@R_o_M@Dan_Chiazor@Cephas_me I appreciate United fans from all over but these people haven’t got a clue. United want people to lose their ST (or at least that’s the impression) and the main way they’re doing that is with strict attendance requirements, boycotting games is likely something they want us to do.
@ChefChrisYoung Cracking video Chris. Loved it. And a good reminder as I’ll be making turkey stock on Monday. Always nice hearing stories about the Fat Duck. Be great if you could get Heston on your channel at some point.
@TheWhiteHorsePu@ChefVGGP I ate at Sola back in April on a brief visit down to London. Absolutely fabulous restaurant and well worth a visit. When I ate there I didn’t know much about it, I had just heard that it was great, so I’m definitely pleased to hear @ChefVGGP is a stand-up guy as well.
@StickyWalnut God what a fantastic menu. (Also hard not to notice the prices and be reminded of how absolutely savaged the hospitality industry has been by external factors).
@ChefChrisYoung Another great video. It’s good to get the science behind something I’d stumbled upon myself when roasting a joint of beef. It took too long when starting around 70°c so recently been starting higher then dropping it. British roasting joints always a good option for a video btw…
@jayrayner1@Caterertweets I genuinely love your reviews, but the annual event of restaurant critics decrying Michelin stars always feels like a moan that it’s not their opinion on restaurants that ranks as the gold standard. It’s rather tiresome, and it’ll happen again during San Pellegrino season.
@ChefChrisYoung Starch definitely dulls the flavour, but people grow up with thick starchy custard and familiarity is important. I think I have Gellan F, Locust Bean gum, and Kappa Carrageenan lying about, so if I can use them then advice on proportions would be appreciated!
@ChefChrisYoung Fantastic as always. I love your videos, absolutely fascinating. For future videos I’d be really interested in custards. Being British I think people always want really thick custard like Birds, and I struggle to get that without corn starch but it just dulls the flavour so much.
@KVanValkenburg@McIlroyRory Professional golf is just a fundamentally dreadful product. It’s bad to watch, players are boring, it goes on forever, about five shots between ad breaks, and every course looks the same. Even majors I only watch a couple of hours these days.
@GaryUsher_@ThomHetheringto@WreckfishBistro Lovely review. It’s frustrating living a good distance away from the EB group, but the last two times I’ve been near one I’ve eaten there (@StickyWalnut and @kala_manchester ) and absolutely loved them. This review sums up my experiences, and I suspect does for all Elite Bistros.
@robynjournalist Been a fan of @AMTetrick ever since the women’s tour many years back (2016?) where she was exceptional. Deserved that stage and leaders jersey and I still think about it sometimes. Awful news and hope she heals up.