awbrig

Why do you have to brine? i found a recipe that doesnt say to brine - just salt and pepper and putting sage leaves under the skin...what does brining do...

what size turkey do I need to serve 10-12 adults 5-6 kids? what is the general rule for size of turkey - amount of people...

It's my first year making one this year...Anyone have any great recipes/techniques for roasting a turkey or what brand I should purchase. Thanks!

I am in the money management business..

Exactly, and this is an old rumor, very, very old. He is not leaving Chicago.

oh, unless you know for fact since you work there right? whatever, yourself...unless you can provide backup that Vosges isnt what they say that they are...back it up instead of your own opinion. I can give you 25+ links of articles on the high quality of Vosges Chocolates and the fact that the Chicago Field Museum chose them as representing their Chocolate exhibit does say something...so whatever...

Lesley, possibly. i have been invited to the kitchen of Vosges...so lets see ok? Not saying you're wrong or right but lets give the other side a chance... Katrina mentioned to me that there are many untrue rumours around in re to her chocolates and Im excited to find out more...

"The James Beard people actually reported in January of this year that Trotter was going to leave the restaurant on account of the divorce. Clearly, this didn't happen." FG, as you read the article your link provided...which I have seen... simply states that, at the time, he may plan on leaving the restaurant, but the article does not give a reason why...the article, as a note, mentions he is getting divorced but it does not imply that is the reason he is leaving...you just assumed that...

Why are you "trying to get a grip on his personal life"? I may be a huge fan of Charlie and his cuisine and his restaurant but I wouldnt categorize myself as a groupie....well maybe...I have eaten there more than 80 times... Charlie is a friend of mine and my wife as well as a client of mine...I do know some things...

FG, Total terribly wrong info in the first place.... He was going to be relinquishing the day to day operations of Charlie Trotters, in Chicago and focus his energies on the opening on the restaurant in London and possibly a new place in NYC...Well, the NYC place fell thru due to what the Ritz wanted to charge for space and control and London is still a go...So he will be spending time between CHi and London as opposed to NYC and London...his pending divorce has had nothing to do with him potentially not staying in Chicago and I am surprised that the James Beard people told you such gossip...

would you guys be interested in getting her as a special guest on egullet?

Get a Job at Vosges so you can give me a discount! Good Luck Im sure they are a great place to work!

http://www.vosgeschocolate.com/truffles.html

I have used Ghiradlli in the past and occasionally Vahlrona (obviously better)...I used to use the Ghiradelli a lot because I thought it had a great reputation for being a high quality chocolate and the price was very reasonable... My expert chocolate friend told me that Ghiradelli is complete crap...Is this true? I just picked up 3 large bars of Scharffen Berger which my friend suggested which has 70% Cacao...anyone know what % Cacao Ghiradelli Bittersweet has? And any opinions on any of these brands, thanks!

I agree that regular tabasco sauce is very mild however it beats nothing when you are out at a restaurant and don't have any other choices...

Charlie and Lynn are getting a divorce. I don't think it is of anyone's business as to why or what the settlements are. They are still friends and Lynn is very supportive of the restaurant as well as Charlie. Don't believe everything you hear or read...

worst beer ever tasted was a bottle of Miller Lite I was drinking at a party in college that turned out wasnt mine and had a cigarette but at the bottom...

I measure and I think its pretty important... i take my food seriously baby

ok, Im easy... but I could be right since your quote says up to 3 years and I said a few months which is within that timeframe

suz, I would luv the recipe when you get around to it!

great idea on the zest, thx! I also use dijon in my vinaigrettes but cant see using it in the lemon thyme one...

I love vinaigrettes...My favorite is from one of Trotter's books, Lemon-Thyme Viniagrette... 1/4 cup lemon juice 1 tbls Champagne Vinegar 5 tbls olive oil 5 tbls canola oil thyme salt and pepper I use 2.5 tbsl oilve oil and 2.5 tbsl basil oil.... Im always looking for great dressings or vinaigrettes, anyone have any?

Well I picked up Dave's Salsa today and had some with Blue Corn chips before our homemade tacos. This salsa is terribly hot, almost as hot as the sauce. You certainly can't put much on a chip unless you want to have major pain. I drank 2 full glasses of milk while sampling it... The taste is great though...

here is my friend, Phil Vettel of the CHicago Tribune, review of Heat, http://metromix.com/top/1,1419,M-Metromix-...l-11792,00.html

Liam is doing awesome...heres his first day in this world...thx for asking! http://www.infantxpress.com/depot/20043/an...uncement/002905 I am really surprised you dont know about Heat! Let me find you some info there is tons!