MichaelB

OK, if not one else is going to step forward, I'll be the smartass in the crowd. You need to tell us how you want your scallops prepared -- or at least the general style of preparation. Le Repertoire de La Cuisine lists the following 6 preparations for Coquilles Saint-Jacques (scallops in English): Curry Gratin Mornay Nantaise Ostendaise Parisienne

As I read all the comments here, I realized that I may just have unknowingly become my wifes nightmare dining companion. Mind, I only do the following when (1) we are alone and (2) dining at very high end joints. I pick apart every aspect of the experience. The room, the flowers, the table setting, the china, the silver, the crystal, the linens, the service, the menu, the presentation, the preparation. At least half the time, I don't even say anything. She can just tell from my face that I am doing it and that I have found yet another thing that I find to be wrong. It never occurred to me that she might find this annoying. Maybe I'll ask her. I get really bad when seated with one particular friend. She notices as much or more as I notice. She and I were once seated next to each other at one of the nation's legendary fine dining establishments. The evening was full of nods, pointed glances, raised eyebrows, toe taps, hand touches. I can't help it . . . I am critical.

Fughetaboud joo-lu-ray. Let's tawk about mason-ary as in bricks and mortar. Could you be more pacific? Among my favorite English pronunciation fox passes is eXcape. I was recently behind the scenes at a movie shoot but could not see any of the action. The one sure way I could immediately tell whether the shot was "live" was that the rehearsal stand in for the star butchered that word in the first line of the scene *every* time.

I had lunch at Mix yesterday. DId I miss any eGulleteers? I was alone;so not the best way to evaluate someplace. I had this uncomfortable feeling all through my meal. I kept looking at the plexiglass walls and ceiling tiles. All I could think of were those ant farms/colonies/whatever they used to sell (maybe still do). I felt like we all boxed up and on display for someone much larger than we are -- either physically or spiritually, maybe AD himself. What is up with the total lack of identification on the building? No name, not even the address adorns the outside of the place. Heck, I knew (or sure thought so) exactly where the place was and I walked past -- twice! Then I called. Something is wrong when the reservationist has to give directions like this: We are located on West 58th Street between Fifth and Sixth. Closer to 6th than 5th. We are ont he south side of the street. Directly across the street from the Ocean Club. OK, now onto the meal. The chicken pot pie was as close to perfect as any I remember eating. I didn't understand the shrimp appetizer that I had. The flavors were quite good; I just couldn't understand the 3/4 inch layer of sauce at the bottom of the bowl or what I was supposed to do with it with only a cocktail fork at my disposal. And, I know that I am being . . . . For $17 I want that salad served insomething other than a clear plastic bowl. I kept having these thoughts about displays inside displays, inside displays. Finally, someone messed up the grape jelly yesterday. The stuff I was served was the consistency of olive oil. Maybe I was just thinking too much.

A seared scallop, creme fraiche and a drizzle of apple cider reduced to a syrup.

As bilrus said, very American, very Virginia southern. In many cases, put a very high end feel to traditional southern cooking and you are in the ball park. About half the menu are things that have been there for 20 years; but very seasonal too -- if that makes sense. I stole the crab salad that is often on the menu after I helped Patrick do the dish for the 50th anniversary event at the Maisonette (since are talking about 5 star places). I do several variations on the theme quite often. A simple jumbo lump crab salad layered with large flakes of avocado and molded in a ring. Puddled sauce of cantaloupe and pineapple puree. Baby kiwi garnish. Patrick's cooking is all about letting the flavors of great ingredients shine. I have never had anything at the Inn that wasn't an absolutely perfect example of exactly he wanted. If you think you are paying $400 (or any other number) to "sleep in a room," you won't appreciate the Inn. Hotel and resort properties at that level are not places to stay -- they are theatre. You, the staff and the property are all actors in a play. Everyone and everything around you is there to make you feel a certain way -- exactly which way you have some control over, within limits, and that's what makes it fun and exciting. When a property does this right, the experience is unforgettable, whatever the price. The Inn is one of a very few number of places that I have experienced that do it right -- every time. Maybe we are now to an entirely other thread; but you asked. Bill, the Inn owns a whole bunch of those shops as well as I understand it.

