fatmat

I think that there is more to the issue than just tobacco dulling taste/smell. I'm curious as to what other people think.

Disagree - it's possible to comment on different styles, provided that there is significant difference between them. Furthermore, the difference between good quality and poor quality within the same style tends to be immediately obvious. You get variations within styles - taste tests are great for spotting the difference. All produce varies slightly, but that's the one of the arts of the producer to take random variations and create consistency Also, It's impossible to create exactly the same conditions for any cooking experience - that's just the way of the kitchen , yet somehow I manage to cook my bacon just the way I like it every time!!

adding another question... Is there anything about smokers that lends their nature towards culinary creativity?

I'm mostly talking about habitual smoking, but if occasional smoking has an effect, then I'm curious as to what folks think

Raw nibs Roasted

I agree with that, I think that smokers can go a little heavy on flavour in general. That's not always a bad thing - especially with good solid food. Delicacy is not always a good thing

Brilliant!!!! - I look forward to your results

I'm not wanting to create a rant on the evils of tobacco. I'm speaking as a sometime non smoker, smoker, and ex smoker. I'm curious to hear what chefs, cooks and diners have to say about the taste buds and creativity of smokers. Some of my favourite chefs have been (or are) smokers. They've achieved some amazing things. These include the youngest ever Michelin 3* chef, Marco Pierre White. The question I have is... do you think that cigarette smoking (or smoking anything else for that matter) can have a positive effect on the output of a chef or cook? If so, why?

No wonder it tastes funny if you are smoking meat, you wanna to try tobacco instead.

If you torch sambuca with coffee beans, watch below the surface as the liquid burns... you'll see some kind of essence falling from the beans. Sadly I've never been sober enough to notice if it adds to the flavour.

I don't undersatnd why everything has to be 'harder' and 'edgier'. Why folks in these programmes have to be so damn aggressive. There is no need to be insulting to let people know that they don't quite meet the mark. The contestants are trying their best and working their hearts out - there is no need to be rude about their efforts. Also, the trouble with the mark is that it varies from day to day and week to week with these guys, and sometimes from contestant to contestant. Torode and that muppet seem to be basing many of their judgements on the latest trends - presentation techniqes are slated because they are not cool this month - and contestants made to feel foolish because they are not quite upto date with London's latest. P.S. I feel that the show would benefit by the addition of a female judge to break up the testosterone fueled macho BS

Shalmanese - Many thanks for going to the effort to test the idea - That's what I love about this place - People do stuff like this.

Just got mint copy of The Cookery Book of Lady Clark of Tillypronie (1909)!! very happy. Also just obtained 1861 copy of Eliza Acton's Modern Cookery...

with a knife

In certain dishes, I find that lemon juice is a great foil for salt

Mail Order Saltpetre

Cures @ Sausagemaking.org

Hi Franci - There is really good meat about - stuff that you'll really enjoy eating. Sadly, you'll need to look for it - there is a lot of really poor quality stuff as well - as you are discovering. Most of the meat in supermarkets is either awful or ridiculously expensive. You need to find a really good family butchers - there is a fantastic one on Chiswick High Street (Not living in London, so I can't recommend any more - I'm sure others can help tho.). It's worthwhile developing a relationship with your butcher - many of them are really helpful and knowledgeable. It's also worthwhile going to farmers markets and developing a relationship with the guys there - I have the home number of one of the butchers that I use - I can give hime a call before the market and he'll make sure that he has the cuts and weights that I want - I've not used the offer, but it is nice to know. I hope that this helps. Don't despair - this country has some of the finest meat you'll ever eat.

I have a huge pile that I bought from the charity shop, by the cooker in a mutant ninja turtles mug - my missus marvels at my ability to use every single one of them when I cook a meal

What is the origin of this belief? Who's the "designer" here? There's plenty of history of wine being drunk with Indian food, e.g. Emperors of Delhi etc. They used to ritually break their wine cups and forswear intoxication before battles as a vow for success, but apparently afterwards went right back to it, and had new cups made. here's a link with a picture halfway down. http://www.bhu.ac.in/kala/gallery_nidhi.htm Who came up with the notion that wine and Indian food don't match? Milagai ('ll cross post on the wine board too). ← No idea, but personal experience makes me agree that there are better combinations - why struggle to make wine work with curry when there are better options?

I'm not totally impressed with the grinder - I find that the central spindle clogs quickly and then the grinder mushes as opposed to grinding, producing a pulp as opposed to a mince. I don't know if mine has a fault as I've not seen another in action, but I feel that it is a design issue. Has anyone else experienced this problem?

Glad you enjoyed the trip to Borough Market

Give it a go Mr B... If I can offer any help at all, just ask.

Many thanks Andy... I've another up my sleeve... coming soon

Isn't it...d'oh... knew I was doing something wrong