jackal10

Lose the dining area, or rather expand the kitchen into the dining area. More of the storage could be there, on the bedroom wall, and the dining table double as a kitchen table You also do not need the kitchen as a throughway. You could block up the end nearest the bathroom with more counter or even the hob.

They can all eat eggs My standby for occaisons like this is a roulade, for example a spinach roulade with a tomato salsa and a mushroom filling or a souffle (spectacular but really quite easy). or fried polenta with lentils etc or lamb with haricot, and the veggies just have say fried polenta instead of lamb

Don't cook it over 58C

SO how was it?

The kitchen excelled: vegetarian options Scallop carpaccio with beetroot and blood orange salad Courgette and beetroot carpaccio with blood orange salad Pan fried Bath chaps with puy lentils and apple chips Pan fried polenta, with puy lentils and apple chips Seared Loin of Hare with cumin scented wild mushrooms and red wine jus Sweet potato and cumin scented mushroom pave Selection of vegetables and potatoes (pommes chateau, celeric chips, romanesco) Steamed apple and marmelade pudding with maple and walnut ice cream Desert Vacherin Mont d'or Coffee, petit-four, mince pies Riesling Pflanzerreben Rolly Gassman 1996 Vosne Romanee 1er cru Beaumonts Potel 2000 Almond Grove Noble Late Harvest Riesling Robertson 2003 Warre's 1977 Ch. Cantemerle 1996 Ch. Rayne Vigneau Sauterne 1998

Auber Instruments http://auberins.com/index.php?main_page=pr...6afb0e707fbc467 ship to the UK Pair that with a low cost slow cooker, rice cooker or a steam table. For professional use CLifton Industries http://www.cliftonfoodrange.co.uk/ or Grant Instruments http://www.grantsousvide.com/ tend to be used You can buy foodsavers or vacuum sealers online from many sources ← thank you very much will this : http://cgi.ebay.co.uk/MORPHY-RICHARDS-6-5-...A1%7C240%3A1318 be allright with it? ← Don't see why not. You want to make sure it does not have a fancy electronic control/timer, so that the external controller can vary the heat by turning the power on and off.

I think you will need more than 3 hours of smoke, more like in the range 12-24 hours for salmon, unless you want a very light "london" cure. BTW The orginal (regular not Nova) LOX is just heavily salted, not smoked. You would not want to eat it on its own, without the diluting schmeer of cream cheese and the bulk of the bagel.

The finished salmon was not too wet but I like my salmon moist and slghtly oily, which this was, and definately seasoned and smoked. It started out as straight supermarket farmed salmon- nothing fancy. Leave the pin bones in until after smoking btw, as the flesh tears less. I also forgot to add wrap it or vacuum pack it after smoking and leave in the fridge for a day or two for the flavours to penetrate and even out from the furface to the inside The sugar in the cure tenderises and keeps the fish moist, and counteracts excess salt. If you like it saltier brine for a couple of hours..

Good farmhouse cheddar and Worcester sauce Nothing else.

I've just cold smoked some. I built a cold smoker in the garden from an old oil drum, some blocks, a couple of paving slabs and a length of drainpipe. Seems to work. I wet brined for 1 hour. 1 cup salt plus 1/2 cup sugar to a gallon of water Brined in a plastic bag, then let dry overnight in the fridge to form a pellicule. Cold smoked over oak and cherry for 12 hours. Its easy to make salmon too salty or smoky, then it's inedible raw. I think you should be able to taste its salmon. Its not red herring or stockfish, and you are salting and smoking for flavour, not to preserve it until summer. Made the trimmings into salmon pate: 4:1 Salmon:unsalted butter, for example 200g salmon trimmings, no skin or bones, and 50g unsalted butter. Pepper, a squeeze of lemon, and whizz the lot together in a food processor. Have rye crackers or hot toast ready. The skin can be descaled, cut into small squares and crisped, but you have to be pretty desperate.

Then you won't have ham, but pork. You need to allow time for the cure to penetrate the meat Otherwise buy a ready cured but unsmoked ham I would also cold smoke it, and cook seperately. You might want to soak it to remove some of the salt before cooking

Auber Instruments http://auberins.com/index.php?main_page=pr...6afb0e707fbc467 ship to the UK Pair that with a low cost slow cooker, rice cooker or a steam table. For professional use CLifton Industries http://www.cliftonfoodrange.co.uk/ or Grant Instruments http://www.grantsousvide.com/ tend to be used You can buy foodsavers or vacuum sealers online from many sources

I'm all in favour of transparancy. I find people are much more willing to pay if they understand what it is for and that you are not ripping them off - restaurants are only marginally profitable at the best of times. Would you rather the menu prices were increaded by say 25% without explanation?

I'm rather in favour of a cover charge, provided it reduces the the amount charged for a dish, and includes any "service charge". The costs of operating a restaurant can be divided into fixed costs, such as rent, heat, light etc that stay the same regardless of what is ordered, and arguably include linen, flowers, cleaning, and the like, and variable costs that include food costs, staff to cook it etc. The cover charge should cover the fixed costs - what it costs to equip and open the place for me to walk in and sit down, while the price per dish should reflect what it costs to actually prepare it.

Gull eggs are a seasonal delight, generally Mid April to early May. They are collected in the season by collectors. In the UK they must be licenced by DEFRA, the government Department of the Environment, Food and Rural Affairs. If taken in the season, and provided the nest is not emptied, the gull obligingly lays another egg as a replacement. They are traditionally eaten soft boiled, with toast soldiers as a starter As its says in http://blogs.independent.co.uk/independent...go-to-work.html "they are generally only [served] at the more traditional British restaurants and clubs." About £3.50 each.

Beef rib at 55C (very rare) for 24 hours or more, then seared. Try with a choice rather than prime cut, and be amazed...

Reminder tomorrow is Stir Up Sunday, traditionally the last day to make Xmas puds and cakes in order that they can mature for the holidays. STIR UP, we beseech thee, O Lord, the wills of thy faithful people; that they, PLENTEOUSLY BRINGING FORTH THE FRUIT of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen My recipes http://forums.egullet.org/index.php?showtopic=30785

Spam fritters

Roast in your favourite fat or oil. Section, (use a wood saw) remove seeds, peel, roast like potato

I used lamb shoulder that I cubed into about 1 inch pieces. I would not cook it for 48 hours. 12 hours is easily enough, 48 hours you will just have mush. Some friends tried it in their take away food range, and it proved popular.

oops, you are right Anyway, just below boiling.

200F/180C in the centre

Heresy, but have you tried the Lowland malts that are triple distilled for extra smoothness, such as one of the Springbank range http://www.springbankdistillers.com/index.php or the now mothballed Rosebank?

I suppose potato farls and other potato breads don't qualify? Better hamburger buns have some (typically 10%) mashed potato in the dough

Indeed chip butties are a wonderful thing Hot chips (which the US call fries), thick white bread, plenty of butter and tomato ketchup. Eat over the sink as the hot chips will melt the butter which combines witht the ketchup to make an orange goo that runs down your arms...