Comments for smoke&umami http://smokeandumami.com Food adventures in Birmingham with liberal helpings of curing and smoking Wed, 22 Feb 2012 10:26:48 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Where to eat in Birmingham by Chris http://smokeandumami.com/where-to-eat-in-birmingham/#comment-648 Chris Wed, 22 Feb 2012 10:26:48 +0000 http://smokeandumami.com/?page_id=1302#comment-648 Bank is everything that is wrong with mid-range Birmingham restaurants! Terrible staff (rude and poorly trained in general), average food, expensive for what they serve and with all the invention of a greasy spoon. We need more Carter's! Similar price but miles better. Or the Annexe on corporation st. Bank is everything that is wrong with mid-range Birmingham restaurants! Terrible staff (rude and poorly trained in general), average food, expensive for what they serve and with all the invention of a greasy spoon. We need more Carter’s! Similar price but miles better. Or the Annexe on corporation st.

]]> Comment on Where to eat in Birmingham by Chris http://smokeandumami.com/where-to-eat-in-birmingham/#comment-647 Chris Wed, 22 Feb 2012 10:21:49 +0000 http://smokeandumami.com/?page_id=1302#comment-647 I had a very good meal at Edmunds. I wasn't blown away but everything was done very well. The lamb I had was really enjoyable and the pork I tried of somebody else's was perfectly cooked. I can't remember my own starter but I tried the lobster curry dish which was excellent. The desert was my most memorable - a molten chocolate boat thingy with peanut brittle ice cream - amazing if indescribable. Having said this, the dishes were fairly classic flavours and perhaps without the theatre you get at other places but they were all done perfectly really. I found the service to be (although very friendly) a little bit overdone on the explanation of the dishes that were basically a repeat of what it said on the menu. Not necessarily a terrible thing unless all 4 of you have ordered 4 different things. I had a very good meal at Edmunds. I wasn’t blown away but everything was done very well. The lamb I had was really enjoyable and the pork I tried of somebody else’s was perfectly cooked. I can’t remember my own starter but I tried the lobster curry dish which was excellent. The desert was my most memorable – a molten chocolate boat thingy with peanut brittle ice cream – amazing if indescribable. Having said this, the dishes were fairly classic flavours and perhaps without the theatre you get at other places but they were all done perfectly really. I found the service to be (although very friendly) a little bit overdone on the explanation of the dishes that were basically a repeat of what it said on the menu. Not necessarily a terrible thing unless all 4 of you have ordered 4 different things.

]]> Comment on Upgrading Windows 7 Home Premium to Enterprise by James http://smokeandumami.com/2010/02/01/upgrading-windows-7-home-premium-to-enterprise/#comment-644 James Tue, 21 Feb 2012 21:59:23 +0000 http://nickloman.wordpress.com/2010/02/01/upgrading-windows-7-home-premium-to-enterprise/#comment-644 This isn't possible if SP1 came with the computer, it seems. Is there any way to set the registry values to make it look like it doesn't have SP1? This isn’t possible if SP1 came with the computer, it seems. Is there any way to set the registry values to make it look like it doesn’t have SP1?

]]> Comment on Hainan Chicken Rice 海南雞飯 by lap http://smokeandumami.com/2012/02/16/hainan-chicken-rice-%e6%b5%b7%e5%8d%97%e9%9b%9e%e9%a3%af/#comment-626 lap Fri, 17 Feb 2012 12:27:12 +0000 http://smokeandumami.com/?p=1837#comment-626 Yes you could reduce it down but it's still only the juices from one lightly poached chicken. If you can't get enough chicken fat then boost the stock by adding some chicken wings or a boiling hen after you've pulled the chicken out to rest. When I get my hands on a poulet de bresse, you will definiely be inviited Nick! Yes you could reduce it down but it’s still only the juices from one lightly poached chicken. If you can’t get enough chicken fat then boost the stock by adding some chicken wings or a boiling hen after you’ve pulled the chicken out to rest.

