adey73

Prawn, I use mine to make Æbleskiver – the Norwegian batter balls.

Any Photo's?

Those PR girls were the low point in the program for me.

Am interested in sucscribing or buying the book. But has anyone got an online sample of an article before I proceed?

What's the hoo-har with the quail egg ravioli?

Anybody been recently (with a camera)?

Prawn's always getting great quality food from that place and posting great shots of it. But does anyone know of wholesale food markets in Liverpool or Manchester? We could do with compiling a list.

You should seek out that Panda lover ol' Prawncrackers on this subject. He is the alpha to omega on Brum markets. Just a shame he can't cook

Oh come on. Out of that reserve army of Golgafrinchan food journalists he is the least nausea inducing. When the paid ranks of pontificators & poseurs amassed at the top of the Gherkin for that BBC - Heston\Keller thing a couple of years back, no one prayed more than I, for a '3rd plane'. But Raynor would have been a welcome survivor.... ....But not Wogan....not to mention that Tom Parker-Bowles faeces.

............don't tell me, she thinks it's 'unnatural & untimely'.

Longridge Heathcotes the one time gastronomic destination of Lancashire. On this visit under new hands, the review was mixed. Half our party thought the food & service was overpriced and bereft of innovation. The other half thought it was good, but preferred Northcote. Mum's been to Iceland, deep fried off cuts of pork & fish, as entree. Cauliflower Veloute. Foie Terrine. Classic Heathcote Blackpudding & egg. Morecambe shrimp risotto. Goosnargh Chicken with the stink of truffle oil. Pork Belly and Scallop. Fillet & shin of beef And that's where it ends. The restaurant got hit at about 8.30, when we were waiting to order desserts the service staff had moved to welcoming the new diners. We eventually got the eye of a server and placed the order. Which after a long period hadn't arrived. So we left. I think it's a long way from the peak of Longridge original. For me the taste of the food was lacking. My main was on the dying point of luke warm and arrived 5-minutes after the others (the restaurant was barely half full). Factoring in all the extras, it was not value for money and I was glad I was not paying.

In fraternal solidarty is anyone prepared to buy me a few samples and send them to me in the UK? (Please PM me) All costs met. (JB Prince want me to spend $300 before they ship to the UK)

Marc, had any offers or thought about penning a cookbook?

As Apple release it's much anticipated ipad/islate/itablet later today I wonder how many cookbooks will be available and whether it will be splash proof?

Fuck!!! Just back in the country tonight, missed all this. can one of you slobbering moon faced pixies photo this?

Is it the same guy that writes for the Independent?

Pierre Herme's books always get my cash even when they are in Frog. But as Prawn asks anyone seen the versión original?

I am from the north of England and we eat what we call 'chips & gravy' (from my local chippy) so if I added some curd to this it would be Poutine? ....I take it no salt and vinegar? (it should be noted our live expectancy is almost at Scottish levels of lowness)

That's a lot of book for a little price. NathanM & Ideas in Food both publishing, 2010 is already shaping up.

It sounds exciting but at 1500 pages of self published technical data sounds like it could be expensive.

Really enjoyed Arbutus and in particular the starters especially (had 2) the squid burger & the Hare because of Matthews recommendation. The Hare & Polenta was my favourite serving and was a massive portion. Love the carafe of booze like everyone else. Left with enormous sense of wellbeing. I much preferred Arbutus over La Gavroche (with the exception of cheese trolley) the decor & service, of which, made me feel I was on a White Star Liner and someone was about to announce a collision with an iceberg. Hare & Polenta Squid Burger Slow Roast Tri-Tip, (which had been "roasted" but not enough to denature a line of white fat in the interior) Beef came with a cocotte of dauphinoise Chocolate Mousse with salted caramel ice cream And because I'd just heard about Keen's Cheddar on Radio4's Food program, I couldn't resist. Loved the cheese so much that I headed down to Neal's Yard Dairy to find some the next day. They were insistent that I not refrigerate it, so it is sat in the chamber of my vacuum packer.

Well I've not eaten anywhere before whose clientele made me want to form my own Red Army Faction. Nor endured variations of old raspberry nosed Sir Tuftons out-louding the throat-clearings of varicose-faced Lady Buftons. Foie gras & chicken mousse octopus salad butternut squash soup with Jamon Roast beef celeriac puree, red wine sauce damn fine collection of cheese all in great condition forme d'ambert, brillat savarin, langres & vacherin. Toasted raisin bread. The petite fours were the only thing that were a bit rubbish. I then went on to watch Christopher Hitchens & Stephen Fry traduce Ann Widdecombe & a hopeless Nigerian Bishop in debate. What a great day out.

So if she took one look at you and thought, "she looks like she knows her cheese" you'd be happier?

A long with Arbutus, am at La Gavroche for the lunch deal, aiming for the Souffle Suisse anything else I should have, add or supplement? Pointers please.

Marc, what is "Menu Black" on your updated website?