tony h

I really don't care so long as its not too fizzy & at room temperature I am alone in hating cold water?

you're a traitor to your country

but, I can eat blue cheese perfectly well

don't forget scotland's impotant contribution: pizza dipped in batter then deep fried accompanied with chips is called a "pizza supper" On a more serious note - don’t forget the importance of smell on the perception of food. Smell seems to be the one sense that often gets left out of descriptions in general. It could be helpful to build up an aroma vocabulary to allow more precise definitions of what is experienced (and hence remembered, if that’s important). Increasing a child’s vocabulary (always a good thing anyway) in this way could also be fun – sniffing tests could allow them to join in at home from simple things found in most kitchens. You could take a similar approach to colour & texture. For example, I tried to create a blue coloured meal once – it tasted Ok when your eyes were closed but putting in your mouth while looking at it was very hard. Why do we have an aversion to blue food - beats me.

if you do Korea you've got the perfect snack

this little piggy was spit roasted this little piggy was used to make chiterlings that kind of thing?

you could include something to the effect of: "if you don't eat your greens the big bad balic thread'll get you"

I'd be more worried about bacterial interference - boiling after soaking should kill anything unwanted. Freezing after soaking sounds you'd be encouraging growth of some kind.

In the year or two before the change over a substantial number of businesses/shops displayed both territorial and euro specific prices simultaneously to allow peope to get used to the new sensible system. Does anyone know if restaurants did the same?

Any of them

John Burton Race (October last year). Expensive and quite inedible. I actually wrote & asked for a refund. He refused but invited me back as his guest. The second time was actually worse (detailed elsewhere on the board).

I take it you are not from the UK? Also - who wants a sarnie to be your last meal?

I have the same problem with William Gaddis' The Recognitions.

My one and only time flying first was this year when I flew to Australia with Lauda Air (I couldn't face the flight in coach). London -> Vienna -> Sydney. They've combined first & business into Amadaus class (groan) but they did have a chef on board & the food was exceptional (the wine were fairly bad but I hate drinking when I'm flying - I woke up once on a long haul once with a hangover and the journey was only half over - the flight from hell). Apart from that food is usually awful. What about airport food - Heathrow Terminal 1 is vile. Are there any good restaurants in any airports worth noting. Perhaps this should be a seprate thread: "At airport X should I eat before or after I've gone through customs?". PS Why do they insist on calling them "terminals"

he's virtually spherical with bumps for his head, arms & legs

killing time last night before meeting up with friends I popped into the brassierie for pre-theatre like meal. Starter of foie gras was truly offensive. It had a bitter, musty aftertaste unlike any FG i've ever had. Is this what "off" fg taste's like? The accompanying bread was virtually impossible to eat - the crust was too hard/stale for my poor teeth. I waited for about an hour before mains arrives - rump of lamb. It took me over 5 min to attract the waiters attention to tell them I was in a bit of a hurry - I had to wolf it down when it arrived. Tasted Ok but a bit on the cold side. When darting out (late) I spotted Albert Roux himself occupying several chairs in a corner. If I hadn't been in such a hurry I'd have had a go. Poor show.

The 5 memoralbe meals I've had this year are (no particular order) London: Capital The Square Le Gavroche (sorry - I just noticed the in the Uk bit - ah well) Oz Edzard - Melbourne Rockpool - Sydney

nothing beats the British Museum staff canteen

Put the cork into an empty glass first then smell it (to capture the aromatics). If it doesn't smell of cork with a wee bit wine on the end - worry.

I did a course with the Wine Education Society in London about 7 or 8 years ago. It covered the first part of the master of wine qualification and I can't recommend it enough. It really transformed the way I think about and taste wine. For a while I struggled to keep my wine bill reasonable - at one stage I was spending more on wine a month that I was on my mortgage! My partner's quite justified tantrums have curbed excessive spending. In fact, I have kind of gone off wine recently and only rarely splash out on something expensive-ish. I really don't want to get a taste for it again. But if you do go ahead with the course the homework is hell

sounds like they were taking the p

In one of her shows Delia actually showed you how to boil water. Is that why she's called football head smith 'cause everybody wants to kick it?

I've only been to barbados (3 years ago I think) - wonderful place but very very expensive meal wise. I'll second The Cliff as a stunning place. I do remeber it was very hot & didn't feel like eating much.

lighly cooked cold parma ham w vanilla ice cream (when no one is watching)

I saw someone doing this on (UK) TV - I tried it & works very well. Lightly poach the beets & veg. Remove & allow the solids to cool. With the beet/veg infused juice add gelatine/stock to make an aspic-like liquid. Layer the veg & beets, add the liquid (you may want to let the jelly set so the beets can become suspended). Set in the fridge. Serve with a green salad. Looks wonderful.