Miguel Gierbolini

Man, you guys are difficult. I really loved the title play on Ludlum's book. Did Steven come up with that?

Welcome! With that awesome menu, thank goodness it is only a smallish, informal gathering. I hate to see you conducting a serious, formal celebration.

A regular skillet is better because the full contact crisps the crust, and the trick is to get the pan moderately hot on the stovetop first, then place the slice in, then pop the whole package in the oven under the broiler to finish. Did I teach you this trick? How do you know it? I thought only I knew it. My grandma in SF taught me this. They order Pizza once a month.. and can never finish it all. This is how she heats it up the next day for lunch. Not being an expert in anything cooking related, I am surprised that this is, more or less what I do. I buy large pizzas because I think they are a better bargain than a medium size. Eat two, perhaps three slices. So there are at least two additional re-heating sessions. I have a mini paellera to make Spanish paellas. A paellera, I guess is a thinner skillet with two metal handles. I put the paellera in the oven, heat it up, not sure what temperature probably 325 to 350 not too hot and throw in the slices. The flatness of the paellera ensures a crispy crust and everything on top re-melts through. The melting that falls to the sides is easily scooped up and voila: reheated pizza! Better than freshly made.

As for myself, wading through, I appreciate Cabrales info. I plan to return to Paris in the next few months (here is hoping for a Euro freefall against the dollar ) and take advantage of this opportunity to sample Gagnaire. Also, Lucas Carton which, as mentioned elsewhere on these boards has a 76 euro lunch special.

It could be. Ón the other hand, I'll continue asking questions about them and getting the silent treatment.

So, to answer my own query, a "baby"bistro is a restaurant owned or supervised by someone who owns a more prestigious or upscale place and wants to diversify into lower price eateries?

No one. "You set it and forget it."

What's a baby bistro?

Thanks Suvir. I have just added Diwan to my "Places to visit" on my next trip to NYC. Indian restaurants in Puerto Rico are non existent.

Thanks Mr. & Mrs Shaw. Looks really good. Are the items in the first picture on the menu? What is the price range here?

I have a feeling that this "ended badly" business does not mean a bad cup of coffee or stale profiteroles.

I think you should consider a suit or some sort of action anyway. Do you want them to dilute (that, if indeed it's yours) your trademark? Do you want them to, by use, become the owner? There are other remedies available to you that do not involve money. Talk to someone who knows about these matters.

That's what I thought!

Can't resist. Why would these be the best, Steve? Why would they be better than the latkes being made by thousands of talented Jewish cooks in their homes all over the city this week? Why are they better than those produced by the the carefully-constructed method used by the FG in his prizewinning effort last year? Why can't they just be *among* the best, or the best you've ever had? Robert, that's the way Steve writes. On another topic, I have no idea what "Magimixed/grated" is either. Is it synonymous with plain grating? Or is it electrical grating with a magical mixing machine?

What was he going to do? But seriously, I hope everything turns out well. Like Suzanne said, things like this happen to everyone. NO BIGGIE.

What is Nottingham? A Food TV show?

Thanks Bux. I am printing your comments and getting on the plane.

But, that's no fun . . . I am thinking FUN like Harrison Ford looking for Dedé in the movie Frantic!!

Bux, as I said elsewhere on these boards, I am heading to Paris on the 18th. Could you mention some of the "nice Parisian restaurants" that you encountered on your last visit? Thanks.

Thanks Cabrales even though I'll miss this by a couple days. But it is good to know. I now notice that this (almost a week ago) was your first violation of some self-imposed ban on non-Blue Hill posts. Let the record reflect that I am adamantly opposed to this ban.

Very timely as I am heading to Paris on Monday. Now I'll know what to call an ATM machine that refuses to dispense me some of them Euros. Useful for other stuff too blue to post here.

WGallois- Great and interesting review. I think I saw this restaurant in some TV show recently. Please continue posting. We would all benefit if you post more Dubai reviews or just expound on local food-related information. Thanks.

There was a rotation of meals in my house. A short one indeed. Pork chops (chuletas), bistec encebollado (cube steak with onions), Fried Chicken. Once in awhile Spaghetti with ground meat. This was accompanied invariably by rice and beans. Mostly white rice and red kidney beans. Fried plantains, ripe or green. No prayer. Often each one eating his own separate way. My mother cooked. My father, today, has problems boiling water. No penalty for elbows on the table that I remember. No kiddie table. Meal time was important insofar as it took care of our hunger but it was not the family event of the day. Wine? I guess at some Thanksgiving dinner. Restaurants were very uncommon. Family culture replicated today? None that I can identify-perhaps the informality at dinner time.

I third that. Thanks for your descriptions Charles even though I kept wincing in faux pain here in my office. I had to stop a few times to catch my breath.

Steven, like Bob, I hope to see soon the rest of the weblog. I read somewhere, was it in your newsletter?, that you will be on the road again soon. Pray tell, if you have not done so already, where are you going? Keep up the good work.