Taboni

We were going to go to Copper Canyon on Saturday but had a babysitter malfunction. We are going to try for this weekend again. I haven't been there since they moved into Blue Bay Inn. Is the space bigger than the old one? Mcfoodie will they take a reservation for 2 people or is it like the old place where you were pretty much resigned to eating at the bar?

Except I have been to 6 supermarkets in my area and can't find this in any of them! I use WF 365 at home.

Not in North Jersey, but Ashes in Red Bank

Weird since I would assume they are the same blade construction as the regular Wusthof Classics that I use to cook with. Why the uproar from those supposedly in the know when someone mentions they put their knives in the dishwasher then?

You put your regular cooking (chef's or santoku, boning, etc) knives in the dishwasher as well?

Thanks for the advice Craig. I paid nearly 250 per and would hate to waste it. On another note I have a few 96 Grand Puy Lacostes as well that I am thinking of tasting now. Any thoughts on these?

Storage is pretty good (natural cellar running between 60-65 F year round, haven't checked humidity though) but may switch to climate controlled evironment in the near future.

I eat alot of steak, (once a week probably) I only buy prime and I never freeze meat (my butcher is 5 blocks from my house) but I just can't justify that sort of expense on a steak knife. My wife bought me a set (8) of the Wusthofs for Christmas last year and I took them back. I really don't want to have to treak steak knives like my regular Wusthof cooking knives, with the steel and no dishwasher, etc. I bought a set of Chicago Insignia2 steak knives on a CI best buy recommendation. For about $7.50 each I can afford to have lots of them for parties, chuck them in the dishwasher, and when they lose their edge I buy a few new ones. They have a good edge and do an excellent job. With only so much budget to go around, I would rather be able to spend $18/lb on steak once a week rather than splurging on knives, but that's just me. I fully understand the "save up and buy it once" attitude (hence my recent A/V purchases) but for me this doesn't extend to steak knives.

Yeah pretty much as I figured. I'm going to stick them away and anticipate.

They are lovely knives but you talk about price being an issue and then settle on a knife that goes for $80ish apiece?

I had the good fortune of obtaining 4 bottles of 99 G. Conterno Barolo Monfortino Riserva this past weekend. I know I am realistically looking at a 10-20 year cellaring or so, but would it be worth opening just one of them early (now!) or should I confine them to my oubliette to be revisited upon my retirement?

I haven't been to the Fromagerie since David Burke took over but it could be worth a shot...

I like my chili much hotter than my wife does, so I usually add a touch of sugar to hers. It never really imparts a sweet taste, it just tames the heat a touch.

Chalet Suisse...I miss it terribly.

is the one I have and love! details here ← I have a copper one that must be the same as this one. They come in a couple of sizes, and also in a design made specifically for gas (coiled copper wire sandwiched on the bottom). I use it daily and like it a lot. I don't bother to polish the copper, but some can't tolerate unpolished copper. Another consideration is that this one makes a fairly soft whistle, so it may not be loud enough to be heard all over your house, if that's important to you. But no burned fingers. I got mine at Williams-Sonoma and have seen them at Sur La Table, but there are probably several sources for them. ← We have the same one..ironically it replaced my old Oxo one. No burned fingers here either.

Jomac Kevlar wool lined gauntlets. I bought them to use while grilling but they have become the default ones inside as well. I have managed to burn myself several times with towels and puny oven mitts. I like the fact that I can pick up the pizza stone if I have to, or lift the grill off my Weber without worry. Kevlar Gauntlets

I wen't to Bobo's a couple of weeks ago and as much as I wanted to enjoy it I found we left a little disappointed. I loved the space, cocktails, etc., and the appetizers were promising, but the main courses left me a little bit flat. I kept thinking "underspiced" for some reason. I guess I expected more zip out of the middle eastern menu. That being said we will be going back to give it another shot just purely on reviews, etc. Every place can have a little bit of an off night, or perhaps we ordered poorly.

What's in a Dark & Stormy? We can buy a canned drink of that name here that contains rum and ginger beer, so I wondered if it was the same? I'm enjoying your blog, we have friends who have organised similar themed dinners, but not nearly so well researched. ← Same thing. Preferable Gosling's Black Seal and Barritt's Ginger Beer.

Exactly Tommy. I hate when people post irrelevant comments like that. I have been looking for decent Indian food near my home in Monmouth county and everyone says Oh why not go to Moghul in Edison. I have been there, its great, but it isn't what I asked for! On topic, when I lived in Hoboken and then in Weehawken, the best was pretty much Precious, but it has been a couple of years since we moved out.

Yeah I think I hear veggies weeping across the city!!!

I was always curious about this place. I have never seen a car in the parking lot, heard anyone mention it, or ever seen a review. Won't waste my time. Going to check out Bobo's 33 in Atl. Highlands tonight. I have heard good things about it. Will report.

If this is your first visit, you would be remiss without going to the White House for a sub. White House Subs

I haven't been to the latest reincarnation of the Knife and Fork but it is worth a shot. This weekend however you will find me at the Old Homestead in the Borgata after trying to find a Blackjack table for under $100.

Make that 2 requests...pleeeeze.

Unicorn Magnum. I have tried alot of them and this one still shines above all.