jaybee

menu being revised.

Steve, I agree. Of course you have to be very old to have old claret. We enjoyed one with our Christmas rib roast. It was a perfect compliment to the beefy, rich, aged meat with a pungent jus.

I noticed a small place by this name on Columbus near 74th St. It may have been there for years, but the Diwan Grill dinner sensitized me to the name. Is this place as good for curry and DG is for its specialties?

I was going to suggest grape Kool Ade. I guess I should have.

OK I'm hooked. Please save me at least one place and one for Ellen. I'll try to bake a couple of baguettes in the country on Saturday. I haven't done that in two years, but you've inspired me. Hmm, What wine goes best with bread?

Good get, TSquare. Shielke started the thread and I posted several recipes mirroring the Angeline's recipe. Over 20 posts about Hot Chocolate seemed to exhaust the board's interest of knowledge. Timo, Stefany's post referred to an issue that has little to do with your post, so don't get yourself into hot chocolate. Gosh and golly.

I recall a thread (I started) over a year ago that was all about hot chocolate. The killer version is served by Angelina's in Paris, and mimicked well by Scott Campbell at SQC. For me, melted chocolate with heavy whipped cream is they way I like it. That weak foamy stuff leaves me dissatisfied.

Yes, welcome back Pan. I look forward to reading your posts. I've eaten at Ouest about five times now with mostly good results. The last meal I made the mistake of ordering a strip steak. Over done, too salty and not as good a cut of beef as I would have had at Mitchell London's at Fairway. The other dishes I've had there were very enjoyable. It is a good place to go for a staisfying and tasty meal in a pleasant room. Not haute cuisine, but well prepared enjoyable food.

I wanted to buy some, but they were sold out from Christmas. The Cascade Winery sounds like a nice visit. Thanks.

Da, Da--It's there, between Alec and Harry. Just scroll down to the Ws. Waugh, Alec. IN PRAISE OF WINE. Cassell, 1959, 1st ed., 8½ x 5½, 280pp, edges slightly darkened. £7.00 Waugh, Auberon. WAUGH ON WINE. Fourth Estate, 1986, 1st ed., 8¾ x 5½, 175pp, dust-jacket a trifle grubby. £12.00 Waugh, Harry. THE CHANGING FACE OF WINE. Wine & Spirit Pub., 1968, 1st ed., 8½ x 5½, 109pp. The second "Wine Diary". £9.00

Did you find it listed on the English book sellers site?

This book is apparently a collection of articles he wrote for a wine magazine. I looked on ABE Books, the largest site for out of print books I know of. There were 649 offerings of AW's books, but not one "One Wine." This would be tough one. Maybe ask Amazon to do a search for you? I gather he died last week (at the age of 61). Young fellow. Must have lived a hard life. Here's a dealer in the UK that lists it in his catalog. http://freespace.virgin.net/wine.books/vir...inwebcata2.html The price is 12 Pounds.

Popeil is the master. My wife ordered a ShowTime Rotisserie. We cooked three chickens. They all tasted steamed, not roasted. The door keeps the moisture trapped inside and this makes for juicy but rubbery meat. We packed it up and sent it back. I always wondered what the preface "Euro" had to do with anything. The "Euro-vacuum", the "Euro-Cooker" "Euro-cleaner", etc. What the hell do people think the Europeans know about making this crap that adds some kind of cache to them? Chef tony sells the hell out of the Miracle Blade, though. I love the pitch at the end with the suit. Tony says, "wait, I'm not finished..if you order now, we will include, at no extra cost, the full tuition for your child's MBA at Harvard, a 50 foot tiled in-ground swimming pool and a lifetime supply of condoms--PLUS another Miracle Blade for your friends, or for Jason to use on Halloween. The informercial is an art form unto itself.

I think A Bacardi Brain Fart is a cool name. I'll suggest it to my friends at Bacardi.

