Gavin Jones

Since the daturatoxin of fugu is identical to that used in the creation of zombies I think this approaches execution in bad faith. Of course should you choose to exist as a revenant.... But I refer you to the current avatar of one Jason Perlow.

Did he really refer to it as a 'love affair with mutton'.

On the UK board Matthew Grant instanced this morbid catalogue. I wonder how members would choose to celebrate their final hours gastronomically. I, you may recall, volunteered to autotrepan & eat my cerebellum (for critical dining purposes) which I think is probably rather conclusive. What would you opt for?

As in Robin the brother of the Evil Hood? And if so was he wearing tights?

As I understand it there will be quite a bit of tasty grilled meat and dhals with a bitter/sour emphasis. With this in mind I was thinking of some less jammy reds. Mourvedre say. I am foreswearing bottle blondes from Belgium temporarily. But might consider a Brunette from a monastery...

Surely, surely it was a cartoon character

A couple, Stellabella?

Why not place the ad in The Grocer - I don't know what the wording would be. My own (sadly unplaced notional ad) runs as Feckless wit seeks witless f - but I fear I wouldn't get much asparagus.

I am extremely disappointed in my reaction.

Welcome Clerkwellian. I can understand the pain of trudging up to Islington (See Simon M passim). There is however a good corset shop (don't ask) in Islington so you will be able to take your bread related carbs (=death) like a man, or indeed a ladywoman.

Henry -- I'd appreciate hearing what egg dishes (non-dessert) sampled at a restaurant have been particularly memorable for you. In addition, your input on when humour can play a significant role in a dish (with any available examples) would be of considerable interest. Hope I've got that right.

Treat it like any grain - so oats for porridge - cooked for 20 mins in hot milk for cous cous. It is a fantastic breakfast cereal - the full ras-el-hanout is probably not what yr palate wants first thing but I'd think cinnamon wd be a great addition to the day's start. Apple is probably good with this (either as compote or poached in milk...)

Well the mine of 50's & 60's nostalgia which has partially fuelled Thomas Keller's cooking has been documented elsewhere. And you could certainly take a more high-minded template to hot-wire the brain back to formative tastes - without unnecessary bandying around of Proust. It does strike me that the tone is a little more low-concept - 'Step back in time to the awful tastes of yesteryear that you secretly love.' I can still remember vividly the dissolving chocolate buttons (in my mouth & on my hands) and rowntree's fruit pastilles both of which my granny used to buy for me (& no not recently). How pleased I would be to fork out £40 a head for the pleasure of a waiter smearing me with Cadbury's chocolate is another matter.

There is a small french restaurant called Le Petit Robert opposite Neal's Yard dairy off Borough Market (& next to the Borough cafe). If you're flat hunting fill up at the latter before the trek round awful locations and then go & drink well priced wine & armagnac at the former (& get some ok french cooking). Take the cheese home. Tas down the road towards Elephant & Castle is worth a look (Eastern Med cooking). Have a drink in the George & the Market Porter.

Wilfrid, you have just reminded me of the fictional character I am. Click...

Stick a single layer of sausages in a baking tin (lightly greased). Pour over the Yorkshire pudding mix (just a thin batter - with maybe some mustard powder used) so you can still see the tops of the sausages. Whack in the oven at 200C for 3/4 of an hour. Serve - possibly enlivened by an onion gravy. The browned sausages should be poking out of the voluptuous tanned waves of the Yorkshire pudding batter, yum. If you feel humiliated by the english name serve as sausage clafoutis.

Easy with the exclamation marks, Peter.

Though I recently pointed out Chapter II & an upcoming Mar I terra in Blackheath where I really like to go is a converted Pub with the dreadful name Gastro!Gastro! which functions as a Brasserie on 78 Blackheath Road (Between Greenwich, Lewisham & Deptford). Good quality meat, a range of dishes from T-Bone & Bearnaise, Jerk Chicken Brochette, Calves Liver Bacon & exemplary mash to Sea bass with rocket & almond salad. This is my favourite local place to go either for a drink in a grown-up environment or for a relaxed meal. Service is great & the wine list is good too. If you find yrself in SE10 give it a go.

It's well known the only way to get a hangover tomorrow is to drink more than you did the night before. What's with the sausage?

I had to think for about that for 30 seconds. I am going to tact school, now. My suggestion is to produce food that is surprising in some way. You know, strawberries with black pepper, fish & meat cooked together. This will avoid the implicit criticism of producing a meal in the same genre as they did, but much better. Do not however eat at their place ever again after this as you will be served 'creative fusion food'.

When were recent good vintages for sweeties from the Loire? Good Coteaux du Layon et al are a pleasure - and sufficiently unfashionable (rather like German Riesling) that decent examples are affordable. I'm not an expert on them but outside Rhone wines (1998-2000) and some Italian this is what I would hang onto.

RSJ is quiet. I would think it excellent for a discreet business lunch. Is the Eurostar out of action?

Steven - on the selection front the number of different apple varieties grown at the scale of an orchard in the uk has been hugely reduced from the early part of this century. So the diversity has been strongly reduced. Brogdale carries the flame. Likewise many other species till recently. e.g. cattle, pigs, potatoes...

StevenS, who better for SteveP to date?

Anything to get away from those central London lynch mobs. I too have eaten at the Tunbridge Wells & Winchester versions of the Hotel du Vin (though some while ago) & was pleased on both occasions.