jennahan

William Curley in Richmond and Sketch (the downstairs bit) are very good. You might also like to visit the Laduree ourpost in Harrods.

They now sell marmite flavoured crackers. Haven't tried them yet.

In terms of Markets, do Borough Market on a Friday, if possible. Saturday is a zoo. If you go to Borough, have lunch at Magdelan...new place that opened on Tooley Street. Food is great and so is the atmosphere. I'd also recommend going to Marlybone High Street on Sunday. The farmers market is in the am, then you can browse down the street (great boutiques and food places...also really close to Selfridges, so you can stop by afterwards). In terms of High teas, i think that the Pret-a-port tea at the Berkley hotel or the tea they do at the Wolesley is better than the Ritz. For finer dining, try Maze (GR's tapas place) or Aubergine (great set menu for lunch). The Greenhouse is my absolute favourite, but is is also very pricey. Try oysters at the Bentley or at Scotts. Lower key dining, I second Tom's Kitchen, Arbutus, Anchor and Hope (althouth they don't take reservations), the Salt Yard. I'd say to skip St. John, and go instead to St. John's bread and wine (I know this would be contententious advice, but St. John's is equally likely to dissapoint as to please, and I like the atmosphere at the B&W place better. Columbia Road flower market on Sunday am, Spitafields market on sunday (great for funky fashion) Cream filled choux buns at Beard Papas (Berwick off of oxford st). Oh I could go on... Hope this helps.

After being extremely sceptical about the whole concept of Marmite, I finally tried it for the first time last March (after living in the UK for 5 years). Well, I'm hooked. I always have 2 jars in my cupboard...1 which is open, and one spare. I use the squeezy version (less hassle, and don't have to worry about scooping out the dregs at the bottom). WHen I first tasted it, I had the gustatory version of deja vu (deja goute?). I thought about it for a bit, and realized that I probably really liked it because it had some similar flavours to dwenjang (I'm Korean). For those who don't know, dwenjang is Korean fermented bean paste...a kind of crude miso. It isn't surprising as both have the salty, fermented thing going on. I haven't gone much further than marmite and butter on hot toast, and marmite grilled cheese sandwiches (even my French husband is a fan), but would be curious to try. Maybe I'll try to substitute it for dwenjang in a recipe and see how it goes. If my mother only knew....

Received the foie this am. Not sure what grade (not graded here in the UK), but seems to be A (no bile stains, no blood sploges). I deveined as best I could, but ended up breaking up the big lobe to do this. It's marinating in the fridge with Jurancon wine, fleur de sel, and pepper. Problem....the foie is 700g, and I have a small Pillivuyt terrine mold. What should I do?

I decided to make my own foie gras terrine this year. I have the fresh whole lobe ordered, and have questions for those of you who have done this before. -What is the best method to devein the foie gras...and is it necessary to remove every vein? -What is your favourite recipe, cooking temperature, times? -How long will the terrine keep for in the fridge? -What are your favourite accompanyments? Many thanks in advance

Forgot to add the Salt Yard E & O/ 8 over 8 Tom's Kitchen

Anchor and Hope Galvin Bisto de Luxe Aubergine for lunch St. John's Bread and Wine

In 2007, I will finally go to restaurants outside of London. I will make a larger variety of dishes at home. I will find a better system of organizing my recipe clippings. I will learn to make my own shortcrust pastry and puff pastry. This is the year I will try and start a vegetable garden. I will taste dishes outside my comfort zone (offal, blood sausage, and the like) I will use more local ingredients. I will give away all the cookbooks I don't use. I will not buy any more cookbooks, instead I'll try and master the ones I already own. We will eat more often as a family. My kid will have an interesting, nutritious, and fun packed lunch daily for school. I will continue to teach my child a love of cooking, and tasting food. I will read, finally, my Larousse.

I always have 2 types of honey on hand, one runny and one creamy. The creamy is to put on toasted and buttered bread and the runny to drizzle on yogurt, porridge, in tea, and to cook with. I use honey in braised lamb and pork dishes and various other oriental dishes,

Will you eat cold cooked foods? Like, cold chicken? Pasta salad? That's one of my favorite summer things. One of my favorite anytime things, really. Judging by the inclusion of "bread" in your list, I'm guessing not, but I'm not sure... ← No to chicken or pasta salad. Salad yes. I pretty much survived during the day on cold vegetable salads and cold cereal. I did eat, but only after 10pm. Thank goodness that it's been 10 years since i've been in sweltering heat (only gets properly hot for about 3 days in the UK).

What is the difference between Wiener Schnitzel and Veal Milanese?

I agree with the person who said cooked food. Anything raw I can do, but cooked...no go both in restaurants or at home. When I say cooked, I mean anything cooked, including pasta, rice, bread. My threshold has to do both both % humidity and temperature. The extreme of no cooked foods kicks in at high summer DC temp/humidity. At 80F and 60% humidity, I can still do rice and pasta. Probably why I used to drop 5 pounds over the summer. I also avoid any hot beverages (duh), including my morning coffee.

Equally as annoying are servers who make you feel unwelcome just because you have a child in your party.

My family spent several summers at a posh and very WASPy summer club (kind of like the one in Dirty Dancing, but not Jewish) on Lake Huron (as guests of friends...there was no way they would ever let an Oriental family actually become members!). Dinners were communal. Mon thru Sat, it was breakfast, lunch, and dinner, with the most formal meal being dinner. On Sunday, though, it was breakfast, dinner, and supper, again with dinner as the most formal and substantial, and supper less substantial and more casual. I just thought it was some wierd WASP quirk.