moosnsqrl

I ate at Quince last Saturday, Aqua last Monday. I would recommend both without hesitation. If you want details, send me an email offline. While they change menus frequently, I could give you a pretty close approximation of what to expect.

I found this thread searching on "farro" because I was getting ready to make Roasted Beet Farrotto from the Babbo cookbook and after re-reading it x 3, I still can't figure out why I would have an ice bath prepared. Has anyone seen an errata list for this Batali book? All I can guess is that you want to stop the farro from cooking after the boiling part but since you drain it and immediately put it into a saute pan with chicken stock, I'm not entirely certain that's the case. The recipe I refer to is on page 203. It's very un-Mario-like to err so maybe it's obvious but I'm not a farro veteran...or else Mario's enjoying a campari and laughing at the thought of us setting up an ice bath for no apparent reason;-)

From the KC area: The Brookside Organic market and Overland Park Farmer's markets (links below) have been up and running for at least a month. I am very impressed with the hard work, ingenuity and research that our area farmers put in. Without compromising quality or good horticultural practices, they've managed to extend our growing season for many products well beyond where they were even a year or two ago. Cheers to them for making my life worth living half of the year! Now if I could just make arrangements to be somewhere south of the equator during the other six months... http://www.farmerscommunitymarket.com/index.php http://www.downtownop.org/farmersmarket.htm

I never cease to be amazed...what seemed like an innocent craving is going to become a lengthy study, it appears. I don't recall ever seeing or hearing of socca, yet this exercise just keeps leading me down that path. How have I missed out on this all these years? C'est bizarre. I thought the peanut flour version was interesting (/bogus), too, but as it was on the peanut association website, I figured they were just encouraging the use of peanut products. After all of this, turns out my chickpea flour was 'off' as Jonathan mentions, and neighborly duty prevented me from getting to the grocery, so I'm going to try again today. And my faith in my cookbook library was restored...Madhur Jaffrey had a recipe but it was not indexed as panisses, rather under 'chickpeas' so, again, thanks to all and I will try to post a scholarly journal on socca, panisses and their pivotal role in the history of southern France one day soon but, for now, I must pack and head to the airport. I have research to do.

Fennel. I still struggle with pastis (et al.) and I don't see myself ever eating a twizzler, but I have learned to love the milder, fresh version -- both raw and cooked -- after years of trying.

as the others have said, dry the tuna; unplug the smoke detector, get a cast-iron skillet red-hot, add the oil followed a few seconds later by the tuna. It will turn whitish-grey, then brown. Yum. Anyone know a fish monger who delivers on holiday weekends?

Merci, grazie, thanks to all....but does this mean I can't go to Nice?

Please could someone help me? I own an embarrassing number of cookbooks and am [or thought I was] an adept web searcher but I can't seem to find a plausible recipe for panisses. I'm about to jump in the car, drive to the airport and fly to Nice but it seems rather extreme, even by my standards. Thanks in advance...if this should be on the "cooking" forum, please move it. I just thought this might get more directly to the source.

Just being "on the vine" doesn't translate into good taste. But those gems that you buy on the vine are generally less-traveled, fresher, and have more/better taste. Brent's right, though. Ain't nothin' like the real thing, baby. I still rely on romas to get me through the hard times...for the value, they have way better flavor than the square-ish ones and more cost-effective fix than the vined ones.

Thanks to those of you pointing out the hidden costs of Wal*Mart and providing documentation in my absence. I would add the same holds true with remediating the effects of factory farming. Whenever the topic of organics is raised, the first objection is the cost. But taxpayers don't have to come along behind organic farms and clean out lakes and streams, take extreme means to save wildlife left in their wake, settle (in or out of court) for health affects from crop dusting, etc, etc. Plentiful supply? So far. Reliable? So far. But cheaper? Not in the long run. And don't even get me started on GMO stuff. How would you like to be one of the unlucky millions suffering from food allergies and never know if the fruit or vegetable you are about to eat has something from an entirely different species spliced into it that could cause a reaction? San Monsanto tomatoes, anyone?

Did any of you read the article? I don't shop at Wal*Mart; you're right -- my decision. The point is that they are controlling literally what suppliers are supplying. They will stock only X number of things. Period. Since they represent this huge % of most of their suppliers sales, and they are very controlling in how and when they order, accept delivery, etc., some suppliers are simply halting production of other goods -- to anyone, not just Wal*Mart -- to accomodate their demands. It's like concern over biodiversity only on a macro level. If everyone is growing only one kind of corn, raising only one kind of cow, etc, we are at much higher risk for something along the lines of the Irish potato famine to occur, and this type of practice pushes us into that danger zone. Levi's (one of 'Merica's great companies, remember them?) started to offshore production to cowtow to Wal*Mart's insistance that they continue to drop prices. I guess all of the people who were working for Levi Strauss in the US could have gone to MD to get low-paying jobs at Wal*Mart, if only the state gov't hadn't intervened. No, I don't want the government to take over everything. But Wal*Mart has time and again low-balled prices in areas until the local businesses are driven out. And they are FAR more aggressive in doing so than anyone in retail history that I am aware of. And it is off-topic for eGullet, since it pertains to more than food, but there is another interesting article about their general practices here: http://www.fastcompany.com/magazine/77/walmart.html

Just received the June Gourmet today and there is a terrifying article about Wal*Mart and its effect on our food supply. If you don't want to be limited to eating only what the lowest common food denominators who make up their customer base like or are willing/able to pay for, it's time to wake up and take action. I had already noticed my local grocer was no longer carrying Horizon Organic dairy products and I think this explains why. Horizon has succumbed to the lure of Bentonville and all of their product is being gobbled up -- at artificially low prices as only Wal*Mart's hideous vendor strong-arming can manufacture. And Horizon is apparently under investigation, according to the article, for really stretching the limits of the definition of pasture-fed as defined by USDA's standards. This reinforces my worst fears about Wal*Mart, lack of biodiversity and the potential ways the new, national, federal-government-controlled organic standards could backfire. The homogenization of our lives continues...

