bainesy

Pride seems to be remarkably and consistently good, at least in the SE of England. Like Clive I've experienced a bit of guilty pleasure at this thread - I actually live above a pub that serves the stuff... I sympathise with the Americans here - although I must admit that reading the beer forum has disabused me of the notion that all American beers are bland watery fizz - if/when I go back there I must try some of the micro-brews.

I've always considered myself a lucky/confident cook - if I make a mistake I'll find a way around the problem, or, at worst, get it right the next time, but spaghetti carbonara beat me every time. I use the past tense because I gave up years ago trying - without exception and despite all variations I would scramble the eggs. A chap can only withstand so many humiliations. O! were mine eye-balls into bullets turn'd.

Ooh yes... Lester Young (with Teddy Wilson and Billie Holiday?), when making something that needs a bit of love and attention...risotto maybe

Zydeco.

There was a brief thread about this on alt.coffee yesterday. I think the Black Apron label is a $bucks only example of Kona. Cea at Smith Farms Kona says "They are buying from a large local Kona company that buys from many Kona farmers" Starbucks $45 seems very steep, even for 100% Kona.

Andy, have you tried Heston Blumenthal's various takes on cauliflower? There are several articles in The Guardian/Observer (one of which is by eGulleter Jay Rayner) Guardian Guardian Observer Never having been particularly enamoured of cauliflower myself, I've long meant to try his recipes (or better - his cooking). This thread (the first I've posted to BTW) is the kick up the proverbial to buy and try the stuff.