tommy

it had occurred to me that perhaps the biggest thing coming out of this is that several people are basically having good to great burgers ruined for them under the microscope. burgers are best enjoyed with a few drinks when your senses are a bit out of whack to begin with. like many things that are fun, you don't want to turn up the lights and have too close a look.

given the confusion with the price, did the tip work out for the poor sap who served you?

Tommy Dear, What if people don't like zin and gewurz? i'm not sure what your point is, however, my point, mark, is that i have no problem with serving 2 wines, rather than deciding on one.

yeah. i suppose it isn't that expensive with the benefit of hindsight.

you should have went to Thalia.

Thanksgiving... gewurztraminer a coupla beers as well and then it's nap time gallons of oil deep fried my hand to a stump next year i'm roasting

am i the only person who pours 2 wines at thanksgiving, a zin and a gewurtz, and drinks them in alternating sips, depending on what the moment is moving me to do?

how about cooking ahead?

i think that answer is clear.

i've got about 18 hours to come up with a stuffing/dressing recipe, and i've never made it before. i want to use these apple/cherry sausages from Whole Foods that i've been scarfing down. any recipes or ideas??? edit: i should mention that i've deep frying the bird, and as i don't want to offend the pedants, i'm more interested in "dressing."

the sliding thing hasn't been a problem. i use a bit of cornmeal on the peel, and don't have any problems. although occasionally it all wants to slide to the back as i'm removing it (edit: just like hjshorter's ), as it only takes about 3 minutes to cook, and the toppings don't really set. i've taken to just using a fork at the front of the pizza to pull it onto the peel. hence the broken off bit in the above pic. additonally, i've taken to moving it to a low rack when i use it, as it makes it easier to negotiate. the angle was just too extreme with it on the bottom of the oven. one of the revelations that i had was that you don't need to put a bunch of stuff on the pizza. i was so enthusiastic at first that i was throwing 3 or 4 toppings on the thing. clearly you want to build from the bottom up, getting the foundation of a good pie with clean flavors, and then adding on if necessary. however, i'm not adding on too much, but rather substituting or removing ingredients. another popular pie is just evoo/s/p and garlic. and i'm still perfecting a mushroom and blue cheese pizza. the balance on that one is all out of whack.

but of course. two obvious reasons: 1) it *should* help regulate heat 2) there's no doubt that it's easier to leave it in than take it out and find a home for it.

i've been having better and better luck with my pizza stone. i think i'm finally hitting my stride, and i'm realizing exactly what i'm shooting for. the current favorite, and the benchmark for me, is a thin crust, with pomi brand strained tomatoes, fresh muzz, fresh basil, s/p/oregano, and olive oil. it has been a big hit with guests.

i was lucky enough to eat at il ritrovo a few weeks ago. outstanding. i'll be posting notes soon enough. their wine list isn't huge, but seems well-selected. marco, the chef/owner(?) seems into wine.

i've considered a salt mill only because the sea salt that i buy is super-coarse, and the finer grain is too fine. i'd like something in the middle. but, i haven't gotten a salt mill yet, as it's pretty low on my priority list.

we make them up. shhhhhhh. seriously though, you might want to consult something like a flavor/aroma wheel. it makes the analysis of flavors much easier than just going in blind as a novice trying to pick out "sulfur" or "blueberry".

I know it isn't going to impart the kind of flavors you'd get from smoking a pork butt, for example, but I like to play with fire, I'll be out of the way of the amateurs in the kitchen, and there seems to be some sort of requirement that one drink lotsa beer whilst grilling. i'm with ya, kid.

i think it'll add something, but probably not much more than roasting. at any rate, it *sounds* pretty sexy. i say if you need a place to cook the vegetables, the grill is a good place.

i'm with sam if you're trying to save time/space. i've got some soup from 3 weeks ago in the freezer that i plan on taking out. if you make it tomorrow or the day before, you could easily heat it up on the grill to save space as well.

al_d, good idea with the duck. any autumn squash would probably be good. i've had luck with a few. generally, i saute an onion, grill the veggie (i usually boil in stock), throw it in a blender with some stock and a bit of sugar and seasoning, and let 'er rip. i can't think of any perfect matches spice/veggie-wise right now, but you certainly couldn't get hurt toasting some cumin and coriander for flavor in the soup. more exact, and better, ideas will come, no doubt.

you're bringing back memories. i had 1/2 of 800g in florence. it was unlike any steak i'd ever had. you've just given me impetus to finish my notes on those meals. thanks for the pics!

awesome, poots. and thanks for the pics!

jason, please buy this and put a turkey in it. thanks.

i've recenty been enjoying an aged gouda with huge crystals of salt dispersed throughout.

i don't think, in the long run, new york needs anyone's couple of thousand dollars every couple of years. if you chose to stay away from the greatest city in the world because you can't have a cigarette with your drink, well then we NY'rs might just be better off.