157 replies to this topic

[Pat]

Seafood chowder in Glencoe. Something fairly odd about that combination, Pat.

Although I am no lady taking Afternoon Tea.

Probably get deliveries from Oban.

[Pat]

The Chip and her two sisters are advocating frugality:

One Cow, Three Restaurants: Glasgow Chefs Promote “Tongue-to-Tail” Dining

With food provenance and being frugal on the minds of consumers, three Glasgow restaurants are using a whole cow to demonstrate what’s possible with “tongue-to-tail" dining.

Starting on Saturday 30th July 2011, sister restaurants The Ubiquitous Chip, Stravaigin and Stravaigin 2 will begin serving the cow, from a Woodneuk farm in East Renfrewshire, including the offal.

Each restaurant is tasked with using as much of the cow as possible. In total, they hope to demonstrate over three dozen different recipes. The cow is expected to feature in around 1500 individual servings, from small starters to steaks, and last for over a fortnight. Only once the last part of the cow has been eaten will the menus be halted.

The chefs in each restaurant have created a series of dishes mixing modern and old techniques to make the most of less known cuts of beef. The heart has been slow roasted and sliced like pastrami. The Livers and Kidneys are being fried and the pluck has been made into beef haggis. No edible part of the cow is wasted.

The cow will be used differently in each restaurant. For example, the Ubiquitous Chip is using the shin to create Osso Buco, a slow cooked stew of meat and marrow, to bring out the inherent flavours of the cut. Stravaigin will be serving a fiery Asian style blade of beef. Stravaigin 2 will be creating subtly spiced Koftas.

The cow, a Highland bullock, was chosen for the table by specialist breeder William Thomson, former president of the Highland Cattle Society.

Ciaran Gourley, General Manager of the Ubiquitous Chip, said, “The economic times have made people take another look at previous unknown cuts of meat and offal. Here, we have tried to show just how tasty these ingredients can be.”

[G12bloke]

The Chip and her two sisters are advocating frugality:

One Cow, Three Restaurants: Glasgow Chefs Promote “Tongue-to-Tail” Dining

With food provenance and being frugal on the minds of consumers, three Glasgow restaurants are using a whole cow to demonstrate what’s possible with “tongue-to-tail" dining.

Starting on Saturday 30th July 2011, sister restaurants The Ubiquitous Chip, Stravaigin and Stravaigin 2 will begin serving the cow, from a Woodneuk farm in East Renfrewshire, including the offal.

Each restaurant is tasked with using as much of the cow as possible. In total, they hope to demonstrate over three dozen different recipes. The cow is expected to feature in around 1500 individual servings, from small starters to steaks, and last for over a fortnight. Only once the last part of the cow has been eaten will the menus be halted.

The chefs in each restaurant have created a series of dishes mixing modern and old techniques to make the most of less known cuts of beef. The heart has been slow roasted and sliced like pastrami. The Livers and Kidneys are being fried and the pluck has been made into beef haggis. No edible part of the cow is wasted.

The cow will be used differently in each restaurant. For example, the Ubiquitous Chip is using the shin to create Osso Buco, a slow cooked stew of meat and marrow, to bring out the inherent flavours of the cut. Stravaigin will be serving a fiery Asian style blade of beef. Stravaigin 2 will be creating subtly spiced Koftas.

The cow, a Highland bullock, was chosen for the table by specialist breeder William Thomson, former president of the Highland Cattle Society.

Ciaran Gourley, General Manager of the Ubiquitous Chip, said, “The economic times have made people take another look at previous unknown cuts of meat and offal. Here, we have tried to show just how tasty these ingredients can be.”

Can someone transfer this nonsense to to the scams thread too?

[Pat]

Can someone transfer this nonsense to to the scams thread too?

Obviously you've never tried Osso Buco.

I think the idea will appeal to quite a few - vegetarians apart.

[harper]

The Chip and her two sisters are advocating frugality:

One Cow, Three Restaurants: Glasgow Chefs Promote "Tongue-to-Tail" Dining

With food provenance and being frugal on the minds of consumers, three Glasgow restaurants are using a whole cow to demonstrate what's possible with "tongue-to-tail" dining.

Starting on Saturday 30th July 2011, sister restaurants The Ubiquitous Chip, Stravaigin and Stravaigin 2 will begin serving the cow, from a Woodneuk farm in East Renfrewshire, including the offal.

Each restaurant is tasked with using as much of the cow as possible. In total, they hope to demonstrate over three dozen different recipes. The cow is expected to feature in around 1500 individual servings, from small starters to steaks, and last for over a fortnight. Only once the last part of the cow has been eaten will the menus be halted.

The chefs in each restaurant have created a series of dishes mixing modern and old techniques to make the most of less known cuts of beef. The heart has been slow roasted and sliced like pastrami. The Livers and Kidneys are being fried and the pluck has been made into beef haggis. No edible part of the cow is wasted.

The cow will be used differently in each restaurant. For example, the Ubiquitous Chip is using the shin to create Osso Buco, a slow cooked stew of meat and marrow, to bring out the inherent flavours of the cut. Stravaigin will be serving a fiery Asian style blade of beef. Stravaigin 2 will be creating subtly spiced Koftas.

