Hi Ned, you might want to try these UK based services, they might reach as far as Hull and Beverly!
www.chinadetectives.freeserve.co.uk/index.htm
www.blueandwhite.com
www.tablewhere.co.uk
English cuisine, at least for the "middle classes" has nearly always been interesting - see Mrs Beeton or Eliza Acton - but there was a period, particularly during World War 2 and several years afterwards, when rationing was in...
Congratulations, excellent selection process and a good result. To keep the blade in the best condition you'll need to get a decent steel and use it regularly - I give my knives a couple of "wipes" every time I use them....
Perhaps I did not make myself entirely clear. What I said is that apart from the actual words on the menu the whole presentation is what counts. I have seen (particularly in the US) menus which have obviously been written by a...
If it says mille-feuilles then by definition it has to have puff pastry - as quoted, the thousand leaves. Substitute any "cookie" or whatever and delicious though it may be , mille-feuilles it ain't.
You wouldn't sub beef for...
If you have an established reputation and a regular clientele with more reservations than you can handle then the menu you display is not a key factor (although it must have been good to get you to that stage). But if you're interested...
I've had the cookbook for a while and, assuming I can get reservations, I'll be dining there in October. This review kinda reminds me why we'll be going.
It was Anthony Bourdain (possibly on this board even) who reckoned that his meal...
Very true Leo, and not just of London. In fact nowadays the worst food tends to be the American "restaurant" imports, for instance that one that sounds Scottish, and any Italian owned coffee bar in London is a country mile...
