MobyP

Charlene's Husband - Welcome! We always welcome those who sound as if they know what they're talking about, even when they don't, or do, depending on the day of the week, their pre-nup agreement, the weather etc. (My own pre-nup states I must admit my infinite wrongness in all things at least four days a week - the other three are negotiable, but I mustn't hold my breath). And Aussie Gusto - Welcome! The old Swedish-Aussie connection eh? I can't even begin to imagine what the mark-up must've been on an Aga after a 12,000 mile ship journey. Any idea of Aussie prices?

I swear I never sexually objectified your folks! Andy on the other hand... Carioca - where else do you go? If you had any suggestions, I for one - and maybe a bunch of us - would be very eager to give it a try. Maybe we need a feijoada club.

I second Jackal10's Wagamama - good soup, noodles, combinations, dumplings, japanese beer - mostly moderately priced. There's a branch in Camden, also Kensington High Street.

Oh boy - I wish I could be there. Ain't you guys running out of burgers though? In NY - surely good will and burgers jes gotta be a finite quantity?

Ranoush juice on Edware Road, Kensington High Street (and a few other places also) definitely do one of the better kebabs - but also a wide selection of other meze's. They're not fabulously cheap, but they are good. Also, fortunately, the best sausage sandwich in London is three quid, and can be found at Borough market (so you should be able to afford two each, plus a coffee).

Carioca - welcome! I am of the opinion that a great fajoida (sp?) is an act of god, and kicks a cassoulet down the street twice over. Fortunately I have a Brazilian Auntie who makes a mean one; but if you knew of a place to go... In fact, are there any good Brazilian places in London?

Please note : some of these links may require free or paid registration to view. 'Twas the night before the New Year, and a bleak load of rehashed, double-dipped, refried left-overs we have for you. This week's selection comes from: The Times The Independent The Guardian The Observer The Telegraph This is London Restaurants Plenty of round-ups this week. Jan Moir the year's best. Tracey MacLeod on Restaurants of the year. AA Gill: Man of the pimple - Round-up. Giles Coren - Midsummer House. Jay Rayner - the Wolseley and ubiquitous round-up. Keith Barker-Main says Papageno is a load of pap. Which is rather uncharitable, especially at this time of year. Gorgeous pouting Marina O'Loughlin turns it up 'til she knows it got soul. Features Matthew Fort - The year in food. Nigel Slater - What to expect in 2004. Food Mark Hix on Leftovers. Tamasin Day-Lewis - oysters. Gordon Ramsay's Christmas leftovers. Wine and Spirits Anthony Rose - For The Weekend? The best of British pubs.

Mario's Peruvian, and of course, the best roast pork since man crawled out of the swamp - at Versailles. Edit to add: Houstons (Century city) has some far out ribs, and the best burger in LA.

I've been using a hand-made Artisan 10 inch blade from JKC here in London, and although breathtakingly sharp, I've found it horribly brittle. The blade has chipped several times, and the tip just broke off (from a very minor accident). I'm beginning to think I should just stay with my 10" wusthof. It may be 5 percent less sharp, but it's a work horse that I never need worry about.

Please note : some of these links may require free or paid registration to view. This week's selection comes from: The Times The Independent The Guardian The Observer The Telegraph This is London Restaurants Andrew Anthony at East@West Terry Durack Jessica's Matthew Fort - Morgan M And Morgan M responds on the UK board. A A Gill - man of the purple - also at East@West. Features Hester Lacey on Xmas Food Gifts Catriona Howatson on the year's best cookery books. Food Heston Blumenthal on Mackeral. Nigel Slater on xmas tidbits Tom Kime Beyond the Brussels Sprout. Mark Hix on really odd things to eat at xmas. Marcus Wareing continues the perfect Christmas Lunch (do Americans know Mince Pies?). Tamasin Day-Lewis prepares turkey. Turkey Cooking times. Gordon Ramsay on Easy Entertaining. Wine and Spirits Cellar Notes No. 12. Anthony Rose. Winter wines under £30. Marisol Grandón sparkling wines from all over the world. Super plonk

Maybe you had your big meanie face on.

Please note : some of these links may require free or paid registration to view. This week's selection comes from: The Times The Independent The Guardian The Observer This is London Restaurants Marina O'Laughlin grabs a little soul at Harlem. Rayner crosses the bridge of Khazad-Dhum... Tracey MacLeod Morgan M Giles Coren on being fed up with small, blind, snuffling Venezualan creatures. Matthew Fort 2XS. Jan Moir at Clarke's. Fay Maschler on the Cream of the Crop. Features Getting your gob around a hunk of gold... Food Xanthe Clay on Sea Bass. Marcus Wareing on The Perfect Christmas Lunch Rory Ross Little Puds. Nigel on desert othernesses Mark Hix on the Case for pastry. Fed up with Fruit Cakes? So's Ramsey! 3 Xmas things from Jill Dupleix: Red Cabbage. Salmon and Fennelo caroaccio. Punch. Heston Blumenthal on oranges. Wine and Spirits Looking forward to some Christmas syrrhosis? 10 wine sins. Winter wines under £30. Super plonk. Bass Ale and Worthington's 1744.

