ajay

We stayed at the best western on the avenue de la grande arme, about three blocks from Lyon Pererache train station. I believe it is within your price range. the hotel was simple and comfortable, and we had our own bathrooms. It was also fairly easy to reserve from the US and the proprietors spoke passable ENglish, a must for us. Do enjoy and please report back on your experiences.

Please count me in (tenatively, though ). Please, Suvir, lead on. I can't wait to see what you have in mind for us.

ps, how do members prefer their ghobi (cauliflower)? They are mushy in most of the subjees I tend to enjoy. I believe this is the way most Punjabis prefer their ghobi as well; is this right? Do you care? How do you prefer yours?

Lyle, As to the yogurt problems you were experiencing, I quite agree; we haven't really found a brand we deem acceptable. Our solution? We make our own. I think we got the starter from another Indian family, but I think you could use a little bit of yogurt from a high end brand, and then good organic milk should clear up that problem. On the naan issue, I guess I'm just not as picky as some of the others on this board. Note I am not Punjabi, and so, I guess I don't have the same demands from my naan. while those made in a tandoor will taste better, most of the restaurant made naan is usually worse than that I produce at home. I haven't minded the consistency of those produced in the home oven (usually sans pizza stone). These naan acheive the requisite chewiness, with a hint of crisp that I prefer. Again not being Punjabi and not having experienced really good restaurant (or home) naan, I don't particularly care what the ideal type is. I enjoy what we are able to produce in the home. But, I always admire perfection whenever I see it. I guess, then, my problem in the naan department is that I haven't been exposed to any very good to perfect specimens.

Bux, Your response gets to the issue underlying my post. I agree, in the end, it is the result that matters, whether in a two start restaurant or a street food vendor. So, the phrasing of the question could have been a bit different. But, I was proceeding on the assumption, largely gleamed from persuing fat guy's "rissoto day" article that while the traditional method, and the par-cooking method of preparing rissotto are largely comporable, there is in fact a discenrable difference, especially to a discriminating diner. Also, fat guy has noted in his review of a place like Picholene that they indeed use the traiditonal method, and though it has been a while since I have read this particular review, I recall the feeling that this method of preparation added to the flavor of the rissotto. So, the question I was attempting to ask with the assumption articulated above, is "is the slightly diminished flavor/texture of a rissotto prepared with the par cooking method acceptable in a restaurant of this (i.e. Michelin two star level)?" I am of course satisfied with the answer that the rissotto was either (and this explanation is more likely) prepared in the traditional method, or that it was prepared with the par-cooking method, but a discriminating diner, like Lizzee was unable to note any difference, and hence the question is moot. Sorry for the mix up.

Lizzee, Another exquisite report; you make me want to earn enough money to hop the next flight to Paris! I did have one question: have you sampled the frog's legs done beignet style at Troisgros? If you have time, I would appreciate a comparison/contrast of these two preparations. Ever since I sampled the Troisgros version, I have become very interested in their preparation.

Lizzee, A fabulous set of reports, as always. I enjoyed them very much. I do have a couple of questions, though: 1. Were you served desserts at Auberge de Ille? Given the high quality of the meal, I was expecting to indulge my sweet tooth (vicariously of course ), but was suprised to find no mention of dessert. 2. Given the somewhat short amount of time (you mention ten minutes) between the hen and the rissotto, do you believe the kitchen used the 'par-cooking' method, of preparing the rissotto, or do you believe it was prepared from scratch? Is the former acceptable in a restaurant of this caliber. I look forward to the rest of your reports, particularly from Roanne.

Do members feel that Beard House meals are an adequate vehicle to sample a given chef's cuisine? Note though I have never attended one of these dinners, the reports I hear make them sound more like catered food rather than intersting windows into a chef's cuisinee. I'd appreciate members' input.

Bux, How would you compare Veryat and Bras, given that they both seem to be striving to create an experience based on the terroir of their regions, or have I misapprehended the concept undergirding their respective cuisines?

Cabrales, consider posting the cost of above referenced meal, if you feel comfortable. Was this an omakase? Is the practice like Morimoto restaurants where one specifies the desired level of spending and luxury ingredients are incorporated accordingly or is it more of a set price affair? Despite the traces of disappointment in your last experience, is JB still your subjectively favored place to take in sushi, and other Japanese preparations?

Suvir, has, as usual, already contributed anything that I might have been able to add. As far as I know, upuma is maid with cream of wheat, and the consistency is often adjusted to taste. I personally prefer a consistency that is quite solid--a bit more so than oatmeal, though my grandmother prefers it a bit thinner. Also, some people prefer to make their upuma with water instead of yogurt, which will also change the flavor. I personally prefer the addition of cashews and raisins, but hey Gujus are known for their sweet teeth I have no experience with millet, so I can't comment on posible creations. Speaking of savory cereal, something that I like to do on occasion is add milk to a bowl of cheevrah (seasoned rice flakes with peanuts raisins etc). I find the combination to be particularly enjoyable.

