rich

HUH???? I guess there must be some parallel egullet group that I've belonged to for the last three-plus months.

To me it's the single most important kitchen invention in the last 40 years. If there were no dishwashers, I would never entertain.

Here goes: Silverware - Three sets - One is goldware used only with a more formal setting (never sees a dishwasher). The other is Mikasa SS - very unique pattern used with slightly less formal settings or for brunches. The third is from Pflatzgraff - extremely unique design - used for informal gatherings when I'm serving on he counter. Glassware - Lismore pattern of Waterford for formal settings (never sees the dishwasher). The same wine glasses as Tabla for more infomal. Have several sets of wine tasting glasses of varying shapes for everyday. Decanters are very important, have about 10 designs, three are Waterford. Always keep at least 4 beer mugs (Rolling Rock) in freezer for people who want beer before dinner (especially in summer). Linens - always use linen or cotton napkins. Have several pastel shades to match place mats. Purchased 100 formal off-white napkins from British Airways - the type they use in first class (even has a button hole). Since the dining table is glass, we only use tablecloths for buffets. Otherwise place mats. Have several types from casual to formal. Dinnerware - three sets. Formal is the Mikasa Black and Gold to match the goldware. Less formal is the American Bistro setting - very colorful, less formal. The everyday plates are simple glass. Always use chargers in formal setting - have white china with gold trim or gold plated. In addition, I own several sets of soup bowls and appetizer dishes. Sometimes I use these with the formal set as an eclectic change. My favorite are the red/orange ceramic triangle appetizer plates from Spain - purchased these at Dean & Deluca. For soup, my favorite are the ceramic individual hand-made bowls purchased from Chalet Suzanne in Lake Worth, Florida. Always chilled plates for Caesar salads - some others, especially if warm dressing (like the contrast). Table setting - always use at least three forks and dessert spoon in setting, use additional chilled SS fork for salads. In formal setting, each guest has own salt dish. Red wines are decanted and bottle left on wine tray with cork. White wine is opened just before serving and place on tray. I have two wine coolers, but they are rarely used except for sparkling/champagne. Own about 10 pepper mills with different types of pepper and blends. I normally grind for my guests and leave mill(s) - no more than two - on the table. Always use napkin rings. Place cards during formal dining only. Always use Waterford Champagne glasses and different HD dishes/forks and napkins before dinner. Caviar is served in a chilled dish or in coated SS cups set into a piece of wine barrel wood that is the shape of a quarter moon. Snails are served in individual heavy aluminum dishes - prefer to ceramic. Dessert & Cheese - Dessert is served on square ceramic 'napkin' plates, produced by Department 56 - very unique design and shape. Cheese is served on Maplewood (cut from a larger piece by Home Depot) or on a large Ceramic Tile. Normally with pears, finely chopped figs, olive tapanade and glazed/spiced nuts. I have several individual cheese plates to choose. They are smaller than dinner dishes, but larger than HD dishes. Green long-stemmed German Hock glasses are used for dessert wines. Dinner - I always garnish and arrange food for guests and put extra helpings on table or sideboard. I decorate plates with herbs or sauces and normally a large crouton with appropriate soup. Normally serve some type of "intermezzo" with fomal dinners. Frozen, coated grapes work well. After dinner - always offer after dinner drinks in appropriate glasses. My favorite are the snifters with glass straws as part of the bowl. Most of my after dinners are in decanters that can be brought to the table or some people enjoy sitting at the bar. WE DO NOT ALLOW SMOKING IN THE HOUSE. But if a guest must, they are welcome to use the terrace. (Yes, I own one ashtray.)

FG - I noticed that a 10-inch non-stick Calphalon pan is for sale on Amazon for $29.99 (no shipping or tax). Is this the same pan you recommended last December? It's listed as "10 inch Professional Nonstick II Omelet."

Been there three times in the last two years. A friend is Frank P's.(owner) first cousin. All three times I got former Senator D'Amato's table. However after the second visit, I was told I could go on the waiting list for the next opening for a regular table. I never followed through. The food is good, nothing spectacular. The place is the thing. Most of the recipes come from Frank's aunt's kitchen. It does seem they have been commercialized a bit over the years. The bar is pleasant and someof the stories you hear are "funny." But the best attraction is Louie, the "parking valet." When you walk in, he's sitting on a stool outside the place and says in a very grizzled voice, "I'll watch your car," (even if it's not in sight). When you leave he says "I watched your car." Naturally you tip him for this service, even though it's the safest block in the city. On warmer nights, you can get your car washed by some local businessmen for a nominal fee. All in all, an interesting experience, but not for the food.

