adey73

Mr. False Economy here, so after using those super cheaps bags I found... (y'know what's coming next) I arrive home to find 10litres of exquisite duck fat soup that was supposed to be confit that has been cooked at 82c for 10hrs. Anyway the plastic orbs I use in the bath for heat retention have a glorious duck fat sheen and can't shift it with washing up liquid. Any recommendations for a man, who one day will, look gift horses in the mouth?

Ah should be very interesting. Anyone got any insiders yet?

Steak Rossini, confit tomatoes, asparagus, shrooms and spuds.

It's called N-Zorbit M and is under Dairy. The 2nd one you have to email very nicely.

Redrum, If you're looking to do spheres or spaghetti the cold oil way is, I think, superior. 375g of base, 3.7g of Agar boiled into the base and then drip the slightly cooled mixture into oil that has been in the freezer over night (it will still be liquid). sieve then wash in cold water. But it isn't thermodynamic. I went to the farmers shop, bought some beouf and made this steak Rossini last night, but thickened the sauce with a miniscule amount of xanthum. worked well.

fantastic where this taken?

I went to The Northern Restaurant exhibition In Manchester UK yesterday. The Rational stand was one of the most mobbed, not just for the free food. I am allergic to sales people and tried to stay out of their way, but the latest model looked very user friendly with a large dial and a simple interface. I still have no idea how each tray level can be kept at such an accurate temperature and not affect the other, have they broken the laws of entropy?!

My dear addicts, you seen this.... http://www.amazon.co.uk/Big-Fat-Duck-Cookbook/dp/0747583692

Anyone heard anything about the Fat Duck Book? http://www.amazon.co.uk/Big-Fat-Duck-Cookbook/dp/0747583692

Ah I have got the Duby's books and very good they are too. But Kerry can you point me further in the direction in those you mentioned?

Got both of Feenie's, Susur, Au Pied de Cochon. I mean quality books from quality Restaurants not the equivalents Jamie or Nigella; I want books from people who ply their trade not just their media profile.

Yeah got that baby. But we get this TV show occasionally called Opening Soon which has some good chefs on it, every now and again?

Hello Canuck lovers (got family in Ontario but they know nothing) could you please point me in the direction of your best, high end, fancy pants, cook books in the English, please?

like this matters, but I bet Sat wins.

Anymore news on the use of the Superbag? Can't find the 100Micron here in the UK, so is it worth getting one from US or Spain?

Yet another Reason to head to New York, for this Englishman

I really rate this program. But I wondered why Purnell didn't use the fish version Transglutaminase to make his pike noodle rather than the flour & egg. His Noodles looked the worse for it like over cooked udon.

anyone know what's happened to Sam Mason's website, has it gone for good?

Embrace that inner geek! I spent this evening checking out the photo's of food now being served in Parisian restaurants.

Jeez Bertie you got married at Northcote, I've heard those prices being banded around by Leg horn Fog Horn himself. You harvest your mother-in-law's organs for that? (involuntarily rolls eyes at ceiling hoping there's nothing wrong with your mother-in-law.) I went to the Spread Eagle about a year ago. I do like that dinning room. I don't even mind the uneven floorboards and the splattered carpets. But there was a waiter, who's teeth sported individual fur coats, who schmoozed the infirm with a description of what a "quenelle" is, (think 70's Paul Daniels), whilst fumigating them in last nights booze. C'mon dipardoo, we are moving forward, but there are some things that are eternally naff round here. As for Longridge Restaurant, my brother took a woman there last month when the floods were on. Managed to get the place almost to themselves, due to cancellations. He really rated it and said it was back to how it was in years past. Haven't been back though either. Gary, the Tandoor is very good, but no longer available. Can get it to 600c, food cooks in an instant and you get Indian restaurant quality food after brining and marinating the meat. If you saw Heston's 2nd series he fashioned one out of an ordinary BBQ and a few bricks built up, that absorbs heat and generates the same effect. I would like to build a brick oven and a tandoor in the garden.

get your Xanthum from Tesco Gluten free area, your agar from the 'grow your own jumper' vegetarian healthfood shops. get your free sample of maltodextrin from http://www.foodinnovation.com/NSFI-Home/Homepage.htm and your sample of methycelluose from here http://www.rwunwin.co.uk/start.htm stating food grade.

Whoa-whoa-whoa!!! Chorizo Iberico and a special offer on Paleta Iberica! Great site Bapi, thanks, did you try the Chorizo perchance?

Well it wasn't earth shattering, I would go again just to check other things on the specials board. I didn't get why it has been given a Bib, but that's my own personal bafflement not a reflection on them. Been to the Cartford Inn and if those platters and other elements aren't 3 Fishes plagiarism, tell me what is?! Got friends in Birmingham, so I need that report of you fella? Am feeling bilious at the thought of work tomorrow........

And Finally in my, 'why I need to get back in the gym sharpish' week off.... The White Bull. It's just won a Bib, in Ribchester in Clitheroe (a place with more pubs than inhabitants). The food is well, pub food very traditional, portions gargantuan so only three shots. Need I say... Duck confit with Black Stick Blue fritters. No one could finish these dishes. The chips are full potato size. Everything very freshly made. There were specials on the board, including haggis (should have had haggis). Then waddled to Bowland Brewery. Bought two cases of Sky Dancer and then to D. Bryne wine merchants in Clitheroe. and found the Sky dancer 50p cheaper per bottle, mutherfunkers. At weekend dug out the Tandoor, drank the over priced booze. And that's it. My week over, back to the Department of Crushing Banality tomorrow morning. The horror, the horror.

Bukhara is a bargain and love the booze free zone, keeps the likes of me out! Yep got the jumping on the three fishes vibe too at the Sparling, it looks a bit.. ...well... ...90's if that term is permittable, white walls, wooden floors could be a few garish glicee prints, including one of Dodds himself as you walk in. Onanism anybody? Food was Ok to good, wouldn't make any effort to get back there. Is it the people from Stanley House expanding to the Sparling? Must have deep pockets if they do.