awbrig

cool story Kim, I can picture that...

Mixmaster, isnt all peanut butter raw? Never heard of the difference between raw or cooked peanut butter...

Yes, the tomato sauce really kinda sucked, very watery. Forget the recipe, I guess it was pretty bad. However, it would be fun to relive that though, for a night - so if anyone has their mom's porcupine meatball secret recipe cough it up, please...

My Mom occasionally did Porcupine Balls - basically balls of ground beef mixed with rice in a tomato sauce...I vividly remeber these for some reason...and havent heard of anyone else having them...has anyone? and/or have a recipe. thanks

Rick Tramonto has an outstanding new book out called - Amuse-Bouche: Little Bites That Delight Before the Meal The pictures are done by the same photographer that does the Trotter cookbooks, Tim Turner. They are stunning... The book would be great if you entertain people for dinner and want an impressive amuse to wow your guests. I'm always looking for ideas like that...and this is one of the only books in this area (upscale amuses) that Ive seen - aside from Martha Stewarts Appetizer Book... There is even a chapter dedicated to Caviar and specifically The Caviar Staircase! I recommend this book for you TRU fans!

Juicing, slicing, eating! you forgot about staining everything in sight!

Robert, Ive never been to FL but obviously have the cookbook and have done a lot of research on it and have tried many of the recipes...tough stuff to prepare and create...Its always a bummer when the figurehead is not there when you are...but always a thrill when he/she is! I think Trotters is probably very comparable but the surroundings not as beautiful...and the value probably better, but not by much and it is still very very very expensive $300 a person or so...but worth it... Come to Chicago and Ill buy you dinner at Trotters...

Anyone know anything about this 2000 vintage. I picked it up today at Whole Foods for $46.00. The most Ive spent on anything from Australia...Will drink it next weekend with a filet...wonder if anyone has had it...thanks...

togarashi Jin? I have been searching hi and lo for it...where do I find this stuff?

awesome report...the salmon cones were good at least...sorry the rest was a little bit of a let down... do you have pictures of your trip to FL?

I made seared sea bass with a white wine lemon herb sauce w homemade garlic mashed potatoes...I find sea bass very delicious even if they are going extinct...

The Phantom Curry Steak Recipe...Im beginning to doubt there really is one...

dont take me serious either I was kidding about being trivial about caviar , I was dead serious...

mike, you didnt waste your money! you just gave a great review and we are thankful and you probably learned a lot of what you like and dont like and prob experienced food and preparations you had never experienced before... you didnt waste your money and I was being trivial about the caviar...you ate better than 99% of the world last night!

the differences arent little

i thought if you get the chefs degu that you automatically get Beluga...it was when I went...If you dont get chefs degu the up charges are Tramanto's Caviar Staircase Sevruga, $15; Platinum Sevruga, $25; Golden Osetra, $35; Beluga, $35; 000 Beluga, $45

hey Karen can I have your brown butter green beans w hazelnuts recipe...that sounds awesome!

I love TRU. I especially love the artwork and the minimalist space, and the food. The food is wonderful, colorful, and whimsaical. The staircase is your basic accoutrments, egg yolk, shallots, capers and creme fraiche. You get a generous serving of each type of caviar and I would recommend upgrading to Beluga.... Check out TRU's website.... http://www.trurestaurant.com/welcome.html

Mike, That was a sore spot in our latest visit...I was surprised by the charge...seeing we were a party of 2...Granted I usually tip 18% - 25% when I dine at Trotters but being told what to tip bothered me a bit... CT probably is doing this maybe because: -people dont tip as much on the wine when they order expensive bottles of wine as opposed to food only -since the bills could be substantial perhaps people cant figure the amounts properly -people may drink too much and not leave an approriate tip -CT feels his excellence service justifies an automatic add - on -CT tends to try new things and not be conventional Whatever the reason, I think it is a poor decision and I hope he gets rid of this policy...

Shrimp Fricadella w Dill and Caper Sauce - amazing

Im guessing steak coconut milk curry paste cilantro basil heath bars

I read that brining affects the skin, is this true, Also, how about coarse sea salt?

Whole Foods say they are having fresh turkeys for Thanksgiving...anyone ever tried one of theirs?

That is a nice floor and a nice oven... Tommy here is a good link that discusses the different types and qualities of turkeys...about 1/2 way down the article or so... he didnt really recommend fresh turkeys...i think you'll like the article http://www.goodeatsfanpage.com/SeasonMisc/...yTranscript.htm also on foodtv.com they have a short video series on preparing and cooking a turkey

Alton Brown's technique brines the turkey, he doesnt stuff it w stuffing - bacteria concerns, doesnt truss the turkey, and he roasts it at 500 degrees... http://www.foodtv.com/holidays/thanksgivin...0,6849,,00.html what have been your results for the people that have used these techniques such as not tying the bird or roasting it that hot...