Restaurant 2016

[CHAPPERS]

Is this at the stalwart branch or the new one in Hove?
I adore Planet India, but have two minor criticisms: there has been no variation or additions to the menu since I've been going, not even a rotating special; and second, it can all be a bit heavy, and makes you pine for the freshness that you often get with Thai, Vietnamese or Chinese.

This was the stalwart. I think we chose particularly well last night, getting both the dalls helped.

They also have some new chefs who seem to have lightened things up a tad, certainly the pea and paneer is lighter. The bhajis really are a joy. I agree about the menu but with enough tinkering each time it can work. The do need to calm down on the dahi bhel prui though as that blew my head off last night.

We went to the new one in Hove just after opening and he was really busy but apparently it's been a bit up and down there whilst they settle in. It was pretty quiet when we arrived at 7:30 last night at the stalwart but by 9 it was packed out.

 

[thedonkeycentrehalf]

they may be the best purveyor, but my scotch eggs might just be the best made in Brighton: there's nothing quite like a homemade scotch egg; they're good to do for an event/party/etc

There's a challenge! His are baked, not fried and use free range eggs which are runny or very soft set. He has a variety of flavours and even has a vegetarian version which my mate says are very good. If you love a good egg then I would definitely try these. I am known to drive over from Worthing to Flo Road Market just to buy these.

 

[Machiavelli]

There's a challenge! His are baked, not fried and use free range eggs which are runny or very soft set. He has a variety of flavours and even has a vegetarian version which my mate says are very good. If you love a good egg then I would definitely try these. I am known to drive over from Worthing to Flo Road Market just to buy these.

I often (nearly deep, but it's also part-shallow) fry them and then whack them in the oven/bake for a few further minutes.
Archers sausages, extra pepper, lots of sage, bit of extra thyme
Eggs cooked for c6 mins, i.e. just set
Encase eggs in mixture
Develop production line of seasoned flour, then beaten egg, and finally hot smoked paprika-spiked breadcrumbs.
Then fry for 3 to 4 minutes per side

 

[Goldstone1976]

I often (nearly deep, but it's also part-shallow) fry them and then whack them in the oven/bake for a few further minutes.
Archers sausages, extra pepper, lots of sage, bit of extra thyme
Eggs cooked for c6 mins, i.e. just set
Encase eggs in mixture
Develop production line of seasoned flour, then beaten egg, and finally hot smoked paprika-spiked breadcrumbs.
Then fry for 3 to 4 minutes per side

Spheres have sides?

Sound delicious though...

 

[Machiavelli]

Spheres have sides?

Sound delicious though...

They are.
And you're crediting me too much by claiming they turn out spherical. Despite the egg, the weight means that they 'find' less-spherical, and more-rectangular, parts and settle there.

NSC wine tasting in six months?

 

[Goldstone1976]

They are.
And you're crediting me too much by claiming they turn out spherical. Despite the egg, the weight means that they 'find' less-spherical, and more-rectangular, parts and settle there.

NSC wine tasting in six months?

You mean a (hush my mouth) promotion wine tasting? Sounds good!

Got a Grange vertical dinner with one of my wine groups tomorrow night - 89-96 inclusive. S/be good.

 

[Herr Tubthumper]

Today is the day I finally get round to visiting Burger Bros.......

 

[CHAPPERS]

Today is the day I finally get round to visiting Burger Bros.......

uh-oh.......

 

[Springal]

Today is the day I finally get round to visiting Burger Bros.......

Aren't they shut for Xmas now ? [emoji33]

 

[Bozza]

Aren't they shut for Xmas now ? [emoji33]

Yup.

 

[Herr Tubthumper]

Yup.

FFS.

 

[Herr Tubthumper]

Yup.

Jan 3rd back to normal? Normal seems to be part time? Grrrrrrr

 

[CHAPPERS]

It's what comes with a 4 man operation I guess. Plus they are very reliant on local supliers including their baker who is the only one they will use.

 

[Herr Tubthumper]

It's what comes with a 4 man operation I guess. Plus they are very reliant on local supliers including their baker who is the only one they will use.

All fair points. And ultimately it's their business which wasn't set up to exclusively feed me. One day I'll get there.

 

[Herr Tubthumper]

I'm off to Isaac tonight as well.

 

[Machiavelli]

FFS.

Why you going on about your favourite album from last year?

PS enjoy Isaacs

 

[Herr Tubthumper]

Trolls it was

 

[Herr Tubthumper]

PS enjoy Isaacs

Wow. Really good. Certainly my favourite Brighton fine-dining experience.

 

[Cowfold Seagull]

All fair points. And ultimately it's their business which wasn't set up to exclusively feed me. One day I'll get there.

Not at all, I think you were right with your original post. I'm very surprised that they are so reliant on just the one baker. Up to a point, isn't a bun a bun, or a broche a brioche? I'd always imagined that most of the quality would have gone into the burger, far less so the bun.

Then again, what do I know!

 

[Machiavelli]

Wow. Really good. Certainly my favourite Brighton fine-dining experience.

I thought he was really ambitious, and some of the dishes worked extremely well, although some didn't. I really like the no-option menu, because they can concentrate on the dishes more intently. What worked for you?