jaybee

dribbled over the top.

Yesterday for dessert at Lupa we ordered the cheese tray. One of the itms I particularly wanted was ricotta cheese with honey. The honey was Irish wild flower, and it was superb in combination with the ricotta. In fact, it was the best dessert in the lot. I think if one added some heat, in the form of red pepper flakes it would be even better.

Tina Turner is past 50. But who says she's dignified. Just sexy.

And I bet you have your girlish figure too!

When I seriously induced ketosis, which is what happens when you eliminate carbs, I discovered how great tuna fish salads could be, especially with lots of good onion and really hot sauce. I also kept a supply of carrots and hard boiled eggs around for snacking. And I think there are nuts that can be eaten. Of course bacon, beef, cream and such are good antidotes to deprivation syndrome. I am sliding my way into an Atkins diet, about 3/4 of the way there. After holidays, 100%.

My experience is that when you show an interest in and appreciation of the wine in a restaurant that has a wine steward and/or a serious wine list, you get well taken care of, no matter the price. At Le Bernadin last summer, I spotted a rare item on the wine list--a white Nuits St. George--that I had been looking for for years. The wine steward was very pleased that I knew what this was and that I ordered it. I called him the next day and he directed me to a retail source for it. It was far from the most expensive wne on the list--I think it was $75. Yet the response was very engaging. He remembered me the next day. That's the way it should work in a place that prides itself on service and holds its standards up. (Steve tried to engage the sommelier at Babbo and he seemed really diffident. He just pointed to the sections and began to read the entries, which we could haver done ourselves. He did not extend himself).

When're we going?

I am thinking of making a lobster dish for Christmas day. Would you send along the recipe either in a post or PM? How did it come out?

Apology accepted but not the blame. [Hmm. First Toby chews my shrimp at Babbo (just teasing Toby) and now you steal my fork. What to think?] Truth be told, I placed the fork on my left, which would be to your right. I moved it from the right side of my plate to the left to eat the rillettes with it. Somehow, it got transported from thence to your left hand to your mouth. Oh well, had you kissed the tines of my hand I would have enjoyed it more. But not to worry, the doctor told me the greenish purple circles on my tongue had not yet reached the contageous stage.

A few weeks ago I asked for members' experiences with this unique restaurant. I had one special event dinner there which was quite good. On balance, members' did not have god things to report. Last night, joined by several eGers, I went to a "chestnut festival" dinner there. The idea was to recreate a traditional seasonal festival in Gascony featuring roast chestnuts. The dinner consisted of several courses served family style. A dish of duck rillettes and cornichons, followed by a daube of venison with boiled potatoes, ending with a crustade of apples made with armagnac. I found the food to be dull and unappettizing. Rillettes, never one of my favorites, was a kind of pasty consistency with a kind of doughy taste. The daube was dry and bland tasting, sort of an overcooked pot roast in a gravy that was thin and acrid. The apple crustade was also doughy, as though it needed more coooking, though the apples were tasty. The highlight of the evening, apart from the company, was a 1947 armagnac that another table guest treated four of us to. it was, perhaps the best I've ever drunk. At $55 a glass, it should have been. The wine was newly arrived (that day) from Gascony served from a barrel, never having been bottled. Pleasant and fitting with the food. Ariann Daugin, our hostess is a lovely person and very involved in the event. It is sad that the food does not match the warmth and friendliness of the place. Despite the food, I had a wonderful time.

I've combined second cut brisket in with the chuck. Makes a spectacular burger. Ordered up a batch for kosher friends from Fisher Bros. It grilled up super good. First kosher beef I really enjoyed.

I felt a deterioration of service intensity and focus from the last time I was there (a year ago). From the time I walked in, I never felt that anyone was "in charge" of me or cared what happened to me. The connection between diner and place was very loose. Though I did enjoy my meal.

And Ellen and I will be there with four friends on Friday Dec. 13th at 8 PM. Willyou leave a note for us Sandra?

That is my understanding too. Shortcrust pastry.

Oh well, to get back on topic, do you prefer vanilla ice cream, creme fraiche or whipped cream with your pecan pie? Or just neat slices?

Or you could arrange pecan halves in straight rows radiating out from the center with small "aisles" between them for slicing. --Tip from SNL's anal retentive chef

Tupelo Honey ...if I were going to have a baby daughter, that's what I'd name her.

I think Vivin hit it on the head with the "yummie" factor. My experience is that I've had things to eat at Babbo that were "yummie." The beef cheeks ravioli and the lambs tongue salad, for example, are really very very tasty. I judge a restaurant, among other ways, but mainly, if there is something I ate there that makes me want to go back for more. So despite its flaws, Babbo delivers that to me and has on three or four occasions. That happens in about 5% of the restaurants I try. So it is a rare quality that is to be appreciated. I'm sure if I experimented on the menu I might find a couple of other dishes that would be "yummie" too. That would make it even better. Yummie is good enough for me.

The fact that several people chose to interpret your post as a slam at Babbo is interesting. You did not say you didn't like it. You just told me you didn't think it belonged in the pantheon of Italian restaurants where so many people seem to put it. But I guess you are a person of such extreme views (and posts) that when you say something moderate it isn't perceived that way. That's just your brand image.

Yeah Dave, you're right. I meant to type Thym. I think pine honey is acacia, but I'm not sure anymore. The jar labels are all smchmutzed up. Tuna honey..that' idea will really put StefanyB in the pukehouse....

I have had the (reputedly) best steak Argntina has to offer at a place called La Cabaña, in Buenos Aires. It is (or was ten years ago) the "Peter Lugers of Argentina. The steal served was enormous but lacked the great flavor of Peter Lugers or even the best US Strip steak. I have had the Bistecca Fiorentina at Sostanza and it was superb and memorable. The herbs and spices used while cooking over the wood ash fire make it unique. I would say, Mr. Pumskinowitz, that Argentine beef at its best is not anywhere near American beef at its best..

OMG Jamsie, Austin Healy's and now honey...it's almost more than I can bear. One of my favorite stores in Paris is the Maison de Miel. I always come back with no less than 5 lbs of honey. They have a rosemary honey that, when it starts to crystalize, is ambrosia. Pine (thon) honey, lavendar honey are also two favorites. I love to eat honey on grapefruit. At least as much honey as fruit. Otherwise I just take it straight out of the jar with a soup spoon. And I like to wait till the sugar starts to get crystalized, like I said.... I like to put big dollops of honey on buttermilk biscuits and eat them with a big cup of coffee laced with heavy cream. Honey on hot oatmeal is also great on a snowy morning. Here's the store I love so much... The Honey Store

Damn. I knew I shouldn't have worn the blue pants, white belt and the white shoes. Maybe that and my shirt that said Three cheers for Pincus Estates Phase 2 gave me away.

It appeared to me that neither the waitress of the wine steward took any interest in us beyong taking our order. They did not respond to any cues, and were perfunctory about their service. Any hip waitress and wine steward would have picked up immediately that we were open to an adventure in eating, came with a sense of fun and excitement. They treated us like we were just six stiffs waiting to be fed. And it was just the first seating so they couldn't have been worn out!

Gee, Babbo's menu has changed a lot since last Thursday! You must have asked Mario to cook for you.