Ask the Chef.
Jul 14, 2011 | 3:07 am
#16
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For those that could not face the stuff served in the hotel restaurant on extended periods away from home, one of the great tragedies of hotel room improved design was the removal of the bed side tea maker.
In this, it was possible to make frankfurter, instant mash and (dried) peas. The ingredients did not need a fridge.
In this, it was possible to make frankfurter, instant mash and (dried) peas. The ingredients did not need a fridge.
Jul 14, 2011 | 3:29 am
#17
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Join Date: Dec 2010
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I'm a chef and have a background in hospitality....
Now if you're talking about staying at an extended stay hotel (or even a hostel) that has a true kitchen, I can tell you many stories about foods such as a blueberry pancake breakfast for a crowd that I have made from the basics; that's a real challenge.
Now if you're talking about staying at an extended stay hotel (or even a hostel) that has a true kitchen, I can tell you many stories about foods such as a blueberry pancake breakfast for a crowd that I have made from the basics; that's a real challenge.
Any cooking tips would be appreciated. Surely your recipe for pancakes could be prepared in a serviced apartment (e.g. Fraser Suites).
I know the breakfast spread is usually solid, but sometimes I just feel like cooking myself (even if breakfast is prepaid). It makes me feel..... normal.
Jul 14, 2011 | 3:55 am
#18
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I'd been obsessed with cooking in inventive ways ..... first date with my now wife was when I cooked her a meal on my car engine ... all the distances were planned around steak "doneness" ie the number of miles for medium rare. Home to Epping Forest produced a great cooked picnic with a lovely smell of onions coming from the engine on the way.
ps. My standards are high as well!
Jul 14, 2011 | 5:29 am
#19
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I'd been obsessed with cooking in inventive ways ..... first date with my now wife was when I cooked her a meal on my car engine ... all the distances were planned around steak "doneness" ie the number of miles for medium rare. Home to Epping Forest produced a great cooked picnic with a lovely smell of onions coming from the engine on the way.
FYI I used to measure distance by how many glasses/ bottles of wine I/ we could consume (e.g. it's a two bottle trip vs. a two glass one). Of course that standard is very subjective, as proved by that guy here on FT that drunk like 12 bottles of DOM in 24 hours.
Jul 14, 2011 | 5:35 am
#20
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I really hope you're serious (not that I'd think Robt760 would approve of that either - only joking chef)!
FYI I used to measure distance by how many glasses/ bottles of wine I/ we could consume (e.g. it's a two bottle trip vs. a two glass one). Of course that standard is very subjective, as proved by that guy here on FT that drunk like 12 bottles of DOM in 24 hours.
FYI I used to measure distance by how many glasses/ bottles of wine I/ we could consume (e.g. it's a two bottle trip vs. a two glass one). Of course that standard is very subjective, as proved by that guy here on FT that drunk like 12 bottles of DOM in 24 hours.
Life today and pretty much always has revolved around lunch. It's the core of our lives.
Must admit I no longer drink and drive at all. Entirely through fear of discovery!
Jul 14, 2011 | 5:55 am
#21
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Sorry to get off track Robt760 (and others)... It would be great if you hung around this thread and shared your cooking tips, starting with the pancake procedure. All other chefs are equally welcome.
Jul 14, 2011 | 6:39 am
#22
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I also don't D&D. Prefer to pay $500,000 a year or thereabouts for someone to drive for me (I think that's what my wife typically spends).
Sorry to get off track Robt760 (and others)... It would be great if you hung around this thread and shared your cooking tips, starting with the pancake procedure. All other chefs are equally welcome.
Sorry to get off track Robt760 (and others)... It would be great if you hung around this thread and shared your cooking tips, starting with the pancake procedure. All other chefs are equally welcome.
I'm not clear that Robt760 is still a cook as I gathered from another thread he was seeking a job as a diplomatic bag courier. Perhaps he'll clarify.
Jul 14, 2011 | 11:50 am
#23
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Perfectly serious! It was in the era when sports car engines were sometimes air rather than water cooled ......
Life today and pretty much always has revolved around lunch. It's the core of our lives.
Must admit I no longer drink and drive at all. Entirely through fear of discovery!
Life today and pretty much always has revolved around lunch. It's the core of our lives.
Must admit I no longer drink and drive at all. Entirely through fear of discovery!
Talking of what can be made in a hotel - you can poach a piece of fish in a shallow dish, with water from the kettle. But please, do post what room number and where, so I can take pains to avoid that hotel room after you!!!
Jul 14, 2011 | 12:53 pm
#24
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Haven't tried fish - but I wish I had. Aren't you worried about upsetting the other residents with the smell of fish?
Jul 14, 2011 | 3:03 pm
#25
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I also don't D&D. Prefer to pay $500,000 a year or thereabouts for someone to drive for me (I think that's what my wife typically spends).
Sorry to get off track Robt760 (and others)... It would be great if you hung around this thread and shared your cooking tips, starting with the pancake procedure. All other chefs are equally welcome.
Sorry to get off track Robt760 (and others)... It would be great if you hung around this thread and shared your cooking tips, starting with the pancake procedure. All other chefs are equally welcome.
I shan't answer any further questions proposed by uk1 or as I have a strange desire to refer to him as Alex DeLarge (A Clockwork Orange).
Jul 14, 2011 | 3:20 pm
#26
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I'm a chef and not a cook, as referred elsewhere in this forum. My commentary about using the kettles and such are just common sense/decency and by all means being considerate of other guests of a hotel that use the room after.
I shan't answer any further questions proposed by uk1 or as I have a strange desire to refer to him as Alex DeLarge (A Clockwork Orange).
I shan't answer any further questions proposed by uk1 or as I have a strange desire to refer to him as Alex DeLarge (A Clockwork Orange).
You are clearly having difficulties. Good luck in your new career.
Jul 14, 2011 | 10:08 pm
#27
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Jul 15, 2011 | 12:42 am
#28
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Yep, you can poach fish in a simple room, but I fail to see why that should bother future guests - then again I've never tried it. Smelly? I can't imagine how if it's fresh fish.
Jul 15, 2011 | 12:54 am
#29
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I have a kettle at home which has a foil attached to the spout so you really can't put anything in there apart from water.
A bed side tea maker however is different (and was super convenient in my high school days). You could literally take the whole lid off, and have an open "urn" for which to boil eggs in etc.
Jul 15, 2011 | 1:00 am
#30
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Nice movie, sort of. Just checking you understand the difference re: bed side tea makers vs. kettle.
I have a kettle at home which has a foil attached to the spout so you really can't put anything in there apart from water.
A bed side tea maker however is different (and was super convenient in my high school days). You could literally take the whole lid off, and have an open "urn" for which to boil eggs in etc.
I have a kettle at home which has a foil attached to the spout so you really can't put anything in there apart from water.
A bed side tea maker however is different (and was super convenient in my high school days). You could literally take the whole lid off, and have an open "urn" for which to boil eggs in etc.
Robt760's indignation that I should refer to him as a cook rather than a chef is in contradiction to how "proper" chefs ie those that cook in their restaurants rather than the absent celebrity ones on TV. Many of the top UK ones are really quite anxious to be called and thought of as cooks rather than chefs - and say so.
Are we behind or in front in the UK?