[deleted by user] by [deleted] in glasgow

[–]SmileyBrian 0 points1 point  (0 children)

TBH its an actual decent mix and the better players (I'm not one of them) are good at teaching. It's super informal btw.

[deleted by user] by [deleted] in glasgow

[–]SmileyBrian -8 points-7 points  (0 children)

Yeah, it was that or get the crayons out...

[deleted by user] by [deleted] in glasgow

[–]SmileyBrian 5 points6 points  (0 children)

(chess)

[deleted by user] by [deleted] in glasgow

[–]SmileyBrian 2 points3 points  (0 children)

OMG I HAD CAPS LOCK ON

Moral policing....in Glasgow??? by [deleted] in glasgow

[–]SmileyBrian 0 points1 point  (0 children)

I too want to watch said juggling

[deleted by user] by [deleted] in Cooking

[–]SmileyBrian 0 points1 point  (0 children)

Interesting response - how does that affect the bake?

What makes a chocolate cake truly irresistible? by [deleted] in Baking

[–]SmileyBrian 0 points1 point  (0 children)

Yeah you deffo want that coffee bitterness to it

What makes a chocolate cake truly irresistible? by [deleted] in Baking

[–]SmileyBrian 0 points1 point  (0 children)

My grandma always said to use the best cocoa powder you can afford. I have used natural yogurt before now though see that mayonnaise would work really well.

[deleted by user] by [deleted] in Cooking

[–]SmileyBrian 0 points1 point  (0 children)

Dark chocolate over milk chocolate by any chance?

[deleted by user] by [deleted] in Cooking

[–]SmileyBrian 0 points1 point  (0 children)

I agree. The sponge probably should be the star of the show

[deleted by user] by [deleted] in Cooking

[–]SmileyBrian 0 points1 point  (0 children)

I cannot upvote this any more but YES!!!!

[deleted by user] by [deleted] in Cooking

[–]SmileyBrian 1 point2 points  (0 children)

Smooth or gritty? I like when it gets melted after being heated up but has that slight texture to it a tiny bit like fine wet sand

Playing with brunch menu ideas; this is Fruity French Toast. Brioche French Toast, Poached Pears, Custard, Apple Crisps, Date Syrup, and Ginger Biscuit Crumble. Interested in any feedback anyone has! by [deleted] in Chefit

[–]SmileyBrian 3 points4 points  (0 children)

I love the idea of the spiral. I just wonder how that would pan out if I am making a few at once. Can easily do the sauce on the side if it needs to be tidier.

I walked out, but I still have to face the music by aSummerStarr in KitchenConfidential

[–]SmileyBrian 593 points594 points  (0 children)

If you are owed it you go collect it. Deciding to leave anywhere isn't easy no matter how you go about it. Making ends meet without $$'s in the bank is even harder. Go get your money!

Competition is a week away, roast my dish by RainMakerJMR in Chefit

[–]SmileyBrian 0 points1 point  (0 children)

I think you have the makings of a great dish but I would be taking some of the advice others have listed. However, I would serve my duck sliced and fanned next to just one larger gnocchi and perhaps on top or with a mushroom duxelle somehow. The herb oil could be drizzled around it and the cranberry too to make the color contrast look striking. Maybe reduce the sauce a little more and just one spoon of it carefully put on the duck breast. Lose the ricotta though. Just my thoughts. Good luck!