COMMENTS MADE

• On Eggs Benedict:

  Posted on 8th of May 2009

  Why does the method state "drain both eggs" when the ingredients list states 1 free range egg"?
  
  Perhaps someone forgot to proof read the recipe?
  
  I have also found that if you put 2 tbspns of vinegar in a small pot of water, the eggs taste vinegary, yuk!

• On Beef onglet stroganoff:

  Posted on 24th of March 2009

  So good to see a recipe for onglet, a really tasty steak at a fraction of the cost of other prime cuts. Your butcher will probably need prior notice to prepare this cut for you, but well worth it!

• On Spicy scampi and chips with XO mayo:

  Posted on 14th of February 2009

  where do i get dried shrimps and scallops????

• On Mackerel teriyaki:

  Posted on 3rd of November 2008

  No mention of Rice Wine in the ingredients list, how much do I need?

• On Puddledub Buffalo & Auchertool Angus:

  Posted on 15th of June 2007

  The enthusiasm for the product, as well as the superb quality of the buffalo meat make this the first place I visit at the farmers market. The care that they take, along with the sense of pride in doing a great job locally, all make them stand out in our book.

• On Original Smokies from Arbroath:

  Posted on 30th of November 2006

  My kids ( 4 and 6) loved the smokies, to see them cooking in the barrel and eating them hot is the best fast food they have ever had! Thank you for keeping it wondefully simple and letting the flavour sing through. you are our hero, as without you an amazing delicassy would not be available to the local community.