Carolyn Tillie

I've been known to suck on whole, roasted coffee beans -- does that count? I learned it as a trick from a coffee buyer for Whole Foods about 15 years ago - when travelling into foreign countries, before he buys bulk coffee, he will suck on a single bean to determine its quality. It sounded romantic so I did it for a while...

According to Vincent Price, in his 1965 cookbook, A Treasury of Great Recipes, on Potted Shrimp: I love that quote! The recipe, by the way, is nothing more than melted butter and a few spices poured over small shrimp and ensconced in small crocks.

Hear-hear!

I haven't heard that in a long time. You're a Sesame Street fan, eh? He could be a Rush fan -- all their albums are brought to their fans by different and odd letters!

My secret to confit is a sprinkle of salt, a dash of pepper, a heaping tablespoon of turbinado and an half-hour or so before it is finished, a big ol' sprig (or two) of fresh thyme.

Both woodburner Me too -- equal amounts of butter and olive oil.

I think the term 'confit' is beginning to get used quite a bit more for items that are cooked "in their own juices/or fat". For onions, caramelized is also a correct phrase except that onion confit is, as Woodburner described, like the consistency of marmalade; thick and gooey -- whereas just "caramelized" onions can still be quite firm but golden. I do a number of things with onion confit -- it is the base for Alsation Onion Tarts (pate brisee topped with onion confit, gruyere cheese, perhaps a few Nicoise olives, and/or anchovies). Also, in making a confit, during the last half hour, I might add a good balsamic or red-wine vinegar. THAT simple confit served on tasted baguette slices are an amazing appetizer (and amazingly cheep). The confit makes a great accompaniament to baked brie or fried goat-cheese. When I see Vidalia onions on sale cheap, I will buy a ten-pound bag, slice up the lot of them, and reduce them into a confit that keeps pretty well in the fridge for a week or two. It DOES need to be brought to room temperature, but on really cold, winter nights, I've been known to heat up some canned beef bouillon and add a tablespoon of confit for "instant French Onion soup." Hope this helps!

I've done both and each works equally well. I prefer the stove-top method only so I can watch and stir them now and then, but when time is a factor, I'll put them in an oven overnight.

I actually called Niebaum-Coppola for you and asked your very question. They say that it should not be lied down for more than three years. Based on that, you better start drinking! p.s. - I've never tasted it, but if you want to send me a bottle, I'll be happy the make sure it is okay for you to drink!

Brilliant! I love the line,

By all accounts, the wine that I am attempting to dump is "just coming into its prime" -- not because it is a California Chard, per se, but because it was made in the Burgundian style (minerally, tinny). I am hoping that some of the folks that are scooping up my old stuff will report back on this thread and let us know what they think!

I, too, am a collector of old and reprint cookbooks -- many I'll post from home when I can look at my bookshelf. On Barbara Haber's book, I have to say that much what is discussed is interesting, but I found her account and covering of them rather wanting. They seemed like partial articles and every chapter could warrant a book on their own. The whole book just seemed too thin for my tastes. It surprised me because she has such an amazing resume -- from her website, Barbara Haber.net: I'm a member of the Radcliffe Culinary Historical group and love getting their newsletter, but sorely wished Ms. Haber had written a lot more on all her topics!

Great question -- I'll look forward to some answers. Interesting that unbaked cookie dough (hermetically sealed) with raw eggs can last quite some time. With the unbaked raw eggs in choux paste, I'm going to guess that it won't hold too long but what the hell do I know?

Every MAN knows it, but a lot of women liked to be wined and dined beforehand... I'm not one of them, BTW, I'm just commenting on society in general!

You've stated it. They are cute. When Shawn and I shop for kitchen supplies, there is a serious, unnamed draw to those miniature cast-iron pans (heck, a local tapas joint serves a great potato souffle in them!), small tart shells, and itsy-bitsy enamel-ware. Shawn will hold one up and look at me stating, "Cute factor." I think the same philosophy goes with food...

Not able to hunt them here in California, but they are hands-down my absolute favorite mushroom. When I get them, I often make this Pheasant and Morel Potpie from Saveur.

