Sedge sent me a couple of chefs questions which I haven't got around to answering yet, so here goes. Question of the day for Mike: If you were at a restaurant that served up a Caesar Salad replete with boiled oeuf. What to do? I'm flummoxed to be honest, was it hord boiled ? Soft boiled ? In the shell or sliced in to quarters ? Eggs my friend are surprising things, you'd be surprised where they turn up. Question of the next day for Mike: If you went to a restaurant (different one ... only one sin per restaurant permitted in "Questions without notice") and you were served Morrocan Lamb (O.K. silly choice I know.) and it was OBVIOUSLY "off" ... that catch at the back of the throat acidy rancid aroma evident within 6 blocks of the offending plate. You were then given a lecture on how Moroccan spices are "a bit different" and that some people don't like the unusual tastes and smells. (Subtext: "We've got someone here what's only ever eaten chip butties.") Moroccan spices are a bit different are they ? Well there is the fiery chilli based Harissa made from olive oil, chillies, caraway, mint, cumin, coriander, garlic and salt. Nothing too different there then, although I find that caraway can react strangely with meat, to my palate anyway. How about Ras El Hanout ("Head Of Shop") with its blend of 20+ spices, seeds and vital ingredient............Spanish Fly, it's true, honestly. After the meal Sedge, did you feel ill, or randy ?