Alex

Thanks for the info, MM. However, the study was done on anchovy patties -- essentially raw fish cakes made with ground anchovies. It's not surprising, therefore, that the quality started declining quickly and that the maximum shelf life was six days. Anchovies packed in oil (and refrigerated) should keep much longer. As I mentioned, I noticed no rancidity after a couple of months, but I imagine ymmv. Salt-packed ones do last a very, very, very long time.

I don't know what the official line is, but I've kept anchovies in olive oil in a glass jar in the fridge for a couple of months with no ill effects. I wonder if your Tupperware will become permanently infused with essence of anchovy; I recommend a transfer to glass or similar. Cook's Illustrated has a recipe for a simple anchovy sauce for broccoli that I've used on kale and other greens. It's basically a warm vinaigrette: warm the anchovies in olive oil, mash them up, combine with vinegar and Dijon mustard. Black pepper and a little more salt if desired. I concur with using them in slow-cooked meat dishes, especially lamb. edited to add stuff

From my twelve years of having lived in both Detroit and the burbs, I very strongly suspect not. I believe that there are only a very small percentage of such people who would be motivated enough to drive 45-60 min. (with reasonable traffic and weather), especially during the week, for a Tribute-type dinner. Detroit, unfortunately, is not Chicago. What about the Five Lakes Grill? Milford is pretty far from anything, and yet people are willing to drive out there, aren't they? True. However, Milford is closer physically and and more connected geo-psychologically (if I can coin a term) to the NW suburbs, where much of the money resides. (On a related note, lots of people I've met here in Grand Rapids are amazed that we'd drive a half-hour for dinner at a favorite restaurant in Holland.)

From my twelve years of having lived in both Detroit and the burbs, I very strongly suspect not. I believe that there is only a very small percentage of such people who would be motivated enough to drive 45-60 min. (with reasonable traffic and weather), especially during the week, for a Tribute-type dinner. Detroit, unfortunately, is not Chicago. edited for grammar

Pacific Rim just faxed me their Valentine's Day menu. (It's not on their web site.) They call it a tasting menu, but to me it looks more like a five-course meal: butternut squash-chestnut soup; choice of one of three appetizers; watercress-frisée salad with jicama and dried fruit; choice of one of four entrées; choice of one of two desserts (warm chocolate cake w/persimmon ice cream and cardamom whipped cream or coconut panna cotta with tropical fruit and a mango-coconut sauce). $58 for the meal, $25 for accompanying wines.

Yes, Arie's. (Pronounced OAR-ies, btw.) I haven't been to the kzoo branch, only the two in Plainwell (about 10 min. down the road), and at that it's been many years. I liked the original Arie's very much It's a charming place, perhaps the embodiment of casual fine dining. It was my introduction to Whitefish Grenoble. The other is Arie's London Grill, also British pub-type food.

I live in Grand Rapids, so Kzoo is not a food destination for me unless I'm visiting a friend or going to a concert there. However, imho these are, or at least appear to be, the most worthwhile downtown spots: Food Dance Cafe: eclectic menu, Niman Ranch meats Webster's: in the Radisson, dinner only, Wine Spec Award Just Good Food: deli and specialty grocery, sandwiches Epic Bistro and Bin 359: dinner only, wine bar (I haven't been there) Mediterranean Cafe: breakfast and lunch (haven't been there in a while)

At room temp, in a closed paper bag, with an apple to keep it company.

One more, and a pleasant surprise -- I had completely forgotten that I ordered it a couple of weeks ago from one of Amazon's booksellers. Secret Ingredients: The Magical Process of Combining Flavors, by Michael Roberts

I don't think they have a preference re color or varietal. I'm thinking that a mix of larger and "boutique" wineries would be the way they'd like to go.

A good friend of mine (who has an excellent palate) is getting together with her sisters for a vacation and staying in Yountville this Friday and Saturday. Their meals are pretty well planned out but they still need guidance about which wineries they should visit in those two days. Which ones do you think would be the most interesting, fun, etc?

