southern girl

Ooops, sorry, I thought that was the total bill . It seems my reading skills are as suspect as my math skills

Unless my math is way off...which is always a possiblity with me...it must have been the $35 per Cabrales mentioned...because you also mentioned a supplemental charge for a cheese course...and that wouldn't come to $102 with tax and tip if it cost $45 per.

Now I know what voice to put with the avatar

Beachfan...Thank you for the heads up on Tanzer...I too subscribed (both print and web as I like to save hard copies but am too impatient to wait for them ).

I agree with Rich...Bern's is definitely a place that should be given a try. The staff has to work at the Farm before they get to work in the restaurant. Their version of an apprenticeship. Also...you have to ask your waiter for a tour of their wine cellar...it is unbelievable as is the wine list which is at least as large as the NYC phone book. The dessert room is fun and funky...great bananas foster...and of course...the STEAKS...perfection ...IMO none better anywhere.

Rochelle, You seem to enjoy your time with pastry quite a bit...have you always had an interest? Are you considering going into pastry?

I try not to visit a new restaurant within two months of the opening...granted sometimes this can't be avoided if you are invited to opening parties... I wait two months and go back. The exception is if the first impression at the party is stellar (that has only happened once in 15 or so experiences). As for restaurants where I have had a bad experience...I will give them one more chance, uless I hear nothing but bad reports from friends (who's opinions I respect) who have dined there and also had bad experiences. Until I hear differently I do not see a reason to subject myself to a bad meal out of curiosity. It may be different in Manhattan as you have so many new places to experiment with.

There is also a vert tasty sea urchin panna cotta with sea gelee (a nice sea brine flavored aspic) at Picholine.

The little legs closest to the body are the key...the females are hairy and the males are hairfree... That should invite some interesting comments

After a bad day on the golf course for my beloved during the Pensacola Open (he needed a par on the last hole to keep his PGA Tour card for the next year...he knew he was going to make bogey...had a "swordfight with the ball"...got a twelve between strokes and penalty strokes...was accessed a fine for "conduct unbecoming a professional" by the officials...$1000 fine and of course lost his card) we began drinking in the clubhouse...with other guys in the same situation (losing their cards)...this was about noon...carried the festivities to the beach and continued drinking...then on to the Flora Bama around 7...for...just what we needed...more alcohol. After a couple of rounds the band made the bad decision to take a break...and we still wanted music...so our contingent went up on the stage and proceeded to provide "music" ...I think it was when we got near the drums that management decided we needed a timeout...so, we were bounced...thankfully not banned. We were allowed back the next night and even asked by the band if we wanted to provide backup... .

The Flora-Bama is just a fun dive with lots of LA (Lower Alabama) characters mixed with vacationers...It also is the only bar I have ever been thrown out of...but, that is another story . There used to be a guy there named Jimmy Lewis who parodied Jimmy Buffet...he did songs like Idi Amin Is My Yard Man...and Blue Hairs Driving in My Lane (particularly accurate in So. FL!).

Orik...would you mind sharing your recipe for kibbeh?

After reading Stellabella's post on figs where she mentions fig preserves I thought I would ask about preserves and canning...I have never tried it as I have always been afraid I would poison myself (or friends) with botulism. How hard is it to do? What are the most important things to remember so I don't make anyone ill? Any tips for making what seems complicated (to me ) easier? And what would be the best thing to try first (the one with the best chance of success). Thanks in advance for the help! Edit to correct spelling

I wish... It is almost impossible to get figs here in Las Vegas...I usually tag on to a chef friend's produce order and end up with waaaay too many figs...it seems they are an acquired taste for many people and my friends don't seem to have acquired one...something about hating fig newtons in thier school lunches seems to be a common factor .

Figs and cheese with a twist...halve figs vertically, stuff with Maytag Bleu cheese...wrap in Proscuitto...bake in the oven till cheese is soft...350 for about 5 mins...serve plain or serve drizzled with honey. Or...stuff figs with goat cheese, wrap in basil and then in proscuitto and bake as above...serve with greens (or microgreens if available) tossed in balsamic vinaigrette. Drizzle plate with balsamic reduction.

Yea Rochelle...you ARE #1!!! Keep up the good work... Edit to add thanks for posting such great diary entries.

Cabrales...would you buy the magazine again?

There is also mention of this magazine under Go West Old Man. Edit for clarity

Steve, Ron and anyone else...could you suggest examples (Vintage and Producer) of what you would consider "outstanding" yet still obtainable Batard Montrachet, Chassagne Montrachet, Corton Charlemagne, Puligny Montrachet, Nuit-St. Georges and Gevrey Chambertin....thanks

Although I am not an expert...and only a small collector...I would suggest 1997 Brunello Di Montalcinos...I have tried and put away Fuligni BdM; Antinori "Pian Delle Vigne" BdM Riserva and Castello di Banfi "Poggio All'Oro" BdM...I also like 1997 Allegrini Amarone and 1997 Allegrini "LA Poja"...All a Big Reds which you can put down for a number of years...price range from $55-$150, and I know you can get them through Sherry Lehman, but I am sure local New Yorkers can steer you towards where it is best to purchase.

Or if you want to add some protein...add some natto after the rice is cooked along with a dash of soy sauce for more flavor.

Here is the menu for the Oct. 7th James Beard Dinner with Michael and Wendy Jordan of Rosemary's in Las Vegas. Both chefs spent a large portion of their careers in New Orleans (he as the CDC at Emeril's and she at Bayona and Peristyle). The menu has a southern/southwestern lean. If anyone decides to give it a try, let me know as I will be in attendance and would love to meet any other eGulleteers in attendance . Passed Hors D'oevres Hugo's Texas BBQ Shrimp with Crumbled Maytag Bleu Cheese Lobster and Preserved Lemon Salad on Brioche with Saffron Aioli Roasted Tomato Risotto Cake with Garlic Coulis Wine: Robert Mondavi WInery Sauvignon Blanc "Stag's Leap" 2000 Beer: Unibroue Blanche de Chambly First Course Goat Cheese Stuffed Piquillo Peppers with Basil Pesto Sauce & Watercress Proscuitto Rosette Wine: Robert Mondavi Reserve Chardonnay 1998 Second Course Butternut Squash Soup with Spice Cream & Fried Sage Beer: Unibroue La Fin du Monde Third Course Seared Sea Scallop on a Bed of Parsnip Potato Puree with Fried Parsnips, Crispy Apple Smoked Bacon & Apple Cider Buerre Blanc Wine: Robert Mondavi "Carneros" Pinot Noir 2000 Fourth Course Peppered Filet of Beef on Garlic Braised Spinach with Bleu Cheese Glacage Grilled Scallions & Foie Gras Walnut Reduction Sauce Wine: Robert Mondavi "Oakville" Cabernet Sauvignon 1998 Fifth Course Strawberry Boston Cream Oie with Dark Chocolate Wine: Robert Mondavi Sauvignon Blanc Botrytis 2000

A very simple meal...sliced heirloom tomato sprinkled with sea salt evoo and freshly chopped basil. Fedelini with mentaiko. Fresh figs stuffed with Danish Bleu, wrapped in proscuitto...baked and then drizzled with honey.

Jinmyo...in regard to freezing herbs...which ones do you freeze and how do you do it...just bag them and freeze them or is there a trick to it? Do they retain their color?