Comments for Locale Restaurant http://www.localerestaurants.com/blog quintessential Italian neighbourhood restaurant Fri, 23 Mar 2012 20:16:57 +0000 hourly 1 http://wordpress.org/?v=3.0.2 Comment on Early Spring Supersalad by Sarah Murray Bradley http://www.localerestaurants.com/blog/?p=289#comment-4085 Sarah Murray Bradley Fri, 23 Mar 2012 20:16:57 +0000 http://www.localerestaurants.com/blog/?p=289#comment-4085 If you can't get water cress, try land cress, it is splendid stuff that you can grow in a pot on the window sill if you don't have a garden. We get our seeds from Chiltern Seeds and it grows like everlasting spinach (only more sprawling) you can pick and pick and pick it. If you can’t get water cress, try land cress, it is splendid stuff that you can grow in a pot on the window sill if you don’t have a garden. We get our seeds from Chiltern Seeds and it grows like everlasting spinach (only more sprawling) you can pick and pick and pick it.

]]> Comment on Making Salami by Dom Foy http://www.localerestaurants.com/blog/?p=101#comment-3413 Dom Foy Mon, 05 Mar 2012 14:19:55 +0000 http://localerestaurants.com/blog/?p=101#comment-3413 Hi, thanks fo salami making recipe. I have a pair of large black rare breed pigs which are going to slaughter in about 5 weeks. 1 question if I may: some of the salami recipes I look at are quite precise about temparature after making and add acidolphus or other "friendly bugs" to aid the process. I understand you aim for a degree of fementation and reduction in pH too. Any comments? Unnecessary? Cheers Hi, thanks fo salami making recipe. I have a pair of large black rare breed pigs which are going to slaughter in about 5 weeks. 1 question if I may: some of the salami recipes I look at are quite precise about temparature after making and add acidolphus or other “friendly bugs” to aid the process. I understand you aim for a degree of fementation and reduction in pH too. Any comments? Unnecessary?

Cheers

]]> Comment on Cadiz seafood market by mark http://www.localerestaurants.com/blog/?p=396#comment-1418 mark Mon, 12 Sep 2011 14:05:38 +0000 http://www.localerestaurants.com/blog/?p=396#comment-1418 Dear Paolo, We met after a Blackheath Lunch Club event and discussed your methods of cooking pork and the philosophy of using good basic ingredients mixed with passion and care. As I mentioned I too as an architect am interested in arte-povre and have discovered the Japanese philossophy of wabi sabi. This isn't the mustard but a principle of looseness and an ideal that all creative acts, from architecture to cooking should always leave a little element of rusticness or mess. The imperfection makes it perfect! I'm writing to also because I am coming for supper tonight and look forward to trying your suckling pork dish. Best wishes, Mark Titman Dear Paolo,

We met after a Blackheath Lunch Club event and discussed your methods of cooking pork and the philosophy of using good basic ingredients mixed with passion and care.

As I mentioned I too as an architect am interested in arte-povre and have discovered the Japanese philossophy of wabi sabi. This isn’t the mustard but a principle of looseness and an ideal that all creative acts, from architecture to cooking should always leave a little element of rusticness or mess. The imperfection makes it perfect!

I’m writing to also because I am coming for supper tonight and look forward to trying your suckling pork dish.

Best wishes,

Mark Titman

]]> Comment on La Dolce Vita – My demonstration by anderson castro http://www.localerestaurants.com/blog/?p=275#comment-524 anderson castro Thu, 28 Apr 2011 00:49:52 +0000 http://www.localerestaurants.com/blog/?p=275#comment-524 Hi Paolo. How are you?? Is there any video where I can see this day?? Bye bye Anderson Hi Paolo.
How are you??
Is there any video where I can see this day??
Bye bye
Anderson

]]> Comment on A Guest post from one of our Directors, Mark by Tim Keeler http://www.localerestaurants.com/blog/?p=144#comment-238 Tim Keeler Sat, 12 Mar 2011 09:15:32 +0000 http://localerestaurants.com/blog/?p=144#comment-238 Great photos Mark - look forward to seeing more of them. We all enjoyed last evening at Blackheath. Always a pleasure to eat there Great photos Mark – look forward to seeing more of them. We all enjoyed last evening at Blackheath. Always a pleasure to eat there

]]> Comment on Montasio Cheese by Luisella http://www.localerestaurants.com/blog/?p=243#comment-222 Luisella Tue, 22 Feb 2011 10:25:50 +0000 http://localerestaurants.com/blog/?p=243#comment-222 Ciao Paolo!! I've been reading you're blog and so far it's very interesting and watermouthering too!!! Great idea!! We've just moved to Balham, I saw the name of the restaurant near the flat and looked for that on the net...Now we can't wait to come in and try everything! Are you working there??? A presto!! Luisella e Stefania Ciao Paolo!!
I’ve been reading you’re blog and so far it’s very interesting and watermouthering too!!! Great idea!! We’ve just moved to Balham, I saw the name of the restaurant near the flat and looked for that on the net…Now we can’t wait to come in and try everything! Are you working there???
A presto!!
Luisella e Stefania

]]> Comment on Il Panettone by Catherine Marche http://www.localerestaurants.com/blog/?p=187#comment-32 Catherine Marche Sat, 11 Dec 2010 00:08:30 +0000 http://localerestaurants.com/blog/?p=187#comment-32 Thank you so much for sharing your wonderful recipe as it is one of my favorite "brioches" x Catherine Thank you so much for sharing your wonderful recipe as it is one of my favorite “brioches”
x
Catherine

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