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dlc

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Everything posted by dlc

  1. Raw Milk Cheese. On the other had, I have a real soft spot for oysters but this may be too much fuss for cocktails.
  2. I have been researching this board and I can't thank all of you enough for the great details and effort that have been put into the content of this board. I find this the most informed and reasonable of all the groups I have found on the web. My wife and I will be in Paris the last of this month and and the first 2 weeks in Feb. We will be celebrating my 60th birthday and our 39th wedding anniversary which occur during this period. I have put together a list of lunch and dinner possibilities that I will list by arrondisement. We will be staying in the 7th and meeting up with friends who are on St. Louis and near Luxembourg Gardens. They have made arrangements for 2 places that would not have made my list but that's why Baskin Robbins makes so many flavors. Those 2 places are Bofinger and Balzar. Paris is such an easy city to navigate that I am not concerned about the location of any suggetstios. So here goes: 2nd Racine 3rd Le Petit Pamphlet Cafe des Musees 4th Coconas Mon Vieil Ami 5th Cafe dle la Nouvelle Mairie 6th Fish la Boissonerie L'Epi Dupin Ze Kitchen Gallerie Cafe de la Mairie 7th L'Affriole Chez les Anges Auguste any of the Constant group on St Dominique Le Clos de Gourmet D'Chez Eaux Le Gorille Blanc Le Mapertu Il VIno Thoumiuex Vin Sur Vin 11th Cartet Bistro Paul Bert or L'Ecailler du Bistro Le Temps en Temps 16th Chez Geraud (lunch while at Marmottan) Le Relais d'Auteuil As you can see this is not a list of heavyweights for a big celebration trip. We have been fortunate over the years to dine in most of the ***/**/19-20's. We have found that the serendipity of walking (wandering) in a neighborhood and finding an intimate, relaxing local spot is one of the greatest joys of Paris. A wonderful ripe Quatrehomme cheese; a sandwich mixte; a plat of huitres and a verre du vin in the right circumstances will provide memories that live longer than the content of a menu degustation. Thank all of you again for the help in my quest and for the joys of vicariously living in france through this board
  3. We have really enjoyed the the Noailles Lyon bouchon-type restaurant over the past 7 or 10 years. My wife and I are returning to Paris in Feb. for our anniversary (40th) and would like to go back. We sent some friends about 6 months ago and they thought it was closed; hopefully this is not the case. I would love an update if anyone has been recently.
  4. Great ideas I am on the road this weekend but will check out the websites come Monday. Thanks again to all
  5. I (along with 2 business partners) will be in Mt. Arlington for 4 days in mid Oct. (15-19). I would love some ideas for good local independent spots for dinner. The type of cuisine is not all that important but we favor eating local not chains. A good wine list is important. Thanks dlc
  6. I am curious. Is John returning to NC? Does anyone know what his plans are? I have been fortunate to know John and enjoy his cuisine and knowledge at Blackberry and would like to keep up with his future endeavors.
  7. dlc

    Ana Maria Island

    Having spent a couple of weeks in Anna Maria for the last 3 or 4 years I can safely say it is not a great area for locaal fresh seafood. On the mainland side of the Cortez bridge (between Bradenton Beach and Longboat Pass) are Bell's and Star seafood. Their selection is very spotty but it is worth a trip. I would second the recommendation for Beach Bistro as well as the Bistro at the corner of Pine in Anna Maria. It was owned by the same folks that own Beach Bistro. I have not been there in a year though. Harry's & PattiGeorges which are not far across the bridge at Longboat pass are 2 nice restaurants. As stated earlier Longboat Key, St. Armands Circle, and Sarasota are your best bets for dining. Wine shops are a tough call I don't remember a single one on Anna Maria Island.
  8. Thanks to all of you for the great suggestions. After rjwong's post I did a google maps for the airport and realized all of the smaller cities, Venice, etc. I was then able to search on those on this forum and got a lot of ideas. I will give you a report as when I return. It now looks like I will have about 6 hours layover on the way over and overnite on the way back, so I may get in 2 dinners in the area.
  9. I will be arriving at LAX about 8:35 pm and flying out the next day mid-morning. Are there any interesting options for a nice quiet dinner and wines nearby. As I will take a shuttle to an airport area hotel, cabs or public transportation will be my only means of escape. As this is a business trip, expense is less of an impediment than usual. Any type cuisine is acceptable. I tried to search this board but found no posts on this area recently.
  10. That combo usually goes by the handle of "New Orleans Breakfast" Me, I prefer a Bloody Shame (virgin Bloody Mary) for the first two or three. Then watchout, world... ← Thanks, somehow seeing your post it reminded me of what I've heard it called in North Carolina: a Red Eye. We didn't drink it for hangovers but I've heard of that application; "New Orleans Breakfast is a good name. ← The other names I have heard for this are Red Rooster and Kansas City Mary.
  11. Another great picnic spot is the garden at the Rodin Museum. My wife and I have taken a backpack with food & wine and enjoyed a couple of quiet hours in the afternoon
  12. I have a friend who had 2 barrels of a single grain scotch in storage in Scotland. He has just had this bottled and is donating it to the Chemical Engineering Dept. at his university. He needs someone to appraise the scotch for him and the university. Does anyone here know of an appraiser that specializes in fine whiskies? If this was a wine I could give him many names but I am not familiar with whether the same expertise exists in the spirits industry. Thanks for your help.
  13. I, on the other hand, am an inveterate street menu reader and I don't have to be looking for a place to eat or even hungry, to stop and read the menu. I stop and read street menus as regularly as I peer into charcuterie and patisserie windows. They catch my attention almost as predictibly as a pretty woman, albeit without risk of a poke in the ribs from my wife, which also may explain why I do it so freely by habit. ← Bux I am so glad that you posted this. My wife thinks I am the only person who has to check out every menu on every street we ramble down in Paris. The other interesting thing about these menus are how out of date some of them are. The pages have yellowed and are not in tune with the season at all. I went into a small bistro on r. de Rosiers a couple of years ago and asked if the menu outside was current and the hostess thought it might have been posted about a year ago. Thanks for letting my wife know I am not the only person in the world who does this. Back to topic.
  14. Two other options: http://nashville.citysearch.com/profile/40...restaurant.html http://www.restaurantzola.com/ I have geen to both and I must confess I like Tayst better. Dan Morrisey runs the front of the house with his chef /partner in the kitchen. An eclectic wine list that has selections to please everyone. edited for stupid spelling
  15. dlc