I recently started making yogurt at home, after hooking up with a raw milk co-op. There's no way the two of us can drink most of a gallon of milk a week (we skim off the cream for coffee and sauces), so I wind up making yogurt and fresh cheeses. A friend gets her yogurt starters from New England Cheesemaking Supply Company, so that's where I go, too. I haven't researched much past that. She also recommended this book, so that's where I started as well. The quick-set starter is for one-time use; the Bulgarian starter produces a yogurt that can be used as a starter for the next batch. I usually make about three quarts at a time, in a large jar. My KitchenAid oven has a bread-rising setting (100°F convection) that's perfect for yogurt. If using store-bought milk, you heat it to 110-115°F, add the starter, pour it into the jar or whatever, cover it securely, then let it sit at about 100° ± 10 until thickened to whatever consistency you like. I usually let mine go for 10-12 hours. (Raw milk needs to be heated to 180, then cooled down.) Why homemade? Taste, I imagine. Mine is rich and tangy. My experience doesn't quite match Katherine's. After skimming most of the cream, the milk probably is the equivalent of about 1%. It still turns out thick enough for me. Maybe it's the long culturing time, or the raw milk. If I need it thicker, I just drain some overnight through several layers of cheesecloth.

Gelato. (I'd have said ice cream, but that's two words. )

Hmm. I like pb + tomato a lot. But only with natural pb and in-season tomatoes on good toasted bread (onion-dill rye is my favorite). A few hot pepper flakes really add something. A little crumbled bacon doesn't hurt, either. But then, I like groundnut stew, too.

Just a suggestion Nick.........I would remove the eggs before you saute and then add them back into the pan after you have deglazed,this will give the bisque a richer and deeper flavour.IMO. Agreed. Roe, roe, roe your bisque.

As Sam so astutely pointed out, Perception is everything, yes? Did the NU food service folks ever considered asking MLK III what his father's favorite foods were? Just wondering.

Northwestern University students were invited on Monday to "honor" Martin Luther King Jr. with a "special lunch," which included collard greens, cornbread and fried chicken. This story was posted yesterday at obscurestore.com, which referenced a student's letter to the editor of The Daily Northwestern. (Scroll down to the second letter.)

Heartburn, by Nora Ephron. The so-so movie version was on We last night.

Bargain Books strikes again! Six more (for just $49 ): Hardcover: A New Way to Cook, Sally Schneider The Classic Food of Northern Italy, Anna Del Conte (UK printing) Fields of Greens, Annie Somerville Softcover: How to Cook Everything, Mark Bittman The Wine Lover's Cookbook, Sid Goldstein James McNair's Grill Cookbook Most of my cookbooks are within view when I sit down to eat, so I contemplate my Desert Island 30, or 10, with regularity. I know what they'd be right now, but 6 months or a year from now, ...?

I called the other night to make a reservation at Woolfy's and got a recording saying they were closed until mid-February because of vandalism. In St. Mary's?!! Kathy, can you or your husband reconstruct any of Smith and Latham's menu? They don't seem to have a web site. Thanks.

I posted this last year (Lynn Rosetto Casper's recipe): Use 1 cup cornmeal, 4 cups boiling water, and ½ teaspoon salt. Get a double boiler situation set up. Put the salt and water in the top part of the boiler. Gradually whisk in the cornmeal. Cook, covered, for about 1½ hours, stirring a few times. (She recommends a rubber spatula; I use a whisk.) I recommend using all water instead of water + milk. I'd also reduce the amount of water rather than do the extra cooking if you want a thicker product. After cooling, blot up the exuded water with a paper towel. Here's a thread I started about browning polenta. The slow cooking method worked really well for me.

Homemade beats all commercial brands, imho. I get my cultures from New England Cheesemaking Supply Company. Click on Ingredients, then Cultures. I use certified raw milk, skimmed (we use the cream for coffee and sauces ), and usually make about 3 quarts at a time. My oven will hold a constant 100°F -- very convenient.

King Arthur light ww flour; a little each of toasted wheat germ, shredded coconut, and granola; a glob of sour cream and/or homemade yogurt; eggs from free-range chickens. I agree w/Kit -- sour cream makes it. My dad always used it in his pancakes.

OK. The Herbfarm Cookbook, Jerry Traunfeld It's All American Food, David Rosengarten Both from Bargain Books.