alm

Nicholas Wine Shop, on Curzon Street is selling Fois Gras. Curzon Street is in Mayfair - one of the posh parts of london.

I just posted this 'enhancement' in the Martini thread: if you are using Hendricks to make your GnT, add a slice of cucumber in place of the lemon/lime - subtle but real nice. Try it.

I usually have my Martini's 'naked', but when using Hendricks the cucumber really works well, saying that i just float it on the top of the drink - it doesn't get muddled or shaken in with it. I have even tried a GnT with Hendricks and used the cucumber in place of the lime/lemon - again it works a treat.

one - O - one, is definatley on the radar, just gotta close our eyes as we approach.

I am looking for somewhere for a great, but also great value, lunch on Saturday 2nd of January. I have often heard that la Gavroche has the best value eating experience in London for it's lunch menu, unfortunatly it is closed on a Saturday. any other suggestions - I like French and British Food, she likes a fishy slant... Cheers,

Whisky Mac: Equal parts Scotch (Blended) and Ginger Wine (Crabbies or Stones). Served at room temp, or heated standing by the fire, this is sure to warm you right to your cockles.... Al

yes... but are they still gooooooood?

I studied in Manchester in the mid to late 90's, and pretty much lived off the great Abduls Chicken Kebabs. I still dream of them now. Fluffy chewy naan, freshly grilled chicken, salad, yoghurt and chilli sauce. The knack was to eat them without spilling it all the way down the front of your shirt - somehow this was easier when you were severel sheets to the wind. Are they still going strong?

I was feeling flush, and wanted to make a burger so i had my butcher mince/grind up some sirlion. This sirloin mince (ground sirlion) was then just shaped into patties/burgers and fried with no added ingredients apart from a little salt and pepper - they were delicious, better than any burger i have made before. Now, when i got the butcher to mince/grind up the sirloin, he rolled his eyes and told me it was a waste of meat - so what should i have used? tell me your recipes and cuts that you make your ultimate burger from...

SMEG are all style over substance - look nice but as soon as you scratch the surface (metaphorically) they are just cheap, cheap, cheap...

For me it has to be Ham and Pease Puddin' on a white stottie. Hard to get in london, so down here its gotta bacon buttie, with english mustard. Yum...

I am looking for the whole hog (sorry for the pun), So i will be wanting somebody to have the big cooker/rotisery aswell as supplying the meat. al

I am having a christmas party and am wanting to have a mobile hog/lamb roast. Where can i get a good one in London - nice, ethical meat etc.

My biggest grievance is being ignored. If it is busy, a nod in my direction is sufficient to tell me i am in the bartender's conscience. If the bar is quiet, i feel the angur rising. If the bar is quiet and the bartender is chatting with other staff - i feel like i am going to explode. To put this in perspective, it is not the norm to tip in a bar in England - where i am from; and when i am in the USA i always put down a buck a drink (is that right?). I am usually smiley and cortious and interested - so i see myself as a OK customer. But please don't ignore me.

Blue Bar has been on the radar for a while, has it got leather floors?!?!