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Fauchon's dark chocolate with Marcona almonds recently flooreed me.

Bruni's assessment was very much in line with my own posted above. As great as the restaurant could be, I too found it jarringly uneven.

I used bergamot the other night with a bone-in pork roast. I grated the peel with a microplane and rubbed it into the meat along with S&P and garlic. After I roasted it, I added the juice and some of the gewurztraminer I was serving it with to the pan drippings for an extremely tasty gravy. It gave a nice citrus acidity, but not a whole lot of specific bergamotness. This was served with mashed potatoes and steamed broccoli with EVOO and S&P. The Gewurz was a 1992 Clos Windsbuhl from Z-H. It was a superb match. While I never cooked with it, the Palestinian sweet lime left me wanting. I have to admit that I didn't really feel compelled by it in its uncooked state.

I would expect that they wanted to make doubly and triply sure that the disease really was BSE, a previously unexpected finding. I imagine they also wanted to be cautious in examing the other goats as well. The announcement statedd that none of the other goats in the herd, all of which were slaughtered, had BSE. This fact is one reason why the annouincement is low key and apparently has not started a panic.

Hey Craig, Welcome back to the States. What varietals does Anne Amie Vineyards work with? Where are they available? Tell us about the winery.

Do you feel lucky?

The oozing chile and cheese look absolutely scrumptious. I love the food down that way. I am going to have to drink a lot of water to keep up with my salivation if the start to this blog is any indication of what is to come. The "red" with an egg on top sounds extremely intriguing. What kinds of chiles do they use for that?

Great report again. My favorite photo was the shrimp with the salt. It is simply a beautiful image. I'm sorry the dining part of it was somewhat disappointing. I think you must go to Yasuda and Kuruma. We need to see your impressions of these fine places, especially in the context of this review.

We made burritos tonight with bison skirt steak. These were marinated in chile and garlic and then grilled rare and sliced. The burritos were filled with this, refried black beans with roasted green chile, onion and lime juice, cheddar and guacamole. The bison was perfect for this.

Carswell, I am surprised to read of your negative foie experience at Toque. Was that an aberration or has that been standard in your experience there. I have eaten the seared foie at Toque three times and each time it has been amongst the best I've ever had. Unfortunately for me it has been well over a year since I've been to Montreal. I must rectify that soon.

Great notes. Where was this held? I have some older and newer G-L's. Your notes are helpful in helping me decide whether to hold them or drink them.

I've always enjoyed the wines of Monsanto, especially the "Il Poggio". I've had the '97 of that and it was delicious. I've been enjoying vintages from the late 70's and have found that they tend to be at their best at around 10-15 years of age. The winery itself is absolutely spectacular and well worth a visit if in the area.

Some farmers around Munich breed buffalo and therefore I can offer a few buffalo recipes. Buffalo roast in herbed mustard crust (filet) Buffalo-Orange stew (steak chinese style) Brised Buffalo tarte Tatin style (roast) Buffalo meat salad (filet) Doubled buffalo loin Michael Jordan style (loin) Buffalo roast with porcini mushrooms (sholder) Buffalo steak rolls with Blue-Ermite-Cheese (steak) Chopped Buffalo panfried (steak) May be there is one of those you are interested in. ← Is this water buffalo such as whose milk is the basis for mozzarella di bufala or the american bison? They are different animals with the water buffalo being more common in Europe and the bison in North America. Nevertheless, they should be fairly similar as far as cooking. As for bison, with the exception for cooking times noted and the need for additional moisture due to the low fat content, flavorwise it can be treated just like beef.

This is a truly fascinating thread. It is especially so for me for having recenently read Point's book, "Ma Cuisine". While I wouldn't swear that it didn't mention Japan, I don't recall a mention of it if he did. Unfortunately, the book was borrowed and I no longer have it.

I haven't had much time to follow this or other eGullet threads over the pat few days, but reading through the posts today has been a real pleasure. The insights and wisdom coming from Chef Corelli are truly valuable and have given me a greater understanding of the cuisine of Italy and the role of food in the culture and I thank Chef Corelli and Pia for that. I am anticipating your additional discussion avidly. As a new, but now "hard-core lover of becaccia", I second Pedro's questions, and would add, what other game, birds or otherwise, do you value most highly and what special modes of preparation do you require for them?

Very cool. I am drooling. Thanks for sharing the photos.

1986 Chateau Lafite Rothschild on my garage floor as I was taking it out of the car after I purchased it. The tears are welling up in my eyes even now.

That was the most complete review of Craft I have ever read. Craft has been very high on my list of restaurants to visit, but perhaps is less so now. Your criticism was very well thought out and explained and certainly plausible. I also prefer the flow of courses and the ability to taste dishes individually and in a more focused way. How did the prices compare to the other restaurants? My sense is that I would be less opposed to this style of dining if the prices reflected the different approach. I also like the ratings, although I am surprised given your criteria that you rated Craft as close as you did to Le Bernardin.

Beautiful, Patrick. I'm not sure which is your greater talent, making your desserts or photographing them.

Chef, thank you for joining us on eGullet. I will preface my question to say that I love both Italy and Italian food of all stripes. I particularly love the fact that Italy is leading the charge in the battle to maintain the biodiversity of our global food supply. How, if at all has the Slow Food Movement effected your cooking and your view of food? Do you feel that the movement is compatible with creative and avant-garde cooking? Ifso, please explain why and if not, why not. Thanks again for your thoughts.

I am imagining. It truly sounds interesting. Good luck.

The crucial point with GMOs spread in the environment is not risk taking. It's risk imposing. ← FWIW, it's really interesting that GMO's are more discussed than the trade subsidies that I've mentioned 3 or 4 times in my posts. Apparently no one really thinks that food for democracy is a strange way of conducting internation politics. ← I'm not disciussing this because I don't know enough about it to have a strong opinion on it.

Thanks for the general update, Nick. What are some of the latest innovations? What is the current status of some of the dishes that have already been introduced to us in their natant phases? I miss the regular information.

Taste the wines blind or at least some of them. That would be particularly fun to do after using an aroma wheel.

I believe that there is a significant difference between the two roles of GMO and it all comes from risk:benefit analysis. I think the potential benefits of GMO in Medical Pharmaceuticals greatly outweigh the potential risks. I believe the reverse is true for GMO agriculture, That is not to say that there aren't potential benefits of GMO for agriculture, just that they are not sufficient to overcome the potential risk. It is not the science that I am against. It is how the science is applied that I am concerned with.