Carlovski

I think it is quite a common problem with UK Chinese Restaurants - If you let them choose or recommend anythings, they always seem to put in some gloopy, over sweet bastardised anglo chinese/american chinese dish. Doesn't seem to matter if everything else you have chosen implies you have adventurous tastes and that you are quit happy to delve into the chicken feet/intestine section of the menu - they still seem to think what you really want is the sweet and sour pork in the novelty deep fried noodle basket 'special'.

I liked the sound of that - touch of the classic Paris brasserie about it. Seems an odd contrast to the ALC though!

Not sure this is gonna turn out too good - I think you might end up with a muddied confused mix of mushroom and beef flavours, punctuated with beef which is either chewy or falling to bits. I think the Pho style suggestion is a better one - not only in the style of adding the meat, but maybe also the use of aromatics to cut the mustyness you can occaionally get with beef stocks. I'd stick to a straight mushroom soup - especially heading into autumn. And don't forget, a splash of madeira can work wonders!

I quite like the look of their lunch menu - looks a touch more 'robust' than their ALC. Might be a brave move though - people my feel a bit underwhelmed by corned beef hash and steak and kidney pudding at restaurant prices

How come Dan Lepard never turns up at my parties to help with the pizzas That mention of the Warres 1977 brought back memories of my only decent free college wine experience (Durham's colleges not being quite the same sort of institutions as Oxbridge ones). The senior common room were hosting a port tasting after the meal, and possibly foolishly invited a few of the undergrads as well. It was very enjoyable, but obviously being students, we did more than taste.... And after the wine with the formal, you can guess what happened! We worked through the bog standard dows, white ports, lbv's and tawny ports, and ended with a couple of vintage ports - culminating in the 1977 - the first time the guy leading the tasting had tried it. The thing was, 1977 was the year most of the undergrads invited had been born, so we took it upon ourselves to 'sample' as much of it as we could. I did catch our senior tutor (And my Quantum mechanics lecturer) ordering quite a hefty number of cases for the SCR drinks cabinet, so I don't think the stereotype of acadmics lounging in leather armchairs sipping port is completely untrue.

It's a fine line between being informative, and being patronising. It's good that staff CAN explain what a dish is, and good that they offer advice - some people aren't as comfortable in restaurants, and probably wouldn't ask, even if they weren't sure what a dish was. I would always suggest that it is made clear that vichysoisse is served cold for instance - saves any embarrassment later. I personally wouldn't take any offense at having something obvious explained to me, especially with the tendency of some places to completely change classic recipes or add completely inappropriate ingredients/garnishes.

Hey, get lucky and you might get a pizza and a ...... Anyway I was in a place the other day and there was an elderly couple, and the man when asked how he wanted his steak cooked replied 'Very Very Well Done.......But Keep it moist!"

Sorry, Horribly OT but.... There is one called Geodude Must have been getting confused!

Isn't Geoduck a pokemon?

Well he has had training. He has worked in a professional kitchen.

Well at least he has more professional credentials than some TV Cooks. And I would rather have a half decent chef who by appearance or personality encourages thousands of people to cook than a brilliant one who nobody is interested in.

No shame in that. I think a Microwave is great for doing rice. In my old house I used to always nuke my rice, mainly because only two of the rings on our cooker worked. I basically used the same technique as my stovetop method - microwave until the water is boiling plus a minute or two more, then leave to cook in its own steam. Main reason I don't do it anymore is I left the glass casserole thing I used in the house, so haven't got anything to do it in any more!

I've never heard it referred to as a sheffield fishcake - I have always had it as a Yorkshire fishcake. They are quite good, if done right. I've had a few bad ones though, normally due to the unforunate combination of overdone fish and undercooked potato.

How about a good risotto? If the stock is very fine you won't need anything else (And no cheese!)

Yep - this is another one of those cooking myths, like salting water to keep vegetables green or sealing meat to keep in juices. Wine does not tenderise meat - if anything it has a drying effect. It may well add flavour though.

Gin. Tonic. Another Gin

I don't know why, but i find if you start of by frying the rice (usually with some onion, maybe spices as well) it becomes more forgiving - the extra step actually makes it easier! Might be nothing in it, but always seems to be true. On saying that, I have never had the trouble with rice that some people do. My technique is to wash the rice well (Unless I want sticky rice) and use just enough water (Which I tend to do by eye). Bring to the boil, simmer for about one minute - quick stir and then put on a very tight lid (do the clean tea towel trick if your's aren't tight - I always use the smae pan which has a slightly buckled lid that you have to actually bang in, which works perfectly. Leave to steam for about 15 minutes. Good thing is you can leave it for longer while you cook whatever else you are having and don't have to worry about it.

So it is! I'm pretty sure the one I saw IS cast iron - just in a similar shape to that one. Although I could be wrong. I'll come back with an update.

No it's not - it is just a shallow rectangular dish - but I think it would work well (And is cheap!). Something like this

That would be a cazuela. And I meant spanish. not apanish!

Probably looks nice on the table though - and if you want an entire le Creuset collection.... Incidently yhe cookshop near me is currently selling some bargain priced le creuset items - I think they are trying to entice people into the range - a decent sized casserole for around £40 I think, and a small roasting tray (Just the thing for roasting tomatoes or preparing an individual gratin I would think) for under a tenner. I'm going to get one of those tomorrow.

I'm no expert on these matters, but my usual rules of thumb are If a recipe calls for a dry white wine, just stay clear of anything too sweet - so no dessert wines or any of the german sweeties. Apart from that anything is usually ok - it doesn't really matter if you use a medium dry wine. Fortified wines are a whole different ball game... unless a recipe specifies them, don't substitute port or marsala (Although Marsala is a lovely base for a pan reduction for something like duck, or pork steaks). Dry Vermouth can be used as a substitute for white wine in many dishes though, I use it it a lot. Keeps a bit better too. Sherry will give a very different effect to dishes (and don't use cream sherry - EVER!, well maybe except in trifle ). It usually gets quoted as an alternative to rice wine in chinese recipes, it also works well in lots of spanish dishes, but don't use as a standard substitute for white wine! For using red wine in cooking you will usually want a full bodied wine. I usually use a Spanish Rioja in stews, and a full fruity new world shiraz/cabernet for other things. Some recipes will specify a particular style of wine - best to stick to that, although if not available/too expensive any decent wine retailer should be able to recommend a substitute.

I would imagin that it would be good for cooking bean dishes in the oven - something like butter beans cooked with garlic, chorizo and lots of olivbe oil. But on saying that, the authentic earthenware apanish pot (The name of which I can't remember) would be better, and cheaper.

Dried pasta definitely, and I prefer Linguini myself - prefer the slight extra 'bite' you get over spaghetti. I like a mixture of pork and beef mince, sometimes some finely chopped bacon along with grated parmesan/pecorino, breadcrumbs, and I also like a grating of nutmeg. The sauce - basic tomato sauce, made in the pan I browned the meatballs in. I always use lots of garlic and a spoonful or two of crushed dried chillis. This is one pasta dish I think requires copious amounts od parmesan on top, and also one where a lot of sauce is required, no lightly dressing the pasta here!

Spare a thought for those of us out in the sticks - your worst culinary desert is an oasis of delights in comparison to what is available in most of the uk.