Liza

SA, If you have the time and are comfortble doing so, would you mind providing a more specific recipe for the baighan bharta - it sounds delicious. Many thanks

In a word: no.

Leftover lamb stew whizzed about in a blender and used as a braising liquid for chicken thighs. (If only I'd thrown in some bacon I could have hit the meat trifecta). Priscilla - the foie mousse is indeed D'artagnan. Took the little container of it and sliced the mousse into one inch thick pats which I froze individually. Defrost for an hour or so and they're ready for rubbing all over the bird of your choice.

Entirely un-cheese related - have you been approached about hosting a cookery programme and do you think you'd have a) the interest or b) the time?

Thank you for taking part in this Q&A. I recently returned from the American Cheese Society conference where a few chefs contributed their suggestions to artisanal cheesemakers in this country, and reading about your innovations in molecular gastronomy, I'm curious to hear if you are having your cheese needs met, and if you could foresee a collaboratory relationship with a cheesemaker who could 'construct' cheeses to suit your needs. Liza

Just curious to try it, perhaps spilled into an ersatz fondue. Art Culinaire does mention the absinthe connection, and points out that Artemisia absinthe is a different wormwood plant. (For those interested in absinthe, by the way, Art Culinaire issue 49 has an article - I'm happy to photocopy it.)

In the latest Art Culinaire (Issue 66), there's a one pager on Genepy: "This herbal mountain dew, genepy or genepi des Alpes, is known as a natural elixir indigenous to the western Alps. ...A mixture of pure alcohol, water and the dried flowers of the plant are all that are needed to create a version of this Alpine elixir for home consumption... the classic way to enjoy this drink is to kick back at a ski station in the heart of winter and dig into some hearty fondue or tartiflette...accompanied by a tiny glass of this potent liqueur." Can anyone illuminate me on the flavor of this herbal concoction and what - if any - herb might substitute for it?

I'm so proud! There's a new farmer at the market on Mondays with lamb, so Davy brought home some meat for stewing and some lovely skinny sausages. I don't know what he did but when I got home from work, the place smelled like something serious was in the oven. With a saffron rice, he served a lovely lamb stew with carrots, potatoes, sauasage and a nice gremolata.

apparently she had shit service, mediorce food and a hefty bill at mom's house quite often.

Very true about the frog legs - I described them to someone as "sweetbreads on sticks". The slow cooked King salmon was so light and feathery . When I slow cook salmon it gets dense, when JG does it wants to float off the plate. Davy was stunned by the lemon-poached lobster. He reports that JG is a constant presence at the farmer's market. The food and company were sublime.

Revelatory. Divine. Made me feel like I've never eaten before.

Ohmygoodness, the Belle Rouge chicken is really terrific. (Available Wednesdays at Union Square - Priscilla, shall I send you one?) Rubbed all over with foie gras mousse and butter and thyme. Roasted. With potatoes and onions.

Oh. They stick when you're slicing and dicing. I thought for a moment...cause they stick other times...I hate to have to take a bath when...oh, nevermind.

Other possible criteria for dive bar status: 1. If theres a good chance of getting mooned by either bartender or owner. 2. If they 'wash' the bar with lighter fluid to wake up the 'sleepers'. 3. When someone tries to pick you up, the line "why, you could be my cousin" is considered a good thing.

Where, Toby, Where?????!? (A real pleasure to read you, Toby).

Yes, you can roast them gently and peacefully. No need to hack them to bits, as I had done. I just find them...flavorless. Not like the big boys, the butternuts and sugar babys which I bake calmly in a 350 oven, their cavities delicately filled with brown sugar and sweet butter.

That sounds delicious, Mighty W. Fresh cod from the Karlins at Union Square, baked without frenching or panties or other frippery. A melange of late summer / early fall veggies all hacked to bits and sauted with thyme and olive oil.

Do you roll your own?

I guess I thought Davy's comments were interesting as he was raised on lovely Irish lamb (not exclusively, of course of course). If that's what lamb should taste like, I think I've been eating the wrong stuff. Next up: Belle Rouge chicken.

I shall try Simon's goat, too, with the next one. Did this one just like osso buco and it was marvelous, really tender meat which reminded D. of spring lamb.

Wow. That's right up there with aardvark porn.

Permission granted.

Wilfrid's soooo dreamy...and well-travelled!

Shank - same cut as osso buco. But it's more like a leg, says Davy.

I'm thinking a slow braise with the usual suspects (mirepoix, red wine, bay leaves). Any suggestions?