tag:blogger.com,1999:blog-5104350470414924764.post7555884103896157417..comments2024-03-10T17:17:15.054+08:00Comments on Not another big menu - Eating my way (cheaply) around London and more: Eating in (January 09)Unknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5104350470414924764.post-65197759530384088322009-03-22T01:11:00.000+08:002009-03-22T01:11:00.000+08:00It is not the prospect of free food. Rather, when ...It is not the prospect of free food. Rather, when I blog about a restaurant, I hope my visit would be as unbiased as possible, i.e., that experience any customer would receive if they were to walk in and have a meal. These "free" meals usually tend to be extremely skewed since they are trying to please critics/reviewers and for PR, not regular customers - something I consider myself. That's what I meant when I wrote "visit a place on my own terms".Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5104350470414924764.post-29842191642510398982009-03-20T10:17:00.000+08:002009-03-20T10:17:00.000+08:00Until I actually read the details, I thought the m...Until I actually read the details, I thought the meat stew on potatoes waffle and the fish pie were from some top notch eateries!! Either you are a good cook, or you are a good photographer!! Or Both!!<BR/>Sure, after a week of stews and pies, chinese roast pork rice and sushi makis would be a most welcome change.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5104350470414924764.post-42258586839389229302009-03-19T05:30:00.000+08:002009-03-19T05:30:00.000+08:00Hi KimHo, really like comments, keep them coming! ...Hi KimHo, really like comments, keep them coming! Your cooking style sounds quite similar to mine, and I do the 'modifying' thing too! It's more the willingness to eat anything rather than the creativity :) <BR/>Why aren't you going to the opening (restaurant, presumably?), free food, here we come...monchichihttps://www.blogger.com/profile/02417576256438593820noreply@blogger.comtag:blogger.com,1999:blog-5104350470414924764.post-38253339623977608092009-03-19T02:48:00.000+08:002009-03-19T02:48:00.000+08:00Actually, what you cooked looks really nice! And t...Actually, what you cooked looks really nice! And the roasted pork... (drool...) In my case, I tend to do the following:<BR/><BR/>1) Sunday, cook something "big", enough for 4 or so meals. That's enough for one meal on Sunday, lunch for the following two days and probably dinner on one of the nights. Depending on other circumstances, I then cook something on Tuesday night that usually last until Thursday. After that, everything is fair game!<BR/>2) If I cook something that can go beyond Tuesday, I tend to reshape that main item into something "different". For example, if I make a stew, I can cut the cooked (but cooled) beef into smaller chunks, use the gravy and vegetables and make it a cottage/shepperd pie. If I have left-over chicken, I de-bone it and make fried rice out of it. It is a matter of being "creative" - or willingness to eat almost anything!<BR/>3) Not sure if this is applicable in the UK but you can get rottiserie chicken in the local supermarkets. They could cost you between CDN $7 to $9 (something around GBP 4.5).<BR/><BR/>As for the camera, so far, I have been invited only once to an opening (along with other local food bloggers). It is scheduled for next week but I don't think I will go. For personal reasons, if I visit a place, it will be on my own terms. So, patience, you will eventually be invited! ^_^<BR/><BR/><I>Fight for space<BR/>Fight for food and sometimes<BR/>Just watch other people fight </I><BR/><BR/>Hilarious!Anonymousnoreply@blogger.com