KathyP

I can't help but wonder if the reopening of the old Pigalle's on 4th Street with a former Maisonette chef as owner (name???-can't think this early in the a.m.) doesn't have something to do with the closing. It's doing very well. I'm sure Jeff Ruby's place is also a factor.

My two cents worth. As touristy as it may be, Jack's BBQ on Broadway is good. I love the smell of that place when I walk in. It may not be the best BBQ in Nashville, but it's proximity to Tootsies Orchid Lounge can't be beat. Tootsie's is a must do. Live music from opening to closing. Everyone there works for tips.

I would go back to le Baron Rouge in a heartbeat. For that matter, I'd go back to Paris today if I could. I loved the Algerie market on Sunday, too. Bought bread and cheese for 'dinner.' The other wine bar I liked was the lesser one owned by Juveniles - I can't recall the name. Good food, too.

I visited le Baron Rouge, 1, rue Théopile-Roussel two years ago on a Sunday in March. It was closed. There was a big handwritten sign in the window - something about Americans. I didn't take the time to translate it, but it didn't seem very friendly. A few days later, intrepid as I am, I stopped by again. Had a few glasses of wine and a meat plate. Bought a bottle of something to take out. Service good, but not friendly at all.

Goats Do Roam from Fairview comes in 2 varieties that I've seen here. Red and white. The white is a very nice 'sucking' wine. Not oaky or very astringent. It retails for $9. And I just love the name! LOL.

I grew up in Albany many years ago. Don't know much about Albany's restaurant scene lately, though. When I go back I stay with friends in Troy. I love the clams steamed in beer at the Troy Pub & Brewery on River Street (now called Brown's I think). They brew their own, too. Don't remember which ones I had, but none were stinkers. They have a huge outdoor deck overlooking the Hudson. Wonderful place to go on a nice evening. This past Mother's Day, we had rervations at Castaways (also on River St). However, people coming out were grumbling about overbooking, excruciating slow service and lousy or misplaced food. So rather than submit outselves to that, someone suggested the Red Front on Divison St. Now this is the Italian restaurant type we grew up with as kids and spent many a Friday night in with our parents and their friends. Red sauce, old wooden booths, waitresses who remember you even though you haven't been there in a coon's age. We had a great time. I loved the food since you don't find it much here in Cincy. I also got to play that keno game that NY bars have. Not that I won anything, of course. I'm looking forward to going back this spring. Oh, also. River Street Cafe in Troy. Small, wonderful food, very nice wine list including a surpring bottle from Standing Stone vineyards (finger lakes?).

Sweetbread and Butter

Alton Brown. I love the way he dissects ingredients and explains why certain things happen to them during cooking - the science guy for food. Besides, he's hysterically funny, too.

Honest to goodness, the daughter in law will not eat vegetables - except she does do fried potatoes. I guess she was never made to eat them when she was a kid. On second thought, she still is. I like the Indian food - my daughter (the vegetarian) is a big fan. And I really like the shishkabob idea, too. I think I will save that for one for warmer weather here in Ohio. However, in order to keep the peace, a pasta bar may be the way to go. I've never done one for a party of 9, but it should be fun. Lots of choices and options.

Having some family over for dinner next week. We haven't seen some of them in a long time since they've been in California. My daughter is a vegetarian (no fish or chicken, either) and my D-I-L does not eat vegetables or eggs. I am at a loss for something to serve. Aside from serving 2 separate dishes - like a meat lasagna and a veggie one - I'm at a loss. Any suggestions? Thanks.

My daughter and I had Sunday brunch buffet at Gaylord in the Rio hotel/casino this past May. I'm not a big Indian food fan, but this stuff was wonderful. Lovely dining room and attentive staff, too. I wouldn't hesitate to go back on my next trip.

I purchased Tibvrtini olive oil from a food website recently. It's EVOO, first cold pressing, organically grown and unfiltered. The label states "use within 18 months of bottling date." The bottling date was 2002. I'm now at the end of 18 months and have half a bottle remaining. It tastes fine to me. But what is the rationale for an 18 month expiration date? Love your show and loved your pizza 'joint' last month.

I'm not sure where to post this, but since beer is the primary product, here goes: A friend of my husband just bought a local bar/grill. Casual, to say the least. In fact, a number of bikers and working class people are the clientele. I am looking at an opportunity to become a bartender there. Most drinks and drafts I can handle. What I'm not sure of is what is the general protocol of working with other bartenders and table wait staff? Share tips or not? Any other general bartender duties besides drinks, washing glasses, taking inventory, etc? Any tips, suggestions and sage wisdom would be greatly appreciated.

