TJHarris

There is an lewd thought here somewhere. Something about neither eating meat.

Is this why I like 10 so much? It is not a gin tasting gin? I like Beefeater and Plymouth just fine, but I really enjoy the fruit to the 10. Maybe I just don't like Gin as much as I thought. Interesting...

When the family is away I usually end up working more (less guilt). When I do get in, dinner is usually something very quick and simple. Gruyere and Caramelized Onion Omelet is a favorite with LOTS of ONIONS. I often have several varieties of good cheese around the house so bread, fruit and cheese often ends up in front of the tube as I catch up on one of the Guy flicks that the wife didn't really want to see.

We have had Gardenburger for a while. Now what? GardenChittlin'? Sounds like something that Mamaw served up after Papaw has his heart spell.

Ok maybe not elegant but a lot of fun and quite tasty: Siberian Fireball (the cause of several lost nights) 2 oz. Stoli Crystal 1 oz. Rumple Minz Peppermint Schnapps Ice Dash Tabasco Shake vodka, schnapps and Ice. Strain into Cocktail glass Float a drop of Tabasco Enjoy the Ride

I believe that an understanding of the classic sauces of Escoffier and Carreme is essential to the development of the modern era culinairian but... I think that contemporay cuisine has moved well beyond much of these classics. In the old school there were specific dishes that most of these classic sauces were associated with. Speaking for my self... I look to my sauce as a sort of culinary glue. With my sauces I try to tie the theme ingredients and flavors of the dish together. I use the sauce to offset a flavor charateristic or add balance between sweet and acidic or rich and lean or bitter and tart...

Thanks everyone. Appreciate the quick response.

I just came into 23# of organic soba noodles. Anyone have a favorite recipe? Thanks, PS: Soba Addict this is right up your alley.

Where was this? I need to never eat there!

I have found that I can make a pretty respectable panini on an imitation George Foreman that I go at Kmart for $30. That would be $50 more for sammich ingredients.

Ouch! That just had to suck. I never have quite figured out why us men aare such pigs. Edited to say: Must get used to these new controls.

My understanding wast that the device debutted in NY recently and the Attorney General of NY is already trying to ban it. One of the greater objections seems to be that Breathalyzers don't work accurately when booze is taken in this fashion.

Gloves, dude. Gloves. Have to admit to this one two. The FOH staff thought it quite amusing to watch me spray the cold spray and aloe down the front of my pants. " Peter Piper Peppered his Pecker" is what the said. Called me Peter for nearly a month.

Does anyone have favorite stories of odd thing overheard in your favorite dining rooms? I have one: It was the first night that the dining room in a new country club was open to members. I was the Exec Sous and was expediting that night. I had just sent a set of first courses to the dining room with "Nicki" (not her real name) when I hear her exclaim from the dining room, "This cheese smells like ass!" in relation to a French Onion Soup Gratinee. Seems that she didn't appreciate Gruyere. That was her first and last table of her tenure with us.

I would suggest that you watch the flea markets and antique shops for old apothacary bottles. They were made in many different sizes.

Years ago, I made a crabapple-serano chili chutney. Seasoned it with a little ginger and rice vinegar. Served this with several pork dishes as well as a couple of heartier fish.

Kidneys...Veal Kidneys...Lamb Kidneys...Kidneys If you must have them, I can prepare them for you, I know what they taste like when they are good. I know what they are like when they are bad. I will taste for QA reasons but will not eat them. I think it is probably all in my head as I can't seem to get around the fact that the job in physiology is to filter urine from the blood. For the same reasons, I just can't seem to do chitterlings.

It wasn't the most extravagant or exotic meal by any stretch but the food was simply perfect. It was 8 years ago in Chicago, at a little place on the ground floor of our hotel. I had ordered a very simple meal of House Smoked Pork Chops with boiled redskin potatoes, homemade sauerkraut, and sauteed apples. Not a misstep for the entire meal. Service was impeccable. Food was perfectly prepared. My wife believes that in the 12 years that we have been together that this may be the only meal in a restaurant that I was unable to find some small imperfection with.

I will be in Knoxville area this week. Is there anyplace that is not to miss? Thanks!

I make an avocado and black bean salad with red onions and tomatoes a little cilantro. I dress it with Cumin and Roasted Garlic Mayo. Also entered a recipe contest once with a savory roasted chile chiffon cake with avocado icing. Even I have to admitt that this was not a great idea.

Back to the original question. Do your friends only drink wine? What about a fine bourbon, Scotch or Cognac. I have never turned down a bottle of any fine potable.

I am my wife's man and I cook. In fact, I cook 90% of the evening meals and all the meals when I am off work. I also do laundry, wash dishes, clean the bathroom, mow the lawn, take out the garbage, maintain the autos, care for the children, hold down a job, coach peewee baseball, volunteer..... No wonder my wife is happily married!!!

Chefdq, I need to know where you work. Must avoid. You got sick in two of these posts. Anyway...today's lunch: Angelhair with bay scallops and rock shrimp, brown butter, carmelized onion and tomato.

I have always found Dansko to be far superior. IMHO

Y'all mean there is more than peanuts to airline food?