adey73

Basildog, was only thinking of you & your place yesterday, how far in advance do you have to book for lunch in say the first few days in October 2012 (but don't know when)? And any other general recommendations for local grub procureament?

RDB, is that a spoof?

Anyone know the difference between Carrageenan in it's different forms and the cheaper brewing additive 'Irish Moss'? is Irish Moss the same as Kappa Carrageenan?

Is the Oyster Pudding like a Steak Pudding lesser the steak?

wasn't Montpellier Public House Matt Kemp's attempt at lowering customers average spend from Balzac, And that didn't work for him either?

I must be the only person not to rate River Cottage Fish book. I think it's recipes are boring. Barton Seavers book is great. As is the recent Nathan Outlaw cook book.

Prawn, you ever found conpoy in the UK? Only ever seen dried shrimp.

That should read "does not retain heat".

Yeah I've got one, but you've got to remember the thin aliminium hood does retain the heat like a real tandoori oven. Nice design but you're never going to fully copy a proper tandoor.

Is the new errata for the first edition online as I can't find it?

Gimli's massively impressed with himself.

does the dextrin swell to create a barrier between the wet onion ring & the batter, thus encapsulating the onion? (if I can't ask a question like that on egullet, where can I ask it!)

Looking great. Is Trisol Gluten free, it must have a E number on it following EU Food Regs?

Can I ask 2 stupid questions? 1)The ultrasonic wave is coming from the bottom of the bath, so that's why you can't lay the fries in vertically? 2) if you dispensed with the starch could you put the potato strips in the bath without the bag or would they explode?

Just illegally catching up with Series 8 and enjoying it. But really happy to put a face to egulleter & perhaps the best food blog Ulterior Epicure.

Self raising flour is a prerequisite for Sticky Toffee Pudding. When outside Blighty it's difficult to find and a faff to reproduce.

I didn't see anything that 'molecular' guy was doing that aren't available on this board from 5-10 years ago.

Prawn how much is Eel a KG, what's the yield and er what's the procedure? I've only ever seen one recipe for it, somewhere.

As Brown Bear occasionally knocks about these parts, can he tell me if the cookbook is full legit restau recipes or is it going to be watered down for the dinner party crowd?

what was the salt baked cheese like?

It's a shame that the Fylde Coast can't sustain even a modest eatery like this. I wonder if it was lack of demand or a sudden withdrawal of liquidity that sank it. Everyone today said it was always busy or perhaps as the old joke goes 'so busy nobody went there anymore'. The only other place people speak warmly of in these parts is Twelve in Thornton. But I've only been once many years ago.

to the super savvy or professionals out there, how are they doing food & drink for such a low price? Economies of scale, loss leading, lesser ingredients?

This has peaked my interest too. The words shack & crab fire my mental klaxon. (Man, you got any further directions to this seafood shed, am round those parts very soon?)

In book 2 does anyone know what the canned ratatouille looking dish is on bottom right hand side of page 205? (also page 85 in the circulating bath, also in the refrigerator on page 257)

look if you want to feel better about yourself come to Blackpool, have a walk around, thank the Omniscient MRI in the sky you don't live here, then you'll really enjoy the train journey back.