Spoonful

My two very favorites: 1) La Pâtisserie (Pierre Hermé) 2) L' Art Des Entremets de France (Bellouet and Perruchon) 3) I also second the Time Life Good Cook series, Baking with Julia, Nick Malgieri and Nancy Silverton.

Here's what Amanda Hesser had to say. edit: I bet she went googling!!

Veggie peeler? Will Oxo work, Dave?

I totally agree. FG Ours is a Sabatier, very thin and flexible and I'm sure your knives are fine. You might just need a little practice. Edit: make sure your meat is cold.

Sandwiches! Prêt à Manger is an English chain of sandwich shops which has 12 shops in New York and hopes to have 40 by the end of 2004.

The thin long knife on your left should do the job neatly and easily.

Hamburger on baguette with Dijon, sautéed mushrooms and onions, with blue cheese a side of homemade FF and mayo and a roasted red and yellow pepper salad topped with more blue. Hubby had his with Ementhal and his salad was topped with Feta. That's Johnathon's fault

how about a major salmonella attack!

I use a plastic egg separator.

If you change your mind: In Knightsbridge, just along from Harrods, I would recommend Racine, 239 Brompton Road, London SW3. Tel 020 7584 4477. The wonderful food and service, in luxurious surroundings, does not come at a wallet-puckering price. In fact, you can have a three-course meal with wine for around £35 a head, which, tragically, is almost unheard of anywhere in London, never mind in this chichi part.

I have a IBILI cast iron reversible grill-griddle pan, of rectangular shape that fits on two burners.

How about Old spice

1) I think: Tandoori and Tikka, my two very favorites. 2) Most of the time, if not all the time, the skin is removed; it's also often marinated overnight. The basic marinades often include yoghurt and various spices (cumin, coriander, garam masala, turmeric) along with garlic and ginger. 3) ??

I'm all for chunks.

If you will consider a paste, here's a tasty recipe: Pork Tenderloin with Curried Spices Canola or grapeseed oil 1 ½ tablespoons coriander 1 teaspoon turmeric ¼ teaspoon each of ginger, nutmeg, cinnamon and Kosher salt In a small bowl, stir all the ingredients together, add just enough oil to make a paste. Coat the meat with the mixture and leave at room temperature for 1 hour. Preheat the oven at 350º F. In an ovenproof pan, sear the meat on all sides then transfer to the oven for 15 minutes. Rest the meat for about 10-15 minutes (the meat will continue cooking and the juices will redistribute) Transfer to a cutting board and slice diagonally. Serve with Basmati Rice and Pear Chutney

What? No answer for the young lady?

You could steam, in their jackets...

Fav herb: well it's a blend (herbes de provence) Fav spice: cinnamon

I must agree with you. I find that a very soothing experience. Great, I'm looking forward to 2 answers!

What stage is that?

Ditto Butter. I'm the BUTTER QUEEN

Lunch: River Café I read a review of the River Café (about a year ago) which accused it of laurel-resting. There are minor irritations—the booking policy (two evening sittings – and second-sitters must vacate by 11 pm) and more than a whiff of 'attitude' among the trendier-than-thou waiting staff. That said, to eat outside at the River Café, almost at the water's edge, on a spring or summer day, is still an experience one should enjoy at least once in a lifetime. Lunch at one of the terrace tables on a fine day by the Thames with the 150-bin all-Italian wine list at your mercy is a blissful experience. The food is usually delicious, always plentiful, and always exciting (the menu changes twice a day), but the service can slip at weekends. Best time to go is a weekday lunch. Musts: Chargrilled squid with fresh chili and rocket; chocolate nemesis; fresh seasonal papa pomodoro; porcini and potato soup; chestnut and celeriac soup; pansotti and pumpkin; tagliarini with raw porcini; spaghetti with ginger and tomato; tagliarini with red mullet and bay leaf; new potato and black truffle risotto.

I also boil them in their jacket, the day before. The frying medium is usually good olive oil and butter (clarified if it's available). In a separate pan, I sautée some onions (in olive oil and butter) and towards the end, I add a few cloves of garlic, minced and add this mixture to the potatoes when they are almost done. No paprika for us, just finished with fresh thyme.

This is my favorite subject too! Great find, thanks. Gotta get me some olives Olive

We should meet and be villainous «à deux»! Mussels, lobster and most fish except haddock.