summertruffle

Err, a juicer?

Huh. I was taught to clarify the butter and have always done it that way. I've never tried it simply with melted butter so I honestly can't speak of the difference. And I've always used unsalted butter simply because I like to have complete control over the seasoning of the sauce. But to each his/her own, of course.

You mean to make the clarified butter used in Hollandaise, I'm assuming. In which case, unsalted... definitely.

pizza.

Google! 9 Church St. (formerly Kobe Japanese Steakhouse) between Front St. and the Esplanade. Call 416-362-1957.

This post is much appreciated. I've been waiting to hear comments on Jamie's new venture. Thankfully, they're extremely positive (but really, can we expect less of him?). You've definitely given me the go-ahead to visit ASAP. Thanks for that!

My parents ate here last year when they visited NYC. My stepfather adored their prime rib. My mother had some sort of salmon dish that she also thought quite delicious. Please take into consideration that my folks are just regular old non-foodies, so their tastes are fairly simple. However, they know when things are improperly cooked, and they know when things just don't work, and neither of these were the case. They quite enjoyed it, actually. Oh, and apparently they make a great Caesar salad.

Whether or not Trio is your cup of tea, I don't think that there is a restaurant in the US (maybe FL) that continually offers such an eye-opening, almost emotional experience. Sure there is the [rare] negative review, but the vast majority of people that dine there seem to come away with an almost life-changing experience. It makes it seem sort of magical, in a sense. Which obviously appeals to many diners. Myself included. Thanks for another wonderful review, tammy!

Spectacular. Thanks for writing it. I certainly appreciated it.

Chef: the link I provided produces an image that doesn't look like crap.

Ya can't link FTP images like that, Chef Fowke. Here you go: http://members.shaw.ca/bfowke/Page%20Title...20Floorplan.jpg

I love it. It used to be that it would be my dessert choice from a menu if it were there. No matter what else was on the menu, if creme brulee was present, that would be my choice. Now, I make it at home all the time and no longer order it in restaurants. It's so damned easy to make, I no longer see the point in paying for it. :P I agree in that I seem to find it on almost all dessert menus.

1. Epoisses 2. Manchego 3. *fresh* mozzarella di bufala

French Laundry (Yountville) Michel Richard Citronelle (DC) Jean Georges (NYC) Peter Luger (NYC) West (Vancouver) Lumiere (Vancouver) Blue Hill (NYC) Tru (Chicago) Arzak (Spain) Petrus (UK)

Ha! Stupendous. Thanks guys!