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le cruset. knives wine glasses

sorry bout the caps, cant thank you enough

PLEASE HELP ME !! I NEED TO MAKE THE "PARMIGIANO SALSA" ITS A CHEESE DIP..MADE WITH PARMIGIANO, SCALLION, OIL AND SOME OTHER CHEESE VERY EASY AND ALL PUT IN THE FOOD PROCESSOR. I WAS SURE I SAW IT WITH TYLER ON FOOD TV...CANT FIND IT AND NEED IT FOR TONIGHT AND DONT HAVE TIME TO EXPERIEMENT TO GET IT RIGHT....ANY CHANCE ANYBODY SAW IT OR HAS IT?? THANKS

i am going down from nj also...havig dinner at ten pehn..then that fab bar menu at cafe atlantico....i tried to find the thread and could not...i have it printed at home....geat detail about a huge selections of apps...sound almost too good to be true

i was lanning on making a recipe from mark ginors book. foie gras with fresh apricot compote and apricot sorbet this weekend. went to get the apricots and the produce man told me they were not in season and not particularly good and also very expensive 4.99 a lb. i dont really buy freash so i have no comaprison. this is my first time with 2 whole fresh foie gras..so along with my excitement, i was wondering if anyone has any fool proof ideas...i do have his cookbook with ALL the great pics and recipes...if there is anything that could help me out it would be great

we srre staying at the jw marriott near the white house...have client dinner that i think will be at palena, unless there is a better suggestion. have been to dc coast and loved it. citronell and liked it a lot. mc cormick and schmick, the four season and some great thai i cant remember the name of. my 8 year old will be with us and always "wants to go somewhere new and have something hea has never had before" i have wanted to try ten phen, how is that??

after looking at the thread maybe its not such a good idea...i was there about 15 years ago and heard its now really happening....what did i miss?

WILL BE IN DC FOR THE WEEKEND AND WOULD LIKE TO TRY SOMETHING IN ADAMS MORGAN..WE LIKE EVERYTHING..ESPECIALLY THAI, ASIAN, ORANY ETHIC CHOICE. SOMETHING A LITTLE UPSCALE BUT NOT A LONG TASTING

went for the 1st time this weekend to 9th ave location. dan dan, dumplings in red oil, shrimp toast, scallion pancakes, pork buns, kung bao chicken. best kung boa EVER. best pork bun and dumplings EVER. my son said the shrimp toast was average, I did not have any. the dan dan noodles were very good . we stopped by on the way back out to jersey and bot 8 pork buns for his school lunch.

any combo of grilled veggies are good. you cant freeze them but you can do a day or ahead. a cous cous or orzo salad with raisins/apricots, chicken and some nuts is always good and so easy. i do a lot of steak salad. buy the salad washed and ready and make a london broil the day ahead and slice it, put in palstic and let it cometo room temp and serve on greens with great bread. sesame noodles are easy also and better a day later.

Fifi, fellow Texan, we were on the same page. I have a few that I've collected along the gulf coast, and I couldn't imagine how they could possibly be used in a salad. But then I remembered seeing some at Whole Foods recently. They look very much like the second picture you linked to. In fact -- here's a link -- it seems they're the same thing. thats where i found them, whole foods on 23rd. love them. going to try sauteeing them this evening.

ITS THE SECOND, THE GLASSWORT. I LOVE THEM RAW ALSO BUT HAVE SOOOO MANY, I WAS LOOKING TO CHANGE IT UP A BIT.

i have a substantial bag of sea beans and have eaten as many as possible raw. any ideas? i have heard youcan sautee them. i guess a bit of evoo??? what could i mix them with?? i have tried to feed them to my husbband and he just looks scared.

i love to hear some secrets for the best clam sauce...i use cilantro instread of parsley

