Forest

Also, I've always had the understanding that simply getting a bit of cork in your wine will not make it "corked" - that's a whole different process going on? (isn't it? someone correct me if I'm wrong) I agree with Carolyn - I'd write a letter. And, if you do, let us know what happens.

In follow up to my questions on the Ubiquitous Chip, in case anyone’s wondering about current opinions: I ate there this past Saturday, upstairs, not in the restaurant. I thoroughly enjoyed my dinner, but I think the food might be slightly overated. (at least what I had – maybe downstairs or a different dish might be better – one of the people I was eating with had the stuffed quail which looked a bit more adventurous than my dish.) I started with the vegetarian haggis. (Yeah, I know that sounds weird, but they only offered a vegetarian version.) I have not had haggis before, so I can’t really say how this stacks up, but it was good. Primarly grains and lentils and very peppery. Then I had braised roast and potatoes. This, again, was good, but nothing really unique & I could have easily made the same thing at home. I wouldn’t have thought twice about this other than the fact that I’d heard from various sources (Glaswegians, reviews online, reviews in the paper) what a GREAT place this is. For the price, I thought the food, service and atmosphere were very good – but maybe not deserving of what appeared to me an overblown reputation. I think the food actually, was just right for the range of dining (midrange price-wise) so this is not really a negative review – I guess I just expected something more after hearing people talk about it. (again, I stress, I was upstairs – maybe downstairs is much different??) Incidentally, the bill was 106 GBP for 3 people (starters, mains, two bottles of wine and coffees) So, I would go back again, but wouldn’t expect anything more than a solid, but unexceptional dining experience. Having only stayed and eaten two nights, I’m not sure I have a solid idea of dining hours, but was surprised at the U.C. We arrived at 8pm to a full house upstairs and left at 11pm and we were the last in the restaurant (even though they take orders up until 11) We went for a pre-dinner cocktail at the Bobar (which apparently is part of the Hilton), not far from the Ubiquitous Chip. The interiour was a bit swishy, trendy, but the guys behind the bar were incredibly nice and made excellent cocktails!

I don't think it's a silly question...in fact, it's something that's come up for me recently. I'm from the Pacific Northwest - whenever I hear "smoked salmon", I think of the "flakey" stuff - brined and smoked. But, a good friend of mine constantly refers to what I consider lox as smoked salmon. Now, I don't understand why you would call this "smoked". It's soaked in brine, but it's not smoked is it? (I'm no salmon expert, so maybe it is and I'm missing something, but the stuff I've tasted that she's brought over from Ireland doesn't have a smoked flavor like the stuff I find in Seattle does - at least not IMO) Now this friend is from Ireland and all of her family refer to these lox things as 'smoked salmon' as well. So, I'm thinking maybe it's just a cultural thing - and maybe you should look at the origin of the recipe (i.e.: from the US used "flaked", from the UK use "lox"). That's just a guess off the top of my head, but that's what I would do. ETA: Although, I do agree with Hendry dV on not using lox in a recipe and going with the flakey if it's going to be cooked.

It's been awhile since I've been, but I remember having a very nice meal at Den Dijver and also remember them having a some nice wines.

Wow - lots of great info Michael M! I'll be anxiously awaiting the Naples report...I'm heading there in a few months and been reading through the eGullet posts, but looking for the most current info. Thanks for sharing!

I think this is an interesting question because I am always torn between revisiting places I enjoy or trying something new. And, there's so many places I've yet to try in Paris, so more often than not I'm trying something new. There's several places where I've been only once and either been impressed or distressed - and my opinion is formed from that one visit. And, I wonder, can you really judge a restaurant on just one visit? Ideally, of course, each meal and every experience you have there should be good (and of course, sometimes it's obvious that a bad experience is a clear indication of what the general level of food, service, etc is.) But, really, should one bad experience turn us off for good - or one good experience guarentee it enough that we can confidently recommend it to others? Sorry, I think I'm diverging. As said above, I'm usually trying new places. But, I return often to because it's cheap and good: Chez Marianne in the Marais for falafal. because it's cheap and good and close to home: Mount Liban on bd des batignolles because it's one of my favorites: Parc aux Cerfs in the 6th - (I notice that this one doesn't get a lot of talk on eGullet, but I really think the price/quality is excellent and have never had a bad meal there.) For me, there's restaurants I return to that are close to home, simply because they are close to home (but it's not enough for me to recommend them to someone visiting Paris.) So, personally, I'm most interested in finding out where other Paris eGulleteers return to on a regular basis because it's really good, regardless of location.

?? Is that something you could typically get in those European places listed? The only place I've ever had whale meat is Iceland - and haven't seen it in any other country I've been to in Europe....although I haven't been to Norway and I guess I've never specifically looked for it, either. As for my suggestion (not particularly unique or exciting) but you should try foie gras in France - depending on where you're from and if it's banned there. And, agree with Si on the Epoisses. cheese, cheese, cheese!

Also, I don't think that the Cave of L'Os a Moelle takes dinner reservations. Their restaurant across the street does, but I'm pretty sure no on the Cave. Can anyone confirm? And, although sounds like you're specifically looking for dinner, Le Comptoir doesn't take them at all for lunch. Happy planning!

