stefanyb

A bottle. A bottle. What do you think we are, bloody amateurs. Actually, I think you polished off the best bottle of red I ever brought anywhere, last Sunday. What premiere- cru red will you be bringing to Bread?

Could anyone who's planning to bring cheese please contact me by PM? Also to everyone--- plan on bringing a bottle of wine or a bottle of whatever you wish to drink.

As a novice wine drinker I do not have extensive experience for reference but proper shape and most importantly no bead at the lip do make a difference for me. The rest of the aesthetic experience is more psychologocal but does seem to impact the taste. I have the Reidels and I do put them in the dishwasher. I'm wondering if the taste of the wine is changed by doing so. I think there is a residue left after dishwashing detergent is used.

Several years ago when the so-called experiment, Biosphere II, was still functioning in the Arizona desert, we had the great fortune of visiting there. The "scientists" who were trying to reproduce a totally self-sufficient environment inside a glass dome had only one kind of fish they could raise and that was- you guessed it, tilapia. The ones they showed us that were raised in the Biosphere were about 5 inches long and looked as if you had to eat 12 of them just to feel moderately satisified. No wonder they were found to have been sneaking out for pizza. Tilapia tastes like dirt. Yuck.

Isn't Persia Iran not Iraq?

This is impossible to answer. After all, how can you compare apples and oranges?

I much prefer baked ziti with ricotta. Some very rich tasting tomato sauce is also essential. Boil the ziti until very al dente. Prepare your favorite Italian style tomato sauce using San Marzano tomatoes and cook it down to concentrate the tomato flavor, you don't want it watery. Soften chopped garlic in olive oil and at the very end add some shredded basil. Combine whole milk ricotta with some parmagiano reggiano and chopped parsley. Add softened garlic and basil. Combine hot pasta, sauce and ricotta and mix lightly. Cover with mozzerella and a sprinkling of parmagiana and bake. I have no amounts for you or timing or temp. What can I say. I make this off the cuff but its great and much better than ziti without ricotta.

I'm in

Her writing style is so engaging. I'd love to see her post here or link to here, whateva.

Ironically, you happen to be right on the money .

Yes, thats right. I asked him to repeat that and he further explained that it was from the shoulder. Its a cut I've never heard of but since its triangular they nicknamed it flatiron, I guess.

Youse guys forgot the oyster on savory custard with edamame. It was the highlight of my meal, food-wise. Otherwise the highlight was, of course, StellaBella and our knockout conversation Symposium style . edit:Toby very sneakily posted while I was composing

is that like War and Peace? Actually, Awbrig, there IS another book entitled "War and Piece" and perhaps it is that to which Chefvic was referring. It's the story of my first marriage.... And, of course, there was "War and Peas" the story of getting my kids to eat veggies

plus: Jakubc Mazal Ellen Ranitidine Everyone must bring something, preferrably handmade yeast bread. If not, then something else that is appropriate to this gathering. Just wanted to add another attendee

In all likelihood, I was first turned on to this by a mention of this site right here on eGullet but I don't remember and my search turned up nothing. The Julie/Julia Project recounts the day by day, recipe by recipe attempts at Mastering the Art...... It is very entertainingly written by Julie as she works her way through Julia's book. I recommend it.

Really? I'm soooo jealous Wow, what a report. It sounds amazing.

Just a word about what to bring. Please stick to, basically, hand made yeast breads, butters, cheeses, spreads, chutneys, honey, salumi and the like to go with the bread. This is all about the bread. Thank you all. Its gonna be great.

I'm thinking Plato agrees with me

Art is about ideas. It’s as simple as that. To the extent that food or dining or gastronomy or anything else is about ideas, that is the extent to which it is art and, I dare say, its rare perhaps never, that the raison d’etre of food, any food or dish or cuisine, is about ideas. Also, at least to me, the ideas expressed must be primary to any other aspect of the endeavor. It may not be in the form of words- after all, a visual artist is expressing ideas through form, color, composition etc., a musician through sounds, but it must be the driving force. That’s why people get bogged down in the functionality debate (if it has a function its not art) because if function is at the heart then ideas must be secondary and food or dining etc. has, at least to me, at its very core, function. Food and its production may be artistic but unless the creation is of ideas first and dinner second we have craft (small c) not art. That’s not to say art cannot have functionality but if you deconstruct it that function must not be at its heart. And that’s why when asked I will always say it’s the intent of the artist that determines whether or not something is art. If the primary intent is the communication of ideas then its art. If not ,not.

Vic, This cold brew method sounds very intriguing. I'm going to google it right now. Please post anything you can it all sounds so interesting. Thanks. Toddy Cold Brew Coffeemaker

Could you expound on the "cold press" coffee brewing method? And are you going to post about your results of the different brewing methods and chinaware?

Steve-I remember reading that Julia's kitchen had counters that were made to be unusually high because of her height. Was that readily apparent when you saw it?

Total is good but I would maintain that Coach Farms Goat Yogurt has more flavor. Sometimes its a little watery but that can always be remedied by hanging.

I have eaten Silver Crystal Fungus Soup here in New York City at Szechuan Gardens in the early 70's. I got a kick out of it initially just because of the name, but it is light, sweet and refreshing for dessert especially after a spicey meal. It was the white ribbons described by Torakris in a clear sugary broth.

I think Simon should make a special trip just to sample all of our wares It seems that we're at our limit but anyone else interested should post it beacuse these things have a way of changing towards the end. Please start posting what you're bringing if you have not already done so. Jan 26- carbs=to die for