Alex

Oh, gosh, there's so much good non-tomato-based stuff for pasta. Ruth Reichl's carbonara, for example. Or this one that I made last week. (I know it has diced tomatoes, but they're not one of the featured ingredients.) I'm a fan of this book, less than six bucks, shipped, from Amazon.

This leads to a more general question I have about risotto. I've never had it, but it seems to be held in great esteem. The descriptions seem to be very similar to a rice dish I do really like but is far less fussy. So if I want to experience a 'proper' risotto (not the best, or magnificent, etc.) Would Carrabbas be an okay example? If not, is there another chain that produces a credible example? I'm not likely to seek out a fine dining experience in search of the perfect risotto unless I firmly feel that I won't be disappointed. I had (perhaps still have) a similar dilemma with gnocchi. It didn't seem like something I was aching to pursue as a cook, but I found myself at a Buca di Beppo and had the chance to try some. It failed to turn me into a gnocchi lover. But I was left with the nagging question of whether that was a legitimate example. I just looked at a Carrabba's menu online and did not see risotto. In any event, I seriously doubt that any chain would produce a risotto of the quality that would make you a fan. Assuming you're still in Indy, I suspect that someone on this board could recommend a more appropriate restaurant. However, I do recommend that you try to make your own. It's slightly labor-intensive but not at all complicated, and very much worth the work, imho. Just be sure to use Arborio or Carnaroli rice. (There, now I'm going to start another debate.) The nice thing about risotto is that you can produce so many wonderful variations: a traditional Milanese version with saffron and Parm-Reg, a spring one with morels and asparagus, etc., etc. It's my impression that really good gnocchi is more difficult to achieve at home (I'm a bit ashamed to admit I've never done it). As with risotto, chain-restaurant gnocchi is not terribly representative of what the product can be. The best gnocchi I've ever had were light, delicate concoctions. However, they function mainly as a vehicle for the sauce, similar to pasta.

Thanks for all those great pictures, CC. It was a pleasure talking with you and your wife. IIRC, Kerry's amazing truffles were made with a maple liqueur, probably Sortilège. Kerry, please correct me if I'm wrong about that.

Welcome to eGullet, LOG. The last time Gabe Quiroz was logged into eGullet was nearly two years ago, so I wouldn't count on a response from him. Someone else might have an answer, though.

Here's the tasting menu from Friday night at Grange. Chef Brandon Johns introduced every course, plus he spent a good bit of time chatting with us before the meal. His dedication to cooking in general, and to locally sourced ingredients specifically, is impressive. He also cheerfully provided alternative dishes for two pescatarians and one person with a couple of food allergies. I don't remember some of the details, so please feel free to add, subtract, or correct. The pictures are in Kerry's post (and perhaps others to follow). Nose to tail house-made charcuterie Peninsula Cellars Gewurtztraminer, Old Mission 2006 Clockwise from 9 o'clock in Kerry's picture: multi-pig-part terrine; thin slice of pig's ear something; coppa; a jam of some sort. In the middle are pea shoots with something else. Walleye "brandade" fritters, green tomato jam La Grave-Martillac, Pessac-Leognan 2007 Chef Johns preserved walleye for one month as if for salt cod, then proceeded accordingly. This food-wine pairing was the surprise hit of the evening for me. Fried pig's head, mustard, sauce gribiche Martin Codax Albariño, Rias Baixas 2008 Not the whole head on a platter of course, but cooked, shredded, battered, and fried. Heirloom gazpacho, Michigan pickled shrimp salad New Holland Golden Cap Saison, Holland, MI Delicious, but for me the least interesting dish of the evening. Great ale, though. Duck, peaches, coriander, honey glaze, whole grains Duchamp Cuvée Trouvée Syrah, Dry Creek Valley 2003 Another great wine pairing. I think the whole grains were wheat berries and something else. Whole roasted (beef) tenderloin, pickled oyster mushrooms, heirloom carrots Starry Night Zinfandel, Dry Creek Valley 2007 Two or three slices of a perfectly crusted tenderloin in a simple presentation. Plum upside-down cake, goat cheese ice cream. Frisk Sparkling Reisling, Victoria 2009 was on the printed menu, but for the life of me I can't remember anything about it. Did we actually get it? (Tammy just posted that we did indeed get it.) Many of us arrived early and enjoyed a cocktail (or two) before dinner. I had a refreshing GGGinger--fresh mint, ginger syrup, fresh lime juice, Tanqueray, and ginger beer, with a crystallized ginger garnish.

Thanks so much for the detailed and kind report. I very much agree about the camaraderie. It was an easy Gathering to be at (and to isolate from for a little while, if one so chose, without anyone wondering why). Tammy did a yeoman's (yeowoman's? yeoperson's?) job of organizing the event. Edsel's Vita-Mix must receive a portion of the credit for the basil oil, as should Tammy's filtering apparatus. I had made some at home that I intended to bring with me, but of course it became the inevitable forgotten item. Fortunately, the common house had a huge herb garden, so there was no shortage of basil. At home I used a KitchenAid blender and a fine-mesh gold-toned coffee filter, but the new combination was far superior, producing a deeper green oil with no discernable solids. I took home the remaining oil and used it for a simple dinner last night: spaghetti with basil oil, butter, black pepper, and Parm-Reg. Tonight we'll be having a tomato-shiso salad with shallot dressing, the shiso courtesy of White Lotus's generosity.

