GordonCooks

the Dinosaur Bar-B-Q book - best local stuff going.

I know the production value was in the dumper, but it really was the first restaurant type show I was able to see on TV. I really don't recall any other shows (at least on the stations I watched) that offered similar content. Seeing Alan and Kevin in the segments discussing viticulture and food pairing was very novel at the time. It was better than nothing I guess

I'd freeze half for a lowfat snack and I'd make some banana wontons - do a a bananas foster type filling, add chocolate ( I use Nutella ) put in a skin and fry away. Dust with some powdered sugar - Voila

Remember "Dining Around" with Alan Richman and Nina Griscomb - the wine asides with Kevin Zraly That was my fave

I've seen the menu - It included Bald Eagle Confit served on a brick of saffron paired with 3 different 1945 Bordeaux's

Gramps was prone to Limburger Cheese and bermuda onion sandwiches with a little pickled herring on the side. Just say no.

Absolutely - One visit will tell you if a restaurant is good or bad. I would say it's unfair to cumaltively score a place on one visit. If I cannot determine one or more features (albeit; food, service, atmoshpere, wine list,) that would merit another a return visit, I don't.

The Food Network has benefited from exposing food industry personalities and showcasing their talents. At the same time, as their popularity grew – so did their price tags. I feel maybe that we’re in a state of transition. FoodTV has created this market, generated enough revenue to draw the attention of some talented TV professionals who in turn can create a wider audience - to generate more advertising revenue – to hire more talent for better programs. Hopefully, you’ll see some lifestyle, some serious wine shows, shows on spirits, cuisine, etc.etc. Serious foodies like us who participate in daily discussions about food are very rare. Majority rules in advertising market share. Go to your next high school reunion and ask everyone what Gevrey Chamberetin is. In the future, there will be a show for everybody. You can watch “Girls gone wild in Napa” or Jacques Pepin de-boning a capon.

Good Luck ! My next Philly trip - I should make a res-y under my E-Gullet handle.

Personally, I would swap the monday lunch/dinner for vice-versa.

One of my favorite lunch restaurants has adopted an on-site shower stall. The stall is in kind of a conspicous area and every half hour or so, one of the servers will strip down and partake of a shower. I try not to spill anything on my shirt because I'd be a little embarassed washing up with everyone looking. PS order whipped cream SOS just in case

I prefer whole San Marzanos myself - only take a few seconds to hand crush.

Blue Ginger - I would hesitate to say american ingredients from the standpoint of spices, but as for short ribs and chilean sea bass I would concur. The outside of the place is very non-descript. I drove by it twice not even looking at the big lit sign in the middle of a mini-mall. The decor is tasteful and simple with seating for about 100 divided into two dining areas. The chef himself was present & signing cookbooks (I bought another one just for the chance to meet him) The wine list was an unexpected surprise - I was half expecting Mondavi. White star, etc...what we got was Billecart Salmon, Mosel Reisling, Vouvray, some nice half bottles. Service was top notch - for me that means attentive yet non-intrusive. The food was excellent - signatures were the Chilean Sea Bass, Caviar Parfait in addition to a trio of fried spring rolls, a foie gras with star anise (I think it's been over a year) some shumai, a satay(hanger steak maybe ?), a very nice lobster dish that included the lobster head filled with rice for presentation. Most dishes were asian in description and french in execution. Excellent sauces, broths, etc. Dessert was very good. We ordered 4-5 different types and all were perfect in preparation and interpretation your creme brulees, fruit tart, and molten cake. Ming was therre pretty much the whole night - schmoozing. expediting, cooking etc. Blue Ginger is truly a destination restaurant - met and exceeded all my expectations.

Isn't the essence of risotto the creaminess without the use of cream? I'm just saying one CAN put cream in their risotto for some umph! But - If one HAS to cream his risotto to achieve the correct texture - maybe one needs more stove time. I like to master the technique before I put my spin on it. When Mario Batali uses cream a la mantecare - I'll do the same.

Tofu butter ? Soak some Porcinis for the water and white truffle oil ? I never put cream in risotto....what's the point ?

I am REALLY hoping that we are not going to be invited over for another meal in this lifetime. If we are we decided that maybe we would suggest going out instead or perhaps a picnic lunch where we can take all three of our very noisey children. I think that would do the trick hehe Do the three noisy children often accompany you ? EGAD, I think I've just gotten to the bottom of this. Maybe someone dumped a juicebox on a Bakhara carpet - You ate the Payback meal !

Not a huge consumer but my house is the starting point for Fri & Sat night outings with friends. Usually, it's whatever I have the most of...This week's menu Trimbach Pinot Gris Guigal Cote du Rhone Rose' Cave Spring Rsv Chard Hogue Late Harvest Reisling Belvedere Dry Creek Zin Louis Bernard Cote du Rhone I like to keep some bottles of 82 Le Pin on hand for Sangria

I have to contact the "Goober Grape" people !!

This is a no win situation - You're setting yourself up for a return dinner engagement. Cook something ethnic - Italian, Asian, etc - Something they would not attempt to make. In the future, stick to cookouts, cocktails, desserts & coffee, etc The key is "Do they think their cooking is good or is good cooking beyond their skill level?"

Horror ? The Ketchup or Reagan-Bush... I bet I can guess your answer

Of course not. You elicit a comparison between a food lover and a food snob. You may consider it’s use mundane and insipid but you are a minority in this category. What’s next ? Ban crunchy peanut butter, B-movies, You can pass on the Ketchup but some may not. PS - Ketchup does not make kids fat - Parents do

Gatorade - before you go to bed and when you wake up is the key

Mise en Gilligan

Thank You for helping to raise the Benchmark in Pastry Arts ! Your stuff looks outstanding.

Yes, the fact that you can shortcut hinges on your ability as a pretty good cook. Is you can't flip an omelette or make a risotto, chances on you putting Cote de Boeuf on the table are iffy. I realize professionals use products out there and I'm sure a lot of purees, stocks and demis are beyond my own prep ability...but I was looking for something a little less obvious. Amended thread titles - "Made from scratch?" or "Calgon?, ancient chinese secret, huh "