mikeycook

I second the Flying Pigs Farm as well as the Schaller and Weber Double Smoked. I am also a big fan of the corn cob smoked bacon at Harrington's in Vermont.

I cooked just over half of the recipes in the original, so I expect to participate in this as well. Funny, the squash soup is the first one that caught my eye. I am either making it tonight or tomorrow (using Jambon de Bayonne and Acorn Squash). Also, I am planning to make Michel Bras's Stuffed Onions for Thanksgiving this year.

This is an excellent point. I am of the opinion that the term "Rhone" should be eliminated except in cases where it refers to French wines of the Rhone Valley. I can certainly understand why the phrase "Rhone Rangers" was necessary when Syrah was a virtually unknown grape in the U.S. and California vintners needed to raise awareness of what they were making, but I think it has outlived its usefulness. We don't refer to California Cabs and Merlot as California Bordeaux and we don't refer to Pinot Noir as California Burgundy. In fact, the use of the term "Rhone" wines does a disservice, even when referring to Rhone Valley wines. If someone has Chateauneuf-du-Pape in a restaurant and then goes into their local wine store asking for a Rhone wine, if they get a Cotes-du-Rhone or Crozes-Hermitage they will likely be disappointed that it doesn't taste much like the restaurant wine and may not know why.

I think there will always be a core of people, regardless of where they live, who have no interest in travel. I think it is partly money and partly a matter of whether they were exposed to travel when they were younger. I have lived in New Hampshire, New York City, and the Bay Area and in all places I have found people who have not travelled beyond 50 miles from where they lived and really have no interest in doing so. I knew people in NH who had never been to Maine or Massechusetts and I know people in NYC who have never been out of the five boroughs. In my experience, people are not necessarily more likely to travel in their own country than another country. And you don't have to live in "middle America" to be opposed to travel. That being said, the importance of travel for these people is not them travelling to the food, but the food travelling to them. Obviously, Chinese and Italian foods gained their immense popularity not from people travelling to those countries, but from those restaurants appearing in their local communities.

Although there is probably little chance of this happening, I would love to see the return of top chefs who only have one restaurant, and actually spend time there. It is gratifying to go to a place like WD-50 or Gotham Bar and Grill and know that the chef is actually involved in the process, whether it is cooking directly or just overseeing the preparation of the meals. Going to a restaurant owned by a chef who has spread themselves too thin is like going to see a concert and finding out that the band has been replaced by a tribute band. They may be the same songs, but they don't sound the same.

You might also want to consider L'Impero, which has: House Made Pappardelle w/rabbit ragu, parsnips, mint and pignoli

Good for you trying to breathe a little life into the Thanksgiving dinner. Last year, I reimagined Chrismas dinner and instead of doing a large meat (ham, turkey, etc.) with side dishes, I did a 3 course plated meal plus dessert (including a lobster risotto and cote de boeuf). This was manageable because we only had about 8 or 9 people. The approach was very popular and I will probably do it again this year. Thanksgiving is harder because of the expectations that a lot of the posters here have recognized, that everyone expects turkey and stuffing and side dishes. Over the last 6 or 7 years that I have been making Thanksgiving dinner (generally 8-12 people), I have been able to change stuffings a number of times, tried different approaches to side dishes and desserts, but still haven't gotten the guts to scrap the big turkey approach and go to a plated meal. However, it is only a matter of time. If I don't do it this year, it will definitely be next year. slkinsey - I like your turkey two-ways approach. I was thinking about doing a deconstructed turkey to allow different cooking methods (and textures) which you've captured perfectly. BTW - My family is pretty traditional in form, but they have taken well to change. I am not sure you need a non-traditional family to break tradition (but they should be people who love good food).

Now that's a good tip.

Wow. I wish I had more Paw Paws. Right now Paw Paw ice cream definitely looks attractive (although I might not feel like it come Oct/Nov).

We have a Paw Paw tree in our yard that is fruiting for the second time. Two years ago it gave off its first fruit (one) and last year, nothing. This year, however, I've counted three pretty good size fruit and was thinking of using them in a recipe (instead of just eating it plain like the first one.) Have anybody used Paw Paws in recipes? To me it taste a bit like a cross between a banana and a pear, so I was thinking of some kind of tart, but I am really open to suggestions.