So, Suvir, how was Bouley? Did he wow you?

As always, an excellent report, Cabrales. One quick question: what was your impression of this year's truffles? As I recall, Robert Brown, and others commented that last year's truffles were not particularly good. The only time I sampled white truffles last year, I reached the same conclusion. So, if you can make a comparison between this year's truffles, and last year's I would be much obliged. Also, is there a restaurant (in the US, preferrably though not necesarrily in New York) that you favor for taking in truffles?

But (assuming dollar for euro parity or a weak dollar) Ducasse is more expensive than troisgros--especially since all taxes and gratuties are inlcuded in the price. And in my view there is no comparison between the cuisine offered at Troigros and ADNY. ps Ducasse is also more expensive than Gagnaire

Steve P., A minor point: Dispirito's scallop and uni dish with mustard oil also contain tomato water (at least the version that i have taken in did) and the tomato water, is what really made the dish for me. Though I have never sampled it, I always thought Bocuse is famous for the chicken cooked inside the pig's bladder. Again, I have not sampled it, but G Boyer's whole black truffle qualifies in my mind, but maybe the use of whole truffles was ubiquitous by the time he came up with his version that it does not qualify for the purposes of this discussion. Similarly, I have very much enjoyed C. Delourvrier's [(sp) of Lespinasse] braised pork belly. Probably not a dish or even a chef that will be famous for the ages but I think it's still a signature dish and will be found regularly through the fall and winter. But this dish probably doesn't belong on this board; I just enjoy it immensley D. Boloud's potato crusted 'paupite' of sea bas in barolo (now syrah, apparently).

Hollywood, you've brought up some interesting points. As to the constitutionality of the NJ law, I don't think it is really in question. Art. I sec 4 of the Constitution delegates the time place and manner of holding elections to the state legislatures but reserves to Congress the power to alter such regulations. The 17th Amendment does not change this state of affairs. As to the selection of the VP, Hollywood is quite correct to point out that Vice Presidents are not chosen by primary election. [indeed, to go a bit further than Hollywood, even incumbency is not an assurance that one will be renominated as Vice President. FDR went through 4 vice presidents in 4 terms.] But the office of Vice President is a special case and the XIIth Amendment provides for the selection of the VP [and the rather archaic qualification that he cannot be from the same state as the President]. Many have rightly noted that Torch has not yet resigned, and even his resignation would allow his name to be dropped from the ballot. Thus, the argument that Forrester got what he wanted is not strictly speaking accurate, but i certainley understand what you all are driving at. I think RailPaul has done a fine job defending the principle of leaving Torch's name on the ballot. THis is a close call that requires a balancing of competing interests involved that reminds me a lot of Justice Frankfurter's (though subjectively I would rate him as a good minus justice ) Finally, I would appreciate it if sharp legal minds would consider discussing the possibility of a separate voting rights action in federal court as a way to stop the ballot switch. Are there conceivable grounds for this? Despite the Supreme Court's admonition that Bush v Gore has no precedential value, does it? Is it at all applicable here? Can the DOJ intervene in any meaningful way? [

I have always had a great fondness for Candian ice wines (especially Iniskilin), but now that I think about it, I'm not really sure what kind of grape they come from. I want to say chenin blanc but that doesn't sound right to me.

Hollywood, Your analogy to the 2000 senate election in Missouri is not relevant here. Since Mel Carnahan, the candidate for the Senate seat, died after the time limit for changing the ballot, his name continued on the ballot. In effect, the good people of Missouri elected a dead man rather than return John Ashcroft to the Senate The sitting governor of Missouri promised to apoint Mel's wife, Jean, to the seat if Mel was elected. For obvious reasons, such a strategy would not be fruitful here.

I agree with Rail Paul's analysis of what the NJ Supreme COurt will do, but it seems to me that the Forrester campaign will likely appeal to the Supreme US Court, or start a parallel action in Federal Court probably on equal protection grounds. He may have more luck there in the light of Bush v Gore. Another intersting (but unlikely) scenario: the democrats retain fifty seats, but Jean Carnahan looses. Talent could then be sworn in immediatley, and with the VP's tie braking vote, the GOP can reorgainze the Senate, and the rules committee can declare Forrester the winner of the NJ election thus stripping the DEms of their majority. This would be largely unfeasible if it is possible to fillibuster the organizing resolution--I don't know if it is priviledged or not. But afterward, the vote on the election requires a majority, and I believe such a vote cannot be filibustered.

