Wilfrid

That's encouraging. I had suspended it from my to-do list after Maurice's departure. I'll put it back on.

That's encouraging. I had suspended it from my to-do list after Maurice's departure. I'll put it back on.

Give me more. Did you make an au poivre sauce? Cognac, cream, peppercorns? Or did you just hammer the corns into the steak? Or both?

Oh good, another American delicacy I've yet to try. What is this one, let me guess? Some kind of minced meat with powdered seasoning in a soft white bun? Am I close?

So, a quick way and a slow way. I'll have to try one or the other. And thanks APPS for the explanation of why the roux doesn't thicken the gumbo - that was something which had puzzled me.

I should have thought that the bouillabaisse was the most difficult of those dishes to get right. What a disappointment. And does anyone actually say Fresh. like that in the middle of a sentence?

Let us know how it goes. Oh, I see they ship to the States! (Not that I ever need it, of course.)

Are these beans indigenous to the States, or are they known as something else in Europe. I just don't remember seeing them in the UK. Cute-looking things. Soaked, boiled, cooled, and served with olive oil, a squeeze of lemon, fresh black pepper and some snips of fresh tarragon, I found them very enjoyable. Quite meaty. I suppose they can be used anywhere you might use similar beans? Any special uses or recommendations?

My understanding is that a dark roux is required for gumbo, and certainly every gumbo I've had in Louisiana has been pretty dark. This is where I've had difficulty -and thanks, Toby, for the Prudhomme tip. I stir and stir and stir and never getting anything which loks much darker than a digestive biscuit. Even John's "golden brown" sounds a little light - will you get a really dark gumbo from that? So eahc of my attempts at gumbo has ended up as a pale - minstrone, indeed - colored soup which I've had to call something else. Toby: how dark does the Prudhomme roux get?

Edit to shut self up.

Race traitor. Small-minded jingoist.

I used to forbid the switching on of the television while we were eating together. I have had to compromise a little, as it's sometimes necessary to have the Yankees game on with the sound down.

You wouldn't willingly eat bloody chicken, though, would you? I must say, I didn't think I was taking a smaller risk by eating very rare duck; I just didn't know the same risks existed. And I am fairly well informed. Perhaps we've all been brainwashed.

Sorry, Lesley, no.

Unlike certain monuments to this site, that is a possibility I always contemplate. If so, I remain surprised that eating raw chicken is such a taboo, while rare duck is standard. Doesn't it suprise you at all?

I bet he does.

You really have to prise these things out, don't you. I'm sure I've asked about good BBQ in New York before. Where, pray, is Brother Jimmy's? And is the food hot? And are the plates hot? In descending order of importance.

Oxy clean is on my shopping list. I have major problems with napkins, especially cute little cocktail napkins, getting stained almost as soon as you look at them. Thanks, Margaret. If anyone is turned on by size, when it comes to napkins, I noticed Illuminations (see link in my earlier post) have some huge lap napkins in their Fall collection. They also have some "moss and bark" table mats - almost like collages. Maybe for Hallowe'en, although I immediately found myself putting together a rustic menu around the idea.

Exactly, spqr. There is a precise reason why game birds can be left to rot and chicken cannot. That is the kind of answer I would like to get on this question. I don't believe it's a matter of degree as I have never, ever heard a word against bloody duck for health reasons, whereas the chicken message has been rammed down our throats.

You'll all forgive me if I don't copy type the results. Cuvee made it. Rest of you can take a peek on the newstand if you don't subscribe.

I thought I did, months back, and didn't get a bite.

Chicago - Charlie Trotter made it, so not too radical.

Ta. That's why my search wasn't working. I got my sturdy French wine glasses there. Pricey.

Oh the temptation... I know. But whenever I suggest that my family background is thus, I am never believed. So I've given up.

I agree with you, Varmint. We might have a floral display (okay, flowers) in the middle of the table to greet our guests. It looks cheery. But we remove it when we begin serving. Candlesticks - We have various different shapes and sizes. I am currently using the flat, silver holders from Illuminations - I am sure there's a proper name for them but I can't find them even ontheir web-site. Incidentally, I think candles are fine for romantic dinners for two (or indeed one ), but with guests we have found that sufficient candles to provide light create excessive heat. I didn't respond to the question about plating food decoratively. Yes, I am compulsive about this too. I have been known to do it (in fact, I always do it) even at buffets, and certainly I do it at home, and I try to use sauces, herbs and spices to add colour to the plate. This is why I use the big white plates and bowls. By the way, I am stuck on the name of an expensive French tableware store on Broadway - two names - like something & Bosch? Can anyone help me?