Wow, Vintage New York Wine Store is just around the corner from me. If I can tear myself away from the off topic chat board, I might have the time to go there. Thanks Mr. T.

They do, Tommy. My loss for not trying it at the tasting. Something to try. Thanks for the other names. Clinton Vinyards is also nearby. Any experience with their wines?

Getting cabin fever after three days of Christmas indulgence, we took a drive to Millbrook, NY (Rt. 44 off the Taconic Parkway) on Saturday. The sun was out and snow looked like sugar icing covering branches, rocks and shrubs. Impulsively I turned off to visit the Millbrook Winery, which is owned by John Dyson. The chais is an impressive building situated high over the vinyards with beautiful views of the Catskills on one side and the foothills of the Berkshires on the other. Tastings were offered, and I tried the Founders Special Reserve Chardonnay, 1997, the nv Chardonnay, 2000 Pinot Noir and 2000 Zinfandel, which is made from grapes grown in Dyson's California vinyards. All were bloody awful except for the Zin, which makes a passable picnic wine. I bought two bottles of the Zin for $16 each. I so wanted to like the wine, living just a few miles from there and all. Has anyone come across any NY State wines that you'd recommend?

As I reported in another thread, I drank a 1966 Chateau Lascombes on Christmas Day. I bought the wine in 1969 and it has been in my cellar since. It was spectacular. Funny though, I read my tasting notes from 1975,when the wine was 9 years from the vintage. I noted, "delicate, perfumy and heady. Probably should be drunk in the next couple of years. Don't know how long lived it will be." That was written 27 years ago! ('66 was a near great year. I don't know what '97 was).

I purchased a beautiful hunk of aged prime rib (three ribs, 6.4 lbs) from Fairway to eat on Christmas day. My son-in-law, a newly ardent cook suggested making prime rib and Yorkshire pudding. He did a superb job, following Cooks Magazine instructions (Dec. 2002). It was the best rib roast I've ever eaten! Such a roast called for great wine. So I pulled a couple of beauties that have been lying in wait in my cellar since 1970. 1967 Pichon LaLande(Pauillac) and 1966 Chateau Lascombes (Margaux). The Pauillac was big, powerfully rich tasting with just enough acidity to give it a dry finish that set off the fruit. It stood up nicely to the meat, adding a wonderful flavor to the jus and and the beef. Each sip made me want to hurry to the next bite of meat, and each bite of meat pushed me to the next sip of wine. The Margaux was amazing. Margaux wines used to be referred to as the most "feminine" of the Bordeaux reds. This one, laid down in 1969 was soft, perfumy, heady and delicate, with no tannin left, but enough structure to provide layers of taste and intensity of fruit. Lascombes is a 2nd growth and, has undergone a decline and recent upgrading. If the 2000 vintage offers anything close to this beauty, buy it. At $37 a bottle (Garnet) it is a bargain. And if you are in the market for a fantastic rib roast, you can't get better than the aged beef at Fairway.

I try my best to give value for the money, but must admit, I sometimes fall short.

I once drank two at the Bonds in Upper Montclair after a dance at Montclair High. Walked home with Sue Menke (sigh). Never saw her again. (sigh).

Paul's Diner, Route 46, Denville. Straight into Barry Levinson.

Exactly.

You're right, there Steve. I don't have a mandoline, but I'll try my "V-Slicer". The chopped version is not bad either though. Great to spoon onto chips.

I hand-chopped a package of raw brussel sprouts into small shreds (against the grain), mixed in a goodly amount of grated pecorrino cheese, many turns of black pepper and about three tbs. of EV olive oil. Not bad for the first effort at this tasty appetizer. Next attempt: I used supermarket pecorrino, so I'lll buy some really good stuff today for the next effort. The brussel sprouts were also a packaged supermarket variety. I'll see if Fairway has better cheese and veggies. The EVO was a kind of bland variety. I will try a fruitier oil. I'll also try the Cuisinart shredder attachment for the brussel sprouts. Any advice on pecorrino is welcome.