LEGEND Food Porn

[Londoner]

I love my French food, having spent a year studying there, and treat myself to a Michelin-starred meal a few times a year.

Went to the Waterside Inn recently; here’s a pic of their famous lobster
starter:

 

[RamFan503]

I love my French food, having spent a year studying there, and treat myself to a Michelin-starred meal a few times a year.

Went to the Waterside Inn recently; here’s a pic of their famous lobster starter:

Looks interesting. How about a short description so we can drool.

 

[Londoner]

Looks interesting. How about a short description so we can drool.

The lobster is pan-fried and then served with a ginger and vegetable julienne. The accompanying sauce is based on white port and adds an ethereal quality to the dish.

The Waterside Inn has held three Michelin stars since 1972 and is a must-visit for any serious foodie who visits the UK. I’ve been many times over the years and it’s as good as any restaurant in Paris.

 

[Dodgersrf]

The lobster is pan-fried and then served with a ginger and vegetable julienne. The accompanying sauce is based on white port and adds an ethereal quality to the dish.

The Waterside Inn has held three Michelin stars since 1972 and is a must-visit for any serious foodie who visits the UK. I’ve been many times over the years and it’s as good as any restaurant in Paris.

I haven't had a white port.
Dessert wines are extremely difficult for me. Either I love them, or I cant stand them.

 

[Londoner]

I haven't had a white port.
Dessert wines are extremely difficult for me. Either I love them, or I cant stand them.

I love my dessert wines, in particular those from Sauternes. I’ve had all the crus classés from that region in my time.

Everyone should try Chateau d’Yquem at least once in their life.

 

[Dodgersrf]

I love my dessert wines, in particular those from Sauternes. I’ve had all the crus classés from that region in my time.

Everyone should try Chateau d’Yquem at least once in their life.

I've never heard of it.
But I would.

My first taste was years ago and I didn't care for it.

Years later..
A friend of mine has a fairly large collection of good wine.
He brought out a port one evening and proved me wrong. It was excellent. More than one bottle, actually.

 

[Londoner]

I don’t know how widely available Sauternes wines are where you live, but they are truly special and well worth trying out.

 

[Dodgersrf]

I don’t know how widely available Sauternes wines are where you live, but they are truly special and well worth trying out.

I'm going to look into it.
My wife and I drink mostly Cabs.
She loves Champagne, but I'm indifferent regarding it. I prefer the hearty reds.

 

[Londoner]

I'm going to look into it.
My wife and I drink mostly Cabs.
She loves Champagne, but I'm indifferent regarding it. I prefer the hearty reds.

Let me know how you get on. I’d be interested in hearing your thoughts about these wines.

For less expensive alternatives to Yquem, I’d recommend (in ascending price order) Doisy Daëne, Lafaurie-Peyraguey and Climens.

 

[Dodgersrf]

Let me know how you get on. I’d be interested in hearing your thoughts about these wines.

For less expensive alternatives to Yquem, I’d recommend (in ascending price order) Doisy Daëne, Lafaurie-Peyraguey and Climens.

The Yquem runs approximately $200 here in the US, but it is available.
I truly appreciate the suggestions and I will also look into the others.

 

[Londoner]

The Yquem runs approximately $200 here in the US, but it is available.
I truly appreciate the suggestions and I will also look into the others.

If you can find Yquem for $200 a bottle, you’re doing very well! That might be for a half.

 

[Dodgersrf]

If you can find Yquem for $200 a bottle, you’re doing very well! That might be for a half.

Yes. It is a half.

375ml

 

[Londoner]

Treated myself to the Full English at Claridge’s this morning:

 

[Allen2McVay]

Treated myself to the Full English at Claridge’s this morning:

View attachment 59639

That looks Great!

 

[Selassie I]

Treated myself to the Full English at Claridge’s this morning:

View attachment 59639

Showed this to my friend from across the pond this morning because I wanted him to tell me what that black stuff is on that piece of toast. He called it black pudding... I guess it's blood sausage.

Anyway, he knows that restaurant well. He said that you probably had to pay $50 US for that breakfast there.

He also wondered why you didn't have those beans right on your plate instead of that bowl off to the side.

 

[Selassie I]

I made these spinach stuffed chicken breasts last night. Baked em.

Nothing fancy but they were damn tasty.

 

[Londoner]

Showed this to my friend from across the pond this morning because I wanted him to tell me what that black stuff is on that piece of toast. He called it black pudding... I guess it's blood sausage.

Anyway, he knows that restaurant well. He said that you probably had to pay $50 US for that breakfast there.

He also wondered why you didn't have those beans right on your plate instead of that bowl off to the side.

The beans should always be served separately. If they’re on the plate, they make your bacon/sausages/toast etc soggy.

 

[Selassie I]

The beans should always be served separately. If they’re on the plate, they make your bacon/sausages/toast etc soggy.

My friend told me that the traditional way is for the beans to be on the plate with everything else. I guess sogging everything else out.

I told him that getting the beans on the side makes more sense to me... he said that is not the proper way though.

I like your method better.

 

[Londoner]

My friend told me that the traditional way is for the beans to be on the plate with everything else. I guess sogging everything else out.

I told him that getting the beans on the side makes more sense to me... he said that is not the proper way though.

I like your method better.

Your friend is correct in saying that the beans are usually on the same plate- that’s because a full English is normally a one-plate meal,

It’s only when you go to certain places that the beans are kept separate- it’s an indicator of quality.

 

[Londoner]

Another recent full English, this time from 45, Jermyn Street- the restaurant attached to Fortnum And Mason

Again: note the separate beans.