naguere

Fish stock, bring to a simmer, but stop after twenty minutes, or bitterness will occure

Here, in England, I make a point of taking cash for the tip. It is more likely to end up in the pockets of the people who have served you so well. (I think) Am I right or am I wrong?

Lovley, lovley .

You mean a whole fish that you just caught? Or a whole meal ready fish you buy at the market? If the latter - it's usually the timing that's daunting (you can't just stick a meat thermometer in anything smaller than a whale ). Therefore I'd start with small fish - to get a feel for it - like those small farm raised trout that are about big enough for 1. Sauteed - in the oven - experiment. Once you get the little fish right - you can start working your way up to bigger fish. For what it's worth - I find that most older cookbook recipes call for too much cooking time - and trendier magazine recipes call for too little (I like my fish cooked - not overdone - and not raw). By the way - if it's the former - it's more complicated and involves really sharp knives. Make sure you buy a Kevlar glove . Robyn Advice from the Canadian Fish Instiute, or something like that is: 'On cooking fish, ten minutes per inch thickness, not matter what method is used.' It serves me well.

Insulin. Diabetics

After years of struggling with wholewheat flour, and consuming the dense loaf it generally produces, I have descovered this wonderful flour, with three large handfuls of jumbo oats thrown in for good measure, it answeres all my needs (as far as bread at home goes ) Had to dig the packet out of the trash from my bake yesterday, so excuse the stainingon the image. Below, the results:

Charming pictures, they livened my day.

A well eaten rabbit (two actually) at St John:

This link is worth following, for an update. http://news.bbc.co.uk/2/hi/uk_news/england...ire/3645315.stm

You will find that Tsing Tao, (the place in China) was a German trading possesion . Was it the foundation of excellent Chinese beer? Drank it all the time in Hong Kong.

I wasn't suggesting I wouldn't want chicken hearts in my beer. Sounds deelish. I have heard in England of 'Cock Ale', where a male chicken has been added (for the protein). Another , no doubt apocryphal tale, that cider tastes better if a rat has fallen/been put in the brew....

'French Breakfast' radish, butter and salt. Really, really good. How simple and what a cracking picture. :

Bourough Market, Fridays and Saturdays. An amazing covered market full of stalls with the finest of artisanal foods,, Try the stall that sells a grill l toasted bun with a barbqued choritso split sausage, grilled pepper and a bunch of rocket drizzled with olive oil, the whole thing cooked for you and ready to eat (the queue stays all day at 30 or so people, but its worth it). Just near the market entrance there is Niels Yard, with the cheese shop of your dreams, sampling encouraged.

A fisharian obviously!

mint is best used uncooked. My favourite way is to take a dozen mint leave and a teaspoon of suger, macerate the whole thing to a green paste, then add to a normal home-made vinaigrette dressing. used on Little Gem lettuce it is sensational.

And here I am! There are many many dark Belgian beers, even a Cherry beer

Hire a car for the day and head for Ludlow Shropshire .Everywhere nearby is a beauty spot. thatched houses, rolling countryside. S/W of Birmingham. Try and book lunch at 'The Merchant House' Chef Shaun Hill, voted best restaurant in England. (book as soon as you can). The drive there will delight . Have a coffe in Bewdly.Once in Ludlow walk round the castle and an adjacent Medievil house, just as it was. lots of traditional shops a bunch of butchers, admire the game hanging outside. A.E. Houseman tells it all.

Yesterday i soaked 500gr of dried pease, using two of the white tablets provided (baking soda). Thismorning drained and rinsed them then cooked them with the other two tablets. There is no other way. I don't know about other pulses , but mushy pease would not be the same without this process

No wine is worth more that $30, but to drink some wines , you just have to pay more.