TarteTatin

What a great picture of the group!

Okay. We've been to France maybe 20-25 times at least. For a week or two weeks at a time. I've been studying for years at Alliance Francaise. I understand quite a bit in France, if people speak slowly. So, my comprehension is good. I tell my fellow classmates and teacher in Philadelphia about menu French and French slang from our French friends. However, my grammar and accent are HORRIBLE. I just don't understand subjunctive, and all those other terms. Maybe I never learned them in school? I never get any better. It's embarrassing. I'm still in the early levels of French class, and I just don't get any better. David Sedaris was better than I - many years ago!

Yes, Sharon. That was the price. Of course, I asked for the biggest one they had to feed a lot of people. And, it was a butcher on the I'sle, opposite Bertillon, which was a really stupid touristy choice. Now that I look back. He got really mad when he weighed it and then gave us the price and I quickly converted it and said , "no thank you." Really pissy. Like, "these stupid Americans".

I know is I tried to buy one at a butcher's and it weighed out to what equaled $125 american dollars. I went to a marche instead and bought a "ferme" (I think that's the word) for farm chicken, and it was pretty tasty. Rotisserie de Beaujolais, right next to- and owned by La Tour D'argent, has very good rotisserie chickens and duck, but I'm not sure they're actually Bresse. Oh, the memory of Bresse chicken from Georges Blanc in Vonnas, near Macon!! Yum.

Padma was wearing a butt pad. Take a close look.

Didn't we see her in a brief second in a preview, slip on the kitchen floor in her heels and fall on her backside? Or was I dreaming?

I'm so excited! Our farmers market in Center City Philadelphia had a stand that has locally grown artichokes. They were great. I think he's the first and only one in this area to grow them (that I know of).

St. Menehould. They have a great restaurant that we read about that serves frites cooked in pork fat. Du Cheval Rouge. We went a year ago in the winter and they were closed. So we went across the street to a place that looks like just a bar in the front. Once in the back, however, it was a charming dining room and Mr. Tarte Tatin had the most incredible pigs foot. I, however, not eating most of the stuff on the menu (not a picky eater, but this was a bit much for me), ordered a simple lardon omelet that was delicious. There was also a great local aperitif too. Wish I could remember what it was... The town itself is where Louis was re-captured just when he was leaving France.

Wow. That pork trio looks incroyable! My French class was there last Wed. The welcome was wonderful, the food super, and the staff all delightful. I love getting good service, which we got....which includes knowing who ordered which dish. I can't stand it when food gets "auctioned" off (who gets the salmon?). The two gentlemen servers were very professional and friendly at the same time, and had a sense of humor from our large, loud party...and patience. My chicken livers were the BEST I've ever had in my life. I think they were carmelized, or maybe it was the walnuts. Mr. Tarte Tatin's sweetbreads also delicious. He had soft shell crabs, which were a little small, maybe should have been three instead of two, but they were good. My pork shoulder over lentils with sprouts and that poached egg on top, was GREAT. The scallop app looked good that others ordered, nice and plump. I also saw some nice salads. For entrees, the chicken, duck and pork loin looked good. We had a molten chocolate thingy for dessert, with vanilla ice cream and raspberry sauce. Another at our table had a fruit tart. Really nice all around.

Yes, as we all know, its not our individual opinions that count, but publicity and public relations people. I prefer word of mouth and respect for one other. How unique.

All depends on what sort of issues you had with the stove - I've run across the same complaints on Garden Web - It would seem that the further you are from the factory, the "worse" the service is. But it's tough to sort out what the issues are - When my stove was first installed there was a problem with the ignitor on one of the front burners. I figured out that it was mis-alingned and readjusted it myself. I've also re-configured the burners - moved one of the 22Ks so that both of them are together. Took me ten minutes without tools. If there had been a problem with the doors or the ignitor module it might have been a different story. But seeing as this is a totally uncomplicated piece of equipment that can be serviced by any qualified gas stove installer I'm not sure what you're talking about. I've found BlueStar to be very accessible - spoken to people at the factory when asking about configuration and found them very helpful.

Those snow peas I bought at Fair Food yesterday (Friday) were just so delicate and flavorful. Delicious. The strawberries were good from there too! Actually tasted of strawberries, not cardboard. I dipped them in a bit of goat yoghurt from Fair Food. But, actually preferred both tastes better-- separately. I'm the same way with wine and food. I love good wine. I love good food. But like to appreciate each taste alone.

I looked at the DCS but I've discovered that I don't like that whole "Sealed shiny cooktop thing." It's far easier to maintain a "rough finish". And when something does spill on the removable grate/basin you only have to throw one in the dishwasher. On a sealed top you're always wiping spills so that they don't "burn in". And you still get stuff stuck to it.

