Bill Miller

I think the most versatile red is pinot noir--get an Oregon or a Russian River Valley pinot

How about a burgundy or a rich pinot noir?

A friend gave us a jar of Wilkin & Sons LTD---very good if time is short--I don't know where she got it, but I suspect World Market or Sur le Tables

I liked the New England clam chowder at Grand Central, Moroccan tomato soup at The Rock and Veal Goulash from The Soupman (soup Nazi) at 42nd and 5th.

Sara M. said the only solution is to add water. She said that today on one of her conversation lines. I think it was "cooking myths".

Thanks Sara--so looking forward to your new show---break a leg!!!!!

Leave out the celery and onion powder. Add some ground allspice (for pork only) to the rub and mix until mix has a subtle allspice smell. I don't use brown sugar either. If you have wood chunks from a nut bearing tree (hickory, pecan, etc) use them after soaking in water. I like to finish the cooking (last 2 hours) covered in the oven away from the smoke.

A couple of simple cocktails, but classical, are the gin gimlet (very pretty up), the stinger on the rocks, and even the dirty martini. The gimlet is really a form of the martini in my opinion.

Zachys.com has some real values.

I beg to differ, Sara. Nigella may well have been the first of the female PYTs on FTV, but let us not forget the original food-sex-bomb himself, Graham Kerr, The Galloping Gourmet. ← Graham was more fun before he quit drinking and was "saved" by the calorie and lipid police. Sara has always been fun--my son says she looks so "clean and cute".

Becco's on 45th between 8th and 9th was a treasure. The pasta special ($29.95) and the wine list were unbelievable on my trip to NYC last week. There are finer restraunts in NYC but none more fun. Amarones (sp?) on 8th I think, was also very nice. I love Italian, but you figured that out!!

My remaining favorites--Ina, Mario, and Michael must be 35 or close--they don't have long to go. I think Disc. Home is giving Food Network a run too--I'm a little uncomfortable politically with PBS so I think their cooking shows are their strength--good luck--you have always been one of our favorites. (Julia was really just beginning at 35, or did I miss something)

When I realized my age relative to Barolo's prime age for consumption and added to that the fact there will be little or no quality Barolo in the '02 harvest, I called and increased my order of '01 Marcarini. I feel safe now.

Look up the Hatch chili dip in RecipeGullet.

I'm sorry--I missed the Dallas part-- the galleria I know is in Houston--you will never find Westhiemer in Dallas!!!!! Do go to a Central Market!

Go east on Westhiemer to Central Market ---real experience!!

You did good young man!! Wood pieces soaked water added to the charcoal is the key to the ring. I smoked one for four hours that way--lost my fire, wrapped in foil and finished in the oven and still got a beautiful ring-- not a bad way to cook it either.

Add a little parmesan cheese to the walnut/garlic/cream mixture. Don't reduce quite as much and add the smoked salmon off the fire at the last minute. Kind of a lite alfredo/smoked salmon suace with walnuts.

Boil a stuffed fresh ham sometime---the pork stock is wonderful and I never see it in stores.

Congratulations!! You were mentioned extensively in the Chronicle dining guide this morning--that should be good for something.

Snowangel is right on. Keep the temp below 250--raise the lid as little as possible. Most Texans do not use a sauce on brisket. The sides are good--add sliced sweet onions, dill pickles, and jalepenos. Cook with the fat side up.

Marcarini is not "reasonably priced for the quality" - if quality alone set the price they would cost more than Sperss. Manuel Marchetti is to be admired for his commitment to keeping his prices down - especially considering the spectacular quality of his wines. Unfortunately, most never understand how profound these wines are. ← I have some '01 Marcarini on order--I plan to cellar it. How long do you think I should hold?

Hatch Chili Dip This a modification of a dip using Hatch chilis developed by Central Market. Hatch chilis come from Hatch New Mexico and have a flavor all their own--make as hot as you like.This recipe will use canned chilis but if you can find fresh or frozen substitute 3 mild and 2 hot- roasted, peeled, and seeded Hatch chilis. It's really better that way. Central Market sells massive amounts of fresh chilis in August. 4 cloves peeled garlic 2 cans Hatch chilis-1 hot, 1 mild 1/4 c Mayo 8 oz cream cheese 2 Avocados Salt & Pepper to taste Juice from 1 lime Process chilis & garlic in processor until paste like. Add rest of ingredients and process until combined. Serve with chips. Keywords: Hors d'oeuvre, Easy, Cheese, Snack, Dip, American ( RG1552 )

Veal or lamb osso buco, rich beef or venison stews, steak a pouve (sp), duck.

Does it sound crazy to use the beef stock as you did, but finish with a breadcrumb topping and a little Swiss cheese in the oven until browned slightly. Instant "solid Italian French onion soup"