ed_pearson

Bit of an odd one this, but: Where do I get a copy of The Oxford Companion To Wine? Any of the internet stores I've tried (Amazon, Play, Waterstones, etc) all say '4-6 weeks' and have done for about 8 weeks now. Is there a new edition about to come out and they've discontinued the current edition? I've been to several large bookstores in London too, all to no avail.

A heat diffuser? My landlord has installed the world's worst gas hob, whose temperature range starts somewhere around the temperature needed to get nuclear fusion going. Does anyone know where I can get one of those heat diffusing tiles that goes between the pan and the flame to chill things out a bit? My only solution is to move it to the smallest hob which makes for hot centre of the pan and cold outside. I have tried Divertimenti and Nisbets without much luck. I guess I need an asbestos tile (or something equally carcinogenic) but have no idea where one would find such a thing.

I thought it was interesting, and hope it encourages further cooking programs which advance beyond telling us how to boil eggs and make Thai Goddamn Green Curries. Of course nobody is going to make these dishes, but I bought the French Laundry Cookbook and have cooked precisely zero dishes from it - it's not the point. HB's Perfection is as close to food porn as we get on TV. It's a shame HB is more of a pornographer than a porn star

The best brownies you can buy in the UK are from Borough Market in London where they put them straight into a blast freezer when they come out of the oven. Apparently the faster you cool them the "fudgier" they go.