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I would call bullsh!t on that claim. There may be a clever little caveat to it that only four people remain employed by the original Borough family company, but total workforce? Male cows!
veni bibi saltavi
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There are 'fewer than 10 staff' involved in the actual making and distilling but that's probably true of even the most commercial of distilleries whatever the product as it requires hard-won expertise. The number of distribution, accounts, reception, museum, cleaning and other necessary support staff is an entirely different matter.
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Nagy Vilmos wrote: I'm also a wine, beer and gin snob.
If you can find it, try Botanist[^] from Bruichladdich. And make sure you try it without mixers - it's very tasty. 
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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I am not a complete food snob.
Good bitters for cocktail is essential.
If your cheeses are stinky is a sign you did not eat them quickly enough; or they were not stored properly by your cheese-monger.
Truffle everything is horrible, especially if synthetic truffle flavor is used. Truffle is an exclusive ingredient not to be used everyday. Put some money aside and once in a while, get yourself a real french (or Italian) truffle from a good vendor and you will experience heaven (but it difficult to prepare dishes with truffles, and it can get expensive to just experiment!)
I bought a truffle for Christmas a couple of years ago, it lasted me 2 weeks.
Exotic salt ... useless. you only need good coarse salt (kosher and/or grey sea salt) and good finishing salt (for example maldon salt).
I'd rather be phishing!
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Maximilien wrote: you only need good coarse salt
Agreed.
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Well, Gorgonzola and Cacio Cavallo have always pretty strong smells!
I agree: truffle everything is terrbile, and my dad is taking this habit. I'm not overly fond of truffle, but in some dishes is divine - here there are even typical chocolates made with truffle!
Geek code v 3.12
GCS d--- s-/++ a- C++++ U+++ P- L- E-- W++ N++ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t++ 5? X R++ tv-- b+ DI+++ D++ G e++>+++ h--- r++>+++ y+++*
Weapons extension: ma- k++ F+2 X
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We have 5 salt varieties:
- Table salt - not used very often (probably mostly for a brine gargle when the throat's playing up)!
- Coarse salt, not used often, but used for pickling and rubbing into pork rinds
- Sea salt - our mainstay
- Potassium Chloride which we have because I have below average K levels. I use this blended with fine salt if I sprinkle salt directly on my plated food
- Water softener salt - but we don't actually eat that!
I wouldn't say I was a snob, but I still love food. Almost everything at home is prepared from scratch (or frozen by us for later consumption).
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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I have none. On the rare occasions that salt is required to enhance a dish I use soy sauce or yeast extract. I never add salt at the table. Does that make me a reverse food snob?
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I think that a quick review of what a snob is worth a shake. Here's Dictionary.com's definition:Quote: a person who believes himself or herself an expert or connoisseur in a given field and is condescending toward or disdainful of those who hold other opinions or have different tastes regarding this field
Point 1: You have to believe yourself a connoisseur. I'm not sure about this point as I think you only have to believe that you're better than someone else.
Point2 is the kicker: Condescending/disdainful. This pretty much sums up the word snob.
If you eat no salt and you feel superior as a result, then maybe you are. Someone who is discerning but also believes that we all like different things and that's part of life's rich tapestry is unlikely to be a snob.
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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0) No.
1) No.
2) No - ish. Herself still has some of her Stilton left from Christmas, and I find that stinks quite enough...
I don't think of myself as a food snob: but I do have a sous vide, and a vacuum sealer, and a slow cooker, and...
Useful gadgets, which help produce better food - not Michel Roux Jnr standard, but better than "average" quality.
No, I don't eat at McD's - but I enjoy a BK from time to time - and I cook a much better burger in the sous vide 
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Gadgets, whether useful or not, are just plain fun. 
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I don't have a sous vide, but I'm intrigued by the concept. They seem to be coming down in price?
I have the rest, plus:
- A breadmaker - I use this to do the donkey-work, but remove the dough for a final knock back and I do final proving and baking in a bread tin
- A pressure cooker - mainly used to make my own stocks, but I occasionally make soup and I've used it once to make spaghetti sauce and I was impressed by the quality and convenience
- A decent barbecue - I'm pretty sure you get deported from North America if you don't have one
- A panini and waffle grill which also does a great sear on steaks
- An electric smoker - ribs that have been slow smoked for 3-4 hours are to die for. I buy salmon in bulk when it's cheap then portion, smoke, vacuum-pack and freeze. We had smoked salmon and rice for dinner last night!
