eat2much

I have an Italian friend who doesn't even stir his risotto. He simply gives the pan a good flip every minute or two. I can't see or taste the difference and think that much depends on how Grandma used to stir her version.

Hmmmmm, I guess that this might be a good candidate for what to serve for my 50th birthday (in 8 1/2 years). At least I'm starting to understand those who recommend buying a cellar with more than double the capacity of what you think you need. Either that or stop buying Chateuneuf du Pape (also bought a case of Guigal 1999). Thanks for the advice.

I always ate very well when he was at Club des Pins but somehow don't see him at Mediteraneo.....

I have 6 bottles that have been in the cellar for a few years and am wondering if they are still too young.

One nice thing about the Vintage Keeper line is that the cellars can be expanded. For example if the 250 bottle unit proves too small over time you can purchase a kit with new top, bottom, door, racks, etc. to bring capacity up to 500 bottles for far less than the cost of an additional cellar.

Perhaps it is simply the salad oil industry using a version of the old "shampoo, rinse, repeat". If people believe that the salad dressing is more than a day old and toss it, we sell more product. Obviously fresh is always best but with good refridgeration I don't see why vinaigrette should not last for more than a week. On the other hand , in that vinaigrettes are so easy to make, do you really need to prepare a gallon at a time?

I haven't had any that were any good (or the de-alcoholized beers for that matter).

Emergency!!! We wanted to try Fandango this weeknd after all the rave reviews. Tried calling them last night (526-7373) and there was no answer. Today there is a "no service to the number you have dialed". Did they close or is there a problem?

I have only one bottle of the 99. Let's meet back here in about 4 years to discuss it. It is supposed to be great.

I just picked up a few bottles of Ostertag 1998 Gewurztraminer Fronholz selection de grains nobles which I've tucked away in the cellar for a special occasion but love his Rieslings, either the Muenchberg or the more affordable Heissenberg.

merci!

Zind also makes a fantastic tokay/pinot gris (Clos Wimdsbuhl) that is well worth trying to find. Another small producer who makes a wonderful riesling is Andre Ostertag.

I seem to have begun an interesting collection of different types of salt. I know that it is a matter of taste but do each of these varieties have their special uses or am I better off saving money and shelf space and concentrating on one or two different types. I think the only type of salt missing from my pantry is plain old "table salt". There are a million uses for kosher salt, gros sel de mer for fish in salt crust, sel de camargue or maldon salt for salads, etc. Haven't figured out what to do with the alea salt from Hawaii yet ....suggestions?

While I have had some spectacular Icewines and good late harvest rieslings nothing else was all that memorable.

I'm ashamed to say this but after 3 tries at Au Pied de Cochon the only dish that I can still "taste" is the poutine avec foie gras which ranks up there with the poutine at Globe which I believe has been taken off the menu.

I can't comment on the show due to my watching the US feed of FoodTV and missing all the Canadian content but one thought that comes to mind (when thinking about the Urban Peasant) is that most households (even those with serious foodies) do not have things like veal stock, etc. hanging around. Watching a guy like Barber cook with what is in the fridge makes you feel that you don't have to be a chef in order to cook. A journey of a thousand miles begins with the first step!

EVOO = Extra Virgin Olive Oil

Wondering what all the fuss was about, I made larb for the first time tonight. All I can say is a profound thanks to the egullet community for opening my eyes. Long live larb!!

When my wife and I could not find a mutually agreeable kitchen table we opted instead for a 30" x 72" stainless commercial kitchen prep table with shelf from a restaurant supply store. We contacted a local millwork place that whipped up a 1 3/4" maple butcher block top. While I must admit that most of the chopping, etc. is done on those thin plastic cutting mats (easy to clean and disinfect) the table top is a great surface for cranking out fresh pasta.

I have fine memories (well sorta) of Jello shots, fruit jello (flavor of your choice) mixed with grain alcohol or vodka and poured into small soft paper cups and chill until set. Tilt your head back and squeeze it down. Rinse with beer and repeat until building spins or everyone is naked.

What say we launch a new magazine...I propose "Cooking, eh?"

They have a website @ www.mrslondons.com I think that Mrs. Londons is worth a return visit. Montreal has great stuff but this is like Paris.

Le Fournil on Victoria in Westmount is pretty good as well, but I think Montreal bread in general is very good to what other cities are used to getting. Even le Pain Doree and Premiere Moisson make better breads than you can find elsewhere. Lesley, I know it is slightly off topic (wrong city and country) but have you ever been to Mrs. London's in Saratoga Springs, NY?

While it doesn't seem like evening fare, David talked about it being available for lunch and agreed to make one at night.

Good job! Methinks I'll have to try Rosalie out for lunch ASAP and have the burger myself!