I've had this problem more in LA and environs than anywhere else. I found a small set of S&P grinders at Sur la Table that work well. I keep them in a soft-sided, zippered eyeglass case (which also has a belt clip for those who don't carry purses). They're stainless steel finish and I don't leave home without them. I've been doing this for a couple of years and those friends I dine regularly with will ask for them if they happen to get served a course before I've gotten them out. It's just easier than ruining a meal arguing with chef or server and I always have the salt & pepper I want for the occasion. If I know I'm going Asian, I dump out the telicherry and fill with white, same with different sea salts.

I haven't been in several years so don't feel qualified to weigh-in on the food but I will never forget when we arrived. There was a very unassuming, gentle-looking soul standing just outside of the front door, talking to a yellow tabby cat. My first thought was "dishwasher getting a breath of fresh air," and he bent down to stroke the cat and talked to it as I approached. I made a comment about it, being a cat person. He stood up, put out his hand and introduced himself about the same time I caught his name on the left breast of his chef's coat. A couple of years later when he received an award I sent him a congratulatory email and received a prompt, humble thank you for taking the time to write and remembering the meal I had there. In contrast with the brouhaha going on in Chicago and the chest-beating surrounding it, Chef Frank is a refreshingly real, sensitive, gentle man. I will return.

I expected to find a post from Osnav here; as I did not, I will have the luxury of telling it on myself. There were six of us for dinner, drinking copious amounts of wine (probably after a cocktail or two...don't recall) and a couple of roasting hens in the oven. We had salad and waited, and waited and waited. The @#$% hens' temp wouldn't get over 120. We finally ate the salmon intended for the non-poultry-eaters (2 portions, split 6 ways), accompanied by medium-rare gratin of leeks and potatoes (Ruffles, with ridges, en casserole). I had to wear ribbons of shame for 2 months. Turns out a fuse had blown on the oven. I'm never having those people over again. They're bad luck.

massively nerdy Check "My Massively Nerdy New Year's Resolution" on the General thread. He's doing monthly regional and has cited sources for many menus. Agree about the Larousse Italienne, though. Maybe their editors are monitoring egullet...I would be if I published cookbooks!

My favorite is from Milliken/Fenniger's "World Tour" on FoodTV... Tied Thai Bean Salad Blanch the beans in salt water, tie knots every few inches, cut between knots (this helps bind sauce and other ingredients to each bite...it's not an affectation) Grate a zucchini Peel, seed, dice a couple of tomatoes Mix with dressing: nuoc nam, lime juice, garlic, palm sugar, thai bird/serranos, kaffir lime/lime zest, cilantro I may have to stop at the Asian market on the way home...it's been too long since I made this.

I agree. We had dinner there a little over a year ago and it was one of those meals that was just quietly perfect. The crab cakes lived up to our server's praise, my salmon was perfection. Our server was an organic farmer, waiting tables during the off-season. He sells to the restaurant during growing season and consequently was very knowledgeable about the food, down to the ingredient-level. On my last visit to Chicago I walked by one afternoon and peered in the window; about that time a couple walked up to read the menu posted on the door as they were scouting their dinner location for later. They probably thought I owned the place or was a paid shill by the time I finished my raving. Just good, straight-forward, ingredient-driven food.

Anyone know who this "Osnav" guy is? What a trouble maker! Everyone was getting along so well until he came along.

I read the thread that ended in early October...any interesting openings or closings since then? I'll be staying @ Scottsdale Hilton, will have a car but not much time. Authentic Mexican or killer fine dining preferred. And its not food but dining experience-related...I know it's a resort and trends casual, but what do people really wear to the high-end restaurants, esp those not on-premise with a golf course/resort? I tend to be casual (OK, I'm a slob...there, I said it) but still struggle with not getting dressed for an upscale meal, wherever it may be. TIA

I second Annabelle's at the Mosser, lunches there saved me at a conference in the fall. Opposite direction from Thirsty Bear is The Chieftain also walkable lunch, nothing fancy. I see no one has mentioned Bacar, so I will throw that into the mix. Arnold Wong, of Eos fame, is putting forth some very enjoyable food and Debbie Zachareas' wine selection is great. www.bacarsf.com If Pacific Heights isn't too far to venture (and if you can get a res...it's tiny), Quince is my sine qua non, currently.

It's a commonly held opinion in town that the music is the draw there. Not that the food is bad, it's just nothing people rhapsodize over (like LC's is). Go have fun, enjoy the music and know that you're still eating better BBQ than you would in most cities...we've just raised the bar pretty high here.

Michael Tusk at Quince (and his lovely wife Lindsay, who manages the front of the house with aplomb).

Well, this is bizarre but they are renting timeshare homes and apparently they don't tell you where they are. They give you the office address, you show up there and pick up keys and a map! Guess I'm a little naive about vacation/resort rentals but I didn't see that coming at all. Thanks to all who posted suggestions. I will forward them and they can decide when they see where they land.

still trying to find the answer to this...TIA for your patience