JMillar

Well got to say it looks right, the seasons right - all this warm weather after that rain no doubt. And you are right I'm sure I have heard that Crystal Palace has morels. A Morel on St Georges Day certainly trumps the St Georges Mushroom.

Sounds like a News of the World Headline in the not too distant future

Its quite likely it is one - apparently they have a fondness for cropping up in the oddest places such as wasteland and the bark mulch of parks and playgrounds. And you may get more than just the one. That said I'd check what you've got is the real deal and not a false morel. have a look on the site below http://www.rogersmushrooms.com/ Maybe posting a picture is in order?

Firstly an apology for posting this here but I figure I'll get a better response than on the london forum. I'm looking for a food shop selling peruvian or south american products - in London. Specifically I'm looking for aji amarillo paste (I've tracked down some dried form of the chilli - but that is it so far! Any hints or tips warmly appreciated.

Its said that the French will cross Paris to visit a particular bakery for a baguette. It got me thinking, in the pursuit of the obscure or particular how far have people gone and what was the object of their mission? and I guess was it worth it?

A couple more Micky's fish Bar Paddington The Windmill in Kennington Oh and the caveat - whatever you declare the winner someone on here will disagree with you.

I know Selfridges had some large french quail about a year ago. That may have changed since the butchers, Branded makeover but worth a look. I don't remember them being overly expensive either

John, I was interested to read the above it took me back to my first trip to florence some years back. My girlfriend ordered the unassuming Collo Di Pollo, a lesson for anyone who opt's for "Pollo" as a safe dish!! And as above yes it came complete with the aforementioned Cock's head proudly starring back at us. There was an italian couple next to us who looked equally as stunned when they ordered the same. The sauce on the side as I recall was one the most pungent mayonaise I think I have ever tasted being (I would guess) made entirely with extra virgin oil. It wasn't to my taste, but then mayonaise shouldn't be made this way in my view That said we have dined out on the chicken's head story many times, but one not for the faint hearted i'd say!

Tea smith in spitafields might fit the bill http://www.timeout.com/london/bars/reviews/10610.html If you just want to buy tea then The algerian coffee stores on Old compton street is certainly worth a visit too there is also fortnums I guess

I presume you know chocolate is poisonous to dogs? Its the theobromine apparently same applies to horses too. L'artisan have a concession in selfridges now fyi

Your final comment concerns me. Can you tell us more about the kind of resto you are looking for? ← Why the concern? This is the place I was referring to http://www.restaurantletimbre.com/le%20timbre%20.html Looking for just a good bistro/ brasseries and am particularly interested in hearing about any interesting new openings.

Apologies if a repeat thread- I'd be interested in hearing about any interesting new openings quality of food is more of a consideration than decor. Failing that I'd like any good tips ofr more of the same in Montparnasse / St Germain I have read good things about Le Timbre.

That's funny you mention that as that's what partly drove me to ask this question in the first place. I drank some Mexican Coke in a glass bottle, and it tasted different than one from a can. (Coke for the Mexican market uses sugar cane, while Coke for America uses corn syrup). But, I was just curious how much of the difference in taste was because of the sugar cane or the glass bottle, if any. ← You know I had exactly the same experience a some years ago Mexican Coke was infinitely better. It came in a battered glass bottle and was one of the best cokes I've ever had.

Many thanks I also found one that quotes use of the bone and head so am guessing that that is the authentic way Will let you know how I get on Many thanks

Does anyone have any recipes, I'd be interested in hearing all thoughts

Have you used them yet? Maybe an aberration but, I had a shocking experience last year. Don't bank on them always having your preferred stock and order far earlier than you think you'll need your herbs- took them a month to send my order. Some of the plants had also bolted so were of little use. It aint cheap either Maybe others have had better luck.

