fisherman

so can i assume that if i (or anyone else) have/has been, then it isn't very good? ← Fisherman, have you got a past with this poster, or are you trying to manufacture one now for future use? ← a past of slight piss taking, if origami isn't going to take offence can i suggest you folow his lead? i think origami writes in a very interesting and entertaining way, if he loses the sarcasm and reliance on emoticons, he can be a much better writer

i know, i know, i wouldn't let it lie, BUT your sense of humour is certainly not unique (or were you being sarcastic then too? that's the problem with sarcasm, and that's why any writer worth reading doesn't use it,same goes for the emoticons, let your words do the talking, not sequences of ascii characters) here endeth the post

shut up, i ain't never even bin to harrow right

so can i assume that if i (or anyone else) have/has been, then it isn't very good?

is it really any surprise that a TV series in it's second series can be described as formulaic?? it's a succesful formula, and one that attracts viewers, why should they change it? the points raised in Corinna Dunnes post are surely the whole point of the show, if at least 4 of the 5 didn't happen (and in last weeks show it was only 4) then the show would fall flat.

i think kutsu was actually looking for personal recommendations....... theres some reasonable chinese / dim sum places, yang sing is ok, plus they have opened a trendy new dim sum place hidden behind a pub called something like 'the old chop house' sorry to be vague, but i was rather pissed when i was there! Kro 2 is surprisingly good (and cheap), i had an excellent steak tartare / buger hybrid thing which if you go will be easy to spot on the menu. heathcotes is also good. i'll have a bit more of a think and see what else i can pluck from my alcohol soaked mind (nights out in manchester always seem to involve lots of alcohol!)

arrogance is never an attractive quality in a person, and thats certainly the impression i got from your writing, though it's something i've never found from the food writers i admire (matthew fort, jay rayner, hugh fearnley whittiningstall etc etc even gordon ramseys writing doesn't contain the arrogance his on-screen persona (and your review) does) but as i've never met you, and have enjoyed reading other posts you've made, i'm not going to waste time worrying about it i'm more worried about the sentance i quoted above from your last post.... are you condoning the use of msg? should we all use msg if we can't make things taste good without it? does a good chef need to use chemical assistance, shouldn't his skill and the ingrediants he uses stop the flavour from being muted?

as far as i've experienced, dim sum comes in threes. obviously i don't have the wealth of experience that the writer of the review does, nor the arrogance. not wanting to discourage would be review writers, any restaurant reviews make interesting reading, but that piece of self-aggrandisement was painful

what are you saying about my wheelbarrow? nothing that hasn't already been said by my girlfriend already actually! if you have a charcoal bbq, the coals will be covered by the grill while they're heating up right? and after you've done, douse them with water. the benefits of charcoal over gas are immense, so i think it's worth the perceived risk

gas bbqs are awful, you may as well cook inside on your regular cooker, and i'm really not sure why one might be better in a home with a baby around?? i've just built a charcoal bbq from an old wheel barrow, as all you need is something to hold the coals, and rest a grill tray on, it really doesnt need to be anything fancy. you can get adequate charcoal bbqs from b&q etc, but you're paying for something that anyone could make in half an hour

i've never eaten a good cote de boef in london actually, though i would have thought a roast rib at rules, while maybe not strictly speaking CdB, would be a pretty good lump of beef. i'm almost (but not quite) ashamed to admit i had a CdB all to myself the other day, well the local organic farm, knowing my love of ribs had saved me a 2 rib, and my girlfriend was away for a while, so i thought what the hell, best CdB i've had!

well coudlnt get a booking at darcys the only time i was free, so tried to find the italian, thought i'd found it, eat a reasonable meal (place called buon amici, and by reasonable, i'm being quite generous!) then spotted what was probably the one origamicrane meant while i was walking back to the car! thanks for the help everyone

i cant think why anyone, especially someone eating at somewhere like jessicas would want to stay at 99% of the places on the hagley road, ok if the dss are paying for it, or you're waiting a decision on your asylum claim but thats about as far as it goes!

are the options that bad?

thanks, i'll check them out

since i started using a mortar and pestle a few years ago, i've never used a grinder, with a M&P you have total control over your grind, and you know its all freshly ground

i am desperate and after my success last time when i took my colleagues to elephant in torquay and they all thought i was some kind of gourmet guru, i dont want to disappoint! that italian might be the best bet (given that its the only bet so far!) thanks for the tip

come on, somebody must know somewhere.........

any one got any ideas for lunch in st albans / borehamwood working at elstree next weekend and need somewhere nice for lunch!

the strange thing (for me at least) is that i have never had the slightest inclination to eat at the fat duck. when i heard of l'enclume, i knew i had to eat there, but the fat duck leaves me cold. one of the greatest, if not THE greatest pleasure in my life is eating well, i cook a 'proper' meal every nght and spend a lot of time and money sourcing good produce, but i cannot summon up any enthusiasm to go to bray (except for the waterside.....)

he's got the push???? wonderful news........ i'll be expecting a call

journalists withouts pens are very common, i spend every working day lending pens to penless hacks

this used to be alot more widespread 10 years ago, however its still more widespread than it should be! the British are slowly educating themselves......

have you tried 'madhur jaffreys ultimate curry bible'? worth a try i think, i'm not sure its a specific ingredient you're looking for, more a style and a national disregard for authenticity! i've eaten curries all across the US and they are never anything like what i served in the uk, having said that, i've eaten in india a lot too, and could say the same thing! i doubt chicken stock is too widespread in uk indians, most sauces seem to start with tinned plum tomatoes and a lot of ginger and garlic...... also bear in mind, a lot of these kind of dishes benefit from a night in the fridge

thanks joey, i'll let him know about the american bar just checked out the website, the menu does look interesting