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I really enjoyed Mostly Martha. Classic line near the end when Martha's (the chef) therapist (?) makes her a cake from a recipie she gave him.She takes one bite and asks if he used a certain type of flour.He replies that she can't possibly tell what type of flour he used, and she says "True.But I can tell what type of flour you DIDN"T use!"

StateLine in Elkton, Md is excellent.Very knowledable staff, Robert is the "beer guy" and really knows his stuff.They have great selection and great prices.Also, excellent for wine.

There are 4 different varities of Cakebread Cab Sav. A bit of trivia, Dennis Cakebread's wife is form north Wilmington.

I'm fairly new to egullet and am from Wilmington.I'd be glad to post on the restaurant scene up here if your interested.We are only a 30 minute drive from Philadelphia, so my guess is most Wilmington egulleters post and read the Pennsylvania forum.

Those vintages look strange to me.Are they correct?

I think what it says is that this is a topic we can all relate to. I wouldn't know what to ask Chef Adria.I don't think I would try and cook in his style and probably never will eat in his restaurant.Not because I don't want to, I just won't be in Spain anytime soon.

I think we all understand that the current FN programming has been formatted to attract a wider audience and therefore sell more advertising dollars. The problem I have with FN is that it started out so good and has been turned into something almost unwatchable for the person who has a strong interest in cooking, food history, ethinic foods, etc. Early on John Ash, Emeril (when it was chef du Jour), Michele Urvater (remember her show, not much personality, but good show) Taste, Ready,Sey,Cook, etc was quality stuff and now the programming is pretty lame.

I haven't read the article but there would be a big difference between offering these wines on special clear out prices versus adopting a policy of marking up wines some nominal % above retail.

Interesting. There is a restaurant in Philadelphia that has a policy of marking their wines up 10 or 20% of retail price.( I believe that is the correct %). Why some places can have reasonable mark ups on wines and survive kinda flies in the face of arguments to the contrary.

Seghesio Zin??? I respect the winery and have drunk many of their wines and enjoyed them, but the 11th best wine of the year?????

Another idea; try some non-bourgogne pinot from Irancy, Sancerre, or Loire Valley.Good producers here offer good price to quality.You need a trustworhty and knowledgable retailer to explore these wines though (IMO).

Heya, as advice from another DE person: Have you checked out the Trader Joe's on Concord Pike (next to Sullivan's and Tweeter, across from where the American Appliance used to be). It might not be the Italian Market, but it is a big step up from other grocery stores in the area. I trek up from Bear whenever I want some good deals on good stuff and can will myself to deal with the traffic on the pike. ← Nice to see a fellow first stater here! I go to Trader Joe's occasionaly.From hearing so much about TJ's from others over the years I expected more.Some of what I get there I like alot, but other items I find disapointing.What's up with their produce?It seems like an afterthought at best.

I'm currently enjoying Domaine Daniel Rion Bourgogne Rouge 2002 for around $16. Plenty of '02 Bourgogne around, that may be why the Giardin was marked down.

My favorites are similiar to yours.Reading Terminal, Italian Market,etc.The diffrence for me is I drive up from Wilmington to grocery shop about once a month.I like grocery shopping and the options in Wilmington are poor to mediocre. We have no Whole Foods or local producers market, just the usual suspects Pathmark,Super Fresh, Super G etc.One interesting place is Janssens but it is REALLY expensive. Anyway, I think the grocery shopping scene in Philly is quite good.

This recipie looks good! Do you roast until the thigh meet is 180 degrees?I'm wondering if the breast meat would be dried out at this point? Thanks.

Go to deep blue! Much better than Harry's.I've been to both many times.

For those who have suffered dry turkeys, Blue Hill restaurant in New York (hallowed be their name) has posted a new technique, which involves actually separating the body from the legs, with extra cooking time for the legs. They brine. I don't! Me and Haruld's just a coupla hicks, I reckon. Interesting technique from Blue Hill. I wonder how it would work if you seperated the legs and thighs initally and slow roasted or braised them, while baking or grilling the breast meat (bone and skin intact).I kinda got this idea from a pheasant dish I had at a local restaurant a few weeks ago.You could have turkey two different ways if you wanted.Slow roasted dark meat and grilled or baked breat meat. Any thoughts?

After reading the thread on Dinning with Sherrie, I'm wondering how Amontillado or Manzanilla would work with turkey. My turkey wines generally are reisling, gewurz, vouvray, red burgunday.However, my local wine shop has a bordeaux that is somewhere between a rose and claret.It's called "clairette", not a "wow" wine but I think it will be wonderful with turkey.

I called LC and they said they have no way of vintage dating their products.They said the flame orange color I have was the original LC color and they still produce it.The handle I described, they stopped making about 10 years ago.The CLUS stamp was not familiar to them. I didn't really intend this thread to be a inquiry a sto the origin of this piece, but it is interestng.Wonder what that CLUS stamp stands for?

Fifi, It is definetly CLUS.Maybe this isn't LC afterall. However, the top of the lid has the same rasied circles that new LC has.The only difference is the newer LC has Le Cresuet embossed on the top of the lid.Mine does not.Last night I placed this mystery piece next to a new piece of LC and they look remarkably similiar.(to me anyway)Also, the orange color is darker at the base of the dutch oven and gradually lightens as it comes to the top of the pot.Same dark to light on the lid from the outer rim to the center of lid.You also see this on newer LC pieces.I just bought a red 2 1/2 qt dutch oven and there is a similiar pattern of dark to lighter color. The bottom of the pan appears to be "raw " cast iron.The colored enamel doesn't continue across the bottom of the pot.

Anything by Nigel Slater. Not a food book but, Adventures Along the Wine Route, by Kermit Lynch would appeal to anyone with a strong food/wine interest.

Embossed on the bottom of the pot are the letters "CLUS" and next to that the numbers 551&751. Does this mean anything to anyone?Thanks.

Richard, I'll try and post a photo.It may take a little while, however. It doesn't say "France" anywhere.Just the 26 on the inside of lid and on the bottom of oven.There are no knobs, just some raised circles on top of lid that are only for decoration.There are two or three each smaller and inside the one previous to it. (Confusing,yes, but I don't know how else to describe them) Trillium ,reply #11, describes the handle on the lid better than I did.His/Her description of a cast piece in the same enamel is exactly what I have. It would be interesting to find out the origin of this piece.

We're not defending anything.Just verifying if they existed or not.

I cook meats, fish,make sauces, etc with my LC and have never had a sticking problem.I find clean up is easy compared to any other types of cookware.The weight of the large pans and dutch ovens can be a nuisance, but I'm just used to it by now. I've used LC for close to tewnty years now and perfer it to all other types of cookware.But, It took a little while to get used to the weight and it's a bility to retain heat.