adey73

Gastronomic Onanism is the way to go. I took myself out to a new-ish curry house last night, promising 'fine Indian dining', in my hometown ("a rotting semi-civilisation, vegetating in the teeth of time" or Blackpool as it's sometimes called.) Well it was ass-wateringly bad. At least now that I've been there alone I won't make the mistake of spending others peoples money by suggesting it.

thank you, itunes is downloading now.

Tricook, where you score your gellans from?

I always keep an eye out for your postings in the uk forum, hope your going to stay on at egullet. have you already left the stoves and where were you cooking?

just googled them. Thems one good looking Tuber. do they taste just like artichokes? use like a spud?

Hi just rewatched Heston B's perfect Risotto program with a brief interlude with Cracco. Does any Italian speaker actually know the correct ratios of the Basmati & cream & procedure, as it it just isn't working for me in my Thermomix. Does he toast the Basmati first etc, etc? What to do!

Where did you find the Jose Andres stuff?

When I set my Thermomix 21 to weighting all I get is flashing dashes, anyone got any ideas?

mrsadm, c'mon y'know the better you get, the more judgmental you'll become. It's the same with everything we do. Being too close we loose perspective. Ever made a stock and thought it was terribly, so froze it, then when you come back to it, you think wow what a flavoursome beast! Winter is a bad time for the addict. And am sure you're being too hard on yourself. (plus you've been an egulleter since '02, you're prob Jedi level)

Am I right in thinking, as with all these sliced potato dishes, it's better to cook the day ahead let cool and cut into portions, then reheat when needed?

That's it! You beautiful human being!!!

I must have a recipe for this somewhere but can't find it or name it. Brush the interior of a saute pan with goose fat. Peel, then slice with a Mandoline/Japanese slicer into thins. Then put an artful layer at the base and at the sides of your fat lined pan. Fill with the rest of the potatoes and then add an artful layer on top. Put in the oven. cut into cake like slices to serve. *******Please note there is no milk/cream or stock added********* Now what the funk is this called?

Whoawhoawhoa might have known there's a Northwest Mafia. Am going to check it out too. Check your quilt for Shirehorse heads (lesser the brass) if it's not good.

Can ask a churlish question to those in the know. Are the Michelin reviewers the same as used in the rest of Europe or are they a dedicated Brit bunch? And has anyone been to Heathcotes long lost flagship in Longridge, has it improved? (I had an overbrined rabbits leg stuffed with cabbage & Foie for a main last time I was there and it was saltier than Fleetwood)

Am glad you enjoyed it fella. I really wish I had. Maybe because we all had the A La carte it didn't work for us (and I did the paying for 4). The textures of Foie I had for starters was painfully disappointing at any price. And when I asked the Smarmaduke pencil mustached Matre'd what the tasteless white powder accompanying was, he told me it was "transmogrified olive oil, it's all very exciting!" it was actually Tapoica flour whizzed with so little oil in it that you couldn't taste anything. I want a correct answer not obfuscation. Main was no better. I didn't see/taste any novel technique, ingredient or presentation that I hadn't already seen from ideasinfood, Moto or Alinea or tasted elsewhere, say Barcelona, that couldn't be bought from El Bulli's texturas range. I left with the feeling that being an early adopter of other peoples ideas doesn't make you a genius. Anymore than me buying an iphone makes me Steve Jobs.

It's 220-240 v, 750 watts.

Yes I think it was not very good and very expensive. Pray tell is that acceptable?

Ultimately no. But it does have a different characteristic apparently. It's for the Spuddies recipe in the book named above. (nice picture of you holding the rashers Tim btw!)

thanks mate. Just book marked your blog. Expect plagiarisim ;0 )

I want it to bind a potato recipe from Michael Richard's Happy in the Kitchen. I have seen what is called Sauce Flour in Tesco, you think that'll do?

Anyone one know if Instant Flour is available in our Sceptred Isle? It's low protein flour made from wheat. Any ideas?

Hey Alex don't be hard on yourself, fluid leaches out of any protein over 50c even when it's under a very strong vacuum. Tenderize with a hand held Jaccard, as NathanM recommends in the Sous thread.

Can anyone tell me what are the characteristics of Wondra or what else might be called Instant Flour?

Nightscotsman & Jumanggy wow thanks. fellas I've got Savarin (for the donuts, did you fry or bake?) & pyramid moulds and so need to know is this great work your own recipe or did you cull it from somewhere? Can I have directions regardless?

Fantastic mate! You really should change your photo to MacGyver!