JeffR

There goes my morning thanks

Well, done... too busy in the end to get there.

Oh, that's interesting... A quick look at the website reveals it to be Grady Atkins. The 'Degustation' menu doesn't really excite. Carte looks better though. We may pop along this weekend and let you know.

A change of editor if memory serves...

I can only echo the criticisms to the effect that it is a hackneyed, lazy piece of work. But I did have a beautiful schadenfreude moment with the naff macarons. Delightful.

One can only hope it is the former

I can only mirror the earlier admiration for Thomas Keller's "Poulet Roti," Bouchon recipe - faultless.

We ate there last Saturday and were singularly impressed. A kir was served up with incredibly cheesy puff thingys. Sweetbreads and pigs head to start - both excellent. I had more pork as a main - cheek, loin and belly, with spring cabbage and pureed spuds. What I took away from the dish was just how perfect everything was. Not an earth shaking combination but I would give a half my next jobs fee to know exactly how they managed to achieve that crackling. The OH had a rib-eye the likes of which we hadn't tasted since in NY last. The sear on the beef was a tangible texture without the carbon taste that can overpower the flesh. We finished with a very nice panacotta with gooseberry coulis and walnuts and a strusel tart, both of which were as technically correct as they could be. This lot was washed down with a bottle of Chateauneuf and desert wines for about 120 exc service. It was the sort of meal that grows in stature with recollection.

I use a King (1000/6000) combination stone (at about 20 quid a pop from http://www.axminster.co.uk ) for both western and hocho knives - good value, I thought. If you're a bit more descerning (than I) try http://www.fine-tools.com/japwas.htm

Thank you, Dave. We have reserved a table. I'll be sure to write something on our return.

We (OH & I) are planning a a trip to the pyranese for a few weeks this summer. In between the walking it would be lovely to eat well. We'll be in Pau for a day and then on to a little place near Cauterets, in all probability. If anyone has some recommendations I'd be very grateful. I do recall eating at a little place near the square (?) in Pau some years ago that was delightful but am at a loss to recall its name. J

The shy lady that came on to "Help" Fanny Craddock

I have a few recipes from MPW that uses Heinz`s finest. He is also has a leaning towards salad cream!! John Campbell uses tomato ketchup in his spiced lentals recipe (Formulas for Flavour) For what it`s worth.........Chris Horridge, what a cock!!!!!!!!!!! ← And dare I say hypocrite? Unless he's making his own pop rocks, Mr "no lactose, no sugar" has sugar, lactose and corn syrup in his dessert

I have used a (ganache) damming technique with semi-set fruit mixtures with varying success - The ganache provides the shell adhesion and the gel the flavour burst. I like the idea that some of the flavour of the filling should infuse the gerbets but its sometimes a tricky balancing act. And was experimenting using a touch of xanthan with a mint puree recently - better to extract and set IMO - in terms the mararon, that is - though a gel/curd combination seems a good one. [edit] Incidentally' I just received an order of 18 macarons from Herme yesterday (he's started delivering to the UK, at last). They arrived somewhat the worse for wear, but when informed I was offered to sent a box of 24. How lovely! The passion fruit and chocolate were sublime.

Not wishing to demean the involvement of either the contestants or at least one of the judges, it seems to me a vile program, epitomising the awful lack of standards debated in the British media of late. From the outset there seemed in it little that was true. Shame on you BBC

I just baked this and it was lovely. Thank you Burger buns in the background. Guess whats for dinner...

Pressed belly pork and langoustine on pea puree with a veal stock & port reduction from GR's *** chef (well, almost)

Thanks. Blackberries were the only fruit I had knocking about in the freezer at the time The shell mixture was 2 units each of almond/sugar tant-pour-tant to one of fresh egg white. This was then coloured/flavoured and combined with Italian meringue (two units sugar/one unit aged whites+1tsp egg white powder). The shells were rested after piping (60mm rounds) for about an hour. They were baked at 160 for about 20 mins.

Here's a small addition to the thread: Blackberry Macaron - Milk chocolate ganache piped around the outer edge with a centre of blackberry coulis stiffened up slightly with agar agar.

I am wondering if anyone has experience of differing intensive pastry courses available in the UK, USA and continental Europe. As a UK 40-something wishing to expand my horizons I am keen to explore all the options open to me. The choices here for such study seem limited to Le Cordon Bleu/Tante Marie?? With sterling being relatively strong against the dollar at the moment an American course might prove to be good value for money. I'd be grateful if any graduates, or indeed anyone else with a bit of knowledge of the subject, could comment.

I did think it was laying it on a bit thick when the anon writer intimates that GR was responsible for the idea of adding salt to caramel.... Werhers original anyone?

The olives should be fine I actually baked some yesterday - Delightful