jackal10

Hmm...the brothers Moss are my cousins by marriage (really)...

I'm sure we can make our own list(s) Let's see 1 McD's or any mass chain food 2 Anything with "healthy" on the packaging. Almost certainly the additivies are worse than whatever they were replacing. 3 Anything with artifical colouring or sweetening; "diet" sodas or drinks like Sunny D are the worst, and have been shown to cause hyperactivity in children. 4. Well done protein, especially steaks 5. Turkey twizzlers, or anything including mechanically reformed meat

Just along from the bus station. Sabras 263 High Road NW10 2RX (020 8459 0340) I grew up round there

Sabras in Willesden Green.. Most (outside of Golders Green) Indian restaurants are not certified Kosher. The density (both senses) of observant jews in London doesn't justify the expense. Nothing like New York.

Good word that, wholesome, rther than tit-bits for sated, jaded palates.

In the middle of a fine multi-course tasting menu at a reputable establishment, around the tenth or eleventh course, as we were served yet another micro-portion, my charming companion said (I paraphrase) "Where's the beef? I'm fed up with canapes. I want something I can get my knife and fork into, with proper vegetables" She hit the nail on the head. What we were being charmingly served was effectively a series of large canapes. I know serving full size portions would be too much food, but must say I tend to agree. While a tasting menu shows the range and skills of the chef, its not proper food. It like eating one lollipop after another, in some cases literally. It leaves you full but not satisfied. There is something primitively satisfying about a hunk of protein that is missing. I wonder if there is a case here for a change in style. Maybe we should have said "Serve us two or three full size plates from the a la carte, with a few amuse and inter-course garnishes". Maybe tasting menus should be built around a few stellar full size dishes. In the old days a feast (defined as at least nine courses such as amuse/oysters/soup/salad/fish/sorbet/meat/cheese/sweet/desert/coffee. Savoury if you like) was built around a formula of a few large courses (fish, meat) interspersed with one or two small courses. The vegetables were served as an integrated part of the course, not as separate courses. Please can we go back to that? I'm sure eG'ers have views...

Famous football chant To the tune of "Knees up Mother Brown" Who ate all the pies? Who ate all the pies? You fat bastard, You fat bastard, You ate all the pies! http://en.wikipedia.org/wiki/Who_ate_all_the_pies

Closest thing to jellied eel is a prawn and jello salad, but with fish bones Served with puie and mash, and liquor (thin mushy peas). All this and no mention of New Tayab??

Oh dear. This is going to induce a serious case of cassoulet yearning.. If I start the confit this weekend...

Bedfordshire clangers; like an oggie but savoury one end and sweet the other. Beef and Jam is traditional but Pork at one end and apple the other is good, as is Turkey and Cranberry...

Sure. Liver->chopped liver. That is what it is there for. Fat-> schmalz (for the chopped liver), gribeens, etc Neck-> stuffed rest -> stock, or chopped into a stew, or into the stuffing

Looks yummy! Well formed A few comments. I'd leave the pigs trotter whole, then take it out when the stock is done, bone and stuff it, or breadcrumb and grill it Pork pies should be grey inside, and very peppery. I'd have used more pepper. Paper collars are for wimps. A hand raised pie should bulge a bit. I raise the case (called a coffyn) by easing the dough out from the central ball, then putting the jar (originally a wooden former or dolly) on top of the ball and working the sides up. Your method looks easier, but not authentic...

I've added some pictures of today's loaf to the demo thread http://forums.egullet.org/index.php?showtopic=80782 I'm sure you cold use wholemeal or spelt in the preferement. I used white becasue I wanted to refresh my white starter, but there is no reson why the whole system could not be wholemeal (or spelt). I've heard it said the Poilanes loaves derive some of their flavour from a small proportion of spelt flour.

Next day, after overnight in the fridge. A confession. I took it out of the fridge and left it for 4 hours to warm up. Then we had an unexpected visitor, so I did not get to bake it. No problem - sourdough moves slowly - so back in the fridge for 7 hours or so. Baked from cold. Much easier to handle soft fragile dough cold. On the peel; slashed with a J In the oven and 40 minutes later. The oven spring has rather blown out the J. Note the fine bubbles in the crust from the retardation; texture is light. The long period in the fridge gives a good taste of the grain. Texture with and without flash. The intensive mixing gives a fine open web. Goes well with chunky chicken soup You can use the same recipe but with ordinary wholemeal bread flour. Many variations: add flavours, top with seeds, different shapes etc.

You didn't by chance mean McVities Jamaica Ginger Cake? http://www.britishcornershop.co.uk/britishfood.asp?id=CC0009

How do you flash pastaurise reliably without modern electric powered machinery? Slow pastaurisation by heating pans of milk will give off tastes

I'm-not-a-lawyer (although I lecture in these topics) but I believe the legal position is even more complicated. The restaurant by opening its doors is making an offer to treat, in just he same way a shop does by putting goods in the window, or a supermarket putting things on the shelves. You can remove the item from a supermarket shelf, but you only contract to buy it when you pass though the checkout. You only make the contract with the restaurant when you order and the restaurant accepts the order. In this contract there are a number of implied terms such as you will pay at the end of the meal, and the restaurant will not poison you. They can add terms to this contract, such as no photography, but if they are unusual or unexpected they must inform you before you make the contract, such as by a notice or printing it on the menu. There may be a similar, but lesser, implied contract by them allowing you on the premises, which you accept by entering.

