adey73

Remade ribeye with confit tomato. Carrot cake, coffee oil and tonka bean ice cream. All tasted a lot better than it looks. (honestly.)

..........I've got a face like an old tin opener and a bank account of broken dreams. Damn.

Prawn, if you ever need an extra 'family' member, y'know, I am always there for you mate What a glorious trip!

"My own obsession with cooking, fine dining and restaurants began with reading Heston's articles in the Guardian." yeah, exactly, me too.

Help! Have run the recipe through a couple of online translators. I can't decipher what happens with the Titanium Dioxide is it added to only half of the egg whites and left over night? Or is it also added to sugar and almond? Any clarity would be greatly appreciated.

Most of the Family Food book is available verbatim on the Guardian, Times & BBC sites under HB's name. Has his Christmas Special program that was on in the UK last Christmas made it to air elsewhere yet, as that is definitely worth a watch?

Here's another party political broadcast on behalf of the Clog and Billycock. Was passing through that part of the world so decided to dive in for lunch. Car park was half full as were the tables, not bad for a November Monday I suppose. Pumpkin soup may have been emulsified with oil, like Heinz do with their Tomato, background taste of curry powder. Just lit fire warmed the cockles. Goosnargh chicken a la chips with a chive and garlic sauce. today's specials. Spent £16.25 with a soft drink, left sated and happy.

Infernooo you're house still standing? Have you got any more results from your oven to share?

Atul Kochhar's book & restaurant are very good. As is 50 Great Curries of India by Camellia Panjabi, a bit of a bible. Am off to Goa in 3wks and am as excitable as an 8yr old about it! here are some Kochhar recipes http://www.bbc.co.uk/apps/ifl/food/recipes...r&submit=Search

Just made a first stab at dynamite sauce. Got the smooth richness of the kewpie Mayo followed by a stab in the throat from the Wasabi. Is the colour right or should I add more Wasabi and any other ingredients?

which one sports the best humitas recipe?

Thanks. I do wish they'd podcast that program.

Mayo and wasabi. That dynamite sauce?

That is glorious! What ever happened to Culinary Bear, he's from my part of the world but don't see him around anymore. Have wondred where he works in Lancashire, anyome know?

can someone please point me in the direction of the Crillon book, not heard or seen that one?

Just got mine today and I agree with you Douglas. NathanM and yourself have produced the best info. The temperatures are too high but that could be due to our litigious world. But I love the book. Haven't cracked open the Fat Duck or Alinea books yet, am eagerly awaiting Christmas. But I expect at least the same equal quality as this.

Escry are you using supermarket ghee or a specific Chocolatier/Patisserie? If the second I can't see it on Vantage house or Keylinks so where you getting it from?

Would a hotplate with stirrer be powerful enough to stir a risotto or would that be too thick?

The plan is to brown the shank in a light sprinkling of icing sugar. Making one of the sauces names above and bagging them. Then cooking for 12hrs at 58c to render the connective tissue. Anyone been here?

Has anyone seen their recently released cookbook, does anyone recognise the recipes from the restaurant? http://www.amazon.co.uk/Todays-Special-Ant...24850112&sr=1-1

I've always coveted those Hering plates Akiens used. Must keep an eyeout for them on Ebay.

Any more news on your Cvap John? Did you carry out Nathan's experiments and how accurate is it? As Studiokitchen is back I spotted this post http://studiokitchen.typepad.com/studiokit...t-of-water.html

anyone got a direction to a great Osso Buco recipe? Will probably cook it Sous Vide.

I can post a few pics if you want. Luis Please?

I presume that's ice scraped off the antigriddle?