Jmahl

My wife and I have the good luck of having and using a KA for the last 28 years and still finding new uses. Great for three minute pasta dough. Replaced the beater bar recently after the plastice coating finally started to wear off. The KA is cheaper now than 28 years ago. As mentioned above, try it for mashed potatos. Its fast.

Don't forget, wine is a natural thing. (I hope). If you want consistancy drink soft drinks. Serously, a few years ago I was given a bottle of a 20 year old third grown. I had no idea of how it had been stored over the years, but it was retailing then at about $90.00. I very carefully attempted to uncork some three hours before dinner. The bottle showed signs of weeping, the cork was very fragil, came out in pieces no matter how careful I was -- It showed some mold half way down. The last 1/2 inch looked like it was still good. Upon decanting - the wine gave off odors of an old celler. I didn't have much hope - but three hours later the wine turned out to be magnicent. The off odors were gone. The wine was graceful and delicous and didn't cost me a thing. It was worth holding out hope for the old lady - she really showed her class when given a chance.

For the last six years used I'v only two cups of kosher salt - flavored by seasoning with pepper only and fulled the cavity with herbs and veggies. Great results - careful with using the drippings - even if you rinse very well the drippings can over salt your sauce (excuse me - gravy).

Wasn't Ferdinand Point the first chef to receive 3* and didn't he receive them right out of the box -- or am I wrong as usual?

Please, please don't fry it. Its a crime against nature. Use Martha Steward's turkey 101 = what I call T-shirt turkey -- you won't be sorry. Happy turkey --

Ha, the pleasure of working in Western Canada were you can depend in the power supply. I had the honor to operate a white tablecloth restaurant in Saltillo Coah. Mexico in 1980 - 1983. Power outages were normal. In fact we had rolling outages during the crisis. (economic crisis 1982-83). It was great fun when the extractors cut out and the kitchen and then dinning room filled with smoke and you neither breath nor see a thing. Solution, kept serving drinks - pouring wine - kept going. It was great fun. I am a criminal defense attorney now in Texas and I think I was having more fun back then.

It is interesting that the U.S. and France take a different tack on the use of Chef. In the U.S., recent culinary school grads often call themselves chef. We know they are, at best, rank beginners on a long struggle to one day, perhaps, become a Chef. Like many things in this country we seem to have watered down a title of respect and professional attainment. I've heard it said that one becomes a Chef when Chefs that one respects begins to call you Chef. A white jacket does not make a Chef. Only years of study, work, sweat and respect by your peers makes a Chef -- if at all.

Just buy a good knife -- PLEASE

On the counter a 28 year old K/A stand mixer. A Microwave. A cheap Expresso Machine A toaster oven and a seventy year old Toastmaster toaster purchased from a push cart on the Lower East Side by my Grandmother that is built like a tank and still makes the best toast.

Use parchment paper in the base of your springform pan then trim when done. Use 10" cake rounds to slide our cake into your pastry box. You can order your cake boxes ( I use 10" X 4") from any paper supplier -- also the cake rounds. Good baking.

There's only 3 *** restaurants in the UK and one of these is in London. Rather suspicious when there's 4 in NYC alone ??? ← Suspicious, Yes - French Yes. JSM

The Alain Ducasse website recognizing being "honored with 3 Michelin stars" and states: '"Michelin's three star rating indicates "exceptional cuisine, worth a special journey," where diners eat extremely well, sometimes superbly. The wine list features generally outstanding vintages, and the surroundings and service are part of this unique experience."' Whatever your position, pro or con, on whether they are on the money or don't got it, or whatever -- this is good news for the NYC restaurant scene. Have we forgotten the dark days following 9/11? This kind of noise brings in the customers and that's what it is all about, isn't it? As recognized even by the great Alain, "superbly" sometimes happens - I've been there and you never forget -at a two or three star its perhaps more likely but certainly not guaranteed. Your very lucky when it happens and you can be disappointed even with the highest ratings. Remember those are humans back there sweating that order. When it happens its beautiful -- that's why we are here. Bravo "le guide." JSM

Try adding some heavy cream as a garnish or i've seen whipped cream fig quinelles floated to finish. Perfect seasonal food.

Ahhh, leave it to the French to stir the waters. Without them you'll would be doing something else tonight and perhaps not having as much fun.

I stand corrected, yes Nyafat is a vegetable fat substitute. Not the real thing.

Isn't there a product called something like "Niya Fats" or something like that? Somewhere in the back of my mind I remember something like that. And isn't that clarified chicken fat? Didn't Mrs. Doubtfire say " I used to buy my gribenes from a moyle but they were too chewy" ?

I have enjoyed Craig Claiborne's receipe for Venison Goulash both with either venison or elk. I have also prepared a mixed Goulash with excellent results. Served with good mashed or boiled potatoes and red cabbage. Outstanding. See New York Times Cook Book, revised edition 1990.

I have been brining for turkey for some 6 years. I use Pam Anderson's formula from her 1998 book the Perfect Recipe. 2 cups kosher salt to two gallons cold water. I you do not have enough room in frig or a big enough pot - brine in a cooler chest use a bag of ice. 12 to 24 hours is fine -- rinse well. For roasting I use Martha Stewart's Turkey 101 from her November 1995 Martha Steward Living. Martha uses cheese cloth to drape the bird, one year I had no cheese cloth so an old T-Shirt was offered up. I don't know if Martha approves but now I call it T-Shirt Turkey. The bird is seasoned in and out filled with quartered carrots, onions, apples and fresh herbs. With the brining you got fantastic results. Warning, if you use pan drippings for your gravy - you have to watch the salt. It can easily be overdone. Happy eating.

Traveling to D.C. area this week. Just read in Food Arts that Tracy O'Grady with her husband and partner have opened her own place, Willow, in Arlington. Does anyone have any comments? You may remember that Chef O'Grady was the U.S. competitor in the 2001 Bocuse d' Or.

So, what's new at Maestro? Anyone have any experience lately? Who is currently number one in the D.C. area?

Check out the November 15, 2005 issue of Wine Spectator, The dining out / New York section has a new review of ADNY with Tony Esnault at the pass written by Thomas Mathews. It appears to me the writer was duly impressed. Mathews says, "The question is not is it worth the money, but can you afford it?" Wonder what the NYT will say next time out. Any opinions? There should be no shortage. JSM

When in Lyon - make the side trip to Vienne and experience La Pyramide. Beautiful historic site. Two well earned stars. There is an excellent prix fixe with half bottle per person included. Say hello to Chef Patrick Henrerux - In old Lyon try the Amphitron - its the real Lyonesse experience also look for little wine shop - George Santos owner. Talk to him if you can find him. He will make your trip.

You folks have got it down. I am without words. bon appétit

Sounds like you've got it right. At Siena ask Chef Harvey or Chef Philip to due something special for you. Give them Phil's regards. They will remember the kid who cut himself on his first day. He didn't take their advise and get out while he could --he's still cooking.

Vat, no von brot inas byolisticken pletzel? They beat bagels any day. Get them fresh on the LES. (Bubbly and slightly burnt on top, flour and black specks on the bottom and the soft wet minced onion in the crater in the middle -- Pure nirvana.) Forget the Danish - but some rugela would be nice for later. What do you think paper napkins are for? For the rugela of course.