ermintrude

Had the Rolled pig's spleen at St John on the Bar Menu and very nice it was too.

Welcome, to egullet from a fellow Londoner.

I did a trial with some stewing steak, one I did nothing with,the other I used the jaccard on then cooked both sous viide at 60C for 4 hours with a small of gorgonzola in each bag, the jaccarded steak was preferable and softer than the non jaccarded steak. Interestingly the small amount, and I mean a smear, of blue cheese really brought out the beef flavor and was eaten even by a guest who will not eat any form of cheese.

Could they have used one of these on the meat?

You can believe a lot of wacky things that are only incidentally about cooking and still be a great cook. Eric Ripert for example, believes that menstruating women can't make mayonnaise without it breaking. Interesting, a friend of mine who is a female head chef, told me she can't make mayonnaise at that time of the month. I'd never heard of Eric Ripert comment before.

I've always followed what my grandmother said, eat a bit of everything and not to much of anything.

Here's a clasic recipie http://www.bbc.co.uk/food/recipes/egg_custard_tarts_15352

A good pepermill could be an option such as http://www.unicornmills.com/ the mini mill around $20

Pollen Street Social is a favourite of mine

The lid on the SousVideSupreme is light and easy to move, there is also a pad that sits on top for insulation.

Some tips from the BBC http://www.bbc.co.uk/news/magazine-21235195

If you can find a copy of this program http://www.bbc.co.uk/programmes/b00lfft2 somewhere you might get some ideas (it's also quite funny)

How about old english lardy cakes http://www.bbc.co.uk/food/recipes/lardy_cakes_15603 totally delicious

Lardy cakes Yum http://www.bbc.co.uk/food/recipes/lardy_cakes_15603

Yes - The meat in cooked frozen lobsters I've found tends to be a bit mushy or rubbery but the shells are great for lobster bisque. And in that context the meat is not so bad for garnish if sliced.

Also The Vegetarian Option by SImon Hopkinson it's not really a vegetarian cook book though as there is a recipe for chicken stock in there, but more dishes to show off vegetables at there best.

I don't understand what the problem is, "some of the original air could be trapped inside" makes no difference if the temperature and the pressure is there it's working.

If your based in the UK http://www.thefishsociety.co.uk/fish-detail_Bottarga_b_249_0_7.html http://www.trufflehunter.co.uk/

If your in London these are great http://www.firezza.com/ and from a wood fired oven

First official review http://m.guardian.co.uk/lifeandstyle/2012/jul/29/jay-rayner-restaurant-review-sushi-tetsu?cat=lifeandstyle&type=article great for them but I hope I can still get in occasionally

And another bad review http://www.tripadvisor.co.uk/Restaurant_Review-g186338-d1106756-Reviews-The_Foyer_At_Claridge_s-London_England.html

Don't bake them. Deep fry them in hot oil. You know Heston's triple cooked chips? Well, these fries are also triple cooked. First they are parboiled, then cut, then fried, then frozen. When you deep fry them, you supply the third cooking step. I used to go through a lot of effort to make triple cooked chips. But when I discovered that deep frying frozen fries produces a result which is close to, or superior to the Heston method, I gave it up. Not quite they are cut, parboiled (In burnt hay water can add a twist), when cool placed in the fridge uncovered for an hour to dry (you can shorten th

Their website is now live http://sushitetsu.co.uk/

The most essential thing would be to leave the chicken 24 hours after putting the truffle slices under the skin so the flavour permeates the chicken.

Now if they did it for humans certain fast food companies woud be up S%$t creek without a paddle!