I've been pretty happy with the Boos boards (I can't stand to chop on anything other than wood, personally). Ultimately, I will probably upgrade to a built-in butcher block. Unfortunately, the Boos are a little pricey, so perhaps build your own is a better idea.

On Sunday, I served the following: Pre-Meal Foie Gras Terrine Fava Bean Spread w/Truffle Oil Variety of Cheeses, Bread and Crackers (obviously didn't make these) 1st Appetizer Heirloom Tomatoes w/Balsamic Reduction 2nd Appetizer Seared Foie Gras in two preparations - w/Prunes soaked in Madiera - w/Sour Cherries soaked in Creme de Cassis Main Course Wild Mushroom Risotto w/Cepes, Chanterelles, and Lobster Mushrooms Dessert Fromage Blanc w/Honey and Walnuts On Monday, I made a brioche french toast from the leftover foie gras accompanyment with vanilla, orange and rose flower water, and cinnamon.

I have gathered recipes from a number of different cookbooks. Most cookbooks have just a few recipes. The best charcuterie reference I have found thusfar is the Professional Charcuterie Series.

Found this link. Apparently you need both a Dept of Health permit as well as a Food Cart Permit. There is a cap of 3000 Food Cart Permits and that cap is met, so there is a waiting list. Take a look. Just speculating, but I wonder if you can buy an existing cart and get a license transferred. Once you have the permit, perhaps you can change the food type. The exam from the Dept of Health sounds like the ServSafe program.

I take it that these were lower-quality restaurants? I know that when I order a tasting menu (usually in the U.S.), I often don't know what is coming, but it depends on the restaurant (some publish the tasting menu and some don't). Even if the tasting menu is printed, you usually get things not listed in addition. If you press them, they will usually tell you what's coming, however. They don't speak of it as specificially being "a surprise". Personally, I would try the surprise. If I didn't like it, I am sure I wouldn't go back.

I wholeheartedly agree. I would consider Les Santons great whether it had stars or not (although I would think even less of Michelin if it didn't).

That is not true. Les Santons has one Michelin star. My wife and I spent our honeymoon in Aiguebelle at Hotel Les Roches in 2000 and went to Les Santons early in our trip. It was so wonderful that we planned another trip the same week before we left. It is still one of my favorite restaurants and I would highly recommend it.

When I was at L'Impero a few months ago, we had crispy sweetbreads with a meslun salad that was excellent (simple, well-prepared sweetbreads and a nice hot-cold contrast). At the time is was a special.

I would put in a nod for Bouley, particularly the Red Room (although I like the White Room as well). Babbo can also be very romantic as it has that cosy, townhouse of feel. Among smaller places, I would recommend La Ripaille in the West Village, which is where I proposed to my wife.

I went to Key Foods in Pleasantville, one of only 4 places in NY that the web site says have them... and they didn't have them. They did have a nice selection of Murray's and d'Artagnan, but no Smart Chicken. Can anyone confirm their availability at any of the other NY locations (Astoria, Flushing, Bronx)?

At one point, The Lobster Place in Chelsea Market had them and they still indicate them on their website, but I can't say for sure if they have them right now.

While I was attending ICE (Institute of Culinary Education) last year, I had a chance to do 4 dinners. It is definitely a challenge for chefs, particularly since they are away from their restaurant kitchens. They are limited to the equipment on hand at the Beard house unless they schlep in their own (which some do). Also, they generally cannot afford to bring their full compliment of staff and have to rely on culinary students for some portion of the work. These things give an advantage to chefs in the city because they have their resources (staff, equipment, ingredients) close by. Given all that, it is surprising how well the dinners come out

I am certainly no expert, but I generally cut up apples and oranges and soak them for a few hours in a base of grand marnier (or cointreau), sour apple pucker, and sugar (not too much). Then I add a medium body red without too much tannin and some ice, stir and let chill.

Do you know what Zucca melon tastes like (I am sure it does not taste like Zucchini, right?) Anyone know of sources in the U.S.? Wait, hold that thought... I am editing because I was searching around and, in fact, Zucca does seem to taste like Zucchini. Well, maybe not exactly, but zucca melon is listed as a type of gourd, with zucchini or yellow squash being recommended substitutes. So, it is not melon to my american way of thinking, but rather summer squash. I guess I'm off to attempt candied zucchini.

Didn't mean to do this as a new post, but I can't imagine why I thought you would stud a ham with gloves.