On Tue, 5 Dec 2006 18:32:59 -0000, "Sla#s"
wrote:

Bob Hobden wrote:
SNIP
But Heston, whilst having 2 or 3 Michelin stars at the Fat Duck** at
Bray, has an experimental kitchen where he takes traditional items
(like Black Forest Gateau) apart and remakes them his way (read - the
most complicated way possible). Interesting but irrelevant unless you
can afford his prices.

I'm not a particularly good cook but I've tried two of his recipes and they
worked!
The Tomato soup was superb and chips made his way are, OK a lot of trouble
but taste wonderful!
The whole point was to show you how to make spectacular food with what you
have at home.
That is if you have a heavy duty blowtorch, a spraygun and vacuum bags.
I'm going to make his steak for Christmas. - takes 24hrs to cook!

Slatts

I enjoy watching him. I don't/can't/won't cook, but I find his
programmes entertaining, imaginative and refreshingly different to any
of the other cookery programmes, which I wouldn't give a second
glance. He almost makes me want to take up cooking (I did say
'almost', just in case SWMBO reads this).


--
Chris

E-mail: christopher[dot]hogg[at]virgin[dot]net