Heston is theatre.
Most of what he presents is totally impractical in terms of cooking at home.
This is the chilli mix for his chilli con carne recipe in his "In search of perfection" programme

2-3 dried devil's penis chillies
2-3 dried bird's-eye chillies
1 tsp Somalian extra hot chilli powder
10g sweet smoked paprika
10g Durango ground chilli powder
10g El Rey ground chilli powder
10g Madera ground chilli powder
20g Pecos Red ground chilli powder
20g Rio Tejas ground chilli powder

Simple!

Complete rubbish to be honest, clearly there'll be some recipes of his that aren't the most practical but I've got a couple of his cookbooks and they're great. I think the point of that "search for perfection" was just that, to get the best possible results, not the most practical to make. Often the best is complicated. Also, all those ingredients in the chilli are dried or powdered and can freely be obtained on the internet. Not exactly difficult if you really wanted to make it.
Here is a chilli recipe that's in one of my books which is completely practical to do at home.
http://www.lovefood.com/guide/recipe...-butter-recipe

Plus, are you suggesting turning a steak every 15 seconds is impractical?

"Plus, are you suggesting turning a steak every 15 seconds is impractical?"
Well, I've read through my post several times and I can't find any comment regarding turning a steak every fifteen seconds.
But, as you ask, I'd say it's totally unnecessary as are his "easily obtained on the internet" nine different chilli types.
Just "Hestonisms"
Calm down dear, it's only a food forum!

Well, I posted mentioning that turning it every 15 seconds is the best method I've found and Walter asked if it was from Heston to which you responded saying that most of what Heston does is impractical, I assumed you were including the turning in that seeing as that is what the conversation was about.

Anyway, give the turning every 15 seconds a try, it actually makes a difference, the first time I did it I was dubious but I've done it ever since. Perfect steak every time, lovely served with Hestons triple cooked chips, which are the best chips I've ever made too.

I don't' need to calm down thanks as I'm not getting irate.

That's irrelevant to the post above. I have seen people before report that the 15 second turning method works better than the traditional method.

Heston got mentioned.
I expressed an opinion on Heston so it's relevant.
That's how threads evolve.
If I said "I just bought a new bed" that would be irrelevant.

Good - cooking a steak isn't worth arguing over.
Although, I cooked two just now - 2/3 mins per side.
It was delicious and I struggle to imagine that turning each one 12 times rather than twice would have improved my end result but....... I'll try it next time.

Coincidentally, Heston hit the news today because he's closing the Fat Duck and relocating all of the staff to Melbourne - 70 staff for 45 covers!
He described his four hour long, 18 course, £195 tasting menu as "pure theatre - like falling down a rabbit hole into Wonderland"

Got me worried there, he's only closing for 6 months for renovations. I really want to go to The Fat Duck and am hoping that I get it bought as a birthday present for me at some point. Clearly, The Fat Duck is theatre with amazing food but generally his stuff is achievable at home. As I said, the books I've seen are fine and I've done a few of his recipes.

As for the steak, honestly, I could tell the difference. It does stand to reason that short intense blasts of heat followed by exposure to air will do something different to just sitting on a hot pan for 3 minutes. I can't remember the exact reasoning behind it but it works for me and that's all I'm bothered about.

Definitely before, it helps get a nice crust on the steak.

Ok - next time I cook steak I shall try Heston's method but ..... I'm bound to lose count when 2 steaks at 3mins each side = 24 turns per steak!!
Do you have an assistant keeping score?
If you want a sitting as a birthday present you need to start dropping clanging hints with the waiting list!
Hope you get it soon.

Haha, kind of, I just have my phone on the side with the stopwatch going and just turn on 15,30,45 and on the minute. Although I do that when I'm cooking lots of things to keep time.

Yeah I know the waiting list is big. I've mentioned it a few times but might have to be a big birthday though as we'd have to pay for my wife as well and also a local hotel. It'd be an expensive affair but I've fancied it for ages.

For even greater theatre I'll have this playing as the steak sizzles away
www.youtube.com/watch?v=TcJ-wNmazHQ‎

I hope you one day get your table at the Duck - should be a once in a life experience!