Its a long time since I did any linguistics, but as I understand it, one of the tests people who study linguistics use as to whether some new construct is in the language is whether it is understandable by someone who hears or speaks the language as a native, that is from birth, the "native speaker hearer". Utterances can be grammatically correct but semantically wrong (the famous example is "colourless green ideas sleep furiously") or even grammatically and semantically correct but pragmatically wrong "he married his widows sister". Thus "gift it" may not be traditional, but can be considered as English since most users of English will understand what it means more or less, even if grammatically wrong. I assume it means give it, However the message as a whole "the new Arch card, load it, gift it, love it" is incomprehensible to me, a native English speaker-hearer, and I suspect many others. It is therefore written in a language other than English. The Arch card is, I suppose something one can "load, give and love", but that is a poor definition of what this apparently new thing might be. It leads me to think it may be a cuddly toy give away, or something similar, although why one would want to load it, and what with is unclear. Maybe its a cuddly toy that can be used to keep the food hot, hence "load it" refers to the food. It may be semantically incorrect as well. As for the second part "Arch card is: happy holidays thankyou for baby-sitting my kids." I again find it incomprehensible. Let me assume there is a comma missing between holidays and thankyou, so that the colon introduces a list in the conventional sense. Thus written out it would say "Arch card is both happy holidays and thankyou for babysitting my kids". I think this is semantically (and pragmatically) incorrect, since the types do not agree - Arch card presumeably being an object and "happy Holidays" and "Thankyou" ideas. Are they trying to say "The Arch card conveys the ideas of both Happy Holidays and Thankyou (etc)", which may make some sense, but I would have thought that the market for greeting cards for baby sitters at holiday time was limited. Pedantic? Geeky? Me? Yes but no but...

Nah; it fails as it is not comprehensible to a native speaker-hearer

This is a basic sourdough wholemeal boule, but it allows many variations. It is an adaption of my baguette method. I'm making this one from Spelt flour. As it says on the pack, its an ancient low yield wheat variety, that some people find who are intolerant to modern wheats can eat. Many commercial breads are made using a "no time" method (high intensity mixing, short proof times), and the method has fallen into disrepute among artisan bakers. However, as Dan Lepard points out, the original intentions were sound, even if commercial pressures have degraded the loaf. Here the gluten is developed by high-intensity mixing of a low protein flour (with some Vitamin C), high levels of pre-ferment, allowing very short or no bulk fermentation. Flavour is developed with an overnight retardation, as well as a ripe preferement. The acid in the starter will also degrade the gluten, making it hard to handle unless cold. Its well suited for wholemeal loaves, since they tend to be low gluten. Spelt Boule: Total flour: 600g Total water: 450g Hydration: 75% Preferment 100g Flour (I used white) 100g Water Tbs starter (or 1/4 tsp yeast) Ferment at 30C for 24 hours (very ripe) Dough All the pre-ferment 500g Flour (Spelt, but can be wholmeal) (84%) 350g water (58%) 10g salt (1.6%) Whizz together in a powerful food processor for THREE MINUTES. Turn out (a little oil helps), shape, put into bannetons and retard overnight. Prove for 4 hours at 30C, then bake.

Probably a bit too expensive (around $500/bottle) but the one port I would lay down would be a 2003 Quinta de Noval Nacional. Only 250 cases made of this wine, made from a small vinyard of pre-phyloxerra vines. I was lucky enought to taste a sample, and it blew the rest away. If well kept it will certainly be investment worthy for example 1966's are around $1000/bottle

Perfect use for it. Saute a little onion in the fat put some in the bottom of each yorkshire before you pour on the batter.

Its has quite a high smoke point. Roast or fry potatoes in it. If you use it for frying render it first (heat slowly in a pan until it stops bubbling) You can also use it in savoury pastry.

Despite my Jewish heritage, I think bagels are grossly overrated. Tough, dense crumb and frankly boring. Give me a decent baguette instead any time. And hold the cream cheese, just put in more Lox!

Buying the plate of food no more transfers the copyright (that is you can copy it to make another plate look the same) anymore than buying a picture in a magazine, or a book or newspaper give you rights to copy it. However where it gets more grey is that conventionally the copyright of plates of food is not enforced - for example you can reasonably go home and try and reproduce the dish, so unless the restaurant has given you clear notice that the food is a artistic work subject to copyright (if less than fifty similar plates are served) or a manufactured work (more than 50) and that those rights will be enforced, the presumption is that it is OK to copy it. Conventionally this notice is given by the copyright symbol © or the word copyright, the name of the creator and the year of publication. Thus Copyright 2006 Jack Lang, except that the rules of posting mean that I partially assign the copyright to the eGullet Society... As I said earlier I can see an enterprising supply house printing edible copyright tags... If you had commissioned the chef to design a new recipe for you to reproduce, that is work for hire and the copyright transfers to you. Whether taking photos in a restaurant is allowable by the restaurant, desirable or disturbing to the other diners is another matter, nothing to do with copyright.