elyse

$3,000 each?

Thanks, Tommy.

I realized after reading these posts that I can fess up to $75 each. But that was with a $35 (?) bottle of wine, and after dinners. Same restaurant. And I thought I was cheap! Phew!

Sorry, I've always heard the opposite... here in the states. 20% on $1000 of wine? Not at my table. It shouldn't be the customer's problem that the waiter gets nervous.

Never had it there, but there are several techniques you may want to try. First, you must use the freshest corn you can find. Corn begins to lose it's sweetness and turns to starch the second it's picked, so farmer's markets are probably the best place to find it. Then, there are some people who bend back the husk, strip the silk, put the husk back, and soak the corn for a while. Some soak the corn as it comes. And I don't bother with the stripping or soaking. I just buy the corn and throw it on the grill. I can't say how long I leave them on. Till they're done? Till the husk's blackened? I have no idea why people take the silk off before roasting. Hope this helps.

Isn't that dishonest?

Welcome Jim!

Awww that's an awful shame. It looks like ground beef on my screen. Still looks lovely though.

I also disagree with the service charge. My tip always reflects service, and I am happy to tip well (25%+) for a smooth meal. I am curious though, what is done with the service charge when wine is involved.

I'd go with the duck fat idea. I wonderif soaking bread in milk like you do with meatballs would work too? Also, I'm a fan of Morning Star Farms sausages. Give them a try.

I did not use it all. I wish I did have a spring form. My cake was sliding all over the place! I think I had about a pint or more leftover. Did I freeze it and eat it like ice cream? I don't remember. I definitely did not throw it away. I don't think your cake looks gangly at all! Purdy.

Kennedy's on 57th. Smokers who don't smoke at home don't want to be around the smell of smoke, but have no problems smoking in public where people who DON'T smoke because THEY don't like the smell (or whatever) are. I don't smoke, but used to come home reeking with little choice. My apartment would stink too. By the way, I do think smokers should have smoking bars too.

This is weird. I've made my own condensed milk and nothing too catastrophic happened.

Bruised celery is carcinogenic.

Claire, I made the BCP from the Parker House, and it was eggy too. Probably just the way it's supposed to be? And waaaaay too much pastry creme too.

I was out last night for the first time (in what used to be an awfully smoky bar) since the ban, and I must say it was nice to come home clean. And I know smokers who won't smoke in their car or house either.

You're killin me Kristin! Great atavar. Is that the beef? (Sorry, just saw that it was ground). Oops, avatar, that is....

Spencer, your's was for two, right? So, $505 each? I'm interested in seeing what the meals would have cost without the wine. Anyone?

Not a stupid question at all. What are you making? I have a flat bottomed wooden spoon for this sort of thing, and it really reduces the bottom coating.

I don't blanch them. I slice them thin the long way, and saute them in butter until caramenized. I think they're durn tasty.

The change in temperature will probably break your glasses. If you do this, do it very gradually. Glass can stand boiling water as long as it's not a shock.

Scared me, you trickster!

But only in those two towns.

So is San Francisco. It's not so much a question of numbers as it is one of out-ness. Fire Island has at least two communities (Cherry Grove and the Pines) that are in the Provincetown category when it comes to their gay-obviousness quotient. And I suspect that's really the difference between a "gay restaurant" and a typical restaurant. That may be true, but in this case, I might say Cherry Grove or the Pines, as Fire Island appropriate means something very different to me. John, try The Martin House (www.themartinhouse.com if you want to preview) or Front Street for dining on the fine side. There are a couple of threads on restaurants on the New England forum. Or PM me.

Still??? Thanks, Camille!