helenas

Probably, not a good idea; i baked it yesterday and it came out pretty ordinary. I'll try some russian black bread instead.

This is the article in the "Departures" (http://www.departures.com/ep/ep_0103_barcelona.html)

Kim, have you checked the International Wine Center? Nina and some other folks attended the program there this fall, and my husband and i are planning to sign up for the spring. We're going for an intermediate program, but for your husband you might consider to look at the advanced level program (Advanced Certificate )

Robert, thanks for sharing. Have you tried to prepare Fagioli al Fiasco? It's been forever in my to do list. As the cold season is upon us, i started to look longingly in the direction of my fireplace, thinking that maybe this year i'll finally get the Tuscan Grill.

Any latest update? Did you enjoy your class till the very end? We're planning to sign up for the spring class (intermediate level) which starts end of January.

Can somebody tell me more about this salad. Now i'm obsessed too. I even bought brussel sprouts on my way back from work. But now i cannot find any clue on how to proceed with these little guys, actually never made them in my life. HELP!

Are Jews from non-Bergen county allowed? Can we join you?

Jason, China 47?

Suzanne, great review! Keep them coming. And now having Suzanne on my side, i'm ready to come clean on his "Sauces" book: i don't find it useful for me as well.

Could somebody enlighten me about driving to the city downtown around 10pm? We're going through holland tunnel. Are there any limitations on incoming/outgoing traffic? What about parking? Any web site where i can find the latest information from the Port Authority (they own the issue, true?) And to make it food related, should we have dinner at home, or we can find something open at that time around Tonic club which is close to Delancey Street. Thank you so much, :forever grateful emoticon:

Tasters Guild New York will be hosting the following event: FOUR DECADES OF AMARONE Date: Thursday, January 23, 2003 Location: Hotel Shelburne Speaker: Charles Scicolone, Wine Writer and Educator According to Italian Wine for Dummies, Amarones are "rich, heady and robust." Michael Weiss, in Exploring Wine, states that these wines are "powerhouses full of rich and warming fruit." Fifteen delicious wines – the perfect way to start the new season. Wines: 1962, 1967, 1974,1977, 1979, 1980, 1988 Bertani; 1971, 1977, 1981, 1983 Tommasi; 1974, 1977 Boscaini; 1986 Righetti and 1995 Masi. Members: $115.00 Limited to 18 attendees Non-members: $130.00

Recently i made the sauce for polenta using Hubert Keller's recipe from F&W. It calls for a teaspoon of honey and i used hugel garrigues honey . The result was just incredible. I think it was the first time in my life i produced something with such complex flavor; i was really proud of myself!

We're meeting our friends for dinner this Saturday. We're looking for a decent restaurant serving japanese/thai/chinese in our area (they're from New Brunswick, we're Manalapanese). Could you recommend where to go? Thank you so much. edit: spanish/middle eastern will do as well. thanks.

Great idea: there is a recipe for chocolate-cherry bread in the new Boulud book (not to worry, it's yeasted). As for butter, i can contribute the Russian Vologodskoe.

Just amazing! Look at all these activities . They grouped them conveniently by price. Santamaria's dinner at 300CDN, probably sold out already?

For the first time yesterday i tried to cook red (camargue) rice. The instructions on the packet said 25 minutes: after 40 minutes it was still not cooked, and i declared a complete failure (i hope i can tell the difference between chewey and uncooked ). No side dish that night, luckily we had plenty of wonderful country bread from WholeFoods.

Steve, as i recall there is a chapter called "Capital of Pleasure" where gastronomic pleasures were addressed after those of vaudeville and before those of sex. Curnonsly was mentioned. As for food, have you seen recently published "French Gastronomy" book about which the president of FCI said the following: "I thought I knew a lot about French gastronomy until I read Pitte's[the author of the book] account. What a sinfully delicious book. I couldn't put it down!"

Have the members seen/read the following book, which i recently browsed through in Borders - Paris: Capital of the World. Here are two reviews i found on the web: When politics, literature, art collided to create 'Paris' and Ah, Paris! The world capital of nostalgia

Great, now i'm really ready for my food trip to Englewood. What are the other must-visit-food-related-stores in vicinity?

My Bordeaux glasses were finally shipped yesterday (although i got the first shipment - Burgundy ones, more than a month ago)

There is a chapter about Bruce Cost in Ruth Reichl's book "Comfort me with apples": this is how i learn about him.

WS also runs Smart Buys online. Ratings aside, do you think that tasting notes are misleading as well?

Toby, thanks for such an inspiring post! Now i'm on my quest to find the appropriate pork belly. And i wish we would have more of those "recipe analysis" kind of threads.

Thanks Suzanne for your words of sympathy; actually smoke fumes nothwithstanding, we're good here, and well fed, i should tell you. The chicken is out of the oven and from what i can tell from the wing tasting (OK, i also tried some breast meat), it's very good and moist. Since i had a pizza stone in my oven, this is the only thing that was hit: cleaning should not be a problem. Now i only knew how to get rid of these fumes

I'm in the middle of the disaster; isn't it embarassing? On the 20th minute i decided to add some water to the cake pan, in which my chicken was sitting proudly on it's vertical roaster: and you know what happened :dramatic pause emoticon: - the pan cracked ( no wonder, since it was Chantal ceramic baking pan). So here i am, surrounded by all this smoke and surprised pets, with my husband still in Japan! Amarone supported, i stubbornly carry on my mission. To be continued...