Jake

OMG that sounds FANTASTIC, Jin.

How was your visit cava girl? I haven't been in awhile and would love to hear a current report -- and welcome back to Toronto. Where have you moved back from? What have you tried since you've returned?

Vanquish before bed -- I swear by this stuff and Gatorade and food upon waking. This morning, lots and lots of Gatorade!

Hi Jen, great to see you blogging again and congratulations on the 27 lbs! Hope you'll include up to date info on the dogs, with pics -- of them eating of course!

The worst dessert I ever made was a double chocolate cake from my grandmothers cookbook. The book gave a list, incl. measurements, of the ingredients and the oven temperature and approx. time to bake it. I put all the ingredients in a large bowl, mixed it up a bit and put it in a pan and into the oven. I took it out of the oven and it didn't look as high as Mom's so I put a LOT of frosting on it. This was a special surprise for my parents at dinner that night. It was quite a surprise......I'll never forget the look on my fathers face when he took the first bite -- chocolate lead was more like it! Nobody had mentioned that you have to beat cake batter. I was forgiven as I was only 10 at the time. The most recent worst meal resulted from a discussion between my SO and I about how I NEVER follow a new recipe because I have training (that is not the real reason, of course) and proceeded to tell me he wanted Osso Bucco made from a particular recipe. Well, the recipe in question had a LARGE amount of orange zest in the recipe, not just the gremolata and just by looking at it I worried. But, in the spirit I made it as directed. At first, disgustingly orange-y but not awful. However, we all know what happens to zest when it's cooked in a sauce for a long period of time while braising the meat....it was the most bitter, God-awful shite I have ever tried!!!! Needless to say, my wonderful SO has never forced me to follow a recipe against my better judgement again.

I am currently available for left over consumption. That sounds really good! ← Thank you, kindly, hathor. There were definitely leftovers, we had planned on company for dinner but they had to cancel, the roast was 7 lbs! I froze some for enchiladas later in the week and have made a good dent on the rest just by passing the fridge on a regular basis Dinner last night was spaghetti bolognese, salad, and Rosso di Montalcino.

Could you elaborate as to what was a rip off and what they lied about? I've ordered from them once before with no problem and was considering doing so again but will wait until I hear back from you with regard to your experience.

Last night was pork butt marinated in tequila, lime and orange juices then rubbed with cumin, Mexican oregano, garlic, salt, pepper and ancho chile powder and cooked at 150 for 20 hours resulting in melting pulled pork with fresh corn tortillas, salsa, tomatillo salsa, onions, jalapenos, cilantro and crema. Leftovers for lunch today for sure!

Great blog, Melkors! Thank you for sharing your fabulous trip with us all. edited for lousy typing.

Monica, this is just the most wonderful journal of your trip, I can't thank you enough as I feel like I had my own little mini break to India this morning! The pictures of the food look awesome. I have had a love affair with Indian food since an Indian friend introduced me to it via her mother's home cooking. My SO loves it as well and we have a couple favourite Indian places we go to and just ask them to make/reccomend something for us. I must remember to keep track of what I eat! I cannot wait to actually take a trip to India. Please post more details of your experiences in the kitchen with the chef, I'd love to hear. What were the most striking differences between kitchens/chefs there and those in North America?

Add 9 more for me including Bouchon -- the roasted beet/mache salad is wonderful!!

Glad you're enjoying yourself. Happy New Year and all the best for 2005!

Williams Sonoma has a 20 qt All-Clad on web special for $120 right now -- and you'd get more pancake molds! You are correct in your assumption, whatever you get, do not get a cheap flimsy one. Personally I would suggest some of the restaurant supply stores if there are any in your area.

Steve, just wanted to highlight the above statement you made upthread. To me, it shows a professional touch that would make me want to try your establishment -- it's not all about the chef or the problem customer, it affects your staff and other customers as well. Thank you for noting that VERY important point.

Strangely, most supermarkets in the suburbs consider all offal awful! It is not often one finds organ meats in the meat counter. I love calves liver but it is rarely available. Sometimes, for New Yorkers anyway, the suburbs must sound a bit like outer Siberia But today I was lucky and found chicken livers (they also had heart and giblets etc.). Grabbed a bunch and will make pate and freeze the others (as well as freezing some pate). Thanks for all the suggestions. ← Have you tried speaking to the butcher in your local supermarket? They should be able to get you chicken livers within a day if not immediately. I've had good luck this way when I've had to shop outside of the city for whatever reason...Good luck.

Umm, how about gumbo? I understand you do a fabulous one!

Monica, glad your trip went well. Looking forward to your pictures and stories when you get to it.

Hi Marlene, just wanted to stop in and wish you, Don and Ryan Merry Christmas!! I have been catching up on your blog in between food prep for tonight (his immediate family = 32 people) and we're (well, I am) doing Christmas dinner for 16 tomorrow (mix of both families...)! Thanks for the blog, it has been wonderful. I look forward to the rest.

We'll try not to read anything into it if the church crashes to pieces!!

I'm so glad you're blogging again, Marlene! It sounds like it will be great. BTW, okra really is good in a gumbo, even if you don't like it any other way -- and it's available at some specialty markets!

I've obtained them at St. Lawrence Market before....that would be my best suggestion.....

Add one more for me! All Mayhaw Man's fault, I just had to pick up Cotton Country Collection by the ladies of Monroe LA. What a great read!

Ore, Time flies! Thanks again for the diary and I will definitely keep an eye out for the new topic. Best wishes on getting the top secret job -- can't wait to hear what it is.

I have a Pro 600 that's about 6 months old. From what's written upthread it looks like I should be able to use the new one. Anyone had experience with both?

I think you're brave! Seriously, we were at friends a couple years back who tried this at home, one soggy, oily onion was the result. I think perhaps the fryer took too long to come back up to temperature after the addition of a large onion. They tried it three time. After much laughter we settled on cheese & crackers. One of my favourite appetizers to serve is english cucumber sliced on the bias as you would baguette for crostini, a dollop of wasabi creme fraiche, topped with a large shrimp and a small dollop of caviar. (Use the cheap stuff) It's really quite yummy, very easy and a nice presentation as well. Or you could serve crostini with any number of toppings although you may not want to do that if you're serving bread and pasta as the main course.