IlCuoco

Hey All, Bumping this up as I'm off to Cortona a the end of next week for a stay of about 9 days or so. We'll be at Il Falconiere for some of that time (stayed there before and loved it) and we're fans of La Grotta but could use some other suggestions for the week. I'd like a good mix of inexpensive and moderate with a couple of special places thrown in for fun. I'd also like to know if the recommendations earlier in the thread still hold. To give some context, we'll be there with a bunch of friends and family so there's a mix of hardcore foodies, some folks who are up for anything and some for whom budget will be a real concern. The highpoint should be the 5 course menu with wines that Il Falc is throwing together for us on Friday, 1 June so we're looking for stuff before and after that. I'm really interested in the smaller, less known places but I'll take as many recs as possible. We'll spend some time in Florence and Siena as well but I'm really anxious about Cortona. Love the area but have found very few places to eat *shrug*. Can ya help?

Like a many of the other posters, I've had to do this a few times. One thing that's interesting to me is how differently I cook for a Chef vs. a friend who happens to be a chef. A good friend of mine is a very accomplished professional (awards, cookbooks, etc) and we've been friends for a while. The first time we had her to dinner I was nervous, less because it was "a chef" and more because she had cooked for us many times and I was worried about the hospitality. Now when she visits it's just like having any friend over, I cook, we eat, a fun time had by all. The real question seems to be how do we cook for A Chef, that is someone we don't know but have heard of but happens to be coming by. I agree with simple but I also don't want to underestimate the importance of joy/love/fun in your cooking. In my experience, the professionals in the world can "taste the love" better than most and really appreciate it in their food; in a way, the act of hospitality makes the food taste better to them (perhaps because they so rarely get to be the recipient of such hospitality). Therefore, if you take great joy in making the fussiest food with 3 sauces and a bevy of specialty ingredients, do it. Cook what you love in the way you love to cook and you'll almost always receive (sincere) compliments. Finally, I try to focus on balance of flavors a bit more when the real pros are in the house. Again, well developed palates appreciate well seasoned food so..... A few things I avoid: 1) Don't go on and on about how it's not "professional food", I'll do that with friends but it's rude to do it with strangers, especially professional chefs. Nothing like making a person feel bad for coming to dinner. 2) Don't obsess over presentation, I find that a relaxed setting and relaxed style is best. Besides, few of us (with the exception of some folks on this board) can compete with the pros here. If they wanted to go to a restaurant, they would. In the end, I suppose there's no difference in cooking for a Chef and any other stranger; have fun, be welcoming, cook with love and make the social aspect of the event the focus (unless the purpose of the evening is to foodgeek out). These are the things we should do for a dinner party anyway.

"Peaches" The Presidents of the United States of America (thats a lot of typing, how about U2 next time) ← Well, I'm pretty sure they sampled/stole it from the fellow I'm thinking of...... Anyone else?

Here's a few more: "Hum a song, play some pong, eat a deviled egg" "A big ole jar of cashew nuts and a Japaneses TV" "To the lord let the praises be, it's time for dinner now let's go eat" "I have a wife named Mary, but she's called Marie/We live in a three room house with a pepper tree" "Build you a garden, eat a lot of peaches" "Well it was a hot day in July/I had ice cream on my mind" "I'll be clickin' by your house 'bout 2.45/A sidewalk sundae strawberry surprise/I got a cherry Popsicle, right on time, a big stick momma, that'll blow your mind" "Buddy, if you got so much money, how come you're down here eating beans?" And if drink references are allowed: "give my stomach to Milwaukee if they run out of beer" "I love cajun martinis and playing afternoon golf"

2 - Sugar Sugar by The Archies (I think it was the Archies, anyway) 3 - King of Pain 4 - Here I am, Lyle Lovett (one of my all time favs, btw) 5 - Wedding Song - Lyle Lovett 6 - Grits ain't Groceries - Van Morrison 7 - Asshole Song - Denis Leary 9 - The infamous Plexiglass Toilet by Styxx 10 - I stay cool as a rule, but sometimes Bad is bad Edited to correct numbering issue

And still more Utrecht eating... Paradijs - a small Chinese joint just off the station. Very tasty, I had the beef in black pepper sauce which was both savory and hot at the same time. The place just renovated (they now have actual tables, etc rather than the folding chairs of old) but the food is very nice, especially for a quick bite.

Another update from Utrecht... Roberto Gelato. This stuff is the real deal and seriously good. It's off the Biltstraat and well worth the trip. It's also around the corner from a great organic butcher, De Groen Weg, which has excellent quality and very reasonable prices. They're also very good about custom cuts and butchering, I was able to get skirt steak on request. It doesn't hurt that the owner's a Red Sox fan.... Links below: Roberto Gelato De Groene Weg

IlCuoco, I'm assuming you add the juice of the limes, or do you add them sliced? ← Yeah, juice...that's what I get for posting from the office.... Sorry...

