Comments on: Cooking by Numbers http://www.milescollins.com/wordpress/cooking-by-numbers Food - Photography & More Wed, 08 Feb 2012 01:27:10 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/cooking-by-numbers#comment-572 Mon, 29 Oct 2007 19:54:15 +0000 http://www.milescollins.com/wordpress/cooking-by-numbers#comment-572 Cid, Preperation is everything, make a casserole in the morning, put your feet up in the afternoon, greet your guests and drink the wine in the evening, remove casserole and dosh up! Miles Cid,
Preperation is everything, make a casserole in the morning, put your feet up in the afternoon, greet your guests and drink the wine in the evening, remove casserole and dosh up!
Miles

]]> by: Cid http://www.milescollins.com/wordpress/cooking-by-numbers#comment-571 Mon, 29 Oct 2007 19:13:41 +0000 http://www.milescollins.com/wordpress/cooking-by-numbers#comment-571 Miles, We who cook a little, fully understand the possible strife that comes with the 'hat' where banqueting is concerned. What gets me is that every time I have a dinner gathering, I'm always messing about on the other side of the kitchen while my guests chat. I really must try to think more and prepare earlier then I might relax when the hungry mob arrive. I'm liking the sound of your duck confit... which at the moment is winning hands down compared to my snipe leg confit, served by the teaspoon like caviar and very rare :) Cid - ex silver server extraordinaire! Miles,

We who cook a little, fully understand the possible strife that comes with the ‘hat’ where banqueting is concerned. What gets me is that every time I have a dinner gathering, I’m always messing about on the other side of the kitchen while my guests chat. I really must try to think more and prepare earlier then I might relax when the hungry mob arrive.

I’m liking the sound of your duck confit… which at the moment is winning hands down compared to my snipe leg confit, served by the teaspoon like caviar and very rare :)

Cid - ex silver server extraordinaire!

]]> by: miles http://www.milescollins.com/wordpress/cooking-by-numbers#comment-570 Mon, 29 Oct 2007 18:22:06 +0000 http://www.milescollins.com/wordpress/cooking-by-numbers#comment-570 Wherever possible the meals are pre-ordered which although often subject to change help to reduce wastage. When main courses are silver served the important point is to use meats/fish which are clearly single portioned so you are not relying on the waiting staff to serve the right amount! You've got to cover all angles! Miles Wherever possible the meals are pre-ordered which although often subject to change help to reduce wastage. When main courses are silver served the important point is to use meats/fish which are clearly single portioned so you are not relying on the waiting staff to serve the right amount!
You’ve got to cover all angles!
Miles

]]> by: Christine http://www.milescollins.com/wordpress/cooking-by-numbers#comment-569 Mon, 29 Oct 2007 13:32:56 +0000 http://www.milescollins.com/wordpress/cooking-by-numbers#comment-569 Miles, I have often wondered about all these funchtions and the organisation of them. There must also be quite an aspect of portioning when doing buffets, i.e. if it is not plated then do you assume one/two portions per person for each dish? Are you getting a lot of leftovers? Presumably that is where years of experience comes in? Miles,
I have often wondered about all these funchtions and the organisation of them. There must also be quite an aspect of portioning when doing buffets, i.e. if it is not plated then do you assume one/two portions per person for each dish? Are you getting a lot of leftovers? Presumably that is where years of experience comes in?

]]> by: Derfel Cadarn http://www.milescollins.com/wordpress/cooking-by-numbers#comment-568 Mon, 29 Oct 2007 09:21:25 +0000 http://www.milescollins.com/wordpress/cooking-by-numbers#comment-568 Miles thank you for an illuminating post, one of the most interesting I have read in a long while. I must say most of the 'dos' I've been to you feel that that hotel/restaurant/whatever treats the food and consumers as second class. Whilst I understand it is paid for on a per plate basis and cannot be a la carte I never understood why they didn't still do the best they could within the confines of the menu. After all, you have a room full of potential repeat customers both for the restaurant 'proper' and potentially future function customers - why not impress them ? Regards DC Miles
thank you for an illuminating post, one of the most interesting I have read in a long while.

I must say most of the ‘dos’ I’ve been to you feel that that hotel/restaurant/whatever treats the food and consumers as second class.

Whilst I understand it is paid for on a per plate basis and cannot be a la carte I never understood why they didn’t still do the best they could within the confines of the menu.

After all, you have a room full of potential repeat customers both for the restaurant ‘proper’ and potentially future function customers - why not impress them ?
Regards
DC

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