LibraCarr

Hi again, If you want to add chilli, I would sugest that you upgrade to'Scotch Bonnets'. Careful though, do not use a lot, finely chop and remove all seeds. After prepping the bonnet, do not touch your lips or any part of your body (easy) as they will seriously burn!!! mix in at the first stage as described. Thanks for the reply good friend, Johny Carr.

Hi, Should we have a protest march on the factory? lets convince Kennedy's that the products that they sold were good and should not give up!Lets encourage them to re-market, we owe it to our little ones. ChefJohnnyCarr@aol.com

Hi, Why do we go out to buy a gourmet burger, stay at home, prepare the meal together and enjoy!. Is that not better than getting annoyed with something that is centrally prepared. If a burger is made somewhere in England, it will arrive at the restaurant that you are dining raw. The restaurant should provide the meal to your liking. It is to easy to make statements like we cannot serve rare, medium or well done. If they make these statements they are not a restaurant but a fast food outlet (would you like your wine served in a polyestyrene cup, Sir) Buy your minced beef, add one medium egg for it to bind, add various herbs to taste and mix. Add a little black (ground) pepper to taste and sea salt then mix again. Leave it to settle for an hour or so. To time this 'marinade' drink two glasses of wine or two cans of lager. Do not to use a seeded bun it is so Mac/Bk. Instead buy a nice crusty loaf of bread, cut it thick. Gauge the size of your slice, and shape your pattie to fit, (slightly larger as the cooking process will shrink the meat). Place your pattie (some people call it a beefburger) into a pre-heated non stick pan with a little olive oil, then listen to the sizzle. Rare takes usually 3-5 minutes on a lower heat, well done takes about 7-9 minutes. To test that it is how you like it, take a small sharp knife nife and make a deep deep cut, if it is cooking to quick turn the heat down. If you cut the pattie, when serving make sure the cut pattie is served face down. Your the chef.... to much heat burns the food, its better to cook it on a slower heat than do a MacDonalds burger in less than two minutes. When you are in the final prep stage dress the plate with some nice fresh, washed and chilled salad leaves, toast the bread under the grill, and then serve to the love of your life. Isnt it time we did not accept feeble excuses?. Regards, Johnny Carr ChefJohnnyCarr@aol.com.

I think that Foxtons chose a good time to open, the planning commitee were tired as they had attended six planning meetings in the year and allowed them to open a office that uses to much light, has big chillers for cold drinks, and has five big screen tv's that distract motorists. Its also a pity that Southwark council do not issue penalty tickets for badly designed logo's on cars. I think that the beggars on Lordship Lane should place themselves outside the office, as they will keep warm from the lighting and will be seen by all!.

I would recommend, if you want to make your little ones happy, going to see Santa at Booteeki, Melbourne Grove, (Near Train Station). He has a cult following and sadly bookings are advisable as it is said that this grotto is the best traditional one around.

Dear ED's I have been a event organiser for many years. The biggest cost to any organiser is the marquee. It is advisable to get it sponsored as it is so expensive. Estimate your stall/trade stand space then multiply it by three, then add 10% for buggies and fire extinguishers etc. thats the secret to a non crowded marquee. In respect of not seeing Santa Claus, I can advise that Santa will be at Booteeki, Melbourne Grove, East Dulwich on the second and third weekend of December. This Santa is very good! far better than any other store or Harrods. I saw him at St Pancras International last weekend, (he was on Channel Four last Christmas and is also pencilled in for either the Jeremy Vine or Chris Evans shows on BBC Radio Two in the coming weeks). Santa enthused that Booteeki is the very best (temporary) Grotto there is and boast's sheepskin rugs on the floor, presents for the children and chocolate coins(which is a currency in Lapland). Santa buys carrots with the stalks on and mince pies, organic of course, locally as his reideers love eating both! While Santa was in East Dulwich two years aqo a new baby reindeer was born - he named it 'Dulwich'. In closing, please do not be to critical on event organisers. My experience is that people believe you just turn up, set up the event and thats it. Look at this way, how long does it take you to organise a family event? try multiplying that time/numbers with the gate figures of a fair, and you go some way to realising how hard it is...... Here endeth the first lesson.