Mangorita recipe; basically I adapted it from a Chris Schlesinger book but changed the mix a bit so it reminds me of my bay in Mexico (Ensenada) rather than his.... Puree a mango Combine Tequila and blue curacao in a ratio of about 4 to 1 Add a bunch of limes (if making by the pitcher, I add about 6, maybe 7) add mango puree (and mango juice or OJ if you have some) to get that nice sea green color. I'll use a mango or two for a whole pitcher so just eyeball it for individual drinks. The final drink should taste of lime, mango and with tequila in the background. Serve on the rocks or frozen. Very tasty and dangerous on a hot day. I like to rim the glasses in a mixture of salt and sugar but that's just me.

I do like the Parmalat Pomi tomatoes (particularly when they still sold the whole tomatoes, I still use the crushed however). I agree that their taste is very clean and very pure. As for the seasoning, I treat them as I would fresh and they come out great. For canned, I'll be honest (and unpopular); I've had great luck with Whole Foods 365. Simple, basic tomato that does the job for me and is relatively cheap.

Hmmm...interesting. Thanks all. I thought it was scropit but sclopit seems to win the day. It is odd, however, in that the cooking segment I was watching was using it as a main ingredient rather than an herb. *shrug* Thanks one and all.

Count me among those who generally dispense with the horizontal cuts. The only time I do it the "real" way is when I need a very fine dice and the cooking time is short (that is, they won't be breaking down over time).

Very similar to rucola but a bit darker. Seems to be served cooked rather than raw. I suspect (but don't know) that it's a bitter green...

Hey All, I was just watching Linea Verde on RAI and they showed some form of green leafy vegetable that I think was called Scropit (or something like that. Non parlo Italiano)? Has anyone heard of it, can you describe a taste? Just curious.

I second the Bert's recommendation. A lovely selection of brews in bottle, including many of my favorites from Youngs. And, btw, erink, are you a fellow Utrechtian?

East Coast Grill in Cambridge has lovely seafood. You've got enough North End recommendations but I'll still add in Maurizio's on Hannover. Hammersley's is always a favorite. If you want good pub food and a place to watch the game, Christopher's is a good bet. Clio, Rialto, et. al. are always lovely as is Blue Ginger.

Just another update from "around" Amsterdam (at least by ex-pat standards), De Garde on the Drieherrangstraat in Utrecht. Nice place, casual Menu changes once or twice per season. They also have lovely fresh oysters during the winter (a particular favorite of mine). If you go (and they're still on the menu), take the sweetbreads, crispy and delicious indeed. It's around the corner from our flat and we eat there often....

I generally use a dry heat on very low to cook/warm the ham and take care to blast the glaze or crust for only a few minutes (<30) at high heat. I usually find the ham both moist and delicious (but then, I love ham so I'm really easy to please).

At the risk of moving the decision backwards, count me among those who feel that the sauce is greater than the sum of it's parts and hence might not be the best candidate for the vegetarian.

I don't know as they're "secret" per se but.... -Home-made demi (or semi-demi), it's like instant sauce or sauce base -Flavored vinegar/sherry vinegar for back flavors (for example, I use honey infused vinegar when making honey mustard sauce) -Ketchup - I make many a sauce with that is a nice shortcut. In fact, I make a molasses glaze for pork chops that uses it and folks love it. -Rice vinegar - just a touch of acidity when needed -dark chocolate or coffee (as others have pointed out) -shallots for onions when looking for a more subtle flavor -Citrus zest (again, others have mentioned it already) -Anchovies -Worcestershire sauce -Thai chili paste -Adobo sauce from a can of chipotles -Garam Marsala -Love I would say though that the biggest "secret" ingredient is quality. Good stuff just tastes better, esp. when there's only one or two front flavors or when preparation is simple. the difference between high quality beef, chocolate, etc and the lesser stuff is VERY noticeable, mostly in its absence.

I'm definitely in the condiment/dressing camp for easier and faster. -Hummus -Tzatziki -Salad dressing -Honey mustard Some others: -Tomato Sauce -Pancakes (they sell pre-made batter over here and I just don't get it) -Mashed potatoes (again, they sell dehydrated stuff as "convenience food" and there's just no reason for it) -vanilla sugar

If your show is at the Orphium and you're just looking for pub grub, you might try Kennedy's on Province Street (right around the corner). Nothing exciting but good pub food. Some folks object to the place on principle (it's a somers pub) but I could care less about the byzantine politics of the Boston bar scene. You also have the Silvertone on Bromfield street. If you want upscale, No. 9 Park is right up the street.

