Jmahl

In Lyon the Bocuse has a restaurant open to the outside. Check the web-site. Jmahl

Grossman's Guide (sixth edition 1977) recommends a 4 oz. pour. That's 6 to the bottle. If you expect an 8 oz. pour, that a third of a bottle - buy the bottle. We all know that wine is were the money is - that's what pays the bills so order the bottle but don't let them deliver it at 75 degrees. Jmahl

Carrot Top, You read my mind. Dark chocolate also works in very small quantities for the same reasons. When baking I add a pinch of salt to the batter or mix. Salt is often left out of recipes and they are improved with it. If you can taste it you added too much. Jmahl

I have come into possession of a 10cl bottle of Elixir Vegetal de la Grande-Chartreuse Its 71%, how do you use the stuff? Jmahl

As we "used" to say back in the Bronx, " don worri abaut it" Either way you will do just fine. Jmahl

If you are looking for the ultimate chocolate cake allow me to recommend the "La Bete Noire" the black beast. You can get the recipe by checking epicurious.com. The cake appeared on the cover of the September 2006 edition of Bon Appetit. If you love chocolate you will love this cake. Enjoy, life is short. Jmahl

In general terms kosher salt is salt used for koshering meat according to Jewish dietary law.

Smithy, I'm afraid you have been took. Yes a fresh bird is important - but I have been brining my birds for years, even frozen ones, with outstanding moist results. A remote thermometer is also important. Elsewere in the forums are instructions in great detail on how to successfully roast a turkey without a roaster. Good roasting, Jmahl

Chufi -- I knew that you would not let us down --beautiful food. Your husband must be a very fortunate man. Regards from Texas, Jmahl

Good photos are, to a large degree, about light. You might want to look at a thing called a "Lowelego" Its a self contained digital imaging light. I have one and I like the results. Good shooting, Jmahl

Don’t you think these cultural variances are what makes life interesting? Do we want to live in a world that is totally culturally homogenized? That is part of the fantastic humor of the movie Borat. He points up these exaggerated cultural “rules” and its hysterical. So too belong, learn the rules – You will be accepted. Jmahl

No, I certainly wasn't serious. I was joking. ← Understood, sorry for the miss-read. Turn up the heat. Jmahl

Yeah, so much for food safety, raw chickens touching raw beef. In this country, we sell food in plastic for a reason. ← In hope that you are not serious, these birds are air cooled, not dunked in cold, contaminated water to chill, so no cross contamination. Anyway, it is my understanding that the interior of meat is sterile and the outside gets plenty of heat. So no problem. Any thoughts? Jmahl

That's right, the Fat Guy reminded me, in France the waiters do say B A. So is it good manners? Thanks for comments. Jmahl

A recent New York Times article says “In France, ‘Bon appétit’ is not proper,” NYT According to the article, in France if you have any manners, you NEVER say "bon appetit", a lady never leaves the table during a meal, she never fills her own wine glass and you never comment on the food at the conclusion of the meal. So, do the French know what they are doing? Regards from the Border were we say "provecho" before a meal - are we using bad manners? Jmahl

Thanks to all for your comments and suggestions -- I thought you would like to see a photo of a window display taken the day before yesterday in Paris. Ah, the French - you have to love them. Jmahl

Dear Chufi: Just lovely -- Those cooks look fab. I am tempted to try. Jmahl

ENOUGH with Emeril and Rachael Ray. Ms. Ray is glorious but how many shows does she need in one week? and Emeril is -- you can only take so much BAM. Let's see some other folks. And PLEASE cover the Bocuse d'Or this year. Please excuse the over-large Fonts -- But maybe the people at the Food Network are watching. At least that is my hope. Jmahl

Last night I tried Julia Child's version of Boeuf Bourguignon with a good 2001 from Pomerol - I know I should have had a Burgundy but I'm in Texas.... Anyway if you have not tried the recipe - I would recommend it. Happy New Year to All -- Jmahl

Recently when my son got back from the DF he told me about "toco con copia" Has any heard that term? Ask about the taco carts -- but you have to go late at night. Jmahl

Dear Melissa: How beautiful. Yes, creamcheese has its place. but sometimes I would prefer a cheese without the gum. Something like that white stuff you find in France or Italy. But your plate looks GOOD. Jmahl

It is a pleasure to instigate this debate -- the consensus seems to be low and slow is good but high and off also works-- and then there is the 300 all the time method. Who know? So let the debate continue. And yes, the cut is a misnamed – it is rarely graded “Prime” It’s really just a rib roast with the bone in – but it sounds so much more important “Standing Prime Roast.” To those who were offended by my frenching the roast. I apologize, but let’s not take food too seriously. Someone else wrote something to the effect that food after we eat it becomes something else in short order. So please keep up the debate and have some fun. Thanks for all the comments. Jmahl

You're right -- the roast did not have sufficent resting time. My guests were ready for the main course -- there was no holding them back. A little more resting time would have retained more juice. But all in all -- very happy with results.

Dear Jackal10: You have a point - for home cooking 200-225 works. This roast was fork tender but it was a very well marbled cut. For even more consistant results you could go lower and slower as you suggest. The meat lost juice because the roast had not rested very long -- My guests were not in the mood to wait. But good suggestions from all. So, am I right? LOW AND SLOW prevails? Jmahl