While a person's MBTI type can indicate a preference for certain behaviors in certain situations (including cooking), it's really not terribly well regarded in the larger psychological community. There's actually a very good Wikipedia entry about the test that I'd suggest reading. I've found the test's greatest value to be its emphasis that none of the 16 types is either right or wrong. FWIW, I'm an ENTP.

More photos... Lamb I am from Sam Iam Lettuce and tomatoes, eGullet style Cocktail hour begins... Tammy doing her mixology thing (and very well, I might add) Chris Hennes, enjoying one of Tammy's creations A Clover Club changing hands Kerry Beal, being a dedicated physician, knows the value of balancing one's alcohol intake with green leafy vegetables.

Here are some early photos... Baklawa ready for the oven, from Chef Crash and his wife Tammy's mandolined beets, ready for blanching, then the dehydrator A collection of batards and foccacia, from our master bread baker Tino27 (Tom) Fat Guy peeling a "dragon carrot" Joyce (Mrs. Sam Iam) stripping some rosemary Joyce's handiwork Chocolate truffles from Kerry Beal. The famous Thermomix is in the background. Tom checking his phone to see if there are any posts about his bread. One of many trips to the compost pile

Agreed about the banquet--amazing, almost overwhelming (but we managed somehow). This morning we had an interesting and informative tour of Zingerman's Coffee Company, then enjoyed a leisurely sampling of the wares at the nearby Bakehouse and Creamery. It's such a beautiful day here in Ann Arbor that we (well, at least me) could have hung out there at the picnic benches for hours. But onward we must, so the larger portion of the group headed out for the Dearborn/Detroit food tour, while SamIAm, his wife Joyce, and I browsed Kerrytown Market (boned leg of lamb! lobster rolls!) and Zingerman's Deli (where I tasted but didn't buy a $59.95 bottle of 120-year Sherry vinegar). I suspect that pictures will be posted before too long.

7:00

Here's the full story. What do you think about that recommendation? Is campylobacter contamination primarily a supermarket chicken issue? I almost always buy whole chickens freshly killed, so I rinse them to get rid of the last traces of blood, then dry them well (and wash my hands thoroughly, of course).

Here in Michigan, we're big on cherry wine, which can be good if the sweetness is kept under control. Here's one example.

Coffee #1 or #3 would be the most interesting for me, I think. I might be up for the Tour de Food (and can drive)! Let's talk Thursday night. I was planning to pick up some supplies at the Deli either later in the afternoon on Friday or when we're at the Farmers Market on Saturday; the Roadhouse is near Tammy's place.(N.B. The Tour has to be completed within 24 hours.)

coffeecoffeeCOFFEE!! I'd do it Friday afternoon, so long as it's not too late. I love coffee, and would like to learn more about its nuances, but it tends to keep me up at night if I have any after about 3.

This might be somewhere in the forum and I simply missed it, but what are the starting times for the restaurant meals (and the bread workshop and the tour)?

Spanish chorizo is available via Zingerman's mail order, so you can call them to see if it's also available at the deli. I suspect that Tammy knows other places, too.

OK, I see that Jaccard makes this one, in a 1x16 or 3x16 configuration and a white handle, and this one, in a 1x15 or 3x15 configuration and a differently shaped black handle. Is there any practical difference between the handles? Also, for a very occasional user, will the one-column version be adequate or should I still opt for the three-column?

OK, I'm thinking poached shrimp served cool with a mild tomato-avocado-corn-lime salsa and homemade basil oil. A bright Marlborough (NZ) Sauvignon Blanc would be perfect with this. I might bring a bottle or two of the 2009 version of this one, which recently received a 92 from Wine Spectator and is on sale here in GR for $12.49.

It depends on the community, which police force (state, county, or local), and, some cynics say, how close it is to the end of the month. In all but the pissiest communities, you usually have at least a 4-5 mph (7-8 km) leeway. The Michigan State Police and county Sheriff Departments (at least here in west MI) usually enforce 10+ mph over. Ann Arbor, I don't know.

For folks who'll be driving, especially those flying in to DTW and renting a car, be careful with your speed. In 2008, The Detroit News ran an article about quotas and speed traps, one of them reportedly on I-94 near the airport. Almost the entire city of Ann Arbor also was listed as a "hot spot," according to their readers. I haven't seen any reason to think that's changed since then. Tammy, do have any further information or insights about this?

Isn't it depressing that we even have to consider asking the question? In any event, I don't see why not, but then, you never know with DHS. You might want to give them a call. I have one I can bring, but it's pretty small.

A little less sarcasm and a little more proof, please. You and I started posting on eG about the same time, but I don't perceive the same global animus toward the man that you do. From what I recall and from what I see via a quick search (and from the small sample now on this thread), the comments are within shouting distance of balanced. For an interesting and somewhat related (and long) forum, here's the one about Rick Bayless and Burger King, mostly from 2004.

Because Auguste Gusteau is his hero.

We actually have (farmed) shrimp here in Michigan, so I think I'll pick some up on my way to the Gathering and make an app with them for our Feast. Tomatoes and basil in some form will likely be involved.