Leuty Parker

Tag: #food

  • Down the Hatch

    ….no alcohol was consumed, unlike what is presumed by the name. Albeit a big cocktail menu.

    A very unique & distinctive theme, being Canada. Much of the decorations were Canada themed. As well as the menu, having Canadian classics, purine being an example.

    It was, however, what is expected about an “average” restaurant. Pretty reasonable price tag, too.

    Certainly trying to fit the needs of the hospitality industry.

    No nutritional information at all though. I ordered “cauliflower wings” with a “Korean BBQ”top. I felt like a fool not assuming it’d have soooo much sugar. It was pretty tasty, but with that name, I presumed it would be relatively carb-light, but the cauliflower wings were covered in batter and syrup.

    I admit I only took an educated guess on my order choice, choosing cauliflower wings over a hot dog, but with more nutritional information, I could have made a better “educated guess”.

  • Michelin Stars

    My objective is to be a “nutritional consultant” for fine dining restaurants. This is attractive for MANY reasons, expanded on in a business plan I’ve been working on separately, but I have already done many Michelin starred restaurants in Scotland, from…

    The Kitchen

    Restaurant Martin Wishart

    Aizle

    Purslane Restaurant

    Rhubarb

    TIMBERYARD (31)

    The Gardener’s Cottage (30)

    Ondine Restaurant

    The Witchery by the Castle

    The Table (my latest post, so pretty recent)

    All but 1 were before I started this new objective, so barely remember very much other than it happened, & was probably for a birthday (on the list there is 30 & 31 for the age I was celebrating).

    One thing I have noticed is all the above focus on the flavour matching, little on nutrition. So future posts aim to be restaurant reviews (maybe).

  • The Table

    Fine dining…. To the max. It’s rare that I’m left speechless, but this did the trick.

    The layout is unlike anything I’ve ever tried restaurant-wise. 10 diner opposite of few chefs. Dinner IS the show. Few other staff, one sommelier to note.

    As it was a tasting menu, there was many small tastes. Each was a very perfectly designed flavour match, so ample amounts of creamy in the gastrointestinal design. Sadly, nothing at aloud the nutrition in the menu, though.

    The style of this restaurant is very individual & food that gives the elements of surprise. Great for the PR in wanting what you can’t have. My father can’t walk, so not very suitable when wishing for accessibility. The staff tried to help as much as possible however.

    But they foolishly (maybe) gave everyone a memento of a copy of their menu. Little did they know, I’ll share it with you now;

    ⁃ Hey Sombridge; Smoked makerel in apple, celeriac & wild mushrooms

    ⁃ Derby della Madoninsa; osso buco ravolo

    ⁃ Jaqueline Mate; hake with courgettes, chorizo & almonds

    ⁃ Finding Oshidori; will duck with salsify, salmon & plum

    ⁃ 2nd breakfast at the Pranoing; Brie, bacon & cranberry

    ⁃ Werthers not so original; caramel powder inspired by Grant Achaiz

    ⁃ Marvin’s machical view; carrot, caramel, mandarin & walnut

    Albeit the creativity of flavours, for me, the restaurant experience is not just about the food but much about the ambience.

    Beautiful setting, but with the kitchen right in front of you, too much background noise.

    Aside from the flavour being divine & the story being engaging, I felt I should be impressed. A beautifully designed menu, for an extraordinary price tag though.

  • Miso ramen

    This is pretty self explanatory; you boil the noodles with the miso soup then, when boiled, add the tofu. I think you probably only need the quantity. & here it is;

    48g of egg noodles (for 25g carbohydrates)

    1 sachet of miso (1.6miso carbohydrate, yutaka but rand)

    75g tofu (1.4g carbohydrates, the tofoo co, smoked brand)

    Note I am using the rather of 10g carbohydrate to 1 unit of insulin, so 30g of carbohydrates would be 3 units of insulin. The basic nsulin I’m on is NovoRapid.

  • Chia seed pudding

    I’m on flexed dose of 3 units of Novorapid for breakfast. I have the ratio of 10g carbohydrates to 1unit of insulin so that means I need 30g carbohydrates for breakfast so I researched what are the best foods for your health?

    It came up with chia, the superfood. This is a great source of fibre, so good for your bowels. The fibre helps decrease your LDL cholesterol & even slows your digestion. For diabetes, this lowers BGL spike, keeping you fuller for longer. When cooking , it has guey texture when moistened, so I say it’s like frogspawn.