Is Im Jaddara similar in any respects to Kusheri, an Egyptian dish (indeed it was the best meal we had on our trip) that is also made with rice masoor dal (not sure what the english word is) and fried onions?

kudos to Steve P on another excellent post; the details are vivid, and somehow I always seem to be hungry when I'm finished reading. This post contains several issues that demonstrate my wine ignorance, and I am hoping members can educate me a bit. In regards to the '95 ravneau Chablis premier cru Steve P. mentioned that it was "tight" and it would benefit from another 3-4 years of storage or about an hour in a decanter. My first question is what does a "tight" white wine taste like? How can one ascertain whether the wine will profit from more time/air or that it is simply a vintage that will not improve? My second question is should really be indifferent between the option of storage or decanting? Will they both impart roughly similar charactertstics to the wine? Will someone who is not an expert (but has a partially developed palate) be able to taste the difference? If one of the two methods is preferrable why? Third, assuming that one is sophisticated enough to care, how can one avoid ordering a vintage that is not ready to drink, especially when experts like Steve P and his Captain at Tailvent were caught off guard? Fourth, do restaurants and sommeliers have an obligation to inform a diner if a wine they desire is not drinking well or would require so much time to decant that it would impractical to take it in during a particular meal? In this context, Steve P stated that he appreciated the offer to upgrade to the Chablis Grand Cru (blanking on the specifics) but knew that it is not ready to drink yet. Presumably the captain would know this also; why would he offer a wine that is not yet ready to be enjoyed? Is this a common practice, or is the difference so small as to be insignificant to all but the connesuirs (sp) who will know about these things and therefore do not need to be told. Finally, I have a questionn on the second wine, the 1989 Meo-Camuzet Vosne-Romanee. What region is this from? Is it a bordeaux [my best guess]? As you all can tell, I have a rather limited background, but would like to use this opportunity to enhance my knowledge. Any info on this wine its region strength of other years availability etc would be appreciated.

Acording to the NYT, Bid is set to reopen under new management soon: http://www.nytimes.com/2002/10/02/dining/02OFF.html. Does anyone have any info on Chef Matt's future culinary plans?

I had a meal at Magnolia Grill and I was pleased. On my subjective scale, I would rate it as good minus to good. The dishes were intersting and creative, but fine dinning was newer to me when I was there. I do recall a rice and blackbean? cake that was superb and (i thought) innovative. I also had a dessert wine there that I haven't seen anywhere else, nor has anyone ever heard of it. It was a "black" muscat, and indeed it was a very deep, dark wine but it was not fortified. No one else I have ever spoken with on the subject has had any idea what I refer to, and assumed I was mad, or just plain stupid. My lack of any other sort of information hasn't helped me on that score As to other reccomendations, the NYT had a piece on various restaurants in the R/D area this passed summer. They recommended a 'que place that my sister, who goes to Duke, spoke highly of, but she is in the wilds of Australia, and the hard copy is burried away somewhere. I would suggest you either search the Times' website or utilize Lexis Nexis if you have access. Do report back.

I believe Daniel (as opposed to cafe boloud on 76th st) has stopped serving lunch. This fact seems to be confirmed by the website www.danielnyc.com. But that may have changed. Call the restaurant and find out. In general, I"m inclined to have a blow out meal at lunch rather than dinner especially when dinning at a place like Daniel because I'm unlikely to get a table before 9:00 ! As to sure things, I understand that the bass in the potato shell with red wine sauce (not sure if it's barolo or syrah) is a very safe way to go as the kitchen has been making it for quite some time. Do report back if you go.

Wait a minute. It's been a while since I took molecular biology, but it has always been my understanding that the body does not simply recycle the amino acids found in the polypeptides (proteins) that are ingested. Rather, the body breaks down those amino acids and synthesizes the ones that it needs. It may be the case that certain elements needed to synthesize specific amnio acids, like the sulphur necesarry to produce cystene (which enables the formation of the disulfide bond) can only be found in animal products, but I'm fairly certain that vitamin supplements would be an adequate replacement. As to this notion of ingesting rice with tofu, I'm confused. TO the best of my knowledge, rice is a starch, or collection of sugars--with white rice being less complex than brown. I fail to see how ingesting carbohydrates (consisting of carbon oxygen and hydrogen) that will be metabolized for energy is a prerequisite to cerain protein formation. I suppose one could argue that protein or amino acid synthesis requires energy, but that energy can be found from protien or fat metabolisim. Perhaps members with a more thorough background in molecular biology, and or nutrition can help establish the link between these carbohydrates and amino acid synthesis, but as I far as I know, there is none.