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Yes it arrived yesterday. It’s excellent, I have enjoyed the principles put forward. Basically suggesting consumers to consider where your food comes from and encouraging consumers to ask for more providence detail, and the variations in quality. I can’t say I have always practiced this. Certainly it’s becoming a heightened awareness to me. The recipes look good- not all nose and tail recipes. Here are a couple. And Tekobo I know you like duck. Sent from my iPhone using Tapatalk

Hmmm. I am planning a meal for later this month and have been trying to decide between duck and rotisserie chicken and was leaning towards chicken. This duck puts the cat amongst the pigeons, so to speak.

Just finishing up a short trip to NYC. All the rubs I ordered got delivered in time, just! Thank you all for your recommendations. I can't wait to get these home.

In the beginning there was lamb, and oh what a lovely lamb it was. Marinated in Balsamic just overnight with fresh rosemary and sage. Staked on the skewer and spun for 2 1/2 hours over an open fire and basted with a special sauce of Allegro, Japanese BBq sauce and apple cider vinegar. The sides as plated were Swiss Chard in a marinera and cheese, fresh garden cukes and cherry tomatoes, chopped kale in a vinaigrette with sweet dried cranberry, sliced almonds and walnuts, and of course a baked potato with butter, sour cream and chive accompanied by a good Polish beer. Also pictured is a herb garden established this year, crowded with herbs, too many. Next year I'll space them differently or build a bigger box.

I was in London last week (picking up an award for my father who is unable to travel), and the food highlights of the trip revolved around Fergus Henderson's St John Restaurant and a pub staffed by alumni of that kitchen, The Anchor & Hope. Well-deserved slurs aside, I've been trying to believe that British food can be truly spectacular; the signature chicken pot pie from Tamasin Day-Lewis's Tarts with Tops on was one of the best things we ate last winter. The two restaurants above are game-changers for one's perspective on British cooking, and by far the best food I've ever eaten in the UK. There's a generational difference between the two places, in every sense: The first has white tablecloths, a Michelin star, takes reservations, and I'm not the oldest person in the room. The second has sanded wood tables, no reservations, I could be the oldest person in the room, and is a true madhouse in the evening as the 6 pm kitchen opening approaches. I was only able to get a table because a bartender spotted me through the crowd and introduced me to the list keeper as one who had kind words for their cooking at lunch time. They're alumni gunning for St John's crown, and the no reservations policy is a brilliant way to assure energy in the room. I'm still torn which place is better; if the descriptions don't bias you, why choose? Fergus Henderson has a pair of books available in the UK, the first of which is now a paperback in the US: The Whole Beast: Nose to Tail Eating. At the song for which it sells, I'd call this an essential cookbook. Only partly a carnivore's circus, but very on-topic for the KK crowd, with many dishes that would benefit from a bit of smoke, and lots of advice and recipes involving brines or cures. The sides also would go great with any KK fare; a bit of anchovy, caper, parsley dressing on broccoli transforms it into a dish that can hold its own at a barbecue table. More generally, I want to think of my KK as my go-to oven for that extra edge, for any dish that pops into a 375 F oven. The flavors here are certainly lusty enough to stand up to an outdoor fire.

@tekobo that is a real nice selection of rubs !!!!!

Marinated some ribs overnight with some honey bbq sause . Gave them a pat down and thought I might try the smoke show Tony b sent me pecan butter tasted terrific. Sent from my SM-T835 using Tapatalk

Made some chicken sates that turned out very juicy and good. Also made some sweet rolls with the grandkids.

Never seen either Heath Riles or Elk Creek, Robert. Any specific recommendations? MSG is a non-issue for me anymore. Back in the day, it was because lower-quality Chinese restaurants used tons of it. If a little made the food taste better, then a lot of it would make it taste great! philosophy. That's not the case anymore. It's glutamate, in general, that creates Umami - naturally found in mushrooms, soy sauce. So use a light hand and you should be OK. YMMV

I waited until fresh peas were in season and then...cooked them. They were nothing like frozen peas. More like a robust bean. Ironic because the notes in the recipe for Braised lamb, peas, creme fraîche and mint in The Book of St John refer to Fergus Henderson being told, by a wise old chef, to wait until fresh peas are in season and then use frozen. That dish and many others from all of Fergus' books are well worth making. I love the freedom he gives you by being imprecise by referring to glugs of oil, enough stock, medium oven and, best and most mysterious of all, disciplining your mint. This is a photo of that dish on the KK when I made it in March this year. It was delicious. We made the pilgrimage to St Johns Bar and Restaurant last month and I decided to tag this on to @Syzygies' post here because I know how much he loves that place. We got there early, before anyone else, and left after most. The sign of a good lunch. Don't be put off by Fergus' nose to tail reputation. This is a place to take a chance, it all tastes great. Faced with the menu below, I imagine some of you would find it challenging. St.JOHN Smithfield LUNCH 10.07.21.pdf I was not so sure about the more out there stuff and so my choice was the first of each list below. Everyone enjoyed what they had chosen and I might even be tempted to try to make tandoori cubed ox heart one day soon, the papaya marinade would tenderise it nicely. There is something to be said for using, and enjoying, every part of the animal that died to give us that premium steak. Starters that we chose Deep fried lemon sole and tartare sauce Rabbit offal and radishes Rolled mutton and celeriac Smoked eel, potato and dill Main courses to follow Roast veal rump, carrots and trotter Grilled ox heart, jerusalem artichoke and aioli Grilled mackerel, peas and horseradish Pigs tongues, butter beans and green sauce I am not a dessert person but we thoroughly enjoyed sharing a plate of 12 warm madeleines, dipping them into the lovely sweet wine that our waiter recommended. Heaven. Ly.