Al_Dente

Ya did good, Elyse! Congrats.

Well, if I can make it, the pasta for the timpano need not be fresh. In fact, I think it would be preferable to just use dried tubes of some sort. Though I have seen recipes using lasagna sheets which would make things slightly simplified. I'd be happy to help out in whatever way I can, I don't want to complicate things though by trying to put together what is, admittedly, a labor intensive work or staggering genious. For the kind of company I anticipate hanging out with, I'd eat Kraft Macoroni and Cheese. I just hope I can make it. How far is the Amtrak station from your pad, Mr Varmint?

The BK Santa Fe Chicken Sandwich-- from Santa Fe? And what country does the Burger King rule?

Did the hamburger originate in Hamburg? I like "Swiss" cheese on my hamburger. NASA confirmed today that Mars Bars don't come from there.

If I can get there for the dinner, I could pre-make the sauces, meatballs, and any other prep stuff that can be done. But, I could use help in the dough department. I made it once before and learned that pastry dough ain't my gig. It would pretty much just be a matter of boiling some eggs, frying up some chicken livers, making the pasta, and then assembling the mostrosity from there. We have the technology-- we can build it.

How bout a Timpano? Timpano Recipe1 Timpano Recipe2 Timpano Recipe3 Get a deeeeeep springform pan, fill er up with pasta, sauces, meatballs, sausage, hard boiled eggs, chicken livers, prosciutto, kitchen sink, etc. Be sure to invite Louis Prima!

Somewhere between 0 and 1. I'm a very bad man...

Well how was it?

Durian trees grow like weeds in Central Park. I've never seen them, but I've smelled them.

So... who's going to be at this pie party? I think I might be in town, it would be great to meet you all.

sea monkeys?

Within 5 mins of posting this I get 3 PMs-- titled "Oh Man", "Dude", and "Holy Shit". Thanks for the concern and the sentiment! Al

NYE was a bust this year. Was on my way out for a night on the town, stopped at a gas station to get a pack of cigs, when I met two gentlemen who came up and kindly relieved me of my wallet. This left me with no $$$, no credit cards, nada. Fortunately there was enough gas in my car to get me to my brother's place up near Annapolis. Just kinda stayed in and drank mass quantities.

There will be no risotto, however. Mashed potatoes?

Dammit, you had to say something as provocative as "beef cheek ravioli" and "gnocchi". Now I'll have to come down there. If it can be February, I'm in. I'll bring the soundtrack to Big Night.

I'm no expert on lamb (or much else for that matter), so making any really educated comparisons would be difficult for me. But, for one thing, the legs seem tiny. I ended up buying a leg and a half. The whole leg I bought was a little less than 3 1/2 lbs. It did seem more moist than other legs I've done-- this despite the fact that I cooked it about 10 degrees more than I would have preferred. For my tastes, it had just the right amount of lambiness-- not too gamey, not overly mild. Whole foods had them for $8/lb.

Of course. You're the same person.

My sister gave me the Wine Bible by Karen MacNeil. Reading just the first few pages has already done a lot to expand my knowledge. I look forward to learning much much more. Thanks Lisa!

Pics! Here it is on some gentle heat: Before putting in the fridge to skim fat: Thanks again for the excellent instructions. In the past, I didn't use enough chicken, didn't cook it long enough, and let it come to too close to a boil. I always had brown cloudy stock. Can't wait to do this again! The Institute Rocks!

My foie gras Christmas soup: The accompanying Sauternes: Extra bonus, Roasted Icelandic Leg o Lamb: The soup was pretty good, but didn't have the depth I was going for. I think I need to reduce my stock a good bit more and perhaps either use more foie or less "soup" next time around. The Sauternes was absolutely beautiful-- many thanks to the eGullet person who scored it for me and for her connection to the chef who procured the fresh lobes for me AT COST. I had about 7 oz of Hudson Valley for less than $20.

Why is that? Is there something wrong with the rest of their bodies? They actually grow their tails back. Scientifically, this is known as rebutting. I don't believe it. I assume your post was in jest? -Dick When one lobster does this it's known as a rebuttal.

Thanks Mr Rocks-- sounds like my kinda place. I'll go next week!

But wait, there's more! Order now, and we'll throw in a lobe of foie gras! Only 34.99! Miracle Blade III Personally, I'm waiting for the Miracle Blade IV with the convexor edge.

I'm with the other Dean on this. Give your Henckels a chance-- get it properly sharpened! Even if you still don't like it, you might have a better idea of what you're after with a similar weight, balance, etc. I dig my Henckels 6", 8", and paring knives. I've tried somewhat better knives in other folk's kitchens, but it's kinda diminishing returns, no?

Why is that? Is there something wrong with the rest of their bodies? They actually grow their tails back. Scientifically, this is known as rebutting.