I guess I see both sides of this issue; on the one hand, restaurants need to turn tables to survive (and, certainly, eventually need to close for the night) and folks just squatting for hours disrupt reservations later in the evening. On the other hand, customers should (usually) feel free to relax over a nice dinner, linger after coffee and enjoy themselves, dinner (particularly at an upscale place) is often a night out in itself and restaurants should recognize this. It's also quite circumstantial; if I drop by a place at 6 pm hoping to sneak in for an early dinner, I have no problem "rushing" if the table is booked for later. On the other hand, if I book a table for 6 at 8 pm, I have no problem taking a few hours to dine and lingering over that last glass of wine. Still, both sides can contribute to solutions here (I'm talking fine dining): Customers 1) If you're coming early or getting into a normally busy place without a reservation, don't plan on lingering. Particularly early walk ins to a fully booked joint. The place is doing you a favor and you should recognize this. 2) If you're coming in fairly late, be sensitive to closing times 3) If you know you want a table for a long time (Aunt Edna's birthday referenced above), tell the restaurant. I'll often say "I'd like a table for the evening" trying to make it clear that we'll be there for a bit 4) Be flexible, if they ask you to move to the bar and you've already had a nice meal and are just chatting, then do it. This is not an out of line request. Restaurants 1) You're not the airlines, don't overbook. If you overbook, don't ruin your customer's experience just to satisfy your greed or your inability to judge capacity and pacing. 2) Some turning is fine but be reasonable. Folks want to linger and should be able to. If you're that worry about, do fixed seatings. If your business model requires 3 full seatings a night and you close anytime before 2 am, I'd say your problem is in your model, not those damn customers who won't leave. Likewise, if they're a party for 10 and it's an 8 pm booking, the table is done for the night. Accept it or don't take the booking. 3) Have options. As others have pointed out, offering free drinks/dessert at the bar or in a lounge is brilliant - good for the diners, good for the restaurant, good for everyone (Auy Lyonnais has space upstairs just for post-dinner lounging and I love it). 4) Teach your staff and kitchen about pacing. You can make a dinner last two hours or last five. In either case, it can be relaxing and pleasant or not. I've been in places where the night felt full and wonderful and we were "amazed" at how early it was when we left. I've been to other places where we felt either ignored then rushed even though it was quite late when we left. 5) If you need a table back, tell the person either when they make the reservation or when they arrive, whichever comes FIRST. If I call for a table and you tell me "well, we can squeeze you in but we have another party coming later that evening" I can make the decision and no harm, no foul. Likewise, if I'm a walk in and you explain the situation, I'll most likely be fine. BUT, what I find inexcusable is relaxing over coffee and being pushed to leave (closing time being the exception). I booked the table, it's mine. 6) As others have pointed out; in the end, it's your problem. You are inconveniencing two sets of customers (the ones waiting and the ones relaxing) and thus should be properly accommodating.

Great topic indeed. For me, a lot depends on the type of cookbook and how I intend to use it. When I buy a cookbook covering a technique or cuisine that I'm very familiar with, I want inspiration - I don't need th detailed instructions, etc because I'm already sort of familiar. So it's about variation, uniqueness, or interest. When dealing with cooking of a type that I'm unfamiliar (ingredient, cuisine, technique, whatever), I'll echo space for notes, index of recipes by both name and key ingredient (and secondary ingredient if possible), glossary for the unusual terms, ingredients, etc. Descriptions of technique and ingredients, possible substitutions and guidance as to what can be made in advance (Les Halles is particularly good about this) are all very important indeed. The biggest one for me is describing what done looks/smells like. When I'm working on something for the first time, that's the single biggest thing I need to know. In fact, one think I like about cooks illustrated is that they describe looks and smells throughout the process. With this in mind, I think the above are most important in the large, "general purpose" cookbooks (How To Cook Everything, etc) as many of those are being used either by novice cooks or as a reference guide. Indeed, while I may not need all that detail anymore, I'd rather err on the side of having it than not (and goodness knows, I still need my share of guidance).

I'll echo those who said it depends on how one uses "use"..... I have about 30 cookbooks and I "use" most of them either as research (I, too, review multiple recipes for the same dish when making something new or using a new technique) or just to remind me of a variation of something I hadn't thought of in a while. Also, as others have pointed out, many of the things I cook without a recipe were inspired/started/influenced by someone else's original recipe. At what point have I "stopped" using the cookbook in that case. This applies double for things like MaGee and Corriher where I seldom read them for a specific recipe but more for guidance when in unfamiliar territory. You could honestly say I use these books every time I cook even though I don't think I've ever followed an exact recipe from either of them. I can say that of the 30 I own, at least 25 or so are well stained, dog eared, etc and that's enough for me I also like to use cookbooks when I'm playing in the kitchen; I'll not only read the recipes for a given dish in 5 or 6 books, I'll make them all (over the course of a month, say) then compare, combine, etc. I do have a special place in my heart for Hazen's "Essentials", the Les Halles cookbook and Julia Child's "Mastering the Art...." but thats just me.