Chris Amirault

Have you been to Nick's on Broadway? Gracie's just changed executive chefs. It's been a tough year for openings, of course....

Welcome, annam! I don't think that what you're looking for exists online. I'm not sure it exists offline either! Is there a cookbook equivalent? Larousse? Oxford Companion to Food?

Interesting ideas so far. Need to update last year's menu quite a bit. I still need to avoid gluten as much as possible. Thinking about a lot of Southeast Asian things.... Hrm.

I'm surprised that you're seeing such a big difference, given that -- as far as I know -- the only difference between the two is the width. Or are you rolling one out thinner than the other? Say more!

Has anyone tried salting it? Given that you have so much, you might want to do an experiment. Worse comes to worse you have epazote salt in a few months, which ain't a bad thing.

Any noticeable taste?

Please report on any textural changes. I'm sure I'm not the only one who's had this problem, and I worry about sacrificing quality texture for decreased salinity....

Yes. Apparently we're having turkey instead of Prime Rib. another break with tradition. Egad. And a sad one it is, too.

That's a given.

Getting the shopping list going tonight. Anyone tweaking their menus?

Increasingly I find that Redbreast is one of my half dozen favorite spirits, neat, rocks, or in cocktails. I've been fiddling around with orange rosemary syrup (orange rinds, rosemary, simple steeped for a while) and using Islay-style whisk(e)y as an accent. The proportions below rely on an intensely orangey and rosemary-y syrup, and while I think that bitters can vary in many drinks for something to work, in this case, I think you need the JTDs. If you sub in a straight-up Islay unlike the caramel-edged McCarthy's, you might want to bump the syrup a bit. As this is a take on Ted Kilpatrick's Scotland the Brave, and as Kilpatrick is, well... you'll figure it out: Kilpatrick the Brave 2 oz Redbreast 3/4 oz orange rosemary simple syrup 1/2 oz McCarthy's Oregon Single Malt Whiskey 1/4 oz Fernet Branca dash Bitter Truth Jerry Thomas Own Decanter bitters Stir; strain; garnish with a pinched rosemary sprig poked through an orange peel that you've twisted over the drink.

Alas, no. But I can recommend lots of good places. What are you up for?

Is this is a duck thing, particularly? Are duck eggs harder to peel bc thicker than chicken eggs?

Thanks for this, Mitch. What part of the piglet is that? And was the skin crisped somehow?

Here's another that I plan to use this week during pre-Christmas meals: Microwave your plates to warm them. Works like a charm. Sent from my Droid using Tapatalk

I have every intention of ruining my copy of the book with food stains, bookmarks, cracked bindings, and scribbled notes.

"Good sized" = ?

Based on the photo in Paul's blog post, I'd say R&W Orchard Apricot is the one.

How many acres does a pig require?

Would love to see you at Cook & Brown Sunday -- doing a cocktail workshop, in fact!

Very interested to know what you're cooking! As you can see, I find Chinese for Xmas pretty terrif.

My guess is that you're just fine. What possibly could be left after 20 years to sicken you?

I am completely addicted to David Chang's kimchi from the Momofuku cookbook.

Thanks, Dave! Tonight, I made a version of Eric Alperin's terrific Skid Row -- and why that perfect name was available through the opening of the 21st century I do not know: 2 oz genever (Genevieve) 1/2 oz apricot liqueur (Apry) 1/2 oz amaro (Averna) dash orange bitters (half Fee's, half Regan's) He calls for a flamed orange twist, but I don't have one. This is a terrific post-prandial drink.

Dave, it was great to meet you and serve you. Thanks for the kind words. I don't know about LL's tasting menu, but a Twitter DM to Matt or Ben would probably get you your answer.