Comments on: Perks of the Job http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/ I'll get a better name soon, I promise Thu, 09 Sep 2010 20:35:26 +0000 http://wordpress.org/?v=2.0.4 by: Colon Cleanse Geek http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4319 Tue, 08 Jul 2008 02:08:24 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4319 Fantastic presentation! Love that nicoise salad, thanks for sharing:-) Fantastic presentation! Love that nicoise salad, thanks for sharing:-)

]]> by: Jeanne http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4295 Mon, 21 Apr 2008 15:07:06 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4295 Ooooh, that looks perfectly heavenly. There are few things I love more than barely seared tuna atop a nice Nicoise salad. Gorgeous plating. How did you manage to keep Goon off the plates till you'd taken the pics?? ;-) Ooooh, that looks perfectly heavenly. There are few things I love more than barely seared tuna atop a nice Nicoise salad. Gorgeous plating. How did you manage to keep Goon off the plates till you’d taken the pics?? ;-)

]]> by: James http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4274 Tue, 01 Apr 2008 10:05:50 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4274 Have you tried balsamic syrup for this? There's no going back afterwards. http://www.thecotswoldfoodyear.com/2008/03/kitchen-tips-15-je-ne-sais-quois.html Have you tried balsamic syrup for this? There’s no going back afterwards.

http://www.thecotswoldfoodyear.com/2008/03/kitchen-tips-15-je-ne-sais-quois.html

]]> by: ros http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4269 Sun, 30 Mar 2008 23:24:04 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4269 Yes, Andy. Of course you can tell how well a steak has been cooked from it's outward appearance. Hi Josh, you should post your nicoise, especially if it involved anchovies, the ingredient I didn't have. Mine doesn't involve arty presentation so much as taking time to find silly angles to take pictures (and excluding the unsightly bob of balsamic that I created in the corner). Hi Jack, I'm glad your girlfriend enjoyed the salad. I'll try to find my way to the butcher you mentioned. It's a bit difficult as it is on the opposite side of the heath from school so it is a bit out of my way, but I'll see if I can make my way over during the holidays. Hi Schmoof, sadly no anchovies. I've had trouble getting my hands on good ones lately. I think what you are seeing is a little bit of the tuna that flaked off when I cut the steak in half to prove to Goon that I hadn't overooked it. Hi Amanda, my boss says that, even though the kids think the hols are for them, they actually ist to stop teachers from having nervous breakdowns. I think he's right. I'm told things get easier though... Hi Ginger. Thanks- but I'm still nowhere near rivalling your wonderful photos! Yes, Andy. Of course you can tell how well a steak has been cooked from it’s outward appearance.

Hi Josh, you should post your nicoise, especially if it involved anchovies, the ingredient I didn’t have. Mine doesn’t involve arty presentation so much as taking time to find silly angles to take pictures (and excluding the unsightly bob of balsamic that I created in the corner).

Hi Jack, I’m glad your girlfriend enjoyed the salad. I’ll try to find my way to the butcher you mentioned. It’s a bit difficult as it is on the opposite side of the heath from school so it is a bit out of my way, but I’ll see if I can make my way over during the holidays.

Hi Schmoof, sadly no anchovies. I’ve had trouble getting my hands on good ones lately. I think what you are seeing is a little bit of the tuna that flaked off when I cut the steak in half to prove to Goon that I hadn’t overooked it.

Hi Amanda, my boss says that, even though the kids think the hols are for them, they actually ist to stop teachers from having nervous breakdowns. I think he’s right. I’m told things get easier though…

Hi Ginger. Thanks- but I’m still nowhere near rivalling your wonderful photos!

]]> by: Ginger http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4268 Sat, 29 Mar 2008 21:28:13 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4268 That looks beautiful Ros, perfectly cooked tuna and wonderfully presented. That looks beautiful Ros, perfectly cooked tuna and wonderfully presented.

]]> by: amanda http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4267 Fri, 28 Mar 2008 03:51:56 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4267 simply gorgeous, ros! your plating is terrific and that tuna looks cooked to perfection. i'm very envious of your 21 days off! i would love just a week off. simply gorgeous, ros! your plating is terrific and that tuna looks cooked to perfection. i’m very envious of your 21 days off! i would love just a week off.

]]> by: schmoof http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4266 Thu, 27 Mar 2008 19:35:47 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4266 Phwoar! Perfectly cooked, I'd say. Do I see an anchovy peeking out in the top left hand corner? Phwoar! Perfectly cooked, I’d say. Do I see an anchovy peeking out in the top left hand corner?

]]> by: jack bedford http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4263 Wed, 26 Mar 2008 21:56:54 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4263 oh yes, i also found a new butcher that's amazing, it's in cricklewood and although it's pricey it's well worth it. it's called Bifulco and is owned by an italian family. if you try it and you like it reccomend it to all your friends because they are not doing too well at the moment. by the way, they make a marvellous rib roast oh yes, i also found a new butcher that’s amazing, it’s in cricklewood and although it’s pricey it’s well worth it. it’s called Bifulco and is owned by an italian family. if you try it and you like it reccomend it to all your friends because they are not doing too well at the moment. by the way, they make a marvellous rib roast

]]> by: jack bedford http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4262 Wed, 26 Mar 2008 21:52:04 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4262 hi ros, what was Goon thinking, that tuna is cooked to perfection, beautiffuly presented as well. i made the nicoise for my girlfriend and she loved it! thank you very much hi ros,

what was Goon thinking, that tuna is cooked to perfection, beautiffuly presented as well. i made the nicoise for my girlfriend and she loved it!

thank you very much

]]> by: Joshua http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4260 Wed, 26 Mar 2008 13:03:42 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2008/03/26/perks-of-the-job/#comment-4260 Hi Ros Thanks for adding my blog to your sidebar. My next post was going to be a tuna salad nicoise, not sure I want to go through with it after seeing your effort though - it's so much more artily presented than mine was. Cheers Josh Hi Ros

Thanks for adding my blog to your sidebar.

My next post was going to be a tuna salad nicoise, not sure I want to go through with it after seeing your effort though - it’s so much more artily presented than mine was.

Cheers
Josh

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