Master chef the Professionals. Marcus, come and criticise our suveè.

[Fuckerysmuckeryboilsnspornery]

A week to go till we can snuggle down under a warm blanquette of jus.
What will this season fig and samphire be?

No Maria a huge arse

Apologies Marina

Meg if you saw my arse, you'd have no words to apologise.

from the shock
and the fact that I think I can control the tides

I think something has just landed on mine (ass as big as a comet )

Evening all.

Here we go. Sitting comfie.

It's all very young, white and male tonight.

Evening!

Then 'scraps' are funny. Take a big chunk of cheese, make it look a bit smushed up, and pretend it's scraps.

Yes, nothing like scraps in my kitchen. See that huge rack of ribs!

I like the scraps challenge. I'd like to give it a go.

Yep. I noticed the rack of ribs too.

I like it as a challenge. But they aren't really scraps, are they?

Egg fried rice is the sort of thing I could make with those scraps.

That is quite a chin cleft!

And the (now) traditional bone marrow beignet.

That was impressive handling of the pasta maker.

It was.

I'm not sure about deep fried stuff in soup.

Already cooked beef done sous vide. Unnecessary sous vide-ing is the way forward.

That's very brown, and oily.

Must put a sous vide on my Christmas list (not).

Almost missed it. That beef....a travesty.

sven doing good stuff

Sean reminds me of someone and I can't figure out who. It bugs me.
Hope Scottish Jamie is doing better.