You are currently browsing the tag archive for the ‘butter’ tag.

When you have the finest, freshest pea pods you really don’t want to muck about too much. No cooking. Maybe even no shelling. But how to bring out the best in the contents of the pod and make service just a little bit more interesting? A direct injection of melted parmesan butter into the cavity certainly doesn’t harm any. Gilding the lily? Maybe. Tasty? Definitely.

Advertisements

Scribbling, ponderings, and maybe a little food porn…

by Mark Ramshaw

owner at feast for the senses
food design, private catering, consultancy

Tweet, tweet

  • RT @YnyshirRest: Fancy having as much fun as these two?! We've had a very unusual last minute cancellation for our PASS BENCH TONIGHT - bes… 2 days ago
  • RT @KUBARN1: Have you wondered what is KUBARN? Maybe you have missed @Chef_Kuba cooking? Would you like to meet amazing team behind @Cotswo3 days ago
  • RT @Kennyatkinson1: A position has become available for a commis, Demi or Cdp to join our team at @houseoftides 1 ⭐️ Michelin & 4AA Rosette… 3 days ago
  • RT @Erniechef: Somewhere out there must be a job for me. Anywhere looking for a chef that can cook a little; is food obsessed; gained some… 4 days ago
  • RT @Jackson_Boxer: We're buzzing, thriving and growing at restaurant Orasay! Looking to welcome new FOH aboard to join our happy family. 40… 4 days ago
Advertisements