Liza

This might be another thread, but tonight we're cooking a cold-air processed chicken, or Smart Chicken, the only brand employing this European technique in the US. Course, when D. mixed together melted butter, lemon thyme and foie gras terrine to rub under the skin, who the heck cares what the chicken tastes like. But I will report back nonetheless. Side of asparagus and morel tart (thanks, B Edulis!) and an almond mole.

Just an aside, or diversion: Strolling the aisles of a used-book store, I happened upon a 'Recipes from a Famous Restaurant' cookbook inscribed by the author to an equally famous restaurant critic, 'with respect, and love', etc. etc. Naif that I am, I was surprised on many levels: 1) How does one give away a book that has been personally inscribed?; 2) As both parties are well known in food circles, was the act of giving the book away, rather dangerous?; 3) What does this tell us about the restauranteurs desire to kiss-up to the critic? 4) Wow, #3 really failed!

D. is mildly addicted to Tayto Crisps from Ireland, which his sister sends to us fairly regularly. Out here, they're called Kings for some reason. Very very thinly sliced and therefore very crunchy. And yes, they have wacky flavors, too, like bacon and cheese, which tastes delicious but not so much of bacon and cheese. Frank Language, I'm indebted to you for the Frito-Lay no-GM info - they will now be my chip of choice.

Indeed, Jim! Hoping Maria posts photos of her bounty - both black and blonde morels of capacious size.

Perhaps not the place to say, "I'll have what she's having".

Thanks, Tommy. We're going there.

The communal family will gather next Saturday the 11th, for dinner and Arthur Miller. As the parents have purchased the theatre tickets, and we're getting dinner, we'd like to make it something special. I know the folks will be parking on 42nd b/w 9th and 10th, and worry that Grand Sichuan will be too far, Any suggestions?

We just did an informal GV tasting, with the guidance of Glenn at Crossroads Wines, the self-styled Mr. Gruner. We started with our best of show, the Heiligenstein 2000, for $21.99 at Crossroads in NYC. First sniffs of yogurt, or lactated milk, which was surprising. Then the floral, and citrus hits you, rounding out very lengthily with a long finish of caramel / toffee. The Loibner GV, 2000 Federspiel came up short, with no finish at all. Very green, very mineral, what we thought of as very quick. The Weininger Vienna GV 1999, Leicht & Trocken, was very tight, and minerally.Tangy was the word we both came up with. We ate curried mussels and a farmer's market salad of purslane, amaranth and smoked trout which could have influenced our tastings, but we were really blown away by the Heiligentstein.

Jason, Brilliant idea, but we're going to the theatre after gardening next weekend so time is limited. But I'm hoping to convince my dad to check out Stokes Farm in Old Tappan, as I've gotten to know a few of their managers at the NYC greenmarkets. Also, I'll be getting some tomato plants from Ted Blew / High Hope Hogs on Friday so feel free to put in your order, Jason!

What about bee pollen? It's sold at the farmer's market and D. loves it. Any thoughts?

Indeed. Weather permitting, I shall go in peas.

Oh yes, scrambled with eggs is one of my favorites. And now I will go forth and purchase Cabrales (the cheese, not the poster) and Crozier Blue to stuff. I just love them with their spring-time neighbor, asparagus, and as they are being sold aplenty nowadays, might concoct a Boulud-ish tart in praise of all of them.

Thank you, Jinmyo, for making reminding me of their coloration possibilities. D., B Edulis and I were just reminiscing about our first meeting, and I reminded B Edulis that it occured over mushrooms. Tomorrow, B Edulis goes morel hunting and I can only hope that we've been good-enough room-mates to merit the over-flow.

Tough crowd! I've always been sold on creminis as wild, but will try to resist the urge now. But I must come to portobello's because when marinated with garlic and oil, and grilled, they do yield a meaty, luxurious flavour, and an almost soft texture. Then again, I'm of the "fire=good" religion.

And matsutake are highly prized in Iron Chef land. Cabrales, I'm surprised by the scarcity of cremini references on NYC menus, as they're readily available at most major suppliers - especially priced-to-move at Manhattan Fruit and Vegetable in Chelsea Market (for me the best source of fresh mushrooms) and most corner markets. Right now, morels are ruling the menus, which is fine with me. I've also been entranced by the subtlety of enoki and delicacy of oyster mushrooms.

WOW. WOW. Wow. Triple wow. What an inspiring place! If only I had more than a fire escape. (Though I am helping my dad with his garden next week...)

We've also figured out the hard truths: Davy is better at conceiving executing the meal; I am best at providing support, both moral and edible - I do all the stocks, tomato sauces, and prepping. It was difficult at first for me to take the back seat, but I couldn't stand in the way of superior meals!

I second Bux on Prune and couldn't have put it better. If you want American produce, I'd recommend Savoy, as chef/owner Peter Hoffman is a regular supporter of the farmer's market. (Though I don't think that's what Thom is looking for).

Hello Shaun, Thanks for participating in this forum. I'm married to an Irishman who has discovered his palate after years of eating 'boring' food. In the bio thread, Jason writes that your move to Shropshire was daring, implying that the eaters in Shropshire might not have been "up to" appreciating your talents. I'm wondering if you think some people have un-tested tastebuds that just need to be awakened or if some people just like really boring food. Liza

I used to do all the cooking. Then Davy started doing some of it. Now, he does most of it and I act as his sous chef, slicing and dicing and calling him "chef". I believe this is an example of my incredible maturity.

And I like blue cheese! And understand and agree with you, Tommy. But as you've noted before, I'm harsh and critical and in general, misanthropic.

I've joined this thread now to ask why the Persian market sells Danish butter? Veddy interesting. I'm with Lurpak, but I cheat with Plugra. And every once in a desperate while, I've been known to have a one-nighter with Land-o-Lakes.

Hey Maria, What's this I hear about the morel season this year...?

I think the reference to "her mouth" was what got me thinking Robin just might be female. Could be wrong. And I think it was the references to a vast variety of edibles that she not just doesn't like, but 'won't put in her mouth' that got me thinking I won't find any enlightenment, knowedge or interesting food writing in her column. Again, could be wrong.

On the basis of two exceptional lunches, I'd go to db moderne, Daniel Boulud's more casual restaurant on 44th Street, b/w 5th and 6th. And since you're downtown, a visit to Chanterelle if you want terrific service in a classic downtown venue.