Nope, Woodlands, a Relais et Chateaux property outside of Charleston, SC, got elevated to 5/5 this year. As to prices at the Inn, expensive with a capital E -- but worth every penny in my opinion. I haven't been there for a couple of years, 2001, I think. If I recall correctly, the 3 course (plus) prix fixe dinner was $88 Sunday, Monday, (closed Tuesday except during October), Wednesday and Thursday. Then it went to something like $98 on Friday and $118 on Saturday. Rooms ran from maybe $400 something to around $800. The Inn itself has perhaps 12 rooms (odd numbers overlook the garden and evens the street) and there are a few rooms in out buildings.

I know that I am just a rube from the Hinterlands (or Heartland, or whatever); but I have been a big Grimes fan since he took over the reviewing job at the Times. And, I completely agree with his theory on awarding stars -- even before I read the explanation (of sorts) from yesterday. A group of us here talk about the review each Wednesday and have a shorthand for classifying a review -- a 1 star can be a great review (as in the case with Grocery) or a devastating blow for someone who had 2 or 3 star aspirations or something in between. Part of his job as reviewer, ansd ours as reader, is to communicate, and understand, which applies. I think he does an excellent job so communicating. Maybe I am particularly sensitive because the reviewer in the morning daily here has no discernable standards for awarding stars. She recently granted 4 stars (highest rating) to a cafe serving MIddle Eastern ethnic fare -- a member of a small chain located in a mall. I guess the message to all the chef-owners who have recently gotten 3 or 3 1/2 stars from her is that if they lower their sights and their guests' expectations, they will get the coveted 4th star? Sorry, rant mode off now.

My wife really enjoys the program -- so it is usually the watching fare during dinner at our house. I do enjoy the preoccupation with food. It is comforting to know that there may be people (albeit make-believe) who think about and talk about food as much as I do. It is even beginning to creep into my real work. The other day I answered the phone and a very long-time client began the conversation "Michael, what is the name of the guy I like to buy chickens from at the Market?"

They are big time heavy. That item includes the rolling cart (that I just saw listed on sale somewhere for $350 new). So, the two of them combined with packing materials, I can believe it.

Here's one of the Mixers I saw Monday. Check out the seller's other auctions for the rest. Note that he also has a bit of recent negative buyer feedback. http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...item=2561788783

Say 100 or so for me -- including the ones out on what now appear to be permanent loan. I did happen to see one of those on a friend's dining table yesterday,however, so I know it still exists.

Ok, we are getting way off topic here . . . but I cannot resist. As I said, I made this bread at least once a week for almost 4 years, and a whole bunch of times since I gave up weekly bread-making -- I've probably made that bread 300 times or more. So, I have made some very good batches and also made virtually every mistake possible. If anyone is interested, the bread is Sullivan's mixed starter. I've seen the recipe several places; the most published is in Baking with Julia. First, I use a very high protein flour. The bread needs a very aggressive knead to form the gluten. Thus, the mixer-killer (at least the new KitchenAid). Second, the bread performs best if kneaded to 78 and left to rise at or near that ambient temperature. Leaving the dough colder and raising more slowly sometimes results in sourdough. Required relevant content to the thread -- I stopped by an auction this morning where there were several 20qt Hobarts up. Four really nice looking ones will be hitting eBay tonight. No personal interest, etc. I just couldn't figure out what a local caterer was going to do with 4 mixers, 3 Cryovac machines, a bunch of meat slicers, etc. Turns out he has essentially completed outfitting his business with used equipment and now buys to place on eBay. I won't say what he paid as I don't know what work, cleaning, warranty etc. he offers when putting stuff on eBay. Me? I bought a single glass door True refrigerator in working condition for $275. It's going into my basement tomorrow.

