jackal10

Its a much older tradition than that - pre christian. Links to Saturnalia In some the king was king for a day, and then ritually executed...

Good Grips Y peeler https://www.oxo.com/catalog/index.asp?getcategory=00001070

There is a one on ebay for $1500, which is about right for a second hand one. Even allowing for shipping and installation, its not that much. Being mostly cast iron there is little to go wrong. http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...&category=20712

There is a whole culinary tradition of sweet things to serve with cofee, such as Petit four or Friandise. In some traditions spoons of sweet jam or preserves are served ...and of course a good cigar. You forgo these pleasures if you have coffeee throughout the meal. That said I usually have (except when eating formally) a large mug of coffee (iced in hot weather) on the go. I drink maybe half a gallon a day, and its a favourite beverage when in the heat of the kitchen.

get an AGA!!

As I said on the UK mad cow thread, its not the cows that are mad, but the government...

I use a food processor all the time for small batches. I don't bother with the plastic blade. I think the regular steel does a better job. Use a slack (soft) dough - 70% hydration Pulse only for 20 sec. Leave for 30 minutes. Add the salt, pulse for another 20 secs Its primarily time and hydration, rather than agitation that develops the gluten I don't find water temperature affects things much. Standard recipe for a food processor is 3 cups flour, 1.5 cups sponge (half water, half flour by volume+ sourdough), 1.5 cups water. Everything a room temperature, and providing extremes are avoided the water temperature doesn't seem to make much difference. Being lazy, I often leave it in the food processor bowl for 4 hours (sourdough) for the bulk fermentation, otherwise tip into an oiled basin and keep at 85F. Fold the dough every hour during bulk fermentation; shape into bannetons, retard overnight in the fridge.

Its clearly possible to have strong beliefs and be interested, even obsessed, with food. One can argue that the some of the difficulties make people more aware of what they are eating, and its place in the cosmos. However some belief systems (Kashrut, Atkins for example) preclude certain experiences, and while emphasising others. They can increase the elements of ritual associated with food, and have complex interactions with both guilt and pleasure (and guilty pleasures).

Ice wine is made from frozen grapes, which concentrates the juice. Doesn't mean that it needs to be served frozen. Personally I think it would be lovely with Foie Gras, slightly chilled, and also made into an aspic.

http://www.skylighter.com/mall/sparklers.asp Ohh, not that sort... You can get some bargains from small producers. We currently use Gallimard Pere et Fils Cuvee de Reserve NV (Gold Medal winner at International Wine Challenge 2000) for the house, and very nice it is too. We drank lots over the holidays, and at GBP 12.60 (say $20) a bottle there is no need to feel too guilty.

Ah, happy days! There are tales that could be (but won't) be told... The Kite was an interesting area of low-rent and ethnic shops, bulldozed for the monstrosity of the Grafton shopping centre, as if Cambridge needed another identikit shopping mall. Waffles (started by Patrick and Virginia de la Charite was the place for Sunday breakfast - two poached eggs on a wholeweat waffle. They migrated to Castle Hill, but it was not the same. They ran a Morroccan restaurant upstairs for a while. Its now another Indian restaurant. 22 was started by Ethel Minouge (who had also started the Costume History Shop) and Paul Lawrenson. She ran (and I believe still does) various Irish pubs in Islington. If anyone sees her say Hi from me. David Carter, the current proprietor, used to teach catering at the local FE college. His predecessors, the Sharpes have Sycamore House in Little Shelford.

Go ethnic: Chinese: The Peking in Burleigh St. I believe they have also recently taken over the Tai Yuen in St John St in the city centre. Otherwise Thai, Vietnamese, or Indian. All fairly standard. Loch Fyne is, well, Loch Fyne seafood, opposite the Fitzwilliam museum. Also near there is Browns, adequate but hard to hear yourself. Three Horseshoes is excellent, and I've heard good reports of the revamped Tickell Arms, but service is variable, although not as rude as it famously was under Squire Tickell ("No trainers, tee shirts, earings or long haired lefties") How long are you in Cambridge for? Maybe we can eat together?

Could your caviar have been keta (salmon roe) dyed black?

Welcome! Can you tell us a bit about yourself and your environment? Where are you? What is a typical day?

Cheapish interesting eats: Wagamama (soup noodles) New World in Gerard Place (dim sum) Fish and chips (various) Bel Phuri house in Drummond St (veggie) New Tayyabs Some of the catering colleges run cheap restaurants Breakfasts at a greasy spoon

This is so good! Happy New Year!!

Thanks! Was the pork belly pre-cooked? If not I'm amazed it would be tender in only 20 minutes cooking. I braise mine for hours...

That simmered pork belly dish look delicious. How long did you cook it? Can you give us an outline of the recipe? Thanks!

I often wonder what food can possibly be prepared in those kitchen adverts. What can you make from the ingredients typically displayed: a fresh salmon, some apples, half a dozen eggs, some red peppers, and a bottle of wine?

Guest nights are semi-formal college feasts, where Fellows are encouraged to bring guests, who might inspire or amuse, or be good to know. Its a sort of gentle social networking. I guess its about contacts and influence. I don't know what the price is, since I've never had to pay. I guess it depends on how you calculate it and assign the overheads, since the College has to run the kitchens, the wine cellar and employ the staff anyway. I guess it would be the price of a good meal - say around $50/head.

Wow! two for the price of one! I hope Helen will keep on reporting. Japense food is so deliciou looking! Thank you for an explanation of terms. I now know I should ask for meibutsu when I visit. For an ignorant westerner the noodle dih looks wonderful and delicious, but isn't it a bit low on protein? Or does the tofu provide enough?

Pan: Hundreds and Thousands are multi-coloured sugar sprinkles. They were originally sugar coated seeds, I believe. Michaelmas is October time, and is not a Bank holiday as such. Goose is traditional, but only for food historians. The Autumn university term is still called "Michaelmas term"

Prove means ferment. Strictly it is the second fermentation shaped into the final loaves, the first is called bulk fermentation. Retard means cooling the dough to slow down the fermentation. Besides making timing easier, it also allows a fuller flavour to develop, and the cold dough is easier to handle.

Fishcakes for supper. Salmon and the remains of the salt cod. Salad. White Rhone (Vieux Telegraph 96) Fruit and Mince Pies. That's it. Its been fun. Thankyou for listening, and downloading 90 pix. Digital camera's are wonderful... Handing the baton over to Tokaris (Kristin), for a blog I'm really looking forward to...

Nah, can't be a Dagwood. No dill pickle... Nice review in today's Times by Giles Coren of Midsummer House, the restaurant I started. Doesn't seem to be online, yet, however. I sold the restaurant about 15 years ago. Fortunately I owned the freehold, so the increase in property price made up for the losses in trading. They've kept the logo, designed by David Kindersley for me, which is my piece of vanity being my initials, (JAL) upside down The current chef, Daniel Clifford, has gained the restaurant a Michelin Star, and cooks in a post-modern style. I'll hand over to tokaris after supper tonight, for what promises to be a fascinating Japanese experience.