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jeroen_kb

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  1. Probably in US dollars a bit pricier, but you can get this in Europe for 270 euro ex. VAT. 1300 watts and heats to boiling point. link
  2. Planning to go there in October this year. I also would appreciate some more recent advice on which restaurants to go to when looking for authentic food.
  3. No, still waiting with one unanswered email........ Hoping that all the no emails have been sent and that they're now doing the planning.
  4. So now the latest is that it won't be closing for good: According to an article in Spanish newspaper El Universo, Ferran Adria will not in fact be closing El Bulli, as The New York Times reported last week. Adria plans to stick with the 2012-2014 break he announced at last months Madrid Fusion; back to business after that. Optimists who hope to land a reservation someway, somehow in the next couple of years can breathe easy. http://www.eluniverso.com/2010/02/15/1/1378/bulli-volvera-funcionar.html?p=1354&m=719
  5. that makes me even more nervous about my one not yet responded to by el bulli reservation email.
  6. @mothersruin Could you tell me the dates that you send your requests and the dates you received the rejections?
  7. Is there any correlation between the date the email was send and the rejection email date? (as in: do they start with the Jan first emails and work their way through untill the January 15th emails) I send three emails on January first, two rejections on January 25th I send another email on January 8th, rejection on January 29th Could this mean that my last email from January first got lucky?!? I don't dare to get my hopes up, but....
  8. Thanks for the replies. We'll be doing the other mentioned stuff as well. it's just that where I'm from you don't have the chinese restaurants with the carts going around where you just keek on pointing out what you want. And I always wanted to try that.
  9. I'll be visiting San Diego end of January and I'm looking for a great place to have dim sum for lunch. thanks Jeroen
  10. sad, sad news. I loved his shows and his attitude towards food and life in general.
  11. We did the same thing last summer in Cessenon sur orb, near Bezier. we bought three goat cheeses from a small local local farmer. 1 day old, one 1 week and 1 ripened for three weeks. I can't say that we preferred one over the other. It's almost that they were different products all together. the day old one we liked best plain, the week old one with a bit of neutral honey (bought from the same farmer) and the 3 week old one with tyme (freshly picked from the side of the road (you've got to love the south of France) and a very fragant mountain honey. Very delicious indeed
  12. We're going to South Africa in 3 weeks with the family (10 people) with 2 small children (4 and 6). I would appreciate some tips on nice, not touristy regional restaurants in Capetown, Knysna and Oudtshoorn. Stellenbosch area is already taken care off: The tasting room in Quartier Francais. looking forward to that one!
  13. keep at it. Very fascinating stuff. Gives me more insight into the real world of cooking than all the celeb books combined.
  14. I was just wondering how the OP was doing after more than a year of the new casino restaurants in operation with regards to the success of his upscale cafe?
  15. coquilles, really, really good cured ham, strawberries with 20 year aged acetico balsimico, turbot, yellowfin tuna
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