southern girl

eeeeewwwww!! I spend a lot of time staying in hotels...and if you have ever been stuck in the room while the maid "cleans it"...well...let's just say it changes your perspective about what a hotel considers "clean"...eating food cooked or placed on any surface in a hotel room would not be an option for me ...

Gator is popular in FL...you see it in many ways...fried gator tail bits, plain ol' fried, sausage, gumbo, pounded and served piccata style...but my favorite...as sushi....spicy gator hand roll ...fried gator tail with masago, japanese mayo, chili oil and sliced scallions.

Thank you Eddie and Matt...since I am basically a "touch cook" when it comes to meat (I rarely cook birds or poultry)... I think Matt's overall method will work best for me...ovens (especially mine, which seems to be in some kind of sudden mid-life temperature crisis) make me nervous when cooking (relatively) small game birds.

Close to a bell jar...how about placing the presliced bread beneath glass cake domes...easy access...and you wouldn't have to dig to the bottom of the jar for the bread type one desires...or (not a pretty presentation-but practical)...tupperware-each containing a different type of bread-of course, you are relying on your guests (who may have a couple of drinks) to close and "burp' the tupperware!

Another version of Hot Buttered Rum...tried last night .... 1/2 lb. salted butter 1 lb. brown sugar 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. ground white cardomom 1 tsp. ground cloves 1 tsp. vanilla extract Place in food processor and pulse until well blended. Store in refrigerator or freezer. Place 1-2 Tbsp. mix in mug...and good pour dark rum and fill with boiling water or cider...(I had a squeeze of lemon juice to mine when made with water)

Another version of Hot Buttered Rum...tried last night .... 1/2 lb. salted butter 1 lb. brown sugar 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. ground white cardomom

I got ya...a little slow on the uptake thanks to champagne pre dinner followed by a little (so far) Gemstone (before and with dinner)...to be chased with either hot buttered rum or neipoort colheita ...

Actually pancetta is pork (pretty close to what we call fat back in the South )

I received a gift of two fresh, boned squab (breasts boned with bone-in legs and wings). I am planning to saute them in a skillet to brown them and crisp the skin and finish them in the oven. Any suggestions on what the oven temp. should be and approximately how long I should leave them in the oven to achieve med. rare?

Would you care to mention some of the places (in the US) which you feel are exemplary of producing "classic bar service of the golden age"?

Personally, I hate to be served a cocktail made with one of those pre-made sweet and sour mixes (for both the flavor and apppearance factors). When I tended bar in college, we made our own sugar syrup and used lemon or lime juice. What are your feelings on this subject?

Ben, the standard omakase is dependent on the amount you care to consume...and is normally in the $75 range...this one was one Yoshi made up because he knows my tastes, my like for the unusual and my proclivity to eat copious amounts .

Thanks everyone for helping me begin to understand wine auctions through auction houses...Look for an update in 2003---when hopefully I will feel confident enough to give one a shot.

A quick day trip to LA...another great lunch at Matsuhisa shared with lizziee. Since I arrived early having finished my business obligations I enjoyed a glass of champagne (Veuve Cliquot) while waiting for lizziee. The gentleman next to me and I chatted briefly and he insisted that I and two other people he had been chatting with be treated to seared toro...a very yummy gesture. Yoshi (the sushi chef) also provided a Japanese scallop, halved and dotted with mein taiko. Lizzie arrived and the omakase lunch began... 1st course-A champagne glass filled with crushed ice and water floated a lemon slice topped with pieces of lobster sashimi with a dash of yuzu juice (and in lizziee's case, caviar). 2nd course-New style sashimi...this time sea bream topped with shaved white truffle served atop its skin (the skin was paper thin and almost translucent)..a light soy based sauce dressed the plate. 3rd Course-Mixed microgreens with spears of endive, toro, sliced Japanese scallops and giant clam sashimi with a ginger dressing. 4th course-Japanese Custard with broth. The custard contained pieces of shrimp, scallop and whole ginko nuts. 5th course- Broiled sea bass marinated in barley miso served on a banana leaf with a cucmber spear and dollop of barley miso. Sushi- Uni, japanese sea bream with shiso and japanese sea salt, red clam, toro, yellowtail, aji, kohada, seared toro and seared foie gras with eel sauce. Dessert- Mango, Strawberry and Green Tea Mochi (halves) served with slices of asian pear, strawberry, kiwi, cantalope, blueberries and raspberries with a drizzle of raspberry puree. Another excellent meal at Matsuhisa !

