Holly Moore

I'm thinking back to my Tour de Force at Trio and the role bread played. It really didn't. It was there and I think I had some with the soup course but that was pretty much it. With 24 courses lurking I didn't want to squander stomach capacity on bread. A couple of thoughts. At La Ferme de mon Père Marc Veyrat pairs breads with courses. That was neat though when I said I liked it in an earlier post, some found it gimicky. Don't eliminate bread completely. Serve it where you feel it is the ideal compliment. Sopping. I like to sop. I really like to sop. I furtively sop in the finest restaurants where eyebrows might be raised if I were spotted sopping. Perhaps there will be courses at Trio where sopping is called for. As a the between course "snack" offer some sauce and a complimentry sopping medium.

Just did a Mapquest for directions. From Center City - 136 Miles. Basically turnpike to parkway to rte 46, stop at Anthony Wayne for a steak sandwich, to rte 23 and then head north.

Perhaps available only to those who attend the eGullet Culinary Institute?

Only when I'm eating.

Holly, We're not exactly talkin' white linen with exquisite table service here. And it would take a mighty big roll to get a lobster's worth of meat into it. But, I haven't been there so maybe they've got special rolls. Even McDonald's runs on a 30 to 35% food cost. Not just linen tablecloth restaurants. Standard Maine hotdog roll. But between the tail claws and knuckles there's not exactly a mountain of meat in a pound or pound and a quarter lobster.

I haven't made waffles for some 35 years. But back then, as I remember, we used Bisquick (? Spelling) and did not separate the eggs. Seemed to make a fine waffle. Are those recommending folding egg whites into the batter preparing Belgian syle waffles, per chance? What to do with the finished waffle the morning after Thanksgiving: Mix leftover turkey with leftover giblet dressing and ladel generously ontop of cooked waffles. At other times, chicken with chicken gravy and even S.O.S. work quite well. All these are better on a savory waffle as opposed to a sweetened waffle. My father used to make great grilled cheese sandwiches on our waffle iron. Sharp cheddar cheese, baked ham and Jersey tomatoes on white or whole wheat bread. Especially good was the cheese that melted out the sides of the sandwich and crisped on the waffle irons.

Yo Marinade - Have you been to the market? Any details on the food available. Sounds like an outing to me. Two separate issues. 1. How come your post count is a puny "10?" Get a'writing. 2. Why not put a tagline on your posts (see "My Controls") so those who, unlike me, haven't scrounged free copies of your books off you, can check them out?

All the more reason for me to return. I was on a mission to satisfy a four year yen for a proper roast beef and yorkshire pudding. Mission accomplished. The game dishes were tempting. On the menu was a side bar listing occassional availability of special game from their own spread - I think I remember it to be in Scotland.

One of the "Charter" sites lists all signatories to the Charter. Last year there were six in Marseilles. I suspect any of those would be worth a visit.

Back when I had my restaurant, we received a great review from Elaine Tait, then critic for the Philadelphia Inquirer. It was interesting to observe the attitude of the customers coming in because of the review. For some we could do know wrong. Elaine liked us and therefore they liked us. For others it was just the opposite. They came in with a chip on their shoulder and ordered exactly what Elaine ordered. Then they spent the meal picking apart each dish, "How could Elaine Tait say this was so good." It would have spoiled their evening out if they had actually enjoyed their dinner. Not sure why your posting reminded me of this human trait, but it did. That said, I'm a semi regular at La Colombe and have never had espresso as you describe. I'm not questioning your experience, just suggesting it was a fluke. Probably as Katie described. La Colombe indeed roasts an excellent espresso bean, worthy of Daniel and the other New York restaurants.

Sounds great Holly. What kind of price range? And does the waiter cook in front of you? Thanks. I'm recalling between 40 and 50 euros, but not certain. It was expensive. The broth and the fish are served separately, the broth first. The fish is cooked in the kitchen. The server then presents the cooked fish at your table. The waiter takes the cooked fish to a central area in the dining room where he prepares it for the bouillabaisse. Then the fish is brought to the table in additional broth. If you click on the link my post above, you'll sort of see the process in picture form.

Did a lot of research last year and ended up at Le Miramar. I made a great choice. It may not be the best Marseilles bouillabaisse, as it's the only version I've had there, but it was be far the best bouillabaisse I've ever had. There is an organization dedicated to preserving the classic method of preparing bouillabaisse, Le Charte de la Bouillabaisse Marseillaise. Six of its signatories, including Le Miramar, are in Marseilles. I suspect any of these places would merit your attention.

