hollywood

Does that give you any ideas, Louisa? Pan, ideas? Like I should get myself back to LA ASAP - or go visit my friends in Mexico? Cordon Bleu did an event with the Mexican embassy last year - and while I heard Mexican friends who worked it that the food was good, even there it was more French than Mexican. hollywood, a langoustine ceviche? Chilaqueles aux truffes? Foie gras tacos? But how cross cultural? Not very - not for lack of knowledge or desire - most of the chefs have done stints in the States and Japan - but that's just not what the client wants there. And even when we do use non-French ingredients, we fully assimilate them into French form and tastes. Moby, you heard it?! My own family doesn't bother listening! Thanks. Louisa, those dishes sound terrific. I think Pan was thinking you should open Casa Louisa in Paris and welcome the throngs who've been missing out on or just missing Mexican.

To repeat, Cafe Pacifica, Old Town San Diego.

Look who's back! Welcome again.

Does that give you any ideas, Louisa? This raises the question: how cross cultural can a place like Ducasse go? Mains? Apps? Desserts only? Some flan? Some deep fried ice cream? Duck confit chalupas? Escargo burritos? Ceviche tartare?

Thanks, beans. I guess one of the things the article says to me is that I've gotten casual about alcohol. It's an assumed component of a dining experience. But when it's assumed I get less particular about it. There was, I guess, a time when it was like a sacrament sort of like dope was in the 60s-70s. Then everybody took it for granted. Can we get back?

A vodka Negroni?! Wow! No respect.

Cool article. http://www.laweekly.com/ink/printme.php?eid=47131

Looks like Louisa is on KCRW on Saturday. Saturday ***Good Food at 11AM*** Host Evan Kleiman gets the low down on America's secret passion from our Junk Food Correspondent. And, the tale of an American cooking student toughing it out in the kitchens of Paris.

Help please. Where can we get hangar steak? What's a fair price? How should it be cut? Does it come in grades? What are some interesting ways to prepare it? Any cautions? Thanks.

I've got 2 recs for you. Get the prix fixe at L'Os a Moelle, 181, rue de Lourmel (Lourmel) Paris 014 5572828, which will expose you to a variety of good stuff cheaply. Try the seafood at Taira, 10, rue des Acacias in the 17e. Beyond that you can get decent bistro food at any number of cafes, bistros and brasseries run by Flo Group (check their site). One of the great things about Paris is that you can stroll around the streets and follow your eyes and nose--this is often enjoyable at night in the 5th and 6th.

So I searched around Robeks' site and finally found the nutritional info. Note that it's based on a 12 0z. size. generally, people get the 24 oz. Looks like you mostly get vitamin A & C, sometimes iron and calcium and lots of sugar. http://www.robeks.com/InsideRobeks/InsideR...asp?PT=I&PID=23

I wonder as well in that I'm rapidly becoming addicted to Robeks.

Funny you should mention this. The last time I was in Milan (several years back), we were going by cab to the Four Seasons (hey, I had money then). About 5 blocks away traffic comes to a halt due to a strike. Long story short, we ended up schlepping some heavy bags several blocks to the hotel. Not exactly your grand entrance. There is, fortunately, a very nice bar in that hotel.

We wait with vicarious palates.

As a general proposition, I think any time you switch horses you expend extra time loading and unloading, waiting, making reservations, etc. I think it would be cheaper and less expensive to stick with the car. OTOH, you can sometimes meet some very interesting people while you are spending your time this way and, of course, on the train. OTOH, you loose the flexibility of being able to stop if you just happen to see something that strikes your fancy.

How about a report?

Hey, Robin! Jump on it!

Hmmm. Interesting tattoos. http://www.darkdreams.org/asia8.html Sounds like the proposed wine would be like the swill sold here as Marilyn Merlot.

http://www.news.com.au/common/printpage/0,...7178484,00.html

You could move up to Augey. Not a lot better but good chilled and cheap. And there's a cork.

Judge for yourself. http://www.wcaslab.com/tech/FactSheet.PDF

Either that or Little Beaver.

That is hot. How long have I been missing this?

I think I've had this in year's gone by. Came in a bright green 1.5 liter bottle, yes? White's kinda like turpentine? It was cheap.

Here's a link to Andrew Harper's Harper Collection (requires Adobe Acrobat). Since I don't know how long he'll have this issue up, I'd suggest you print it out now. The good news is that the places he lists are virtually the most expensive in Italy. You can clearly find cheaper. His high end food picks are respectable. He overdoes it in terms of comfort and expense on lodgings. What's good is he lists hotels in places you might want to see and he's got rough maps with driving times. I second the recommendation for Venice. Presumably at the end of your trip it would be a little warmer but anytime is good for Venice. Venice is, of course, romantic and you can walk or ride water taxis to your heart's content. And it's not the worst place to buy gold jewelry either. Ciao! http://www.andrewharpertravel.com/show.dll...pdf?area=public