328 replies to this topic

[balex]

Anyone know where I get hold off the rare thngs that are Gulls Eggs? Believe that they are to be around at this time of year. Never had one, would like to try them although are they £6 each!?

Cheers

Paul

In west London you can get them at Lidgates the butcher on Holland Park Avenue or the Fish shop next to Kensington Place restaurant on Kensington Church street. About £3.50 each.

Also at Horrids.

I am not a big fan myself.

[MobyP]

Where is a good veal butcher in London?
I want things like breast of veal, various bits of offal , and someone that can cut escalopes properly.

Alex,

Harvey Nicks have taken several (moderately) obscure requests in good humour, and delivered on time, even if they don't always know what you're talking about. Certainly they will have sweetbreads (lamb and veal), also caul, and recently were seen to have pyrenéen lamb.

Farmer sharpe at Borough is part of a collective - which with the example of veal, means he shares animals with different farms - and has taken odd requests at advance notice. For instance, he just furnished me with 5 or 6 veal tails.

Don't know much about (his-tor-eee) properly cut escalopes.

Edited by MobyP, 08 May 2005 - 01:30 AM.

[alexw]

Am trying to get hold of Lecithin, I know MSK do it but I am a little bit loathed to pay their kind of prices. Also I am looking to use around 2kg per month (ish) so could do with more of a wholesale kind of place.

I need to get the powdered stuff, I am using the granular at the moment and it's ok but not as convenient as I'd like.

Cheers

Alex.

[Matthew Grant]

Am trying to get hold of Lecithin, I know MSK do it but I am a little bit loathed to pay their kind of prices. Also I am looking to use around 2kg per month (ish) so could do with more of a wholesale kind of place.

I need to get the powdered stuff, I am using the granular at the moment and it's ok but not as convenient as I'd like.

Cheers

Alex.

Holland and Barrat is where I got mine! Quite a large tub (500g?), not wholeslae I know but it's not badly priced. 2kg is a whole lot of Lecithin!!!!!

Edit: whoops just realised - H&B stuff is Granules, not sure if they do powder as well, I would be interested to know if you find the powder in convenient sizes.

Edited by Matthew Grant, 17 August 2005 - 01:44 AM.

[alexw]

Nimzo nas given me a route to try, will let you know how I get on. am currently playing with the granular stuff (got cheap on eBay) and whilst it works fine it doesn't dissolve that fantastically in cold liquid, and am loathed to heat up some of the juices I want to foam because I am after a pure flavour of foam.

also need larger quantities basically for price but we are currently doing some 8000 covers a month (on average, brekkie, lunch and dinner), so with a couple of foams on the menu spread over restaurant and private dining we will surely go through it quite a bit.

cheers.

Am trying to get hold of Lecithin, I know MSK do it but I am a little bit loathed to pay their kind of prices. Also I am looking to use around 2kg per month (ish) so could do with more of a wholesale kind of place.

I need to get the powdered stuff, I am using the granular at the moment and it's ok but not as convenient as I'd like.

Cheers

Alex.

Holland and Barrat is where I got mine! Quite a large tub (500g?), not wholeslae I know but it's not badly priced. 2kg is a whole lot of Lecithin!!!!!

Edit: whoops just realised - H&B stuff is Granules, not sure if they do powder as well, I would be interested to know if you find the powder in convenient sizes.

[Matthew Grant]

Nimzo nas given me a route to try, will let you know how I get on. am currently playing with the granular stuff (got cheap on eBay) and whilst it works fine it doesn't dissolve that fantastically in cold liquid, and am loathed to heat up some of the juices I want to foam because I am after a pure flavour of foam.

also need larger quantities basically for price but we are currently doing some 8000 covers a month (on average, brekkie, lunch and dinner), so with a couple of foams on the menu spread over restaurant and private dining we will surely go through it quite a bit.

cheers.

Am trying to get hold of Lecithin, I know MSK do it but I am a little bit loathed to pay their kind of prices. Also I am looking to use around 2kg per month (ish) so could do with more of a wholesale kind of place.

I need to get the powdered stuff, I am using the granular at the moment and it's ok but not as convenient as I'd like.

Cheers

Alex.

Holland and Barrat is where I got mine! Quite a large tub (500g?), not wholeslae I know but it's not badly priced. 2kg is a whole lot of Lecithin!!!!!

Edit: whoops just realised - H&B stuff is Granules, not sure if they do powder as well, I would be interested to know if you find the powder in convenient sizes.

How much are you addingto theliquid Alex? I'm only making for home use but I'm only using a teasoon or half a teaspoon at a time (maybe 1 litre of liquid?) Agree it doesn't dissolve properly in cold liquids, not sure whether the powder does or not. Have you tried grinding the granules?