Do you think California wines are becoming more food friendly? There has always been suggestions that California winemakers produce to win wine tastings, while others emphasize a relationship with food.

Chili!

B&C is very good. How does it compare with PL you ask? No way I'm going near that.

You forgot to add that I'm a fool and idiot whose opinions are suspect.

That's the first thing anybody has said that makes sense.

The only problem with your analogies (please don't post the other 900,000+) is that they all can be measured through statisitics or accurate measurements. My opinions about '78 Bordeaux or PL are in the minority but can't be definitively measured through any mathematical scale. I'm sure everyone one of us has a minority opinion about something - it allows debate.

Steve - thanks for the vote of confidence. Personal attacks are always welcome. If you think the '78 vintage wasn't particularly good, I feel sorry for you. Kindly accept my condolences. I'll try and matriculate, but I doubt they would accept a fool like me. As far as the meat council is concerned, I'll suggest that next time they're gathering at Bern's.

FG - You're correct, no one to my knowledge has ever given PL a bad review. And that's the problem as I see it. I only said "most" because I'm sure I haven't read every PL review and didn't want to state an absolute. As far as intimidation. It seems to me, the prestige of the restaurant has a lot to do with it - no critic wants to go that far out on a limb (credibility). Years ago, Parioli Romanissimo fell into this category. I know PL isn't as good as it once was and there have been enough similar comments here to at least make that possible. So why don't critics see that? Intimidation seems to be the only logical answer - unless you can think of something else.

I figured as long as you asked...

Before I answer, let me say that I've been foolish for years (actually since 1973). There's nothing wrong with being foolish as long as I'm not a fool. I don't think I said good food, but quality food - there is a difference, especially compared to what their quality once was. In my opinion, the quality of Bern's meat is unmatched. The taste is fuller, and has more texture. The Delmonico cut is the best I've ever had - it's tender and chewy and the same time - almost an oxymoron. (Yes, I know some people will say the last five letters describe me.) They "never" miss with respect to cooking instructions. The presentation is better and the accompaniments are outstanding. PL may have gone to a lesser grade over time - though I have not been able to confirm that. I have no problem with people thinking PL is the best in the world (and at one time it was), everyone is entitled to an opinion. But as a client for the past 34 years, I have noticed the difference.

I've been there are least twice a year for the last 24 years (I fly down once a year just for dinner) and I do agree you get nothing close to their steaks in New York. I think Bern's steak is tastier than anything you can find in NYC. The only houses that come close (just my personal choices) are Sparks and S&W. In my opinion, PL stopped serving quality food about 10 years ago, but most reviewers are intimidated to say so - thus the legend (unfortunately) continues. I do agree that any restaurant can miss at times. It becomes problematic when the misses outnumber the hits. That's when you get sent to the minors. I feel sorry for PL. It was once a truly great place. To see it falter so badly is sad. It reminds me of a great baseball player who stays around one year too long.

I guess that would depend on how many BH shares someone owns.

Would Churuscarria (sp?) Plataforma on 49th Street be considered buffet?

Wild Edibles is one of the places where resturant quality product is always available. The scallops and four-to-a-pound South American prawns are outstanding. I've also had luck going to the meat market district and obtaining some top quality beef/pork/lamb of various cuts. It's a matter of getting to know the "right" individuals and having some cash. If you get to know the people at D'artagan, you can get commercial grade game and sometimes, just sometimes, top notch fois gras. Produce is relatively easy, but I totally agree with FG - fish is the most difficult. And Yes, the Costco salmon is terrific - especially good when making cured salmon (it has the necessary thickness.)

Thanks FG. By the way, has anyone on this board ever eaten at Bern's in Tampa? For those who have, what are your opinions?

FG - you may have missed a question because it was in the middle of several posts that appeared at the same time. Have you tried the LI Peter Luger? If so, do you think it's better, worse or the same?

FG - Have you tried PL on the Island? If so, do you think it's better, worse or the same?

I don't think there's a steakhouse on Staten Island. I just didn't want to be left out. I enjoy steak black and blue as well (depending on the cut), and it's difficult to get right.

Risotto-stuffed Mushrooms - easy to eat, can be prepared in advance and very, very tasty.

Differing opinions allow Thoroughbred racing to exist. I've seen expert handicappers select different horses in the same race - and then one wins that neither selected. So both were wrong and they're professionals. But their opinions are still valid. The first time I went to PL was in the late 60's (for my 18th birthday). It was excellent. However, over the years (in my opinion) it has gotten worse and worse. Tastes change as do restaurants and PL has declined by my observations and experiences (which are far from professional). To me, Bern's is the best. No steak has ever come close for me.