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Just received in the mail a advertisement from the Excel Beef's Company's, part of"Cargil", "Sterling Silver Brands" that offers the top of the line Excel Products for purchase. Again they don't guarentee Prime only claiming that they offer products of Choice "AAA", and Prime. Just marketing as "AAA" is questionable. Choice grades for Quality, and 1 to 5 grades for yield, same goes for Prime would be more appropiate. 21 days aging, not mention dry or cryovac. Most interesting product offered at $10.00 per pound in pre-cooked Sterling Silver Boneless "PRIME RIB" Roast in 2 sizes 7 pounds and 13/15 pounds. All the other prices were very expensive, higher then Whole Foods or any Seattle specialty market or butcher. I've got sticker shock. Excel also are major suppliers for pet food products if your interested. Irwin

budrichard: A pre-cooked packaged Rib Roast wasn't what I mentioned. The "Rib Roast", dressed as a primal cut was my concern, either dry aged or cryovaced. Any dressed prepared for roasting Rib Roast, unless you purchase the entire primal cut directly from the supplier, or actually observe your butcher break down the Rib, removing the exterior fat cover that is the only place where the meat will have been rolled with the USDA Prime inprint on it's surface will you actually be able to assertain that the Rib is actually prime. I've never seen any Rib Roasted without the inked grading exterior surface being trimmed away or removed, especially in any standing rib roast with the deckle being removed. The Inked surface is unappetizing, plus the amount of fat cover is much more then any chef would be comfortable with, especially with prime, even a 4/5 in leaness. The only way that you can be assured that your portion controlled or dressed prime beef is actually cut from Prime Grades is upon ordering your product only thru a letter of credit, that you are willing to pay the extra charges for a USDA Meat Inspector to sign off and verify that he observed the entire process. Since this is extremley expensive it's almost never done. This is why if you insist upon Prime Cuts you'll have to buy them in the Primal state or from a Butcher who will show you the grade stamp on the meat before custom cutting your selection. The only time that I am satisfied about Prime is when i've actually purchased a whole primal piece and do my own butchering. With Boxed Beef there are certain cuts that aren't graded for Prime, such as Flanks or Filets. The only way of getting any of these cuts actually prime is if you've purchased the whole short loin, such as places like Peter Lugers or Lobels. Irwin

Please consider the long before any type of Beef Grading was introduced to the Marketplace. There was being commonly used for the Roast made from the Beef Forequarter by the Butcher after the deckle or top flap seperated, rib bones cut short, chine bones removed, dressed and trimmed. This was called the Prime Rib Roast, meaning a Dressed and Trimmed Standing Rib, ready for roasting, carving and serving to diners. To the best of my knowledge this is the only cut of beef marketed as a Prime Rib Roast. The Steak Cuts are generally called Spencer, Delmonico or Rib Eye. There are very few places that actually serve a Prime Grade Prime Rib anything, as in most circumstances the real prime grade rib cuts are more often made into steaks where they are prepared to order at a higher price per unit. Since the Whole Rib as a piece ages either dry or in cryovac so well, it's very acceptable as a superior roast. I personally have enjoyed excellent dry aged ungraded Grass Fed Cow Ribs that have had better, taste, flavor or character then the finest choice grades that were so tender, juicy and delicious that there were better the Japanese Kobe hand finished. Irwin

Suzanne: I'm the one who is jealous, since you've got lot's of new kinds of Crabs to enjoy, and i'm running out of types to eat, even though there are types i've eaten but don't remember the names from Australia and New Zeland. My son-in-law saw the post and made up with my grand kids that next time I visit them they are going to prepare for gramdpa fresh: Fiddler Crabs Green Crabs Spider Crabs I've used them for Bait, now i'll be expected to eat them with Giggles. Has anyone eaten any of these types of Crabs? Irwin