[Adam Balic]

Food grade calcium chloride?

[erica graham]

We get ours from... you guessed it... MSK!!! Please tell me its not to make apple caviar as the whole world is already there doing it! (However if it is MSK will give you the recipe.)

[Adam Balic]

Well the whole world has not made cassis pearls yet. I like the way that they rise and fall in the sparkling wine etc. Also I have this idea of combinging custard, cream and fruit jelly pearls, serving it on a spoon and calling it a "Triffle"...

But actually I would like to experiment with a few different coagulants for producing curds (moo-juice and soy). To date I have been using epson salts (Magnesium Sulfate), but would like to use different salts to get flavour and textures correct.

edit: What is MSK?

Edited by Adam Balic, 17 August 2005 - 07:54 AM.

[erica graham]

They are a Sheffield based supplier of all things chemical for food production, flavoured purees, space dust etc etc If you look back over this topic you'll see them mentioned all over the place. Telephone number is 01246 416486. They are nice guys, more than happy to send sample of new stuff on the market. Whenever a package from them appears, I never know what they are going to be making in the kitchen!

[Adam Balic]

Excellent, Yorkshire curd tart here we come.

[alexw]

How much are you addingto theliquid Alex? I'm only making for home use but I'm only using a teasoon or half a teaspoon at a time (maybe 1 litre of liquid?) Agree it doesn't dissolve properly in cold liquids, not sure whether the powder does or not. Have you tried grinding the granules?

I am using the same or more if the liquid in question has a low pH. however my main reason again is the price, the more I buy the cheaper per portion it then becomes and I can easily vac and store some also I will have some fresh for each service 7 days a week, and with my dinner service being 5 & 1/4 hours long quite often find I have to refresh a pot (1/4 to 1/2 litre each time) once during evening service. also if you overdose citrus fruit juice foams then there is a pleasant milkyness to the flavour and this again is used elsewhere. as for dissolution I am settling for initial blending then passing the millet-esque bits out pre-service.

[alexw]

Well the whole world has not made cassis pearls yet. I like the way that they rise and fall in the sparkling wine etc. Also I have this idea of combinging custard, cream and fruit jelly pearls, serving it on a spoon and calling it a "Triffle"...

But actually I would like to experiment with a few different coagulants for producing curds (moo-juice and soy). To date I have been using epson salts (Magnesium Sulfate), but would like to use different salts to get flavour and textures correct.

edit: What is MSK?

talking of curds, Sam mason of WD50 has worked a method of making an eggless lemon curd with Gellan Gum. Not quite sure how, but possibly without heating as it thickens when cold same as guar gum, and is barely thermally reversible when boiled. (I have managed to pan fry the stuff)

bit of a nightmare to get hold of as I think only one company make it (cpKelco), and you have to buy 250kg at a time. I'm sure they would probably let you have samples though. and a .5% solution usually sets well

[Adam Balic]

Interesting product, but it would produce the wrong type of curds for what I have in mind. But, if you got hold of both forms of the gelling agent then it sounds like you could apply it in some pretty cool ways.

[tony h]

I'm looking for a sealer that bags food in a vacuum - its for cooking rather than just storage. model recs appreciated

Also - does anyone know where to get pure ethanol (its for taking the skin off oil paintings)

[Digijam]

I searched for ages on the web for a vacuum sealer, but came up empty. In the end I managed to grab one at Lidl of all places. It's made by Bifinett. Been using it for a year now and it's still going strong.

Whether Lidl still stock 'em I have no idea, though somebody is currently flogging one on ebay if you're quick.

Mark

[Charlie O]

I was reading the sous vide equipment thread here. eBay is suggested as a good source in the US. I checked the UK version not expecting to see much but it seems there are various used ones for sale.

Nathanm suggests "To find them on eBay, the best method is to go to “see all eBay categories”, then “Business and Industrial”... and search".

[Matthew Grant]

I searched for ages on the web for a vacuum sealer, but came up empty. In the end I managed to grab one at Lidl of all places. It's made by Bifinett. Been using it for a year now and it's still going strong.

Whether Lidl still stock 'em I have no idea, though somebody is currently flogging one on ebay if you're quick.

Mark

Before you buy one of those you might want to read this thread: Less than happy users

[Digijam]

Have to say I've had no problems with the Bifinett model, and find it works on any kind of bag. Given that it carries a 3 year guarantee, there's a Lidl on every street corner to return to if need be, and it's dirt cheap (a tenner), there's really not a lot to lose if it's just for tinkering at home with sous vide or to minimise freezer burn.

