M.X.Hassett

I think you summed it up in that one sentence Steve. Edit: removed an "it"

Love uni, I enjoy it on its own. I have also had it in a very good rissoto dish though I cant recall where. WARNING do not read next line if one is faint of heart: Uni is not roe it is realy the reproductive organs of the urchin. It is called roe to help sales like sea bass vs. toothfish.

I am curious as to what two drinks you had.

eGCI Cooking With Disabilities http://forums.egullet.org/index.php?showtopic=43239 Part 1 http://forums.egullet.org/index.php?showtopic=43338 Part 2 http://forums.egullet.org/index.php?showtopic=43433 Part 3 http://forums.egullet.org/index.php?showtopic=43240 Q&A

Pegu Pegu Pegu

Please go. If you like a properly made drink go. For the love of god go. Yes you, logout and go now. Quit your job ditch the SO sell all of your possessions and GO NOW.

Honestly in my humble opinion Sapori D'Ischia is below par. To truly contemplate the Alba truffle one must cough up a suitable amount of cash to receive it. At ADNY they have a decent T.menu. The departed but finest rest. in the world of which i have dined Lesspinase (IMHO) is a much better venue then the others but alas Grey has moved on, we can just keep our fingers crossed that he will reopen a "fine' dining rest. P.S. We have discussed this before but "T.Oil" is not a truffle derivitive(spl). If by happenstance you find yourself in ATL please try Antica Posta I know the owner well and his Albas are shipped to him by his brother who resides in a region close to Alba. From personal exoeirebence it is much more pratical to buy Albas and execute the dish oneself if one has a few hundred or thousnd $ worth laying around. Edit: The allure is the musky botinical scent and the earthy taste. Sort of like opening a bottle of BOLS and savoring its earthy herbaciones and then adding a drop oof O.Bitters and further contemolating the scent Edit2: Not that it tastes like this but whith a little tweaking it is fun to play with. I recently made a C.T. wit gin:O.bitters, 9 shaves W.Albal,egg W; then shake the shit out o' her. To make it "golden keep yolk in and add a 1/8 sprinkle of salt to play wit' the yolk.

Truly a shame

Ahhh....the elusive Coke harvest and let us not forget that ConAgra makes the best potatos(there words not mine).

Go for it.

I think the CIA service guide may have some ideas. I can not find my copy but hears the Amazon link http://www.amazon.com/exec/obidos/ASIN/076...5/egulletcom-20 it is bundled with Steven's book right now.

Sin and Crime Half-bagel vandalism, and other bagel-related "crimes" http://forums.egullet.org/index.php?showtopic=64039&hl= Bagel Thoughts, What do you consider sacreligous? http://forums.egullet.org/index.php?showtopic=46890

Address please

dRock I was curious why you found Venue better than WD-50. I was interested in your dislike for the tongue at WD-50 and the lack of offal on the Venue menu with that stated would you say venue is the "safer" less offal etc. rest.

Not sure about reservations but I was over there last sat and had no problem but I was alone, it might depend on the number in your party. You should give them a call 212-473-PEGU and prepare for bliss.

An ex of mine used to get pissed and say "DO YOU WANT TO SLEEP WITH ME OR KELLER" needless to say that girl is out of my life.

As I sit here in my living room I count 4 at my feet, 12 on one table, 7 on another table, peaking around the corner 5 on the dining room table mind you these I had to pick out from the various other books they are mixed in with along with countless periodicals. There are also probably 300 or so more mixed in with my other 12,000 books stored in the dining room shelves, bedroom shelves, and the library/basement shelving. I mean hell I can count at least 50 books in open view unshelved without moving from my current seat. So I have no real section for cookbooks or books for that matter they encompass my mind and therefore my space. Books Edit: Strangely enough there is no storage in my kitchen for books I will bring the book/s I need for the project into the kitchen. All my kitchen shelves are filled with gadgets and toys.

FAT and PROTEIN anything from as simple as salami and its ilk, to as elaborate as dry-aged ribeye with marrow and seared foie eaten at 2am a few days ago.

PCL- curious to what type of oil do you use, and by season I assume you mean salt pepper

Bone marrow spread on toast yummm...

I used to love those things problem is I always ate the suger stick before the powder was gone.

I could not agree more, I was just thinking of the "food porn" debate currently going on. Edit: The best medicine also. Well I guess that falls under the healer part.

Yes it is still early for me is the "good woman" gim the one with the addition of suger

IMHO this is a very fine method indeed, as long as the drink is the proper size so that it is consumed in proper time (to avoid over dilution*) which has been very well done in my recent experience with this drink. Edit:*