Serious Eats - seriouseats.com

I'm in the UK, and this is a publicity stunt by the Royal Society of Chemistry. Less enjoyable than a couple of years ago, when they whipped up discussion in the press about the perfect Yorkshire pudding - that wasn't a bad recipe if you like very big stiff Yorkshires. I prefer mine to be a bit softer.
http://www.rsc.org/aboutus/news/pressreleases/2008/perfectyorkshire.asp

Staying there I might be tempted to go into the Euston Tap: http://www.eustontap.com/
and not leave!
If you go to Borough Market, look up the Rake and The Wheatsheaf - both great pubs nearby. If you visit Covent Garden I like the Porterhouse http://www.porterhousebrewco.com/coventgarden.html

I like Chilli Cool, but be warned, there's a lot of offal. Its good and cheap though. Another favourite near King's Cross (not so cheap) is the tiny Sushi of Shiori: http://www.sushiofshiori.co.uk/index.html
For Englishness, I'd go to Canteen: http://www.canteen.co.uk or if you can scrape up the dosh, one of Fergus Henderson's St. John restaurants. Possibly slightly more affordable is the Hix Oyster and Chop House: http://www.hixoysterandchophouse.co.uk/

For a great budget curry, I like Tayyabs: http://www.tayyabs.co.uk/
But also Dishoom for a different kind of curry experience: http://dishoom.com/
Other budget favourites are the Vietnamese Cay Tre: http://www.vietnamesekitchen.co.uk/
and Chinatown http://www.chinatownlondon.org/ is always worth a visit
(I like Rasa Sayang which is Malaysian and the Leong's Legends for dim sum).

One thing you should look out for is early evening offers at more expensive restaurants. One of the best meals I've had this year was a "pre-theatre" special at Hawksmoor http://www.thehawksmoor.co.uk/index.php They also do one of London's best burgers.

My first thought on hearing this was that it would be a fridge cake, a bit like this one:
http://uktv.co.uk/food/recipe/aid/530155
I'd prefer one made with Hobnobs, like your picture, or digestives to Rich Tea biscuits.

Homemade in a cafe to denote a product that could easily be bought in but has been made in-house e.g. cake or soup.
Really, that well stocked commercial kitchen right behind you and you got up this morning and made those muffins in your house? Did your dog help?

Its just me and my honey tonight and we're having an early dinner of ribeye steak then salty nibbles later on - cashew nuts, olives, and crackers with the last of the Christmas cheddar and stilton.
I've a bottle of tawny port to breach and he's having some Belgian beer.

I just had crab on toast for breakfast. Mmmm.

I would love a Kitchen Aid mixer. I have hinted that a spice grinder would be welcome. I would also like Nigel Slater's new books about fruit and vegetables - Tender volumes 1 and 2.

I used to be a bit of a whisky snob, definitely preferring a single malt. The brand that changed my mind was "Jon, Mark and Robbo" whisky. Easy drinking with fun names like "The Smoky Peaty One" and "The Rich Spicy One" - my favourite.

My favourite topping is caramelised onions - as brown and gooey as you can get. I also like dukkah, an Egyptian spice blend with toasted seeds, finely chopped nuts, coriander and cumin.

I made a Malaysian beef curry with fresh coconut.
Opening and preparing the coconut was fun, and the flavour of the curry was fantastic, unfortunately the beef was a bit tough - even after more than 2 hours simmering time. Have to get me a pressure cooker for those chemy emergencies!
We had some (tinned) lychees and (fresh) mango for dessert.

Visiting Goa, India a few years ago and all curried out I happened upon a fantastic French restaurant. I'll remember the steak with bone marrow sauce for the rest of my life.

Nigel Slater posted a recipe for ginger beer last weekend that seemed quite easy:
http://www.guardian.co.uk/lifeandstyle/2010/jul/11/nigel-slater-classic-ginger-beer-recipe

Kenji, how would you clean your wok after making a dish like this? I usually transfer to a pan when I'm making a sticky sauce as I don't want to ruin the seasoning and start over!