Liza

Wingding, if you don't mind my asking, where'dja get that capon? I've seen capon on order at The French Butcher and recently "Capon!" has been advertised at Whole Foods, but I've never seen a named farm before, and naturally my curiosity is peaked. Dinner tonight: Corrupted Mario's perfectly lovely bolognese to appease the tomato lover in residence, and added crushed tomato. It tastes like the best sloppy joe (Sloppy Joe?) that you've ever had, with the addition of a few crushed red peppers and Spanish paprika. As we've got some lamb kebobs from the lamb guy at the farmer's market, I picked up some fresh curry leaves and coconut milk so I we can anticipate stinking up the place mighty good tomorrow.

Yvonne, Stan-Pat farms has some lovely brussel sprouts sold on the stalk. They're at the Tribeca farmer's market on Wednesdays and Saturdays. I'll bet Paffenroth has some up at Union Square, too. And if he does, they're sure to be terrific. Christopher, what an inciteful review. I especially appreciated hearing about your reasons behind the order. I'd definitely be interested in a visit to Tappo now. Many thanks.

Yet another Friday night trout-fest, this time though....slow-roasted. The trout guy has rather fatty trout so I thought it just might work to use the slow-roasted technique usually applied to salmon. And it worked. Very luscious, with just a light sprinkling of Fleur de Sel and cracked pepper, drizzle of olive oil. Got the trout flavor in full effect. Quick mashed tatties with parmagianno-reggiano and buttah.

You could have saved me on a lousy Old Kentucky Tomme! Way past its due date.

Charles, if you're still reading, I'm wondering if you're getting your GVs at Chambers Street Wines or at Crossroads, the two places (aside from Nancy's of course of course) that I find to have well thought out GV choices (again, in the downtown area).

The Dec. 15 issue of Wine Specator has a section called "Spain's Shifting Landscape - new wine regions show promise, and Priorat claimes the high ground of quality". The lead graph: "Whether you are looking for powerful, new-wave reds, traditional reds with elegance and grace, or good values from a wide range of grape varieties, count on the country's diverse and dynamic bodegas to put just the right bottle on your table. The principal difficulty in exploring this bounty is keeping up with the emergence of new producers and new vineyard regions". I can photocopy any interested readers and/or drinkers.

Great news for cheese lovers in and around midtown. Murray's has opened a branch at the Grand Central Market, saving many people the schlep down to Bleecker Street. Hip Hip Hooray!

Stupid question: I've never made stuffing. Any suggestions for a not-stuffed-in-the-turkey savory stuffing?

Thanks, Steve. My thoughts exactly. I was taking Tommy's suggestion on another thread about finding old threads and revitalizing them in hopes of getting us all back to talking about food. Glad to see it is working!

(Full, wracking sobs...) look at this thread, folks. People helping. People starting new threads. People thanking people...(snurfle)... And guess what? I am going BACK to New Mexico and the same issue exists...anyone having any trouble bringing their knives on board these days?

Once I figure out how to get them to pay me for the meal, I'll post about it. But it'll cost you.

Leek, potato and collard green soup. Rye toast. Mini-Hershey bars (individually wrapped) for dessert. Slight inhalation of cat hair.

I very much appreciate the wine pairing list at Union Pacific - they list each dish and the wine they suggest to pair with it. This allows the diner to choose or make changes, and I'm sure it helps wine sales.

Personally, I take great pleasure in making my own stocks for a few reasons - in the simple act of it; the connection I feel with my cooking ancestors; the knowledge that I am using as much of the animal as possible. And, of course, I can make them to my own taste preferences.

I just watched a segment on Peasant on Martha Stewart Living. Cooking over a wood fire, with a handmade rotisserie - seriously, that got me excited. But that could just be me.

(writing a check right now for this one:) Wouldn't it make sense for Hackensack Restaurant Supply in Bergenfield to change its name to Bergenfield Restaurant Supply?

Foie gras rubbed chicken with roasted potatoes and whole shallots. Mash with Cypress Grove Midnight Moon and horseradish.

So it's our fault then?

