fisherman

just checked the website, it looks worth a shot, thanks

I'll be in Brighton this weekend, so has anyone got any ideas for dinner and maybe sunday lunch too? cheers, Jon.

is thinkly somewhere between thick and thin?

Let's not get onto the differences between Pease Pudding and Mushy Peas, that's a thread on it's own

Red Chilli was very very good, even my vegetarian mate enjoyed it. I had 2 main courses (poached spicy lamb and an off menu spicy trotter dish) both were well above the standard of chinese cooking i'm used to. The Spring Onion bread as recommended on here was fantastic too. Shame they don't do smaller portions then I could have tried even more. I'll be back next time I'm in Manchester though.

any other clues for the special stuff gratefully received

cheers kutsu, it's booked. the trotter was one of the main things that appealed to me

In Manchester tomorrow, and Piccolino is booked up anyone been out lately and enjoyed anywhere? I may book Red Chilli, but I'm out with some pretty unadventurous people who may not appreciate it

it's true jurys is a vile chain

thanks for that, i may be there myself soon so i'll maybe give it a go

What exactly do they need to explain? They're a television company, they made a show, some people liked it, some didn't, what's new? For what? For 6 weeks (I think it was 6) of compelling network television, that's what. If they hadn't spent the money on masterchef, it's not like it would have gone to charity or something, they would have shot a new series of some shitey property program. I enjoyed masterchef, I didn't like either of the presenters, I didn't like many of the contestants, but that doesn't matter, it made good television.

exactly right, the only problem i've ever had with an unoiled board is cracks appearing. we have wooden work surfaces in our kitchen (there when we moved in, and certainly not something i'd choose. ghastly habitat units, designed for people who don't cook) and i have to oil them from time to time, to keep the wood in good condition, not for any hygene reason. whatever your opinon on any of the posts in this thread, one thing is true, parafin and mineral oil are the correct oils to use for wooden boards and surfaces, and will have no impact at all on the taste or quality of your food, not the day you oil the board, and not 5 years later. oils like olive, sunflower, vegetable etc all will, before too long, reach a state where you certainly wouldn't cook with them, so why leave them lingering on your boards / surfaces?

fine for dessert, what about the other courses?

shame your mum wasn't in, i think my mate called, but just got the answerphone

no food in the one in street, though i did buy a nice pair of shoes there recently

fishworks it was, and they were very very happy with my (your) recommendation, so thanks a lot tim still never tried fishworks in bath, it seems very expensive, and the guy in the fishmongers below is one of the most miserable creatures on the planet, so i've never been tempted.

The simple fact is, olive oil does not have an indefinite shelf life, after a while (approx 18 months in ideal storage circumstances (dark and cool), considerably less in typical kitchen surroundings) it will start to deteriorate, with both the colour and flavour being affected adversely If you want to put something on an item which has as close a contact with your food as a chopping board does, that you know for a fact is going to sooner or later impair the taste and quality of food placed on that board, then go ahead, I wouldn't dream of stopping you. If you've been doing it for 5 years and still haven't noticed a problem, then carry on, your palate is obviously too far gone to worry about.

Oh, don't be silly Olive oil works for us and hasn't gone 'rancid' as you claim after some 5 years of using it on a chopping board. ← I wasn't 'being silly' if you remember it was you who said 'oil's oil at the end of the day' hence my perfectly reasonable response. Five minutes on google just returned no end of pages regarding oiling wooden surfaces which all had comments along the lines of 'Do not use olive or vegetable oils, as these can become rancid' so I'll stick with what i know, and what it seems scores of other people know to be true.

you could also use parrafin oil, just found a bottle of it i got from habitat a while ago, the label reads 'innocuous to food, suitable for wooden chopping boards and worktops'

not really, would you use motor oil just as readily? olive oil will, as someone has already mentioned go rancid after a while. i get my mineral oil from a hardware shop

A friend needs a rec for bournemouth dining, preferably fish, but anything good will suffice, any ideas?

sorry, you're right, what was i thinking

not particularly high end, in fact not high end at all, but when i was in warwick the other week, i had the best thai meal i've had since i was in thailand last, at a place called the elephant.

i remember simon saying that if you didn't know what wine to go for, then champagne would suit pretty much anything. not being a big fizz fan, i insisted we got a bottle of white (kiwi sauv blanc recommended by the waitress, and a perfect match for the food) and a bottle of red, can't remember what, but chosen by me, thinking i knew best and didn't really go with anything. if you leave it in their hands, you'll get the right wine, and the price os on the right side too