Simon Majumdar

I think you've hit the nail on the head, Simon. I'm not a particularly complicated cook, but I AM verbose. I've generally found you to be quite simple S

OK Imagine if you will, a cold grey damp night ( is there any other sort in Glasgow? ) in 1983. I had been in Glasgow to visit a girlfriend whom I had met at a university party and got on with quite well ( for that read she had not yet called the police ) and we had been out for a meal ( grim old style Italian trat with equally grim old style Italian food ) Half way through the meal we get into a heated argument about whether it was moral to buy South African apples ( I am not kidding, but in my defence, I was 19 and these things matter when you are that age ) and I storm off in a huff, forgetting of course that I have no idea where I am and, much more importantly where her student house is. I also stormed out without eating nary a breadstick. End result. I decide to go to the train station and catch the milk train back down to London and en route find the only place that was still open, a Chinese take Away with the bizarre name ( and I remember this as there was a place with the same name until recently on Gerrard St in London which always reminded me of this incident) of The Man Lee Hong. Minutes later with a spring roll, egg fried rice and something in lemon sauce ( price £2.50 - I should have known ) I sat in the station and ate my miserable meal feeling equally miserable. My first bite of the spring roll revealed the back half of a mouse in all its glory, deep fried. Where was the other half? In my mouth. I was immediately violently sick on the platform, just as the train pulled into the station. I threw the whole meal in the bin and climbed on board The trip back down to London was an horrific combination of bouts of vomiting followed by bouts of self pity at my empty stomach and even emptier heart Oh, and I never saw her again S

Chinese food in the Uk always used to be delivered in those practical but unglamorous foil trays ( now of course, well in my local place anyway, we get those rather useful tupperware trays that are handy for putting other stuff in after you have cleaned them ) The first time I went to the US way back when. I arrived in Houston to be met by my Aunt and Uncle ( he had the sleeves of his jacket rolled up, so I am guessing this was c1980, but bizarrely can't remember exactly ) who announced that they were getting take out from their favourite Chinese place on the way home. The excitement at eating Chinese direct from those square little boxy cartons, just like I had seen them do on Starsky & Hutch, was palpable. Doubly so as they came with free chopsticks. Unfortunately the food was vile, but, heck, what great packaging. If only I had had one of those Paul Michael Glaser Cardigans as well............. Oh, I did get a deep fried mouse once in a Glasgow carry out as well, but that is a whole 'nother story S

That's the real reason, I think You are obviously a man ( woman? ) after my own heartburn S

er, my last date was 46. Just for the record. But, as ever thanks for your concern. Actually MS J, I do put you in the young category. When I read your recipes on the "Dinner" Thread, they all sound delicious but they do seem to use a lot of ingredients. That is not a criticism and re-reading them it may be that you use a lot of descriptives for the ingredients so it sounds like it is more complicated than it actually is. I would also argue that Indian food ( I can say with certainty ) and Chinese food ( I am guessing more ) is not inherently more complicated. In fact Indian food splits into so many varieties that while some are indeed very complex, many are hugely simple. That does not mean that they take less skill ( Mascher Jhol from Calcutta has four ingredients, Fish, Turmeric, Ginger, Mustard, but it takes years to master its preparation) but they are a good deal less showy This is not a thread of criticism of younger tastes and cooking. I am just trying to see if the changes in my taste and cooking habits is anything to do with increasing age or if it is the result of a jaded palate after years of eating out or just a passing phase and I will turn into Tony Finch, napkin tucked in shirt collar tucking into the tasting menu at the square

Like Milk & Honey it was a Member's Only club but now they both let ordinary stiffs in until 11pm then chuck them out into the cold night air so the members can have the place to themselves. I think both also have a members only room even at open to the public times S

I am aware. They are all part of the Match Group ( read my review my yankee friend ) They are as different as Chalk & Cheese S

Robin is going to be there I believe I will ask Mag's as I am going to hook up with her soon S

Second most. Well, it's no ALL BAR ONE, I'll grant you, but they do their best S

But, Dude, they're pink Ahem S

It can get quite crowded but between 6-8 should not be too bad. We can rope off a VIP section marked "soaks who slipped on the ice when pissed and now their husband has to dress them" for you although it may be a bit lonely S