Agreed, Yvonne. Thanks for the write up, Chop. I'm thinking of trying that gnocchi from the Babbo cookbook now...

The silent kind?

I agree with Tommy as always. I think one should give more consideration regarding the missing dining companion than to the staff or the chef.

Brava, Wingding. Last night at Union Pacific, the tropical fruit carpaccio was outstanding in its simplicity and beauty. A great presentation of something that sang its own song very well.

Mighty W and others might be interested in the spectacular dinner we had this evening at Union Pacific. After a two minute wait while they reset the table, we were led to a lovely roomy booth in the rear section of the room. Champagne glasses were already set and we were treated to a glass of the house champagne (which someone else will surely know the name of). We perused the menu and decided upon these to start: Crispy Sweetbreads with thai basil glaze and yellow turnip foam Pungent beef carpaccio with red curry and green papaya And these for entrees: Rhubard lacquered white pekin duck Special Wood pigeon with porcinis and other wild mushrooms (memory is fuzzy). Before our apps arrived, we were treated to Rocco's signature dish of Taylor Bay scallops with uni, tomato water, and mustard seed; and bruschetta with duck prosciutto and white truffles. The scallops were presented on a bed of ice atop an enormous conch shell and were bristling with lightness on the palate. The duck prosciutto was incredibly savory and balanced very well with the white truffles. Both were incredibly generous with regards to truffles and uni. My sweetbreads were indeed crispy, which seemed incredible as they were bathed in the foaming turnip and the thai basil glaze. The effect of dark sweetbreads, bright green basil and pale yellow turnip was pleasing to the eye and the balance was achieved: each element tasted exactly of itself and married with its partners very well. Davy's Pungent sliced beef carpaccio with red curry and green papaya was amazingly balanced. I was afraid the dish would overwhelm the palate and ruin it for the following courses, but the spiciness existed briefly on the edges of the tongue and dissolved rather without lingering effect. We were also given a plate of seared foie gras with celeraic puree and beliminging (star fruit) puree. D. and I agreed that this was the best foie gras presentation we've ever had as it perfectly balanced the headiness of the foie gras with the fruitness of the belimging and just settled so wonderfully on the palate. We were then presented with an extra course of risotto with gamboli rosso and white truffles - essentially, risotto with giant red shrimp and white truffle shaving. Luscious and terrific. They paired this with a lovely Chablis which I'll have to get notes for. Entrees: Rhubarb-lacquered white Pekin duck again showed Rocco's ability to mix fruitiness with rich meats and find that balance. Davy's Wood Pigeon was scarfed up before I could even dip a finger in the sauce, so I'm guessing it was good. A cheese course followed with Tete de Moine; Shropshire Blue; Manchego and some kind of lovely goat cheese. All were at the right temperatures and age and presented simply with sliced apples and a basket of toast. Dessert: Mango and papaya carpaccio with pineapple sorbet was a clear winner in its lightness and unusual presentation: the fruits were cut on a mandoline and served paperthin with a hint of syrup. We also enjoyed the milk parfait with passion fruit and bittersweet chococlate ( shaved on top); and the chocolate hazelnut parfait with milk chocolate icecream. We really appreciated the wine list which includes their suggestions for pairings for each course. I'd recommend this structure for every restauranteur interested in increasing wine sales - it's a very easy way for the customer to feel in charge of the pairings, when of course the restaurant really is. Overall, I have to give Union Pacific very high marks all around. Not only were we taken care of, but we noticed that the other tables were made to feel special as well. And of course, when you're talking about Rocco DiSpirito's cuisine, you're going to be thrilled no matter what. (apologies as this is my first immediate-post-dinner-with-wine-review- and I'm probably giddy to begin with).

What used to be called "Bagels 'N More" on Hudson Avenue in Englewood, right off Dean. Hand rolled, boiled, and baked. They use real raisins (not raisin paste) in their cinnamon raisin bagels and real eggs in their egg bagels. The pumpernickels are nice and dark and not sweet. The place is still there, churning out terrific bagels, but I think they've changed their name.

Heck, I'm cruising on my reputation so who am I to judge?