Msk

I purchased a Lodge grill pan and love it. It really is the closest thing to outdoor grilling you can get indoors and is worth the marginal additional effort needed to keep cast iron clean and happy. It was the first cast iron purchase I have ever made. I'm now looking to add to my cast iron collection. Msk

Drinking those wines will certainly be a great experience for you. Just don't rely on them for a dinner party. I have run into many bottles of wine that were supposed to be over the hill yet somehow, through some form of magic, were not only good, but unique wine experiences. Good luck! Msk

I have yet to try Basilico, but everyone I talk to loves it. I know tons of people who live in town and the immediate area. I have yet to hear something bad about it. I plan on trying it very soon too. If you can't get in, try a Sloppy Joe from the Millburn Deli next door. One of the best sandwiches ever.....Though not a comperable style. Msk

So many sandwiches, so little time.... I gotta get me to Arthur Ave apparently. Italian deli is one of my favorite things in the world. 1) 3 slices freshly baked rye cut paper thing on a slicer (Buttered) 2) Homemade cole slaw and swiss one one piece 3) Turkey and swiss on second piece of rye, top with a little cole slaw also 4) Rub homemade russian dressing into the cole slaw on top of the cheese and the turkey. 5) Salt and pepper to taste. 6) Construct the 3 tier Sloppy Joe sandwich from heaven, cut into thirds. The Millburn Deli, in Millburn NJ makes the best one of these ever. Msk

Craig, Once again a very well written, informative, and entertaining piece. I have never been to Chicago but if that wine list isn't reason enough I don't know what is. As I went through the "Reserve List" on the website, the prices seemes inordinately reasonable. My mouth is literally watering now! Msk

I enjoyed your lesson thoroughly and its full of great ideas. I may try doing some cooking the next time I babysit my niece (as I currently do not have any children). Msk

Felonius, How was your experience with the service at Rare? The two times I have gone it was horrid. My burger was ok both times, good quality meat, smallish in portion though. I'd put PJ Clarks on your list too, I recently went there and the meat was fabulous. Msk

Did the idea of Olive Juice in a martini really sound all that appetizing at first? Msk

Thanks for that great account. I am excited to give it a try, it does sound like fun. Msk

Bah can't make this BC either. I'm the best man at a wedding saturday during the day in Long Island. Msk

Thanks for the lesson Jack, you are quite the Renaissance man. Typically, when I make homemade marinara sauce, I make it in bulk and freeze it in portions (about enough to cook with 1 lb of pasta) I have found when freezing it fresh it lasts almost a year without noticeable taste degradation. If I were to move to "bottling" how would that duration change? Could I then store it in the cupboard so as to free up freezer space? Are there particular Ingredients I would need to eliminate in order to make it more stable? (i.e. parmesian cheese, olive oil versus butter, etc.) Thanks again. Msk

Would you consider the Arthur's in Morris Plains too far? I think that place has a reasonable steak for the money in a laid back pub style setting. It does however get a bit crowded on the weekends though I haven't been to that one in years. (I went to the one in Hoboken) Just another idea anyway. Msk

Suzanne, Better Burger is sort of a healthy fast food burger place. Its certainly not a pub style or decadent burger. You can't even tell them how you want it cooked! IMHO not worth a trip by the BC. Msk

Mark, I thought your tests were great, both well thought out and well described. It was just the type of information I was looking for relative to the pages and pages of this story which I have been following. "What would well-seasoned skeptical wine-professionals say after a test." Scientific or not, you gave a great account of it and I am looking forward to any additional informaition/testing you may provide. You have already gone above and beyond IMHO. There is alot of Food and Wine information on the web, but there is only one eG. Msk

When I took a bartender certification course in college, the instructor spent alot of time on martinis. He believed it to be a bread and butter drink for the bartender (which I still agree with) He specifically cited the James Bond quote, and said never "shake" a martini. However this was in the early 90s when a Martini was a Martini, not any mixed drink in a cocktail glass. I drink both vodka and gin martinis, and enjoy them both (man do I sound like a lush!) I extremely dislike the aeration that occurs when a martini is shaken, I believe it changes the taste of the fine vodka or gin I am ordering. That change in taste may disappear over time, but the drink usually isn't around long enough for me to realize what that threshold is. Msk P.S. I remember watching Dale Degroff do his famed "Orange Twist Flambe" presentation when I worked at the Rainbow Room. The aromatic left over in the glass was phenominal.