I with you - I find onions mask the taste of great tomatoes. Good oil. Garlic. Tomatoes. A pinch of chili. Maybe a sprinkle of parsley at the end.

Great review, thanks. And blimey, that's the way to do it - come for lunch and stay for dinner. How did you feel the next day?

And from NIKITA's: 65 Ifield Road London SW10 9AU "Nikita's is offering a £50 New Year's Eve menu including a glass of Champagne on arrival followed by a 4-couse meal with coffee and live music and entertainment until late..." They also mention their many vodkas. For their Menu.

Additions for New Years Eve open list. Lolas on 359 Upper Street, N1 Tel: 020 7359 1932. Although the a la carte is unchanged price-wise, there is a £6 cover for Jazz. We've just been sent a December menu: LOLA’S This week’s wine by the glass: 2002 Jack and Knox ‘Green on Green’ Semillon, Wellington 175ml glass 6.75 Citrus, honey and delicious herbaceous flavours. From the Flagstone winery. Cauliflower soup with poached quail 6.75 Cured scallop, pickled cucumber, deep fried oyster 9.25 Tortellini of butternut squash, Pied bleu, Cabernet Sauvignon dressing 7.50 Spanish Charcuterie plate 7.75 Seared blue fin tuna, marinated cod ‘Niçoise’ 8.00 Duck ‘three ways’, turnip remoulade 9.75 Teal ravioli, mushroom consommé 8.00 Risotto of mushrooms and confit vegetables, salad 13.50 Stuffed darne of wild seabass, salmon tortellini, braised baby gem 18.75 Fillet of halibut, smoked haddock, herb gnocchi 17.50 Assiette of pork, spicy apple puree, caramelized turnip 16.50 Roast pheasant, crushed potatoes, choucroute, game jus 15.50 Lamb shank, harissa flavoured couscous 14.50 Fillet of Aberdeen Angus beef, braised oxtail, red wine jus 19.25 Sides: French beans, glazed carrots, mashed potatoes 3.50 Plum tart rosehip ice-cream Lavender brulee, blackberry puree Assiette of bananas Chestnut and coffee cheesecake, mango sorbet Delice of griottine cherries and white chocolate parfait, lime syrup Chocolate fondant, orange and thyme sorbet Selection of Artisan cheeses, raisin and walnut bread (supplement £1.50) All 6.75 Head chef: Elisha Carter £1 cover charge V.A.T. is included, Service is not included (except an optional 12.5% on parties of 5 or more) Our Private Room can seat up to 12 guests

What's interesting with this recipe is that it reverses the above. The long slow cooking at 300 for 2 1/2-3 hours keeps the meet incredibly tender, and then when you're ready to eat, 20 mins at 450-500.

Precisely. I cooked it in the morning, let it cool, and whacked it in an hot oven in the evening. And it was a standard Sainsbury's Gressingham, so no special ingredients or equipment required.

I have over and under-cooked foie gras in just about every way imaginable. Frankly, I'm still looking for the recognition I think I deserve. For instance, when you sauté foie gras, the recipe always says get the pan hot (but not too hot). Ermm - how'm I supposed to do that then?

I've roasted a good dozen ducks this year, and almost all of them have been complete and utter, irredemial, unsalvageable rubbish. Complete pants. Wouldn't use them as a paper-weight. Until now. Came across this Ramsey Recipe (about half-way down the page). It was brilliant. Succulent, juicy, crispy-skinned perfection. Also, it takes all of the work and worry out of it. If like me you've been having problems getting your ducks in a row - have a try and let me know what you think.

Thanks for keeping us up to date, Tom.

What is not expensively? You'll be near Racine, which has some good reviews here. Also across the park from Royal China (Queensway) for above average Chinese food. But as Mathew says, Boxing day is the dead zone around here.

Tracey MacLeod at Morgan M in today's Indy doesn't find much to complain about.

WOuld you mind abridging the Bon App recipe & posting it here? I can't buy it in the UK & nobody I know is going to the US / returning in time. I love eggnog and really want to make something eggnoggy for Christmas. I'm thinking of ice cream too...so any eggnog ice cream recipes would be most welcome (though come to think of it, the last time I tried to make an ice cream with alcohol in it, it didn't work even though I burned off all the alcohol... ) Maggie - there's a magazine shop off portobello road (opposite Christopher's deli) that does the US cooking mags (Saveur, Gourmet etc) if you're ever in the area.

Did you run into each other? (This is a French Laundry moment!)