adey73

When I lived in Glasgow, had it wrapped in wonton skin and (you guessed it) deep fried with a chilli & whisky dipping sauce. The chef had figured there wasn't enough fat in the orginal version.

Blackpool, Lancashire. Am out of the country until May and still haven't had chance to read any of it.

Am always up for even a down market KFC experience!

Finally got hold of mine, after a long day at work and 30 minutes carefully unpacking the tomb, didn't have chance to thumb more than 10 of the 2500 pages. Anyone any idea where the ultrasonic chips are and the chicken with the golden brown skin that was cooked sous vide? (I think they cooked the skin in peking duck kind of way). And the bullet proof Bernaise sauce? ..............You can see what's first on the menu.

I missed DHL today, but Amazon.ca took just two days to get it to my empty house here in the UK. So close.

Freemasons is a fantastic little confidence trickster, don't you think, the traditional pubish decor & bar, disguising the output of a very modern kitchen. I salute them.

who was cooking, Rene Redzepi?

tell me you went to Brynes wine shop in Clitheroe?

I am awaiting the book too. But before I get it any details on what constitues the "bulletproof" beurre blanc? Is it new technique or additives? And how do you judge the quality of an homogonizer, when I come to buy one, by shear or by the micron of particle is produces? Yes am excited

Am in town to see Martin Amis & Ian McEwan's banter at the University. Is GRAND BUFFET still a good place to nose about?

Marc when you say in the interview you started alone (I still remember The Caterer that featured you opening) does that mean no servers, Just you front & back?

Marc when you say in the interview you started alone (I still remember The Caterer that featured you opening) does that mean no servers, Just you front & back?

Why does the owner not think he'll have to comply with the rules; as he'll be only be operating for a short time and will operate BYO booze policy?

Went to Freemasons Inn in Wiswell just outside Clitheroe today. Surprisingly busy, needed to book. A pleasing little Lancashire village that I'd never been to before, full of characterful stone buildings. Lunch was good and the stroll around the village repaid the effort of the car journey. Pumpkin Soup. Scallop Fishpie served in it's shell. Duck, cabbage, duck Wonton. side order of beans in a garlic sauce. Venison Cottage pie. Wiswell

Just been directed to a blog about that achingly outre topic of cooking sealed food items in regulated tepid water. Couldn't see a pixel of knowledge that hadn't been lifted from this very site, without reference, whilst delivered with the self valediction of first hand inquiry. Each supine entry had been punctuated with reviews of equipment bequeathed liberally by the manufacturer or supplier. Is this some strain of phlegm driven viral marketing to protest against or a canny way getting myself a 'well proportioned, exquisite vacuum chamber with a small footprint that far surpasses all possible expectations"?

Does it have the batter ball/Aebleskiver recipe like the first book? Are the two books similar?

Just been trawling for the further info about the ultrasonic fries, fried water melon, sweet pea veloute on blogs and found the free excerpt on the site. This little fan-dance has teasingly raised my excitement without sating it. Damn you Myhrvold an extra 3 months!

"......ultrasonic bath can make crispier French fries" this an ultrasonic bath that you clean stuff in or some new fryer yet to be seen?

Ah Martin, was just there. Went to L'enclume, Sharrow Bay & The Samling. I also popped to the Deer n Dexter farm, on my way from Penrith to Keswick. I met the lovely Jane whose heroically flavoured Dexter beef I've enjoyed many times before. This time Venison fillet, loin and a variety of their sausages were purchased for sustenance for the week. Such fine meat went into a Sunday Lunch, The Full English and the fillet was grilled and used with Booths very good array of premade veal stocks for rib sticking sauces.

The Yoichi is clear on my radar. Had a few snifters of this, a great introduction until I get the nerve to hand of the cash for a big player like the 15yr old Yoichi,

Enjoyed the Sangiovese last night, a lot of alcohol in there and needed a good couple of hours out of the bottle. But another addition to my mental map of these wines.

I seem to be the only one answering in the affirmative to this topics question. So here are a few more recent acquisitions... The Pinot Gris is a lovely zesty glass as Katie said, but haven't tried the rest. But this one excites me a lot and is too good to drink, to my mind, at the moment. Where is everyone round here, this wine is fantastic?

Wow big thanks Natasha got the exact bottles I was after right there. Went to Berry Brothers & Rudd. Not my idea of a great wine shop, should be renamed Grayson Brothers.

Going to be in the Smoke for a few passing hours on Saturday. Anyone got a good wine shop recommendation that stocks Bressia, Pulenta & Benegas?

.....I want some picos blue, Langres, Espoisses & Fourme d'Ambert and more local cheeses. Churchmouse then? I can't vouchsafe for either, but generally held in high regard are... www.twelve-restaurant.co.uk www.hastingslytham.com Neither are of course in the "deadzone".........