That's the same for any restaurant. What's the big deal? You're talking a 33 to a 50% food cost. Most restaurants shoot for 30 - 40% overall food cost. Each Red's lobster roll has at least one lobster's worth of meat on it, probably a little more. Fat Burger is cool, not for the fliers picking up food there but for the ones buzzing the place on their way back to the base during flight training.

Couldn't disagree with you more. Red's is all about quality and value. $14 or whatever Red's is charging this year may seem like a lot of money, but it's a fair price for what they provide. The lines at Red's are long for a reaon. And there are many locals standing in those lines, not just tourists.

Greetings Tom and welcome to eGullet. Red's Eats in Wiscasset is definitely worth the stop and the wait in line if any. It's also impossible to miss from Route 1. They are justifiably famous for their lobster roll, but everything else is great, too. A slight detour, for a second lunch that day, or on the way back to Boston, is Bett's Fish Fry, a trailor of the town square, just before boothbay. Plenty of other good looking along the way. Here's my favorite reference: Eating the New England Coast at HollyEats.Com

Agreed. But the same if you always choose Daniel. Yes and no. If you only dine at Daniel, you're certainly an unimaginative diner. No matter how much you like Daniel, I can't imagine a serious gourmet wanting to eat every meal there. It would be like always drinking the wines of one producer. It's not the point of wine appreciation to do that. At the same time, the diversity of what you can experience at Daniel is like a hundred times broader than what you can experience at a typical steakhouse. Indeed, in addition to the entire haute cuisine repertoire, and in addition to the thousands of dishes in his personal repertoire, Daniel could easily produce, at customer request, any item on a steakhouse menu. But yes, ultimately, I think true gourmandism includes the desire for diversity as part and parcel of the definition. Maybe this is another thread, but my point is that a gourmet can be equally as thrilled downing shovelfulls of oysters at Bowen's Island as the tasting menu at Daniel - both on the short list of Great American Restaurants

Agreed. But the same if you always choose Daniel.

Not really, because chains like the Palm, Mortons and Ruth's Chris are generally very good at what they do and represent their products well. The Olive Garden, on the other hand, is there for those too lazy to open up a can of Spaghetti-o's so they dine out instead. The Olive Garden does not represent their products well.

Lone Ranger: "We're surround by Indians, we're going to die." Tonto: "What do you mean 'We' white man?" Pardon the above political incorrectness, but I'm with Tonto here. Breathes there a gourmet with soul so dead who has not walked into the Palm (or Ruth's Chris) and said, "Waiter, you finest, biggest rib eye! And your finest, biggest martini!!" There are certain occasions when only a bloody slab of meat and a Saharran dry martini straight up will suffice.

Andy, how the HELL do you know this??? I mean, if I can't even get the section.... I'm sorry, this is just my stupid joke. John Foxx (with 2 X's) was the original lead singer of the band Ultravox. One of their songs was called "Hiroshima Mon Amour". I thought it was funny anyway. Ah, British humor.

I assume you're talking about Toby's Cup, home of the scary clown.

I think baked beans are traditional. At least they were during my scouting years. On a recent outing, someone brought some salmon jerky. Really good.

Understand from whence you are coming, but: 1. Where is it written that one must travel by interstate? 2. Where is it writen that the best distance between two points is a straight line? Cut across Mass, drive down from Albany, through the Poconos, the Shenendoah Valley and then cut back to Raleigh. Or, from the Poconos aim for the Delmar Penninsula and cross over to VA on the Bay Bridge/Tunnel. What's another few miles for the opportunity to watch Varmint roast a pig?

Lard cooked.

There is no sausage product that a blanket of kraut improves. I lived in Wisconsin for three years, running the delis for a supermarket chain. We carried both Usingers and Klemmets. I prefer Usingers, but many claim Klemmets are the best. In either case I kept trying with the beer par-cooking before grilling. Could never notice the beer flavor in the brats. Recently I've been importing brats from Usingers and have been parboiling them in water. Works just fine. Only thing I figure the beer does is to add flavor to the onions if onions are added to the beer. Parboiling in beer strikes me as a waste of good (or bad) beer. Maybe parboiling the brats in water, grilling, and then holding in beer and onions is the answer. I'll be doing that when the next shipment arrives.