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andygrif

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    Los Angeles
  1. The Moro cookbook is a great cookbook, including a lot of mezze and Morocan influences. Very "cookable from". Moro is a very sucessful restaurant in east London.
  2. Hollywood Farmers Market... Trevisio, long leafed and lovely, 24 lbs of royal Blenheim Apricots, froze some, made jam with the rest. Makes every other apricot u will ever eat taste like nothing. Cavello Nero. Pluots, nectarines, peaches, cheries. No more Porcini (sob). No more morrels (sobsob) Chervil, Tarragon, parsley. White Corn. Shrimp and crab Jamaican Pattie, lashings of hot sauce, But i have never seen Goosberries, as Jackel10 post describes. Being from the UK, I really miss them ... rhubarb i see sometimes, but narry a goosberry ! Andy
  3. andygrif

    Using a Pacojet

    Just a quick question about the pacojet...well 2 actually. 1.) How long does it take to p-ize one beaker ? 2.) What difference does inhibiting the air pressure on return pass of the blades make. I think i'm getting that right from the website. Andy
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