Jon Tseng

For drier mixes you might want to try a mortar and pestle - easier and less cleaning up too! J

Was that the whole raw one or the terrine? Think the terrine is pricier. £40/kg is still reasonable for London - that's the price they do raw at Comptoir Gascon, and the same price I have seen in French supermarches (albeit in a ski resort, so hardly bargain basement) I think Simon also recommends that butcher on Essex Rd near Steve Hatt - ring ahead and see J

I've had some decent sushi at the counter in Ikkyu - basement Jap place north of Tottenham Ct Road (NOT the one in Chinatown) Decent quality; reasonably priced (for a Japanese), fresh fish. Sushi chef seemed to know what he was doing (always a good sign) Also some nice sushi in Matsuri a couple of weeks back, though as it was a junket the selection wasn't very good (salmon, tuna loin, yawn) J

The chicken place in Borough mkt best - ie where we got it last time. 28 quid a kilo - a 600g one cost me 17 quid on Sat (smallest they had). Split it between 4-6 people and you're looking at about three quid a head (ie similar price to a big mac meal) Sauteed a couple of slices on Sat night - will probably terrine the rest if i can find the time and a suitable receptacle A meat thermometer would be good for judging the timing As an alternative consider frying or roasting it - lower yield but soooo much less hassle J

Just wondering how many truly original (ie not reinterpreting previous dishes/combinations) dishes (often signature dishes) have come up over the last few years... it is always the old adage that a truly great chef is lucky to invent one really original dish in their lifetime Off the top of my head: Lobster and vanilla (Senderens) Chocolate coulant (Bras) Scallops with caper-raisin vinaigrette (Vongerichten) Any more thoughts??? J

... on Monday? ;-)

If you're thinking spices in general rather than just eastern spices the north african influence may be more pertinant on french cuisine. I think in London Pierre Koffman and Michel Roux Jnr have had flirtations with spices, or at least fushiony elements to their menus at times, although this may not extend much beyond "oriental spices" and "five spice" &tc. Also Nico Ladenis and the case of the crispy salmon with spicy oriental sauce. Apparently he had this dish on the menu of his flagship **/*** for a while and soon it was the most popular starter. In his book Nico he says he eventually took it off the menu becos he preferred the smell of truffles to that of spices in the dining room J

But the frogs have always been to the sub-continent surely poulet au curry an' all that - hardly terroir and wasn't it the story that homard a la vanilla first ocurred to senderens in a sri lankan vanilla grove? J

Dunno if it counts but Eric Chavot (of ** Capital) was closely involved in the launch of the Cinnamon Club in Lundun Still cooks v. french at his joint, though J

Surely restauarant PRs? Don't that all have one nowadays I'm sure Jay can enlighten us on his mailbox J

As an aside, the yolk of preserved eggs has a wonderful gooey-crumbly texture which I haven't seen anywhere else they're lush! J

I remember an excellent night market in beijing stretching from the east gate of the forbidden city eastwards until it hit wangfujing running north-south excellent selection of kebabs, noodles and other deep-fried goodies (they also do insects-on-a-stick) I believe its still there J

Gavroche is one of only two places I have ever had pork served medium - as it should be J

steak tartare was originally prepared with dobbin, i believe J

Cafe du Marche food varies from good to middling. The vibe is very french (in a kind of bourgeois local resto sort of way rather than amuse-bouched penguin-suited manner) and quite nice at lunchtimes - upstairs will be very airy in the summer. Stuffed full of City Suits at lunch of course, so your clients should feel at home J

BTW has anyone figured out if its supposed to be floury or waxy spuds wot are good for mash I have seen conflicting opinions in various book molecular gastronomical substantiation of course welcome J

On a slightly random note I was messing around one day and had a teaspoon coated in caster sugar (probably was still a bit damp when I used to to spoon out some sugar). It had slipped into some duck fat I was using for confit (so slightly salty from the salted duck). Came out, coated in fat. Tasted it - warm duck fat, sugar, hint of salt. IT WAS LUSH (sic). Need to find some way I can use this J

- I guess the logic would be cheese tends to have quite a pronounced flavour, whereas fish does not, so the fish tends to get drowned out. - The exceptions then would be weak-flavoured cheese with fish (eg ricotta perhaps) or normal-flavoured cheese with strong-flavoured fish. - Anchovies and parmesan would fall into the latter category, also viz smoked haddock and mornay sauce &tc. Shellfish, too, can probably stand up to cheese better. cheerio J

Like a plastic roasting bag I think. Key to be airtight and quite a tight fit around the spuds so they're bathed in the liquid/fat. Pan probably too big and not airtight. Goose fat is also an alternative to butter here. Spot of thyme perhaps? J

I wonder if that's anything like fondant potatoes, which are chunks/thickish slices. Have seen these described cooked in the oven in a sealed bag with seasonings a little bit of fat/stock, or alternately braised in oven with some stock. This makes them melting tender (I am told) - not crispy on outside (were your's crispy?) Alternately ring the restaurant and ask... worst they can do is say no! cheerio J

Sounds fun. Haven't been a while PS wasn't the inaugural eg/ch meet at st johns?

Zap with scrambled eggs I've also seen reference to coral "powder" where its dried in an oven at the lowest lowest setting (door ajar even) overnight, then ground to a powder in a coffee grinder cheerio J

I have vague memories of an food-sciency article (harold mcgee, perhaps), trying to debunk the notion you should never wash mushrooms under running water (weighing before & after &tc &tc). can anyone remember this one? J

Mmmm. Think they're much better known in the US than over here Have seen them at Booth's in Borough Mkt, when in season J

SCALLION PANCAKES (confit and roast spuds run close second)