intraining

curry <> curry ? well you learn something new every day

ok, here goes, as a guess chili, cardamon (green and black), cinnamon, curry (actual curry leaf powder), cumin, coriander, ginger, garlic, carraway, anise, fennel (that what i have) good luck

pie and mash with liqour? stewed eels? sausage rolls? cornish pasties? cheese n onion pies? scotch eggs? pork chops with kidney in? shoulder bacon? pork and leek sausage? fish and chips especially rock and chips(i know it been said, but mmmmmmm - none of those in central london any good except one on berwick street in the market) - i'm talking around oxford street jam donuts cockels, mussels, whelks, little brown shrimp, jellied eels, winkles mmmmm a nice winkle and vinegar sandwich for sunday tea, prawns (the only time i've had anything close to the prawns were in good world on orchard street in ny - swedish food) shoulder of lamb, toad in the whole, yorkshire puddings with golden syrup hot cross buns cod in parsley sauce (mmmmmmmm) it's all mmmmmmmm yummy how i hate it when people slag of british food and don't forget all the sweet stuff too - malt loaf - jelly roll - christmas pudding - christmas cake - dundee cake cup of bovril soup for breakfast when it's cold and rainy or any combination of barley soup - saveloys sausage (not sure of the origin but can not find anywhere else i've been) nice sour green gooseberries, blackberries, strawberries, apples, and don't forget decent scrumpy - how i miss being able to bring home a nice gallon of scrumpy - and perries too (pear cider) omg superb try some stilton broiled over black pudding for a hearty appetizer wheatabix spread with butter and jam porridge with a splash of cold milk and some sugar and salt lamb's hearts (delicious) liver and bacon, and lastly, to not make it too long, how about the abundance of decent cream !! clotted cream? jersey cream?

chinese chicken with mushroom and pork fried rice and ice tea

hilarious - i just remember eating polos

i think if you were to enter an anorexic/bulimics bedroom you would find pictures of skinny models pinned on the walls for admiration - in fact - i know this to be the case since living with one for a while

how about a nice slab of fruit cake with butter and jam? trying to think of fruit dishes - rice and banana is quite nice how about something with nuts? pb and j? fruit salad? make a pie but use lard to be mean my sister in law was a veggie but i always used to make my roast spuds with lard and she always said they tasted like turkey now she's with mr meat eater and she is also a meat eater now so no real harm done. (we always knew anyway!)

last night i made butternut squash soup with ground beef, thickened with alborio rice and a nice dollop of thai red chili paste, however, no crackers, just plain old bread, always with soup

anyone for lamb's hearts? yummy

my only suggestion would be to swap location of cooker and fridge then prep area is right behind the cooker ie the table, but you have a dining room. are the floors concrete or wood?

that me settled then, when i get a place of my own i'll have butcher block, just seems logical really and i love the lived in look. my kitchen table is a freebie redwood park bench that fed a family of seven for over 25 years, the last 12 of which was in the garden. it was grey and old looking but i sanded it all down and it looks a million with separate benches too. so you see the butcher block theme for me would work as well.

chicken sandwich with mayo

let's see, a job would be nice otherwise i'll settle for a grinder to sharpen knives, the knowledge of how to peel and dice an onion in one move, the landlord to fix the gaps in the apartment that blows the gas burner, a cold smoker (is pan smoking then putting in the fridge the same thing?), a cellar, and above all else, a cure for salmonella (there was a cafe in london off oxford street call sam'n'ella's, needless to say was closed on my last visit home!!

chocolate truffles champagne port oysters

i have a word document that's basically a menu, albeit very detailed. the only items appearing are the ones a recreate the same and as good or better. i should keep up to speed with them all though but not practical.

jacques pepin always got me excited when he was on bbc2 back in the day part of the reason i'm in the business, a big part only saw clips of a couple of the 'with daughter' shows. pretty good. the show i remember when i was a kid was when he boned a chicken.

what the brits really eat? toasted bacon sandwich or sausage sandwich just two bits of buttered toasted filled with sausage or bacon, maybe an egg, but no cheese i love sausage rolls - buttered crusty roll with sausage and black pepper fish for breakfast is delicious kippers with a knob of butter and some fresh crusty bread, buttered of course for me, a full breakfast is sausage, egg, bacon, tomatoes, black pudding, two fried slice, cup of a tea and some toast and jam/marmalade - visit any cafe and order it just like that and you'll have blended right in. also a big favourite is bubble and squeek, has anybody mentioned this? bit like home fries but not as fried and has some kind of greens in it, no peppers though, best made with leftovers from sunday roast dinner

sorry, not sure who said it, but i can tell in one bite if i need more pepper, and i usually do. if i get fries, always pepper for me i love the fine white pepper powder on special fried rice, lots of it. i'd prefer to be able to add a pinch here and there than grind it or shake it on. different ground sizes too would be a good idea, with different salts too, that'd be a nice touch. thoughtful.

liverwurst is almost exactly the same as liver pate i had as a kid. always bought it sliced in between two slices of hot crusty buttered slices country bread with cucumber, beets, spring onion salt and pepper, you know, a doorstop. also good on toast or crackers of some sort. do you prefer the slices or the spreadable (the small tube)?? my wife's taking our daughter to german day saturday (ny). pretty sure she said it's german day, or there's definately something german going on. maybe a little street fair. i'll find out.

i always check every egg in the carton. i always shake food in boxes, like pasta, which should reveal leakages. i always turn drink cartons upside down and look for driping. yoghurts, well, i'm just buying la creme these days or pots of natural yoghurt which i open the lid and make sure the seal is on. i inspect everything. i taste grapes, i make remarks if produce is rubbish all the while, my two year old is with me, being a full time daddy, she is learning. i never put her in a shopping cart. we make all decisions together. she'll pick up some fruit or veg and everytime, i pick it out of the basket and inspect it. 9/10 it needs to be replaced, but not before i hand it to her to look for 'bad bits'. i then select a good one and give it to her to look at again. we share carrying the basket. she get's her own plastic bag to put stuff in. we smell all fresh produce together. she knows what makes fish bad to buy, and let's just say that because every single fish for the last year or so in my local is just plain disgusting. we might go for the salmon every once in a while, but it's terrible if i could, i would unwrap two layer chocolate bars to find holes in the foil. in general, my local is pretty disgusting and they've attempted to make it better. they have a butcher there which is pretty good, since i know when the delivery schedule is, but other than that i wouldn't touch it with a barge pole. btw emeril is on and i remember trying to make a star fish shaped poached egg which didn't work, but in fact, the starry bits were all very weary and mishapen, so i removed them from the egg and had the most perfect egg shaped poached egg i've ever seen. i have to try and reproduce it for the mrs now (she's giggling on port)

hi, i found this which may enable you to take things a bit further smoked pork maybe you can get in touch with them?? i'd like to smoke my own shoulder bacon, which seems to be unavailable in the U.S. but is delicious

i have six.

never made jasmine rice, but for basmati rice, 2 water to 1 rice ratio plus some for good luck. bring up to rolling boil, then cover and reduce to lowest setting for about 20 minutes. then take the lid off to dry it out a bit then add some butter. i also like to add cardamon to the rice, either whole or ground.

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at home, i only like to drink while cooking if there isn't too much involved, like a roast or something like that. but if there is too much going on, i prefer to be level headed, you know, just a couple of drinks.