scamhi

I've tried the mango, the pistachio, and the vanilla. They take a basic diner dessert and bring it to a new art form. I also love the shovel type spoons and bowls in coordinated colors to the rice pudding.

I consider myself a "good" eater. Just don't serve me *most offal...exceptions- Liver ,foie gras OK *bologna, head cheese, speck *green bell peppers-exceptions- jalapeno, serrano, poblano OK *golden or red delicious apples- too mealy ***the one thing that will never cross my tongue raw or shedded coconut *Raw mussels

2 bottles of KURNI 2000 arrived yesterday from PJ's. Cost $54.99 per bottle. That qualified me for free del'y. I'll report back in about 2 years.

two things come to mind. Pan sear pepper crusted steaks. Remove steaks add stotch to degalze and then heavy cream intil thinckened slightly. Return steak to pan to coat. serve. Best dessert. scoop of best quality, vanilla ice cream. top with 1tbl of ground espresso coffee beans and 1-2 tbl of scotch. (Its fun to have people try to figure out what's in it.)

Craig, I've been enjoying the Rosso Conero wines from the Marche. I looked on the Vineyard Expression websiet and they only list their French products. Where in NYC do they sell it?

Ellen, Get GONZO. Available in Bed Bath and Beyond. It removes everything wine, tomato sauce, blood, ball point pen - and doesn't smell like chemicals.

mmm... Greek style turkey burgers 2 lbs ground white meat turkey 1/2 sweet onion minced 1/2-3/4 cup crumbled feta chopped fresh mint Saute onion in 2 tbl evoo until lightly colored- let cool Combine all remaining ingedients and cooled onion with ground turkey. Shape into patties. grill or broil. Serve with cucumber raita- yogurt, grated peeled,seeded cukes(salted and drained well), cumin and fresh mint

I am also in the sear and roast school. trim all fat, french bones, sear in an oven proof pan lightly coated w/ EVOO After searing, I smear the meat with dijon mustard and then fresh breadcrumbs with finely chopped parsley, thyme, and garlic moisten this mixture with EVOO and pat on top of the dijon coated meat. Depending on the size of the rack 10-12 minutes in a hot 425?oven. Let rest.

Greek Style Turkey Burgers 2 lb ground white meat turkey 1/2 sweet onion minced 1/2 c crumbled feta chopped fresh mint Saute onion in 2 tbl evoo until lightly colored- let cool Combine all remaining ingedients and cooled onion with ground turkey. Shape into patties. grill or broil. Serve with cucumber raita- yogurt, grated peeled,seeded cukes(salted and drained well), cumin and fresh mint Keywords: Main Dish, Turkey ( RG493 )

FG It loses some of its fresh bite after 24 hours. It will keep at most for 1-2 weeks. The parsley color turns dark green and the garlic presence really lets itself be known.

Chimichurri 2 cups flat leaf parsley chopped fine 4 fat garlic cloves (or more to taste) chopped fine 2-3 jalapenos seeded and chopped fine 1/2 cup white vinegar 1 teas kosher salt ground black pepper to taste 1/4 cup good quality olive oil Combine all ingredients let sit 1 hour to develop flavors. Do not refrigerate. If any is left over bring back to room temp before serving.

Chimichurri From the Raw Sauce, What's Your Favorite thread 2 c flat leaf parsley chopped fine 4 fat garlic cloves (or more to taste) chopped fine 2 jalapenos seeded and chopped fine 1/2 c white vinegar 1 tsp kosher salt ground black pepper to taste 1/4 c good quality olive oil Combine all ingredients let sit 1 hour to develop flavors. Do not refrigerate. If any is left over bring back to room temp before serving. Keywords: Dip, Latin American, Condiment ( RG471 )

tomato paste, mustards, anchovy paste, marzipan. All things that are used sparingly. Peanut butter, on the other hand, is used at least a couple of tablespoons at a time. I don't think it will become too widely accepted. Won't chunky clog the tube?

The goat cheese, endive and beet salad is a good light lunch entree. Fries are excellent. Fish soup served with rouille Leave room for cheese

Disagree, you just have to make a correction on the quality and quantity of what you eat. Plan it, think about it, prepare it and eat it 5-6 times a day. Limit dining out to 2 meals a week. Post the almost naked picture already...(so we can watch your progress)

Varmint, A great start to any weight loss program is to begin with a nearly naked (gym shorts, no shirt) photograph of yourself. It's good to refer back to now and again to rate your progress. My recommendation is to eat less but more often. Instead of 3 large meals eat 5-6 small meals about every 3 hours. Get some little containers to take to work. Do it for 3 weeks and it will become much easier. Try to eat whole grains and less processed stuff. You can do it.

A good gigondas...Dried cherry and tobacco. Very robust. I have some bottles of 2000 Domaine Les Paillieres that are great examples of Gigondas.

Veritas $800.00 for 3 ADNY $1,400.00 for 4

I love beets ...roasted whole with EVOO and salt. Also for your already cooked beets... try to puree them with cream fresh and horseradish or maybe some grated wasabi.

Quick pasta dish last night. Whole wheat shells with EVOO, garlic, shrimp, flagolets, plum tomato and wilted fresh spinach white wine and some chicken stock.

The Hotel Terme in Pigna is a short drive 30-40 min up a windy road from Ventemilia. It has wonderful antipasto that goes on for ever and pasta and then something simple like roast rabbit or baby lamb.

Ron, I grill my butterflied leg O' lamb over direct coals for about 15-20 minutes total for medium/rare. Let rest 10 min carve and enjoy. Prior to cooking, I also throw a couple of metal skewers horizontally thorough the lobes of flesh to hold it together tighter. Makes for more even cooking

My microwave is a valuble part of my kitchen equipment. I use it for preparing vegetables •corn on the cob...silk and husks in tact •cauliflower to "blanch" prior to other cooking. •potatoes, new potatoes to steam, •baked potatoes to prebake and then I finish in oven 20-25 minutes total- in microwave 8-9 min and then oven for crispy skin and moist inside •reheating all sorts of things...does a great job reheating grains such as rice, couscous •hard ice cream gets soft in there I never defrost raw meat in the microwave. It always cooks the edges a little...yuch. I also use the timer on it for all kitchen timing.

FG, Those Kimchi pan jun pancakes did have a big of sog(g). The best pan jun not the least bit soggy is Han Bat convienently located right next door to Cho Dang Gol. What distinguishes their pancake is that it is cooked and comes to the table in a stonewear dish. Thanks Pan, for helping us get thru a copious quantity of Korean comfort food.

I visited Naples about 2 years ago for Spring break. We stayed at the Ritz which was great. My favorite place off property was Grouper and Chips. I real local place serving...yep, grouper, the local sometimes rubbery fish. They don't only fry it.