WOW - you remember a vintage in 1888???? Yes, I posted this on Robin Garr's Wine Lover's Discussion Group first and only two folks took advantage of the offer there. All I can tell you are the names of the vineyards currently being offered: Titus Frederique St. Thomas Howell Mountain Estate Reserve I couldn't begin to tell you which one was their "regular" vineyard other than they were all vineyard-designated. The DeWavrins bought the estate in 1980 but the first vintage we have left as a library is a 1988. Here is a brief history of the estate: 1887 - Vineyard purchased by Jean Adlophe Brun and Jean Chaix and named it Nouveau Medoc. 1886 - Winery built 1901 - Sold to California Wine Association 1920 to 1933 - Prohibition 1936 - Sold to Giovanni Tripoli 1942 - Sold to Battista Tripoli (son); winery named Tripoli and Son 1944 - Sold to Colton Wineries; winery named Old Mission Wines 1945 - Sold to buyer whose name is unavailable 1946 - Sold to L.F. Noonan; winery named Noonan Winery 1949 - Noonan Winery went out of business 1973 - Sold to Hal Cox and Dr. Walter Dawson 1980 - Sold to DeWavrins - winery named Chateau Woltner 2000 - Sold to Patrick and Anne Stotesbery - winery named Ladera Vineyards

Clarification -- Chateau Woltner was the name of the property and label. The owners were Francis and Francois DeWavrin. Ted Lemon was their winemaker but is now with Howell Mountain Vineyards. In 2000 the DeWavrin sold the estate to Patrick and Anne Stotesbery. The Stotesberys have maintained the Woltner label as a "second" label, still releasing a Chardonnay (now from the Ritch Russian River vineyards) as well as a Cabernet. Ladera is their main production label, having ripped out the Chardonnay that was planted on Howell Mountain and replacing it with Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, and Syrah. The consulting winemaker for Ladera/Woltner is now Karen Culler (who also consults for Wolf Family Wines, Los Tres Amigos wines and makes her own, Culler Wines).

I don't know Baltimore but having been in the restaurant industry, I'll tell you: It is a mistake! Even the coziest, hidden, little restaurants raise their prices on THIS ONE DAY. Sad, but true... Last week, Melkor, Ms. Melkor, Shawn and I dined at one of the Patina Restaurants here in Napa, Pinot Blanc. It was pretty good and we had a $28.00 prix fixe meal. I looked online to see what they were serving for VDay and sure enough -- it is the same menu we were choosing from! But instead of it being $28 prix fixe, it is $65! Shawn and I have typically gone out for VDay, but we go out the day before or the day after -- when the prices are significantly lower. This year, we'll be cooking at home that evening.

Practice, practice, practice!

What - no picture of the cottage cheese with canned oranges?!?!?! I'm so disappointed in you!

With Craig's approval, I am posting this odd thread about a huge library of Chardonnay available for sale - really, really cheap: Last September, I had the good fortune of landing a nice career-potential job at Ladera Vineyards. It used to be known as Chateau Woltner which specialized in Burgundian-style Chardonnay (the owners owned a winery in Burgundy as well as this one). By all accounts, instead of heavy butter and oak, like a 'classic California' Chard, these are a bit more steely, better served chilled with food, and in the French style. On another wine chatlist, many commented that if I got a chance to taste through the library of Woltner chardonnay, I should take the opportunity. Sadly, I am not a Chard fan and even though I could, I don't have much interest in even tasting these wines. As it happens, the new owners ARE sitting on a huge library of Chateau Woltner Chardonnays dating from 1988 through 1999 - over 150 cases worth of 750s alone and over 300 bottles in larger formats (Magnums to 5 Litres). And as they are now marketing a new label and new wine, we are trying to find away to dispose of these library wines. They have been properly cellared at 55 degrees and are now in our cave. I just hate seeing this stuff go to waste and thought eGullet readers could gain from our need to clean out the cave. If anybody is interested, you can e-mail privately for a complete inventory and prices at carrie@laderavineyards.com As agreed, I will not be listing prices or conducting business via this site. I'm sorry that I can't tell you more about the quality of the wine -- those that love it, REALLY love it -- I'm just not one of them.

A slight word of warning, design-wise. If the mask you posted is the shape/design you are wanting to duplicate, consider a slight redrawing to strengthen the area between the eye-holes and bridge of the nose. That center area is awfully thin with not a lot of tuille dough to support the outlining structure -- you could end up with a ton of half-masks and broken cookies.

I really like all the ideas that have been presented - especially the potato one which I had never heard before. I'd like to add a few including tamari soy sauce (the thicker, more fermented stuff) and perhaps when sauteeing up the tomatoes, add some of that meat-browning liquid (the name is totally escaping me at the moment -- the one with the yellow label).

Not Santa Monica, but I HEARTILY recommend you head south to Gardena. An afternoon at Marukai on the corner of Artesia and Western will have you completely addicted to shopping there. Also, Matsui is another great market on the otherside of the freeway (west of the 405) at 1501 West 178th Street - about five minutes away from Marukai. Both have great food courts, tons of fresh groceries, and all the other stuff needed for one-stop shopping.