Deacon...so glad you brought up Highlands Bar and Grill...as you may have noticed by my posts...I go frequently when I head back to 'Bama ...it is an excellent restaurant...as good in its type of cuisine as Ducasse and Jean George are in theirs. If I had been making the call at Gourmet-- --I would have chosen the best restaurants in regions...with a few cities like NYC gone into in a bit more depth...because there are so many possibilities for outstanding dining experiences....(guess that's why I'm not the "boss" at Gourmet ).

I have been following the "Drinking Wines That Are Too Old" thread with interest...It was mentioned that buying at auction was a good way to collect older wines. I would appreciate some direction from those members who are familiar with doing so. Which auction houses do you suggest? I presume looking at past auction results is a good way to gauge how much one should bid. Is there a way to limit the chance if getting a "bad" case. I seem to remember one of the auction houses (I think Sotheby's) sends someone out to check how and where the wines were cellared. Anything else members with experience would care to share would be greatly appreciated.

I haven't (or have tried not to think) about Pepe's white clam pie for a long time...it's soooo good....I don't suppose anyone has "the recipe"?

I have given up on eggnog after attending a party where about 40 people became very, very ill from...you guessed it...eggnog! Just give me the rum, bourbon or brandy .

Congrats Nick...white truffles NEVER stink ...I'll stop here before I get in trouble with the Admins (and Mrs. ngatti)!!!

Oooohhh, at the risk of disrupting the thread ...Deacon blushes!!!! ... Back to business...I hear what you are saying and certainly agree with the idea a restaurant should make diner "feel welcome as a valued customer"!

ngatti- actually reading your special menu for 10---I would much prefer to enjoy your menu-than CP---and that is no BS!!!!

If you can't put your garbage out immediately (due to building or homeowner's covenants)...put them in ziplocks in the garbage...works great! Even the cats will not notice !

ngatti..actually when I used the term "boot camp" I was referring to Deacon's mention of "foodie boot camp" re: CP (sorry I didn't use the quote mode-but I'm not computer literate--obviously )...I have never been to CP- and actually (to most CP fan's horror- I am sure- ) have no desire to go there, even though I have had the opportunity, I have declined. I just have not found the past menus I have seen to be of interest to me. I would much rather try Diwan or Ali's in NYC (or for that matter, even Dreamland barbecue whos menu I am very familiar with!!) than go to CP.

Great way to put it Mr. P...

gknl-In my personal experience I have only been to one restaurant where you had no options- and that was the Herbfarm (where I had no complaints with the food...just the crappy wine they served and-most importantly, the ATTITUDE of the owners). I have not eaten at CP...and French Laundry offers choices. I think anytime you dine out, there is a chance you will get something you don't like. There are no guarantees...whether there is a set menu, or you choose the item yourself, and it doesn't live up to your expectations- due to poor preparation or less than stellar ingredients. Or when a chef offers to cook for you. It has always been my experience when a chef has offered to cook for me, that he/she or a server inquires as to my likes, dislikes and allergies. I will try anything they set in front of me (unless it contains caviar-the only item I am allergic to). I might mention I like game or red meat more than poultry, but that is the extent of the constraints I would put on a chef. And I think you have to have that attitude when having a chef cook for you. I think you are less likely to have a good experience if the kitchen gets the idea you are a "picky" eater. It can be a gamble...I had refused all my life to even try sweetbreads...Thomas Keller sent out a special amuse of roasted sweetbreads...not being in a position to decline them, I tried them and now they are one of my favorite things . In my case it was all about the restaurant's attitude- I do not think you go to a high end restaurant with the expectation that you will experience that "boot camp- you will eat what we serve and like it" attitude. Thus it is very difficult to practice "caveat emptor" in regard to attitude. It is much easier to apply to the type and style of dining experience and the selection of items to be consumed. IMO, MOST high end restaurants are more than happy to work with you to ensure you will enjoy your experience...Unfortunately, there are exceptions to the rule and I prefer to hear about those so perhaps I can keep my less than satisfactory experiences to a minimum.