kutsu

Anyone tell me what the cut "chuck" is, in England? I've ground my first ever beef tonight, a brisket, and it made a nice, but not fantastic burger. Lacked a beefy taste really. Any advice?

Big Cook Little Cook is pretty good for kids. Put them in front of that, rather than The F Word.

Well I brined my semi frozen pork loin chops. They were the best chops I've ever had in terms of juciness. Fantastic.

Heres another question of my own. I have some semi-frozen (i.e about 1/3rd the way defrosted) pork chops and I'd love to try brining them, but only have enough time to do so if i were to put them in NOW. Is it safe to brine semi frozen food that will be cooked the same day? I cant think of a reason why not, but who knows.

Whilst I agree that the Jamie School Dinners thing, was probably a better "campaign", the reason our standards of eating in this country suck ass, is because when we have someone bringing attention to a problem, which I believe the family dining table IS, all we do is criticise. Sure, Ramsay is doing it for attention, for a hook for his show or book. Of course, just like Jamie has done it to get viewer ratings. They aren't saints or martyrs, but what they are saying, is actually quite worthwhile of our support.

We had a fantastic meal at claridges in May.

Didn't know him, nor read his posts, put anyone passing away at 22 is heartbreaking. Sincere condolences.

Anyone actually seen anything from this guy's cookbook? I'm really interested in Michellin-level chef's books, but after seeing Galton B's latest effort (pretty rubbish) I'm slightly dubious.

I thought Coren was still in it, as apparently in a future episode, he will be making a "Jaffa Quake" - see http://www.pimpthatsnack.com/

Matt, yep I must be mistaken. I will have a glance at the web to spot the differences. re: Rissotto etc, I have a small kitchen so, whilst I do have "normal" saucepans etc, my pots and pans must multitask, and it's nice to be able to have a frypan/skillet to use for different things.

Thanks for the tips gus, I've got cast iron black pan and it's my weapon of choice for a nice burger or steak, but in my frying pan, I quite like being able to use it to make a rissotto or a fricasee, something I would use my black pan for. I will have a look on the web for the pans you've both recommended. One question, the Bourgeat, would it still be ok for things outside of fish/delicate cooking as well, like sauteing etc? EDIT: Has anyone come accross All-Clad? I've just had a friend mention hearing Rick Stein talking about them. What are they like, and are they overproof? silly question possibly! Cheers

Well, I've let the girlfriend clean my best non-stick frying pan, and now, it's no long non-stick Never mind. I'd love to get a pan that the non-stick coating on it is very durable, can withstanding normal-oven cooking (i.e max of about 240deg C.) and is something that I could happily use for a long period of time, with probably 5 or 6 uses per week. What sort of quality names should I be looking for if I want, I guess, a semi-professional fry pan, and where's best to get them? I've heard Calphalon mentioned, but not come across them myself.

Went there in May, had a fantastic meal, it was brilliant. Highly recommended.

Fantastic post, thank you for taking the time to experiment!!

Hmm Abel & Cole actually deliver here, I didn't know that. What's their produce like? I'm all for organic, but having just paid through the nose for my new house, it's gotta be worth the increase in price.

Missed it all this week as I'm out viewing houses, are these up for download from the BBC? I'd heard they were trialing a bit-torrent type service.

Glad you enjoyed it Fisherman, always worth a look-see, is red chilli!

Red Chilli quite happily offered my girlfriend the standard non-adventurous chinese menu (spare ribs, chicken with 47 different sauces) whilst I munched on some pig trotter!

best for me? 200g plain flour ~10p? 2 eggs ~ 33p @ 6 per £1 from my farmer salt ~ 5p? mix together with a splash of water into pasta dough, cut to shape of choice 50g Echire butter @ £2.00 250g ~ 40p sage leaves ~ free from garden splash of pasta water ~free pasta with sage butter - heaven for 88pence

Ack! Sorry Sadie!

For those not following, Spoiler Richard C. won again Paul R, who had made possibly the most boring main ever, a sunday-lunch type crusted lamb. A good week overall; notably the judges were a lot more friendly this time around. Possibly been told to lighten up a bit?

Thanks for the message Richard, just watched the repeat. One thing, was Michael's lobster called "pan FRIED" or "pan FIRED"? Because the on-screen run down of the menu called it pan fired, which I assume is a spelling mistake?

Anyone know where/if this is repeated as I missed the final episode

Well, I actually thought this was.. dare I say it, good? really enjoyable, didn't dumb down the food etc etc

In all fairness, the pasta sauce was very nice, and the fish was nice with it, up until squirmer and his friend made an appearance. It was a Gordon Ramsay dish by the by.