Richard Kilgore

Moderator's Note: It is helpful to remember that the eG Forums are not designed to be primarily used as a means of self-promotion. A press release is by definition promotion. This is a community of people who are here to discuss all aspects of food, with restaurants owned or concepts planned being only one of those. One who posts only about themselves and their restaurant, while contributing nothing to other discussions, is likely to be viewed by others as here only to promote themselves. The only way I know of to correct that impression, if it is an incorrect one, is to share knowledge in a variety of threads already existing in other forums, such as Cooking, Pastry and Baking, Wine, etc. At this point let's focus the discussion on the restaurant and the food, rather than personal characteristics.

It is appropriate to identify yourself as a competitor when posting such a negative review of another restaurant.

Great idea! I was thinking of most adults when I posted. It would also be useful for people with any disability that would make using a regular knife either awkward or dangerous.

I saw a similar tool at W-S recently. It did the same thing, plus removed the skin. I did not see it in action and thought it might remove too much pulp both at the seed and next to the skin. Has anyone used one of these? I would see one of these tools as potentially useful for most people only if you need to do a large quantity of Mangos.

I have several glass bowls of various sizes and several white ceramic bowls, all of the same size. These I use the most. Then I also have three green nesting Emile Henry earthenware bowls and a large mustard colored EH that is extra heavy. Also one heavy duty Volrath 5 qt ss bowl that I like a lot. I have been thinking about getting three more of these in various sizes, but they are so expensive I'll have to check out the costco/Walmart ones Andi mentioned. All have their purpose as everyone has noted, and while I had come to think that you can't have too many bowls, Chris has seriously challenged this assumption. I have an aesthetic aversion to plastic, but understand why others like them.

Good looking crostada, Elie. I made them today with apples and with pitted cherries. I put the cherries in the freezer, as Paula Wolfert suggested in a thread on cherry claufuti, but I didn't roll them in sugar first. Nonetheles they did not run much at all. The apple ones turned out true to form, but the cherry ones each had one of the three flaps unflap. It did not occur to me to check in the first couple of minutes. Thus no photos. I tried baking these on a Silpat, and while they were very good, I think they may do a little better on parchment. Also I served them on a dinner plate with a little cream poured in the space next to the three sides.

Yes, just go to Home Depot or something similar. The self-starting ones with a trigger cost only a few bucks more.

Thanks much for adding the recipes to RecipeGullet, Milagai. Here's a link.

I did the Beef Tagine with Sweet Potato and Tomato (a variant of the Beef with Cauliflower) from Paula's book. My first tagine. Very tasty. I tried doing the first half of the recipe last night and then finishing it in the oven with the sweet potato and tomato tonight. I'll try the cauliflower version and something with preserved lemons soon.

There is a thread in the Pastry & Baking Forum on Mangos, precipitated by me coming home with a flat of mangos, that is turning up lots of good ideas including some savory ones. So you can go to this thread in Pastry & Baking --- and we can use this thread to discuss savory ideas for cooking with mangos. What are your favorite ways to cook with mangos? Do you use different varieties in different ways?

It turns out that there are a lot of great ideas coming up here on the savory side, too, so I'll start a mango thread in the cooking forum for those. And we can continue with Pastry and Baking ideas for mangos here.

They have different varieties here at different times. This was a flat of Kent mangos, or so the sign said. I'll post a picture later.

Wow! Thanks everyone for all the great Mango ideas. I am sure RecipeGullet could use some Mango recipes, so please add yours with a link back to this discussion. More Mango ideas welcome here, of course.

I bought a flat of Mangos at a Vietnamese market today, intending to do some ice cream, sorbet and any other kind of frozen dessert possible in my freezer-bowl type ice cream machine. So I am looking for recipes for those, of course. But what else can I do with mangos? What are your favorites?

Thanks, Owen. I also found that Sweet Maria's will order it for me. Pack of five springs for $2.

The lever on my Rocky does not consistently turn the doser mechanism. Does anyone know of a source for the doser spring in a Rocky Rancillo burr grinder?

Thanks for the report, rasputin1072. Please let us know about your dinner at Lola.

Moderator's Note: I think we have gone as far as we can with debating the concept of "interior", and I have removed a couple of off-topic posts. At any rate, if that part of this discussion continues, let's keep it civil and respectful of others' opinions when disagreeing. Specific comments about specific restaurants would be welcome, of course. Thanks, Richard

Here's a link to another discussion of Rachel's article, The Mexican Kitchen's Islamic Connection.

Stopped in the DoughMonkey yesterday and spied a Sake Poached tart I could not resist. This confection consists of strawberry, blueberry, blackberry and sake poached plum elegantly placed on whipped cream in the individual size tart shell. This is a wonderful combination beautifully executed. Try it before it rolls off their daily offerings.

Moderator's Note: Hello, folks. I have removed several off-topic posts. I'll try to restore them to different threads if possible, but will have to sort through that later. Let's keep this thread on Aurora. I am sure RonthePirate would appreciate any concrete, specific feedback members can give him about Aurora.

I learned to make it from the neighborhood Pho shop. But while they use Goya brand coffee (some shops here use Cafe du Monde), I use Trung Nguyen very finely ground and Longevity brand condensed milk. While other shoppers at a Vietnamese market have told me it makes no difference which brand you use, they mentioned that those born in Vietnam prefer Longevity brand because it has had a long presence in the country. I have been pleased with making it at home just by following the directions that came with the filter. As I recall, that's to 1) put the coffee in the filter and screw it down gently, 2) put filter on top of small glass with about three Tbs of condensed milk in bottom, 3 fill filter only 20% or so with just off boil water in order to wet the grounds (lid on), 4) after that initial water has seeped through, back off the screw about a turn and a half and fill with off boil water and replace lid. 5) let seep slowly into glass containing the condensed milk (three - five minutes), 6) remove filter, stir coffee and condensed milk together and pour over taller glass filled with ice cubes. The only time I have had a less than satisfactory result was when not using enough condensed milk.

I have seen these recently. Good looking machines, but $700 and more. Style over substance? How do these compare to other machines for the same price or less?

My furniture polish smells like lemons, so how am I to tell?

And here's the $400 Cuisinat 14 cup model for $198 less $25 coupon = $173 on Amazon. Black, white or stainless.