janeer

This was my suggestion as well.

Here is a plain recipe I have had for 30 years and made many times: 1 cup cottage cheese 1 cup sour cream 1 egg 1/4 cup melted butter 1/4 lb egg noodles, cooked salt and pepper Mix, and bake in a buttered ring mold at 300F (sorry, no time--til done). You can fill the center.

Actually, it sounds good to me to just incorporate the chutney into the bar. Or if you really want a top layer, put the chutney into dark chocolate.

I too have become somewhat obsessed with local dates from the farmer's market here in Tucson--and I never really liked them much before except in date-nut bread. I have bought 3 or 4 different varieties. I plan to make date ice cream with some of them.

I just reviewed the menu and the recipes in OAG. A few comments/questions. I don't really understand the sequence. You have three sauces; are they all going to be served as appetizers with the tortillas? If not, what is their purpose? I would drop the estofado; it clashes. You might think about glazing the pumpkin in a little piloncillo or maple syrup after it is cooked, would be a nice complement to the mole. Dessert?

see current discussion here

I have given the Bittman book several times as a wedding present with a very good chef's knife and paring knife. More recently, I have given the Martha Stewart Cooking School book instead to the same sort of beginner cooks, including my son. I tend to give cookbooks that I've "discovered"--lesser known, non-celebrity type books--and that are personal favorites of mine to friends who like to cook. These books often become their favorites too.

Welcome to the Old Pueblo, my new home town. Sorry it is such terrible weather in Tucson right now--it is usually so gorgeous.

--Olive oil wine biscuits --cranberry or apricot chutney. I am linking to the recipe for the latter because everyone begs for it --true biscotti di prato, such as from Bugialli's cookbook, which are not that sweet and make an outstanding gift with a bottle of vin santo, for dipping --Parker House or similar dinner rolls; everybody loves 'em

I'll just add that I love that beef with cumin recipe.

would they eat meringues? plain or cocoa?

I love making puff paste too, and pastry in general. And I love peeling apples (honest), getting the whole peel off in one continuous, very thin, spiral. Beating egg whites. Searing. And zesting, I like zesting.

If I am out of cheesecloth I use plain Bounty paper towels to strain fat from deep frying that I want to re-use. I think the operative word here is "occasionally"--really, is this something you need to worry about?

Ah. I hope you'll post your menu--and your success with it.

where is that menu in the book? Can't easily find anything.

Honestly, I do the same thing every year.

Very nice, thank you. I am getting some of those clips.

My thoughts exactly! Mine too. In fact, we used to buy it for that purpose.

Chocolate dipping, yes. I also love a good stollen.

At the moment, eBay doesn't have the number I'm looking for: 10 or 12, or 8 minimum. I've always shopped in little antique/used housewares stores but now that I live in Tucson, not sure there are the sort of places I always went to when I lived back East. Will be in NJ and CT for Thanksgiving, so maybe will have some luck there.

Those are pretty; thanks.

This. Not just in restaurants but generally across the board. I've lost count of the number of favours I've been done by hotels (free upgrades), airlines (ditto), restaurants etc. simply by treating them with respect and not acting like a customer is always right asshole. As I sit writing this from my upgraded hotel room in San Francisco, may I say that you have no business suggesting I am an asshole for saying that not everyone at the table has to order. Or for any other reason.

A lot of things we do out of courtesy to others aren't things that are strictly required or "owed". My guess is as Janeer writes from the US she has no idea what la Gavroche is all about and thus the advice lacks any relevance. My rule of thumb is to treat all resturants with respect and you will reap the rewards - they are staffed by people not machines, do a little bit of common courtesy goes a long way. Oh please, like I've never been to a restaurant like this? Courtesy goes both ways.

I bought the original book when it first came out; did not know it had been updated. Will look forward to your report on the new edition.