Liza

She gave me the sense of rah-rah, all is right with the world as long as I have my pompoms. May I stir things up here a moment? I'd like to make the distinction between pizza (paper plates and napkins, garlic powder on side) and designer (individual serving containers and flatware) pizza. Personally, I think a plain slice, done well, can be an incredibly satisfying dining experience. The gourmet pizza is sometimes terrific, but usually reminds me that I'm eating gussied up...pizza. I know I'm not being articulate here, can anyone else help me explain myself?

Yaffa's on Harrison St. In Mid-Sept, I delivered a crate of donated tomatos to Yaffa herself, as she was cooking food for the rescue workers. In my post, I wasn't suggesting that we dine at Chanterelle or even at Yaffa's, merely that if we're talking about helping downtown, let's help those places that could really use it because they helped out when it was really necessary.

What about Park and Orchard in Rutherford? (I think)

Obviously I'm the only loser here with a keen memory of vintage SNL episodes. Mr. Blackwell was interviewing Rajiv Vindaloo (Christopher Guest) on this very subject, as Rajiv had just written his book on wine, "Send it back". Rajiv says that if he doesn't like the wine, he'll tell the waiter, "This wine has a runny nose. Or this wine has a snotty face".

Arrgh, Samantha, you've wrested loose another painful one, long since blocked. I'm in LA to shoot with Wolfgang Puck at Spago. He's a lovely, sweet, really approachable guy, who I've worked with once before. Things go very well, and I get a reservation for dinner there the next night. I meet a friend there, who is completely starstruck, and really, in her 40s she should be over it, but sort of awed that I'm taking her there. She asks for EVERYTHING to be wrapped up, including the bread in the bread basket. And they put it all in separate stryofoam containers, so by the end of the meal, there's a one foot pile of white styro packets next to her. And that's when Wolfgang comes by for a chat. Completely embarrassed inside, cool as a cuke on the outside, I hope!

Pintxos 510 Greenwich Street (at Spring) 343-9923 The name means "pinch of food". Sort of like tapas but particular to the Basque region of Spain. Someone bug B Edulis, as she knows more than I do about this place, though I've enjoyed the food and wine quite a bit.

Palisade Avenue in Englewood, across from It's Greek to Me. Chinese food, yes, but great ice cream desserts - even the famed Dusty Road.

Thank goodness he could admit he had issues. Nothing worse than hearing a litany of them (no spicy food, must be within five blocks of home, no chicken dishes over $15, etc) and then to be told, "But I'll go anywhere you like".

Where do you stand on Baumgarts? (I know, I know...wherever's available) I've never had a bad dish there, and find the ingredients really fresh. It's our standard fallback place and have never been disappointed. And I LOVE that so many places are BYOB, which for us is bottle of wine AND beer.

You can order little plates or large plates. I love their cured fresh anchovies, in particular.

Tenafly, my ancestral home, and current home to the Perlows.

Actually, D. and I will have one night in New Jersey this Saturday and are considering NOT cooking for ourselves. We'll be in Bergen County with a car. Where would you send us?

My horror story, it pains me to recollect it. It was a first date between two couples, as I knew the husband of the other couple and we thought it might work to introduce the spouses. I should have known something was going to work out when he said, "Don't plan anything after, we take our time". A 7:30 reservation, and we didn't leave until 12:30. Our butts were heavily asleep. Mind you, we were seated in a great booth and I sorta knew the chef, and was horrified because I'm sure they wanted to turn that table. It was as if they could take one tiny bite of food, then they'd have to put down the fork and chew and think and chew and think...and maybe five minutes later, contemplate another bite. Excrutiating.

My two cents: no thanks to Les Halles, for it's inexcusable cramming of tables, and let's remember, there are a few vegetarians in the mix. And if you want to help a downtown restaurant, help one that was there in September to help others - Pinxtos, Pico, Chanterelle, Tribeca Grill, Yaffa's - all contributed mightily. I'd go with Pinxtos - authentic Basque cuisine, at reasonable prices, and tiny enough that we could probably reserve the whole place for an evening. Some fascinating Basque wines, as well.

I second your decision, B Edulis - I've wanted to compliment your counters but the thought always got away from me. I find your counters very easy to clean, and very forgiving of darker stains. I think that's a benefit of the matte surface, don't you?

We've had a lot of success using cake flour for homemade pasta. It turns out incredibly silky and pliable. I'm hoping they have some of that in Scotland?

Or to vamp up the portobello risotto, try mushroom stock which is pretty easy to make - Take a bunch of mushrooms, portabello, creminis, a few buttons, put them in a shallow baking dish with a hunk of garlic, one sliced white onion, some fresh herbs - I'd go for tarragon - and add enough water to cover the shrooms about halfway or so. Cover with foil and put in a 400 degree oven for about 40 minutes. Remove from oven, remove the foil, strain and there it is = your very own mushroom stock. When it cools, ladle it into ice cube trays and freeze. Actually, freezing leftover any-liquid is handy. We've got stocks, sauces, pureed osso buco leftovers, all in cubes.

What's this? I'm the first one? Sorry, Tommy, I know how you like to be first. Lovely meeting all the New York crowd. Just as expected, Wilfrid was late from his folk-dancing class, and B Edulis and I were hanging about the old Kettle of Fish stage-whispering "EGullet" to all passers-by. Next?

I'll be there early-ish, too, so I can soak my running shoes in Ketel One.

Crawling is right, Yvonne. I've had one of those days and sad to say, I was considering going home and ... going for a run instead. . . Wiser minds have prevailed and I'm just getting thirsty now. By the way, where's that scamp Simon? Comes onto our board, throws down a challenge, and slinks off under a rock somewhere? I thought he was of stronger stuff.

I find the reason I don't cook for company anymore is that I can't find anyone who will enjoy it, or appreciate it. After the planning, the shopping and the cooking, it's a major let down to look round the table and see people shovelling food down or commenting, "thass good". D. and I cook for eachother or for my food-lovin' brother, who got treated to buffalo burritos last Sunday.We go for Osso Buco a lot and other one pot dishes, because we used to trot out Charlie Trotter cookbooks and the like and realized simple food tasted just as good if not better.

Steve, I used "cuts" incorrectly, I think. Ted sells kidneys, and probably any other piece you can use. I remember making Julia Child's country pate recipe and finding everything I needed from the pig in Ted's freezer.

...we have more guns than everyone ...(Sigh)

You know, Wilfrid, I might have sold you some of that scrapple, as I help out quite a lot in the warmer months. Try the smoked sausage - really nice smoky flavor with no incidental sweetness, and incredibly juicy. If you've ever noticed a good-looking young Irishman helping you with your purchases, that's my husband, Davy. (dangerously off-topic, but he's now a manager at the market).

I think it depends on the venue. For a BLT, I prefer slightly in between soft and crunchy. As a side with eggs, definitely limp and foldable into the mouth. Crunchy is good for a thicker cut in a salad. Wilfrid, do stop round Union Square some Saturday and check out Ted Blew's High Hope Hogs stand, across from Barnes and Noble. (Disclosure again: until recently, my husband worked for Ted). Organically raised Berkshire hogs (see the Wine Spectator this month for it's pork article) and really un-processed pork products. If you're ever making your own pate, Ted has all the 'incidental' cuts you'll need, as well.