Doofa

Many years ago in UK an odd caravan would blow up. LPG is heavier than air it would leak in the caravan sink to the floor and on striking a match would ignite. The manufactures learnt to then store the gas bottle on the outside of the van with a safety valve. They are this way now. I use LPG for my heating and hot water, supplied in tanks that are outside on a manifold. It also burns hotter than natural gas. My cooking is electric and has to be as LP cookers can't be installed near a window here. You need the ventilation though as LPG is 15% water. If it's not vented damp mould will ensue. The manifold is tested on every delivery for leaks by pouring a mix of water and detergent over the valve then watch for bubbles. On this Island many homes run on LPG as they are rural and have access problems for a gas line. It's also expensive as we need to import it. Any burners for LPG need adapting and checking of same. Treated with care Iv'e had no problems. D

I went to see him in early February. He visited the Island with his "Ten Food Commandments" book tour. He did an hour or so on his new book ( very Funny ) Then he did an hour Q&A and general discussion with the audience. I asked him where does he get his nice jackets from and he told me and then why he wasn't on here anymore. He didn't know we were still going. I put him straight on that one. I was a reference he made in a book that got me to these boards. He finished with " A nightingale Sings in Berkeley Sq" played on a beautiful grand piano. Great fun. D

Yes sorry you have identified him correctly. Enjoy. D

Indeed he is. Make sure you listen again it's a worthwhile discussion. D

Half way thru Giles Coren. How to eat Out. A very funny and irreverent look at dining out.He is of course an absolute snob just like his father. Also underway is The Angry Chef, Anthony Warner. A wonderful rant about food science or lack of it. He has a blog by the same name. Worth a look. D

FYI. On todays Food Programme, BBC Radio 4 which will be podcasted I think tomorrow after its repeat. He outlined the Bread tome, and I found very interesting the economics of bread. It's all a bit beyond me as a Coeliac most of it is out of my reach. One can listen to it on Radio 4 website. Furthermore R4 is my constant companion and the last bastion of civilisation

Ive been listening on and off for a few years. Nearly always enjoyed it. The Kitchen Cabinet is a very good podcast. It's an extended version of the BBC Radio 4 programme. The host is Jay Rayner. Also listen to "The Fridge Light" from CBC radio. I have to be driving or something long and tedious.......like gardening! Almost never listen at home as I don't have the boredom Gene when home...never.D

Anything the size of a McDonalds to me isn't a fry. I like big fat chips with mayo salt and vinegar. I don't make them very often now, the frozen ones are adequate for most applications. Just like I rarely make mash anymore. I'm pretty lazy too!! D

Yes it does count. You need four Manx grandparents to be Manx though. Not many of them left now. Not much of a culinary history either being surrounded by the sea. Queenies or our small Scallops are quite popular. I prefer King scallops which are bigger and I think more flavourful. There is a culture here of heavy drinking, in fact the "Sun" newspaper once called us 70k drunks clinging to a rock. It's true. Do people live in the gated complex or is it purely for work? Seems like the " Job to Have " if food ever becomes an issue. D

Kitchen Confidential followed by Les Halles D

@liuzhou Sincere interest here. Do you mean your only supposed to eat there if your a member of the communist party? I'm also curious about the cost for that super looking meal in comparison to a similar meal in another venue, if you don't mind. I live on the Isle of Man and wish I could get a meal like that. We do Queenies quite well D

Hope this helps. I've had one of these for last few years and it has been well worth it. D https://cdn.shopify.com/s/files/1/0957/0496/products/black_blum_dishrack_lime_80_large_dc76551d-40b1-41b8-867b-94a73ba2649e_1024x1024.jpg?v=1520343747

They tease, and then slowly begin to give. The anticipation is worth the trouble alone. The night I posted the picture that glove saved me from a nasty thumb injury. 12 quid, bargain. D

The evidence of my pre-dinner six of the best. I shuck my own as I like doing it. And I have no one else. It's the anticipation of lime juice, Tabasco or nothing. I bought a pair of level 5 cut resistant gloves and they seem to work really well. What do others trickle on their open little joys. D

Had cravings for Oysters last week, and this, and next. Pre snack and fresh Citrus juice, home pressed, home shucked. And I cant for the life of me remember how to post a pic. I'll try again later but it's 10pm here and I've a large load of just bought Nosebag to put away, an Ox-tail stew to get going................And more Oysters which is going to be first. All the above dinners are wonderful. Apart from snakes in booze. D

I picked up some Manx Queenies Scallops yesterday. Later they will be introduced on friendly terms to some button mushrooms and double cream. Queenies are small just like the ones @menuinprogress posted. Always sold with roe on and usually cooked with it. Might have to have a few oysters to start tho' D

Ditto.

I think it is a super idea. I don't use kindle for various reasons but I do wish this was the norm. D

Thinking of odd snacking at odd times Iv'e recently started on Toast left to go cold then a few Anchovies and heaven awaits. This can happen at anytime.

In my experience and some time ago I did a temp test in my slow cooker, It does get hotter than you think. Personally I think its a fast way to ruin your tagine. A slow cooker delivers heat all over the inside of the cooker and all that surface area is or should be in contact with the pot. Your tagine would not be. Although it would get radiant heat from the sides and conductive heat from contact. I wouldn't, and you lose the benefit of the lid. Light a BBQ grill outside having a hot end and a cooler end and play with the pot on that. Then when and if it explodes its not on your nice clean stove top. Bottom line. Tagines are made to perform in a certain way as are crockpots. D

Welcome to the pleasure dome @rich66 crumple this desire of yours I took advice from these boards and shipped in a Watanabe Gyuto. its my finest bit of kit. My other knives are Tojiro which are super for heavy veg stuff. My finer knives are Shun. All very good at what they do. The star though is the Watanabe, shipped direct, signed by the maker and staggeringly sharp. Ive shaved with it. I bought a wooden Sabe to go with it.It's a lot less than you are considering. Damascus doesn't make it sharper just prettier.The Watanabe is folded steel, beautiful pattern and an absolute pleasure to use.Other members to these boards have the same knive. D

Well funny enough. When I began living alone some ten or so years ago now I learnt early on to get a bit selfish with my time. I executed long winded meals and menu to please entirely myself. When my ex and I were together we rarely ate before 9pm. Now alone as you do, it is when or if the fancy takes me. It's not healthy though but I'm so selfish with my time now I think I will always eat late and for the most part I like it this way. I am an owl person and useless in the mornings. I may have toast if anything at all but only if home and not working. The freedom to eat...aren't we lucky to be us.

Last night it was almost 1am. That was very unusual for me. Usually I tend to eat later 10pm is a good average. If I have had a large lunch I may not eat a meal again until the following breakfast/lunch. I prefer later eating should I go out to eat, but generally I'll go with whatever fits in with others, especially if they have young families. I also tend to eat often on a whim with no plan whatsoever. Considering I'm obsessed with food I couldn't plan a round of toast. I should add I live alone and have to consider only myself.

I have wiped my blade on my apron and slashed the fabric not far from my femoral artery. I think lack of concentration and some red fluid in a glass had something to do with it.

Ah, I stand enlightened. Definitely no apologies required. Thanks. D