Shaya Glad you enjoyed yourself - just have to comment that your pictures are really fantastic!

you make a an awfully good cocktail...you might have to tag a lot of them with "forest's favorite!" Let me know how it works out...your post got me thinking though and I might give it a try myself in Access because it sounds like a fun project. (although considering my list of "fun projects" I'd like to embark on, we might not see it until 2008!) But, we'll still be drinking cocktails, then, right?

or you could get even more tricky (and, yeah, maybe this is starting to be overkill) but add a table for "friends" in the database and start matching up your visitors with the ingrediants they prefer/don't like, what cocktails they've really enjoyed at your place so when they come over next you can make them something different but that will really suit their tastes. (and just for future reference, I really like the sound of the Falling Leaves! )

Hi Dayne! You know I'm by means an expert on this, but I was thinking Access too. With something like recipes, you could do a pretty simple one table database with search functions on ingrediants, and other characteristics, insert photos, etc. You can export the data into text or spreadsheet format to store on your phone (don't know if your phone will store files like that?) Which of course won't be as nicely searchable as they are in the database, but they'd be there. I'll be curious to see the other suggestions and what you do! Have a good weekend!

PaoPao - thanks for the reply. I actually just got back day before yesterday. I was at a conference all week at the Whitesands so I ate lunch there every day. The lunch was good, but hard to judge without much else to compare it to. I found, with a bit of a lack of recommendations, I wasn't too adventurous about trying something out of the blue. Several colleagues got sick during the conference, so I was being pretty cautious as a result. (but then again some of them had only eaten at the Whitesands, so I'm not sure how useful my caution by eating there really was!) Luham: The Tamarind was closed for a private function the night I tried to reserve, so we went to the Aquamarine and really enjoyed it. They picked us up and dropped us off at the hotel, good service, really nice location, nice food (I had the crab starter and the crocodile skewers) - thanks for the tip! But should add (not to be overly nitpicky, but for future eGulleteers who look at the post for recommendations) the crab was a bit overdrenched in a kind of 1000 dressing sauce and I didn't get exactly what was described on the menu...so bearing that in mind when going, it's an enjoyable evening.

I second Felice's comment about the infrequency of seeing kids at dinner, but seems to be no problem at lunch. Every Saturday I meet a friend with her 14 month old for lunch and there never seems to be a problem with them rearranging tables, chairs etc, to move the stroller in and make space for the little guy. For eating around the Pompidou, what about walking towards the 4th for falafel? Some place like Chez Marianne 2, Rue des Hospitalières-Saint Gervais, or any of the little restaurants around there. (maybe someone else has another recommendation for a good falafel place in the area? I'd be interested to hear what others think!) It's not high-end, but I really enjoy it and usually recommend it to friends for lunch who are visiting the Pompidou. Plus, that's just a fun area to walk around and check out all the cafes, shops, bars, etc.

I've taken a fair number of flights over the last few months and everytime it's something different. I've had various food items confiscated, some liquids allowed, some not. I had to open a new and sealed can of bristol gravy grains someone asked me to bring back from the UK and eat them in front of the security agent (not tasty). But, I seem to have had more scrutiny in airports other than CDG. I really think they only thing you can do if you really want to know is go online and read the information on the airline & airports websites. Yeah, I know it's a drag that there not a more universal standard, AGM Cape Cod, but unfortunately there doesn't seem to be.

Looks yummy. I'm going out of town for a a bit, so won't be cooking at home for a little while...but definitely will be trying this when I get back!

I've frozen cheese in the past - including large blocks of chedder already wrapped (so I'm thinking that should have ensured a sealed wrapping) and while i didn't notice a huge difference in the flavor, I definitely noticed a difference in the texture (more crumbly) which I didn't really like. For storing in the fridge, i usually leave it in the paper that it comes from (so it's just loosely wrapped) or put it in a sort of tupperware container (not one with a tight seal, so some air flow happens) I have the idea that my cheese likes to breath so i don't like to wrap it too tightly. Now, I have absolutely no scientific, culinary or cite-able source for this piece of information...just my own belief that my cheese likes a little air. The tupperware thing works pretty well for me - but then again, i eat it really quickly, anyway.

Thanks Ann_T - would have been nice to have some of your bread on the side, too....the pictures of your sourdough french and ciabatta look really fabulous!

I guess in that case - things banned in the past - there's always alcohol (prohibition and all!) Serve enough and you might come up with even more fun food nights to plan!

Not that I'd know where to get it (or that you'd even want to try!) in Seattle, but isn't whale meat banned?

Thanks! And, potato latke would have been good, too! I actually tweaked the recipe and threw some grated emmental cheese in with the breadcrumbs...thus there were little wispies of cheese on it. (I'm not sure actual schnitzel has cheese in there) But, it was good. Hard to go wrong with cheese!

Well, they called me "normal" too. The thing must be broken! ← Well, they called me super, but after staring at my tongue in the mirror and trying to count the little taste buds (and based on my eating likes/dislikes) I'm pretty sure I am just plain normal! So you might be right! Me too....thought it was interesting, but not sure on the real validity of it.

The BBC Science and Nature website has a 5 question test that tells you if you are a normal, non or supertaster. Five questions doesn't really seem like enough to go on, but it's here for the curious.

I just called to try and get in for tomorrow and it was just too last minute. They said you need at least 10 days in advance - so something to keep in mind when reserving!

hello all.... Great looking food everyone - too many to comment on in fact - they all made me hungry!! Last night's nights dinner of schnitzel, braised red cabbage, potatoes & salad: