adey73

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.

i use this stuff in black.... http://www.tapes-direct.co.uk/index.php?ma...products_id=731 And use two of these during cooking time (cheapest I could find in the UK) http://www.tomsgadgets.com/products/details.aspx?pc=KP180-51 Are you really in Cuba?!

Brilliant. Until someone put the Wired article up, I had Nathan down as enormously generous fella with the same obsession as the rest of us. But to discover he's also an exuberant polymath puts my faith back into humanity and , ahem, Americans. Anyway, everytime he posts I find myself looking at new bits of kit. (got the Extech dual Thermometer he recommended). That Turbochef also looks fantastic, he could start selling equipment like the guy off the old Remington Ads.

Just got some Ultra Tex 3. Have people got links to examples of usages for as many applications as possible? (esp, 'papers') thanks

http://blog.khymos.org/

Congrats, but surely you could have picked somewhere a little closer to Blackpool!?

Ah that's a shame, worth an email surely? But Oliver what are you doing to that poor tortured dog... it having an existential crisis?

We're a close knit bunch. Couldn't care less what anyone else thinks!

Just had a family Sunday lunch at Northcote, the food all looked good and went down well, but taste wise no gasps but no failures, service efficient and no mistakes. £162 for 4 all in. Dessert was very limited creme brulee, that god awful curd tart, Carpaccio of pure profit (sorry mango). The soup had mango in it too... Curried Cauliflower Soup. Wild Rabbit and foie terrine (cracked on a few minor rabbit bones, tasted good though). Potted Salmon. Asparagus Salad. Roebuck in puff pastry with turnip puree. Lamb with carrot puree. Le Roast Beouf. Side of Dauphinoise that accompanied the lamb. Strawberry and Creme Brulee. And Mango. 4 Courses for £30 so nothing at all to complain about. Just ordered the blackpudding and foie gras book by Andrew Pern, would like to get over to the Star but it takes such a long time to get such a short distance without motorways, from my location.

I enjoyed the trout with the risotto, thought the duck was underwhelming and the popping candy as you say, well, unnecessary. Overall it was good solid cooking, plus the cannelloni and mango were exceptional. Beyond the silver cutlery, I couldn't really denote the difference between this and a one star. But unfortunately I am not as well travelled as you Alex

Can you remember if he makes his own black pudding or buys it in?

Never been, but any stand out recipes/techniques in the book?

great post, really appreciate it.

any more experiments recently?

Oh to be off to Uni again. I use a black Leica D-Lux3.

£48 http://www.infusions4chefs.co.uk/acatalog/...ati.html#aTEX01 I prefer Wild Harvest & infusions. MSK act as if they are doing you a favour.

Just come back from the champagne sausage. A b'day present from my brother. There are of course many aspects to each dish and I can't remember each element (it's my age) but here goes... First up was a few little bread pizzas with the champagne. Followed by a velout of locally foraged mushroom and coconut foam next the breads, a brioche and bacon and plain white topped with poppy seeds. Then the scallops dish that feature in the book and Calum had upthread. I can't remember the name of the fish and what the risotto was underneath, but it had wild garlic with and was really f***ing good! As was this... this is pigs tail and rabbit cannelloni, best dish of the night for me; it left me as stupified as a scientologist. There was verjuice puree in there too. Followed by a duck with walnut mash, everything perfect again, but I preferred the cannelloni to this. A pre-desert of rhubarb sorbet and a crumble of space dust (a bit too much IMHO) and a brulee underneath? Molten chocolate tart with fennel ice cream. And finally a Mango Pannacotta with a fantastic coconut sorbet, I could have dug my thighs out in joy with the spoon at this. It was better even than the chocolate tart! And finally coffee and petit-fours with a b'day candle. I had no room left but I saw a good eclectic cheese tray being passed over to a fellow diner and wished that I could have skipped the chocolate tart and had some cheese. Even though it could only have been wafer thin. Service was excellent as was the food, played it safe with the wine and shared a half bottle of 1st Cru Chablis and half a bottle of Chateauneuf du pape. Then waddled back to the hotel and dreamt dreams of being harpooned by an errant Japanese fleet. (And thanks to Andy Lynes for advising me on how to get the best out of this fleeting visit to Cheltenham, a number of months back)

Wild harvest and infusions4chefs are cheaper than MSK. And univare stock all National Starch lines if you follow American chefs. (shit I've just turned 35)

I wish they were, that would have brought back fond memories of cheekily schnaffling them out of the fridge as a child. It was supposed to be rose petal cream and redcurrants, no-doubt made by a distant minion and was sub-Kipling in quality. Rest of the food was good though. GP at the pubs must be much, much higher than at Northcote methinks.

definitely, definitely.

Marc, you get any snaps of Paco's stuff/place?

You fully plundered the sous vide thread in cooking? Keep an eye out for all the posts from NathanM, everyone else is in his wake.

adey are they cherry tomatoes on the rossini, is there any truffle on there? ←

I hate to draw attention from that legitimate target. But I went to the Three Fishes today and saw how Nigel Howarth is working his TV appearance into his business. and tried that dessert... If had made that Lancashire curd tart, I would have been depressed, very, very depressed. It had no redeeming qualities, none.