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Sidney

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  1. Thanks for that Liuzhou ,trouble is since she moved from Safeways she seems to have disappeared into the ether as an independant consultant a great loss very few of these MW are able to locate good wine at reasonable prices.
  2. Cilantro tastes disgusting to my palate I was told that it started being used in very hot countries when there was no refridgeration to hide the taste of putrefying meat I would prefer the flavour of bad meat.Even the smell of fresh coriander when used in cooking is nauseating,strangely I have no problem with coriander seed.
  3. Heston is typical of celebrity chefs when it comes to writing cookery books,they just take the money and are not interested in accuracy.When the likes of GOURMET had their test kitchens a different culture ruled.Now any thing goes take the money and to hell with the mug that bought the book.
  4. I'm not surprised, we stayed there about two years ago. It was overpriced then, particulary the wine list. When we told the waitress to leave the bread plates for the main course 'in case we wanted it to mop the sauce up' she laughed - they didn't do sauce, just a smear on the plate with tiny portions. A rip off - we said they would never last.
  5. I'm not surprised, we stayed there about two years ago. It was overpriced then, particulary the wine list. When we told the waitress to leave the bread plates for the main course 'in case we wanted it to mop the sauce up' she laughed - they didn't do sauce, just a smear on the plate. A rip off - we said they would never last.
  6. I suggest you look at this link to see why pigs blood is so salty. http://forums.egulle... +pony +& +trap See bottom of page
  7. I too wonder what goes on Scott. Take for instance 'Good Food Guide restaurant of the Year' The Plough at Longparish which opened earlier this year ,the chef here names Maze in his pedigree. We went to try the a la cart menu. We had a starter and main course each, we then left without risking a dessert. Three of the dishes were poorly presented, average uninspired cooking, one was disgusting. The only dishes coming out of the kitchen that looked good were fish & chips. The next day we went to Bluebells at Sunningdale (not in any guides that I know of) the three course lunch was great, they have an excellent chef, though not well known, the owner/maitre'd and staff are friendly and efficient. The bill, including coffee, a dessert and home made bread (none was even offered at The Plough) was only £10 more. I would be interested if anyone else has been to The Plough.
  8. Good report John ,I could not understand your comment on the chips though 'underseasoned', was there no saltcellar on the table?
  9. Shalmonese you are quite right ours kept breaking when we tried to use them for mixing bread dough,we were told by the manufacturers that they changed to nylon to make them run quieter but within 12months they reverted to metal.
  10. These firms all go through phases my experiences were 20years ago,we always said they were good machines for people that did not do much cooking.
  11. Stop looking at Kenwoods if you are going to use it a lot.They had a twat on their design team some while ago that put nylon drive cogs in them,they sent us a bagful to replace them as they broke. Went to restaurant sale once that had six Kenwoods only the last one in working condition.We moved on to a Hobart no trouble. The current models may be better,but perhaps the idiot still works for them.
  12. Good reports John. Did you have any wine or other drinks at either restaurant? Did you stay anywhere interesting in the area.
  13. Palate and taste preference are strange things , I think the taste and smell of fresh coriander is appalling, I think its use started in India to conceal the use of food going off in the hot climate.Back to subject, If unlike me you do not mind a hint of chlorine in your food i.e you like dishes with saffron in them, which to me always has the flavour of chlorine, try some frozen crab brands you might fnd them acceptable.
  14. I too am a lover of the crab flavour but forget tinned or frozen. The tinned is usually pasturized removing 90% of the taste and frozen often tastes strongly of chlorine ,that applies to all the brands I have sampled,get it fresh or leave alone is my advice.
  15. Get a life David ,Campbell is history nobody will work with the man he is so arrogant,he says he is going to open two top class restaurants this year but do not hold your breath.
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