Photograph: Garry WeaserThe Thursday September 6 session has now ended.
Hello fellow foodies, and thanks again for all your posts.
The last session was like a quick zip through some of my favourite things - I especially enjoyed the all-pile-in discussion on black pudding, whisked up with a bit of technical hitchery (NOT my forte) and stuffed with the necessary amount of passion that all food discussions need.
What particularly made me smile was the mixture of dogma ("you must NEVER put oil in your pasta water") tempered with the attitude that there is no right and wrong in the kitchen. As a chef with 15 years' experience, I kind of know what I think about most things, and so I tend to veer towards the "this is the right way to ... ", but it's making me feel all youthful again to re-think some things through.
So I'm back at 2pm on Thursday to answer queries that came up after Elvis had left the cyber building (which is where he lives now) such as my Never Fail Victoria Sponge recipe, which Balsamic is the right one to reduce to a glaze and what to do when someone dupes you into buying a lifetime supply of German salami. And of course any new ones that have been troubling you in the last fortnight.
And lastly a quick thanks to Marcel56 for both defending my honour and also typing in what is remarkably close to the way I cook my magrets.
