options. You could unsubscribe and resubscribe?
Ooh... Grüner Veltliner, now there's another little bit of personal information I can certainly appreciate!
I find it interesting that many chefs who have spent a significant amount of time doing the fine dining foam thing eventually return to something completely natural and straightforward - the metamorphosis feels completely natural and honest - like a caterpillar becoming a beautiful butterfly...
Yes, I left a lot of the nonsense alone many years ago, I enjoy the simplicity of using a few ingredients well rather than lots for the sake of it.
Just found your Substack through this Note and what a delight! Great newsletter, I'll be enjoying more of it as I take my morning tea and scone. 😊
Beautiful ❤️ keep cooking 👍