blonde poker forum

As above...

How I this not in PHA  :P

Spent 15 years as a butcher when i left school. Havn't used my skills for 20 years though.

(http://images.ok.co.uk/dynamic/3/451x567/39931_1.jpg)

haha there would be far too many replies!

Do you remember if you could buy the Chickens "Oysters" on their own? Or is it a ridiculous case of having to buy a whole bird to get the 2 oysters?

I would imagine you would have to buy the whole bird. It is very unlikely you would be able to find a specialist supplier .

Sigh. An expensive dish then.

Does anyone want 15 Roast Chickens by any chance? :)

Sling in a couple of extra hot Nandos sauce bottles and ill take them :)

Save's me a meal or two then...

Vegan one day, carnivore the next, what's tomorrow's diet? Windfallen fruit?

(http://handsonjewishholidays.com/wp-content/uploads/2012/03/436px-skewered_locusts.jpg)

Family dinner party...

Amuse was gonna be "Chicken and Oysters"

Where the chicken oyster is served in an oyster shell with an oyster sauce and a deep fried oyster. So the chicken looks like an oyster and the oyster looks like deep fried chicken... Sounds good in theory as seen similarish on top chef but not very practical if need to buy 15 bloody whole chickens

Ring a posh restaurant for help ?

Do poker hands have oysters?

If win a scoop I might. Budget cooking otherwise as they will rip me off so much bearing in mind probably 95%+ of the chicken oysters are thrown away

wtf is a chicken oyster?

It's a tiny piece of meat next to the thigh underneath chicken, it's ridiculously tasty as its almost a combination of dark meat and white meat plus it's been sitting cooking in the fats when the chicken has been roasted. Same on turkeys but on a larger scale

I was thinking they'd tell you were you could buy some from as opposed to them selling you them, but doubtful they'd be so helpful I guess.

Learn something every day.

Surprised you can't buy them on their own. Can buy virtually every other part individually.

But you need the rest of the bird to cook them in apparently.

You can butcher the chicken down and remove them and cook them separately on the recipe I saw the chef deep fried the oyster. Hence why I was asking if butchers keep the oysters or leave them attached to the thighs or throw them by accident

I should be able to sort you some/lots of Turkey Oysters at a few days notice if that any good?

Oh wow yes that would be amazing if you could. Need it for Saturday 25th. Pm me details and prices if you an get them

Turkey ones are pretty big dependent. So would need 20 small ones or 10-12 big ones that could be cut in half

I think its about time you provided an entry into "rate my fry up "

Compared to what you normally cook it should be a walk in the park

Please post some photo's of these meals you cook , they sound great.

Food diary please.

18 people coming so going to have forsake some quality in terms of mass production but will take pictures. It's more "family style" main course rather than a dish that photographs well

First course will look and taste good and is relatively easy to serve to 18 people on the day. Asian pork raviolli in a sake infused umami broth. You marinate a pork shoulder with a dry rub- basically anything u want that is dry, let it marinate overnight, cook it in foil really low for 6 hours next day, make a light sauce from soy, fish sauce, ginger and garlic- shred it add sauce, raviolli is then made in advance, can freeze it and just cook it on the day, the broth is relatively straight forward once you have balanced the flavours and its literally a case of heat and serve. People tend to get over impressed with it when it's quite straight forward but always is a crowd pleaser. My pork is current marinating and will cook it tomoro, make the ravioli and freeze it tomoro night. Obviously fresh would be better but way too much work on the day

Sounds great, especially after living in india for the past 4 years. I like Indian food as much as anyone but it does become too much after a while.             Out of interest , where did you learn to cook or is it just a passion of yours which has developed over time.

Just a passion, got lucky when young and in poker as was able to eat in places most 22-24 year olds don't and experience different cuisines. Obviously having so much time on hands helps and have watched cooking programmes for last 10 years- probably learnt majority of stuff I know from American cooking programme Top Chef. Been on a few cooking courses, going to do Rick Steins fish one in Padstow later in year as that's definitely my weak point at the moment. Went Goa couple times, once for holiday once for poker- absolutely loved the food. We stayed somewhere that has a seafood restaurant on the beach and you see the fishing boats bringing the days catch in whilst you are there- we had a massive shark between 12 of us cooking in tandoori spices. Can't beat it

Rick Steins school is amazing, not that I have a huge sample to base it on, but it was brilliant.  Chef we had was top notch and very entertaining.  Rick popped in later in the day too.   You'll have a great time.

