Preet Baba

The most comprehensive thing I have found online about flour is this from The Artisan: http://home.earthlink.net/~ggda/Flours_One.htm Also there is a comparison of brands: http://home.earthlink.net/~ggda/flour_test.htm

Robert the restaurant was promised in February 2001 and then in March 2001. The latest information I have as of September 7 2001 is that it is now to open in "late fall." You can keep track of this on the www.chefmorimoto.com site.

The restaurant has a Web site: www.linnell.com

Excellent report Pat. Thank you. I have found myself on the Cape more than once with no reliable dining information. A question: Do you know which of these restaurants are open in the off season? I tend to visit the Cape in the dead of winter when it is one of my favorite places on Earth.

I've heard glowing reports about Trinidad from the kind of people who wouldn't say it's good if it wasn't.

Excellent selection at: http://www.orientalpantry.com

I am going to start a thread on the New York board about Manhattan street food specifically.

"The Bux" One shot of Pernod One shot of Vietnamese fish sauce An entire bunch of dill, including stems One olive Combine all ingredients in blender until smooth. Serve in a hollowed out croissant.

Double-take: Kim did you just say David Burke is your ex-husband? You simply must expand upon that.

There is a "vanilla bean kulfi" on the dessert menu at Tabla. It is the closest I have tasted to what I remember from India although maybe not as sweet. It is of course garnished in an haute manner and not exactly comparable but the flavor is there. The kulfi I have had at a few other Indian restaurants here in New York has been bad.

Isn't the sweetness of chocolate a simple question of the percentage of sugar and aren't most good chocolates available in a range of percentages? I'm asking, rather than saying for sure that I know, because I don't for sure. Thanks.

"Wine drinkers better adjusted than drinkers of beer, says study," Boston Globe http://www.boston.com/dailyglobe2/234/food/Wine_drinkers_better_adjusted_than_drinkers_of_beer_says_study+.shtml

Union Square Hospitality Group equals Gramercy Tavern, Union Square Cafe, Eleven Madison Park and Tabla. I would put Gramercy Tavern or Tabla forward as a top echelon restaurant and the others are good despite a horribly meal at Eleven Madison Park that I hope was an anomaly. Funny that this group would charge the most reasonable of corkages. They also happen to charge most reasonable wine prices. So it is the least likely candidate for bring your own. It doesn't happen often I would think.

Am I a cretin for saying my favorite is eel? Any kind of eel. Sea, river, Central Park reservoir, anything. I love that eel.

At the restaurants where I do a lot of eating the informal policy is that they will let a good customer bring a bottle and waive the corkage. I do not know of any restaurant in the City though that will charge a low corkage to a non repeat customer. Not at the highest levels of dining at least. In another thread it was discussed that New Jersey has many such restaurants many of which are excellent.

Kulfi (India's answer to ice cream, made with condensed milk and oh so much sweeter) in Bombay (er, Mumbai, sorry).

Not a recipe, but some of my favorite things to eat are the shellfish chowders and "pan roasts" at the Grand Central Station Oyster Bar. I love to watch the counter men making them in their old fashioned steam pots. There are a few variations available including all oysters (my favorite) and mixed shellfish. I wonder if there is a recipe available. I will look.

Steven you of all people should know to post a link to the referenced thread! :)

Somehow the trip to Williamsburg for a Manhattan resident, which is hard enough to justify at nighttime give how awful an experience Peter Luger is in every regard other than the best steaks in the world, seems even less justifiable for a burger at lunch. It is also impractical for people who work at offices, though discipline around here is so lax in August I could probably get away with it. But I'm curious. Anything that's not on a menu gets me interested. Let's say I try to do this. What are the best public transportation strategies from my Midtown East showroom?

McSorley's Old Ale House 15 E 7th St (212) 473-9148

Most non-starchy vegetables are suitable for low carb diets. Cook them in interesting ways and I bet you'll miss the other stuff a lot less.

Do you have the link to that article, Andy? If so I will have my linguistics experts pore over it and ascertain its true meaning.

Also in the stove-as-art category there is AGA. I know some very rich people who have one of these. It is an amazing contraption: A stove you never turn off. http://www.aga-rayburn.co.uk/

Bux, Rosie is in New Jersey where BYO restaurants are the norm. Rosie, why is that? Does it have something to do with the difficulty of getting a liquor license?