Liza

What he said.

That would be the Karlins at Union Square on Mondays and Saturdays - we had some of their blowfish tails and they were really yummy, cooked as y'all say.

Blackadder, The New Statesman...

I read a collection of his...what's the name now...and enjoyed the pieces. Yes, to old world tastes - his descriptions of his many crossings on the QEII make me wish I was older, richer, and much older and richer than that.

Thank goodness I read to the end of the sentence. Rounding that corner from "walk over to the men's room and come back with", I was a little nervous.

Brew up around 4 tea bags in about two cups of water, so the tea is really intense. Let it steep and steep and then cool. Dilute with cold water, lemon, a cinnamon stick if you like.

Tonight: Knoll Crest chicken rubbed all over with foie gras mousse and thyme. With a bottle of The Holy Trinity Barossa, and "The Sopranos" of course, of course.

Nick, Crab, avocado and grapefruit are magical. Do let us know if the oxtails go over. And I'm curious as to whether anyone will be asking for pork.

We did the full 8 pounds of tomatoes and even Davy can't eat all of that.

We made our second batch of Suvir's chutney last night. And I have to come clean: we've used a mixture of red, green, yellow, and orange tomatoes each time. Davy comes home with bags of tomatoes and we just use what's on hand. The variety that we're in love with is Fiderelle - a Sicilian heirloom variety that looks like a Roma on steroids. It's packed with flavor and very dense. In NYC, you can get them from Stokes Farm - they're at Union Square most market days (except Monday I think) and at Tribeca market on Saturdays. We made the chutney last night and didn't can it at the time. So here's the plan: bring it back to a boil, put it in cans and can per instructions. Does that sound like it will injure as few people as possible?

(daintily stepping in...) I went to a Wines from France champagne event a year or two ago and fell for Jaillance Clairette de Die AOC. It wasn't available in the states at the time and this thread has reminded me to look. Perhaps Christopher or others are familiar with it and recommend a likely substitute? Many thanks, Liza

Which reminds me that James Laird did a dessert for an issue of Art Culinaire in which he used plastic wrap to mold chocolate. Little dots of color over white chocolate. Looked gorgeous.

Thank goodness I'm back to clear this up. For two: take two gorgeous beef fillets and have Davy grill them to perfection. On same grill, throw four lobster tails that you've cunningly speared with...a spear like device to prevent curling, of course of course. (But what would a dead lobster do with all that ice? Ba-dum-bum). Shred up the lobster tail meat with some grated Fontina, cream cheese, diced jalapeno, S&P. Dribble of lemon juice. Toast little onion rolls and fill with your lobster salad. Slice a potato really really thin, or as thin as you can with someone telling you "can you cut it any thinner?" behind you. On a baking sheet, place a piece of parchment paper. Paint with melted butter. Take some anchovy fillets and smush them very thin. Sandwich the anchovy fillet between two potato slices and place them on the buttered parchment. Top with more parchment, and weigh down with a heavy pan. Bake til lovely brown crips. Sauce your beef filet with veal stock sauce (add the lobster shells when you've got the meat out), and a drizzle of hollandaise. Add the lobster sanny and potato crisp.

Blasted open an old Art Culinaire and had our way with Hans Rockenwagner's Beef Fillet and Lobster sandwich with Hollandaise sauce.

Scallops speared with rosemary bundled with pancetta, indeed. Then leftover (!) wagyu beef wok-ed with creminis, onions, garlic, tossed with spagetti and Suvir's tomato chutney.

Tonight: spearing scallops with rosemary, wrapping them in bacon or pancetta and grilling. To be followed by bowing down in praise of rosemary, scallops and bacon.

Seared Wagyu beef (not worth the $, if you ask me). Mashed potatoes with Cypress Grove Midnight Moon goat cheese; braised kale; grilled clams as a starter. A pot of Suvir's tomato chutney sending new flavors all over the house.

Getting some from Lobel's - sear it and finish in the oven? Grill?

Caped, do let us know if anything happens..

It's not plain corn soup but something I enjoyed even more: a corn soup with sweet corn and parmagianno -reggiano agnelotti, that I had at Spago. I know the recipe is in one his books that I have at home - I'll PM you the details.

Loved my Aunt Helen, but what she did with jello, canned fruit and molded glassware was a crime against....something pretty big.

Soba and Toby: Wow. Slightly different route taken last night, as D. was soaked to the bones at the market all day: Homemade chicken soup with our first ever matzoh balls. Sliced Bleeding Heart tomato (one enormous tomato the size of a two year old's head) topped with garlic nips, basil, goat cheese, olive oil, S&P.

Thank you all for the considered replies. And bad Cathy, bad for showing me that webiste. I will now most likely be shoeless in the fall, but the kitchen will be stocked.

Oozy potato gratin... Chicken from Knoll Crest, with tomatoes, honey, cinnamon, saffron, and whatever else Davy put in while I wasn't looking. Supposed to be accompanied by roasted potatoes but we lost the potatoes. Can't find them anywhere.

So...watched CathyL crush garlic, rosemary and other gorgeously scented aromatics in one and got to thinking: I've used an ersatz plastic cutting board, since I am the dishwasher , but could a mortar and pestle help? Does it work better than a knife when rosemary and garlic are concerned? Notes: I have no dishwasher other than myself and minimal storage.