Left out "Stone Crab" in Cuba. Only counted Crabs that were served Whole. Irwin

Samoan Crab in Honolulu Coconut Crab in Fuji Shanghai Freshwater Crab in Hong Kong Kona Crab in Honolulu Blue Crab in New York Dungeness Crab in Seattle Drunken Crab in Hong Kong Land Crab in Christmas Island Maylay Crab at Crab Restaurant in Panang Live King Crab in Seattle King Crab in Siberia Pickled Crab in London Rock Crab in Long Island Red Crab in San Francisco 4 Varieties of Fat Crab's in Hong Kong Only Crab that wasn't really special was Tanner Crab in Alaska Irwin

I have found that "Squab", prepared Baste Saute Style, similar to the way it's been prepared in Shatin, Hong Kong at the restaurant across the Railroad Tracks where after trying the Pigeon, Craig Claiboure at a review in the NY Times said that it was the best he'd ever eaten [He ate 3 Whole Squabs]. Coat the dressed Squab with Dark Soy Sauce, Pepper and a Sugar Glaze. Place a Skewer, or hold with a Steel Fork thru the bird. In a Wok with a layer of Peanut Oil, heated under a High Flame place the Bird laying it into the hot oil, rotating and basting it with a ladle with the Hot Oil allowing the Pigeon the brown evenly on all sides. During Cooking allow the Bird to Rest several times in a large bowl or pan standing on it's side to let the heat penetrate and the juices to flow upto the surface. The Bird will generally be cooked in about 16/20 minutes, several may be prepared, rotating and cooking them in the oil during the same period. Traditionally Squab is not cooked as well done as Chicken or Turkey, should you prefer to cook it longer it will still taste good but not as juicy and delicious. Irwin

GG Mora: You've roused me. It's true that I was involved indirectly with Jam Mitchell's original "Luchows" in NYC. I became involved when Jan, became interested in the new super recipe that i'd introduced at 'Stuebans Tavern" Restaurant on 47th Street in NYC for Sauerbrauten for the owner then Simon Adler who later owned Keelers Restaurant in Albany NY. I recommended that they utilize Triangle Tip, then refered to as Bottom Sirloin in place of the Eye Round generally used in German Restaurants in Yorkville, Ridgewood and most places in the New York Area. The Sauerbrauten was a big success with Luchows customers, and I became quite friendly with the various Chefs and Mitchell himself. I had the opportunity to dine there often together with James Beard who lived close bye in the Villege and enjoyed the Ambience and food. It was truly a special place. I always have felt that it should have been made into a historical location, since there are few places like this remaining anywhere with so much history and tradition. I certainly wish there were more German/Austian Restaurants still in business. Irwin

*staple Sorry.. pet peeve. Summertruffle: Peeves are out of season in the autumn. Sorry about the Stable, wasn't horsing around, don't spell check or edit, didn't expect to be LAMB, blasted, as my intent was obvious, not worth editing or clearifying. Any input on the topic, would be welcomed. Irwin

Lamb Spare Ribs were a menu stable for many years at Canlis Restaurants. But when I recently had dinner there are asked the Wait person if they had any available not on the menu, she returned saying the Chef had one serving and would be able to prepare it if I wished. I wished and she placed the order. I was surprised to be served a order of Double Rib Lamb Chops, very nice but not what I expected. Since I enjoy Lamb, just shut up and enjoyed. I'm surprised that they are not more popular. I have a standing order with several meatmarket who occasionally have them available. They are very tasty, can be Broiled, Braised, Stewed or Marinated and taste very good anyway they are prepared. I generally make mine marinated, broiled medium rare. Its very easy to remove any excess fat before preperation. Used to be able to order by the case wholesale imported New Zeland Lamb Ribs, and served them as a Appitizer or Entree very successfuly. Few people are aware that Lamb Liver actually tastes better then Calfs Liver and is rarely available, but makes delicious pates. Irwin

