Ddanno

I'd happily eat it myself, subject to my comments above.

If it hasn't discoloured and passes the sniff test after 5 days in the fridge I wouldn't be worried at all, personally. I assume it's still within the expiry date?

Soup spoons are rounder and deeper, so both hold more soup and are better for sipping from (imo)

It's one of mine too, I've often picked four starters I want to eat before getting down to the main courses on a menu

They're just telly aerials, very common sight in the 80s and 90s. There's still plenty around now but they're largely obsolete because of satellite/cable and streaming services, and it's a hassle to get on the roof and take it down.

Ooh are those the soup filled ones?

Used to be able to get vol au vents by the box load when I was a kid. They were de riguer for entertaining guests. I can't remember the last time I saw them for sale

Line them up between a pair of chopsticks, little bit of pressure to hold them in place and gently pop the skewer through them

I'll buy you. Frippery aside, I agree. Dessertspoons are rubbish for soup, you need that mini-bowl shape to get a good slurp.

What a thoroughly lovely chap

It's a mild shame the goat is minced, the first thing I'd suggest is curry goat if it was diced. If you've got a grill I would be slamming kofte onto it. Here's a recipe for lamb which will do just fine with goat: https://www.theguardian.com/lifeandstyle/wordofmouth/2013/jul/03/how-to-make-perfect-kofte (You'll have to scroll a bit, but it isn't the usual spiel about someone's granny converting to Buddhism and feeding her 17 children on three potatoes a day, it's a worthwhile read) I like them with gently pickled cucumber and red onion salad, chilli sauce, plus flatbread and yoghurt spiced with smoked paprika as suggested in the article. Edit: Goat can be leaner than lamb, so try a bit out first and see if you need to add a bit more fat into the mix before you mix up the rest

Not really, they're all just fruit, sugar and a bit of water. The difference is in how you freeze and then treat the ice. Granita is a lovely thing, worth trying even if it's not quite what you're looking for here https://www.bbcgoodfood.com/recipes/strawberry-mint-granita

I'd just go with a granita https://en.wikipedia.org/wiki/Granita?wprov=sfla1

I don't like how late harvest loses the grassy and peppery notes personally. I also feel I'm being scammed a bit because the price barely changes despite it being of lower quality. I'll caveat all that by saying I only use EVOO for dressings and a finishing touch on things like fish and escabeche so I may need to open my mind a bit.

I can't help imagining various cuts of meat in an orchestra when reading the thread title 🤭

Using sausages for quick meals by just discarding the skins and breaking it up is one of my favourite cheats,they're already seasoned well, especially varieties like lincolnshire/cumberland/Toulouse, which gives you a shortcut on getting more flavour into the sauce.

Prissy is well-named. The bun bun pictures almost killed me with cuteness

Can see it on the horizon if you look South West

If you're going after August* and want top seafood, get a fruits de mer platter at Wright Bros. or J Sheeky *No shellfish unless there's an 'R' in the month!

Four Seasons, in Chinatown, is excellent for Cantonese roasted meats For Indian food you can't go wrong with Dishoom, there are a few of them around. You can try your luck on Brick Lane but that road is almost unrecognisable to me now, the two curry houses I really loved both closed because of Covid and it's gentrifying more every day. If you want a steak then Hawksmoor all the way, accept no substitutes, and as weinoo says, a trip to St John is almost a must. If the sound of a curious (but very enjoyable) mix of a pub with great dim sum appeals then the Duck and Rice in Soho is excellent. Can highly recommend it for a late lunch before it gets a bit rowdy in the evening

Good lord that tomato salad is the freshest looking dish I've ever seen. Beautiful.

Gawsh that's a surname you don't want to attempt after a few slurps in polite company. I always thought galette was dessert, interested to check out the savoury recipes.

Chaotic dumplings just make them sound more appealing to me

They're called marrow in these parts. Here's a few ideas on what to do with one https://www.bbcgoodfood.com/recipes/collection/marrow-recipes I wish this had been around when I was a kid, as it was always served up as unseasoned mush

Cheese drawers don't need help, only a lack of self-restraint (usually around 2am)