GTO

Risotto! It was made with love, with was evident in the flavour.

Becca: It looks so good, like it would just fizz and dissolve in your mouth?

We need more kids like yours, Shaya. Good on him, both look great, I'm especially loving the profieteroles. Although, I'm going to have to protest against his rejection of even a drizzle of honey.

Whenever I have bread with anything, soup for example, it doesn't come into play until the very end. I don't dip the bread into the fresh soup. I always put the bread aside, eath the soup until the last bits, then use the bread to get the last bits and eat the rest of it by itself, with coffee or tea.

I'd be kind of glad that the Laguiole didn't taste of eggs, Lindsay-Ann. Eggs, good. cheese, good. But the only thing that should taste of eggs, is eggs.

sadistick: I could take a bath in those eggs and I'm a shower man. That's how good they look to me. I had Chicory(Endive) for the first time tonight, believe it or not. I did my research and braised it slowly on top of the stove and added a little streaky bacon and five-spice sugar. Served with juices, over Linguini. It attacked me however. I was turning it in the pan and because of the steam that had built up in the layers, it exploded, spraying me with bacon and oil, polka-dotting my clean shirt...

Wow, if you Google "Monsalvy cheese", this post is the very first link. That's what I call attention to detail. My latest acquisitions are a 'Smoked Ribblesdale Goat' - A magnificently smooth, silky cheese, with a very subtle smokieness. The other, is a 'Gouda with Cumin seeds' - A medium Gouda, semi-firm texture that tastes incredibly strongly of Cumin, with those clean, rounded Gouda flavours afterwards.

I've tasted grass, Dana and yes, it's kind of similar. Although I do love Asparagus. Mine, may sound CRAZY and it's more of a "big deal" kind of thing. Steak - I love a good steak, it's awesome but I don't see the connection people often make between "steak" and "the holy grail of food" I think it's because it's one of our most basic foods. Caveman kill beast, eat flesh! Which is great but not God-like.

Here is an illustrated guide to preserving lemons. The pictures are very small but as the result of a 10 second Google search, not bad...Not bad.

ludja: I was surprised when you said that cake contained bananas. It's looks very un-banana-ish to me, unusually dry. (Dry in the literal sense, a good kind of dry. Not unappealingly dry, it looks awesome.) Strange, nonetheless.

Sounds interesting. Could you perhaps pair it with another vinegar and pickle some vegetables? That could be quite good, if they soak up all of that pineappl-y niceness.

I will never again... Neglect to check my ribbons of pickled carrot before eating. Being ribbons, spices and such get hidden away amongst them. So today, I was in mid-lunch and then, I ate a clove.

A simple, light, "protein-based" course... How about something like: Griddled chicken skewers with rosemary & watercress?

Well, we've had creme fraiche, bacon and sage, so lets have some brown sugar for dessert. Spring Parsley soup, garnished with creme fraiche Fresh Tagliatelle, pinkeye peas, bacon & sage Brown sugar glazed oranges with fresh mint ice-cream (Maybe some nice dark chocolate?) New starter, which is actually what I had for dinner tonight. Melted Gouda with Cumin & tomatoes on toasted crusty bread.

I remember being left on my own for an hour or so when I was very little and so to satisfy a fleeting curiosity, I made myself a bread sandwich. It was very much like eating three slices of bread. A dissapointment, even at that age.

We haven't had a good game in a while and I think this one will get everyone thinking. I'll provide a starter. The aim, is to complete the menu with a Main and a Dessert. Once you've completed the menu, post a new starter for the next person. So, let's begin with a starter of: Asparagus with a honey-brown butter sauce & Speck.

That is a SEXY flan. If i were that way inclined...and made of dairy, also...

I'd bring (probably also float there on) a thick, softly spongy Focaccia with tangy Goat's cheese, sea salt and tons of olive oil and rosemary. Anyone with pasta would then be welcome to join me.

Welcome back, gariotin. I love Brin d'Amour, it looks like it's being swarmed by ants, lol. It's great with a glass of Madeira.

In honour of St. Patrick's day, I made Soda bread for the first time. It's a 'Fruit Soda bread" from a vegetarian cookbook my mother has recently started using. Dinner is in a few minutes, so we'll soon see how it tastes. This, is the unbaked dough, which battled me all the way in my attempt to take a semi-complimentary photograph of it. Then, the result. The recipe called for 30-35 minutes at 200C. Our oven is obviously on something, since it was in a mere 15.

That's just asking for a Simpsons reference 'Concentrate...concentrate...' 'I WANT FUGU!'

I know that lemon juice is effective in removing garlicky smells from your hands, so perhaps, if you can find some kind of lemon-based oil lotion or wash, maybe try that. Or, if you can bare it, try massaging a few lemons and their juice into your skin whilst showering.

I waited until I'd read the little prelude before I looked at the sliced article, FWED. That is an absolute winner, it looks fantastic. Must have been one hell of a long, circular egg though!

That's right yeah, the round bit (which we call back bacon) would be "Canadian" and the thin bit is the "streaky". The name 'Shortcut' or "Shortback' rings a bell. I'll have a look next time I go in. It's from a specialist Pork Butchers.

Well, Blether, here it is, the offending Linguini from a couple of nights ago! And today, I found some quite interesting bacon. I can't remember the exact name but iit's basically both the lean back meat and the streaky, still attached. It's quite bizzarre to look at, when your mind separates the two.