adey73

Bryan you do all the research for the restaurants or did your family have any in put?

anyone got any news on the book though?

ebay

Peter are you now or have you ever been Robin Williams?

looks like this, this is Lancashire hotpot in Lancashire.

huge admiration. I will be reading this daily. Good luck.

One of my favourite patisserie books is Hidemi Sugino's 1st book that has ingredients in French but directions in Japanese. (yes I like the pictures!) I can decipher the French but could someone please tell me what is going on with the technique on page 30? It uses gelatin to stabilize mousses, any ideas of quantities and method?

I thought the chutney's and bread were the best too, the rest of the meal I can't remember.

great knowledge, thanks. (and love your blog)

Yeah love Wild garlic, but thought Ramps were different enough to be significant.

thanks Peter, I've just mailed them. I wouldn't bother wanting your small room back, it's still rubbish round here.

Ok my American chums, you're all ready to start celebrating our family breakdown when you left the nest, upset your mother and trashed your bedroom. We forgive you. So instead of paying all that back income tax you owe HM Treasury, could someone give me an idea of where I can get hold of some of your Wild leeks/Ramps/Allium tricoccum bulbs that could be posted to UK? (anyone got a site that will post international?) think of it as reparations

Where's the Abode review, fellas?

I don't think it's the same people, but when I was at Uni there years ago No.16 at the bottom end of Bryers road was my favourite restaurant in the city. Leagues better than Ramsay's transient offering. On googling it to bring back the memories it looks like it has gone from strength to strength and gained a Bib (and now lost). http://www.number16.co.uk/index.html I suppose everyone has a place where they first got into good food, this was mine. And it was cheaper than a Domino's! Ah sweet studentdom!

Matthew, I've seen it on a Spanish site for 600Euros http://www.catalogobuffet.com/afl/index.ph...roducts_id=1990 if the pound ever recovers against the Euro it will be a good buy

the content of Michael's blog is better than many expensive books I've got.

http://www.cookingconcepts.co.uk/superbags.htm that mycook looks like a good cheaper version of thermomix.

thanks Martin, invaluable as ever.

White Gazpacho, cold pressed rapeseed oil, smoked salt & Flat leaf Parsley.

Yeah love the book, much prefer it over Pork & Sons that I got this week too. But can anyone name the wild herbs which used with the white asparagus recipe on page 59?

Does a lump hammer and half a dozen car battery clamps count?

Just received the book, I was hoping that the chapter called Black Pudding Recipes would contain more than just one recipe (that'd be page.28) for actually making black pudding.

I just got a few great cuts of Dexter that they hung for 5week for me (including a glorious rib) that I got through the post. The lady who runs it is called Jane. I really recommend the meat and the service. http://www.deer-n-dexter.co.uk/index.php?o...id=23&Itemid=38

50 of the worlds best chefs ... Oh and Ronnie Corbit, Wogan, some bird who's mother was off Blue Peter, the surviving cast of 'Allo 'Allo, the runner off Top Gear and David Icke. The Chuckle brothers must be annoyed they didnt get an invite.

does it have metric measurements & does it also use ratios as a percentage? thanks in advance.