rlummis

I have now sampled the Saveur magazine worcestershire sauce and think it's pretty good. However, I think it needs more heat, more anchovy, and maybe a little more sweet. I will tinker a bit, modify with Dave's modification of Emeril's recipe and post. It will take a while.

I've really been enjoying a NY Times recipe for a Spiced Tomato Cooler that is a nice change from gazpacho. www.nytimes.com/2009/07/19/magazine/19food-t-002.html

The February 2009 issue of Saveur magazine had a recipe for worcestershire sauce that contains tamarind concentrate, ginger, cardamom, clove, and cinnamon among other ingredients. I have a batch aging in the refrigerator, so I will let you know how it comes out.

Just finished our second meal at Siroc, and for those interested in outstanding Italian food, we highly recommend it. Clean flavors, interesting salads, and thoughtful combinations characterize the menu. Pastas were outstanding, especially the lobster/corn capalacci and the vegetable pillows. Well selected, but limited, wine list.

I like the Pocket Model Screwpull. Not perfect for really old corks, but quick and easy for most others.

Let the emperor beware?

Haslinger had to change the steel he used since I bought my knife, so my information is outdated. The S30V that he uses now is supposedly a very good steel, although the true technophiles in the blade forums argue extensively over how hard it should be. That said, I find my knife more similar to the European knives--not quite as hard as the Japanese and correspondingly easier to sharpen. Again, though, to purchase a custom knife is largely a matter of aesthetics rather than pure function.

I have one of his 8" chef knives and it is a great knife. I especially like the fine point, so the santuko-ish style would obviously lack that. As far as whether it's worth the cost, it doesn't cut four times better than my Japanese gyutos, but it is a whole lot prettier. He uses some absolutely gorgeous woods. It's a personal call. Slate did a review of carving sets that included a Haslinger set and they said that the blade was dull initially. I didn't have that problem with my knife.

I have the Microplane grater and like it. It came with two grating wheels. Both do yield a fluffy result and work best with harder cheeses like parmesan.

Try a search for "powder metallurgy." You will probably find out more than you need to know very quickly.

Other unusual vinegars (other than balsamics) that add a slight sweet note include maple vinegar and sweet plum vinegar (both available from Boyajian if you can't find them in stores).

I'd still serve it chilled. If it is too thick, it can be thinned with heavy cream, half-and-half, or milk (in my order of preference).

Speaking of Shun, is anyone familiar with the Ken Onion 8" chefs knife? It's a beautiful looking piece and I've read some good reviews. Unfortunately, I have not been able to locate a retail store that has them in stock to check out the knife in person. ←

I agree that no one book will suffice. In addition to the above suggestions, I also have liked "Raising the Bar" by Nick Mautone.

On potato type, James Peterson calls for waxy, while the Gourmet cookbook specifies russets. Either should be fine. Madeleine Kamman insists that you use a tamis to puree, and claims that a food processor or blender will give an unpleasant texture. I could see that overblending could give you a glue-like texture, but I usually use a food mill and haven't had any real problems. I suppose a tamis would give you an even smoother texture.

Zassenhaus makes a hand coffee grinder, but they appear to be out of stock right now. Sweet Maria's sells them in the US but are also sold out as of April 12th, although they are expecting more.

I think you should at least try the pine nut crust once. It's no real additional trouble over an almond crust, and you apparently trust Keller's taste enough to choose his recipe. After all, it's frequently the little things that elevate a recipe from "pretty good" to sublime.

Alpen is just a form of muesli, for which there are numerous recipes. Wikipedia has the original formula for birchermuesli, but most recipes include lots of dried fruit and nuts.

I'd have to second Wray & Nephew overproof, with Old Sailor rum in Ireland running a very close second. I will have to make it a point to seek out STROH in Australia, for comparison purposes only. I've also been meaning to try some Screech since it comes recommended by TikiBarTV.

I just noticed this review in the Houston Press for the Red Hog Saloon. The atmosphere sounds a little different from that of the Pegu Club, but if local color is what you want it sounds promising. Just be sure and take a taxi home.

My information is a little outdated, but you might look into the following: If you can stand cigar smoke, Downing Street (confusingly located on Kirby Drive) is an okay choice, heavy on Scotch. Across Kirby is the River Oaks Grill which I believe still has a piano bar (it changed hands about a year ago and might have changed). John L, the old bartender at the late, lamented Confederate House was named to the Bartender's Hall of Fame in New York. The restaurant is now called the State Grill on Weslayan at West Alabama and still served a decent Old Fashioned the last time I was in. The bar at Brennan's has a nice outdoor area and good New Orleans brunch cocktails.

I have had good results with hams from fatherscountryhams.com. They have a fully cooked version that I have not tried if you are intimidated by the process.

For what it's worth, Alton Brown also recommends the Black & Decker Ergo model although he says the cord is too short.

Have you considered frozen white peach puree? Perfect Puree (perfectpuree.com) offers it. Put it in the refrigerator on Thursday and it should be thawed by Saturday.