Basildog

Mail Order? i see an empire forming.....MUHAHAHA

Thats my idea too

both

If i can ever find the right premises, i would like to open a small deli in Padstow.I 'am after a top 10 of "must haves " from you guys.Thanks

Well , if you insist..... Margot's is a cheerful, welcoming little place that puts on a happy face:"even the loo is shared by males and females," observed one reporter.Coiled lamps dangle from the ceiling, and there are framed pictures of the chef on the two toned walls.This is just up the street from the harbour, so seafood is a big player on the menu.Fish soup had real depth of flavour,whilst spot on timing is a feature of dishes such as mussels with ginger,coriander and coconut milk, and spanking fresh fillet of turbot coated in sesame seeds with asparagus and a skilfully made chive butter sauce. The kitchen also pleases carnivores and vegetarians with a warm salad of black pudding and bacon topped with a poached egg, rack of lamb on spring onion mash with anotherr good sauce(this time red wine and rosemary), and a perfectly textured lemon tart or saffron poached pears with shortbread.The short wine list is a well chosen, reasonally priced slate with five house selections from £9.95 a bottle (£3.25 a glass) Cooking 3 The Good Food Guide 2003 --------------------------------------------------------------------- By the way, there is only 1 painting of me, and that hangs in the loo most of the time

54 pages of search results for "tommy"

After months of being fully booked every night, we have an empty restaurant tonight (well 1 table of 3).We won,t be turning away "walk ups" But i would take a guess that we may not do too many tonight, because people will assume we are full. Ho Hum

Thanks Macrosan...yes Baseball Caps are very important

Macrosan...would love to know what you thought my place was " trying to say"...if you feel comfortable discussing it here. interesting thread..but a bit over my head

I don't have a "problem" with people bring there own glasses,it just seems a bit pompous.I don't have any experience of BYO places, but i asssumed that people bringing there own good wine to drink at a restaurant, it would be to accompany suitably good food and so, the restaurant would have suitable glasses to drink this wine.So are there places that serve great food, that are BYO, and have crap glasses? Thanks for the link Ron. I'm seeing this from a back steet, neighbourhood bistro and i have very little experience of great wine, or great restauants, but willing to learn

So does wine out of a crystal glass taste better than glass?Serious question

Why stop at glassware?..Please feel free to bring your own tables, crockery, chairs,linen, ingrediants...hell, why not hire a chef and bring him along too? Sometimes this place is soooooooooooooooo up its own arse

out of interest, i actually read the aa guide the other day, and found the stat that 90% of there listed places are 1 or 2 rosette.so this makes La Trompette in the top 10 %...

whopeeee

it does not appear on the brown skin.

I'd say its a bowl scraper....for getting every last bit out. and i forgot the little tool that looks like the peeler in the photo, but has little blades on it for cutting strips..i like it a lot, but will make your thumb base look like you went 3 rounds with Bruce Lee if you get careless

To add to the pretty picture Tongs..gotta have tongs Small Zester Small Fine Sieve Plasters (band aids) Butchers String Nozzels and Bag Blow Torch Reminds me off my relief cheffing days...have tools will travel

How do they sprinkle vanilla seeds? Is that possible? Sure it was vanilla seeds?

I left college in '86 and out of 30 kids that started the course, only 2 of us are still in the industry.And only me still in Restaurants.

Sam, will you be dropping "eGullet" into the conversation?

I love the "About Us" section of the website for The Merchant House

yeah, what she said

We use flat....ditto all above comments about taste Jinmyo..........why do you want to know why Cabrales wants to know????

Find yourself a butcher, or deli that roasts chickens in that roastisier spining round type thing, and ask for the juice that collects in the draw.Refridgerate, take off the fat.....there you have chicken jelly.mmmmmmmmmmmmmm Just make sure you get a nice plain roast chicken batch, and not something covered in god awfull seasonings

I think they visited us in early May due to the dishes mentioned.Cabrales visited around the same time Cabrales at Basildog's Cooking Marks are defined as follows 1-2 Competent Cooking..sound , capable cooking 3-4 Competent to Good Cooking..Fine ingrediants, cooked appropriately, although occasional inconsistanices 5-6 Good to Very Good Cooking...High Quality ingrediants, consistantly good results 7-8 Very Good to Excellent Cooking....High level of ambition,finest ingrediants consitently treated with skill and imagination 9-10 The Best..the top restaurants in the country, highly individual and displaying impressive artistry Thanks Jinmyo