Toufas

yogurt

what about lamb ones?

the parmesan balls were being brought into maze with some tomato in them just less than a month ago.

where can i buy it locally? would prefer to pick it up myself bonus points for more american products (and extreme bonus points for campbells boston baked beans) thanks in advance!

http://en.wikipedia.org/wiki/McDonald%27s_...(international)

forgot to add that i rater like the vertical blade as its my preference in what i use at home as well. will try to find that messermeister on ebay as i am in the uk edit: its way overpriced on ebay, and nothing in the uk for this

i need a vegetable peeler for my knife back. which one do you recommend? i need it to be very sharp, used one of those ones before should i get one of those or go for an oxo goodgrip?

what is there except borough market? i live near hampstead if it makes a difference.

my friends girlfriend wants to have some nice breakfast. is there a buffet similar to a hotel anywhere near oxford circus thats worth going?

went again to maze yesterday. the menu had some new dishes. 1st starter was a "jacket potato with tuna mayo" which was a jelly of roast potato, tuna mayo and some other foam and some olives. it was very nice, and better than the blt glass. then we had the scallop risotto which was amazing, followed by the prawns with butternut squash puree, which was good but only 2 prawns mains on the table were the poached lamb with the breast which was very good but i felt that the placement of the dish needed some changing. the lamb pieces sat on some peas and broad beans and a lamb consomme was poured in and some mint hollandaise on top and the mash in a small plate on the side and you can imagine what happens visually when you mix a thick sauce with a runny liquid. the pork head to toe was really amazing, full of flavor and probably the best dish on the table. the squab was really good, my companion was full already but devoured it in no time. the tongue and cheek beef were really good as well. in the end we all had the berries and cream which was really good as well. i felt like my 2nd visit to maze was far better than the first, yes i would like to try that amazing soup once again, but the overall experience was much much better this time. we paid 56 pounds each without wine and 3 bottles of evian and the service included.

i didnt like the aberdeen angus steakhouse when i went last summer, and i am looking for a normal priced place to enjoy some good steak. a wide selection of steaks (like maze grill for example) is a plus and the steak frites are almost as important as the steak

need more recommendations!

went today at maze we were 3, and all of us had the tasting menu with small variations, and 4 extra dishes from the ala carte menu. we also had a tour in the kitchen and met jayson who was really friendly. the vichichoise (or how its spelt) was amazing pressed foie gras was really rich and light on the same time, the tuna had a fresh and summery taste. the scallops were amazing, and the cauliflower puree was probably overpowering them in my opinion. the blt didnt live up to my expectations, and it wasnt because it had some baby coriander leaves, but as many have said, felt that the lettuce veloute didnt do anything. the pousin was marvellous, very juicy, but the confit leg was a too salty. the trout was really good, then we had the braised shin of veal that was TINY with the marvellous even a bit overcooked, risotto. the lamb was really good, but again wanted MORE, especially from the confit breast. the bitter chocolate was good as well. it was a very pleasant meal, and i would go back again. without wine, we paid 150something for 3 people (3 set lunch of 4 courses + 2 starters and 2 main courses)

i have an interview at gordon ramsays. what should i wear when i go?

so can 2 people go and select any number of dishes from the tasting menu from their site? because i thought tasting menus were like a fixed price per head.

how does the tasting menu at maze work? i am dying to taste that blt dish they have since watching it on tv. also whats the dress code?

i am going to be in london for the next 2 months working in a school and looking for a steady job there. i will be staying near goodge street station so transportation is not a big problem. what do you recommend as a must visit in london? budgetwise i am thinking of visiting the maze or claridges as their (set) menus look nice so i am aiming max of 30-40 per person exluding drinks (well it wouldnt hurt if it was cheaper of course:P) also even "fast" food is a must. like a good burger or good ethnic food. thanks a lot

lol this is pathetic but i cant stop watching i cant understand on what grounds they got the people they got.

ordered the dvd from david today also i spent around 130usd in knives again today... 1 santoku 1 10" chefs knife 1 small paring knife 1 bread knife (the closest to a serrated edge i have now) and 1 good steel all henckels except from the steel they were b grade henckels but from what i saw so far, they are perfectly fine (i guess they have different standards) and all i wanted to see in that shop was to see if they had any fryers talk about impulse buying

need more recipes

thank a lot. should i use parchment paper again for the 2nd stage as well? ← Here's the relevant section from the recipe: The idea is to hang and dry it, so you don't want any parchment, just the string. Here's that photo I mentioned -- still working on that technique: ← thanks a lot, i will start it tomorrow i assume its ok to use dry herbs as i dont have any fresh ones atm

thank a lot. should i use parchment paper again for the 2nd stage as well?

i have a whole duck in the fridge, and i am not feeling like roasting it. so i am gonna use it in various recipes. i am gonna use the recipe from the babo cookbook ( http://www.babbonyc.com/rec-duck.html ) but it doesnt say if you live the skin on or not. what should i do? also, it says to live it hanging for 3 weeks, will there be any droppings? what kind of rapping i should use the 2nd time? thanks a lot.

Tojiro-DP Honesuki 5.9" (15cm) http://www.korin.com/product.php?pid=305&df=knife not exactly a boning knife, but i wanted something smaller than a chefs knife:P also. i think i need to read that tutorial in here, but i dont have the patience to read, if i watch something get done i learn it faster

ok i ve been practicing sharpening on my older knives. i feel pretty confident and the stone itself is a great investment. i have one question. the boning knife i got, has an edge only on one side, i guess i sharpen that side only right? also, which motion is sharpening the edge? when you place the edge away, is it going away from you or coming towards you? (i hope you understand what i am saying)