offcentre

this has been reported in the UK too and the effect looks to have spread to Europe. There is an article in the Independent that suggests it may be due to mobile phone signals.

ok, I'm not reading this thread any more.

Beautiful spot Trebetherick. Make sure you visit St Enedoc church. You can walk along the beach to Rock at low tide too, although you may be swimming back after a long lunch.

Question When breadcrumbing for deep frying, recipes call for dipping the item in flour, then egg, then crumbs. When I do this the flour prevents the egg from sticking, so I don't get a proper covering of crumbs. I just omit the flour now. Am I doing something wrong?

thanks very much for the info folks, much appreciated.

pointless discussing it really as Heston has already perfected the dish

yes, we're gradually heading south east to Waterley Bottom, Gloucs.

Having scanned past threads I have got the following recommendations... Aberaeron for fish from the boats and Fish on the Quay; Harbourmaster Hotel; Lloyds fish and chips and ice cream at Hive on the Quay. Then moving eastwards we have... Abergervenny for the Clyth Arms. Arlingham for the Old Passage Inn. Sellack for the Lough Pool Inn. I'm also on the lookout for laverbread, cured hams and local cheese and beers. Be grateful if anyone can tell me if I'm missing anything. I shall be in Aberystwyth for 3 nights next week. Also looking forward to a bit of fishing and some fantastic walking. thanks in ants.

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RDB - this is a GREAT idea. Get onto it.

wow, great opportunity to put your feet up, good one. Why don't you see if you can book a big table for egulleteers one night?

thanks for the info folks.....just clarify this for me if you will - can new wines be corked, or is it just vintages? (not that I really know what vintage means!)

great book. buy it.

I have a question. I remember reading somewhere that on average one out of every 12 bottles of wine that you might buy are corked. I have drunk quite a lot more than 12 bottles and have never rejected one. How can I tell, with no other knowledge about the wine I am drinking, if this bottle has 'gone bad'?

a few alternatives to look at altho sevendials is a good bet.....la fourchette is pretty good, pintxo people is supposed to be doing some good things, the strand is okay, hotel du vin looks good and food should be decent, gingerman (and gingerman at drakes) is reliably good. Ockenden Manor is worth the extra distance and your grannie would probably like it

thats a load of rubbish - it is exactly the same as all other supermarkets, apart from Waitrose. Just don't buy ready meals. Or rotisserie chickens. Or bread. Or meat.

doesn't it have license to be more geared to the hard-core foodie being a one of a range of specific free mags. I'm not that interested in music, sport or women so don't read these. Doesn't stop me buying the observer.

I liked the look of the chips. Too much batter on the fish for me but definitely something I could attempt at home and this would be easy to modigy. Was intersting, I watched this program with my wife last night and she couldn't believe what she was seeing - thought the whole thing was a total waste of time and money and completely ridiculous to go to such lengths. I thought it was interesting and no more worthy dish to be examined in such detail.

Well another fantastic meal at the Real Eating Company in Hove. I really can't recommend this place highly enough. This time for brunch - big breakfasts, eggs benedict, pata negra with fried eggs, lovely teas and coffees and extra toast for the kids all despatched with much pleasure. They are(/have?) opened a 70-cover restaurant in Lewes and are also starting to run the cafe's in Steamer Trading shops throughout Sussex, so Helena is busy building an empire. Also new head chef for Hove and Lewes... "REC has also announced the appointment of executive chef Darren Velvick, previously head chef at the Michelinstarred Petrus hotel in London's Knightsbridge...." A great place.

lol - thats funny.

Agreed. Even all the celebrity restaurant plugs are also plugs for some new work the celeb has going at the moment. And Nigel Slater's writing style makes me want to puke. Why is everything the'tastiest' or the 'juciest' for gods sake. Load of crap.

he's putting on a bit of weight isn't he - I thought he'd have ditched the strip. It was class last night, had me roaring with laughter and cringing with embarrassment in equal measure.

wasn't he doing that to seal in the moisture. He showed how much was lost by doing it in the pan. I was amazed by the amount of weight that was lost due to cooking, but then I am as far away from understanding the science of cooking as you can get.

hadn't watched the first two episodes of this program but saw last nights and really you lot, what a bunch of nit-picking moany old gits. I thought Heston presented very well, didn't notice any continuity errors and was pretty interesting the whole way through. Fair enough the interview bit is crap and the diddle-de-doo bit is rather annoying, but really!

Lack of time, lack of understanding and the fact that cooking is looked upon as a chore are the main barriers stopping non-cooks from cooking I think. Hugh needs to show us easy recipes - not necessarily quick. My favourite meal at the moment is Simon Hopkinsons poulet poche a la creme. Throw it all in a pot for an hour, reduce some of the stock, add cream and serve with some veg. Perfect. Since my daughter came along the time I spend cooking has gone right down - I just don't have the time or energy for it any more. It doesn't mean we eat less well, it just means I choose recipes that can cook away while I do other things or recipes that can be knocked up within half an hour. Three hours cooking a lasagne - I wouldn't even consider it these days.