I don't think I'm a snob, I still like a banger and fried onions in a roll with chips (maybe the use of a stoneground mustard makes that a snob dish?) and good ol' fish an' chips!
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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I forgot the breadmaker...got one of those as well. And a Juice extractor from Hades, a variable temp deep fryer (great for Sweet and Sour Pork Hong Kong style, and Chinese chicken dishes, as well as Tempura), George Forman (Panini, toasties, chicken breasts), and (naturally) espresso machine!
The sous vide is surprising in that it cooks evenly and the same each time - so you can cook "perfect" steaks, than flash them on the barbie to sear the outside and start the Maillard reaction. Same with burgers, and chicken - you know they are cooked through, so you are just added "external flavour".
And it's great with cheap cuts of beef - sous vide a joint at 54.5C for 18 hours and it's soft, juicy and very, very tender.
Mine is one of these: Sous Vide Sumreme Demi[^] which is small enough to fit in the kitchen (smaller than my bread maker!) but big enough to cook four proper steaks. If you've already got the vacuum sealer then that is all you need (apart from storage space for the rolls of plastic - I use 50m per year!)
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Quote: Juice extractor from Hades
.. sounds a bit iffy Griff? Is it a juice extractor that originated in Hades or does it only extract juice from Hades? What kind of juice does it extract (ewww!)?
Maybe it extracts juice from fruit that has gone to hell? If so, I assume that the juice is probably part fermented? I could see that as being useful in making your own cider or perry?
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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My guess is that it is hell to work with.
What do you get when you cross a joke with a rhetorical question?
---
The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
---
Do questions with multiple question marks annoy you???
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That would be my guess too, but I never let facts get in the way of a joke (good, bad or indifferent)!
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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It's like a V-8 powered cheese grater, crossed with a centrifuge.
I got it for my mother when she had a tumour in her oesophagus and had difficulty swallowing solids. After she died, I "inherited" it.
What does it juice? Fruit, vegetables, fingers, rocks...anything really. 
This bit[^] apparently spins at 12,500 RPM and you can shove anything up to a 3 inch diameter into it...
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Quote: you can shove anything up to a 3 inch diameter into it
OH, the HUMANITY!
You've sparked off another Phil musing:Quote: V-8 powered cheese grater, crossed with a centrifuge
I'm getting a picture of liquid cheese ...
Could this be how they make Cheez Wiz?
... don't be silly, I don't think cheese has ever been in the same vicinity as Cheez Wiz during production.
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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That looks more like something that would be found in a research lab or some other place like that!
What do you get when you cross a joke with a rhetorical question?
---
The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
---
Do questions with multiple question marks annoy you???
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In theory it's domestic cookery equipment.
In practice, I suspect it's designed for disposing of the bodies...
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Talking with my wife about sous vide on the way home last night, she reminded me when we had the shops in Bristol and we had a ham cooker (for the deli). This cooker was about the size of a washing machine. It was basically a large thermostatically controlled water heater. It took 2 whole gammons. We would drop the gammons in a "casing", a sort of extra large roasting bag and put the cooker on overnight. In the morning we'd switch it off, allow to cool, then cart the hams off to the walk-in fridge to completely set. They'd stay there in the sealed casing until they were needed, when we'd remove the "jelly" and skin and take them out to the deli counter to be sliced on demand.
We used the same cooker to cook whole beef sirloins too. Delicious.
I'm sure the temperature control was not as fine as a sous vide, but the principle was the same. I don't think the temperature could be adjusted, but it was a heck of a time ago (early to mid 90s).
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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Quote: I don't have a sous vide, but I'm intrigued by the concept. They seem to be coming down in price?
If the comments of Giles Coren, restaurant critic of The Times, regarding sous vide have reached a wider audience - a spattering of rude words to the effect that sous vide is an abomination to God and man and should be assigned a very special place in Hell - then I imagine they are!
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Sounds like a food snob to me! 
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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Well of course, I'm a man of habit.
No, no, no, no.
However, at the weekends I eat a lot of garlic-stuffed olives, various cheese and biscuits and pasta salads. Which I definitely don't make myself.
During the week (after work) as a rule just rollmops and tea, although I had a London Pride last night. I used to be a beer snob until I realised some were just beers I like, not necessarily 'better'.
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