Fantastic and I'm sure you will enjoy the course. Looking forward to seeing some of your photos in the future.

Its actually Goa  thatI have been living for the last 4 years managing a poker room but  Im leaving soon for China.

The hotel which you probably stayed in was the Intercontinental in South Goa (best beaches) as that is where the poker tournament (Asian Poker Classic) was held in 2007. Which part of Goa did you have a vacation?

There are some really good sea food restaurants in Goa which must have the biggest prawns in the world (woodsey will confirm lol). Yes the food is great here and you can eat in the best restaurants for less than £30 a head. Also with Goa, all meat dishes are available  including beef as there is a large catholic community. Funny enough it took me about 2 years before I knew that the mutton dishes here are actually goat.

One of the tournament organisers always gives me a gift and one time he bought me a present of Saffron spices (apparently expensive) but unfortunately they will be wasted on me and will just sit there on the cupboard shelf.

Also if you like really spicy chillies you should try Naga chillies grown in Nagaland, North East India , but be careful they are very hot.

This is very handy for any serious food folk who fancy a being behind the scenes
 

Located 1 Min from DTD.
 
http://www.restaurantsatbains.com/kitchen-workshop.php

Regards

M

My friend done a similar course 3 years ago at Le Manoir, Raymond Blancs place. Food is amazing, place is beautiful therefore= expensive. Think his 4 day course wss £2400 but included dinner every night and accomodation. Funny story im sure ive told before- his third night is on a Monday and says to 2 of us to come up and see him and have dinner. So we went to Oxford to meet him that night, he missed his free dinner with all the other chefs on the course, had dinner with us, expensive wines etc later, we do 3 way CCR for the bill- he loses and its £2500, more than the original price of the course and he could have had the same dinner for free! Funny

Yes it was the Intercontinental, was pretty decent. Our flights home were cancelled and Thompson i think tried to send us for a free night in some 3star place that apparently in peak season had rooms for 300 people- biggest worrying sign ever- but a group of us went somewhere else- again cant remember name, might have been a Marriott? The rooms had a roman theme and baths that took 2 hours to fill up- funnily enough had one of my best ever burgers there by the pool. That night 8 of us went dinner, and done an 8 way paper rock scissors headsup style to see who paid, im 99% sure he didnt know the rules as he went rock EVERY single time but Willie Tann ended up losing. He actually only lost the final 3-2 even tho everyone bar his opponent had clocked he only went rock lol.

Went to a different hotel when on holiday- was next to Holiday Inn, nice place- rooms around a lake and decent pitch and putt golf course. Cant remember name?

Love naga chillies, Chicken Naga in a decent Indian is a great order as the chilli is still hot but been blanched and cooked well enough as not to destroy the flavour.

In for a Come dine with me blonde special if Dubai's involved.

Asian pork ravioli sounds incred.

The other hotel you stayed in sounds like The Leela Hotel, all the best hotels are in the south, as well as the best beaches .

You also get the best vindaloo dishes here as it is originally a Goan dish. They are nothing like the over spiced so called vindaloos in England.
I have just returned from a Punjabi restaurant but their food is a little too heavy.
Have you ever tried Dal ? They say it is one of the healthiest foods you can eat but the look of it just puts me off. lol

ha this is a good idea. Should be full TR's and pics and ideally 4 blondes who have never met

We need some 20year old Swedish females to sign up first

Really like Tarka Daal, think the Indians here make it a little watery, needs a bit more texture to it, but yes its very good for you, so always convince myself that an Indian takeaway has some healthy aspects to it

Chickens oysters yeah!

I never knew that's what they were called. When she does a roast I always turn it over after taking the meat and legs off and just shove them straight in me gob! Yum yum too. She is busy doing gravy.

24 years living with my Mrs and she doesn't know they exist yet.

I do this too! But I'm the cook so I consider it a perk of the job

I'm roasting a chicken right now in fact it'll be ready in five minutes.

I'm open to offers for the oysters.

With or without vig?

FYP

<3 Sounds amazing, pictures please x

+1

In for come dine with me, legoooo