Tyke

Just my two pennorth, but its probably you who is cocking up the cooking process and bollock all to do with the rice.

You could always try School Dinners at the bottom end of Baker St, not for the food but the scenery is great Maybe it might be one for your hubby to try on his own (if you know what I mean).

Having read this I would be amazed if there is anyone on the thread under 20 st.

Perhaps you did not consume enough Martinis.

...and I really must get some specs, I thought it said brown bottling it.

I have just noticed this Bux, and cannot believe you asked. What sort of a dessert is a Supreme pray tell?

If you like champagne, why not order it? The oysters were very fresh indeed. Supreme Princesse Helene as you ask was my main course choice and consisted of a chicken supreme naped with a white veloute sauce mixed with asparagus puree and garnished with white truffle. BTW that has not come from memory, but it is a dish I recreated and served once back in Britain. Oh and Bux, if you read the topic title and description properly you would have seen it is Nantes.

No, the greengrocers are still there, just all the bananas and cucumbers are plastic.

That sounds like something available in one of the dodgier shops around Soho.

As you ask, and this is now seriously testing the memory banks: 12 oysters Escargot Supreme Princesse Helene Creme Brulee 2 Bottles house champagne. If you are ever in Nantes try it.

Has anyone ever eaten here? Totally wonderful. Even if it is a bit over the top in the gold filigree department.

He talks out of his arse, maybe he has managed to see through the brown eye too !

An industrial strength Ibuprofen. Several cups of tea, and another hour in the scratcher!

Sandra, they are married to each other and living the high life on Vesta curry, angel whip and cheese whizz. Another bloody awful meal I was presented with was pasta and salmon bake. The host had used a tin of salmon and had not drained it, trimmed it, or de-boned it. Just opened the tin and threw it into the dish. When I arrived I threw the lot in the bin and booked a table at the local Italian.

Might I respectfully suggest you buy a copy of 'Le Repertoire de la Cuisine' it will give you the recipes of all the great French sauces, and ingredients and prep for appetizers through to desserts. This will include Chicken Chasseur, a much lauded wedding breakfast special.

Actually on recollection there was another pub off belgravia sq which served even better fullers than the dove, and as I had a flat near there at the time meant I did not have to pilot the MG home pissed as a parrot! Trouble with the Dove was an ex Landlord wrote a book chronicling his times there, result; a pub full of nobs virtually overnight!

Real ale, could there be an argument for any that makes you fall down wobbly and dribble? There is excellent new one from my part of the world: Wentworth Breweries (Yes Simon from Wentworth and was originally only served in the George) WPA, or Woppa to its mates! It is now available as guest beer to different pubs and if you see it try it. Assuming it has made the trip okay and the landlord is no do-nut it should be excellent, and at London prices is worth using both sides of the bog roll in an effort to afford it. When I lived in London I used to go fairly regularly to The Dove at Hammersmith (Fullers) and another pub off Kensington High St that probably served the best Youngs Special in London.

I would stake my life on buffet meals being a nice vehicle to ship out the crap that has been hanging around too long. In fact its a safe bet, cos I've done it. Its the daily special board in disguise, do not go there.

PM apology received, however what really interests me is what did you really think the response to a comment like that would be? As for Dr Revenue, I might go and see him when I'm done in rehab! LOL

So people, in two posts I am accused of being racist, rude, threatening, obsessed and many other things. For the record I am neither interested, obsessed, or worried with what happened 25 yrs ago at what must be said a very run of the mill comprehensive school. I am not in any way racist and take it from me if you bothered to read my post fully you would see there is no inference of it at all. Does this mean I will not make the invite list for the next dim sum soiree?

I can and do regularly feed anywhere between 20 to 40 on my own, with the assistance of a commis and a KP. I have also worked on teams and catered for 800 at butchers hall, (800 portions of baron of beef for visiting americans) I am probably plastered across more photo albums in the US than soft mick! Aside from experience, flair, lightning reactions, equipment, heat, sweat, blood toil and tears and a nice cool temper I cannot think of any differences to a home kitchen.

Here's another couple of lines you might not find on 'friends reunited' either. I can see that Simon is still the self opinionated, pompous twat he was at school. As for who he went south to avoid, no names no pack drill for a sad tosser like you, I also moved south to avoid having to live with a steaming herd of human effluence and found it was just as bad down there, only down south it is rich pompous human effluence. Is it any wonder he was beaten senseless on a daily basis and was easily the most reviled boy in school. Even the aforementioned pink smocked dinner ladies turned a blind eye to yet another shoeing. Forget about stabbing needles in your own eyes Simon concentrate on removing the daggers in your back from the people who were waving you off.

The most memorable crap meal I have ever had was pilchard stir fry. Even now the thought of it makes me barf. The smell of it cooking was enough to make me get wankered drunk, and for the record the day after was when my other half discovered we had an imminent arrival, and I do not mean the regurgitated pilchard. Happy days. As an aside any other chefs find the same as me. We either get invited for take away, or the host tries far too bloody hard and ends up serving dross.