Aloha Steve

The meal looks great. May I ask, what kind of pan did you use to make the corn bread ? It does not look like a skillet. thanks, steve

RLB's Tyrolean Ten-Grain Torpedo It tastes great, its a keeper. I used KAF Harvest Grains Blend for the grains.

Breakfast today was my last macaroon which I hand carried back from Paris. It was pistachio from Ladurée and delicious. I ate 7 of the 12 we bought I had on my list to try Hermé's this time and did not. I guess I'll just get his recipes translated, bought the book, and make them myself. They are sure to come out close to his. Hahahahaha right, yea, that's the ticket !

Mark, its almost 1:00 am just got in from a trip, reading your post if I knew of good place open this late, I'd probably have to go and order what I see in your picture. That picture is worth a 1,000 yummy words !

Since this topic has been bumped, I thought I'd tell you Mark that I tried hard for a week or so to find the recipe or someone who knew it. I did fid a guy who said he worked there for a while and we communicated a few times. He was going to get in touch with the owner..yadda yadda and nothing came about. Have you had any luck finding the recipe ?

Kerry, did you make this all in a Thermomix, except the bake ? /yup - ground the hard wheat to make the whole wheat flour - bunged in everything else - kneaded 6 minutes. Let rise in machine. Used fresh yeast. Less than 2 hours start to finish. Holy Mackerel, reason number 37 to get one of these contraptions!

Kerry, did you make this all in a Thermomix, except the bake ?

Must be nice not to have to worry about making a living. Unheard of really, to close a money maker like this. Actors do it all the time, stopping a role when their show is on top but usually not in any other type of business. I wonder what type of innovations for the making of food products he can or hopes to accomplish ? What happens to all the people he employes in the the two years ?

Great tastes put together and very inventive both decorating and mixing.

Heat up the schmaltz separately until it stops bubbling to drive out all the moisture, decant into a measuring cup and wait for it to cool down and for the particles to settle out, then pour the top 90% into a bottle and leave the impurities in the cup. Where can I find how to get the schmaltz when making stock ? The schmaltz is just the fat. So when you let the strained stock cool, it will rise to the top, and if it's at refrigerator temperature, will be a nice solid block of fat. There's your schmaltz! So simple, so good....thanks

Heat up the schmaltz separately until it stops bubbling to drive out all the moisture, decant into a measuring cup and wait for it to cool down and for the particles to settle out, then pour the top 90% into a bottle and leave the impurities in the cup. Where can I find how to get the schmaltz when making stock ?

I bought and just received my new and LAST, so help me, bread book. "Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman. He is the Bakery Director at King Arthur Flour and for better or worse I've married myself to KAF products. I made his Semolina bread today, with sesame seeds and my wife said, after it cooled on the rack: "Close your eyes, a little more seeds, you would think we were eating bread in Paris" I agree the bread is fantastic. While I find the text book (teaching) part difficult, I bought it for the recipes and the first one, is a Superbowl contender. The bottom is not dark like in my poor picture. Great oven spring in this bread.

Hi Katie, I've looked over the recipe and its ingredients are similar but different. The plain yogurt, vegetable shortening & prune lekva are not in the one I made. The yogurt and solid vegetable shortening (Crisco) are off putting to me. The prune lekva sounds like it would taste terrific, in bread, on bread or a bit on a spoon ! To answer your question directly I don't have any comparison as I have not made or tasted it.

Last night I made chocolate chip cookies for myself to take to my poker game tonight. I used the best ingredients I had, unbleached organic flour, Maui sugar, etc and topped it off with a dab of my secret ingredient fiori di sicilia, which cost 3,000,000 a quart. LOL Its fancy vanilla extract. Cookies smelled good, taste eh, I'll be kind, good too. Remade today using, bleached cheap white flour, white cheap sugar, cheap butter, no fancy extract.......... I hope we leave enough after stuffing our faces for me to bring to the game tonight they taste so good.

Rose, I found this site where the recipe is tweaked a bit more. Maybe this will help make it even a better recipe. I'm going to study before making next time and incorporate at lest one of her suggestions with the cream cheese.

Katie is the formula called Pumpernickel Loaves or Rustic Pumpernickel ? I don't have Baking with Julia, but I have found those two recipes.