The cow, a Highland bullock, was chosen for the table by specialist breeder William Thomson, former president of the Highland Cattle Society.

Ciaran Gourley, General Manager of the Ubiquitous Chip, said, "The economic times have made people take another look at previous unknown cuts of meat and offal. Here, we have tried to show just how tasty these ingredients can be."

Is that supposed to be appetiizing?! Sheesh, it's put me right off eating there.....

[Pat]

Is that supposed to be appetiizing?! Sheesh, it's put me right off eating there.....

Do you still see hearts on sale in butchers in London, harper? I got a bit of a shock the first time I was served up with this delicacy.

I had sheep's brains in Paris. That was just a blip in translation.

[harper]

Yep, I know a lot of people who have ordered cervelle d'agneau without knowing what it is. On the other hand, my pal order poulet pomme frits and was sore disappointed when a very bog standard plate of chicken and chips arived. She thought it would be more exotic because she was eating it in France.

[Pat]

Yep, I know a lot of people who have ordered cervelle d'agneau without knowing what it is. On the other hand, my pal order poulet pomme frits and was sore disappointed when a very bog standard plate of chicken and chips arived. She thought it would be more exotic because she was eating it in France.

I once ordered Creme Chantilly because I liked the sound of it - it's just whipped cream and sugar. In fact that may have followed the cervelle d'agneau.

[harper]

I have never had such beautifully pronouced, extortionately priced, bad food, as I have had Paris ...

[Pat]

I have never had such beautifully pronouced, extortionately priced, bad food, as I have had Paris ...

I had no trouble interpreting the menu today. After a wee drive up to Carbeth, a meander around the huts and a coffee outside Carbeth Inn, we headed to The Swann Inn at Lennoxtown for dinner . The food was absolutely delicious, very fresh and beautifully cooked and presented. I especially loved my starter with scallops, salad and a touch of spicy black pudding sauce. Sounds a bit of a mix but it sure was tasty.

We finished off the evening with a cool drink at Hotel du Vin, One Devonshire. Very nice!

[harper]

Hurumph! I made meatballs in tomato sauce and watched Dragon's Den..... see you, see swanky...

[Pat]

Hurumph! I made meatballs in tomato sauce and watched Dragon's Den..... see you, see swanky...

I wouldn't call the Carbeth Inn 'swanky'.

Your combo sounds like a rather nice evening.

[G12bloke]

I wouldn't call the Carbeth Inn 'swanky'.

Your combo sounds like a rather nice evening.

Some of the huts are Carbeth are a bit too much like Bergen-Belsen.

[Pat]

Some of the huts are Carbeth are a bit too much like Bergen-Belsen.

Some are decidedly quirky and oddly cobbled together but then I don't think the point is to achieve architectural merit, although some look very attractive.




It's an amazing place with a very interesting history.
http://www.glasgowwe...rs/Hutters.html

The hutters are currently trying to raise funds for a buy out after a long drawn out struggle between Allan M Barns-Graham of Carbeth Estatew and the Hutters Community.

http://www.carbethhuts.com

[Pat]

We had a particularly nice lunch yesterday with a picnic on the deck of the Maid of the Loch - irn bru, a selection of sandwiches and crips. Not so health by it was certainly happy.

Afterwards we had a stroll in Balloch a paddle in the Loch.

[G12bloke]

We had a particularly nice lunch yesterday with a picnic on the deck of the Maid of the Loch - irn bru, a selection of sandwiches and crips. Not so health by it was certainly happy.

Afterwards we had a stroll in Balloch a paddle in the Loch.

The Maid of the Loch doesn't actually go anywhere at the moment, does she?

Will she ever?

[Pat]

The Maid of the Loch doesn't actually go anywhere at the moment, does she?

No, at the moment she just sits on that beautiful spot with a team of very dedicated volunteers working to restore the ship.

Will she ever?

I hope so:

"In Steam for 2013

Our aim is to return the Maid to full steam operation by Easter 2013. We have raised and invested over £1.6M in the Maid and infrastructure since 1996, and committed over 62,000 hours of our volunteers time to her restoration so far. We need £3.3M to get her sailing again ..."

http://www.maidoftheloch.com

It's a great venue and there are many opportunities for fundraising - Folk on the Boat(Some product placement )

[Pat]

Gennaro's chippie at Anniesland has reopened today after a major extension and refurbishment.
To celebrate they are offering all suppers at £1. Queues right out the door but they've got a lot of staff battering away.

[Pat]

Ryan and I had a nice trip into Ecco 808, Il Cafe on Crow Road.

This is really a wee gem of a place. Excellent coffee, and one of the few places I know in Glasgow where your cup is topped up. A rather endearing Italian touch from David Ianucci. Sandra's suggestion of an iced drink went down very well with Ryan and I took some Frittata home for Jim's tea, so everybody happy.

[Pat]

I had lunch yesterday with a friend at The Kilted Skirlie at Lomond Shores. Very tasty and good value. The staff were delightful and one of the best views possible over the Loch looking at The Maid of the Loch. Pretty nice, even on a drab day.

In the summer you can sit out on the deck and eat.

Very handy for a wee browse in Jenners.