Sunday, 3 October 2010
So another day, another food experiment with the youngest group of testers in the business...but hey, they're free, they're captive and their definately picky about what they eat and what becomes a new layer of emulsion on the kitchen walls.
You may ask yourself..."what oh what can one put into a rissotto?", you may also have never asked yourself this, but we did, well we would really wouldn't we?
It turns out that quite alot, and the basis for making the chosen ingredient into a good base isn't too far away from knocking up the old baby puree, so some experience in that department anyway.
Its fair to say that a range of more pleasing to the pallet rissotto will be appearing on our new winter menu....the less than pleasing combos will be appearing on the walls, and floor tiles until stiff enough to scrape off without too much damage...........