jackal10

It says prior notice is only required if sent by a business. I think that means an individual can send food to another individual provided it is not for resale or a prohibited item.

Recent threads http://forums.egullet.org/index.php?showto...hl=sausage&st=0 and my blog (smokin bacon) http://forums.egullet.org/index.php?showtopic=68760&st=0

Wrong time of year. You eat the blanched new growth later in the spring

Eeel, pie and mash

What is the cooking medium for the fries? Id it the same fryer as the beef/bacon dogs? In which case will therer be cross flavours? Even better is to cook the fries in proper beef tallow...and replace it frequently to ensure no stale off-tastes. You could run an amazingmobile on he waste frying medium...

BBC Good Food Magazine http://www.bbcmagazines.com/goodfood/ (UK) BBC Big Cook Little Cook http://www.bbcmagazines.com/bigcooklittlecook/ (UK) Doing a Google search for "Food Magaizine" gives 18K hits! Food Magazine http://www.foodcomm.org.uk/fmag.htm (UK)

Soup and a roll; Good cheeses and breads; Ham carved off the bone + salad Salt beef sandwiches (need a hot carve station) Baked potaoes + trimmings (cheese, beans, etc) Sweets Of course if you could put in a wood fired oven, or even a fireplace, then there are losts of exciting things...

Oh certainly, but more chemistry than Mathematics. Peter Barham and Heston Blumenthal looked at spectrogrphic analyses of foods to find ones with common components, and hence discovered new taste combinations, such as caviar/chocolate. They also found anti-taste pairs with few common flavour components, such as basil/coffee

I just get green splodge at that location with Google Earth

Mathematics is just another language. For the Golden Ratio people have believed, since ancient times that a the best looking proportion is is where the length of the smaller part compared to the larger part is the same proportion as the larger part to the whole. Thus a rectangle, such as a room, or a rectangular cake should have the longer side in the golden ratio compared to the length of the shorter side - about one and two thirds times as long/ Mathematics can be sued to describe other aesthetics: Why do odd number of things in a serving (3, 5,7) look better than even numbers?

Any guide need calibrating against your own experience. For me, the Good Food Guide is the only one worth following. Unlike some it does not require payment from the restaurant, nore does it take advertising, nor does it own restaurants. It also has long and more detailed descriptions

Thanks for the thought. BBQ, I can handle; 16 hours on a plane other than when I'm being paid for it is too much.

Some of us wuz edificated to spik proper...if only I could type OT, You can trace a lot of food customs back to medieval court customs or older, and thence to great houses, and so to large hotels and the like.

Trifle is the descendent of Fools, which in turn derive from Sylllabub. http://www.themediadrome.com/content/artic...cles/trifle.htm

Thats what I've done. Truffle plus risotto rice plus egg in a jar. Only gives the egg a very mild flavour, but keeps the truffle dry and well.

Having comissioned the waste system there, I can belive it. The FSG would not let us go on using theirs (I bought the building fromt he landlord of the FSG), so we had to install a new pumped system all the way across the common. It mostly works, but when it goes wrong, or the plonger pours too much melted fat down the drain, you would not want to have to resturant open, as the main access is just to the right of the front door...

I wonder why you haven't dared write it? Maybe I've been around restaurants too long... Most high end restaurants will have, maybe disguised or set about with twiddly bits and small courses, buried in their menu some variation of Starter - Maybe vegetable terrine, with two coloured sauces, but when I grew up it was Prawn cocktail. Maybe Foie Gras or Oysters at the high end Plain meat, either steak or a roast Something with chocolate. Lets see. Take at random The Fat Duck (and I did not look before I wrote the above) On the a la carte we see Ballontine of Foie Gras Lamb or venison or Pork (no beef!) Delice du Chocolat or Chocolate fondant French Laundry (Per Se don't put their menus on line) Duck Foie Gras Calotte de Boeuf Grille Valrohna bitter chocolate souffle This menu could be had anytime in the last fifty years. Chefs may be imaginative and cutting edge, but their audience, who pay the bills are not, or at least only a tiny fraction of them are. Its what people want, and have as their expectation, and dislike straying too far from. Natural selection works. If you don't serve something like this, you make a lot less money, and probably not enough to survive. I've never been fortunate to sample Will's cuisine. I read his piece not so much as "art" but as stream-of-conscieness exploring ideas for a new dish, a thought experiment for an imaginary restaurant.. Good stuff, even if cryptic, and a few sidetracks thrown in. I think the idea of high-end restaurants having echoes of a baby like experience has merit - soft foods, decisions made for you, care in the hands of others and so on, and may be interesting to explore. The fact that he has just had a baby may be formative as well. I'm sure he did not intend to stray too much into the literal fetishistic "adult baby" scene, (but he just might have for fun and frisson). I'm sure there are specialist service suppliers and web sites if that is your thing. Restaurants like "School Dinners" http://www.schooldinners.com/menu.html treat their customers as children (Hooters + infantalism), and you can be spoon feed by a nubile waitress. They have been serving their particular clientele for many years (I've never been, nor do I intend to btw)

High end has a number of factors: a) The clients are mostly not hungry b) The clients mostly do not have a "foodie" palate, with few exceptions. A few foodies will go once a year for the experience, but real foodies tend to be poor. The bulk of people are there because its the place to be, or is the most expensive restaurant in town and they are showing off. c) Thus presentation is as important as taste d) Novelty is important, but not scarily novel. My guess is that we will see the swing back from molecular gastonomy inspired foods to comfort and local foods, served in small immaculate portions, with chefs climing they cook with passion, not science, before the next wave of novelty. Might that be babyfoods? Maybe, but I doubt except in certain fetish scenes

Kids? Roast? Yumm...

http://www.britishcornershop.co.uk/britishfood.asp?id=TJ1012 Shippams is now part of Princes Foods. Some of their spreads are quite palatable: Chicken is the classic and it used to be the tradition (no longer) that they stored the wishbone from every chicken, after a customer complained they did not use real chicken. They should be spread very thin on thick withe bread for the classic sandwich. Even better if left until the edges dry and curl. Or so it seemed some of my elderly aunts thought, as they offered the sandwiches as though they were a treat.

In the UK upper class nursery food has a long fine tradition. From actual nuseries - in large houses the children were cared for seperately by the nurse, and she or her assistant would cook plain soft bland foods for them, followed by boarding school from the age of 5 or so, then University, or Officers Mess in the armed forces, then the safety of a gentlemans club, all serving much the same comfort food, cradle to grave. Some of it is very nice

You can make chip butties with potato crisps, which the Americans call chips, but it is not the same. A proper chip butty has: Thick white soft bread (wonderloaf, Mothers Pride or equivalent) Salted butter, spread thick. It is called a butty, short for butter. Chips (fries). No Vinegar. Heinz Tomato Ketchup (or HP Sauce) The heat from the chips melts the butter that combines with the ketchup and drips down your arm as you eat it. Bacon butties have been known to be in a hamburger bap (big roll).

I do hope you will rig up a webcam for those of us far away in distance but withyou in spirit

http://www.durgin-park.com/ Touristy, perhaps, good basic food but I'm fond of it. Open Sunday lunch as well Oysters, chowder, Prime Rib or Scrod , Boston Baked Beans, Indian Pudding...

Coronation chicken Meat paste sandwiches Anything with tinned corn or tinned pineapple or tinned peaches