I've got a BlueStar and I really like it - It's just a "big ol' box of fire". Six burners, broiler, convection oven. I opted for the 22K Nova burners in the factory configuration, though if you want to spend the bucks it is possible to have the range custom configured. I've reconfigured it by unplugging the ignitor wires and moving the burner stars. I now have both the 22k burners in the left front and middle positions and the three 15K's in an L with the simmer burner behind the 22k. My model is the RNB366BSS in stainless steel. If you've looked at the Blue Star Cooking website, you know it's possible to get these ranges in a rainbow of colors - we didn't want to wait for it and I didn't want to spend more on it than the basic price, which was high enough already - though not as high as a Lacanche. I think the thing I like best about it is the fact that it's really simple. The only electrics/electronics in the thing are the ignitors, the mechanical switches for the oven lights and the convection fan, and possibly the thermostat. Quite a difference from the Miehle's, Dacor's and other "high end" appliances out there. I had a Dacor for seven years, but it was a real trial. I was never sure what was going to happen when I turned the oven on - Too hot, too cool, just right? This made baking almost impossible. And it's little electronic brain died at six and a half years. It took me four months of back and forth with Dacor to get them to pay for the replacement "Brain". At which point I sold the stove. The dishes I've done with the BlueStar oven have been spot on. The oven is pretty fast due to the convection fan - though you don't have to use the convection. The 36" range oven will also take a full sheet pan, unlike the Viking. The racks come completely out so cleaning is very easy. Cleaning the cooktop is easy as well. Take off the burner basins and the grates and put them in the dishwasher. The burners are HOT and because of the cast iron basins retain heat. This is a good thing but you have to remember to actually take pans off the hot burner if you want stuff to stop cooking. They really work well when you want to do big pot blanching of vegetables and I was able to get a true 'restaurant char' when I cooked burgers on a grill pan. Never was able to do that with the Dacor. The simmer burner is a great thing and able to keep larger pots just at a bubble. No need for a wok ring either - just take off the grate and put the wok on top of the burner star. So those are the pros. The cons are minor, to me. Cosmetically there are a few issues: A small gap between one of the front grates and the panel, the oven control knob came off its shaft way too easily though I fixed that in about a minute (Chef friend said the knobs come off all the ranges in his kitchen - "Ignore it, it makes it easier to clean"). Apart from that, no complaints. And hey, I bought this thing to use, not look at. Depending on your point of view, the open burners might be a liability, but they are easy to clean, and won't show the crud in the same way a sealed, shiny top does. Make sure you have a really good hood. This thing is a beast and without a hood it you'll be setting off your smoke alarms every time you use it. The step up configuration doesn't sound like a particularly good idea to me. The chances of hot pots falling over if placed wrong would always be a concern. Grills, griddles? I just don't do that much with them so no opinion there. American vs BlueStar vs DCS - Well, I looked at all three and when I mentioned the DCS to the guy at Airs he just shook his head. And he sells them. The American range seems like it's not as well built.

Sorry, David, I did read that review. I forgot...

We ate there once, either in the late 80's or early 90's. Very good memories...

Great article in today's Sunday New York Times Magazine. All about Talula's... Super for them! I'd give you a link if I knew how to do it.

Ansill Fork

We had a great tasting and tour there in January. Brought home some of their Chateau-neuf-de-pape that they make from some land there. Also brought home some Calissanne olive oil, which we have yet to taste, and Calissanne coing (quince) jam.

Aww, c'mon, where's the best Cassoulet in town with REAL tarbais???? Brought back from France? And, lots of duck confit, and local lamb sausage and pork belly, and local lamb shank and ham hocks and...

I still don't understand why I can't get a burger cooked the way I want ANYWHERE. I love the burgers at Standard Tap in Philly. However, they just won't cook them Medium Rare to Rare. It comes out medium well. If I insist on telling them in advance that I'll send it back if its overcooked, I get it just about raw. Raw is not rare, nor medium rare. Why can't anyone, anywhere, cook a burger medium rare to rare? What is so difficult? I can do it at home! Places serve steaks medium rare. Why not burgers?

The most exceptional/memorable meal I've NEVER HAD was the incredible memory of M.F.K. Fisher talking about eating alone in a place in Burgundy. Where she walked to the restaurant and was the only customer, and a single waitress bringing course after course out, and the Chef, and the truite au bleu. What a super story. Does anyone remember the title? We used to have "reading dinner parties", where after a multi-coursed dinner and lots of wine, each person read out loud- whatever they liked. Some people read stories, some poems, some read prescription instructions, etc. Twice I read the above story. Just love it.

Hi- I did a search, remembering a discussion about this topic recently, but couldn't find anything. Can someone point me to it or recommend: A guest from France is coming and loves good American steak. Where should we go? I seem to remember Capital being the winner...but I can't find the thread! Thanks.

Definitely Georges Blanc, many years ago. The atmosphere and our hotel room and the gorgeous flowers on the canal-- totally added to the experience. I remember the most amazing amuse with our cocktails. I remember that amazing poulet bresse. I remember an incredible magnum of wine. I remember the most amazing cheese cart, with REAL bleu de bresse. I remember the most amazing fromage blanc (fromage frais?) in the morning for breakfast. With brilliant fresh raspberries. I remember watching the chefs work while passing by the window in the corridor on the way to the back garden. Just brilliant. And then we went back a few years later, and they remembered our name when we walked in. (I know, it was probably in their computer from the first time; but it still made a heck of an impression on me) The town had gotten Georges Blanc "Disney-fied" by then, but it was still outrageous. I also remember my "first times" with fondness....La Tour D'argent, Auberge D'Ill, Jamin, etc. Georges Blanc was after those experiences; and I felt like I could truly enjoy Georges Blanc more, like having sex after the first couple of times...with true appreciation and abandon. (like Robyn said).

We haven't eaten there yet, but have driven by lately. They have just finished building an outside brick pizza oven. Or, that's what we thought it was, but we talked to someone as we drove by, and they are intent on grilling meats, etc. outside. The concept and the actual oven itself, looks cool.