Yes.  Sorry, was on the phone so missed most of it.

Hi Amythist, Fluffy    I'm off to the jungle - ahead of the cogs hopefully!  Enjoy the rest of the show    

Blimey how did anyone cook anything before meat thermometers

tis impressive, but you can do it by instinct and touch with an eye on the clock

was there an R in the month when this was recorded 

Bye Cos 

It's supposed to be ketchup?

Yes, in fact I thought that was the actual art ...that you should be able to touch it and know how it was cooked

Yes, he called it cockle ketchup I think 

Bye Cosmo  

I know...I guess these guys are eliminating mistakes and maximizing profits

bone marrow again  I think I must be really fussy 

I don't think I'll go to this restaurant ....what is a chicken oysters ???

Me too...think I'll stick to the salad bar !!  

is it not the underside of the chicken Baz? 

I'll join you...I'm posting while the forum is actually working 

Is that just fancy Fish'n'Chips on a sliver of butter?

What the rude bits ??? 

well that will do for me then .

Has it suddenly speeded up ???

forum was flying then 

it did and slowed again 

Yes, it's the wee lumps of chicken that can be found on the underside of the carcas (as sold), which is actually the back of the chicken in its 'live' orientation.

Yep Are we losing one of these two tonight ? 

We wish GJ  

and very nice meat too  I should have said when sold it's the underside 

missed the chef comments..was frying eggs in a phenomenally precise way...

chicken oysters and bone marrow GJ

missed it too 

No...chickens are female.

dunno Baz 

Oh of course : laugh: 

them bits Baz

Yes!

I am a fan of the pistachio

so am I 

Oh , I wouldn't eat those  

why not...its meat 

I really can't call this nod ...I think maybe Adam could be in trouble 

I'm really funny about chicken Dame ...I will only eat the breast It's one if my many hang ups