Sidney

David you were lucky,we had never tasted goat before last summer.Found it on the menu in our favourite local restaurant I ordered it the wife jibbed.It was disgusting a strong unpleasant flavour neither of us could eat it and we will eat most things!Told the owner and he said that it was most peoples reaction,he withdrew it from the menu the following week.I suppose it depends on the goat maybe next time you will not be so lucky.

Your friend is talking ignorant claptrap .I was farming twenty years ago in the uk with none of these problems.In the US read Steinbeck,when farmers ruined the soil with their type of crop, grain farming, they moved on and were replaced by farmers using a different system and crop ie cotton. We all need to move forward, you can't live in the past.

Well said Conifer I am sick of hearing self righteous prigs with too much money and very small brains preaching the organic gospel.

What a dump David reminiscent of the old post war british restaurants where a three course meal cost 7.5p.The food though sparse was probably tastier in Dabbous but what ever happened to ambience our american friends would probably have to be seated on one of the bench seats they would need two of those tiny chairs.

Sheepish - Hope you have finished your breakfast. When you suspend a pig by the hocks its neck is lower than the vagina or penis, upon having its throat cut the pig empties its bladder the urine runs down the body of the animal and thus, together with the blood, into the collecting container, noway can you avoid this.I have watched thousands of pigs being slaughtered so can assure you this is what happens.

Unfortunately in most towns in the UK all the small bakers have been driven out of business by the supermarkets,they are ruthless.When we were retailing within two weeks of our starting a new line a secret shopper would have taken note and in a short time a similar product would turn up on a supermarket shelf.

Why are all the hot cross buns sold in UK supermarkets tasteless pap, tried most brands Tesco, Morrisons ,Aldi, Asda, even Waitrose spicy ones, the latter are probably the best of the bunch but you have to toast them as they are often undercooked. We used to make them for retail sale before we retired and very popular they where, made our own bread too. Unfortunately we have not got the self-control to make a batch for ourselves or we get too fat! Supermarket bread is difficult too because they drastically underseason . Morrisons is the best of a poor bunch.

Why don't you try Drakes in Ripley - it has a Michelin star. I am not very keen on his cooking but the wife thinks it is good. Be interested in your comments.

What is this talk about salt lemons I have never tasted or even heard of them. Why salt them and what do you do with them?

Brilliant post Andrew. I can now understand why Hardens gave such a poor rating. When the cats away the mice will play. Remedy sack the lot and get a good manager to cover when the boss is absent.

I thought sushi was just raw fish alright if very fresh ,Wickipedia tells me it is meat or fish prepared by immersing in fermenting rice then throwing the rice away you must be very brave or adventurous David I look forward to your posts on the subject.I will pass unless you convince me.

I cannot understand why you found the pictures annoying Sunbeam I thought them very good they really show the standard of presentation.I did not like the idea of a fry up included in a tasting menu with black pudding yuck.It is impossible to bleed a pig without collecting its urine at the same time and frankly I just could not enjoy that.

Wow Gavin 135 pounds per head and only 2 for food in Hardens and there was me wondering what these bankers spent their money on.

Bapi your seven year old has advantages over me, at that age I was evacuated and was more concerned with not being beaten up by the local yobs when I left the village hall with 60 other evacuees, just one woman trying to educate all under ten year olds. Like Shakespeare I have not concerned myself too much with spelling thinking there are much more important things in life. I do resent the restaurants these days that are conning the public saying that we use our own produce meaning we have two chickens in a coop to service a 50 cover business.

Get a life Bapi these people that claim they are'rearing their own pigs or whatever are deceiving customers it would require a herd of several hundred pigs to kill one every couple of weeks and then they would have numerous complaints about the smell.I know been their done it.

According to the latest Hardens report you would be well advised to keep away 4.5.5 is nearly as bad as it gets and overpriced.

Waitrose in Henley are probably very upset that he did not go into their store to steal they would doubtless have loved the publicity.

I see that AWT is claiming that one of the reasons he was so stupid was he was abused as a child.I was spanked as a child and caned in school,in modern terminology I suppose I can claim I was abused SHould I use this as an excuse if I ever caught thieving.

Sounds good John,surprised they let you in I bet your grandfather had to wear a jacket and tie, no jeans in those days.

Soap in its crudest form is only fat mixed with an alkali.Bodies animal and human can deal with a great many potentially harmful things,think chemotherapy and cancer.I well remember feeding large quantities of arsenic to pigs to try to cure a disease they would stagger around as if drunk and sometimes be cured.,there is not much new in this world.

I am left handed also. Made a mistake in my last post should have said eat a peck of dirt in a lifetime,thats a quarter of a bushel.Always took dirt to mean any substance not intended for consumption that would surely include soap.

Whats up with you people?There is an old English saying you need to eat a peck of dirt a day. Surely the reason there is so much focus on health and allergies in the US and other places peopled by cleanliness nutters is because of to much concern with cleanliness.Contact with a reasonable amount of dirt and germs builds up resistances,failure to do this is the reason life expectancy is less in the US than in some countries.

Thankyou for confirming what I thought it is just a term used by wine writers with a limited vocabulary.I know the vegetal and manury flavours of some burgundy well.Loire wine I tend to avoid finding most of it to acid for my palate,if I tasted a wine that was 'dusty'I would probably reject it as coming from a dirty bottle,not an unusual fault in french wine thirty years ago.Thankfully the present generation of vignerons seem to be more careful in their technique.

This is a popular description among wine writers of some wines.I do not eat dirt what do they mean?Recently I came upon the same terminology on a pack of reblochon cheese,trying very hard I could not detect anything other than a pleasant slightly acidic creamy cheese flavour.Should I go outside and start savouring the ground?I have binned many a glass of unpleasant wine with off flavours but due to my inexperience I could not say if they tasted of earth.

A tip here John to avoid litigation not unusual even in this country always say an item tasted like not was so and so,then nobody can touch you.