Eventually the leaves may curl or turn brown. These are due to the sap being sucked out of the leaves. You may notice that leaves on herbs, flowers or vegetables have white markings. The little sap sucking insects can be hard to spot until your plants show signs of damage. Can you spot the leaf hopper? The white markings on the leaf are where the sap has been sucked out of the basil leaf. I use it when I notice aphids or leaf hoppers or their tell tale signs. “I did, however, question myself every time I got up to leave dinner – had I left enough tip? What was the right thing to do? I’ve been very conditioned by the American 20%.I use this homemade garden spray on my herbs, flowers and veggies. I found this made for a calmer experience. I generalise, but, overall, a British waiter earns a living wage and isn’t reliant on tips that are earned by proving themselves to diners. I experienced very little of the pretentious overexplanation that you often find in American restaurants I wonder whether this has something to do with the economics of hospitality. ![]() Across the board, from casual to upscale places, we’d simply be asked if we had any questions about the menu. “I appreciated the straightforwardness of British restaurant service. I particularly loved the fish kari, curry leaf peanuts and spiced lamb kothu roti at Hoppers.” Service “With forward, boisterous flavours and often at accessible prices, it felt refreshingly mainstream. The flavours of curry leaf, coriander, coconut and chillies infused into tender meat and delicate vegetables were intoxicating, not to mention the always delicious edible vehicles – roti, hoppers, fragrant rice dishes. “We all know that the UK has great Indian food, but I was bowled over by the incredible Sri Lankan food in London now – Hoppers, Kolamba, Paradise. I dressed up as a Crunchie for Halloween when I was 10.” Fig leaves Cadbury in general really hits the spot for me – a simple Button or a Crunchie, which, hands down, no contest, is my favourite chocolate bar of all time. “Tom and I got really into it – we did a video about the chocolate bars available at Tesco – I’ve never seen more passionate responses on social media. I didn’t realise how much I’d missed it over the past 25 years of living in New York until I came to shoot in London. I grew up in Canada and, as a part of the Commonwealth, we had a lot of stuff from England. I’ve said it once and I’ll say it again: grocery-store-level foods are just better in the UK. “Everybody knows, but I’m here to tell you: candy bars in America are not proper chocolate. Our pasteurisation laws are very strict – and with that you lose flavour.” Chocolate It can be hard to find great, flavourful stuff on a budget. “Cheese in America can be very extreme: on the one hand, really good cheese from an expensive speciality store or supermarket cheese – the Krafts and monterey jacks of this world – with very little in between. And then there are specialist cheesemongers like Neal’s Yard, an explosive and beautiful world of flavour owing to a rich, historic dairy tradition. ![]() Even at regular grocery-store level, the quality is amazing and there’s so much variety while we were there, we’d get smoked cheddar from the cornershop, which my kids loved. Neal’s Yard Dairy at Borough Market in Southwark, London. She eats so much of the food prepared on the show, she says, that home-cooked food is a must on days off: “Doing my own grocery shopping and cooking was the most eye-opening way of really experiencing London’s food scene.” Here are the ingredients, dishes and experiences that made the biggest impact on her. Ready Steady Cook this is not.ĭuring the eight weeks of filming, Simmons lived in a flat in London with her family. Glossy and glamorous, this is distinctly American food TV. ![]() She is the one you would want to have over for dinner.įrom picnics at Highclere Castle (the location for Downton Abbey) to an episode dedicated entirely to wellingtons – beef or otherwise – the new series does the rounds of quintessentially British dishes and places (as a US audience would have it, at least). Against Colicchio’s technical insights and Lakshmi’s coolly delivered conclusions, the chef-trained journalist Simmons brings the warmth: her feedback taps into how a dish made her feel. ![]() Over the course of the series, they are whittled down to a group of finalists who compete for the show’s eponymous title. In each episode, “cheftestants” create themed dishes to impress the judges: Simmons the restaurant chef Tom Colicchio and the model turned cookery writer Padma Lakshmi. The regular hosts since Top Chef’s 2006 debut: Gail Simmons, Padma Lakshmi and Tom Colicchio.
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