I have eaten Chitlins all over the world, and my favorites are from China, Korea and Maylay preperations. In the Seattle Tacoma area many Korean Restaurants serve fresh , hand cleaned Chitlins with no odor, cooked or prepared fresh at the Table from a Braizer. The Maylay Satay Restaurant in Seattle serves them as a appitizer crispy deep fried, fun to order them by Asian name, and after everyones exclaimed how delicious they tasted, then asked what they were watch their expression. Chinese also serve them Fried or in Hot Pots and Casseroles. Haven't tried them at any Seattle Soul Food Restaurants but enjoyed them in Mexico, and in the South, especially Louisiana and Georgia. Occasionally buy them and prepare at home, Chinese Red Cooked. Irwin

I have been here already, and was very good indeed, but this time I'm looking more for a traditional restaurant rather than a quick bite "Blooms" in Golders Green is a authentic Kosher Restaurant originally from Whitechapel that was one of the first serving Salt and Spiced Beef in London. Irwin

The Pinneapple and Hawaii, are symbols that go together just like Ham and Eggs, Grits, Pastrami, English Muffins or ofther food associations in our culture. Of coarse that Giant Pinneapple at the Dole Cannery when you used to drive or tour bus into Waikiki made a immpression or the Pineapples all over the Matson Menu's or in the majority of advertisements thru out the years. I personally feel that more Americans have eaten "Domino's Pizza with Pineapple and Canadian Bacon", then any other so called Hawaiaan Dish. Canadian Bacon isn't Canadian, Pinneapple isn't Hawaiian, and to my taste Dominos isn't Pizza. BUt it sure is popular. The first Restaurant to actually invent and permote so called Hawaiian Food, wasn't any of the Traders it was the "Hawaiian Room", located in NYC's Lexington Hotel that started the whole thing. There were about 30/40 inventions on the Menu that thru the years traveled back to the Islands and have become thru time been considered authentic? It was certainly so called Fusion Foods, with some Pizzzazz, taste and excitement, none of the stuff didn't taste anything but good, but was more pretend Polynesian, sort of Cantonese with a taste of Japanese and touch of the Phillipines. Very special for it day and time, sort of exotic but fun. Even "Barbara Walters", father, Lou Walters after closing the vernable Latin Quarter Nightclub opened up on Broadway a Polynesian Restaurant called "Hawaii Kai", that picked up many things from the Hawaiian Room, and Pineappled everything to perpetuate the myth. When I lived in Hawaii the dish most often served with Pineapple was "Sweet & Sour Pork" at Chinese Restaurants with the exception of Tourist Luau's and Buffects or Hotel Dinning Rooms. Fresh Pinneapple was two expensive except as a special treat. If anyone in Hawaii traveled to the mainland they were surprised the Whole Pineapple was much less expensive then in the Islands. Irwin

Good Restaurants coffee should be very good, plus in 2003 every upscale good restaurant should have a expresso machine in addition to superior cofffee. That said the reality is that many restaurants, that are well established, serve good food, and may not consider themselves upscale are comfortable serving the coffee that they feel their customers are acustomed to drinking. They may be right in this assumption. This also depends at where the restaurant is located regionally in the USA. There are parts of the country where diners expect to be served coffee at the beginning of their meal, with cups being refilled reguarly. Invariably this type of coffee is what I consider real yuck, but it's still the most generally served. Even in Bars and Lounges in this type of place it's whats served in a "Coffee Nudge, Irish Coffee or Kahlua Cofee, Etc". This is what the customers want, and have come to expect. Even if these places have a expresso machine, it still the regular brewed goop that the customers want. In the majority of operations that i've set up, I always attempted to thru tasting and carefull coffee blending to come up with a richer, more suitable after dinner cofee to try and make the total meal special. We also used a Vienna Roast Cold Process DeCaf, made to order, with a slightly coarse grind from the expresso machine for the many decaf drinkers. When we'd get Customers who wanted to drink coffee thruout the meal, servers would always advise them that theCoffee served in the Restaurant was a very rich after dinner coffee that was stronger then Regular? Coffee and would not compliment their meal. If they were real insistant we would serve the cofee, together with a pot of hot water to weaken the brew. With the decaf drinkers, we always explained that this was a custom brewed special decaf and was charged by the cup. It was really surprising but since the Vienna Roast Decafe had flavor and character many decafe drinkers really enjoyed the blend. We even provided cards from a retailer who carried the Vienna Roast by the pound. There were many appreciative comments from customers who felt that drinking a after dinner coffee made their dining experience special, a few others said that coffees just to rich, but almost never received a complaint. It's also seems that most people won't complain about drinking lousy coffee, they just won't order any coffee, and often will go somewhere after dinner for a coffee that suits their taste. I know that when i'm on the road, or even in Seattle where I live, that I will not order a cup of regular coffee any where except for a Vietmanesse Restaurant, where i'll order iced, or regular, dripped to order at the table. I haven't ordered a Cup of Coffee at any fast food place or regular restaurant in over 20 years or even Starbucks or any Chain, except for Expresso Drinks. I've tasted and it makes me shudder. But I prefer very, very strong cofee by anyone standards. Irwin

