Tengrain

...and don't deflate the foam when you are folding in the flour. Other than that, it is an easy and wonderful cake. Good luck!

My preference is about 5:1 or 6:1. After that, I can't really notice the taste...and I do like the flavor the vermouth imparts. ← I do 5:1, Bombay to Pratt, and no one has ever complained.

I think a list of the lesser known places in the City needs to include the Grand View at the Hyatt on Union Square. It is never crowded, the views are stunning, and they have a really good selection of liquors. You can talk there and hear each other. I also like the bar at Jardinere, but not matter what, you always feel under dressed with the symphoney and opera crowd there. The bar at Absinthe is very good, too, but it can get moo-ey fast, but again, clears out in time for the symphoney/opera.

I have never had a bad meal at Zuni, but I have had bad service... once, and I think it had more to do with the table being at the top of the stairs. You felt like you were on a runway. All the comments about the oysters and chicken are true: it is that good. You can follow the recipe from the cook book, and it works very well. During the summer, I cook the chicken on the grill (indirect heat) and it is nearly as good as at the restaraunt. But you have to follow all the instructions, especially seasoning the bird at least a day in advance. I generally season three days ahead.

I've taken week long and weekend long classes there, and have always enjoyed myself greatly. I'm not a professional cook (nor do I play one on the Food Network, a-hem...), and to me the classes have always been pitched at my level. But these are not classes pointed to the pro's, though they are taught by the same staff. The instructors are very generous with both their time and talent, and I think there is not a greater praise I can give than that.

Gary Reagans Joy of Mixology -- I don't open the others anymore, and might send them to the Goodwill. However... There was a slim 2-volume, slip-cased book set my parents had that I could not find when I packed up their house. It was (I think) circa 1920, and definitely Brittish. Anyway, volume 1 was on "Cookery" (mostly curries, and definitely colonial India) and volume 2 was on mixology. It had useful instructions in it like, "Have your manservant shake the beaker exactly 19 times..." and so on. It was a riot. Has anyone else ever seen one of these sets or know the name?

One of my sisters ordered a single-malt scotch and Diet Coke in front of my father, and I thought the man was going to disown her on the spot; he spent the rest of the meal just staring at her glass and shaking his head.

I appreciate that everyone has an opinion on the best gin for a martini, but what about mixed drinks? One of the reasons I don't like certain gins mentioned above is that the scent is too strong, almost medicinal, and I think interfers with the pleasure of the martini, but that can and does work in favor of a G&T. Personally, I find Tanqueray works really well with tonic -- you get a clean, refreshing snap -- unlike any other. And I have yet to come down with malaria, so it must be working.

Gin for me! Bombay Saphire is my house brand, with Citadel running a close second. But I reserve these only for Gibsons/Martinis -- the heavily scented botanicals are lost in a Monkey Gland (especially the American version) or other mixed drinks.

With lavender, I have made ice cream, creme brulee, and shortbreak cookies. The secret is really to infuse one ingredient (and not overwhelm it) -- your guest should be intrigued by the flavor, yet still guessing what it is. One other hint - use the flowers only. The leaves are very resinous -- a lot like rosemary. I have also thrown lavender onto the coals when smoking lamb, and that is really good.

Folks - don't be sad for Julia, she would not have wanted this. We need to celebrate Julia's life, not mourn it. Julia was nothing if not about living to the fullest! I remember hearing her take questions from the audiance at an event years ago, and so many people asked her if they could substitute milk for cream, margarine for butter and so on, and she replied something like, "Of course you can, but it won't be the same, and you will regret it." So this weekend, in honor of Julia, we cooked from her recipes, and did not spare a drop of cream, or a pat of butter. We served wine with everything and had gin martinis and toasted Julia'a life.