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As soon as they turn pink - they're ready - get them off the fire.

One of my favorite salad combinations include mangoes and arugula. The contrast plays havoc with the taste buds. A simple dressing is best - EVOO and a splash of sherry vinegar. Cold plates and forks a must.

I have a deep fryer I purchased from Home Shopping Network. It works terrific. It's a rectagular basket (large enough for 3-4 soft shell crabs) with temperature control and lid. It works like a charm and cost just $74!! I had the DeLonghi rotary fryer - wasn't pleased. Sometimes in didn't rotate and the food always seemed overly greasy.

Three words: alcohol, alcohol, alcohol - almost as important as location, location, location.

Here are a couple of places I found with great selections and excellent prices: Grand Wine & Liquor: Astoria (30th Ave. & 31 St.) - wines from all over the world - outstanding selection & Prices. Bottle King - Hackensack off Route 17 (the others don't seem as well stocked) - unique selections - great prices. Stew Leonard's - Yonkers off NY Thruway - never been to the CT store. Excellent prices

FG - I couldn't agree more. I found some Pepperwood Spring Cabernet Franc and Syrah that was very good and then couldn't find it again. That's when I found the two I mentioned. I bought two cases of each after tasting (went back later the same day). At least that will last the summer.

I would serve what you normally do. If they really think what they served you was good, then they'll think what you served them was bad. Then your even.

I thought Julius Caesar invented it. Did this Cardini guy come from Mexico?

Never - anchovies should always be mashed. It blends well with the lemon and egg yolk and adds the necessary salting. On top - it adds nothing but ugly brown things.

In the Classic Caesar I would expect: Romaine Lemon Worsteshire (sp?) Egg Yoke Mustard Powder (Gordon's) EVOO Mashed Garlic Mashed Anchovies Fresh Sauteed Croutons Freshly Grated P-R cheese Freshly grated Black Pepper A small pinch of salt Chilled plates and forks.

I totally agree with Steve and I think his term of "pandering" is being kind. The WS' editorial policy shifts more times than a driver at the Indy 500.

I enjoy using Tamarind, either the pulp or concentrate - very distinct flavor.

I've found two (one red, one white) that I currently use as everyday wine. 2000 Ravenswood Zinfandel, Cailfornia Appelation. At $8 a bottle this Zin has fruit, some tannin and a long finish. It stand up to pasta sauces (tomato) and grilled meats. The best $8 red I ever had. The 2000 Obsession from Ironside Vineyards is a white made from the Symphony grape. That grpae was developed in California in the 60's from Grenache Gris and Muscat. The wine is off-dry, with a full fruit finish. Goes well with lighter fare and sauces. The cost is $7.

I do enjoy my wines with a little more tannin - it compliments food better in my opinion. Let me clarify a point, while I stand by the 10-year statement, I'm not saying the wines will be bad after that time. Most good wines will hold another 10-15 years. When they start to decline is a vineyard by vineyard proposition.

French wine hasn't been made to age since 1978, California since 1878, New York - 1988 and the rest of the world is already too old. Most wines are made to be consumed within ten years of the vintage. The French were the last ones to make wines for aging in great numbers, but California scared them into changing. The Italians make some wine for aging, but not enough to speak about. We live in a "instant gratification" society. Me? I have a stash of '78 Bordeaux (a small number of '75's and '59's - no '61's - very sad) and a few '72 Burgundies (one '34 left from Echazeaux) that I only break out on special, special occasions. After that, drink and be merry - enjoy. Life's too short to wait for wine to catch up with you.

Steven/FG - you mentioned good quality commercial puff pastry. Aside from Ms. Lee and Pepperidge Farm (which doesn't puff as well as SL) what others are out there? I've never seen any.

FG - do you have a minicam in my kitchen?

No ,no, no a thousand times no. Ban Ketchup? Do we next ban fois gras? What about camembert? Do we eliminate crab? Do we abolish Cabernet Franc (sorry tommy). No let ketchup live. If for no other reason, it's a great ingredient in BBQ sauce. Cabby - I'm with you, nothing else but Heinz.

Steve - don't you enjoy being surprised sometimes - it can be fun!

Sara Lee Puff Pastry - used to make my own PP, but found out that six hours didn't make a difference in mine vs. her's. So now Ms. Lee gets my business, and I spend the six hours drinking wine while cooking the rest of the meal.

Jordyn - Thanks. I think there is. If the person is just trying to save money and the restaurant offers the same wine, I don't think it's ethical to bring in the wine. If the wine is too much $$$ at the restaurant, I'll find something else or drink beer. However, if the person is bringing in something the restaurant doesn't have and its value is currently $1,000. I don't believe the restaurant has the right to charge a $1,000 corkage fee - or anything close to that.

Jordyn - could you further explain the statement about the $1,000 wine - I'm not clear on it. Sorry for the inconvenience, my mind isn't what it used to be.

Bux - all valid points except the bottle at the restaurant being better than at home. That depends on storage. The BYO issue in controversial and while I do it on special occasions, I often wish I had done it when looking at wine list prices. I am totally in favor of restaurants making a fair profit, but some look to make more than a fair share. If the argument at the high end is storage of fine wines, that's acceptable to a point. But when you see a $20 bottle of wine selling for $60+, that borders on criminal enterprise. Those $20 bottles didn't cost much to buy and certainly don't have the type of "shelf life" to warrant extensive storage expense. And if the counterpoint is the less expensive helps pay for the more expensive, then who needs to subsidize the restaurant or its wealthier clientele?

FG - Without breaking any confidences, aside from the wine, what was the biggest cost factor for the restaurants?

Cabby - I don't think the price matters as much as availibility. Naturally if a restaurant has a $25+ corkage fee, there's no reason to bring a $20 bottle of wine. However if a '97 Latour is on the restaurant's list, I don't think it's proper for the customer to bring one. Granted it will probably be $300+ in the restaurant, but I think that flies in the face of FG's "Spirit of the Law" comment. For BYO, it's my opinion the bottle should be unavailable at the restaurant.