adey73

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.

Great news John. Am looking forward to your dispatches.

I think this book fits the bill, it's from a two star British chef John Campbell http://www.amazon.co.uk/Formulas-Flavour-R...21512199&sr=8-1

Thanks I get it, I yank the tendons out as well with pliers.

Any photo's of this operation?

would an isi siphon and methylcellulose help?

Is the Bradley accurate you going to pid?

I just wish I had not bought the access to the site, new content of Mosaic stopped a long time ago. And when I do attempt the forum it always kicks me out even with the right password.

Just got Frozen Desserts shipped in from the USA, (prebought back when the dollar was cheap!) and it is a must have. Go get. You won't be sorry.

I've got a tandoor and although it gets super hot, when the chicken goes in the heat drops as the juice drip on the coals. Anyone got any ideas?

I'd love that too. That's why I like Bourdain's TV outings.

Anything that get's rid of Le Légume.

anyone seen any new stuff on the British Channels?

Spent the afternoon listening to the Verve's new album and making a roast chicken that I'd previously brined. She's stuffed with frozen unsalted butter, lemon confit, lovage, flat leaf parsley and chives. and her she is a sitting on some roast cauliflower puree you can't see. It must have smelt good as then a kestrel appeared in the garden. Ummmmm roast kestrel.................

any more recommendations for Goa? ....Just booked for December. Thanks in Advance.

I'd love one but they are twice the equivalent price here in the UK.

I always wondered about using pasteurised egg and putting them in a dehydrater on the highest heat over night. Anyone tried this?

Yeah. They are only 10mins down the road from me. You got a cheaper source?

Just got a quote of £99 for a 5kg piglet, is that an average price?! What are the most serviceable cuts?

I can't think of anywhere like that anywhere. I eat there almost daily when I was Uni there. It's a model to replicate. I think.

Did you Jaccard and brine the piggy? And are you going to remove the skin and crackle it?

So section piglet, bag and cook then torch? is it that simple?

Just read that Whole Foods may well be on the way out in the UK. Anyone else been there recently?

sous vide chicken curry! Make sure the posters on the Indian forum don't see this they'll be after you for being none desi! have to try it, did the chicken absorb the flavour of the curry broth & did you blow torch the chicken after?