janeer

Love the photos. You eat hosta? And it's like...?

You seem to be talking about basic stuff; agree that youtube and even many cookbooks (julia, etc) will show you how to bone a chicken, filet a fish, etc. Many cooking schools have basic classes. I have always found this kind of butchering fairly intuitive. I would encourage you to, e.g., buy a whole leg of lamb and bone/butterfly it, or a whole pork loin, and make yourself a crown roast, and a whole fish and just figure it out. For something more ambitious, try this.

Ha, I totally understand the "ingrate"; my father used to call me that all the time. Actually, I think you are... But: you can still buy pretty much the old Sunbeam. I still have the KitchenAid I bought in 1975 when you had to go searching for one in a restaurant supply store, I think they call it the "classic" now. It is still going strong, and though I sometime wish I had a larger one (like yours), it really does serve for everyday home use. I do have two bowls, which is great. BTW, don't know how I ended up with Walmart links. Don't buy from them!

So the definition is incredibly broad--not just "encased" but also covered. Or based? Does quiche counte? Chicken pot pie? Would tamales (they are in a dough, after all) count? Anyway, love anything in pastry but it is TOO HOT right now to cook things like this...at least here

AND...you can really walk anywhere in Philly. They're young, it's a great walkable town.

Goodie, I look forward to the parating words. Appreciate the "how I do it"--you are fortunate to be able to nap, and to have the discipline (sips?!). Still, I fell you must have youth on your side as well.

Thank you again, David, for another vicarious year at Uncork'd.

Thanks for this as I've been wondering since the last time you two did one of these joint cooking adventures. And thanks just for doing it.

I think they could get a restraining order for that.

When you add the corn kernels, scrape the corn milk from the cob with the the back of a knife into your batter.

Ha! Good idea, and a true test.

Your blog is making miss Europe so much...that's a good thing. Evocative.

The Comme Ca dinner really sounds wonderful. Thank you for all the details and photos, David, loved the series on the Le Cirque box. It seems that the very nice combination of foie gras and strawberry was had at both Le Cirque and Comme Ca; both dishes sound very good. I have always been a fan of Puck and agree that he is a cook.

The lobster roll sounds pretty close to authentic if the bun was top-split, grilled, and buttered, and there was a full lobster and lemon. Mayo is optional--or I should say, debatable as everything about lobster rolls is a subject of deep division. Lobster mac and cheese and lobster grilled cheese are more recent favorites. Never heard of a lobster lollipop but love the idea--will have to try it this summer when I am in RI.

I assume you have been using a stove-top flat griddle such as Caphalon or All-clad used to make (hard to find now, fortunately I have two). Presto makes a variety of electric flat griddles.

And so it begins...We await.

Love the market photos of the Bresse chickens and the little zuchhini wiht their flowers on--wish I had some now!

Now that does sound very good, if untraditional.

I haven't used commercial stabilizer, but have made my own stabilized whipped cream and it is fine. I should think your gel bowls might work. Little heart pies sound sweet. Pie pops are silly--just have hand pies (and yes, they might fall off).

There are so many cocktail threads (who knew) that I am not sure this is the right one, but here is the Swiss Mist from the PDT, made with Bombay Sapphire.

Well I'm glad to see this bumped up but the question remains: what is the perfect brioche recipe? I have been searching for, oh, 35years, trying to replicate some I had in a little bakery in Carmel, CA, better than any I've had in France.

I was hoping to go this year, but no. Always look forward to David's blow-by-blow.

that is what I would want, too; always had pie for my birthday. You are right to be concerned about eggs and cream, and I would say more for appearance than safety, as once they are cooked, they will actually do fairly well safety-wise. I would avoid cream pies (coconut cream, chocolate cream, key lime) sad to say unless you can bring them out at the LAST minute and then serve them right away, or cover them in a swiss meringue instead of whipped cream. Custards (including cheesecake pies) are a little more sturdy, but still... I would focus on fruit pies and, for variety/interest, galettes and little tarts. You do not say where you are, but if it is not only hot but humid you have to be concerned about your crusts as well. I would suggest butter and lard for the fruit, butter to make it a little harder, lard for the proper fruit-pie flavor. Graham or cookie crusts for the cream pies. August, if you were in New England, would suggest peach pies, early apples, and, if you get a second season, raspberry, which can be combined with other fruit very nicely. Some sturdy pies are old fashioned things like shoofly, vinegar pie, raisin pie, Shaker lemon, pecan and other nut pies. You can serve plain custard pies with fruit sauces like this. Knowing you will be doing this, you could freeze blueberries, currants, and sour cherries (if you can find them) as they come into season and really give people a treat.

The orecchiette, one of my faves, are lovely. You make a dark ragu--red wine?

No, never, ever. I wonder if you are overbeating. And do you turn your cake upside-down on removal from the oven?