Jmahl

How can one say they don't like Cynar and claim to have taste? Compared to Campari it has more depth, bite, interest. Use it in place of Campari and you will be converted. Sinners repent. Don't get religion, get taste. Shifting gears, recently in Boston I picked up a bottle of Jubilaeums Akvaivit make in Denmark by Aalborg. It is a golden akvavit flavored with dill and coriender. Very smooth - nice, different. Keep it in the freezer and serve it in frozen vodka shooters. If you haven't tried frozen akvaviat with caviar smoked salmon or other smoked fish you have not lived. (of course, coming from the freezer it just gets a little thick, it can't freeze, it's like drinking an icicle.) It beats bubbly ten different ways. Save the Klug for another day. Jaded, opinionated and unrepentant, as usual -- enjoying the reparte.

Perhaps the culinary powers that be have been offended by the total audacity of the Psaltis brothers to pull off a publicity "gulpe de estado." Everyone is talking about them. Raw jealousy, envy, chutzpah? Now they have to produce or be eaten alive. Isn't this fun?

Greatest culinary regret, not somehow saving Grandma Minnie's cheese knishes and her chicken liver filled veronicas recipes. She cooked from memory, didn't measure in the formal sense. She said it just has to look right, feel right and taste right. She never learned to read or write and was very wise. A loss to humanity.

Grossman's Guide (77) says that the origin if Cocktail is muddled a best but one story is that a Betsy Flanagan from Yorktown NY was responsible. Supposedly, in 1779 Betsy's tavern was the meeting place of Washington's and French officers. There to kick back some bracers Betsy was teased about her Tory neignbor's fine flock of fowl. As payback for the teasing, she served up Tory Chicken on the next visit with a cock's tail feather stuck in each bracer that she served. A toast was called for and a Frenchman toasted " Vive le cock tail" Believe it or not.

Ah, La Belle France. You just have to love it. I swear I could smell the .......... Now just because of you, I have to move up my return date. Merci beaucoup.

Mexican beer is never shipped or warehoused chilled. That's a Coor's thing.

Living on the Border with Mexico - you can get during the christmas season Noche Buena. Brewed by Carta Blanca, an excellent dark with a good creamy head. I'll have to see if I can pick up a case this year. Ah, the advantages of the Border, cheap booz and good beer.

Folks: Lets give Psaltis some credit. Look at the BUZZ he has gotten. Who ever heard of him before the book? A lot of success is about BUZZ. No Buzz no Biz. Concerning Dan Barber, Andre Soltner said, " I myself never devised a recipe. I simply cook French food." So face it, Barber has gotten some buzz and good for him. He is obviously a very smart guy. Now, the fire at Per Se - there was patently a mini crisis in the Keller organization. They were spread thin, off their stride. Perhaps they made some decisions that would have been made differently in different times. Anyhow, Per Se is booked solid - Keller definity has buzz. And it is well desired. Anyway I am enjoying the blow by blow. Keep it up.

The Dining Room closed due to lack of support by the Boston community. I real tragedy for Boston. They sold Ruth to the NY Yanks in the 20's and now Boston let Tony go. I have personal knowledge of what a gem he is both as a Chef and as a outstanding people person. Great loss for Boston and a win for NYC. Bravo Tony

I don't see anything on the classic Americano. Campari, sweet vermouth, on the rocks with a splash of soda and a slice of orange. Started drinking these in Mexico 25 years ago. If you like Campari you will love Cynar. Make your Negroni or Americano with Cynar and really live.

Been making pasta for over ten years. Basic recipe - 3 cups semolia, 2 eggs, egg shell of water knead in KA with paddle until ball formed. Divide into three, roll in hand machine, folding and rolling, until smooth -- reduce down to desired thickness, layout on folded table cloth to dry - turn some. Cut and cook in lots of salted boiling water. Never sticks, rustic, toothsome takes 15 - 20 minutes to got it in the pot. If you want green posta add some spinich to the KA while kneading - or anything else. Sometimes I add black pepper or fresh oregano. Enjoy