wkl

i can honestly say that i've had shola's corn soup more time this summer than corn on the cob. this past w/e i borrowed the soup and sandwich idea that started a couple sk meals. made salmon using the method from the copper river thread and used it in panini's to go with corn soup. nice match. btw, anyone else finding corn ridiculously sweet? some corn i've had this summer tastes like a corn candy bar.

any thoughts on what galloni's coverage for the wine advocate will be like? will it simply be reprinting of the piedmont report? if so, isn't parker just paying galloni for his current writings and reprinting them for the wine advocate subscribers? i mean, the scores and comments can't be different. and if his coverage will be different ( covering different producers, visiting other areas of northern italy, etc.), as a piedmont report subscriber (i am one) will you feel a little cheated? is there another critic with his own newsletter that is writing for a competitor? (although the piedmont report is kinda like david and wine advocate golaith) i'm assuming the piedmont report will continue in its current format. just food for thought.

on steve tanzer's site, after the announcement of rovani and thomas' departure, there was some speculation of a merger between the int'l wine cellar and the wine advocate. this was mr tanzer's response today: "Not to worry. I did have some conversations with Bob a couple of months back on this subject, but it turned out that we have very different ideas about the future of wine reviewing on the Internet--and, I suspect, the role and tone of discussion forums. So you will continue to receive a fully independent IWC, all of whose contributors speak with a single voice." by Steve Tanzer on Sep 01,2006

Bluehen (or anyone else)- How do you think 5 Guys compares to Jakes? I like Jakes but give the nod to Charcoal Pit for best to go burger in our gastronomicaly humble state.

i'm in the midst of planning 10 days in piemonte at the end of october. i know what you are going through! try www.langhe.net, click on the bed icon on top of page. the site is a little slow, but there is a whole page of accomodations, some of which have maps.that may help you with more specific locations. i actually have quite a bit of info if you want to pm me i could send to you what i have. you are probably aware by now that reservations at hotels are getting tight. especially for weekends.

also, you don't need 4 kernels worth of corn for 4 cups of milk. 2 cobs worth of kernels will do. i usually steep the cobs with the kernels and milk. obviously, remove the cobs before immersion blending.

Wondering if either Jim has trie dthe Soava offerings from Potinari or Cantino del Castello? These are available in my market (mid atlantic).

this thread was started to discuss the departure of rovani and thomases. what's that got to do with parker's palate?

pd- your pictures are always amazing. but those are just the shizzy! (to borrow a phrase)

recently, i have been using a mix of salt/sugar/a little cinnamon/and cumin on flank steak for about two hours before grilling. i actually wash the mixture off the meat, pat dry and grill. really good results and juicey flavourful steak.

al- you need to heat the corn and milk for about an hour or so first.this will draw the starch out of the corn and thicken the milk.then i immersion blend it, let it steep a bit more, then pass through a chinios. also, maybe you did this, remove kernels from cobs.

bob, will livengood's still have heirlooms this w/e? i made it up two weekends ago and they were amazing. anyone try the chicken pot pie or the fresh birch beer from the amish? delicious!

the link craig supplied begins with a post from rovani dated 10/14/2005. most recent posts are from 7/2006. not sure where your seeing a post that is 6 years old.

interesting. i love nebbiolo. i'll have to search this one out.

Jim- What region of Italy is the Gastaldi wine from? ( I could google it, I guess, but would rather have your input)

somewhere on waiterrant.com there is mention of this very issue. iirc, the restaurant in question was in massachucettes and the servers filed suit and won. sorry, i can't link you to the specific page, but if you search around the site you can probably find it.

having your coffee at the bar ,as opposed to a table, will save you some money. not as conducive to people watching and lingering but, certainly cheaper.

"making sense of burgundy" by matt kramer. out of print, but check amazon for used copies. i understand that can get expensive however.

hathor, in chicago at a restaurant named schwa, the chef makes a melon soup infused with prousciutto. i had it recently and it is quite good. the heartland forum has a thread on schwa. the chef, whose name escapes me now, was just featured in food and wine as a "best new chef". you may be able to glean some info on the thread or by googling.

could you just use a little of the fennel broth without foaming? or does the foaming process enhance or change the flavor? could you serve the leftover fennel broth as a soup? maybe pour it around the leftover nicoise relish?

hey v........ bet they dug your plug about it possibly being the shizzy, and starting the thread. i mean, they can't have it both ways.

chef v, besides the excellent suggestions of pd, percy, shacke et al, could you comment on how pull off the multi course dinner party without collapsing into complete exhaustion? you do it effortlessly. i know organization and prep work are key, but what's the trick to dashing back into the kitchen finishing and plating each course and still enjoying yourself. i haven't attempted sous vide cookery yet, but am thinking this could be key here. do you ever just put everything out on the sideboard and have at it?

so vadouvan, when do you use vadouvan? any preferred sources? can you comment on the '93 chambolle upthread.hit or miss year, but some vignerons did quite well. ampeau pommard comes to mind. cheers.

hey v, when you say you cooked the shrimp in a water bath, you mean the lab water bath you normally sous vide stuff in? do you ever cure shrimp?

a little farther south is savonna bistro. bryan sikora, ex django owner, is cooking some real good bistro type fare. small plates and pizza also.byo too. take the 82 north exit for kennet square.about a mile or so up on the right you will find sovanna bistro tucked in a small strip type shopping area. eta: or try buckley's tavern on rt 52 in centerville delaware.a little farther south down rt 1 from the 202 intersection, turn left onto 52 south, buckleys is about 3 or 4 miles down on the right.