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The Fat Duck, closed!

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Azonicben
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Joined: 22 Aug 2007
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PostPosted: 21:17 - 28 Feb 2009    Post subject: The Fat Duck, closed! Reply with quote
Heston Blumenthal`s restaurant The Fat Duck has been closed after a food poisoning outbreak.

Was it always bound to happen given his "style" of cooking?

I`m all for, new styles of food, often thought it might be worth trying to get a table within the next few years(given the waiting list).

Maybe I`ll just be able to walk in when it reopens Mr. Green

https://www.bloomberg.com/apps/news?pid=20601088&sid=aq.o9_.mriyY&refer=home

Discuss.......
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MaybeGuy
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Joined: 12 Mar 2007
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PostPosted: 21:31 - 28 Feb 2009    Post subject: Reply with quote
it was the foir gras... that fucking foir gras
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thegubner
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Joined: 25 Mar 2007
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PostPosted: 22:29 - 28 Feb 2009    Post subject: Reply with quote
If you are going to charge £125 for some bacon ice cream then you deserve to be shut down.

"The fat duck"?

More like "the greedy fuck".


Discussed.
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OssY
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Joined: 12 Jan 2009
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PostPosted: 22:48 - 28 Feb 2009    Post subject: Reply with quote
Love the way he tries to point the blame towards a virus that was "going around" in that area..
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Itchy
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Joined: 07 Apr 2005
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PostPosted: 01:24 - 01 Mar 2009    Post subject: Reply with quote
But then it does say
Quote:

Tests in the Fat Duck and on the raw food and cooked dishes have failed to reveal any problems as have tests on the restaurant staff, said Blumenthal, who alerted health officers from the local Windsor and Maidenhead Council. The restaurant has examined records of which waiters served which customers, which dishes the diners ordered and where they sat without finding any correlation.


Also health inspectors come every 6 months (it used to be once every 2-3 years) , they come twice once when you are operating and once when you are closed to check hygene AND they buy samples of your food 3-5 times a year and conduct tests on it.



But I think he is a tad overrated and his 'new' experimental cooking techniques are a bit disingenious in that I've spotted several that have been around for decades. The old super slow cooking technique for meat meaning it doesn't need basting , my grand dad taught my dad to do this as he himself learnt this in the 1920s.

Sort of like the cooking in a mount of salt is a copy of Hakka beggars chicken , whereby he used sand to cook a chicken and fish like an oven , known since the 1700s.
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silky666
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Joined: 28 Aug 2006
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PostPosted: 09:44 - 01 Mar 2009    Post subject: Reply with quote
I remember a posh meal out was going to the local Wimpy.
What is the world coming to ?

"customers don earphones and listen to lapping waves while consuming seafood washed up on what looks like a beach. The sand is, in fact, a mix of tapioca and fried Japanese breadcrumbs. "

gheys
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amnesia
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Joined: 21 Sep 2003
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PostPosted: 09:48 - 01 Mar 2009    Post subject: Reply with quote
the_guvnor_1_uk wrote:
If you are going to charge £125 for some bacon ice cream then you deserve to be shut down.

"The fat duck"?

More like "the greedy fuck".


Discussed.



If you are going to pay £125 for bacon ice cream you deserve to get ill
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Hetzer
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Joined: 19 Feb 2007
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PostPosted: 10:41 - 01 Mar 2009    Post subject: Reply with quote
Another fat shit-hole, where people like the ex-head of RBS get to go and stuff their fat useless parasite faces.
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owdamer
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Joined: 06 Oct 2004
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PostPosted: 15:50 - 01 Mar 2009    Post subject: Reply with quote
I wonder if his michelins went off? I know James Toseland had a terrible time with his last year, and Rossi the year before. Very Happy
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colin1
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Joined: 17 Feb 2005
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PostPosted: 22:33 - 01 Mar 2009    Post subject: Reply with quote
I like heston's style of cooking. Its well thought out and scientific, and creative.

I've got two of his recipe books. Some of his approaches are a little impractical, but I recently used a bit of his recipe for chilli con carne.

Basically, you use 3 particular cuts of beef, each with different qualities, that add to the flavour.

I doubt I could ever justify to myself ever visiting his flagship restaurant, but he also has a pub that sells dishes with more reasonable prices, and I wouldnt mind having a meal there.

He does do some bizarre things, but he also does some creative takes on old familiar favourites.
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Old Thread Alert!

The last post was made 17 years, 239 days ago. Instead of replying here, would creating a new thread be more useful?
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