GordonCooks

You are consistent if nothing else, as Laube and Suckling definitely prefer New World styled wines that also receive high scores from parker. As I have said before, if your palate matches his, Parker is a great resource. I wouldn't be surprised if I'm in total Parker sync in the next 5-10 years. I do think Mansson is in-accurate though. I could take 6 of his highest recommendations and 3 would be great and 3 would be average at best. Happened on more than one occasion.

Parker's Choices are excellent but a might big for my palate. However I must add that as my palate becomes more refined - I come to agree more and more with his ratings. As far as Wine Spectator - I find I'm in closest harmony with James Laube, James Suckling and Harvery Steinman and farthest from the ratings of Per-Henrik Mansson.

When I hear someone order a "Cranberry and Vodka" at a bar

Exactly, my friend. Exactly. Next trip to Chi-Town - I'll swing by a Mr.Beef for an authentic representation

I believe everything except the Pope coming to Jersey - I think the catholic church has a by-law forbidding it.

I can't attest to an authentic Chicago Italian Beef for lack of experience - It was a italian roll - toasted on the grill in butter - the gravy consisted of meat jus, butter, a little tomato paste ? and the works was Mozzarella, a giardiniera of cherry peppers, hot banana peppers, slices black olive and evoo and garlic. It may also come with fried onions but I ordered without. I don't know if this qualifies as a "Chicago Italian" but the guy who made my "sangwich" did

One of my vendors is a native Chicagoan - He steered me to Little Italy for Carm's Beef and Italian Ice - It was an italian style beef with gravy and the works - tasty. He turns me on to out of the way greasy spoons like Jimmy's, Superdawg, Lou Mitchell's, Charlie Trotter's, etc........kiddin about CT's. Just wanted to get a little rise outta you

The only place I've personally eaten at is Carm's - I thought it was great - How does it stack up against the others ?

I wasn't sure about this Expo reference so I read the whole thread. I never realized that Home Depot offered a soup to nuts service like that. You probably saved a bundle on the cabinets and fixtures. Did you Get the appliances there also ? Our Home Depots are just starting with basic lines(GE Profile, Maytag etc) . The Lowe's here has Kitchen Aid, Jenn Air, etc.

So much effort..do you think the cute Asian girls will be receptive to a 20 dollar bill? That's a little risky. Tipping as it exists in the US does not translate in Japan. When a tip is given to a chef/maitre'd - it's always in a card of some sort and given as an extra special something. Given to the wrong person, it may construed as you think the person is of immoral character. Of course, this is the US and is probably not the case - but I would go and just hope you get lucky. The girls are probably good ole homegrown gals - you never know.

On a Budget ? Eat at Quincy Market - Lobster rolls, fried clams, and chowder for lunch Heat over to little italy for dinner - tons of little trattorias or hit up Kingfish Hall (at the Hall) Nice raw bar and very nice plates - probably the most casual of the Todd English restaurants. Try Figs for that matter

I've had good luck using buerre monte for buerre noisette- it seems a little more stable and makes a nice foam when desired

General Contractor is just a term for the guy who call and schedules the work and orders the materials. It give insight on cost of materials, delivery time, etc. Many times, things can be expedited by paying some nominal shipping. Your story is probably just one or two small things that are holding the works up(the domino effect). Consider yourself lucky to have a good crew working in your place - things could be MUCH worse. Just remember that the worst is over - it's too late to restart - ride it out, you're in the home stretch. You'll have a beautiful kitchen that was worth all the work. Don't pay any attention to the so-called armchair quarterbacks - just smile and say"You're right!" They can all drool when the place is finished. I was a good GC because I was adept at scheduling the work and organizing. I was a great GC because I bought the guys donuts in the mornings and meatball subs for lunch. I've always thought a little grease for the wheels.....

As a rental property owner and occasional user of construction services - I always do the work myself or act as the General Contractor myself. It seems that a lot of (not all) the time, once a job is started, you're pretty much stuck the same person from start to finish. I see many people starting jobs only to leave to start other jobs for other people. That spiel about cabinets and countertops taking 4, 6, 10 weeks is inaccurate - that person should have a better relationship with their vendor. I would strongly recommend NOT making the guys life miserable with pestering calls or threats - I'm sure you'll get hit with a littany of mystery problems with suppliers Want the job done fast ? take the supervisor aside and offer him $ 500.00 cash for his pocket if he finishes up in a jiffy. My reasoning always was - better that than losing a month's rent

That is what our friend Ed Schoenfeld does. I did not see him add Star Anise though. I only use 1-2 whole for maybe 6-8 qts - it adds a certain subtleness. I add it to the bouquet de garni. Try it, you'll like it. For my Top Secret Pho Stock - I add star anise, a cinnamon stick, and a dried husk of vanilla bean from my sugar jar (a fresh one is a little strong)

Yes, just request the sushi bar (chef's table) and tell them you don't the side the fish display case is on - you want the main side. I'm going again next month - I can't wait I just called to make resrevations for the 15th, and was told they can make a note that it is my preference to sit at the sushi bar, but cannot guarantee it. Any suggestions? Will there be a maitre'd at the door that I can palm? It's my birthday, I want to sit at the sushi bar only. The front is handled by two Asian girls - I happen to be half-Asian and awfully cute - what can I say ? Show up before your reservation time - give your name - go up to the bar and spy the sushi bar until a primo spot opens - shoot down the stairs and tell them you're ready.

Personally, I Aisan-ize my normal chicken stock by adding: Add fresh ginger scallions star anise sometimes Lemongrass

I like risotto, but I prefer the Anchovyteria on e17th.

Speaking of Mercer, How's the food at YYZ Barberian's is good, so's the Senator. Jump and Far Niente are ok but the food is only good, not vg imho. I'm looking for names, not really places.............I probably dine there more than some of the natives.

For delicate home-made dough ( a la Todd English's Figs recipe ) I like a stone. I do a 500-550 preheat and plop it on. For traditional dough - I use one of the old fashioned Aluminum round pans you see in every pizza shop - a little olive oil and spread the dough - perfect everytime.

Because I don't live in the Toronto area - I'm not privy to alot of the insider info that's on the street. I remember Mercer Street Grill years ago when Renee' Foote had just started - The meal was great and you just knew she would do well. I've done or do most of the standby's* regularly but would really enjoy an oppurtunity to be pleasantly surprised. Who will be the next Susur, or MacDonald, or McEwan So Torontonians, help me out..... what cha got ? *ref North 44 Scaramouche Susur Canoe Centro - just ok lately The Fifth Rain

I've had some wonderful wines made from malted barley - I think they were called Scotch...higher in alchohol than Zin, like 18% or more

I usually drink more champagne in the warmer months. Cheapies I've had and liked are Billecarte-Salmon, Pommery NV, Pierre Moncruit B de B, etc I do keep an obligatory Cristal and Dom in the cooler which never seem to get enjoyed - just given as gifts for the "oh my god, I forgot about......" standard Xmas/B-Day panic. I did pick up a 4 pack of 85 Dom Oenothèque 187ml splits....very tasty and I get back 5 cents on the used cans.

Yes, just request the sushi bar (chef's table) and tell them you don't the side the fish display case is on - you want the main side. I'm going again next month - I can't wait

I'd second that, I don't see this one mentioned too much. I picked it up at the library a while back and was very pleased with many of the recipes. All of the Schlesinger/Willoughby books are helpful for technique. Dinosaur started in Syracuse and opened in Rochester - They do 7 mil annually (includes outside catering) Those are some heavy-duty numbers.