According to the owner's manual for my 6-quart (which I love, but I've never experienced the 5-qt): "Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates high potential for unit failure." MichaelB, maybe that's why you keep burning out your gear box. KT, I do actually read owners manuals. But, ever try to knead a batch of cold, wet baguette dough to 78 F (25 C) on speed 2 of a home KitchenAid? Can you say "all day long"? M

Yup -- and warranty replacement POS is in the garage, in the sealed box acting as a table for something or other. Actually, OR is sharing space in the kitchen with a DeLonghi that I decided to give a try.

Just one "at home" observation. I have had a 5 qt KitchenAid for 21 years. Never had a day's problem with it. About two years ago, my wife saw the newer 6 qt models on sale. So she bought one as a wedding present and bought one for us. It sat in the basement unopened for at least a year. So, one day I decide to retire "old reliable." The second time I used the new mixer, I burned out the gearbox. It was just a 40 oz baguette batch kneaded at a mid-high speed. (For over 3 years, I made that same bread at least once per week with old reliable; then I got out of the habit.) So, I call KitchenAid, they send me a new one under warranty. Meanwhile I move old reliable back into the kitchen. Finally after a month or so, I use the replacement. On first use, (a different bread this time) the motor smokes terribly and I burn the entire motor out. Guess what's in my kitchen now?

Let's see; where do I start? First, some might say that I have a thing for knives. I am a big fan of Bob Kramer's knives. I have the 8" Oriental shaped chef knife -- ground on both sides but with a handed handle. Lefty for me. Great balance; takes an unbelievable edge and is easy to maintain. His alloy will stain and discolor a bit. So, if you aren't willing to work on your knives a bit . . . . This knife is a work of art. When I ordered the knive, Bob told me the backlog was about 15 months. When I hadn't heard from him in two and a half years, I figured my $25 deposit was down the drain. The, one day, out of the blue, I get this call "Uh, you might not remember me, but you ordered a knife from me. I can ship it tomroow if you are still interested." Turns out he lost my order in a move. My most recent acquisition of a work of art is an Hattori fruit knife. WOW! Thank you TSA for dumping my only 5" utility knife out of my roll while you searched my bag -- thereby enabling me to justify the purchase of this knife. I have a couple of Globals -- a single ground Deba and a vegetable knive. They are easy to maintain and hold a nice edge. If a use either of them for an extended time, my hand gets *very* tired and my knife callus hurts a lot. They get a lot less use since I lost all feeling in my middle finger for 4 days after using the Deba to dice 40 pounds of smoked salmon one afternoon. Be prepared to use a knife a *lot* before use decide whether you really like it. The rest of my knives are the usual assortment of Henkel, Wusthof and "old" Sabatier. Each is like an old friend. For knife accessories, talk to Ken de'Grau at www.handamerican.com. He has a great selection of stones, hones, and leather/grit sahrpening products. My current favorite of his products is the glass smooth steel hone. Unfortunately, I bought a bunch as gifts and forgot to keep one for myself -- so I have to go out to use it.

Michael, I started thinking about this thread as I prepared the first course for an impromptu dinner party I had Saturday night. I invited guests at around 7:00 for an 8:00 arrival, so I had to work with what was at hand. I did a crab salad with only the following ingredients -- jumbo lump crab, diced apple, lemon juice, creme fraiche, EVOO, salt and pepper. OK, I did serve it over a bit of bibb lettuce tossed with a lemon vinaigrette. As the dish came together, I thought -- A pastry person could take every one of these products and incorporate them into a pastry course! So, can you? Michael

Well, at least I didn't try to catch it this time. Ten days ago, while working in my fish vendor's walk (well, drive) - in, a damp box of saran slipped out of my hands. As I rapidly withdrew my hands, the cutter raked across my left palm. Finally, the cut is nearly closed. Oh well.

There are two in my house. Never truss a bird with heavy duty blue thread. My wife did this before we met. She still talks about how awful a blue-striped turkey looks. Along the line of trying to catch a falling knife, never catch a falling box of saran. In my case, an almost new, 24 inch by 2,000 foot roll. This was years ago; and I still rub my right hand every time I think about it.