Carlovski

I always assumed when I see people buying packs of biscuits, starnge novelty foods, huge cakes etc that they were impulse buys. How wrong I was!

Just as I think I am getting a grip on the weirdness and wonderfulness (Just made that word up I think) of the web, something new just comes and surprises me. That's brilliant!

Er, I have been known to wander into my other local Indian restaurant, after R has ordered a delivery from them, and cadge a lift back home with the curry !! Work smarter - not harder-young Marshall Hallie - I'll send you list of the places we use via PM, when I get the chance. Good trick that one. The other variant is in places where getting a taxi is a nightmare (Like Southampton) go for a curry (Even if you aren't that hungry!) and get them to ring you one, they are more likely to turn up as they know you are sat in there, and they tend to have a taxi firm they use regularly so sometimes get one more quickly. And you can have another beer

Probably makes sense for them, you can always cook it a bit more if the customer complains, can't go the other way... Unusual though, I usually find the opposite, that you have to order it at least one grade rarer than you want. Especially in chain places.

Another vote for Plymouth from me.

Eh? If you look at a properly sabre'd champagne bottle, the cork extends beyond the broken/cut neck of the bottle, making it the compressed cork which keeps the glass out. If I had a proper champagne sabre, or at least one more substantial than my Olympic style sabre, I might try it... but my competition jobby just isn't designed for that kind of "proper" usage. Now if you managed it with single thrust of a foil, that would be impressive!

Have you seen In the 80's? Sorry if someone has already posted this one. Try decorating everything with thinly sliced kiwi fruit.

How do you cook a potato in a tandoor? It's quite common actually, not sure if they parcook the potatoes first, but I have definitely had them several times as part of a tandoori mixed grill kind of affair.

Update! I managed to find my trusty swiss Army knife. It did have a corkscrew!

Ahh, the other use for a wet feather

My neighborhood isn't that bad!

That's cheeky, not chunky! I think I may have done my credentials irreparable damage with my admission of not having a functioning corkscrew (See other thread in the wine forum for details)

I'm dying to try the lusty blow from the sabre, but I am sure I once heard that this only work effectively with sparkling wine - something to do with internal pressure. Oh, and my sabre is a little rusty, could try a cricket bat

I think I might have a swiss army knife knocking around somewhere. I think it's one of those 'Geek' ones though - I hope they haven't replaced the corkscrew with a chip lifter!

I realise this is a rather sad state of affairs. I noticed yesterday that my housemates must have taken our only functioning corkscrew. I know I'm going to be in desparate need for a glass (or three!) tonight, but am not going to get a chance to get a corkscrew before I get home. Any tricks I should be aware of? Or shall I just give up?

Sounds like a job for me! Can't say I'm particulary knowlegeable, but I'm sure I can make up for it with enthusiasm, and an unquenchable thirst for booze! Can't do the Mockney I'm afraid, have to be more of a cheeky northern monkey.

That's the fella!

Someone with a decent cellar would probably appreciate a gift of wine more than someone without. Maybe something fortified, and slightly unusual? Madeira, sherry or port always go down well, and maybe something that can be opened before/after the meal and won't interfere with the perfectly matched wines they have probably already picked out!

One of Rick Steins has a fairly comprehensive section on preparation of all kinds of fish and seafood. Can't remember the name off the top of my head. Either that or there must be a couple of more 'professional' volumes available.

How tasteless is commercial American butter? Some of those European brands are definitely not premium products in the UK.

I wouldn't get too bogged down with authenticity - as far as I'm aware Japanese curry isn't exactly a product steeped in centuries of tradition. Strangely it sounds very similar to what is served in chinese takeaways and chip shops across the uk - roux based, a bit spicy and sweet, and absolutely nothing like an indian curry. And I know they buy it as powder. Students will probbaly love it. One thing I would suggest is having lots of interesting condiments on the table (Use small pots/bottles though to stop wastage). It allows people to alter it to their taste, and gives the impression of getting something free (It isn't of course, you add it to the price really). I know a thai place which attracts people over similar ventures just because of this fact. Mayb a communal table type, canteen type setting would be good too.

On the Grand Sichuan restaurant thread there is a lot of comparison between the 'freshly killed' chicken dishes, and their ordinary equivalents. How freshly killed is freshly killed? Does it make that much difference? And if so, why is this only a feature in certain chinese menus? Fine dining restaurants often quote the provenance of the bird, but no mention is made of how recently it met it's maker (fairly recently one would hope). Could this be the next big thing?

There are some good pubs in Hampshire - The Flowerpots in Cheriton (Brews it's own beer - good beer festival) is a nice country pub. In Winchester the Wykeham arms and the Black boy excellent, as is the Albion (Which has the bonus of being right near the station). The sad thing is that UK wide, the safest bet for a pint is a JD Wetherspoons mega pub. Not my favourite places in the world, but cheap, and usually have a half decent selection of ales.

Truth is stranger than fiction!

don't forget "a paeon to peas" and "a eulogy to eggs" I'm waiting for 'Bravo for Bacon' myself Edited to spell bacon correctly. Doh!