Reminds me of the time I was given a roll in a blue box on air merpati in indonesia. Yes just one roll in a blue box reflecting the companies livery, slightly sweet and a touch stale, but the killer angle - the roll was dyed blue too mmmmm

If you are coming into st Pancras then take a look at Market restaurant in Camden (which you could in theory walk to), good food, relaxed setting and they have a bargain set lunch which I've enjoyed by myself many times. They also have a private room upstairs which can seat 12

Booths in borough market is a good source (they have chervil for example) and occasionally have other oddities such as borage

I fell foul of the liquids thing in Switzerland - Jam you see counts as a liquid - I watched in horror as it was ceremoniously taken out of my hand luggage and dumped in a bin. I take no risks now it all goes in the hold if there is even a chance it would be classed as liquid. This of course now tends to temper my purchases of wine when abroad All that said (and not specifying details here) I once brought a live lobster back from the channel islands in my hand luggage, wrapped in damp newspaper and tea towels.

hmmm a tricky one - if it has to be a pub one option might be to contact a pub in the city (most of which are closed on weekends ) and see if you can get the whole place I have a feeling the Gate on st johns st was available for full hire when I looked for something similar a few years back It depends what you are after though is food quality key or location etc?

you can always freeze the oranges apparently they freeze well so leaving you free to make marmelade when you have time

There is quiet an extensive guide in HFW's newish book "Fish" I seem to recall. As a londoner not many options for me here am afraid but I agree its interesting. I seem to recall seeing traps on some fishing websites so maybe a quick trawl through google will help http://www.efishbusiness.co.uk/formsandgui...uneedtoknow.pdf Hope it goes well

Actually, JMillar, I did. In the FULL review, of which the above is an extract, I wrote: "The hand-cut chips were twice-fried, medium-cut Maris Pipers, but sadly, disappointed. They were neither especially flavoursome nor well-prepared; they had also probably been reheated. The perfect fry ought to be crisp outside, moussy inside; these were pretty squishy all over with only the itty bitty tater scraps bringing crackly comfort." They were also not especially warm, but I forgot to mention that. ← Ahhh yes, so you did. To be fair you did say that "the rest is just tedious waffle and photos anyway". That said I think this opens up another question what are you looking for in a chip shop chip? I'm not talking french fries or triple cooked chips which are altogether different beasts. I'm talking chippie chips. I think it is a mistake to say they should be crisp, I am happy to stand corrected here but I don't think you will find a chip from a chip shop in the country that meets that criteria. Yes, there may be the barest crackle on the edge of a chip straight out of the fryer but for all intents and purposes they will be soft buttery flussy inside (moussy? No I disagree) and maybe even a bit squishy and stodgy. If they are cold then yes, that would be a fault - then again there is an inherent danger of that in a chip shop chip down to the manner in which they are cooked. Most chips in these establishments will be fried and then kept warm in an adjacent section of the fryer, a high turnover of chips (and customers) will of course counter against this and is perhaps why a busy chip shop will in turn produce good results. For my money your chip shop chip should be hot but not crisp, in the way you describe. There is an alchemy at work inside that paper wrapping, with its coverings of salt and vinegar, which inevitably gives not only flavour but alsoa slightly buttery and soft consistency. Of course, as regards taste the quality of the frying oil or fat makes a difference, (and if you take Mr steingartens word for it that includes frying in horse fat) as do the types of potato. If you are eating these in the shop or restaurant then you might not get the same 'newspaper' effect on your finished item but then again if they were overtly crisp I would be suspicious that I was dealing with a pre-cooked pre frozen affair. The same internal consistency should apply however, albeit a touch more fluffy. I happen to have eaten the chips at the Golden Hind very recently and on the contrary to your review they are in my view good, and well above the average. Cold is bad yes, but then again why didn't you just send them back and ask for some freshly cooked? As I'm sure many would agree, it is difficult to find good chippie chips in London and the Golden Hind is a happy exception. On the occasion I ate them they were certainly not reheated. One final thing I know you mentioned that the restaurant was BYO but you should have gone further. The brilliance of this fact is that you can take your own bottle of Champagne with you enjoy one of the finest food and wine combinations out there- Fish and chips and Champagne. There is something inherently pleasing about a food and a wine from opposite ends of their respective culinary spectrums finding such a happy union. If you don't believe me I urge you to try it. Any food snob worth their salt would surely agree with that?