chezcherie

amen, sistah...the only positive thing i can see about the low carb frenzy is that it leaves more bread for US!!!

okay, with all this egg poaching, someone must have a great solution for the aftermath....i always find the scum a bit hard to clean off the pan after a poaching session. are there tricks, or do we just soak and scrub? thanks!

you are doing great---in fact, i'm tempted to flip all the cards and declare you the winner...anyone else want to take the challenge?

by all means!

okay, so the fowl course has been covered....more? thanks!

i second the oliveto suggestion, or a cote, just down the street (college ave.)

throwing this out to the ever-clever eG crowd..a friend has been invited to a "film noir" dinner, and would like menu suggestions. (apparently a potluck, so open to any and all courses.) i feel empty and stupid...perhaps we opened the wine too early this evening!

happy birthday. yummmmm.

macarons. several related threads active now...i'm obsessed with them. have yet to make a perfect batch, but still trying.

nightscotsman-- thank you for the tips. i will try them out--i appreciate the generosity of your tips, and also the pictoral sharing of your talents. good luck with your search for the perfect pastry position---obviously, your next employeer will be very lucky to have you.

mojito? or maybe caipirinha? ( had one or two caipirinhas at fonda---they really sneak up!)

ate our way through the tapas menu at fonda last week. (is that berkeley or albany? i'm not from around here...) delicious and beautiful, and the plates just kept coming. i loved the "vuelve de la vida"---loved saying it, over and over. (means "a return to life", supposedly a hangover remedy.) crab, maybe cod, and scallops, in a spicy, lime-y brothiness, topped with avocado cubes. mmmm. our other stand out fav were the duck tostaditas wtih pomegranate seds...the pop of the seeds was just lovely with the rich duck meat. mmmmm. i think i would be there every night if i lived in the vicinity.

okay--no recipe....i get that. would you maybe be able to share a couple "how to get them this gorgeous" macaron tips? obsessively yours, cherie

the macarons, the macarons!!! might there be a recipe to share? (i am on the never-ending quest to make a great macaron at home.) those photos took me right back to culinary school (tho', sadly, our baking program was lacking---never saw anything like your wonderful work!) ya done good!!!

i am following the thread with great interest, and appreciate the back-and-forth, and various cooking styles in play,, as well as all the free advice. i apologize in advance for the possible influence of the (well earned) bottle of zin i played my part in consuming tonight--tho i have devoured the entire thread, i cannot at this point recall with certainly whether a 36" range (all gas) fits the bill. i DO recall that self-cleaning is an issue...is this thermador gas 36 self cleaning range a possibility? i wanna come to the new-and-improved mr and dr varmint (and lils') new kitchen inaugural pig pickin'! (but i wanted to come to the "mr and dr varmint our-kitchen-may-suck-but-we're-still-invintin'-y'all-and-it-will-prove-legendary" first annual pig pickin'!) what fun! edited to say--remember that bottle of zin i mentioned? the clickety thing is for the 30", but there is a 36" one too..click the advance button near the bottom (for the 36" version...i need to sleep now--g'night!)

Yessssssss! I will be up there for the Fancy Food Show this weekend, and will certainly check them out----j'adore les macs!

99 Ranch, or any other large Asian supermarket will have good duck legs at low prices.

Pronouced chip--oht-lay, not chip-oat-lay. (Although the recent Jack-in-the-Box commercials did make me smile, with the witless bubblehead struggling to pronounce "chip-o-top-lay, chip-tiple", until the chica at the famers market told him to "just go...")

hee hee--care to post a recipe?

c'est vrai, louisa! and thanks for the link---duh! i was trying laduree.COM--typical american! gorgeous site--the macaron photos made me want to weep---or lick the monitor! cheers!

I was googling around in search of a macaron feve, and found a site that features (amongst humdreds of others--alas, no Laduree macarons) Kama Sutra feves--a whole set! Laissez les bon temps roulez!

Mardi Gras World---OMG!!! Who knew? I have attempted to PM you, in my novice way, and will await a reply on the babies expectantly. Off to google again, with your guidance--"feve" "king cake charm" and other permutations having proved fruitless. Merci!

mayhaw man (or other kind nola reader)-i'm in search of a place to purchase feves--the plastic babies, but also more interesting ceramic ones...do you know of a bakery or gourmet shop where i might be able to mail order? merci beaucoup, y'all!

i want a set of macaron feves BAD!!! any idea how to procure?? tia!

God! How is this possible!!? (Took a cooking class, quite some time ago, in So CA, with a new "big deal" chef from Napa--MC--and my impression was quite negative. Cocky, I expected, but got rude and even a bit mean in the mix...) I guess cream rises to the top, and "other stuff" sinks?