Liza

Pan-seared salmon fillet with parsnip mash. D. made a sauce from leftover shrimp shells, ginger, butter, shallot. Very creamy and yellow. Steamed asparagus. Eaten in bed watching "Crimes and Misdemeanors".

Tony, I can only provide cousel for what will surely be another fresh level of endurance after the non-bulemic-Barbie toilets in Brazil and a stint at Betty Ford----when the crafty promo people, in concert with programming, and the very latest from the dreaded focus groups, decide it's time for a softer, cuddlier, Tony Bourdain. Shall we start crafting the catch-phrase now? Liza

Steve - are you thinking what I'm thinking? That with the publication of this book, we can expect to encounter more El Bulli-esque dishes on more stateside menus?

Lots to catch up with: Sunday night: Cornish game hens roasted, with butter-poached brussel sprouts and rutabaga. Monday night: Burritos of Cornish game hens, sliced poached brussel sprouts and rutabaga, lamb and kale. Delish topped with Laura Chenel goat cheese. Tuesday: 9 oz. burgers from Dave's Not Here on Hickok Street in Santa Fe. Drip down your elbow burgers. Wednesday: veal chop; sauteed cabbage in a pig foot stock (best not to ask but delicious). Thursday: A visit to the local cheese lady and the Gruet tasting room. Apparently there was a dinner of some kind but I remember the Gruet more. Friday: local Pollo Real chicken, rubbed under the skin with butter, thyme and garlic. Roasted on a bed of carrots, onions, potatoes. With mashed potatoes (you can't have too many), smushed up with Point Reyes cheese.

I want one of those simple lids, like all the chefs have on TV. I've got a Krups, ancient model number long gone, with a simple lid. Just put it on, slide in the grooves and go. My mom's got a Cuisinart with this hidgy-widgy lid that has to be put on just so or it won't work. It has way more inner workings (read: it has inner workings) that are completely unnecessary in a lid. Feh. Another issue I have with both machines (I had no idea I had issues with them until this thread ) is with liquids: it either sloshes over the top or fluzzes out the bottom. I don't like it when it fluzzes: the counter gets all gloopy. I don't like gloopy counters. Perhaps I don't like food processors?

I was floored by the calamari appetizer. Had never considered stuffing cheese into it's capacious bottom, but will attempt now. Our server blossomed with our interest and seemed genuinely pleased with our interest and pleasure. For interested parties, interested in parties, there is a lovely large private room downstairs. If only we could remember the wines! I recall we really enjoyed the Gruner-like one that was third on the list of wines by the glass, if that's any help. Location-wise - across the street from Tribakery.

Just looked at the menu you craftily provided. I'd skip the tomatoes as they're probably gonna be pale rose and not ripe. But you knew that. On the wine list, should I be surprised to not see any Spanish reds? I was once in love with the 97 Sinskey Pinot Noir so would be interested in sampling one of his on the list.

Best, BEST of luck, Marlene. Let me know if and when you'd like supportive PMs.

Excellent points, Tommy. I completely agree.

I'll echo everyone's thoughts above. My husband and I have a favorite 'go to' place and it's more than just the consistancy of the food - it's the consistancy of the service, although we're not in any way regulars there. This has been mentioned on other threads before, but briefly, we look young (although we dress appropriately, etc.) and often I think we get the 'they're not going to spend any money' once-over. At our 'go to' place, this has never happened.

When're we going? If I come back from New Mexico, some time in January perhaps? (Apologies for veering dangerously off topic)

Oldfashionedly- I've dined with Southern gentlemen in the wilds of NYC and somewhat off-generationally, have thoroughly enjoyed their manners. (Note: I am referring to gentlemen from the Southern states of the US. )

Without getting into it too many specifics, these are occasions when I know the chef, he comes to the table, ascertains my satisfaction, let's me know why we're getting these dishes, etc.

Dainty steps in on this one, but I'll just note what happens when I get VIP treatment from a chef (which happens at few restaurants, mind you), in the hopes of illuminating what some form of VIP treatment entails. We usually get some form of the house cocktail or champagne upon arrival at the table. We'll order from the menu, and then are informed that the chef would like to supplement our order - a few specials, perhaps a luxury item or two (foie gras, shavings of truffles). Extra desserts or a cheese course can be proferred as well. This is not even getting into whether the chef is in the kitchen or not, which we've found doesn't make a difference. I'm not trying to brag here, but just illuminate what happens at certain high end restaurants for 'friends of the chef'.

As long as hand washing occurs in both situations, right?

So, at a restaurant, should the chef come over and do the urging, or should the server?

Mighty W, I'm curious that you found the dish with the most powerful aromas to be the most muted- can you elaborate? Many thanks,

Miso broth with fresh clams, scallops, flounder roe and scallions.

Not to jump on the rational explanation for etiquette boat, but shaking hands starting some time long ago as a way for people meeting eachother to be assured that the neither one was holding a weapon.

Drama? So they can replace the cloches with berets?

Here's my radical approach, as I have been dishwasher-less since 10/01: I use 'em, wring 'em out. When they got ookey , I throw them away.

Ditto.

At our home, I let my husband take the lead, and I do most of the support work - stocks and prep stuff. If this isn't too personal, I'm curious as to how you divide the cooking duties at home.

Do you think Fat Guy has logged on anonymously and is sitting at his desk, murmuring "bwhahahahahah", nasty-villain-style?

Unless one can page the missing diner to inquire as to their preference, my guess would be the polite thing would be to do exactly as you did and wait.