    So, for those reasons I chose to make it my star ingredient for my breakfast recipe:

    42g chia seed (reasonable above)

    250ml almond milk (low in calories, high in fibre, few carbohydrates, dairy free & high in vitamin D)

    130g jam (homemade, berries baked & stevia to sweeten without effecting your BGL)

  • Dinner

    Had a fabulous dinner at @sixbynico in #edinburgh. The theme was “neverland” & consisted of :

    Course 1 -Pepperoni Pizza

    Course 2 -Ham Hough & Cheese ‘Toastie’, Celeriac Remoulade, Black Garlic Emulsion & Golden Raisin

    Course 3 -Shellfish Risotto, Smoked Cod Botarga

    Course 4 -Black Pollock, Bang Bang Sauce, Charred Cucumber, Satay Emulsion, Pak Choi

    Course 5 -Confit Chicken Ballotine, Piperade, Red Pepper Romesco, Saffron Emulsion & Tarragon Salsa Verde

    Course 6 -Baked Salted Caramel Delice, Caramel Mousseline, Buttermilk Ice Cream, Maple

    Every time it has a 6 course tasting menu with a new theme or cuisine. All dishes are cooked to perfection.

    Each dish was called something simple like “cheese on toast”, but was taken to a gastronomic, five dining level.

    The model of infrequent cuisine keeps the customers coming back for a future different experience.

    I guess this is what makes tasting menus so attractive. I think that makes me a foodie.

  • Mellis

    Today I had a marvellous lunch with some friends at I J Mellis.

    Mellis is a cheese merchant & our lunch was best described as “refined” & “boujee”.

    For this lunch we had wine & cheese, don’t you know… so I had:

    -cornicons & oatcakes(which came with all dishes)

    -Torres Truffle

    -Lancashire blue (cheese)

    -Blackmount goats cheese

    -chorizo

    All cheese & meet have no carbs. Check out their website https://mellischeese.net but it’s nothing like going to the shop.

  • Carb counting

    I’m releasing my diabetes & starting on care counting. This is basing on set doses of insulin.

    Tonight, as I’m trying to get through the food I have left. This is particularly the dried food in the cupboards, I have come to terms that I’ll never get the motivation to cook. Or want to eat.

    I have done spaghetti bolognaise, couscous, lasagna, lentils and sushi (lots of sushi rice, lentils, couscous) & more left in the freezer.

    I portioned out my Japanese dumplings tonight, the amount of tonight’s dumplings, however, was pitiful.

    Carbohydrates needed (for me I’m 1unit of insulin = 10g carbohydrates)

    % carbohydrate in 100g (most food has this in “nutritional information” found at the back)

    X 100 (This ratio is just an average for me, so depending on your doses & how much you eat it may vary. )

  • Tidying up

    I have gone through a period of tidying up my flat, mainly chucking out all the things I don’t use, need or want. This includes a lot of unwanted clothes. & my main subject of conversation is food, where I have rooted out my cupboards. In which there’s a lot of dried food.

    I will never eat or have the motivation to cook to eat. So I’m going through each, cooking it in bulk & keeping it in Tupperware in the fridge so I’m make likely to eat them.

    I have done spaghetti, couscous, sushi rice, lasagna and guess what tonight is…

    Lentils with chopped tomatoes & ham

  • Chocolate

    Taken from “Charlie & the chocolate factory (which is on Netflix) but I love facts, so I researched it further.

    Chocolate containers a substance in it which triggers releases endorphans which governs a feeling of falling in love.

    I think it’s a way to promote chocolate (not that it needs promoting) but it’s a great fact about chocolate. Chocolate releases something called phenylethylamine: phenylethylamine encourages a chemical in your brain which is produced when you fall in love, & when you eat chocolate it mimics the feeling of falling in love. There is an anino acid called tryptophan which is present in chocolate, & it encourages the production of serotonin too.

    It’s been so long that since I had chocolate, being diabetic, but I still love it. I can remember it’s texture, taste, & I wasn’t aware it actually encourages dopamine in your brain. Who knew chocolate change your brain to make you happier. The last chocolate I ate was a box of chocolates from a mystery valentines. I thoroughly enjoyed it but it’s still a mystery who it’s from. I would thank him if I knew who it was.