Joseph, I had the PJ Clarke Burger since the revamp (but never had it prior). I have to say it was damn good. Perfectly cooked, juicy but not greasy. Great and fresh tasting meat. The bun was standard. I would categorize this more as a Pub burger than a Fast food burger, more akin to the Molly's burger. The PJ Clarke burger was so good I ordered another one. Msk

Unfortunately I missed Saturday, but went for a burger Friday night there so I could follow along! I pretty much agree with all that has been said, except my burger was overdone. Was still good, a decent value, but certainly not the best. I'd say Waterfront Ale House also has a solid burger, they also have a "special" burger every couple of nights. Sometimes its venison, ostrich, ir buffalo and they are generally all good (as is the normal menu burger) They also have a great beer selection. Msk

Here are the pics. You can see the sheen on the cut loaf to show how it was sort of "spongy." I promise to have more self control next time on letting it cool! Msk

Ok I made my first bread last night..... My Wife and I agreed it was the best bread we have ever had. Warm rustic bread slathered with butter just can't be beat. The crust was phenominal, crunchy and thick. I have pictures just nowhere to host them. One quick question, the inside seemed a bit damp and spongy. Was it underdone or was there some other issue involved? It didn't seem to raise much during the proofing, and I have to admit it probably was closer to 80 F. Once you have a healthy starter, the effort/reward of this stuff is just incredible. Jack just so you know, I named my starter Jack! ( I have a whole wheat one we named Jill too!) Thanks, Mike Msk P.S. Off to feed Jack!

Blondie, I have been to Rare twice and regretted it both times. The Burgers are good but the service is awful. We were there an hour and the waittress came back and said the food wasn't even on the grill yet. We said cancel the order please, and give us the check for our appetizers, and our food magically appeared. This of course sent the people in our viscinity who had been there before us (and also didn't have burgers yet) into a tizzy. My wife doesn't eat burgers (Oh the horror!) and both times she has hated her meals. Not even worth a trip IMHO. Msk

Not going to be able to make the first burger club, I have a wedding to attend. Msk

This is a great idea, and I will participate when possible, but weekday lunches usually don't work for me. I will try and follow along by doing "homework" I have been to many on that list already so I can at least participate in any discussion about it here. A friend of mine had started to do a tour de burger in NYC awhile ago but it got sidetracked. Mike "Msk"

First let me say thanks for taking the time to stop by, we truly appreciate the opportunity. I find your products to be such a delightful combination of art, science, and marketing each with its own unique and slightly irreverant style. My question is this: How does the madness start? Is it the terroir that dictates the varietal, and ultimately the bottle art and marketing, or do you start with an idea of a style/blend/varietal you would like to make, then search for the terroir? I guess its like asking a musician of the song starts with the lyrics or the tune. Mike "Msk"

I found this when I Googled Spatchcock. Don't know if its a good guide since I have never spatchcocked. http://www.nakedwhiz.com/spatch.htm Msk

I agree with alot of what has been said. Montelena, any Cab Phelps makes (all are good at different price points IMHO, except maybe Backus, though that is certainly an experience) The best for me would be 1999 Araujo that I paid $200 for on my honeymoon (off of a wine list no less!). It had such great fruit and balance, and the finish seemed to last a lifetime. The release of flavor in the wine from front to mid to finish was unlike anything I had (and have) ever experienced. Msk