helenas

One of those chefs being Bourdain, if i remember correctly.

Recently i bought a contraption to roast birds vertically. I'll start with a chicken and if it works well, will try duck next. Has anybody tried this method and what tips can you share? I'm planning to use Lynne's Vertically Roasted Chicken recipe by Lynne Kasper, who i guess knows what she's talking about...

Classic wines for everyday prices .

Although cilantro looks like a fragile herb, it withstands quite well a long braising. I picked the idea from Madison's "Vegetarian cooking for everyone", but cilantro is used in many different ways in one of my favorite cuisine, Georgian, of former Soviet republic. I've just made a beef stew using a full bunch of cilantro, stems and all, other ingredients being potato, ground canned tomatoes and some dried new mexico peppers. Incomparable aroma (mainly, due to cilantro)! ( a lot of taste also, but it's partially due to amoount of butter, that the recipe calls for)

Thanks, Steve, and i never took it personally, i was just joking! My sentiment exactly! When i was reading the part on this toss, John Thorne's words came to mind (quoting from memory): "Alice Waters,.. Deborah Madison?.. Who cares?"

If somebody has time and is comfortable in doing so, could you please explain the dead silence with which this post was met? My only explanation that the dish DOES sound boring, but then how to explain that two jaded foodies asked for encore - there should be something...

I don't know about you, but i've read through "Barcelona Dine-A-Thon" in Food Arts Oct 2002 issue several times; so much i liked it. And there is one dish, that i really want to try, so enticing it sounded. Actually, it sounded pretty boring, it's just the way it was described made me think about it: "A warm-up tapas at the small and cheerful Santa Maria...A toss of wheat berries, hazelnuts, and vegetables laced with Mimolette cheese is so good we call recklessly for an encore...". Side note: The participants in this tasting was Gael Greene, author of the article, NY restaurant critic and Suvir's friend; and Jose Andres, chef of Jaleo, Washington, DC and friend of Steve Klc... Your ideas in recreating the recipe are very welcomed.

Finally got my order from buy.com containing books by Ripert and Boulud. But here is a catch: i don't know which one to start reading first, or maybe i should continue with Paris Sweets that i got couple of days ago: also a fascinating read. But i swear - i'm not buying more books this year, unless it will be attractively discounted "Jeremiah Towers Cooks" or Girardet or Patterns of Home: The Ten Essentials of Enduring Design btw, any other fans of Not So Big House series here? And since we're on the subject (although seriosly off-topic) what are your favorite interior design books?

One more butter to try: Cadi - "authentic pirenees mountain butter" - tried it with just piece of country bread and Jacksons Of Piccadilly Earl Grey tea (another current product of choice). Perfect five o'clock!

Cant' you just buy the clotted cream in a gourmet store (in my area Wegmans carries it), or it's a different thing altogether? As for CF, i think the one from d'Isigny is a winner!

i just got Penzeys' catalogue and here is the thought: you might want to check their different sausage seasonings, which probably make a lot of difference in the final product - Sausage Seasonings

Dave, i've seen the recipe in the Garde Manger: The Art and Craft of the Cold Kitchen book. Unfortunately i don't have this book, but you can find it in most bookstores (you might check B&N on Route 35, close to your work) and just copy it from there. edit to add the question: Where do you get casings?

Atlas pasta machine can be found in Linen&Things or Bed,Bath&Beyond. The standard price is $39.99, and with all the 20% discount coupons i get every week from these retailers, i will go get my pasta machine pretty soon. Thanks Suvir for helping me to make my mind!

Any chances for carpool from Jersey? Thank you.

Impatiently waiting for my order of Ripert's and Boulud's latest books to arrive... In the meantime started "Natasha's Dance" - a cultural history of Russia; it's a great read to whoever wants to understand our enigmatic russian soul.

OK, i have a public confession to make - it was me who cancelled... The reason being my husband who left for a long trip to Far East leaving me lonely and moody. But i also realised how much i miss you guys, so is there any chance for me to be reinstated as a participant?... Suvir, Please?..

Suzanne, so why do we like australian vogue so much? myself - for great photography and unusual recipes. Although maybe it's because i'm not that exposed to australian food writing style. Somehow i feel this magazine is similar to Donna Hay's approach: kind of East Meets West, but very clean and thus very attractive.

After being introduced to this magazine by Suzanne's posting, i'm hooked: all three issues that i got are wonderful.

Just browsed through Ripert/Ruhlman A Return To Cooking. Stunning! Same format as French Laundry book (influence of Ruhlman, that coathored both?). Pictures and also great paintings; recipes look interesting. Does anybody have the book?

Vologodskoe butter? (just being patriotic)

Esperya and Gugino seem to agree with you. Prompted by esperya's newsletter i went to WS site to search for Gugino on butter. Here the result of his tasting of 13 artisanal butters (link).

Is it known to everybody except myself when does this exciting event start?

Toby, thanks for recommendation: recipes are really good, in addition to great picture and reading. For those who are interested, you might explore the book further using "Look Inside" feature on amazon where it's available for a fraction of it's original price: Anne Willan: From My Chateau Kitchen

This is what i hate about egullet - since joining it my spendings on food related stuff have wildly grown just recently - all these deals on wine glasses, calphalon non-stick... Oh, and btw, there is a deal on the magazine mentioned by Liza: Special Deal at the end of the page

What Suzanne said. As for cooking with cheese, i keep Cuisiner les fromages by Guy Martin in my wishlist. I love his Vegetables book, so i expect no less from his cheese book.