/ck/ - Food & Cooking

>>11828277
yes, I've been to half of the serious places in London and was just in Amsterdam sampling their stuff. I went to Mos, Ron's, Rijks, and the Vermeer
Provided you have something to do between courses (write, read, or cheat the somm out of glasses of claret) it's great fun if you enjoy the food and can reason paying those amounts for some of the finest food being prepared today.
Enjoy kiddo, and remember to ask questions, no matter how stupid - knowledge of food will not only help you enjoy it but is a damn good thing to have in yr own cooking and to not be a pleb.
ps ask if you can thank the chef if it's really good

>>11824142
Pommes aligot are pretty amazing as well, you've got some good taste there m8. Easier to fuck up than a lot of people think though- if you let them cool too much they'll end up lumpy but if you add cheese while they're too hot you can actually break them, seeing as they're often 50%+ cheese by weight. Same deal with restaurant-style pommes puree- i feel like a lot of people are probably happier not realizing that they can be over half butter by weight.

Honestly though I think technique-wise one of the absolute coolest things you can do with a potato is also one that looks, on the surface, ridiculously simple- pommes souffle. Literally just double fried slices of potato. But if you do the slicing and frying JUST SO, they end up not just crispy but puffed up to a level that's almost hard to believe.