Elissa

Could it also be to slough off bureaucracy? Nice writing and reporting CC and thanks for keeping us on top of it

and what three dishes would you create in 20 minutes with the intention to seduce?

Say you first enter your flame's kitchen to find it bare but well appointed. You agree, why not, to stay and make dinner there. She/he seats you with music, a bar and a library and returns, twenty minutes later, with 3 dishes. Which would please you most?

Thanks for the report Matthew Grant. Sounds super chulo. Never thought of salmon and vanilla or asperagus with Mandrine before. Did you drink?

I concur Beachfan: the Castel del Remeis are brilliant. Also, two others for around $10 - Morellino do Scansano and a Caparzo - that I'd recommend.

I've heard that the right bank in 2000 wasn't as stellar as the left. Has this been your experience?

a new way to prepare organ meat?

In the not Champagne but miraculous none-the-less category, I'd like to add Sumarroca cava. It may only cost $8.50 (!!!) but puts most proseccos (not Sergio) to shame.

they're all good but in my defense: i dont speak italian. just french, spanish, portuguese, czech, and a wee bit english. plus i'm taking mandarine now. xxxox

Oh: nevermind. thank you Jason.

chicken wings are supposed to be cut off of a chicken and DISCARDED jeeze

waiting with bated breath awbby baby

can you guys PLEASE be serious for at least one tiny second PLEASE?!!!?! has anyone READ the recipe for onion leek tarts? there are no onions in it! plus, now my pastry dough is in the fridge chillin where it will stay til tomorrow and i gotta say: damn that shit's way double buttery. has anyone executed this? kind thanks, lissome the infamous

Beaucastel CdR $25 last i checked :winkkkk: but worth it

All due respect Tommydude but uh this here thread is about RED wines under $10. :muahaha: While i've had some great ones from S. Africa they were not inexpensive...

Parallel 45, Belleruche, Les Abeilles and Les Becs Fins: delectable Cotes du Rhone all under (or around) $10. Micante Le Pupille, Costera Argiolas and Viticcio: better-than-potable Italians under (more or less) $10. Hecula, a few Monastrells and Solanera: excellent Spanish deals, all hovering around diez dollares, hombre. Just my prejudice of course, but why venture to the new world when old world values are so superior. And that $7 Spanish Borsao? For $7 it's not bad, though it's by no means good, and since you can get a CdR for another buck fiddy: splurge!

Malachi: I take you 're not the Art Ensemble's bassist, Mr. Flavors? Anyway I'd concur with Avignonesi and Isole e Olena Cepperello, 1997. Sono magnifico.

I love raw oysters (PEI) and caviar, the more expensive the better; also foie gras, fresh truffles and (umm) their oil. Sauternes however I usually would rather not have tried. Also chicken, unless it's French or maybe Thai :nothanks:

I'm curious as to the extent that Indian, Caribbean and other (past and present) colonies appear to influence the advance of British fine dining. Novelists who write in colonial Englishes, pidgin and second tongues seem to be so creative with language. Is there a sense of this in the UK's culinary arts too?

shameless, it's true: i've tried quinoa pasta, maybe twice. it is beyond vile. but i like quinoa for breakfast sometimes, hot with a little butter and jam also good in tabouli

Have you used a home coffee roaster? Did you happen to catch that piece in the Wall Street Journal on Friday about them? The WSJ reviewed four or five. If anyone has the article on hand, I'd like to know (because I forgot) which one they said was 'best.' Sounds a bit tricky to listen for the first and second 'pops,' but I'd imagine that having the machine is worth it for the smell alone. Even, if you never get the right roast. Fond regards

Here's a NY Times piece on the decrease in squab sales to Chinese-Americans.

allergies.

tonight, buying rock sugar for lotus seed soup, i also found: tianjin preserved vegetable in a ceramic jar. ingredients: tianjin cabbage, garlic, salt. instant natural jelly fish in a package with seasoning packages included. "Suggested to enjoy them alone or accompany with BBQ pork and roast duck" mustard greens (i presume) in a foil package. "refined potherb mustard with the bulb of fritillary." bulb of fritillary? your suggestions (toss or prepare thus) much appreciated. and while you're at it: the lotus seeds are cooking with rock sugar and longans. they do not smell good but are spitting our their sprouts...

wonderful thanks. i'll try. what about dried seahorses?