Amazing food and atmosphere more pictures soon.

Amazing food and atmosphere more pictures soon.

http://www.sabaiaberdeen.co.uk/

Dream of Food with real #DigitalFood

Dream of Food with real #DigitalFood

A Knife were it starts.

A Knife were it starts.
I feel that a good one is important.
Anyone who has chopped an onion using a good knife alongside a bad will see an obvious difference.
The good knife will just glide on through.
The bad knife needs some muscle.
The same can be said about slicing and carving meat.
Remember how I said that thin portions are ideal in a stir fry?
A good knife will easily do that.
Meanwhile, that cheap, serrated, made in China piece of crap from the kitchen aisle at Walmart will just make a mess of things.
There’s a whole world of difference between the two.

You want a good knife.
And a good knife just goes far beyond all that.
Find a good knife and you’ll see yin and yang in action.

It’s cosmic harmony expressed and the answer to Crom’s enigma.
You see, steel that’s too soft, bends.
Steel that is too hard is brittle and breaks.
Find the spot in between, and you’ll see virtue.

This concept is seen again in the angle of the grind, once more finding that point where strength through width and keenness through narrowness meet. That point is generally accepted to be 17 degrees.

Like so much in life, a knife maker strives to avoid extremes.

It’s the Taoist concept of Wu Wei.
Good knives illustrate balance and perfection.

And this will blow your mind.
The next time you’re testing for sharpness, instead of shaving your arm or cutting some paper, just hold the blade up to the light.
When you look along the cutting edge, you should see nothing.
Both sides should join together perfectly, meeting infinity and vanishing into nothingness.
It’s like a geometric line, a series of points so infinitely small that they all but cease to exist.
Diminishing to the point of absolutely no thickness, your edge becomes nothing.
And nothing is what you’re after.
You absolutely want nothing.
Nothing is key.
When you have nothing, you really have something.
But something is absolutely nothing.
Understanding all this, it’s clear that a good knife is the very embodiment of Zen.
Meditate deeply.
#Knife

https://ananarchistscookbookwordpresscom.wordpress.com/2015/12/24/a-good-sharp-knife/

Brace of Pheasants and Duck flew into front door dear oh dear.

Brace of Pheasants and Duck flew into front door dear oh dear.
First meal of the New year coming up.
Slange from The Art and Mystery of Cooking ;)

The embed :) of'........

The embed :) of'........
boom boom  the last quarter or the  first ???
https://soundcloud.com/miestro84/the-origins-of-obsession-le-mix-de-saint?utm_source=soundcloud&utm_campaign=share&utm_medium=googleplus

Christmas Pudding Stir up time in the kitchen

Christmas Pudding Stir up time in the kitchen
Photo ; Failed #BakingBad chef @ #DigitalFood
wasting flour,asleep on the job

Coming up in over Xmas on #TheArtandMysteryOfCooking
A Spoonful of Sensory Science from Mee Ming Wong +++




Originally shared by Jon “the chef” Hole

Baking Bad 
New Pâtissier in the Kitchen of the new Digital Food Magazine @http://goo.gl/4YrE3w
Featuring :
Christmas Pudding on Stir Up Sunday
Spoonful of Sensory Science by Mee Ming Wong 
Aberdeen Angus Fillet Steak Delphi 
and much more
  #brakingbad   #digitalfood

Sunday Pimm,s oclock

Sunday Pimm,s oclock
Lamb in the oven with Pimms,mint and garlic sauce :o)
#LifeInAHotel

Supercalifragilisticexpialidocious

Supercalifragilisticexpialidocious
That is what i say to this !!!
So luv Rhubarb what a way to do it

In the United Kingdom, the first rhubarb of the year is harvested by candlelight in forcing sheds
where all other light is excluded - a practice that produces a sweeter, more tender stalk

Rhubarb has been used for medical purposes by the Chinese for thousands of years and appears in The Divine Farmer's Herb-Root Classic,
Compiled about 2700 years ago

Imported along the Silk Road, reaching Europe in the 14th century through the ports of Aleppo and Smyrna, and becoming known as "Turkish rhubarb". Later, when the usual route lay through Russia, "Russian rhubarb" became the familiar term.

The value of rhubarb can be seen in Ruy Gonzáles de Clavijo's report of his embassy in 1403-05 to Timur in Samarkand:
"The best of all merchandise coming to Samarkand was from China: especially silks, satins, musk, rubies, diamonds, pearls, and rhubarb.

"Sock in the eye" +Stephanie Stiavetti :)
#rhubarb #rhubarbrecipes

Originally shared by Stephanie Stiavetti

Pickled rhubarb is sweet, spicy, and simply put: bracing.

It's a pickle-lover's pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye.

Ingredients:
3 stalks rhubarb
2 star anise
½ teaspoon red pepper flakes
Half cinnamon stick
1 bay leaf
5 whole cloves
5 whole peppercorns
1½ cup white vinegar
¾ cup sugar
¼ teaspoon salt
Equipment:
1 32-ounce canning jar, with lid

http://www.theculinarylife.com/2014/springtime-swagger-pickled-rhubarb/

#cooking #recipes #recipesandfood #recipeoftheday #food #theculinarylife #delicious #pickles   #pickling   #springtime   #springrecipes

Harissa هريسة

Harissa هريسة
It is most closely associated with Tunisia, Libya and Algeria
Recipes for harissa vary according to the household and region.
Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice.
In Saharan regions, harissa can have a smoky flavor.
Great recipe I so like the little pots
#harissa #tunisia

Originally shared by Mina S.F.

Salsa Harissa, una picante delicia tunecina que enamora al paladar  tanto como aperitivo, como para acompañamiento y que queda divina en muchas recetas... Espero que os guste y feliz semana!!!
http://cuinaamblamestressa.blogspot.com.es/2014/05/salsa-yo-pasta-harissa-una-picante.html

The Art of a Sandwich

The Art of a Sandwich
Roast loin of pork with a sage crust
Slithers of raw onion
Dijon mustard
Freshly ground black pepper and a hint of sea salt
A wee glass of bottom of the cellar Chardonnay
(A supple and slightly creamy one with lingering layers of ripe peach and toasty spiciness)
#Sinday #Sunday #Sandwich