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Matt P "matt_r_p" (London)

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Pentel Wet Erase Chalk Marker Medium Tip - Assorted Colours (Pack of 7)
Pentel Wet Erase Chalk Marker Medium Tip - Assorted Colours (Pack of 7)
Price: 16.29

5.0 out of 5 stars Brilliant - but buy some chalkboard paint, 15 Mar 2014
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I got some cheap ones on eBay for half the price. Two of them didn't work right away and three more dried out after one usage.

These by contrast are all lovely and vivid, and have angled nibs so you can do fat and thin writing work / detail.

Forget about wiping these off though - the vivid colour comes at a price. But I've found that chalkboard paint is cheap, so I just wipe down with a wet paper towel to get the initial layer off, then roll on a small amount of chalkboard paint. It dries in minutes, your board looks brand new and so does your sign. I change my signage every week and it's great to have it looking fresh.


Wahl Clip N Rinse Cord Cordless Rinseable Rechargeable Hair Clipper Kit Black / Chrome 9639-017
Wahl Clip N Rinse Cord Cordless Rinseable Rechargeable Hair Clipper Kit Black / Chrome 9639-017
Price: 19.99

2.0 out of 5 stars Poor battery performance, 13 Mar 2014
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I've owned one of these for three years. It only ever managed two shaves before needing a recharge and sometimes it even died during the second shave which is incredibly irritating. The battery performance has got steadily worse and now it's failed completely. Going in the bin and buying a new one today.


Incognito: The Secret Lives of The Brain
Incognito: The Secret Lives of The Brain
Price: 5.15

3 of 3 people found the following review helpful
3.0 out of 5 stars Half brilliant, 3 Jan 2014
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The first half of this book is amazing - full of fascinating insights. There's so much good stuff, he nearly throws away one of the best and simplest theories into why we dream. It's probably worth buying for the first half alone. However in the second half he moves into the philosophy of crime and punishment. While the first half of the book is peppered with all his references, carefully collated, in the second half it really is just an essay of his ideas. So if you are interested in neuroscience and philosophy you may find this enjoyable; I certainly didn't.


Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto
Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto
Price: 11.39

1 of 1 people found the following review helpful
5.0 out of 5 stars One of my all time favourite cookbooks, 3 Jan 2014
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Not a cookbook in the sense that it is all recipes; there are recipes dotted throughout but the main thrust of the book is to get you to think about the building blocks of dishes in a new way. Totally changed the way I looked at cooking. Can't recommend it enough.


Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant
Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant
by Amanda Cohen
Edition: Paperback
Price: 10.46

5.0 out of 5 stars Brilliant, 3 Jan 2014
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A great memoir, a how-to about opening a restaurant and an insight into the mind of a chef. Amanda Cohen is clearly as mad as a brush but her enthusiasm is infectious.


How to Burn Down the House: The Infamous Waiter and Bartender's Scam Bible by Two Bourbon Street Waiters
How to Burn Down the House: The Infamous Waiter and Bartender's Scam Bible by Two Bourbon Street Waiters
by Peter Francis
Edition: Paperback

2.0 out of 5 stars Historical interest only, 3 Jan 2014
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Almost all of this book concerns restaurant scams that are based around cash. In today's era of computerised ticketing systems and credit card payments, they are sadly irrelevant. Worth picking up for historical interested only / if cheap.


The Making of a Chef: Mastering Heat at the Culinary Institute of America
The Making of a Chef: Mastering Heat at the Culinary Institute of America
by Michael Ruhlman
Edition: Paperback
Price: 10.37

5.0 out of 5 stars The best food writer in America, 3 Jan 2014
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I absolutely love Michael Ruhlman's journalism and this is no exception. Whilst studying at the Culinary Institute of America, he truly got under the skin of what it's like to be a chef.


Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
by Grant Achatz
Edition: Paperback
Price: 10.86

5.0 out of 5 stars Great tale, 3 Jan 2014
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Fascinating tale of someone who aspired to work at the very highest levels of fine dining, and of course the challenges he met along the way. The book is co-authored with his business partner and they take turns in writing chapters, which turns out to be an effective narrative device.


Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success
Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success
Price: 3.25

4.0 out of 5 stars Great perspective on restaurant business, 23 July 2013
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Lots of good tales from mid-market US restaurants in unfashionable states. Interestingly, hardly any of the restaurateurs trained as chefs - many had no restaurant experience at all, and few of them seem to have any great enthusiasm for cooking. Nonetheless, good insights throughout.

The occasional references to ScheduleFly didn't bother me at all - that's how the authors got these guys to give over their time for interview. Perhaps it says something about the industry that restaurants led by business people rather than chefs are the keenest users of professional software to help their companies grow.


Charred & Scruffed: Bold New Techniques for Explosive Flavor on and Off the Grill
Charred & Scruffed: Bold New Techniques for Explosive Flavor on and Off the Grill
by Adam Perry Lang
Edition: Paperback
Price: 17.99

0 of 2 people found the following review helpful
2.0 out of 5 stars BBQ nuts only, 23 July 2013
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Fun book but many of the recipes have limiting factors. For example, many dishes require 16-24 hours marination time. Others require a smoker, or two grill racks and house bricks in order to cook 'high and slow'. None of the recipes would work on a grill pan or other in-home kitchen setup. For an American audience this makes a lot of sense - their BBQ season runs a lot longer than ours. But you'd have to be a diehard British barbecue fan to get value for money out of this. The sides (the 'off the grill' reference in the title) are not terribly exciting eg rocket salad with lemon and parmesan.


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