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I like those a lot, despite the awful cost. You can get them from Solstice. I'd be interested to know what you think.

Yes, the hoardings are up in Belsize Lane, announcing that XO will be opening late 2006. Pan-asian; owned by Will Ricker, owner of e&o and 8 over 8 (he evidently takes the view that no one who lives in Belsize Park will ever have heard of Shoreditch ). clb

It's been great for my two (4 and 6): excellent for parents and children alike and you can potter around Spitalfields and the market afterwards. clb

Hakkasan: v expensive for dinner but a bargain - for the quality - for lunch. Children love it - the darkness, the glamour, the amazing loos - and the dim sum is the best in London. clb

You are correct in that it calls for only 1/3 of the crust recipe, however, that recipe calls for 2 cups of pine nuts! and Keller discourages making a smaller quantity of the pastry. Around here I could probably buy a bottle of Armagnac for the same price as 2 cups of pine nuts. So I am wondering if it would be at all feasible to substitute hazelnuts? I'm no baker so I have no idea if this would work or not but it seems possible. Anyone care to comment? ← I substituted ground almonds and the crust and filling/pastry balance worked fine. I don't like pinenuts; I don't think I've ever bought a packet without at least some rancid nuts in it. The tart was wonderful . clb ← All right! We love almonds so I will give that a try until I get to check out the cost of pine nuts at Costco. Did you substitute weight for weight (10ozs) of ground almonds for the pine nuts? Many thanks. ← Yes. clb

I have, but I'd still prefer to use another nut. I don't have any problem finding fresh almonds, hazelnuts, walnuts etc and keeping them that way for the few weeks they survive in this household (I keep them in the fridge). clb

You are correct in that it calls for only 1/3 of the crust recipe, however, that recipe calls for 2 cups of pine nuts! and Keller discourages making a smaller quantity of the pastry. Around here I could probably buy a bottle of Armagnac for the same price as 2 cups of pine nuts. So I am wondering if it would be at all feasible to substitute hazelnuts? I'm no baker so I have no idea if this would work or not but it seems possible. Anyone care to comment? ← I substituted ground almonds and the crust and filling/pastry balance worked fine. I don't like pinenuts; I don't think I've ever bought a packet without at least some rancid nuts in it. The tart was wonderful . clb

Anyone wanting to try out Manresa in 2006 might want to mosey over to Pim's blog where, in return for a pledge of as little as $5 to help earthquake victims in Kashmir, you could win a $200 gift certificate for dinner at Manresa. clb

Refettorio? clb

I brought a bag of Kenyon's Corn Meal home to London from Massachusetts this summer. Just made the Bittman pancakes: thank you, they were much appreciated, especially by two small children. clb

Neal's Yard Dairy in Covent Garden had them last week - may be worth calling to check first. clb

Depends on the game and what you mean by farmed. The "wild" boar is conventionally farmed (in the open), pheasants and partridge are raised as chicks by game keepers then released in to the wild (but there are a lot of wild breeding birds as well, especially the Grey Partridge), the red grouse, ptarmigan, snipe, woodcock and ducks are wild birds, although in the case of grouse their habitat is managed to some extent. The Roe deer in this butcher is wild, but there is farmed deer in Scotland as well. ← The ducks are often fed by the keepers too, in my experience. Fascinating blog, Adam. I shall be using that bit of info about sweet potatoes. clb

It's Jacques SELOSSE. I googled it and the second reply was Berry Bros again (no, I'm not on their payroll). clb

Bibendum's Californian list looks quite extensive (don't know much about Californian wine, I'm afraid). They're in Primrose Hill. Berry Brothers in St James's might be worth a look, too. Geoffrey Roberts used to be the main importer of good US wine, I think, but since he's died I don't know who's taken over. Clarke's restaurant and deli in Kensington Church Street always have a very good selection of Californians which they used to source from him. Certainly no need to settle for Gallo. clb

Yes, there's a shop at the end of my road which sells them, and when I buy them they are indeed eaten morning, noon and night - but not by me. That dinner sounds amazing - do I take it your friends have got slightly more adventurous in their tastes over the last few years? clb

Adam, did you take any pictures of what you made with all those sausages? And what did you do with the fennel/sugar biscuits? clb

A warning: it wasn't open for lunch when I called in yesterday. clb

A note for any UK readers enjoying this thread: I got a copy of CDPH for £9.99 at Bookthrift by South Ken tube earlier today. There are three left. clb

Clarke's serves afternoon tea (downstairs in that part of the restaurant they term a cafe during the day): excellent cakes, scones and jam, good tea. Near both Notting Hill Gate and High St Ken tubes. Nice and quiet (certainly at lunchtime; I can't imagine it becomes full of loudmouths by tea). Have you thought of Sketch - the ground level room, can't remember what they call it? Lovely patisserie and, unlike the restaurant proper, not horrifyingly expensive. clb

Veal in the hot terrine? It sounds utterly delicious. What are the little red diamonds with scalloped edges in the banqueting stuff? What were your sources? And I'd love more details on the quinces with orange cream and ypocras. I've a couple of quinces in the fruit bowl which need using... Lucky, lucky, LUCKY guests. clb

Blimey, Adam. That looks quite astonishing. How did the flavours work? clb

I think there's a gastropub in Archway somewhere called St John. You want the restaurant on St John Street in Smithfields (or its sibling St John Bread & Wine in Spitalfields)). Here you go. clb

And where is this? clb

Very useful info, Andy. clb