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jon

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  1. Yes....I agree ..what can people expect for 18 euros!

    What  do we all expect for 18 euros ...in uk it equates to half a bottle of house wine, some mineral water...coffee and thats it....no food.

    Lets not forget all the washing up...the veg picking....the runing to and from the table 40/50 times.

    15/18 euros is nothing!

     

  2. I agree...I  am not  catering for those on a low budget!
  3. Excuse me Mr Q I do include the wine with the meal....the mineral water and the coffee!
    However I was refering to the restaurants mark -ups.....they are not my mark-ups.

    I do usually try to sit down with the clients especially when the meal is just a few courses.

    During the last cookery course we had Americans and they wanted some simple dishes.....but with 7 courses as it is sometimes and as I do part of the cooking and washing up it is  not possible.It can take from early afternoon to 12pm at night to take care of peoples preperation,cooking and serving as we make everything virtually except the butter,cheese and sometimes the bread.

    Our cookery holidays include receipes,hands on cooking in the kitchen...watching the prep of dinner....medevial feast...visit to a lovely park...Guided tour of st Emilion vineyards[tour guide]....meals in restaurants.....in general 5 days crammed with great things to do and eat if you love good food.I charge about the same price as everyone else who has the same standard of accomodation.

    Yes restaurants are different!
    I was pointing this out.

    However if I want this liscence I can have it. Restaurant liscence....but currently we have enough work to keep us going.The cookery courses are where I am going to concentrate.

     

  4. What do you give for 15 euros including wine....

    After the prep...shopping and washing up.....can it be worth it.

    If you were doing 40 covers with help...maybe.

    15 euros minus tax is nothing....

    would buy you a few samwiches in London.....and then there is no washing up for the caterer.

    In a B and B we have to include everything in the price...correct?

    My local restaurants charge 30 euros plus for a 4 euro bottle of wine and 6 euros for mineral water 3/4 euros for coffee.....coffee?????and 45 euros for the most unknown champagne!

  5. What do you give for 15 euros including wine....

    Afeter the prep...shopping and washing up.....can it be worth it.

    If you were doing 40 covers with help...maybe.

    15 euros minus tax is nothing....

    would be you a few samwiches in London.....and then there is no washing up for the caterer.

    In a B and B we have to include everything in the price...correct?

    My local restaurants charge 30 euros plus for a 4 euro bottle of wine and 6 euros for mineral water 3/4 euros for coffee.....coffee?????and 45 euros for the most unknown champagne!

  6. Try to forget the tins of corn.....go fresh!
  7. The gardens of Sardy...Velines....like being in fairy land.
  8. However you will be hard pushed to get into a restaurant  as late as 9pm.

    Second point...rather different...look at what the French eat....take a close look.

    Where is the butter? Some cheese...but in my region...very little butter and very little cream.

    lots of salad....not really any mayo....not so much dressing.

    simple braised meats.No fish and chips.

    yes sometimes frites from the freezer...I guesse [not in our house!]

     

  9. the corriander stepped in at the wrong place!!!!!Needs to be added!
  10. yes...of course lots of work but rewarding in many ways.

    Corn fritters/cakes.

    small qauntity...take 2 large pots [floury ones...for chips etc]

    2large onions....grate...both.

    Place in a bowl....2 eggs...beat together with salt and pepper to taste [you can make a small test fry in shallow sunflower or peanut oil] By the way we always wash our eggs in cold water...and our vegies, of course.

    2 tablespoons...heaped of plain flour.add.

    Take fresh corn off the tob by slowly and carefully cutting down from the cob....one head should be good.

    mix and fry in little flattish cakes in shallow oil...cook slowly untill golden brown...alo#wing pots to cook...6/7 mins....very low gas....you can turn the gas up a little for more colour.

    You can substitute corn for other things.

    chopped corriander...do not be affraid of quantity.

  11. FRESH TOM SAUCE.....I mean...yes and fresh bread crumbs....

    sweet-corn cakes Friday morn....

    bit shattered....after 5 days cookery course...medeival feast...hot weather and lots of cooking and serving from before breakfast...till  lateish......thank goodness they went to bed early.

  12. Surely each area has dynamic estate agents and those who live in the "DARK AGES".

    When I sold in Brittany...I sold the house myself....all the agents gave me quotes and I got almost double the price.

    I did have ideas for marketing the property and got close to 100 replies from many countries.

    So just me and the notaire.....

     

  13. Chestnut cakes.

    ingredients.....2 oniouns finely chopped...or 3 large shallots.

    Chopped firm white mushrooms x 2...large.

    thyme leaves to taste and a little romesemary leaves.

    Corsley chopped chestnuts either dried ones...cooked untuill soft or from a jar...not really the tinned ones. So...a whole jar

    concentrated FRESH tomato....

    Wholemeal bread crumbs enough to bind.

    An egg to bind.

    2 oz butter.

    sautee oniouns in butter slowly untill transparent...very low gas/elect.

    Add chopped mushrooms and herbs....allow to cook.

    Take off from heat add chopped chestnuts and other ingredients.Allow some of the chestnuts to be ground almost like flour.

    Add enough tomato concentrate and breadcrumbs to allow mix to form little cake shapes.

    Fry in shallow peanut or sunflower oil.

    Good with ratatouille...sauteed spinche with garlic...or put a little boursin cheese into the pan with the spinache at the last moment.

    I have a receipe for corn cakes.

     

     

    Sautee oniouns un till transparent.....in butter

     

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