molto e

YT, Very nice shots, did you use a flash for those and tone it down or vice a versa? Molto E

I am sure that she has Americanized the recipe ingredients as La Ratte potatoes are rare over here. The process in which to make them of vigorously whipping in the butter rather than slowly incorporating it was really what I was refering to. Mash Away, Molto E

Degusto, Check out the Simply French Cookbook, the recipe is different than the one that you give. Peace, Molto E

Henry, If J.R. throws in a secret ingredient you will have to ask him, but this is what he goes on record with. When I was shown Keller's recipe, more liquid was added and it was cream not milk-one pound potatoes to one cup cream. The end product would fall off the spoon not completely stick for whatever that is worth and you really beat the heck out of them as you are adding the butter and cream. When I did it right, usually I was wearing some on my face. Good Eating, Molto E

2 pounds potatoes-russets 3/4 to 1 1/4 cups whole milk brought just to a boil and set aside 16 tablespoons chilled butter cut into pieces sea salt to taste boil unpeeled potatoes until cooked then peel and food mill or tamis (sieve)potatoes into pot, stir until dry then add butter by vigorously whipping into potatoes until incorporated then add 3/4 milk in slow thin stream while stirring vigorously ( if you are not sweating-not fast enough), then tamis (sieve) again and adjust with milk or butter and salt to taste Good Luck, Molto E Thomas Keller tells his cooks that this is the hardest recipe to do RIGHT If you want to go totally crazy you can do a two part boiling process( not Robuchon's method) and one boil of 30 minutes with water at 160 degrees and then cool potatoes under cold water let cool for about 30 minutes and then cook potatoes at 180 degrees for 30 minute until tender. Degrees in Fahrenheit edited to add measurement of milk

The truffle man cometh: Call and order if you wish, they do send product in the mail, but I think you are better off seeing what you purchase in person Truffles and More Teuta Morina Director 520-661-0983

PS. Can anyone remember the name (or website address) of the hotel next door? ←

http://www.azcentral.com/ent/best2005/dini...vietnamese.html FYI, Molto E

http://www.azcentral.com/ent/best2005/dini...17japanese.html FYI, Molto E

http://www.phoenixnewtimes.com/Issues/2005...ining/cafe.html http://www.azcentral.com/ent/best2005/dini...restaurant.html FYI, Molto E

John, What a great lineup of restaurants and great commentary. How long of a period did you canvas those in? Molto E

Pierre Gagnaire proved to be a major disappointment to me. The dishes all looked marvellous, but there was a preponderance of bitter and off notes that did not appeal to me. Perhaps it was an off-menu or an off-night. I can understand why Gagnaire has developed the reputation that he has, but my dinner struck out. ← I had the same menu that Doc had and this was a low-light of my trip. When did you try Alinea?

oh, for &%^&*@'s sake! ImageGullet is giving me trouble today... I'll try to edit this to fix it. HELP -- Full ImageGullet "how-to" link needed so I can fix this -- can't find it. ← Vinob, Right click on the thumbnail in image gullet then click on properties and copy the address that comes up, when you paste it to post-erase the "tn_" in the string. Molto E Molto E

Moby, The only thing that they send overseas is a salami, because it has a much longer shelf life. When you order the corned beef or pastrami, they say 3-4 days before you have to freeze them. Molto E

Foodieherb, "O" at the Bellagio is the one to see, if you want prime seats=800-buy-tixs. On the restaurant front, the one in Vegas that has been getting great reviews-Bartolotta at the Wynn. Good Eating, Molto E

← Sounds great. Unfortunately, I will have to be satisfied with photos for now (so long as you take and post them) ← Doc, Risotto and a omelette Molto E

UE, You really must be tough, I can not imagine looking at the menu and not finding something to eat. http://www.lebristolparis.com/default.htm Good luck with your choice, Molto E

UE, I do not agree with your take on Le Bristol. The winter room's decor is different than the summer room, but that should not effect your meal. I do not feel that Frechon cooks in a strictly tradional manner. I am not sure why you would have Jamin on your list based on your concerns. I loved Jamin very solid, but the room is to your description so if that bothers you that is not the place for you. I felt the food at Jamin was more traditional than Le Bristol, but I would highly recommend both of them. Le Meurice seems to be in the style of cooking that you are looking for so that may be the best bet for you. Good Eating, Molto E

Hombre, I am glad you liked it. If you are looking for something in your area, try Shinbay-HIGHLY RECOMMEND. You have to call to make reservations, because he orders the fish for you. Ask him to get the KAMATORO, oh so good, this is someone that Nobu from Sea Saw in Scottsdale worked with-another place that I recommend. http://home.att.net/~shinbay/ Good Eating, Molto E

Wendy, Have a great birthday dinner-I am so jealous. Molto E

Doc, Omelette-TRUFFLE cheese, TRUFFLE butter, TRUFFLE salt and of course shaved TRUFFLES Doc that is an egg moltovaced Katz's bagel with truffle cheese Omelette cooked in TRUFFLE butter and TRUFFLE oil, shaved TRUFFLES inside on top of TRUFFLE cheese, shaved TRUFFLES on top and a bagel with TRUFFLE cream cheese

The best thing that I have eaten lately was Katz's pastrami-absolutely succulent. I forgot to order the deckle cut of the corned beef and it was a little lean, but the pastrami-ohhhhhh. Do not forget to order their rye bread as it makes the sandwich. Good Eating, Molto E

Corinna, Luis Garcia, the man that holds the reservation book, told me that he has a team that goes through the reservations. One must standout in the sea of reservation requests, at least that is what worked for me. I think if you looked at as many requests for reservations as they do that a "vanilla" type request may get lost in the sea. Molto E

Doc, Shaved over fresh tagliatelle in a tomato butter. extracting the tomato water to make the butter fresh pasta my plating was not as tight as it should have been, but I was hungry Molto E

Doc, I will the next time I make it. I take a muffin pan and lay the plastic over and form a cup and then I close it up and make a little cocoon. Molto E