Comments on: Restaurant food of the 1990’s http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s Cooking - Photography & More Thu, 04 Dec 2008 06:51:19 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1225 Tue, 15 Jan 2008 08:49:37 +0000 http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1225 Cid, I know who I would serve the blowfish to!!! :) Miles Cid,
I know who I would serve the blowfish to!!! :)

Miles

]]> by: Cid http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1221 Mon, 14 Jan 2008 22:10:30 +0000 http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1221 Miles, Well I think you should go all Japanese so that we can wear our kimonos :) Speaking of which, this week, as happens this time every year, my Japanese friend sends me three pairs of socks... never ordinary, oh no, this years gift is unusual even by their standards... I was delighted! Cid Miles,

Well I think you should go all Japanese so that we can wear our kimonos :) Speaking of which, this week, as happens this time every year, my Japanese friend sends me three pairs of socks… never ordinary, oh no, this years gift is unusual even by their standards… I was delighted!

Cid

]]> by: Rod http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1220 Mon, 14 Jan 2008 18:41:53 +0000 http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1220 SC I think you make a good point There must be permanent pressure for something 'new' Think of all the columns in the newspapers as well - much of this must simply be content driven - the need to have something to fill a space as opposed to a plate Rod SC
I think you make a good point
There must be permanent pressure for something ‘new’

Think of all the columns in the newspapers as well - much of this must simply be content driven - the need to have something to fill a space as opposed to a plate
Rod

]]> by: miles http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1219 Mon, 14 Jan 2008 18:30:43 +0000 http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1219 SC, I think tv cookery has turned into overkill, the majority of the programmes are just poor. I like to think I have kept in touch with what is going on in the restaurant world, who is hot, who not etc. A lot of the chefs I have seen on tv recently are unknown to me and my colleagues. If we've never heard of these so called celebrity chefs then what chance have you got! Miles SC,
I think tv cookery has turned into overkill, the majority of the programmes are just poor. I like to think I have kept in touch with what is going on in the restaurant world, who is hot, who not etc. A lot of the chefs I have seen on tv recently are unknown to me and my colleagues. If we’ve never heard of these so called celebrity chefs then what chance have you got!
Miles

]]> by: miles http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1218 Mon, 14 Jan 2008 18:26:27 +0000 http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1218 Rod, Good, valid points, the unfortunate thing about marrying various influences together in one dish usually ended in a messy divorce. Many chefs simply went with what sounded good and many more had no idea how to use these new ingredients. Miles Rod,
Good, valid points, the unfortunate thing about marrying various influences together in one dish usually ended in a messy divorce. Many chefs simply went with what sounded good and many more had no idea how to use these new ingredients.
Miles

]]> by: SC http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1215 Mon, 14 Jan 2008 17:25:50 +0000 http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1215 Do you think though that perhaps the market is flooded with ideas, our TV's every day have some chef or other turning out a dish to impress the viewers and I wonder how many cookery books have been published since the 1990s all of which when reading the front flap of the dust wrapper or reviews will be claiming to be the next big thing in the kitchen ! , only a thought, Do you think though that perhaps the market is flooded with ideas, our TV’s every day have some chef or other turning out a dish to impress the viewers and I wonder how many cookery books have been published since the 1990s all of which when reading the front flap of the dust wrapper or reviews will be claiming to be the next big thing in the kitchen ! , only a thought,

]]> by: Rod http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1213 Mon, 14 Jan 2008 17:00:01 +0000 http://www.milescollins.com/wordpress/restaurant-food-of-the-1990s#comment-1213 Miles I wonder whether it is wise to 'choose a direction' in terms of menu ? Perhaps variety of influence and dishes on the menu is key. The country is much different now I think. Have you noticed that there are no longer obvious fashions any more ? Very little appears to be either in fashion or out ! Perhaps we are now developing our own minds and going with what works rather than going with what we are told. Perhaps the theory holds true in your game as well. It's hard to imagine coming up with a revolutionary dish nowadays, so much has been done, I guess it's down to tweaking around the edges and ultimately success will depend on how well it's prepared Miles
I wonder whether it is wise to ‘choose a direction’ in terms of menu ?
Perhaps variety of influence and dishes on the menu is key.

The country is much different now I think.
Have you noticed that there are no longer obvious fashions any more ?
Very little appears to be either in fashion or out !

Perhaps we are now developing our own minds and going with what works rather than going with what we are told.

Perhaps the theory holds true in your game as well.

It’s hard to imagine coming up with a revolutionary dish nowadays, so much has been done, I guess it’s down to tweaking around the edges and ultimately success will depend on how well it’s prepared

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