Suzanne F

I think I want to come to your house!

Ah, the power of marketing! GOODFELLA'S is some kind of chain -- I think there's one on St. Marks Place -- so who knows who voted it Best in America? Not that all chains/franchises are terrible -- the "Little Italy" near me (run by Russians, I think) is at least edible in its simplest version. But any place that bills itself as "Voted the Best [______] in America" is automatically suspect.

i for one look foward to returning and being teated like a Maharanee. hehehehehehehe. You're incorrigible!

My guess is that if you call ahead and let them know you were part of the group Wednesday, they'll treat you like a maharanee. But that's just a guess.

Don't worry, tommy, that looks very close to professional. What's that sticking up in between the 2 fish -- radish sprouts and enokis? Nice, very nice.

SG -- We had the same tasting menu 11/1. Amuses were different (I'm kind of glad, I don't think I would have liked the grape/peanut thing either), and the only extra we got was a third dessert plate (but I'm not jealous ). I'm too lazy to provide a link to my post, but I agreed with you all the way through. That foie was incredible! And yes, the caviar did zip up the black cod dish (and I still wish I could drink a quart of the sauce, mmmmmmmmmmm). We had that Iced Apple Wine with dessert. I can see that it would be excellent with the foie (they paired it with Mombazillac).

I've got Oxo, from Broadway Panhandler. It was relatively inexpensive. Enamelled inside and out. Big fat handle that doesn't get hot. Only problem is the handle of the cover broke off, but I fill it through the spout (or pry off the cover). Capacity is something 48 oz. -- fills my 1-quart thermos with about 2 - 3 cups extra. Btw: Bway P. is a great place to buy All-Clad, if you can't get to one of their outlet stores. And when they do their annual Yard Sale (usually early summer), you save even more.

Last night (Friday) the 2 of us (!) finished the venison chop I brought home from Diwan -- sliced, room temp since I didn't want to overcook it in reheating. My own version of the spiced potatoes: sautéed onion, garlic, grated ginger, yellow mustard seeds, coriander seeds, black cardamom seeds (the last 2 lightly crushed), sliced jalapeños, cubed Yukon Gold potatoes, then added coconut milk and water to cook until done. Garnished with chopped cilantro/mint. Also steamed sliced zucchini with a little clarified butter (in lieu of ghee). Mixed salad with balsamic vinegar and olive oil. Seghesio Zinfandel (Sonoma County, 2000).

The dinner was held at a restaurant. Restaurants typically do not give out all their recipes. However, we have managed to coax a few recipes out of Suvir, they are located in various places on the India forum. And others will be in his book. Which we will all have to purchase through Amazon.com, right?

Oh, as a former CH, I am REALLY up for tasting DiFara's Pizza! Would we be able to get the artichoke version? :slobber: I'm also thinking of a place in Brooklyn, but that can be another time.

Oh, tommy, you're wrong again. To me it reads as though he's NOT there, and Asimov wishes he were. I would, too -- his food was very good, and this sounds so boring.

So how far in advance do you find out your work schedule? Next time (I'll make sure there IS a next time; I've already got a place in mind) we'll try to make sure you can come. How's that, bubbula?

Going once, going twice ...

What he said.

Your absence was noted...and regretted. What he said. Thanks for calling to let us know, though. You are a gentleman, no matter what anybody else says.

Inspired by the "Chicken Soup" thread, last (Thursday) night we had posole. I started it Wednesday, cooking whole chicken legs and pork "country ribs" in chicken stock and water with cinnamon, clove, Mexican oregano, New Mexico Red chile, shallot, garlic, and a dry Provençal bouquet garni of bay leave and thyme. I forgot the black peppercorns. When the meats were cooked, I took them out, boned them, and cooked the broth down more with the bones. Strained and chilled it. Tonight I skimmed off the fat, added back the meats and a can of posole, and reheated. Served it with arepas (made with feta, parmesan, and romano in the dough), guacamole, sliced jalapeño, cilantro sprigs, lime wedges, and a mixed salad with creamy garlic dressing. Bass Ale. Mixmaster b: if you store the arugula like a bouquet with the root ends in water, and covered loosely, it keeps longer without wilting.

Now that you mention it: I have met a Tupperware lady who lives nearby -- almost next door to a good friend in Southbridge Towers (near the Seaport). PM me if you want her name and number.

You buy it by the CASE? Wow! How many covers do you do a night? Wherever I've worked, we would only buy 1 or 2 pieces at a time (direct delivery from D'Artagnan). Actually, 50% food cost is probably not that far off, if at all. The best way I can think of to get it down is to make sure that NOTHING gets wasted -- scraps should go into terrines, or be blended with butter, for example -- but only the real garbage (veins) should ever get tossed. And just so you know, Glenn, I'm a line cook with an MBA

whatever (see my post just above)

I wish EVERYBODY could have been there! (oops, maybe I've had too much sherry tonight )

Watch out for those Johnsons; they're troublemakers.

Suvir: Fred Plotkin's The Authentic Pasta Book has wonderful recipes.

Lecter's is no more, alas. But Bed, Bath and Beyond would be a good bet. As would K-Mart However, NOT Hold Everything; they don't.

What other wines did people bring, and how were they with the food? I brought a Seghesio Zinfandel (Sonoma County, 2000) which was overpowered by the spinach/lentil patties, but worked all right with everything else, and quite well with the chops. Maybe my palate just had to adjust.

She doesn't have to. I did. Please take it here.