I'm not sure how many eGulleter's remember Americas most popular "Chow Mein". This very large Chain Store introduced this exciting Chinese Dish, served on a Bun in every state for over 40 years. All the F. W. Woolworth's served on their lunch counters at the end of the Counter where they served Hot Dogs, from the Steamtable, "Chicken Chow Mein with Crispy Noodles on a Bun". This was very popular since it was something that tasted okay and was cheap enough for even kids to afford. It was also popular since it was the cheapest item served at the lunch counter, without having to wait, since it was scooped and served. They also offered a Chicken Chop Suey Plate with Rice. I'm pretty sure that this was delivered to all the stores Canned since it was one of the few things served that was consistant. I think they used to be 3 Buns for a Quarter. This used to also be featured at, "Nathans" in Coney Island for years. The Subgum Stlye started in the 1960's when Chinese Restaurants in NYC were adding different dishes to their menus such as Moo Goo Gai Pan, Butterflied Shrimps with Bacon and Lo Mein or Variations of Fried Rice and Egg Foo Young. I still occasionally feel the need for some traditional Egg Foo Young, Chopped Suey or Shrimps with Lobster Sauce but it's becoming hard to find unless I make it myself. In 1967 I brought to the United States from Hong Kong a group of Chinese Friends who were impressed with American Food, their favorite place on the West Coast was Sambo's since they had pictures of everything on the Menu, that came served reasonably close to the pictures. When I took them to NYC and they were visiting my Mothers House in Long Beach she decided to give them a treat and ordered Chinese Food to be delivered to her house for dinner. When the food was delivered: Lobster Cantonese, Subgum Chop Suey, Combination Lo Mein, Sweet and Sour Pork, Spare Ribs, Egg Rolls, Combination Fried Rice, Won Ton and Egg Drop Soup and Chicken Chow Mein [Crispy Noodles on Side] with Hot Mustard, Soy Sauce and Sweet Sauce. They commented that in New York City the AMERICAN FOOD, tastes pretty good. They had no idea that this was supposed to be a Chinese Meal, only that it was better then what we'd eaten so far. Irwin

I went to Tacoma last night to watch my grand daughter perform in "The Mircle Worker", as Helen Keller at the Lakewood Playhouse for the second time. Before going to the theatre I discussed with my daughter and her family about what would be most appropiate for cleansing the pallete at a Chocolate Tasting. My daughter and her children are "Chocolate Nut's", having made trips to South America and Switzerland with a lot of Chocolate Tastings on the agenda. My daughter has a scrap book , going back to when she was six years old and started to keep her own Chocolate Dairy, after a tasting at the Pennsula Hotel in Hong Kong. When she was ship wrecked off New Guiana she grabbed her passport, chocolate stash and scrap book before returning for the rest of her belongings. That's establishing their chocolate feelings. They served to me, a bisquit made from, "Taro", that they feel is very good to eat while tasting chocolates. I tried it with the few varieties that were on hand and was surprised how well it worked. It's available at Ranch 99 Markets and i'm going to pick up several packages this weekend just to give it a little test. I personally feel that there's nothing better then the ,"Yunnan Bo Nay Tea", that I drink requarly and buy by the case, since it so complimentry with seafood, spicy foods and anything oily, especially chocolate. Irwin

This "Complaint", certainly makes one surmise that 'Where theres Smoke theres Fire". Would have been interesting to have seem the response. Seems that the only thing I was partially right about was my chronology of the majority of events. I'll keep the Books, but the TV shows will be put to rest. I've kept positive thoughts about him since my late Wife enjoyed his TV Shows. I've seen occasional postings about Jeff Smith riding around the Pike Market area in a Electric Scooter, surprising he's got the Chatzpah to remain in the Seattle Market area. Irwin

I think there is some important information that has been left out of this thread. While it is true that the immigration to North America (and especially Canada) over the last 10 years has led to an elevation in demand for and availability of fine Chinese cooking, it is also significant to understand that top Chinese chefs started leaving the mainland to practice their craft in the late 40's and early 50's, when political power shifted in mainland China and such bourgeois practices were politically unacceptable. In the late 60's and early 70's there was an increased North American awareness of what constituted excellent and authentic Chinese cooking. This was a period when one COULD find terrific Szechuan and Hunan restaurants in NY for example, and if one looked, there were also authentic and good Shanghai, Fukien and Hakka restaurants as well. In those days the 'dai see foo' (master chefs) had been trained on the mainland during pre-revolutionary times. If you sought out these individuals, you could access world class Chinese banquet cooking. During the late 70's and 80's as the industry expanded it also declined in quality. Many of the mid-level chefs, who some years earlier might have required more years of seasoning before rising to the top, were now able to go out and open businesses of their own: better to have a little take-out shop then be #3 saute cook in a larger kitchen. Chefs who learned to cook during this era, unless they were trained in top HK or Taiwanese establishments, may have found it difficult to be exposed to or practice the highest culinary standards. As we got into the late 80's and 90's and economic conditions in HK & Taiwan improved so did demand for 'cusine.' This is true of the mainland as well. Finally we have seen an era that has engendered culinary growth. Demand for innovation and quality has increased as the world has become a smaller place. In some cases western foods and ideas have been incorporated into Chinese cooking but this assimilation has taken effect without dliluting the cuisine but by adding to it. A few years ago while doing a project for the Hong Kong Tourist Association I came across a dish entitled Strawberry Pork. Essentially it was an authentic and new fangled version of Sweet & Sour Pork using a fresh strawberry puree as a base. A good example of the growth and to my mind 'health' of new Hong Kong cooking. Currently we have an enormous number of Fukienese immigrants. Their prescence in NY's Chinatown and is pervasive and is just starting to be felt by the NYC community as a whole. In New York City The "Hunan Restaurants", began with only 2 that opened on the upper west side. The Szchewan trend began after A group of Szchewan Chefs were allowed to introduce Szchewan Food, by the Chinise Government thru a special project in NYC. It used to be a joke amoung the Chinese community when so many Taiwan immigrants who knew little or nothing about Szchewan Food, or the Restaurant business were opening Ma & Pa places that wierd. The Restaurants in Vancover were the first to attract reasonably competent younger cooks, who were able to eventually become chefs, but that was because the money people behind the restaurants were the same competent operators from Hong Kong, same for LA, San Francisco and NYC. But even now there aren't many Chefs anywhere earning the middle 6 figure incomes, especially with the tax advantages then those in Hong Kong without being owners or operators. Almost all the better Dum Sum places were trained and crewed via major Hong Kong Restaurants. Even after all these years there are still very few expert Chinese Roast Cooks available.

Not just one. Scores of them. Whoa !!! We've had assistants willingly molested in the Big House. In the House Up THERE ! But Jeff Smith never had any insignations about HIS assistants. The closest It ever came was with a Civil Suit, settled out of Court regarding a age of consent adolescent, alleging some questionable behavior when employed at his wifes restaurant in Tacoma, years before the Cookbooks and Television. Whatever happened I won't put the man down since if were anything criminal it would have not been so easily settled thru a Civil Court Action. Since we accept questionable behavior from so many others who are performing in public in politics, on-air commentators, clergy or even on the food tv performers I feel that he may have been gotten a worst deal then what he deserved comparatively. I still feel that "Frugel Gourmet", 1/2 Hour TV Shows are much better then what I generally watch on PBS and the Food Network. In Recipies, Content, Real Enjoyment and Feeling Conveyed. Even his cookbooks are better then the majority. He certainly enjoyed and acted impressed and excited when visiting and trying Restaurants, Markets and Travel. Irwin

When it comes to passion and pleasure, in my estimation there isn't anyone who comes close to the "Frugel Gourmet", especially to meats. I'm so glad that my daughter had taped some episodes. He's the only TV Chef, that actually comes across with whatever he's written into his cookbooks in his shows. They were very real in their execution, timing and feelings. I haven't found anyone on the Food Network or Public Television who's done their home work as well, nor the execution in a non-intimidating manner. Jeff Smith is my eyes is still the best. Irwin

And demand to generate the competition. Ben, I was riffing a bit on your discourse for the sake of making a little noise in this heretofore sleepy forum. I recognized off the bat that you avoided the word "Chefs" in favor of "cooks" (who are the real coin of the realm). But I felt like jousting with your statement about hiring "the best cooks from Kong Kong, Shanghai, and Taiwan" being a big factor in the improvement of Chinese cuisine in TO and Van. After all, if you were to hire the "best cooks from Hong Kong", that would diminish HK's culinary standing, which I haven't seen noted. As for the "best cooks from Shanghai", from the onset of the Cultural Revolution until the flush times of the '90's, they were keeping a low profile and probably favoring only their families and friends with their efforts. How to recruit them? There's something most people whom aren't involved with the Asian Restaurant Business, especially in Hong Kong, Taiwan, Shanghai on almost any large city should take into consideration. Possabily the Highest paying positions are the Head Chefs in the major Restaurants, who are paid from apprentices, suppliers, owners fee's based upon the volume of business and standards of operations. The only exceptions are in the Family owned and operated restaurants who have opened sattilite operations in the United States during the last 12/15 years when this trend started. Take into consideration that a Cantonese Restaurant in Hong Kong may be over 6 floors high with space for as many as 60 + Tables per floor that starts serving Yum Cha in the morning and continues with sevice for Banquets that can have as many as 3/4 complete dinner seatings per day, with the final service as late as midnight. Add up that volume, including the constant turnover for Dim Sum seatings mornings thru afternoons and it's possable that very few if any restaurants anywhere else are doing this type of volume regularly. What would you need to induce this Head chef to emigrate to the anywhere, where theres a tax man over his shoulder, no apprentice system and it's not traditional for suppliers to pay the Chef for rotating and making sure your produce, fish, etc are put into optimum use? It's a very different world, with different customs and traditions and a totaly different approach to employment, benefits and regulations. Forty Hour Week? Time and 1/2, whats that? Job Discriptions ? Holidays? Chinese New Year, Pay, Customs ? The Head Chef's the Emperor of his world, but his responsability also respects and nutures his extended family. It's increadable how this works, but it's been working for a very long time. It seems to be getting better and better, plus it's providing very capable Cooks, Bakers and Chef's into our country. How much better is Chinese Food improved during the last 35/40 years. Before that it was pretty much same oh, same oh. Chop Suey, Egg Foo Young, Fried Rice, Etc. Irwin

