markabauman

I received a simple, all plastic one that works ok, as a gift. Probably less expensive than the one from Amazon, if money is a factor. I believe they bought at a Barnes & Noble.

I remember buying a case each of excellent Louis Martini cab (1969/1970) at a Navy exchange in California in 1974 (was in the Air Force then right by Napa) for the grand sum of $3.50 a bottle. Not quite Silver Oak and not quite accounting for inflation, yet some of the most enjoyable wines we ever had. We were also thinking today that we paid about 28 to 30 cents a gallon for gas then.

We'll be there for lunch Saturday at 12:30. I'd be glad to share a glass of wine with an eGulleteer anytime!

Tommy- I've already printed out the menu. You are right; normally this isn't a wine I'd choose for this kind of lunch at this type of restaurant- but the whimsy of having the overlap of the same name of the wine and restaurant is just too much fun to pass up.

Thanks for the advice, Hank. I have some '91 and '92 cab from Silver Oak. The wine, of course, may dictate the menu choices. Might bring along a Zin as well, just in case 'cue is what we order.

Someone bought me the extruder as a gift a while back. Don't like it at all. Not like artisanally produced bronze die pasta at all. I've used a hand crank for over 30 years and got the KA roller/cutter last year- just great, esp. as noted if you are working solo. It's like having an extra pair of hands.

Just made a reservation through Open Table for lunch this coming Saturday on our trip from upstate NY down to Bergen County, based on the discussions in this thread. Very much looking forward to dining there. In honor of the occasion, we'll dust off and bring a bottle of Silver Oak Cab from the rack!

Here's a source: Sodium alginate

Here's an interesting link: Italian Passover

Saratoga Springs (and the surrounding Capital District): The potato chip is said to have originated at Saratoga Lake Pie a la mode is alleged to have been first served at the nearby Cambridge Hotel (now closed) The Scudder (a local type of sub/hero). The originators were the Scuderi's, hence the name. Freihofer's cookies products of the Saratoga Brewing Company The Peppermint Pig- confection from Saratoga Sweets

Cutting up roast/barbecued duck.

Here's a link to some information about the producer: Ferrando

Interesting discussion recently on our local NPR affiliate, WAMC in Albany on Kosher for Passover wines by Steven Kolpan of the CIA: Steven Kolpan interview

Have you tried the Ferrando Erbaluce di Caluso? Wonder how it compares to the Antoniolo.

Their newsletter is a delight to read. It gives great meaning to "Fresh, Local, Seasonal" Chez Sophie

I had a negative experience a while back in a well-known NYC restaurant that has received lots of PR and good ratings. I made no complaints while at the restaurant- that is not my nature. However, I did ventilate my feelings on this website and wrote what I thought was a very nice, objective letter to the chef/owner explaining what the problems were (service/attitude, not the food), but never received the courtesy of a reply. Maybe with so many people flocking to his hot restaurant, one less future diner really doesn't matter.

What a great demo! With due respect to Yonah Schimmel's, Katz's et al, does anyone remember Izzy's Knishes on the boardwalk in Long Beach, NY?

As he enjoys his well-earned and deserved success, I hope he doesn't lose the ability and opportunity to pass along to us, those who just love to cook and eat (esp. Italian, of course), the knowledge, inspiration, principles, etc. that he has shown in his books & tv shows (even in the silly "Mario Eats Italy"). I loved when he would wax eloquently in front of his guests on some aspect of Italian geography, festivals, local ingredients and dishes. He's got a lot to teach the rest of us and I hope that it continues.

That was part of my initial question about what their intent was. If I lived in NYC and wanted to go to a "destination" restaurant for a special experience, Blue Hill it would be.

Well, actually, I have to agree. You are more accurate in your observations, me, a little more forgiving. One of the shortcomings of these chefs in training is lack of appreciation for the front of the house and they mostly view this part of their training as a necessary evil. The only one that I ever had that provided good service was someone who turned out wanted to be a maitre 'd. Otherwise, service almosts needs to be overlooked or have great patience with to enjoy the experience. I have found that at least at Caterina, the wine and front end instructors tend to be more involved with the patrons and pick up some of the student's slack.

Was in an enthusiast's class recently at the CIA. We were making a sauce for roast duck that had solids, bones, etc. and one of the students grabbed a chinoise to strain it. The instructor patienty but firmly admonished the student stating that anything with any kind of solids or bones should never be put into an expensive, delicate chinoise, and that a China cap be used instead. But we all knew that, right?

If you haven't checked it out yet, the link to the restaurants is: CIA Restaurants Depends on what you are comparing to, where you are coming from and a number of other factors. Have been there many times when, for example, travelling from upstate NY where we live en route to NYC or when visiting friends in the mid-Hudson. It might be considered somewhat of a "destination" restaurant when combined with a visit to the campus, which is beautiful or some of the other surrounding areas. Be aware that it is a teaching institute and although the kitchens are supervised by faculty, some quality of food and service may vary as to whom is on what rotation and what their experience is. So it takes some patience on your part. Like servers in any restaurant, their attitude, level of knowledge, etc. can greatly vary, but they always seem earnest and eager to please. After all, they are being graded. Our favorite is the Caterina de Medici, although they all have their merits and we have never been disappointed. Wine lists are good and fairly priced. Just don't expect it to be like one of NYC's best restaurants, just enjoy it for what it is.

Instead of a cutting board, I usually take one of those flexible plastic "cutting boards"- lightweight and can roll up. Also a champagne/sparkling wine capper.

Used my Global this weekend for the first time- just great. It was particularly attractive for purchase since I am left-handed and almost any other lefty knife would be been special order at a much higher price. Got mine for less than $100 at Warren Cutlery in Rhinebeck, NY- near CIA.

Not a recipe as such, but a quick April Fool's story: A chef I know, while working a number of years back in a fancy NYC restaurant as the dessert chef, was plagued by co-workers and waitstaff pilfering his good chocolate. One April 1, he took raw peeled cloves of garlic, put them in a candy mold and made "chocolate bonbons" out of them. At the end of service, he presented the staff with little "chocolate treats" to take home. He never had his chocolate snitched again.