No Steve, don't do it! You'll hate yourself afterwards! But we hate him now so it all has a pleasing balance S

I am very surprised that this has had a slow response given that a) UK Egulleters are well known for their love of booze b) Dale De Groff is without doubt the greatest maker/creator of cocktails on the planet ( sorry Salvatore ) c) The Match Bar chain ( under the guidance of DDG's consultancy) has become the most consistently good bar chain in the UK and arguably the world. If you doubt that take the time to talk to any of the bar staff at any of their branches and marvel at their knowledge of the drinks on offer and the care with which they make them d) Two words, Discounted drinks ( that alone should ensure Ms J's attendance ) I for one am thrilled to have the opportunity to meet DDG and am delighted that Andy has been able to wangle it. All those PM's I have been sending saying what a tosser he is will now have to be deleted Let's try and get a full house for the mixatollah, eh? S

OK isn't the food at the BM crap? Good job you don' have to pay to go in. I think this was free during the Thatcher years, then they began to charge a £5'er. Now they don't OK FG? S

I know you weren't talking about me, but can I use that for my signature line anyway? Of course, Of Course

I am a huge fan of The Player club and was in fact there last night with an Egulleter of some repute and girth. I shall be there S

It was part of the New Labour manifesto to have free entry to Museums etc It came in about a year and a half ago and has prompted a 70% rise in attendance S

The indian recipes are incredibly simple by comparison to many I read on "dinner" I have gained many things as I have got older. Refinement is not one of them

I have just been reading the "Dinner" thread and, while all the things on there sound wonderful ( not as wonderful as my posts on there mind you but then I am Bengali and as Cecil Rhodes put it " have won first prize in the lottery of life" ) I noticed that a) The meals by those in the group who I know to be in their twenties are quite complicated involving lots of ingredients and and flavours and time. b) The meals by those I know to be older than me ( I am 39 in a few weeks ) see to be much more simple with one or two ingredients. I am not comparing one to the other as they all sound exemplary, but I do find myself drawn more to the simpler dishes I have found in eating out also that my tastes have become increasingly simple. I would always choose a plate of well grilled meats with a salad over a lavishly constructed dish that works on many layers. That is not to say that there are not times that I would have the latter, but my preference is clear. Is this to do with age? Is it to do with eating such a variety of things that I am jaded? Is is just a personal thing? Any other experiences? S

glad you enjoyed Mangal. It is probably my favourite " oh, fuck it I can't be bothered to cook, let's go to x " place. The mixed grill is a thing of beauty Agree on NT as well. S

But this is to miss the point of the discussion, Tony. Suppose that you want to buy a car or a DVD player and you know someone who knows a lot less about them than you, then how do you feel when they offer their suggestions and advice ? Much the same as when I read your reviews of a restaurant

Both worthless chip paper and you know it S

And pick up a copy of The Spectator or the Economist while you are at it S

Is it just me that thinks it is odd that Wilf ( actually you do remind me of wilf Lunn ) is using a magazine that originated in London to prove the superioroty of NY? just a thought S

Isn't that statement elitism personified???? In what sense? Please explain S Good and bad are, surely just matters of opinion; to 'know' that your opinion is 'correct' demonstrates an elite attitude. Earlier, a post 'turned the argument on its head' and compared margarine and butter. It seemed that if you preferred the former to the latter, you were in some way wrong. If I can find it, I will post a thread you commented on regarding a sauce which you found disagreeable but your brother enjoyed. By the way, when are back 'oop north'?? If you read my post, I said a "knowledge" of if things are good or bad, NOT the answer. I am not one of the Plotnikists that suggest that there are clear definitions of good and bad and absolutes to define them, but if you are going to offer an opinion on the quality of a dish, you should do so from a position of knowledge not of wealth. Surely there can be no more egalitarian way of judging? So, if Steve P tells me wine a is better than wine b I will accept his opinion. Not because he has money enough to try both, but because he has knowledge enough to try both and comment in a meaningful way and has tried enough wine to make a meaningful comparison S