is100

hi there. i think yr in london and may be best to take a turkey upwith you. thats what i'm doing buying from a farm in somerset who sell at hammersmith on a thurs, and driving to glasgow on the 23rd with it in the back. there is a butcher on clarence drive in hyndland which is good but i forget the name. also one in anniesland. with a bit of organisation this might be yr best bet http://www.aberfoylebutcher.co.uk/game.htm or contact mccallums fishmongers in glasgow for a turkey

great to hear all the rec's for the ledbury i work in the kitchen there and yes its a great place to come for a formal but never stuffy meal. others to try the felafel stand on portobello road is great kiasu 'round on queensway for brilliant cheap malay/singaporean food. alistair littles tavola for deli stuff. cafe anglais is great good luck to her

if you make it to glasgow grassroots cafe and shop and the bay tree both vegan places within 10 mins walk of each other in the beautiful west end www.grassrootsorganic.com

hello all While working in sydney i came across a savoury dumpling made from warabi mochi ( clams and sundried tomato in the middle) served in an edamame potage. i loved this dish but didn't find out the recipe could anyone tell me a recipe ( liquid volume to starch powder) and method. I think it was made like polenta; ie a premeasured amount of starch was whisked into a prescribed volume of 60 to 70 degree centigraded liquid (dashi) and stirred until fully hydrated but i am not sure how long and this is just my guess i'm not entirely sure. thanks for any help

hello all intersting discussion. Would anyone be interested in a forum taking place in june to discuss markets, their importance and their architecture? isaac

Any recipes for the 'chinese doughnut' out there? It was a fried bread stick about 20cm long, a bit of sugar in the dough but none on top, that was served with the pippies in xo suce at the amazing golden century in sydney. thanks isaac

hi there. I had clams in XO sauce in the amazing golden Century restaurant in sydney and have wanted to know how to make the sauce ever since. I believe it is made with dried scallops and ham but does anyone have a recipe for it/ know the origins? My Chinese friend says it is a hong kong dish, XO standing for executing officer. any help would be appreciated also recipe for 'chinese doughnuts' thanks isaac