Wood pigeon as a starter!

My morning started with the hunt for a new starter as we had run out of silver pomfret in the restaurant. The tasty flat fish is difficult to source. Choices in fresh fish is poor at the moment due to the strong winds in the sea. Wood pigeon from Godmersham was the only option left. We marinated them in ginger and garlic then chargrilled the breasts on a slow flame . Fantastic! The loins of pork were resisting our efforts to melt them since the past few weeks. But thanks to molecular gastronomy, we are finally victorious! Acids in the fruit juice used to marinate them did the trick! I went to bed last night watching a part of "Apprentice". Sir Allan Sugar and his talk of business objectives and profits have had a drowsy effect on me. Isint it common sense?"A business is a profit oriented venture". But how many of us realise that?? In the mad rush to achieve perfection in our arts all sense of finance and profits are swept aside.

Hello to the world of foodies

This is the first post in my blog. Lets take it as a test post. I spent the day looking for a syringe to use for injecting flavours to meats. A brown man in a chef coat asking for a syringe with needles generates amusing looks from the chemist staffs. I had to make extra efforts to look as gentle and be as explanatory as possible. The evening was interesting. I have been researching similarity of chemical compositions in wines and spices. Isint it amazing to know that Sherry and Madiera wines are great match to dishes with coriander due to the presence of aliphatic aldehydes in the fresh herb as well as these wines!!