Simon Majumdar

Udder is a rare delicacy. Why would it be illegal in the US? Oh, but then you can't even be considered grown up enough to have proper cheese can you? I love Udder, roasted in a sarnie or shredded and deep fried with tripe and garlic. I would love to have been at that dinner. if only to take the pizzle. Great term. Let me guess, you are about 6 yrs old right? S

I have to make a visit to Scotland in March I am planning on taking in a few distilleries by way of anaesthetic. Doing a cross country trip from G to E. What would be the best ones to stop at? S

The Head of Steam is a shitehole. Right next to the station and stinks to high heaven of that stale oil they use in Burger King If you have to meet in Euston ( and the big question, of course, is WHY? ) then you should probably head for the Jolly Gardeners on Coburg (sp) St. Mainly post - office and Post Office drinkers, but quite friendly and a good starting point S

Hey. I can see the headlines "Vanessa, not dead through cocktail and BBQ combo poisoning, shock" Welcome back V Glad to see you are still alive S

Well, when I last ate there, I vomited as far as I ever have done, so I guess it measures up quite well S

Oysters were often used in Victorian Britain as a poor man's food and to eke out the more expensive meat portions In trad recipes for Steak & Kidney pudding, there is a call for a large number of oysters and in Yorkshire it was often the way that a plate of oysters was eaten before the sunday meal ( usually Roast beef and yorkshire pudding ) to make it go further. Likewise, they would serve the pudding before with gravy, during with the meat and afterwards with jam , all to stop them eating so much meat I wonder if the origins of the Carpetbagger are similar? S

The Rasa chain has gone waaaay downhill recently. I have not been to BB for over a month. Last time it was fine, but no more. I know some people who rave about it though. I have not tried their lunchtime buffet for ages, but it used to be quite good S

Although the NT is in fact Pakistani! We all probably look the same to you M I agree with Tony ( except on Chutney mary which is quite frankly, shit ) You should get out of SW3 if you are going to find anything decent S

It is a traditional Ayurvedic remedy for all sorts of things Here is a link http://www.herbalremedies.com/pipli50caps.html S

Pipli Gawd, we used to be given this stuff if we had the runs. Why on earth would you want to use it in cooking? S

A girl of rare perception this daughter of yours S

You can make batches up and freeze it in small bags. Keeps better that way I am not so sure on all this blending and grilling nonsense!! S

Eyre Bros has become very expensive for what it is and certainly no better than Cigala I think Riva is a good call and Passione ( Charlotte St ) is a good bet also I am off to Il Convivio tomorrow night and that may also be a possible as I hear good things. S

I agree, Riva and Admiralty are at very different ends of the spectrum. Let's have a few more clues and we can come up with loads, I am sure S

Only you guys could discuss the horrors of my love life through the gauze of the origins of spring rolls S

I cant tell you how happy it makes me to think that this simple recipe is winging its way around the world onto people's tables Ah, the power of Egullet Glad you enjoyed S

That was her. When did you meet my ex?? It is as if you have painted a picture with words Back to mediocre take out S

Don't worry about it. Although the mouse thing is definitely a true part of my sordid past, it is probably one of the better things that has happened in my love life In fact if I had to choose between the rest of the mouse and being married to my splenetic harridan of an ex-wife, I would be chomping on the tail end right now, ahem! S

Short of a time machine, not sure what else I can do to help persuade you. But I am glad you can throw doubt on one of the more painful experiences of my life S

You are right Suvir. it does not add heat which comes from the green chillies in the marinade and the red chilli powder in the sauce, but i do think it adds a depth of flavour to a dish They are a little hard to find but worth the effort S

Here is a link http://www.indianspices.com/html/s06231ch.htm Buy it in ground form and use 1 tsp in the marinade and 1/2 tsp in the sauce If you want even more colour in the dish add some saffron into the marinade. I prefer not to as it makes a different dish S

Gavin That sounds good Did you make the pease pudding? If so, how? S

Yeah, but only Majumdar has your number !!!! So don't hold your breath I have, and I posted it on Chowhound and the "would like to meet" section of Pig Spankers Weekly.com. Was that the wrong thing to do? oops! S

I always assumed that they bought the rolls in from some place where they were mass produced as opposed to making them in the place. I think you are giving too much credit to the take outs of Glasgow if you imagine a place like this had someone dilligently making spring rolls in the back room.

And so she joins a long line. Glad St J's prevails Enjoy and welcome S