For best results consume within three days. Not necessarily on purpose-we took a trip to Orlando in early February, and returned so sick from a cocktail of assorted ailments (probably the most critical of which was bronchitis), that we retreated to our home and didn't come out unnecessarily for three extra weeks. But, despite all his experiments and efforts the man himself has not too long ago introduced what it is that he craves: "A dirty kebab", a 70's prawn cocktail ("not crayfish") full with iceberg lettuce and a packet of Scampi Fries. Since Heston Blumenthal burst onto our screens within the early 2000's we have been witness to an entire manner of tips and experiments that we by no means thought doable with our food. Blumenthal is in reality a self-taught chef who loves food and is as hungry to study it and experiment with it, as he is to eat it. Blumenthal and his Fat Duck restaurant are credited because the inventors of the bacon dessert craze. Following the present, I visited my first new restaurant in what appeared like ages. We visited a cute and elegant little restaurant known as Bistro Bordeaux, which is true in downtown Evanston. It's been a very very long time since I visited a French restaurant.
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