Out of curiosity, what is the reason you are so adamant about avoiding wearing a jacket? Most of the places that do require them are pretty lenient about what constitutes an acceptable jacket, and I don't find those places necessarily any stuffier than many uptown restaurants that don't require jackets, but tend to have patrons in their biz clothes. I'm surprised to hear that wearing a jacket is a deal breaker for eating a truly spectacular meal. For what it's worth, very few places anywhere (and none of the ones you mention) require ties any more, so that's not an issue. Bob is coming from a business convention in Texas and I from one in Orlando, meeting up for the day in NYC. I don't think either one of us were planning on packing a dress jacket. We are going to MSG right afterwards, to a Rock n Roll concert and well...... We don't want to be mistaken for the yuppies we really are As suggested upthread, I think Corton may be the place for you, too. Great food, and they're not as picky on dress code. Another way to go might be to check out EMP or The Modern. Thank you Vivan and LP, I have reservations now at Croton also. I'm seeing Bob during our monthly poker game Friday night and will ask him which of the two he thinks would should go. I'l cancel the other one and make a point to try the one we don't go to, another time.

Authentic Pumpernickel w Raisins RLB Bread Bible Came out, I think, exactly as Rose meant it to. I weight the doug before first proof, she said it was supposed to weigh 29.2 ounces (from memory) mine weighted 29.5 Deep, rich, earthy taste, offset with the raisins and sesame seeds. My favorite type of bread.

I bought the app. There are only 6 ratios, right ? I mean why couldn't one send it off in a email or keep in an address book ? I probably just don't understand how to use it, I only have the app not the book. Well no actually. There are six sections to the book, and within each section, several ratios. For example, in the doughs part, the ratio for bread is different than the ratio for pie dough, and different again for cookie dough. sorry don't mean to be thick, just am There are six sections in the iPhone App as well as the book?

Hiya, Aloha Steve, I'm thinking about trying these and wanted to ask you a question about the liquid quantity in the recipe. I got the recipe from the Saveur website since the link in the thread didn't work for me. The ingredients list includes only 1/2 milk, but the instructions say to proof the yeast in 1/4 c water (which isn't included in the ingredients list). Is that what you used when you made yours? Was that 6 oz of liquid sufficient for your dough (seems skimpy to me, I'd expect something more along the lines of 7 - 7.5 oz liquid for the amount of flour in the recipe). Can you share whether the recipe worked out fine for you as written, or whether you needed to make adjustments to either the liquid or flour? Thanks... yours look outstanding and I can't wait to give them a try. The recipe was taken off the recipe gullet by the powers that be. After reading P.R.'s Artisan Breads Every Day, I only use Instant Yeast and according to him, even though unlike ADY, IY does not need to be proofed, it should for 5 minutes or so as a wake up call. I do it his way every time, in every recipe that calls for yeast. I make the conversion from ADY to IY which is about 20% less using IY. Thank you for pointing out your opinion about not enough liquid. I thought I had baked them a wee bit too long and that was why they came out dry, although delicious. Go with extra liquid, how much I can't say but please report back what you decided to do and how they came out.

Out of curiosity, what is the reason you are so adamant about avoiding wearing a jacket? Most of the places that do require them are pretty lenient about what constitutes an acceptable jacket, and I don't find those places necessarily any stuffier than many uptown restaurants that don't require jackets, but tend to have patrons in their biz clothes. I'm surprised to hear that wearing a jacket is a deal breaker for eating a truly spectacular meal. For what it's worth, very few places anywhere (and none of the ones you mention) require ties any more, so that's not an issue. Bob is coming from a business convention in Texas and I from one in Orlando, meeting up for the day in NYC. I don't think either one of us were planning on packing a dress jacket. We are going to MSG right afterwards, to a Rock n Roll concert and well...... We don't want to be mistaken for the yuppies we really are

Every morning we are at home, we drink 100% Kona coffee, not just any old bean, the creme de la creme the Peabody Special Reserve. I buy the whole bean and grind myself. We put a packet of Nestles non-fat, 20 calorie hot chocolate, a few mini marshmallows (around Halloween multi colored left over from candy bag) then top it all of with Coffee Mate.

Nice looking ribs, did you make on the grill or oven? Very nice crumb on the bread too!

I really tried to like it. Had a little piece last night and today. Cut the top off thru the rest away, figured the Muffin top theory, tried a little piece that way.........its history, Round Filed it all. Can't win them all......gonna get back on the horse tonight and make something from P.R.'s ABED

I'd like to tweak the question a little bit. My friend and I are in the City for one Thursday night next month. We HAVE reservations at Per Se and will have enough time to make the concert we are going to afterwards. I WANT TO EAT THERE. However, jackets are required and that is the deal breaker. My question is, where can we go have a early seating dinner, at a quality place like JG or Per Se and not wear a jacket or tie ?