scamhi

the best vinaigrette 1/2 clove crushed garlic mashed with course salt 1 tbl dijon mustard 1 tbl red wine or sherry vinegar 4 tbl best quality extra virgin olive oil blend mashed garlic with vinegar and wisk in mustard drizzle in olive oil while wisking. dressing should be thick and emulsified

We tried Derek's last year based on your recc, twhalliii. Anywhere else in Sarasota/Longboat?

with lemon grass I think asian flavor...even though it's beef I would suggest a white wine perhaps from the Loire- a demi sec vouvray- esp if the stew has chilis

NY Wines. Best Burgs all at 55 degrees year round not the best website, this will give you an idea

I've had a concrete counter for the last 5 years and really enjoy it. It is 2" think and has not cracked or shown any serious signs of wear. We have it sealed and have resealed once. I have a picture of my kitchen on my computer but don't know how to post it here.

I've only had 2 experiences with Fresh Direct and they both were unsatisfactory. Both problems involved the meat dept and both resulted in returns and refunds. At Easter, I ordered a bone in leg of lamb $8.49lb same as Citarella. It came with the chime bone rermoved (good) and also the shank bone removed (bad). Never again, I like to see my food before I plonk down $65.00 for a roast.

I was at the afternoon tasting event, Mark. It was a pleasure to put a face to your avatar. We had a fine lunch at PerSe on Sunday and drank a 95 Ramonet Chassange and a 91 E. Rouget Echezeaux -that was brilliant.

I made the roasted butternut sqash soup, very labor intensive totally worth the trouble. Also made the soffrito and the garlic confit. Tomorrow, I will make the Clams from the book with garlic confit, soffrito, wine wine etc...

Love this thread. Pictures are great. Tonight. tomato and avocado salad with mustard vinaigrette Charcoal grilled lamb chops roast cauliflower 2001 Morey St Denis, Truchot

use an indirect heat method. If you spatchcock the duck ( remove backbone and flatten) cook on boney side first. Turnover cook on skin side away from coals and then crisp watching carefully on skin side over cooler coals.

not a fan- for or against Roses. It does keep a drink clear as opposed to fresh lime juice which will cloud a drink.

Patisserie Payard on 1032 Lexington has delicious butter cookies www.payard.com

Was it La Tur? from Piemonte cow, goat ,sheep blend- really great about a 2-1/2" diameter.

Mohonk Mountain House is not even in the same leaque as the Greenbrier. I think the Greenbrier won a James Beard award recently.

had it for breakfast this morning. for 2 people: soaked 3 matzoh sheets in warm water in a colander. drained and squoze out excess water, combined with 3 eggs and kosher salt sauteed with butter omlet style until very crisp and brown turned over same on side 2 served with sour cream and cherry preserves (from France) Certain foods are great the 2 times a year you have them...really great.

I was not impressed with BLT steak. Our Rib Steak for 2 was loaded with fat and came with 2 tablespoons of seasoned butter on it. It was also served with a marrow bone that was just for show. I tried to eat it and it was ice cold about 1" down. The sides are a joke at 7.oo each. I thought they were shareable but the size of them are tiny. ie, stuffed tomatoes 2 halves of a medium plum tomato and potato gratin contained 6 slices of potato. Dinner for 4 with 1 bottle of 70.00 wine and one entree comped $325.00 no bargain.

adding to my favorites at Dim Sum a Go Go Shrimp with edamame and chinese bacon

List from Tastings.com PREMIER PRODUCERS • Leon Beyer: Comtes d'Eguisheim • Josmeyer: L'Exception • Albert Mann • Domaine Ostertag • Schoffit • Trimbach: Clos Ste. Hune • Domaine Weinbach • Zind Humbrecht GREAT PRODUCERS • Lucien Albrecht • Francois Baur • Jean Becker • Leon Beyer • Boeckel • Bott Freres • Bott-Geyl • Marcel Deiss • Dopff • Jerome Geschickt • Hartweg • Hugel • Josmeyer • Cave Vinicole de Kientzheim-Kayersberg • Marc Kreydenweiss • Kuentz-Bas • Gustave Lorentz • Arthur Metz • Julien Meyer • Rene Mure • Pfaffenheim • Riefle • Francois Schwach • Schlegel Boeglin • Schlumberger • Pierre Sparr • Trimbach DEPENDABLE PRODUCERS • Domaine Barmes Buecher • Charles Baur • Jean-Pierre Bechtold • Bennwihr • Jean-Marc Bernhard • Bestheim • Fleith • Clos du Letzenberg • Mader • Les Viticulteurs Reunis a Sigolsheim • Scherer • Charles Schleret

Ma Cusine and L' Ciboulette are two casual restaurants right in Beaune.

Thanks for that review. Any reason why the restaurant wouldn't want to keep its name Whim?

my favorites savoy cabbage and pancetta squid chopped fine cooked slowly in tomato puree with garlic and onion this then added after rice and sofrito have been coated. both recipes from Marcella Hazan's Italian Kitchen

On a warm and sunny Saturday or Sunday early afternoon go to the Wat Thai Temple and eat really authentic thai food from stalls set up outside. You buy plastic coins at the entrance and pay the various vendors with those. On Roscoe in North Hollywood.

yes

I've eaten there twice. The first visit was just OK. Apps special was Carcofi al Judea Artichoke cooked on olive oil. This was really great. Next to pasta. My husband had the pasta with 4 cheeses which was very rich and creamy but at the same time a little cloying. I tried the past special of black pasta with sea urchin. This dish was barely eatable. Pasta way too al dente with some pureed urchin no chunks visible and some slivered scallion. Mains. Roasted bell rouge chicken with foot attached very fresh and well prepared. I can't remember my main course.... Second visit -went with someone known by Sara Jenkins and it was a whole different ball game. apps Artichokes again great. Squid in a black skillet with toasted bread crumbs and chili- yum Baby arugula salad my companions said this was not as good as the lat time they were there. Pasta with red wine sauce. Made similar to risotto, pasta is infused with red wine. Interesting flavor . Jamison farm pork chop- excellent juicy pink and tender with lots of flavor and served with borolotti breans and sauteed greens. My companions both had short ribs which were very hearty. Dessert was weak on both visits. After the 2nd visit I think the restaurant has good nights and Sara's cooking can be slightly uneven. The wine list is short with all Italian selctions from rather obsure producers.

try adding Kimchi in addition to the other vegetables.