scamhi

the Paul Pernot Bourgogne is a really nice wine. Drinks above it's price point.

We haven't been for a few years but Chez Heini stood out as a lamb destination. The grill over a wood fire. http://www.dandaniell.ch/

try one of the 24 hour Korean restaurants...one with a sushi counter

I have an X/L Primo. I chose the Primo over the BGE for 2 reasons. One the shape of the cooking surface. Oval is much better for large items such as baby lamb, baby pig and turkey. the second is the fire box divider - ability to set up for just half of the grill and either cook indirect or just to grill for 2 people and not have to fill the entire firebox.

here is a great website for ratings of lump and I think briquettes http://www.nakedwhiz.com/lump.htm

Bocqueria is on West 19th Street.

try lamb shoulder. it's fatty and cheap.

+1.

6 guys 6 courses and only 6 bottles of wine...lite nice menu.

risotto charcroute raclette fondue red chili made with steak cubes pork with green chili

at a base cost of $640.00 plus drinks, tax and gratuity

another vote for gresca.

you will not be done by 11:30. figure 3 hours for the 5 course and more like 4 hours for the 9 course

I have brought wines wth me multiple times -no corkage. I also bring glassware unless you like thick rolled edge glasses.

How much oil are you using so that you can have leftover oil? When I roast cauliflower...there is no oil left in the pan. I barely use 1-2tbl for a large head.

just went to Barcelona in July and we ate at a new restaurant recommended to us by Anya von Bremzen ( The New Spanish Table) Gresca Provenca 230 93-451-61-93

they didnt want to pay for it or forgot to.

I owe you just for the ma po tofu...many thanks for your contributions here.

Passover dinner Chicken with Dates, string beans with garlic and pine nuts, sweet potato puree flavored with orange juice and orange rind and fresh ginger

what about a navarin of spring lamb? Julia Child's recipe is great

Aioli is the "mayo" on the patatas bravas

ma po tofu from hzrt8w recipe. Really great thanks hzrt8w.

Percyn, Your wine is not a Bordeaux...it is from Corbieres which is in the Languedoc A blend of 30% Syrah, 20% Grenache, 5% Cinsault and 45% Carignan

my basic gratin dauphinoise is made with 4 large baking potaoes peeled and sliced thinly on a mandoline. 1-1/2C shreaded gruyere 1-1/2C heavy cream salt and ground pepper layer all ingredients in oval gratin dish should be 2 layers. Bake uncovered in a 400 degree oven for 1 hour never a problem

I use a 16yr old fino sherry vinegar $11.00 for a 250ml bottle from Despaña it is slightly sweet.