Liza

How do members feel about ordering a dish with little idea of how that dish will be prepared?

We've been reviewing restaurants together for about seven years now and never take notes at table. I keep some paper in my handbag and jot a few notes in the ladies room.

Portobello mushrooms, nestled by sliced leeks, carrots and garlic - roasted. Toasted ciabatta with melted cheddar. Lashings of mustard. Yogurt with cat hair and strawberries.

In: a Frette bathrobe From: A glass slipper

Just goosing this back up - this airs tonight, fellow Egulleeters.

These days, tuna on rye toast. Fig newtons. A Manhattan.

A nice miso-marinade is lovely. But plain ol' seared is fine and dandy, too.

I hope he did the "No no no no no no no no no no no. No no no no no no no no no no no no no" line in front of the mirror.

Coming this Friday, 2/28 at 9pm: New Orleans.

"As for the young, soft raw-milk cheeses, I still think they're safe, but not as unambiguously safe as the hard cheeses. " Well, those are the raw-milk cheeses I was referring to. When you become pregnant, you'll be able to make your own informed decisions.

He didnt say that, at all. You misread the post. I think you misread the irony.

Same things I do with regular basil - pesto, infused oils, rub it all over...DOH!

"That makes them -- you guessed it -- raw. If you don't like them, I'm sure we have some fermented cashew paste for you in the back. " I'm sure you know this, but there are real reasons some of us cannot enjoy raw milk cheeses. I love them truly, madly, deeply... but they are dangerous to eat whilst pregnant.

Stephen, I've been curious about the starter soups at Blue Hill since I had one there late last summer. How do you feel about starting the meal with such mild flavors? Part of me really wants the first taste to be something more exciting and I'd love to know what you, or other chefs, feel about this introduction of the palate to the restaurant.

I'm trying to get my head around the seared watermelon in the jerusalem artichoke soup...It's as if my winter brain and my summer brain are colliding. But I've always been a fan of MS, too, so I'll take your word for it.

Torakris, I'm craving sushi, all the time, but have been told to avoid it (and even smoked salmon - not cooked enough!) at all costs. Wondering if the same prohibitions exist in Japan?

I'll do a count when I get home but I have a question about the parameters - can we count my Art Culinaires? They're hard bound and rather large AND (there's more? yes!) the only periodical we have to-have to keep.

"Here we are like 100 posts and 1500 views into this thing and the thread is still powering along." Still, it can't even reach the fringe on the Balic's trousers.

Oh you will, Soba. I'm slowing with age.

Except in those journals and newspapers which devote much of their space for readers' letters to this kind of discussion. Or to nearly any author's reading. Just helping Wilfrid.

Well, we could also look to the "Five Easy Pieces" example, which also involves chicken.

If you're interested in locally produced raw stuff, you can try some AND interrogate the cheesemakers (Mark Gillman and Elizabeth MacAlister) by purchasing from Cato Corner Farms at Union Square greenmarket on Wednesdays and Saturdays; also sold by Tyrone at the Tribeca Farmer's market on Saturdays and given away gratis every Saturday at 4pm at the Chambers Street Wines wine tastings.

And from an Ombuds!

For what it's worth, there was also a mention of the error in the New York Post's Page Six column of yesterday.

Was there once. Not going again. But it's worth noting that they have huitlacoche on their menu.