Adam Balic

True, true, but this wasn't your normal garden variety humiliation, this was a once in a century humiliation event. The sort of thing that most people don't have to experience at all in their lifetime - like the turn-ups.

Adam - sorry cobber, this little jab is for Simon. Even taunting J Rayner about his turned up cuffs in the Observer Food Mag. won't have the same savour today for Simo today I think. It was one of the very saddest cricketing moments in the last one hundred years, so I would never be as tasteless as to actually make fun of such an event.

Simon- Seventy Nine Please 79 donate tenner 79 to the following: Seventy nine. Oh, BTW 79 went to Harvey Nicks 79 on the weekend 79 , bought myself a Violet crumble 79. Yep, I've known that I 79 could buy them locally 79 all along. Just thought you would like to 79 know.

Sorry, have been doing good in the world. God hates you. These anihilation fantasies are very sad. The Dwarf could be your ex-sex homoculus (suffering from Munich syndrome obviously), out of some type of misplaced loyality, it attacks me, be me being cunning, shouts out "Mr. Spanky time" and make good my escape when it assumes the position.

Done. You see guy, about this whole Violet Crumble thing, I have watched enough daytime TV to know how it ends. 1. Lots of clever banter about you having the delicious sweeties and me nowt. 2. Spirit of Xmas enters you and I receive a suprise box of chockies in the mail. 3. Fast forward a couple of years, I am at you graveside, brushing away the leaf mould that is covering your name. I straighten up and hear the clap of a pigeon's wings as it takes flight. As I watch it fly into the sun, I smile wryly that this act of generousity on your behalf is the unselfish act that ets you into the Kingdom of God. Maybe ther is a red ballon floating in the background, I'm not sure about this bit.

Keep eating them Smiler, maybe you will choke. Bet you a fiver that England has just peaked for the test.

what does the 'violet' bit refer to? v The colour of the wrapper.

Fool, vicarious Violet Crumble is even better then real Violet Crumble. Anyway madam, no matter how many Australian Violet Crumbles you eat today(Carb=DEATH), England still will have a rubbish cricket team in the morning.

Violet Crumble! So very very good. Crunchie? Pah, complete rubbish. OK, now I need a Violet Crumble bar and a deep fried Dim Sim. Damn, I am 18,0000 km from such treats. .

Tim Tams are good (Iced Vovos are better), but only the original kind, not the dark chocolate (although I prefer dark chocolate) or caramel versions. British types will tell you that they are the same as Peguin bars, but they no nothing of such things. The Scots have Tunocks carmel wafer bar, which is clearly King of biscuity chocolatey things.

Well, I wasn't to know that, having never been there. My opinion was based on Wilfrid saying it was creepy (full of 'fish-huggers'?). Last time I listen to that guy, I can tell you.

Thank you Ali. I looked into this Cornish food thing and quess what, Cornwall is full of traditional recipes and food suppliers. Sounds like a nice place. p.s. How did you forget Stargazy pie? Basildog - sorry to hear that the deal is a no go .

They have olive trees in Cornwall? your right Adam...shit ,maybe i should stop using it ? Last time i looked we didn,t have and French Vineyards either... Cornwall = Brittany without the good stuff?

My favourite pasta. Bought the Chitarra to make it last time I was in Italy. Nice dinner, you are very luckt to be able to pick your own mushrooms.

So "artisinal" is more anal in English english? Figures. Although in the UK, I haven't really come across either term, however, I have seen "Fancy" used quite a bit. Basildog should sell Fancies. Could call the shop "Basildog's Fancies Emporium and Cornish Teas - you've tried the Fish, so now try the Best " (the last bit is to get the tourists in). Seriously, what local Cornish foods are there? What are those Saffron cakes? I seem to remember something about a Saffron growing village and Phonecians?

They have olive trees in Cornwall?

Priscilla - I was being lazy. It was actually radicchio treviso. Also used in in the risotto. Looked very pretty on the plate. Radicchio!

A selection of products that reflects the locality. Meat goods made from local breeds or at least from local farms, local cheeses (what else do they have in Cornwall?). No naff biscuits in cellophane or jam will ribbons.

I forgot I also served coffee with Amedei "Chuao" chocolate. Discovered by accident that Chuao chocolate and bolotti beans taste good together.

It's very painful so you are lucky. I just had a cunning plan. THere must be all types of interesting North American game, why not bring some back to old Blighty and do a compartive thing? Or you could buy some guinea pigs at a local pet shop in London, kill them, cook them. That's pretty American. Salad of bitter leaves with shredded confit of hare saddle (or legs?).

Your mean it hasn't been diet cream and calvados that you have been eating for the last week? I understand the not wishing to disrupt your hosts kitchen/life too much. Terrine could be made in advance though. One of those new fangle ones made out of mostly gelatin would be cool. Grouse + Patridge set into a Port flavoured game stock jelly with chestnuts and Jerusalem artichokes and some type of contrasting colour/texture? Anyway your menu sounds great, but it is fun to toss ideas around. I have been told that it is possible to get Mistle (sp?)thrushes in the UK (?) No sure if this is legal, but my butcher has told me that they are very popular with the Upper-classes. Those would be good.

Wilfrid - with all possible respect, the menu sounds a little heavy as it is. Maybe keep the menu, but add an exta dish, such as a salad (with smoked grouse breast/venison, easy to do) to give the palate something to be refrshed by. An Italian vinegar cooked partridge maybe, a terrine (you could make a fancy version) with cornichons. 'Wild' boar pork pie (think of the jokes you can make, re:Modern English Cooking!) with pickled quails eggs served with Samuel Smiths Taddy Porter. Just a thought or two, in no real order.

Yes, it is rather nice. The same people make several other 'historic' ales (see link), of the ones I have tasted the heather and the gooseberry are the nicest, the elderberry is very nasty (I like dark ales, but not his one), the pine and seaweed I haven't tasted. Celtic Ales

Miss J - Thank you. Geoduck (sand-gaper) was a no show at the fishmonger, won't be in until friday . I now have a hugh craving for chirizo and eggs, damn it.

Some of my wifes work friends came over for dinner last night, decided on an Autumn theme. Mussels cooked/steamed open in Pouilly- Fume, shallots. Juicings reduced slightly, creme fraiche added and a splash of Pernod. Served with bread to mop up. Roast Woodcock, with mushroom risotto (griolle, chantarelle, chestnut) and a mixed saute of Jerusalem artichokes, chestnuts (the nut this time) and smoked streaky bacon lardons. Apple pie made from heirloom apples. A very good British Goat's mild soft cheese (made in the style of Brie). Wine was selected to match each part of the meal. Woodcock was excellent in flavour (slightly overcooked, but still tender), but the artichoke, chestnut and bacon saute thing. Perfect flavours together and with the game. Edit: forgot to add: Salad of Venetian endive with asparagus tips, freshly cooked new bolotti beans and grilled red pepper. With PX sherry vinegar and olive oil.