Comments on: You notice some funny things…

by: Jeanne

Mon, 26 Jan 2009 18:17:22 +0000

Happy New Year (rather belatedly!!) Nice to see you are alive and kicking. Smappers and content thieves - uurrrggh, don’t get me started! Thoe other day somebody whom I thought was a friend hotlinked to my picture with no hint of credit to me and when I pointed it out to her she disappeared from my comments in a huff!!

I love tongue but have only ever had beef - would love to try sheep…

by: Trig

Tue, 06 Jan 2009 22:41:57 +0000

I asked him earlier and apparently he cooked this:
http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/chinese-pig-s-trotters-recipe_p_1.html
which he reckoned put about half a stone on his weight.

by: ros

Mon, 05 Jan 2009 13:46:48 +0000

Hi Ginger. I’ve thought about watermarking my pictures but I never thought anyone would particularly want to steal them until now. I honestly don’t understand what it is with content thieves. Do you still want a list of HAmmersmith restaurants? Sorry for not getting around to e-mailing you before.

Feanor, I think you’ve just reminded me of why I haven’t read any fiction in years! What narrative!

Trig, what did your Dad do with the trotters? The dishes Fergus Henderson described on stage were gorgeous but took a long time to make. Still, it could be a good Easter Holiday project.

Helen, I have a list of offal recipes I had stocked up which I couldn’t try due to a lack of a good butcher last year. Tongue and tail is next on the list with the tongue sitting in my slow cooker right now.

by: Helen

Thu, 01 Jan 2009 12:01:27 +0000

Welcome back Ros! It’s great to see some offal there in your dish. I think Fergus is brilliant too and I love both tongue and sweetbreads. How excellent that you have a decent butcher. Here’s to more meat feasting in 2009!

by: Trig

Wed, 31 Dec 2008 18:18:03 +0000

Good to see you posting again, Ros. Over Christmas dad took us all to the local farm where he gets his lamb and pork and we were shown round the pig pens. This definitely counts as Love Thy Butcher. He got free trotters last time he was there buying sausages and rolled loin.

Happy New Year to you and wishing you grand feasting in 2009.

by: Fëanor

Wed, 31 Dec 2008 13:21:28 +0000

Hey Ros: Happy New Year to you! Good to see your blog back. I’m not much of a cook myself, but I can drool with the best of them over your lavish preparations and recipes and photos. Meanwhile, why don’t you check out this recipe and let me know if it’s as great as it’s touted to be in the book!

by: Ginger

Wed, 31 Dec 2008 12:30:35 +0000

Hello! Happy new year! Glad to have you back.

I know what you mean about the picture thieves, I’ve taken to leaving rude comments on their sites but I really should get round to watermarking photographs.

I love the sound of this dish, I’ve been seeing this kind of thing a lot lately: dishes made up of more than one cut and I think it’s a great way of cooking.

H G Walter is great isn’t it, a little too far for me now I no longer work out that way.