Brad S

Heres the Grimies review. http://www.nytimes.com/2003/10/22/dining/22REST.html

What a great review, So well written and honest.

Note to self: must try this... I think you will enjoy it. I served it with a 98 Ponzi Pinot,worked great

Be sure when you score the breast you don't go into the flesh.Also,When I turn the breast,I remove most of the fat (for something else)an finish in a very hot oven for a couple minutes (depending on what type of duck i'm using,Muscovy,Moularde or Pekin) I like to marinate it in molassas,ginger,minced green onions and a little soy,this give the skin a beautiful mohagony color. Friday,I Roasted some corn cobs and scraped them off and did a saute of macoun apples with the corn,shallots,rosemary and thyme and a deglaze of vermouth and demi,sliced the breast on a thin bias and plated with crispy leeks and the corn ragout.Nice flavor color and texture.

I make mine with fresh ginger root,carrot juice,sesame oil a touch of honey,rice wine vinegar salt and white pepper.Then I use my immursion blender on it.You can also use a little peanut oil with the sesame oil. My wife buys one from Trader Joes which is very good.

Only Priscilla sited Madeleine Kamman. I urge you all to bring her into your culinary library.

http://www.mcneill.ws/McN/RECIPES.NSF/0/66...a4?OpenDocument

I have to admit I have not read all 16 pages of this thread,but,i'm curious. Does anyone remember when Eric Clapton did a beer commercial using his music?Many people (including Neil Young) said he "sold out". For Clapton fans,did this erase everything that Clapton did for music?We're his years of developing into one of the worlds finest guitarest (and most respected by his peers)destroy his career? I can't compare Rick Bayless to Eric Clapton for what each has brought to there craft (Or art)because Clapton has and is an icon and Bayless is not (to me anyway),but there are similarities,No?

This really sounds excellent. Although I must admit,after 25 years in a kitchen i've never used Brussel sprouts on a Mandoline.I guess i'll have to dig out my guard. I can see this dish also with some bacon/pancetta lardoons and stuffed into some pheasants,or used as a base for venision with a lindonberry sauce :)

Do you prefer any particular squash for this? I use Acorn squash for this preparation. I hope you enjoy it.

Take some acorn squash and cut them in half and scoop out the seeds. Cream some unsalted butter with a touch of brown sugar and rub this on the flesh of the squash. Place them in a walled oven pan with a little water on the bottom,cover with foil and bake for 20 minutes. Let cool,then make a chestnut/wild mushroom custard and fill the cavities of the squash.Put back in your oven wrapped again for 15 minutes then uncover for 15 minutes more, or until the custard sets. Clean some sage leaves then deep fry them for garnish.

Suvir, Mozel Tov! Health,Peace,Success.

Thank you John. I did in fact look at there website. I was hoping for some TNs

I was given a bottle of 1999 Miner Napa Valley Cabernet "Oakville" as a gift. I'm unfimiliar with this producer. Any one have tasting experience with it?

Also look for Jean Andrews "Red Hot Peppers" Macmillan Publishing. Theres great imformation on almost every caspiun as well as wondeful recipes from soups to salsas and very thourough canning instructions.

I also mostly eat fennel raw as it's texture is one of it's inherit attractions. Ofcourse used in boulibasse and the like are important. I love it shaved thin with some procuitto de Parma,great olives,broccoli rabe with pepper flakes garlic and evoo,artichokes and parm with a few slices of crostini.

Also Stone, Pull your sauce pot to one side of the burner,this will help the fats collect in one corner and make it easy to degrease your sauce as it simmers.

Randall, What a treat to have you do a Q&A here. TIA. I would love to know who were some of the people that really inspired you in your winemaking style. You really "Americanized"Rhone's ( I mean this in a very good way)by introducing the American wine consumer to so many of the variaties of the Valley,but with your unique twist. Again thanks Brad

I should hope so. It's a "must read" for anyone who writes or reads about food. Thank you very much for sharing this with us. It was a thoughtful gesture and a sign of respect for our membership. Not only for those who writes or reads food,also for the industry people cooking the food. Fantastic piece of writting,thanks for the lead.

Ditto.

The Martini House is Todd Humphries place. Should be very good.

I see you studied with Madeliene Kamman (i'm assuming at Beringars School for American Chefs?) I can see through your writtings that she must have influenced you in your approach to cooking and it's history. Studying with her changed my culinary life. Can you tell us how some of the chefs and culinarians influenced you? TIA Brad

Tra Vigne is very pretty and the outside area is quite nice as well. When I studied at Greystone Todd Humhpries was the chef at The Wine Spectator restaurant,it was much better then than now. Have you ever been to Terra? I've eaten there a few times and enjoyed it everytime. Jeantys Oxtail Terrine was fantastic as was his Torchon of Foie Gras. I had braised Short ribs with polenta at Tra Vinge last time I was ther (2000)and it was good. Have fun

NP Dave.

This is what you will find on occasion in pregnent shrimp.It is only the roe,if you cook it it will turn orange just like a lobsters. No need to worry.