I want one too! I prefer the gelatinous broth and meat! Sometimes I add bone marrow if they are available.
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I have said it before and am saying it again: you are the soup master! 
When are you going to Taiwan? You must.
I always use bone-in beef shin for broth and braises. It’s got bone, meat and marrow thus perfect for many uses.
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Oh, my, Mr. H. Stunning.
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I’ve actually been to one of Ramsay’s Kitchen Nightmare place from his first series in the UK. This was, I think, after the show. It was OK. No longer in business though - which may say something.
As for dinner Chez Harters, it’s a lightish lamb stew - a navarin if you wish, including the traditional turnips but, also, celery, potato, chantaney carrots, veggie stock, parsley, chives and a few broad beans right at the end.
For dessert - flummery. No, me neither. But apparently you soak porridge oats in water for 48 hours and throw the oats away. The water then acts as a setting agent. Mrs H tells me she will then weave her witch magic with cream and eggs (and, no doubt, other “stuff” to make a lovely 17th century pudding. She says it’s Scottish but Google actually tells me the first record of it in 1623 says its popular in my home county of Cheshire.
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Does it taste like a normal pudding of today?
Our friend cooked a spectacular homemade dinner for us last night with some phenomenal wines. He made fantastic spicy pasta with sautéed lobster, red jalapeño, garlic and scallions; excellent baked potato with a soft boiled egg and topped it with tonnato sauce; soft shell crab francese; venison 2 ways- venison chile and venison medallions wrapped with corn cob smoked bacon, sautéed mushrooms, wild rice with toasted peanuts and cumin; excellent lyonnaise onion soup; refreshing salad with kiwi, radicchio, avocado, pine nuts and scallions; some of the phenomenal wines we had were a 2012 Caymus cabernet, a 1981 Beronia Gran Reserva Rioja that was still going strong after 38 years, 1986 Ridge Jimsomare red zinfandel that went great with that awesome spicy pasta dish, and a Heitz Cellars port that went great with the 2 desserts of sublime key lime creampuffs and baked apple custard tart that was baked inside the crust with fresh blackberry sauce on the side. We also started off with some vidalia onion sandwiches with trout roe.
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Holy cow. A bacchanal!
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I want friends like yours!
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Sounds like a perfect day!
WOW!!..What was the occasion?..even if there was nothing special…special friends, made super special meal…just WOW!!!
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Yikes - sorry @naf, bad bbq is worse that no bbq. My test run of ribs were about as lackluster as your meal, I feel your pain 
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Not to worry …if you need to we can always collaborate and partake with me in Queens…
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Well, I have a 61st birthday coming up on Friday, but he cooks like that all of the time 
He is very talented.
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Happy 61!..I am looking down at 65, and of course hoping to not to have pay my almost $1k per month in health insurance any more!!(Obama Care).
What else are you doing for your 61st?
Many Happy Returns this week!
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We are very fortunate to have friends like them that we actually met at another online food forum 
He is very talented and loves to cook and entertain. Mrs. P has reciprocated, and we have had them over for dinner at our home as well, but as talented as Mrs. P is, he is in another league.
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It sure was We didn’t get home until 2 AM. I was still hungover this morning
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I am sure you will post on the NJ board…Love your introspective!
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Well, following on Eli’s post make mine here a non-starter.
But anyway, I got a free whole cold pizza using my 7Rewards at my fav 7 Eleven. No problem. Figured I’d bake that pie to oblivion at 550. But wait, cooking instructions on the package say bake at 325 for 20 minutes. So knocked the oven temp down to 325. Should have followed my intuition. Pizza crust turned out soft and bread-like. Next time, and there will be a next time, because we love free food, this pie will get heat blasted! I did add about five oz of button mushrooms before the pizza went into the oven.
Takis for a go-with…
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