enthusiast

definitely not suitable for eGullet then. How about "five-way stitch up"

i'm with his Lordship on this one. i don't see the need for a range. separates is the way to go. one big advantage is that you can get the oven off the floor which is good anyway but extra useful if you have kids around. i have had three ranges - a Paul Bocuse, a Lacanche and now a Smeg. I hate the Smeg - it is a gas oven that gets too hot and burns things on the bottom - though is very big which is great. have had problems with the ignition in both the oven and the rings. unfortunately it is 80cms wide (strange width) and there is virtually nothing else which will fit the space. The Bocuse was great though i never quite got used to the hot plate thingy. two ovens is good but i think one really big oven plus a small one is better. The Lacanche was good too but suffered the same thing with the two mid sized ovens. [i ought to point out that the Smeg came with the house and the other two were bought new - so the comparison is not quite fair]

there are twenty five in france in total

freak

i wonder if the rotating chicken lets out some infrasound which helps the thickening process. these ancient techniques are often grounded in science of some sort. it certainly might send a shiver down your neck. i like my chicken swirled not shaken

this thread shows how much eGUllet has moved on(? back?) in a year - virtually no mention of bacon anywhere. a little bit of speck (but that was yesterday) and that's about it.

this is a classic - i'm so glad other people do it too. why have small bowls at all? big bowls all round, i say

this rings so true. why is it? a kitchen cabinet (or, ugly word) unit seems to cost three times what a cupboard of similar spec would cost. i like the idea of the stainless steel wall/splashback. have you got any pictures of one you've done/seen? and, being on the wall, does it avoid the problem of SS surfaces which require 24/7 cleaning?

after seemingly years of undercooked vegetables (al dente run riot) its great to get back to having them properly cooked

not much argument there is there? and certainly no evidence.

Richard, be careful. these things are wonderful but lethal. the beauty of translucently thin evenly sliced potatoes is compromised if they're streaked with blood. my technique (and it's usually potatoes) is to hold the potato in the hand and make a few slices. then turn it over and apply the guard (Suzanne's "food-guide thingy") to the flat surface. that way it gets a proper grip (it has a series of quite sallow spikes to hold the food). then slice the rest of the potato holding the guard. it works every time. what doesn't work is getting lazy and using unprotected hands. or maybe i'm just more than averagely careless...

sadly i left all my books behind with my ex and so am down to 23. i think we should be told, maggie, what is the average per member and then we can just multiply it by the number of members and hey presto we have a universal estimate. but seriously an average would be interesting if you have the numbers to hand...

well it may be a flattering picture but they don't look bad at all. i'd spend the time on something else (stock making perhaps) and put the money saved towards the big refit. (i'm not trying to sound like your mother)

without nonchalance there is no trick thingy years ago i was working in the fruit & vegetable department of Harrods as a christmas job. a lady asked for half a cucumber. i went backstage to my boss to ask for a knife. he took the cucumber from me and (crucially) nonchalantly snapped it in two making a perfect clean break. A week later another lady asked me for half a cucumber, i picked one up and (slightly hestitantly?) snapped it in two. it shattered into pieces, squiriting juice all over her. i've never tried it again.

we're seriously lacking pictures here. we need pictures of: Tommy's current kitchen NewYorkTexan's kitchen (preferably before and after) Fat Guy's sister's kitchen Evidence of Elyse's painting and stripping skills!

evidence of true enjoyment of food can only be positive. as i added on the other thread, i thought "embonpoint" was the word FG might have used (instead of endowment) - embonpoint means literally (in the French), in good shape. you can't argue with that.

Adam's have to stay in the imagination even if you open his gaugin link...what i thought he was going to say was that he imagined nubile and topless young things when he thought of eGullet! but i see fom this thread that eGulleters are more likely to be buxom than nubile

not wanting to be too pedantic about apostrophes but i love literally

not sure endowment was the right word (or was it?). perhaps embonpoint is nearer the mark.

is there NO political correctness on this site? thank god

i have managed to cover myself and the whole kitchen in hot spinach after i put the cooked spinach in a blender and the lid flew off...fortunately i wasn't wearing a tie.

i'm with hollywood on this one - i just don't get calves liver. i love liver pate, i adore foie gras but i can only eat the bacon and onions if presented with the cow thing intact. it's a textural thing, i think

thanks for the comments. i wanted it precisely because it was for cooking with children (i have 5!). with my new love affair with eGullett i'm not sure i can start a relationship with the Guardian as well...

i ordered this from amazon in june. they said 5-8 weeks delivery. i waited. last week they told me another 3-5 weeks. i went to a bookshop. they had it on the computer but they had never stocked it. i believe it came out last novemeber in time for christmas and this large bookshop in the City (with fair sized cookery section) had never had a single copy. does it exist? if it does, is it worth waiting for?

Blackberry & Apple ice cream i just made this up (we've had an amazing abundance of blackberries in the garden this year) but it's delicious. Stew blackberries in some apple juice - you only need a little in the bottom of the pan and keep the lid on. ten minutes is plenty. Puree and sieve. Then add some sugar to taste - remember this is ice cream so it needs to be sweeter than normal but don't overdo it the tartness is key. Add cream. Put in machine. This is one of the best ice creams ever and avoids the problem of the seeds and the varibale sweetness of straight berries. Of course if you make a custard you will get a slightly different (smoother/softer) texture - both are great but straight blackerry/apple and cream is hard to beat.