adey73

how can you cook anything that hasn't been done so before. edited for double negative.

Tim, I always liked the short reviews in The Guide on a Saturday, why did they ditch them?

just checked Natura, it's a lot of cash for 152pages. anyone know more about it?

As welcome as crack-rock on Christmas morn!

it's an expensive book, is it with the asking price?

Well Alinea haven't contacted me. But Heston's book has been sent. I await!

Well spotted Bertie, funk-me Panoramic Liverpool!!! That is the worst food experience I've had EVER.

tan319, can you explain this "mounting" a bit more? Just manged to buy PH10 for £60 from a French ebayer, but haven't got this baby yet.

Marc at Fraiche rightly beats a lot of big names.

Cheers fella that looks glorious, am going to have to pack my William Shatner branded corsett.

I hope to be passing through Birmingham next week and hope to have time to grab lunch at Purnell's. Anyone got any recommendations on how to get the most out of it? tasting menu, a la Carte or anything else? .........much appreciated.

excellent, thanks Bryan.

shola is back!

Will someone please impress upon Shola that I am suffering severe withdrawal symptoms!

ummmm pay more get it later.

anyone received there's in the UK yet?

great photos, thanks.

Steve, are there measures in metric in the book?

I've read somewhere on either the American or Pastry boards that in times of recession, sales of chocolate increase. .....Time to take on Thorntons.

Prawncrackers- Am going to make a plate of piggy goodness and one element was going to be tenderloin worth a pork forcemeat from some trimming stuck to it and then wrapped in the Caul to keep it together.

Ahhh thanks for that. Have you ever sourced Caul Fat with your adventures with pig? Am passing through Brum in October and I know the market has lots of butchers stocking the gnarly bits. You got any ideas/recommendations where I could get some Caul when am there?

Have been trying to find a supply of caul fat for a long time, have found a pork product called Pork Waw. Are they the same thing?

Calum shouldn't you be subsisting on Findus pancakes and last nights kebabs that you slept on?! Although the chocs at Du Chocolat are very quality and those liquid salt caramels are brilliant, I found the staff in the shop pointless, when I went a couple of times a few years ago, they couldn't answer any of my questions about the product. Has it improved?

Leica D-lux3

I made it to the Clog and Billycock today. It's more spacious that the other two, service was warm & accommodating the kitchen got the food out very quickly. Unfortunately Some of the specials and other items off the menu were not available (like the whole roast partridge that jumped straight at me, but was AWOL). for starters I had a bowl of extremities; trotter, tripe & black pudding (wish there had been a jowl in there too). All unctuous goodness. Followed by a fantastic buttery Orkney Lobster and Cambridge sauce. (yes I had chips that's because at heart I'm still a lumpen-prole) I was full already, but couldn't resist some cheese from the region, unfort didn't have Leagrams Curd. All excellent quality pub food, though Ribble Valley Inn's are more pub themed restaurants. No sign of any credit crunch round here. Every other table was taken when I left, with a mixture of pensioners, couples and fat mouthed boorish suits. There may be 4000 holes in Blackburn, Lancashire, but this isn't one of them, so doesn't belong in the Albert Hall. (am sorry, so sorry) Incidentally, the American documentary King Corn is playing on Sky Arts at the moment. Saw it last night, not as preachy as Spurlock, but achingly hard discovering the plight of grain fed cattle. Watch it.