When I get my hands on a poulet de bresse, you will definiely be inviited Nick!

]]> Comment on Hainan Chicken Rice 海南雞飯 by nick http://smokeandumami.com/2012/02/16/hainan-chicken-rice-%e6%b5%b7%e5%8d%97%e9%9b%9e%e9%a3%af/#comment-625 nick Fri, 17 Feb 2012 11:45:09 +0000 http://smokeandumami.com/?p=1837#comment-625 Ginger Pig as well apparently. Ginger Pig as well apparently.

]]> Comment on Hainan Chicken Rice 海南雞飯 by nick http://smokeandumami.com/2012/02/16/hainan-chicken-rice-%e6%b5%b7%e5%8d%97%e9%9b%9e%e9%a3%af/#comment-624 nick Fri, 17 Feb 2012 08:56:21 +0000 http://smokeandumami.com/?p=1837#comment-624 I think Darragh O’Shea (Knightsbridge, rather than the one in Selfridges) sell poulet de Bresse ... s'gotta be done! I think Darragh O’Shea (Knightsbridge, rather than the one in Selfridges) sell poulet de Bresse … s’gotta be done!

]]> Comment on Hainan Chicken Rice 海南雞飯 by nick http://smokeandumami.com/2012/02/16/hainan-chicken-rice-%e6%b5%b7%e5%8d%97%e9%9b%9e%e9%a3%af/#comment-623 nick Fri, 17 Feb 2012 08:51:57 +0000 http://smokeandumami.com/?p=1837#comment-623 Love this dish and your version is sublime. When cooking the rice, would you reduce the chicken stock to get exactly the volume needed and boost the flavour? Or do you serve the remaining stock as a soup? Love this dish and your version is sublime. When cooking the rice, would you reduce the chicken stock to get exactly the volume needed and boost the flavour? Or do you serve the remaining stock as a soup?

]]> Comment on Pressure-cooked Lancashire Hotpot by nick http://smokeandumami.com/2012/02/14/lancashire-hotpot/#comment-564 nick Wed, 15 Feb 2012 14:47:08 +0000 http://smokeandumami.com/?p=1815#comment-564 I used those Sarpo Mira ones I bought at Moseley market, which are quite dry and mealy when boiled (not recommended actually, they make crap mash and I got 5kg of the buggers) but they worked fine in this dish. Ordinarily I'd go for any floury maincrop variety like Maris Piper. Nigel Howarth suggests King Edward. So Desiree should work great as well. I used those Sarpo Mira ones I bought at Moseley market, which are quite dry and mealy when boiled (not recommended actually, they make crap mash and I got 5kg of the buggers) but they worked fine in this dish.

Ordinarily I’d go for any floury maincrop variety like Maris Piper. Nigel Howarth suggests King Edward. So Desiree should work great as well.

]]> Comment on Pressure-cooked Lancashire Hotpot by lap http://smokeandumami.com/2012/02/14/lancashire-hotpot/#comment-562 lap Wed, 15 Feb 2012 14:29:32 +0000 http://smokeandumami.com/?p=1815#comment-562 Damn that looks good, can you believe I've never had Lancashire Hotpot! It's just never appealed to me until now that is. What kind of spuds did you use, something firm like a desiree? Damn that looks good, can you believe I’ve never had Lancashire Hotpot! It’s just never appealed to me until now that is.

What kind of spuds did you use, something firm like a desiree?

]]> Comment on I’m brining Pickle Back … by nick http://smokeandumami.com/2011/07/20/im-brining-pickle-back/#comment-557 nick Wed, 15 Feb 2012 11:06:52 +0000 http://nickloman.wordpress.com/?p=1080#comment-557 Oh and I should say - you could always just use juice from a decent jar of pickles! Oh and I should say – you could always just use juice from a decent jar of pickles!

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