    Cheap stuff

    Jim, Thanks again for your enlightening notes. I agree on the Gilles Robin, Ca'del Solo and Castano. I think that the Castano benefits from decanting and a litttle time before drinking. Another "cheap stuff" that I have enjoyed is from the guys at Carolina Wine Co., the "Vin" Marsanne that they had for $4.99 a btl. They had a couple of Givry whites from Jean Marc Joblot (a great guy and a fine winemaker) for under $15 a bottle. Good Juice & great price. Thanks again for the notes. BTW: I had a bottle of the Droin Chablis (you posted about 2 or 3 months ago) last nite and it is coming along nicely
  16. Dean Below are the switches I mentioned earlier, they are made by insinkerator and the solenoid is mounted in the cabinet under the sink and the disposal is plugged into the solenoid. This is a pic of the one for my main sink mounted in the surround This one is for my prep sink and is mounted in the countertop I really like these as they are easy to use esp. with wet dirty hands
  17. Another thought on outlets. I had my electrician run "plug strips" under all of my upper cabinets. They are on the back of the upper cabinets and hidden from view but I have plugs where I need them. I also had these strips placed on the ends of my island. This eliminates the need for any wall outlets. You might want to look for a solenoid on/off switch for your disposal. Mine is mounted in my sink surround and is a pushbutton type. This is similiar to a whirlpool tub switch and it sure saves wet gooey marks on a wall switch. I can send pics if you desire.
  18. Fried corn is a completely different dish than creamed corn. It is really more sauteed than fried but since it is done in a black iron skillet, I think this is how it got its name. You have to have fresh corn to fry it. Around here a white (Silver Queen) corn is the first choice to fry. To prepare the corn you must "milk" it first. Take a de-silked ear of corn, stand it on its stalk end and cut down the ear removing about 1/2 to 2/3 of each kernel turning the ear as you complete a cut. Using the back of the knife scrape the ear from bottom to top to release the liquid (milk) inside each kernel. This makes a mess but is vital to the preparation of the dish. In a large black iron skillet melt some bacon grease to just below the smoking point, add the corn with its liquid and simmer until "al dente" . Depending on the amount of lliquid you may need to add some water to the pan during the cooking process. You can also add some sugar depending on the sweetness of the corn. Creamed corn can be done with older corn as you are adding milk or cream to the mixture and the kernels are more the whole kernel than fried corn. You will see people at the market take an ear of corn and pierce a kernel with a fingernail to see how much liquid is in the kernel prior to buying the ear for fried corn. I agree with the "sides" interpretation above. In most places it is a meat & three or 4 sides.
  19. You might also ask your cabinetmaker what "maple" he is using. Onscreen the grain character comes across as oak. He may be using soft maple or tupelo (a gum actually). White hard maple is more expensive but has fewer color variations for the finishing guy to deal with. Also I would talk to the person who will be finishing the cabinets to see what his ideas are, many times this is not the cabinetmaker.
  20. I know that in burgundy that many importers work with the winemakers to produce a certain style. They will change the % of new oak used, as well as vary fining and filtering techniques for certain importers. I have seen importers offer to share barrel costs to get a certain amount of new oak. I would love to play: 1. b 2. b 3. a 4. c 5. b 6. b 7. c 8. d
  21. dlc

    Anyone recognize this wine?

    Bonus points if you can translate the French at the bottom of the label. And I just learned who gave it to you. Really small world on eGullet. ← I can't make out the last word, but I know what it means so far. ← mis en bouteilles à l'hôpital des fous ← I didn't know J D Salinger made wine
  22. I have used red/white wine vinegar as a description and it has always worked.
  23. dlc

    WOW - 2001 Renwood Barbera

    If the Supreme Court helps those of us in the blue (not politically but because of no wine shipments) states, we can play along too. I am still looking locally though. This will be great fun and informative.
  24. I was at the Dining Room in August and had a great meal but I enjoyed Joel more. Anyone been there since all of the flap & lawsuits with the waitstaff?
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