adey73

thanks! Your thoughts have been circulated!

On a stag-do in Chester soon, (we're all portly dullards rather than aggresive yobs) and need to know which is the best curry or steak house? Any thoughts much appreciated. Adey

does it have the Mango Panna cotta recipe, that I had up thread? Got a semi just thinking about it.

As man who as a teenager stormed out of his summer fish-frying job at Blackpool's Harry Ramsden's, after having his manhood involuntarily 'cupped' by a mustachoied aggressive homosexual, as I lightly battered a haddock. I think I can categorically say cooking can indeed be tougher than that!!!

..........................it must have been the Salmon Mousse!

guilty as charged RDB. A deserved wag of the finger.

I've never been to Fowey, but I really hope he trounces the blarney spouting housewife's favourite.

Are there national offical guidelines/requirements for SV or is local inspectors who may require data-loggers or records of meat temperatures before serving?

no one as yet has named sous-vide as the cause.

can anyone PM me his email address?

hb has said that there will be a paperback out this year.

what are people's thoughts about this wine shop/wine bar that's opened?

Brilliant Marc!

Calum, I remember life being difficult at the end each term, but really turnips?!

Wow Jack that is very extremely impressive. Was that baked in you Aga or your wood oven?

Am in Moscow in Feb, anyone got any solid restaurant recommendations?

Alas a present to me from me, badly wrapped; my ancestors must have missed the opposing thumbs boat a few millenia ago. Tri- you must get a copy, you must, don't wait for the paperback copy out next year. There's that chocolate delice recipe in there that you made a while back, that you sent to me. And a lot tantalising in sight & technique.

The magic bearded fella with the free stuff delivered it to me too. Wow, it is immense. Am glad I waited.

Wow Tomatom it's a hard life eh?! Came back from Goa last week, the tan is still intact, and I would just try as many Xacutti's as you can muster; the three Masala's mixed at the last minute to create this dish is the most complex/addictive curry I've ever tasted. And I've tasted. My personal favourite was from a place in Colva called Mickey's, served with a cheese stuffed Naan. Umm, naan with molten cheeeeese interior. As many people told me before my visit you'll soon be addicted to the vegetable dishes, initially I didn't believe them being such a conspicuous carnivore. But soon a day didn't pass with a cauliflower concotion. You enjoy yourself and before you ask, no, I had no gastric problems neither did anyone I met.

Books for Cooks in Notting Hill quoted me £150 as the weakness of the pound to the €. So it's still cheaper buying through here http://www.derecoquinaria.com/fichagrande_eng.asp?ID=7652

I really want this book but those Masters of the Global economy have so weakened the £, that unfortunately out of my price range until we restart using seashells as currency.

I made it that way with a splash of chocolate liquor and some Maury mas amiel. I then put the slurry in a metal dish on top of the kitchen boiler for a month. Then ground it in a coffee blender. Served a sprinkle on top of a quenelle of Idea's in Food white chocolate & Greek Yoghurt Ice cream. The salt brought the sweetness of the ice cream down.

tan319, have you got any further info on the freeze driers?

Tri2cook, I remember their post and might have read it in one of their notebooks, but is their version just white chocolate, cocoa butter and water?

I stole the Sam Mason idea of making a chocolate stock with dutch cocoa powder, bitter chocolate, cocoa nibs, and cocoa butter. I cooked it in a thermal cooker over night, strained it and added .5% gelatin. After the freeze/thaw I now have the perfectly clear, exquisitely flavoured consomme. But anyone got any idea what else to do with it (bar drinking it)?