adey73

Must buy even larger dungarees. Am excited about the pro rata priced booze. Is it the large amounts they sell or do they some liquid vacuum machine?

I've managed to get a table by the door on Saturday night.. ..It's all they had. Matthew, any wine recommendations or specific dishes you think are 'musts'?

I am well and truly over due for a visit, just schedule and waistband are so damn tight. Got PH's Macaron turning up & the lower priced in.gredienti book too (I imagine you already have). Let me have a think.

Just been googling trying to find a cheap copy of Ramon Morato's Chocolate and look what I found, http://www.guardian.co.uk/lifeandstyle/2009/aug/04/interview-marc-wilkinson

Please Alex, Metric measurements too? And if you do requests; all your Cavatelli recipes.. And.. And...

Wow thanks for that. I've always collected the recipes from the 200g bars. Is that Frederic Bau's handywork?

it really hasn't worked me. Made a 5% glucose solution a couple of time (it was easier) and thought I had wasted my time, there was no perceivable difference. Any pointers?

The menu online looks as dull as it has done for a couple of years. I wonder why they felt they still had to be under the Heathcote umbrella.

Anyone got a source for Pectin NH in the UK? Found it France but as the Euro is still prohibitive expensive as is the P&P anyone got any idea? And any idea for Titanium oxide in larger amounts than the 20g Superwhite icing whitener.

Christ the nauseous voice over on that video almost made me vomit! the book is on offer in the UK on the Borders website. I just can't bring myself to part with the cash though.

Anyone got a source in the UK?

I am interested in participating, but only have the cash for one expensive Choc-book. Could those in the know tell me this book or Ramon Morato's Chocolate?

Can't find it in the UK. Books for Cooks in Notting Hill says there will be a re-print. Amazon.ca says it will be out November 2010.

Haven't been a while to either. But I would go to Three Fishes because I like Clitheroe and especially the superlative Byrne Bro's wine shop on King St. and the cheese shop, Cheesey Tchaikovsky.

Tri, you made ganache with 70% smoked tom-paste? Did it taste ok? (seriously)

Any chance of Photo's, please Prawn? Am intrigued too, but haven't bought the hardware.

Service was always the cow heel at No.16 as was the lack of Air Con, but price always trumps time when you're a student.

And what about No.16 on Byres Road? My favourite place when I was Uni there.

Damn!!! I regularly clear the fridge about 1 in the morning whilst spluttering Oliver Reed inspired renditions of "Wild Thing". Lesser the cowboy tache, naturally, but with equally disapproving pissy-pants. So, where's MY ticket to Madrid Fusion?

Just had two failures and one success. Cooked a Dexter tongue for 72hrs at 56c and the texture was just horrible, would do higher temp for a shorter time (should have listened to Jack). Tried to make pastrami excellent texture but too salty, so not the sous vide techniques fault. But the stellar result was the Dexter cheeks. Reduced bottles of Oz Shiraz & Cab Sav respectively and a half a bottle port added frozen demi-glace and 0.4% xanthum, browned the jaccarded cheeks. Vac packed and cooked at 56c for 72hrs. Unctuous sauce and perfectly tender cheeks. So, thanks to the usual suspects. Served with pomme puree and roasted veg.

The Times has just posted the Mock Turtle soup recipe from the last TV series http://www.timesonline.co.uk/tol/life_and_...icle6336443.ece

Overt your eyes and credulity food1 the offending dish... My memory was sweet Lord that was good.

At Juniper I had Lemon Tart paired with fillet Steak, now perhaps I'm as suggestible as a Stormtrooper, but it was a great combination.

Nathan, is the book close to publication?