Jon Tseng

Crush amaretti biscuits? (cf pumpkin ravioli with crush amaretti) J PS truffle oil is also fairly ubiquitous in restauraunts over here. it works, but is a bit dull.

Try cubing it and making a curry. Very traditional Jamaican dish. In fact, according to my Jamaican friends, it isn't really a party unless curried goat is served... J

Oh yes - sainsburys do do rabbit I'm pretty sure its farmed; often they have meaty legs. look for it near ducks in and other less common meat J PS which reminds me, about ten years ago you could get wood pigeon, quail and all sorts in sainsburys. no longer, although quail appears occasionally...

borough market have it - usually four quid for a wild one could tell it was *genuinely* wild when I was cutting it up and found a broken femur with bits of shot embedded... J

At Fat Duck in the UK Heston Blumenthal has "snail porridge" which is basically oatmeal cooked risotto style with garlic and parsely and garnished with snail think risotto style can be applied to lots of pulses eg barley too much nicer than it sounds J

Was probably been a sweet Szamorodni which is made from a blend of botrytised and non-bot grapes (lit "as it comes" ie just using the whole mixed bunch) Theres also a sweet wine called Forditas - halfway between a sweet Sz and an aszu - made by reusing the aszu berries used to make aszu with a second batch of base wine Yup Vega Siciliana own Oremus. cheerio J

d'ya use a machine?

Don't know if there's any comparison; I suspect not Try checking residual sugar; I think the puttanoys match up to specific levels of sugar (200g/l for 6 putt of the top of my head, though sure people can correct me). Maybe there is some data from Z-H on this to compare with J

To reconstitute hows about soaking them in cranberry juice for a few hours? J

This is the Nobu black cod with miso thing, right? I'm curious, is it true this is a trad. Jap dish? People seem to assume that Nobu invented it (he certainly popularised it); would be curious to know the real background cheerio J PS has anyone heard of Arctic (Antarctic?) Icefish? Have ran across it in the supermarket a few times (previously frozen) - it is white, meaty, also has a sort of gelatinous texture (something to do with deep sea fish having different fluids in their blood, I think)

Cheers Thats interesting How do you find Applebys? I've always thought the selection and the freshness was a bit dodge; but one point I'd make for Borough Mkt as a whole is that apart from the scallop people the seafood selection/quality doesn't match up to the rest of the produce on offer. Waitose in Canary Wharf - only three stops down the Jubilee - however does have one hell of a seafood selection, especially for a supermarket. Got some trout there the other week so fresh the slime was still on it - turned blue when poached like proper truite au bleu! J

Blimey Thats a good price Which fishmonger? Was it previously frozen? You in London? J

So do I, but I wish they'd do seedless ones they can do seedless grapes and seedless watermelons... why not cherries...

Remember in GR's first book there were several things which I thought reminiscent of JR or his books; cappucino of haricots blancs; tomato and basil tarts &tc (my memory fails me) Since then I get the feeling the influence has waned, and GR has developed his own distinctive voice J PS I think he tried the cherry thing first back at aubergine, but the customers didn't like it as they preferred posh petit fours. they did cherries with coffee at Menu when I was there.

OK, thats £7500/kg if my maths is right (assuming you get the pasta for free, which you bloody well should at that price) Sounds like they're taking the piss, given the prices we've seen sad, really J

Yes, its very good. Meant to be "grown up" ice cream. Tescos and Sainsburys occasionally have it (the one in Angel does) although the range is a bit restricted - the only flavours I ever seem to see are strong vanilla and the mango one. I think Conran/Bluebird stocks a wider range cheerio J

This is the internet link. They say 1995 but its current the '93! J

This one's turned up in London 21 quid in oddbins - saw it in the one under Holborn viaduct, FYI J

latest restaurant mag es.s £2600/kg

In Northern China a popular breakfast dish is thick slices of steamed white bread, deep frieds until golden and dipped in condensed milk at the table J

Mash thoughts; had a mash "thing", but this was a few years ago (shortly after my chocolate truffle "thing", but before my apple tart "thing". - Try boiling in skins then peeling when hot. Apparently make them absorb less water. - Some people say baked spuds "fluffier" - Use food mill or ricer. Never processor for reasons mentioned above. - Choose your fat of choice carefully. Have seen butter (unsalted), double cream and mix of milk and butter (Robuchon apparently - surprising as I though this would be richer). I prefer half butter half cream. Olive oil &tc other alternatives. - If in doubt strain again thru sieve cheerio J

Two Waterloo way - Tas in the cut - modern Turkish, inexpensive, laidback? - Baltic, a bit pricier but reasonable - nouveau polish &tc? J

For good service I suspect Hakkasan and Oriental at the Dorch are your best best (oriental had a relaunch last year... reviews so-so, however). Otherwise services is fairly random. London isn't great for dinner either; dim sum at lunch is of a higher standard compared to HK or the US. However following on wesza suggestion, the whole banquet thing may be an interesting idea, particularly if you want a special occasion - would probably get better service too. This is something you have to prearrange. I would try Phoenix Palace nr Baker St. The food is good there and last time I was there picked up a flyer with some proper banqueting menus. Think its around forty quid a head for the food (ie equivalent to random mid-range french... but a damn sight cheaper than a posh tasting menu which it is fairly similar to). Ring them up and see (just make sure your not derailed into the normal set menu [crispy duck, monk veg, sweet and sour pork &tc]. The banqueting menu is ten+ course job with lots of goodies. cheerio J

Its in their book, The Best Recipe Actually it may be in the magazine as well, but haven't a clue where If you want I can look up the details of the recipe and pm? J