I'm being offered 1/4th of a cow by weight, I haven't ruled out ribs but I have decided I want a strip loin. I have the option of having them to butcher the larger loin cuts into steaks but I'd rather give that a try myself, so the meat that will end up ground is the trim from my cutting and however much chuck I top off the order with. I'm comfortable with the individual steaks but I'm lost on the larger loin cuts, the flank/hangar/skirt steaks are not part of larger cuts and I'll be sure to include some of each in my order. What larger cuts do parts like short-ribs, tri-tips and flatiron come from? Anything in particular I should be getting to support my sausage making adventure? Thanks much for all the advice. Melkor: I've been associated with the meat business for many years. I have never heard of any butcher selling you 1/4 of a carcass, with your choice of items or cuts. Beef is almost always sold by either a Hindquarter or a Forequarter, never mixed together. Especially sine Hind cuts are always higher priced the Fore Cuts, with the exception of Kosher Beef that generally only utilizes the Fore Quarter. The Hindquarter may be broken and sold as Full Loin, Short Loin or Round or into Boxed Cuts. The Forequarter may be broken and sold as Full Rib, Primal Rib, Prime Rib, Short Ribs, Full Plate, Brisket, Navel, Chuck, Shoulder, Shin or Boxed Cuts and Diaphram. I'm pretty sure that your supplier would only limit you to the revelent cuts from the quarter or parts of the quarter your purchasing. Once the 1/4 is broken each section sells for different retail prices. When your purchasing a 1/4 of beef you should anticipate that the actual weight of meat that will be delived to you will reflect a minimum weight loss of 1/3 of the gross weight that you've purchased due to trimming, sawing and butchering loss. That means that you'll be expecting to pay for 100 pounds gross and will be getting around 67 pounds net weight for your order. Even then if your able to utilize all the cuts received there will besome savings in price with the quality you purchased. If you wish to have your Quarter of Beef, Dry Aged your tenderness will improve but so will your shrinkage at least a additional 6/8 %. Please post and let us know about your order, cause if this supplier will go for the kind of deal you've posted about, others sure would be interested in ordering unless his selling price covers all the additional costs involved. Irwin

Dry White Bread ? If it's my Chocolates and it was going to be only Bread, i'd settle for nothing less then "Challah", but still would maybe compromise with "Portugese or Hawaiian Sweet Bread". No matter how good the Chocolate is it worth eating Dry White Bread. Seems like a affliction to me, even simple Dry Bland Soda Crackers would be more aacceptable. Actually any efferessent waters or beverages are not going to be indulged with by professionals as you do not wish any carbonization interfearing. B ut for the rest, why not? I've been to tastings in Switzerland, Belgium, England and New York City and they were professional, but also were enjoyable. Not like wine or spirits tasting with Buckets provided. In chocolates your expected to be able to understand various nauances in the product itself, smoothness, flavor, texture, adaptability, smell, appearence, feel in hand, mouth, aftertaste and finish it's much more complex then 99% of the guests involved at the majority of Tastings. the remaining 1% won't be put off by any distractions. Irwin

There are several beverages that work well for Chocolate tastings My favorite drinks for large varieties of chocolates served at Hong Kong's Penninsula Hotel were: Lemon Squash Belgium Raspberry Beer Zinfendal Wine Ginger Beer Dry Ginger Ale Cafe dMonde Coffee with Chicory Mateus or Lancers Rose Wine and most appropiate of all is the palete cleaning, oil removing Yunnan Tea called Yunnan Bo Nay that was terrific for the cleansing of your pallete between different types of chocolates. [comes in tea bags] Sec Champagne These are all fun, not expensive and won't be overwhelmed during your tasting, it would also be nice if you had some English Bisquits, French Gaufrettes or simple slices of plain pound cakes. Enjoy, Irwin

My son presented me with a bottle of Brandy from near his home in Mendocino Ca, the "Germain- Robin Company", in Ukiah, Ca. They are manufacturing world class Alambic Brandies that are amazing. We opened a bottle, for my birthday called: "Anno Domini", it was so wonderfull, that I compared it with my bottle of Remy Martins, "Louie IV", and it was smoother, richer actual better then the Remy. I've had the opportunity of trying the majority of the finest French Cognacs, Armargacs and Calvadoes and this American made Brandy was equal to the best. After I tried this Brandy, and found out what it cost I told him to take it home and save it for special family occasions. I did keep a bottle of their XO Brandy to enjoy in the future. I'm wondering if anyone else on eGullet is familiar with these products. Is this a new trend? The internet address is: http://www.germain-robin.com Irwin