stefanyb

Okay, I've read through this thread 4-5 hundred times and this is what the list looks like: 1.stefanyb- Polish hams, baguettes 2.Sandra Levine- Dijon Mustards 3.Nina W.- Salamis 4.Nina's Beau- 5.Rachel- Italian cheeses (should be more specific) 6.Jason- 7.Jaybee- Butters 8.Markstevens- Salsas 9.Rosie- Olives 10.Mr. Rosie- 11.Cabrales- Macarons 12.Soba- Olives, other special goodies 13.Wilfrid- Cheddars 14.CathyL- Brownies, apples 15.Helana Sarin- Macarons 16.ahr- Peanut butters 17.DoubleO- Chocolates 18.Liza- Roasted squashes 19.Toby- Tarte tatins 20.Jordyn- 21.Shermar- 22.Shermar's Beau- YUM! My 2 cents worth: everyone, Beau or not, should bring something. Things that could be selected are, perhaps: one flavor of jam(would be good with the peaunut butters), imported canned tunas, chopped livers, hummus', babaganoushes(sp), liverwursts, high-end sandwich style whitebreads, pickles ( a particular type), potato salads, high-end potato chips, taco chips for the salsa. Remember, you don't have to bring enough for a meal for 22, just a small sampling. Next post will discuss beverages, oh, and paper goods. Anyone with changes should now post them, please.

I have been an advocate of nitrate-free products for many years. I didn't particularly like the nitrate-free sausages and coldcuts that were on the market but felt that there were ample health reasons for avoiding nitrates and so I put up with the inferior taste of these products. Now I've tried the ones mentioned and its a revelation. At any rate, I provide you with the latest evidence of why to avoid nitrates (they have been linked to diabetes) HERE

Hey Rachel, Check out this piece in the NYTimes about two kitchen renovations HERE

I think that sounds great, Liza. Along with other things, I will bring an assortment of baguettes for the hams and salamis etc. Shortly, Cathy and I will post the official "who's bringing what" list.

eeeeeeeeeeeehhhhhhhhhhhhhh Was it a spread or a sauce? It was a sauce usually for meatballs blech. I just realized that blech and belch are very similar

Behold my dream kitchen, and its right here in no kitchen to speak of, Manhattan.MY DREAM KITCHEN

Do any of you remember the chili sauce and grape jelly concoction of the 70's?

I cook for people who don't feel bad. And, especially, for those who do. i pity those who don't cook for people who feel bad. I feel for people who cook for bad people. I feel people who cook and aren't bad people. For I cook people who don't feel bad. I don't cook for bad people. Don't feel bad, for I cook people. Feel bad for people who I don't cook. I don't feel bad for cook people. I don't cook bad, for people.

I wonder if they still say cock-a-doodle-doo?

Rach, I think that the Arthur Ave idea was great. I bet there's another item that could be acquired there, like mozzarellas or provolones or another type of cured meat. Remember each thing we bring needs other very close comparisons. How about sopresattas or pepperonis?

Is this your usual tease? Maybe Tommyx could also make it And what about mrs. Tommyx? I guess its a little too close to Thanksgiving for certain people.

Count me in. I choose Monday so as to include the estimable Nesita.

One more time

Just tell me what to bring and I'll bring it.

Here's the participant list as I see it. I have included everyone who has requested participation and in the order of request. Its 4 over the limit so ANYONE who knows that they CANNOT make it PLEASE SPEAK UP: 1.Stefanyb 2.Sandra Levine 3.Nina 4.Nina's Beau 5.Rachel 6.Jason 7.Jaybee 8.Markstevens 9.Rosie 10.Mr. Rosie 11.Cabrales 12.Soba Addict 13.Wilfrid 14.CathyL 15.Helena Sarin 16.ahr 17.DoubleO 18.Liza 19.Toby 20.Jayask 21.Jayask Pal 22.Jordyn 23.Shermar 24.Shermar Beau Next compilation will be the list of foods. Think picnic and bring your item ready to serve.

Okay, We're organized now. I'll post the revised list of participants tonight. Right now our organizing principle is: eGullet Indoor Tasting Picnic! Most of the items people wanted to bring fit the bill anyway. Thats Sunday November 10th 5:pm somewhere in Manhattan. Maximum # of participants 20 Some items only need 2-3 tasting choices, others more like 4 or more, use your own judgement. Wilfrid, no one MUST try everything unless they're me, of course.

This is true. I quit tending bar before the 'tini craze, but in five years behind the counter, I never had a customer order one. Try it and you'll see why. Putting the gin in the freezer is a great idea. Lots of information has been given already. Here are my additions: Dry vermouth is something that needs to be very fresh. To be absolutely safe, each time you serve martinis buy a new bottle of Noilly-Pratt and use the remaining for cooking. Martinis that are preferred these days are extremely dry and require only a misting of vermouth over the top. Ice chips are definitely what I look for floating on the top of the drink. A slight brine back taste from the olive is a plus.

Does this mean that you've been to NYC on the QT? And that we in NYC could have met the great Jaymes? Shame on you.

Thanks

Okay. Is it Ree-dell. Rye-dell, Ree-dl, Rye-dl or @#$%&!? And its Spee-gull-ow, right?

I'd love to attend as long as the date is right.

This list is definitely the closest yet to a definition I can support, although I have my own list. Haute cuisine is all about: multiple layers of flavoring, use of the very finest quality of ingredients, the extraction of every ounce of flavor and essence from these ingredients, use of these ingredients by serious, professional, trained practitioners of cooking, and well combined flavors that demonstrate expertise and knowledge of the history of food and cooking. I think these criteria cover all cuisine categories.

stay tuned for an update of participants list and other info

Dined here Saturday night. It was dinner for four at 7:30. I arrived alone at about 7:28 and was the first of our party to do so. It was not crowded and more than half the tables were empty. Now here's my problem: I was told that I would have to wait until the whole party arrived to be seated. This really pisses me off. There stood our table, as so many others, empty. As far as I'm concerned, this is bullshit. About two minutes later everyone arrived and we were seated but no matter. Next time I make a reservation I'm going ro inquire about the restaurants seating policy and plan where to make my reservations accordingly. Also, just as an aside, the service was unbelievably amateurish and inept. The waiter didn't know anything. We asked for four ceviches but wanted to share all and he couldn't fathom how to handle that. Mains came exactly two seconds after the ceviches were cleared. The bill was $280. The ceviches were very good but all things considered, I'd give the restaurant a big thumbs down. Poor Douglas Rodriguez. His talents are not being given a setting in which to shine.

Interestingly, it's a unanimous decision.