Delightful way of eating as well, nothing more stomach churning than sharing a table with someone who does not eat properly! An absolute delight as always, thank you.
Thank you! And what of crab and lobster? I won't order these delicious foods in public because the shells and accompanying tools put me off. That scene from "Pretty Woman," where a bit of shell flew across the room, happened to me when I was younger. Although the surprised recipients of the fragments took it all in good humor, I've never dared again. Thank you.
Although this is my personal opinion, I do think that the background music is annoying and quite misplaced. Perhaps many will have to disagree with me, but why don't you replace it with a piece of classical music?
Ow. Thank you so much for teach me the correct translation word for langostino: Langoustine. I know it sounds silly but when I was in US and was trying to describe this dish to my coworkers they say: Do you mean Prawn? Or Shrimp? I was so mad they coudn't figure it out what food I was trying to describe to them and the awful google translator and wikipedia deliver me Shrimp or Nephrops norvegicus as an answer. Also, love your lessons.
William, I am besot with worry. But, firstly, please sit down, you will thank me later. This is not a question about tricky foods but tricky cutlery. I shall simply come out with it; I own individual fish knives and forks. (Crack open vinaigrette here.) I know that Queen Victoria hated fish knives and relished using a clump of bread roll as a food pusher with her fork. During the later part of the Victorian Era, marked by Gosford Park, two forks were used for a fish course. (Where were they placed?) And now I have the final iteration of the complete evolution of the fish fork and corresponding knife. My question is, if I am being so louche as to offer a fish knife, how is it held? Sorry for bothering you over such minute minutiae. Thank you ever so much.
William, watching you masticate is such a voyeuristic pleasure, right down to greasy fingers. Seeing you approach a cob with demure gustation leaves me flushed with delight searching for my vinaigrette. I hope to see you tackle the proper approach and mount for enjoying an ice cream cone.
Delightful way of eating as well, nothing more stomach churning than sharing a table with someone who does not eat properly!
An absolute delight as always, thank you.
Thank you! And what of crab and lobster? I won't order these delicious foods in public because the shells and accompanying tools put me off. That scene from "Pretty Woman," where a bit of shell flew across the room, happened to me when I was younger. Although the surprised recipients of the fragments took it all in good humor, I've never dared again.
Thank you.
Do I need the british accent as well??
Artichoke would have been a good one.
Very useful. Thank you!
Although this is my personal opinion, I do think that the background music is annoying and quite misplaced. Perhaps many will have to disagree with me, but why don't you replace it with a piece of classical music?
Ow. Thank you so much for teach me the correct translation word for langostino: Langoustine.
I know it sounds silly but when I was in US and was trying to describe this dish to my coworkers they say: Do you mean Prawn? Or Shrimp? I was so mad they coudn't figure it out what food I was trying to describe to them and the awful google translator and wikipedia deliver me Shrimp or Nephrops norvegicus as an answer.
Also, love your lessons.
Mr Hanson, Could you please show us how to eat curry? Thanks
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William, I am besot with worry. But, firstly, please sit down, you will thank me later. This is not a question about tricky foods but tricky cutlery. I shall simply come out with it; I own individual fish knives and forks. (Crack open vinaigrette here.) I know that Queen Victoria hated fish knives and relished using a clump of bread roll as a food pusher with her fork. During the later part of the Victorian Era, marked by Gosford Park, two forks were used for a fish course. (Where were they placed?) And now I have the final iteration of the complete evolution of the fish fork and corresponding knife. My question is, if I am being so louche as to offer a fish knife, how is it held? Sorry for bothering you over such minute minutiae. Thank you ever so much.
Same way as a normal knife!
Thank you as I can now step back from the ledge. Catastrophe is averted. Thank you.
I was wondering about the sound the last time.
William, watching you masticate is such a voyeuristic pleasure, right down to greasy fingers. Seeing you approach a cob with demure gustation leaves me flushed with delight searching for my vinaigrette. I hope to see you tackle the proper approach and mount for enjoying an ice cream cone.
hello sir.. Please come to India Bombay city i want to learn and work with you sir.