ulterior epicure

Great report, FG. Thanks. So that's how they do it...

By the way, I'm not much of a sweet tooth, but I know that among my dining companions (my family on this trip) there are plenty... any desserts that shouldn't go without being ordered at either Michy's or Michael's (people seem so fixated on their savories) - or Talula, Versailles or Joe's Stone Crab, for that matter? I know the key lime pie at Joe's is pretty much required, as far as I've heard.

markk - excellent. Thanks for this report. Anymore pictures to share? Do you post on flickr? If so, I'd be obliged to see any and all pictures of the food. These portions seem ginormous to me. This is a good thing, as I will be headed there with three others in tow, and I suppose the sharing will be good... ... no sweets?

Not north of the river, but Cellar Rat in the Crossroads is at least a little closer. Or the wine shop in River Market...I think they've got some good cheese there too. ← IMO, Cellar Rat's cheeses are slightly over-priced. Actually, the Hen House on 64th Street has an acceptable selection - although good luck on getting any informed service there about the cheeses. The Northland deserves a good cheese outlet (among other things).

You mean, "Damn! Man I'm bad at French?" Okay, I'll stop now.

Naw, It makes us look like real chefs The reason I ask is we have Sel Rose and I have enough for probably another year and then I need to find more. It's the curing salt in the Torchone and I don't want to use another brand if it changes the out come. ← There's no "e" on the end of torchon!!!! You know I'm just joking (actually, I'm not - there really is no "e" on the end of torchon)... and joiei - you know I love all of you, and all of your misspelled ways.

I'm at the t-minus stage on my upcoming trip to Miami. So far, I'm planning to hit three of the following four for dinner: Michy's, Michael's Genuine, Talula, or Ortanique on the Mile. I will probably try to squeeze in Versailles and Joe's Stone Crab for lunches. Any updates, suggestions? Part of me really wants to go to Michy's just to mark it off my list (it's been there forever). But, party of me is really afraid (from recent reports) of being terribly disappointed. I heard there's a new dish involvining a (read one large) prawn for $20. That's on par with Robuchon's $17 "Langoustine" at L'Atelier de Joel Robuchon - which I found terribly over-priced. Right now, I'm leaning toward Michy's, Talalua and Michael's. Any recent visits/reports from you all to inform my decision? BTW, what's the weather been like down there? I need to check.

Super, doc! Thanks for the report and the excellent photography. I'm pleased to see that the cuisine is a lot less hyper-modern in presentation than I had thought it might be (which is a good thing for me). The apple and cheddar ice cream sounds awesome. Was the ice cream savory at all?

And don't forget the pickles! The pickles are key... what kind of vegetables are they pickling there?

Howard: Fantastic, thanks for the tip. Dude, Colby/Howard, you all need to learn to use the

Not sure about the curing salt but I've gotten hog casings from Bychelmeyer's. ← Bychelmeyer has curing salt too, but you have to ask for it. They like to make sure you know what you're doing with it since it can be harmful in the wrong concentration. Good luck with the sausage! ← justhoward, you mean "pink salts?" Anywhere else in KC that sells it?

Glad to hear that Nathan has landed on solid ground.

Has Devi re-opened? raji seems to suggest so on another thread of ancillary interest to this one.

What is the noise factor here? One in my party is hard of hearing and high noise level causes static in his hearing aid.

Ok, right, oxidation - but it's not like there's copper in the batter (that I'm aware of). That is so odd. But, it's edible, no? Do they bake up green?

Thanks, alanamoana! BTW: nicolekaplan - green???.... what would cause choux pastry to turn green?

Thanks, everyone for the advice! Here are a couple of things I should have mentioned: 1. I live five houses down from the dinner party, so transport is not a problem. 2. As nicolekaplan says, I have not been happy with re-heated gougeres... it's just not the same as fresh... given that, maybe I should pipe and then store in the fridge. Here's my dilemma: I have a musical matinee performance I must attend at 2pm. I'll probably get home by 4.30/5 at the latest. The dinner party starts around 6/6.30... so, should I (a) make gougeres in the morning and freeze for baking later at the party, or (b) Make the pate a choux after I get home and just before I go over. If the latter, should can I put in in the pastry bag ready to pipe and just take it over to the friends' to pipe and bake, or should I make, pipe, and take over the pans? It would probably be more convenient to just take over baking pans and parchment with pastry bag full of choux than multiple pans with piped choux. Thanks again everyone! Please keep advice coming.

Takes me back to my time in the Nederlands. I have to say, I've had bad bitter ballen before. I prefer a meatier texture than the ones that are just baby-food gooey on the inside (except one version that featured foie gras, which I enjoyed smooth). Did they use beef or veal, or a combo? Mustard on the side?

I've only made gougeres at home in preparation (right before) a dinner party. I've been asked to make hors d'oeuvres for a dinner party and I'd love to do gougeres. I'll have an oven at my disposal at my friend's house, however, I'd like to have all but the actual baking done by the time I get there. I've never left choux pastry sitting for more than a few minutes before piping and then baking... can I make the pastry in advance, wrap it or do something with it to make hold until I need to pipe/bake? Or, can I just pipe it onto a baking sheet and then cover with plastic wrap until I need to bake? Thanks in advance!

I've never (but have always wanted to go) been to Incanto, but my vote iwould be on the goat... but you are a more considerate host than I. I'm assuming nobody needs to keep kosher? I'd go for the lamb. Really, though, you can't lose with either. Will be very anxious to hear (and hopefully see?) about your experience.

Other than style and ambiance, I'm not sure there's much of a difference. I believe the same menu is offered in both rooms.

Okay - thanks to you, I made it this weekend. Twice. Martha needs to work on her baking times. Both times, I found that the tart needed to only bake for about 2/3 time called for. See here: Martha Stewart's Cranberry, Almond and Cinnamon Tart. Here it is cut open.

FYI. The official "Call for Entries" has opened. [Edited to add: I had asked this question on a similar posting I made in the New York thread, but was encouraged to do so here as well: Are there any chefs under 30 in the Midwest Region, of note, who might qualify for the Rising Star Award? The only one who comes to mind is G.E. Bowles in Chicago.]

True, true - the Malnati's used to attend the church that I used to attend. We would, needless to say, have their pies a LOT after church. It is a "fresher" (home-made?) approach to pizza than most of their competitors'. A good pie, surely, but not my favorite in Chicago.

maggiethecat: You mean this one?