Comments for Bottles & Cooks

Comment on Grossi Florentino, Melbourne, Australia by Bobby Cuthbertson

Bobby Cuthbertson — Tue, 07 Feb 2012 10:29:13 +0000

Enjoyed every bit of your blog post.Really thank you! Awesome.

Comment on Madeira Restaurante, Cardiff by Malaya Upshaw

Malaya Upshaw — Fri, 03 Feb 2012 09:59:53 +0000

A round of applause for your post.Really thank you! Much obliged.

Comment on Venture In (evening meal), Ombersley, Worcester WR9 0EW by Perla Cogswell

Perla Cogswell — Sun, 29 Jan 2012 21:48:44 +0000

Thanks so much for the article post.Really looking forward to read more. Cool.

Comment on Turners of Harborne, Birmingham by Nathen Luedtke

Nathen Luedtke — Sun, 15 Jan 2012 13:56:39 +0000

I value the article post.Really thank you! Keep writing.

Comment on Mock Shark’s Fin – a story. by Eddie

Eddie — Wed, 04 Jan 2012 16:19:18 +0000

Just made sharks fin soup with abalone. Have to say that I can’t tell the difference – from memory.

Recipe:

Defrost “mock” sharks fin. Add boiling water to it; leave for a minute; drain and then leave to soak in several changes of cold water over an hour. Add the drained “mock” sharks fin to chicken stock and the liquid from a tin of abalone. Simmer for 30 minutes, then add the shredded abalone and a dash of soy sauce. enjoy.

Comment on The Bull (grills), Barkham, Berkshire by Eddie

Eddie — Wed, 21 Dec 2011 12:42:07 +0000

I had a terrible roast turkery dinner at The Bull on 12 Dec. The meat – all breast – was terribly dry even with the gravy. I suspect that it was frozen and re-heated. Veg was just ok but over cooked. Beer was excellent.

21 Decd

Comment on Braai and Potjie (Dutch Oven) plus ribbetjie recipe by How to Barbeque

How to Barbeque — Sat, 10 Dec 2011 20:24:05 +0000

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Comment on Taj Mahal (Indian/Bangladeshi), Wokingham, Berkshire by Libby

Libby — Fri, 04 Nov 2011 17:03:24 +0000

If you wrote an article about life we’d all reach enlighemtnent.

Comment on Imperial China, Teddington by Eddie

Eddie — Thu, 27 Oct 2011 15:07:02 +0000

90% of all shark’s fin soup served in this country is “mock”. The Japanese invented “mock” sharks fin about a decade ago in response to California banning certain types of food including shark’s fin.

In China, most Buddist restaurants will serve “mock” meat – goose, fish, chicken etc. They are all made from Soya Beans. They all have a meat like texture unlike Quorn which is like mince and has no texture.
E

Comment on Imperial China, Teddington by peter venkman

peter venkman — Thu, 27 Oct 2011 14:01:35 +0000

This place servies shark-fin soup. Go somewhere else.