It's not hard at all. Just remember to have the pan really hot, and remember not to overcook. For health reasons I eat and cook a lot of duck. Remember that the publication in 1991 of the"French Paradox" studies in Europe concluded that it was the mono-unsaturated nature of the duck and goose fat that was lowering the rate of heart disease - unbelievably lowering it- of the people in the Southwest of France; only in America was it said that the conclusion was that red wine had an effect - in Europe, where wine drinking is a given, nobody thought of that as a factor. But they did want to know why the death rate from heart disease in that region was so incredibly low as to pull the entire French rate to the rank of lowest on earth, and that's how they discovered the nature of the fat. The "paradox" is that it's saturated fat, yet it lowers bad cholesterol and raises the good. You can see my most recent all-duck dinner here: My own all-duck dinner For sides, I like something dark and leafy green. I find it goes well with the fatiness of the fattiness of the duck. I like one of those salad mixtures (the organic ones at Whole Foods are superb and nicely bitter) with lots of strong flavors, and make a dressing with shallots, walnut oil, mustard, sherry vinegar, and a touch of something sweet like the teeniest hint of apricot preserves - it's a nice counterpoint to the greens and the duck. And I also like a baked yam with this meal - nothing candied, just a nice organic yam or sweet potato, simply baked in the oven. Of course, the traditional side is potatoes cooked in the duck fat, but with so many duck parts in the meal, I like things that offset them. Hope this helps. are they truffles next to the raw foie gras?? ummmm how did you enjoy your wine selections??

i know next to nothing about wine other thatn i love it.....i really want this dinner to be very special and would go with your recommmedation...if you have more info i would really appreciate it...thanks sooo much

now that you mentioned it i remember having polenta with duck and it was de-lish, great idea a some kind of green somein...i really do hate to take away from the fat but it is probably best, thanks

is 2 buck chuck cheap beef??

i am haveing an all duck dinner...sauteed foie gras (first time cooking) confit (first time cooking) crispy skin skin breasts. need some suggestions for sides or should i just have a bucket of schmaltz nearby?

i have a little dining club with 2 other couples and a guest couple. i always do something never tried unless i am on a re-do (screwed up the first time). i always llike to get opinion and other ideas from the other couples. this month we are doing all duck. i am ordering my first whole foie gras, making confit and a sliced crispy breast. its going to be very rich and i have not yet come up with any sides , any ideas???

roman hall in trenton, chamberburg. i have be going there over 30 yrs...there has been remoldeling...italinate statues and a few chandeliers. they have great guy playing the piano and i think he wears a white suit. the absolute best chicken cacciatore on the bone, white sauce. best anywhere and cheap....they also have a great variety of seafood dishes over pasta and de-lish sauce...goood coctails also

this looks terrific. i have never been to one of these extravaganzas. are you folks going?

Of course. That's what we are all here for. You might want to start by going here, to the Louisiana Forum and see what recent visitors thought about their trips. I would be happy to be much more specific id you could give me a general idea of what kind of money they are talking about and whether they will have a car or not. Is this dinner only or do they need to know about lunch as well? no lunch, biz trip with a contolled expense account thanks

Why does everyone feel the need to claim their doctor is the very best in their field. My dad is notorious for this and it gives me vast satisfaction and amusement to query his assesment of his medical professionals' skills. Everyone I've ever known to need any type of specialist whatsoever has been fortunate to get attention from the very top practioner in their field. Statistically speaking, alot of you must be receiving substandard care, because I know for a fact that I've never spoken to an average doctor in my life, nope, only the very best and brightest for me. In fact, I've never talked to a receiptionist in a medical office that wasn't at the very top of their field. The cahier in the hospital cafeteria last time I was there was perhaps the best cashier in the world. i just read this and can't stop laughing...i hear this all the time...and when you are truly looking for a recommendation it is very difficult to get to the best of the best..iwhen i ask people what makes him/her/it the best, they usual reply reaction i get is a look as if i just fell off the turnip truck then "well, thats where EVERYBODY goes"

i like white in water with mayo, capers, fresh corn, celery, scallions, and toasted nuts pecans seem to hold up best with the mayo..cilantro is good too