Get Stuffed

Without looking it up, how much banana, percentage-wise, is in this, in Britain?

puffer fish in japan? chocolate-dipped bugs in thailand? anything else??

feel free to post whatever you have had!!!

Have you ever noticed the more expensive the culinary delight the higher the cost? For example - you can get a plate of two snags, mashed spuds, peas and gravy for as little as $12 and the plate will be brimming with food.
But - go to one of them high-falutin' places with fancy, modern art on the walls, weird looking statues that look like a murdered headless horseman or a person huddled over in absolute pain, muscles writhing, and waiters who all look like they've just come out of the wash cycle…

Hi,

Im looking for two recipes: Sambal and Satay

Any help appreciated

thanks.

You may enjoy reading/commenting on the thread on the USA branch about July Fourth Desserts

You've all witnessed it on the idiot box. TV chefs and their impossibly 'simple' meals that you too can bedazzle your friends with the next time you have them round for a nosebag.

The culinary repartee flows on par with a bad dose of the shits, the chef and his assorted hanger's on fuss, they gush and eventually they plate up their televisual Blumenthal like blockbusters for appraisal and adoration.

This usually manifests itself in the form of a panel of freeloaders/ food critics or a B grade…

Nanaimo BC-something of an unprepossessing place to most people-a veritable tsunami of travellers pass through the place daily via BC Ferries but most put pedal to the metal and head further onto Vancouver Island.

But Nanaimo does have a legitimate claim to fame on interest to travellers-culinary fame at that believe it or not.

The humble Nanaimo Bar was created in this former mining town and now local promoters have developed the Nanaimo Bar Trail!

Not great for one's waistline but…

Does anyone know how the Cliff House makes their braised spinach? I don't want anyone to be sued or worse for revealing their recipe though. It has garlic, olive oil and butter. Maybe also some lemon juice? What's the secret ingredient?

Hello People

Im organising a dinner party for me and 3 friends and I want to stay away from the boring bog standard, prawn cocktail, roast chicken and trifle(rank!!)
I want to do something amazing and would like different influences from around the world.

Can you please help me with some ideas.

Im a pretty decent cook so i can handle a bit of a challenge. xx

San Francisco Chronicle article on Restaurant markups deconstructed
Summary: Tea & booze are money-makers. Big steaks and Dungeness crab are loss leaders. Steak, says one restaurant owner "You have to put it on the menu. But you can't charge the $40 at which you should price it." Dungeness crab is local to SF, and can be expensive. "But in San Francisco you have to have it on the menu during crab season, even if you just break even."

I'll add that when I was a bar owner, one of our partners had…