GordonCooks

I recommend a test turkey. Roast one up this weekend to practice. I just did a test bird myself due to the fact I have a new stove. Better to discover any minor flaws in your technique beforehand - and not the day of

The fruit stems from a old Asian custom. When dining in the chinese style, dishes are served in a family way. The chef shows his hospitality by sending food until you are full. When the oranges are served - you should be so full that you cannot eat another bite of anything. The proper way to thank the chef for his hospitality is to hurl the orange slices into the kitchen and say "Banzai!". This will make the Chef very happy.

German Food - Cuisine to exact, precision specifications Jewish - Traditional, unpretenious Cuisine

Don't even bother trying to remove the old crap. Look into tearing up the entire subfloor (down to the luan) and putting down new plywood. When I tiled the kitchen in my new digs- I had carpet over pad over linoleum to deal with. It was just easier than trying to clean all the old glue an crap.

One Sunday a month is dinner for all my single friends (it's probably the only home-cooked meal a lot of them get) I cook - they bring dessert and DVDs. It was a bid bowl of zucchini marinara and fresh bread to start. Green salad with heirloom tomatoes, nicoise olives, and toasted pine nuts. Herb roasted chickens stuffed with red onion and golden delicious apples, Pumpkin Porcini risotto, roasted fingerlings, carrots, onions, and garlic cloves, and some asparagus in truffle butter. Everyone got a to-go container

With Diet Coke

That's how they eat pie down south. They put a whole pie on the table and give you a bowl. Serve up a quarter of it in a bowl , pour heavy cream over the top, and mash it all up.

Well done - I think NY'ers are up to 20-25% just to be a "good" tipper, not even a "great" one. Bartenders (even ex-ones as I) are worse when it's slow. I think they need a little action to get into the groove.

What would you have left for good service ?

Maybe a Sauternes or Madeira ? I realize truffles may not be a dessert but they match well with a good Stilton.

Probably not - The prescence of the nuts is more for enhanced flavor and texture rather than an integral ingredient in the recipe. I use or remove as needed if I feel someone may have a possible allergy.

Haute cuisine is when your meat, starch, and vegetable exist vertically instead of horizontally on your plate. With that - off to happy hour and a fine weekend to all !

Holy Memories Batman - It was these very books I read as a young'un that got me interested in cooking. I can still remember pictures of pastry swans and ice cream bombes - oh my

Used Hobart slicers can be had for $ 250-300. My mom always had one for copious amounts of bulgoki and cabbage for egg rolls. Her's has lasted 20 years (I still have to go to their house to bring it up from the basement every time she needs it)

I agree with the Phelps - I could go to a local wine store and pull one off the shelf along with a Viader, BV Latour, Hess Select, or Simi

This one's a powderkeg - My top 5 would be very biased towards my personal palate - Bryant Dalla Valle Maya Harlan Caymus Lokoya or Phelps - I can't decide I shall now duck under my desk

I love the1998 Viader - But I felt as a classification - a long track record should be warranted. Hence the abscence of great wines like David Arthur, Lewis, Peter Michael ....they'll surely be on the list someday

Used Hobart deli slicers can be had for 250-350.00 dollars. My mom always had one on hand for copious amounts of Bulgoki and slicing cabbage for egg rolls. Just forgo your next bottle of La Tache and you're in.

In true eGullet form (see prev threads ref: subjective taste ) here is the correct list. Prem Cru - Artisanal - under 500 cases annually e.g. Araujo Bryant Colgin Grace Screaming Eagle -- Winemaker's Reserve - Beringer Private Rsv BV Georges Latour Caymus Special Select -- Bordeaux Style/Meritage - BV Tapestry Dalla Valle Maya Dominus Mayacamas MerryVale Profile Neibaum-Coppola Rubicon Opus Pahlmeyer Phelps Insignia -- Cabernet- e.g. Chateau Montelena Diamond Creek Dunn Groth Harlan Heitz Jordan Kenwood Lokoya Pride Ridge Shafer Silver Oak Staglin Stag's Leap

Try their Pinots - very full and round with ripe fruit and not too firm tannins.

Sure, A claret puts in in with bordeaux style

Only 3 Countries for me United States Canada New Jersey My trip to London will be my first time in Europe

I think that categorizing by type would help someone compare apples to apples(akin to terroir) How's about Prem Cru - Artisanal - under 500 cases annually e.g. Scr-Eagle, Colgin, Bryant, David Arthur Winemaker's Reserve - e.g. Beringer, BV Latour, Caymus Spec Sel Bordeaux Style/Meritage - e.g. Opus, Dominus, BV Tapestry, Phelps Insignia, MV Profile, Pahlmeyer Cabernet- e.g. Harlan, Lokoya, Shafer Then Grand Cru being pretty much the same category-

I was hoping for more discussion like that - I thought about a case production per se but if the best is the best - so be it I was trying to think of geography - but you have many small (family)producers riding the coattails of more, artisanal winemakes.

I feel the more interesting discussion may be how everyone would qualify their choice rather than he choice itself. Is it fair to include such micro producers as David Arthur ? Screaming Eagle ? What about Beringer Private reserve ? a winery whose is geared more to middle of the road taste?