Does anyone know if Peter's Meat Market will pack sausage in dry ice for transport back to Ohio. I'll be in NY sometime in May and since I moved to Cincinnati I've been deprived of killer Italian sausage. There just ain't any here!

PS Italian Grill shares the bar with Valentino. Very nice place. If you don't have reservations for Valentino, you can sit at the bar and order from the Valentino menu. I did this on a Saturday night a few months back. Excellent meal.

Carolyn, thanks. This sounds like just what the doctor ordered. We're looking forward to giving it a try in Feb.

Cookbooks? a few dozen. However, years of collecting Gourmet and Bon Appetit magazine have taken a real toll on space around the old house. So, starting in November, I started ripping out pages of interesting recipes from these old mags. I finished about 2 weeks ago. I have a stack of recipes - 8 to 12" inches or thereabouts. Now, what do I do with them!!! LOL. There's no way to separate by cuisine or category. Oh hell,

Marie-Louise, I would take a cast iron sink over an Corian sink any day. The flow of the Corian may look good, but for durability you can't beat cast iron.

Good points all on resale or 'value.' Our house is 1963, custom built from plans by the original owner. We're the second owners. While I still loathe the kitchen floor which is some type of vinyl (underneath is old asbestos tile) and will be gone by the end of the year, the original countertops were the white formica with gold stars. I'm sure you know the ones. The cabinets, however, were Schierich. Birch. And lots of them. They are still in great shape and I couldn't see pulling them out just because they were original. Rather than go with more formica, I opted for the dark green Corian. I probably could have replaced all the cabinets and countertops with moderate priced ones for the same amount of $. However, aside from the ugly-assed floor, the kitchen looks great and is very functional. Now, if only I can decide on a floor. Any ideas?

This is such a great thread. I couldn't find the Cerdon de Bugey locally, but I did find at Bertelli's in NJ. I ordered a few bottles, along with a 2001 Cuvee Clemente chardonnay blanc de blancs. And a presecco several people mentioned, although I haven't opened yet, so I can't comment. Let me say that the Cerdon de Bugey was absolutely heaven for the money ($8.99, I think). Yum. A wonderful sparkler to share with friends and really is like drinking strawberries! The Cuvee Clemente....what can I say. I opened this afternoon. The bottle was close to my nose and what do I smell just as the cork gently pops....that wonderful yeasty smell that French bubblies have! Oh, and the taste: mello, smooth and of course without any hard aftertaste that many domestics have for the same price. I have found some keepers. Next purchase will be a case of each. Thank you so much for all the information and the recommendations.

I have Corian in my kitchen. Yes, it can scratch as I've already proven that. You must be careful with hot pots and pans, for sure. The counter is dark green with flecks of black and smoke. I did not get the integral sink; I went with a black Kohler sink to match my appliances. It looks beautiful and as long as I treat it nicely, it only adds to the value of our home. Would I do it again? No, in hindsight I would have gone with granite.

Thanks for the suggestions so far although it is disappointing to hear it's such a wasteland. I wouldn't mind a drive to Encinitas if it means good food, Carolyn. As for burger joints, not for dinner, but there is always lunch!

Looking for some restaurant recommendations - no chains, of course - in the Oceanside/Fallbrook area. Going out to visit son and D-I-L before he ships back to Iraq and we'd like to take them out to dinner one or two evenings.

Cut sugar cookies. I used a standard white sugar recipe which called for milk to moisten the dough. Instead of milk I used egg nog. I rolled out a small batch the other night and baked. They taste great.

I cook just about every Thanksgiving and I don't mind at all. Guests and/or family always want to bring something, so that eases the task. Every years we always have a few 'strays' - those friends or friends of friends stuck in town or such. It never disappoints. Conversation is always lively and fun. Besides the tradition 16 pound turkey (with sage stuffing both inside and separate) this is what we'll have: Celery stalks stuffed with cream cheese/olive mix vegetarian bread/apple dressing giblet gravy mashed yukon golds sauteed sweet potatoes with orange/brown sugar the usual midwest green bean casserole broccoli/cheese casserole Bob Evans dinner rolls homemade cranberry sauce Pumpkin pie Orange/Butterscotch cheesecake 2001 Cakebread Cellars Chardonnay an Australian Riesling (Kooki or some such) 1 bottle of Beaujolais Nouveau some sort of bubbly (which I need to get today) Grand Marnier coffee The sweet potatoes are my mother's recipe. Simple. Wash potatoes, cut up, boil, cool, peel, slice in 1" pieces. Melt butter in pan, squeeze in orange, add brown sugar. Sautee for about 10 minutes. Yum.