Verbena

Hey rich.I'm a chef based in london....so what you say How do you explain the fact that when I was a smoker I represented my country in culinary competitions...won the friggin things and then went on to do the "Grand Prix Pierre Taittinger" I've now quit smoking, but I still taste things just the way I did originally!! Also explain to me why a HUGE ammount of 3 star chefs smoke and so do there staff.....am I to believe that THEY can't be trusted? If you think that smoking is the worst thing that a chef or restaurant reviewer can do then you clearly don't know enough about the restaurant game or being a good chef!!, Coffee, curry, chilies, MSG...etc, etc all can damage your taste buds and all can soften your ability to judge flavours over time. My advice to you...put up or shut up, you've got nothing new to add and frankly your view is getting slightly old tired and long in the tooth. Your also of an age where your ment to be showing some maturity....clearly you are insecure enough to become personal and reduce other peoples reading pleaseures with your childish manners. Your personal habits and remarks have ruined this post for me and others....just as chefs and reviews have ruined there reviews and food by smoking!!!! When your almost 50 you really should have more important things to discuss here so why not expand our minds with your middle age wisdom and tell us something that we don't know, common teach me a thing or 2 about food then!!! as you don't smoke I'd emagine that this would be relitively easy{PS before you flame me....I don't smoke so I clearly know what I'm saying..well according to your views anyway }

Here's another quote................. Yes a good knife will be able to take a knuckle off a drumstick...but after a while you'll have damaged your knife.Each knife has a use..keep it to that use.

Just had an idea... They used to make shotgun pellets by dropping them through the air!!!! what about trying that?, or using a gum combined with agar..We use this chinese gum at work...I'll have to write the name down as my spellings rubbish. Anyway this gum increases the viscosity of any liquid including oils and juices. Post the name here shortly.

Sorry I don't know, but I thought that I'd help keep the post alive and at the top....helps to get an answer quicker!!!!

ERRRRRRRRRRRR you use a cooks knife to cut bones?? try a cleaver. I'd personally go for the furi And your knives would last longer if you stopped cutting bones..hint...hint Furi will be more sutable for what your looking for

The size of each dessert is the same as a shot glass, they are served in plastic shot glasses to allow people to buy and take them home. The pastry section is not centralised and everything is made on site. The discriptions of the desserts was accurate and I advise anyone to go and have a look at the place, I do however think that it's far to expensive for what you get and not that great a place to work{worked there for a while and thought it was to disorganised}