Not that it's likely to be sturdy or powerful enough for commercial use, admittedly.

[Sackville]

I've asked this before but "tis the season" so... anyone seen fresh (raw, unbrined) olives in their local ethnic delis, grocers? Somewhere in London would be good. I have seen them in Palmer's Green before but am trying to find somewhere a bit closer to central London (we are now living in Canada Water).

Thanks for any tips.

[alexw]

I'm looking for a sealer that bags food in a vacuum - its for cooking rather than just storage.  model recs appreciated

Also - does anyone know where to get pure ethanol (its for taking the skin off oil paintings)

I bought an orved fast vacuum off eBay rock solid at £400 (ouch) from a compay called frazer-mackenzie ( i think), and I use this one at work until my multivac chamber machine gets delivered.

You can by foodsaver and others online in the UK for aroud £100+, rhinovac is one company that springs to mind, although you have to use the bags that have indents on one side so it can suck the air out and is useless for vacing liquid unless you freeze it first.

[gethin]

I've asked this before but "tis the season" so... anyone seen fresh (raw, unbrined) olives in their local ethnic delis, grocers? Somewhere in London would be good. I have seen them in Palmer's Green before but am trying to find somewhere a bit closer to central London (we are now living in Canada Water).

Thanks for any tips.

The Turkish Food Centre in Lewisham have them at £2.99 per Kg. I would imagine that their other branches would have them too.


Gethin

[Sackville]

I've asked this before but "tis the season" so... anyone seen fresh (raw, unbrined) olives in their local ethnic delis, grocers? Somewhere in London would be good. I have seen them in Palmer's Green before but am trying to find somewhere a bit closer to central London (we are now living in Canada Water).

Thanks for any tips.

The Turkish Food Centre in Lewisham have them at £2.99 per Kg. I would imagine that their other branches would have them too.


Gethin

You are a star! Lewisham is very convenient to get to :) I assume by your post they have them at the moment?

I should also add that the kind folks at Solstice.co.uk inform me they will have olives fresh from Italy within the next 2 weeks, if anyone is interested. I don't know the price yet but judging from previous orders they should be top quality.

Edited by Sackville, 09 September 2005 - 03:32 AM.

[vytoh]

Does anyone know a source for dried Sichuanese chile's? I'm after the "Facing Heaven" variety (also known as "sky facing")

I'm almost through my bag from Cool Chile company - they used to stock it a few years ago but now they only seem to be selling mexican produce.

I've had a look in various chinese stores - I can find the peppercorns easily but not the chile's themselves. I'm not sure I'll be able to cope when I run out....I need my chile's!

I'm willing to pay for postage within reason from anywhere in the world. Does anyone have/know of a source?

[Conor]

"Also - does anyone know where to get pure ethanol (its for taking the skin off oil paintings"


I might be mistaken but i think you can get it in a good chemists?!?!

[grahamR]

Most wise and beloved of eGullet: Is there anywhere in London that stocks verjus?

(It seems I can't look at a book at the moment without seeing a reference to it! I'm sure you know how that goes...)

[gethin]

Most wise and beloved of eGullet: Is there anywhere in London that stocks verjus?

(It seems I can't look at a book at the moment without seeing a reference to it! I'm sure you know how that goes...)

I got a bottle in Islington Sainsbury's a while back. I guess most larger branches stock it (in the fancy groceries section along side the overpriced preserved lemons, quince paste and australian bush stuff).

Gethin

Edited by gethin, 02 October 2005 - 02:02 PM.

[Helen]

Most wise and beloved of eGullet: Is there anywhere in London that stocks verjus?

(It seems I can't look at a book at the moment without seeing a reference to it! I'm sure you know how that goes...)

I got a bottle in Islington Sainsbury's a while back. I guess most larger branches stock it (in the fancy groceries section along side the overpriced preserved lemons, quince paste and australian bush stuff).

Gethin

I haven't been able to buy it in Sainsbury's for months - their central people say it is still in stock but local branch (which is enormous) say it's on hold and they can't get it. BUT, I found some on the Kai Kitchen website - which sells a variety of other New Zealand produce in the UK as well. They sell 750 ml and 375 ml bottles, both white (riesling from memory) and red (cabernet sauvignon).

http://www.kaikitche...erol.html#1x0&

Hope this helps,

Helen

[grahamR]

I've had no luck at my three local Sainsbury's, but thanks to for the link to the Kai Kitchen website. My credit card is about to go into shock, there's so much nice stuff on there. Wonderful website, thanks Helen.

[Adam Balic]

Mail Order, Free Range, for Christmas, Norfolk Black turkey? And how much?