jaybee

Thorry, my mithtake.

Oh, is that the issue with the two upside-down ice-cream cones on the cover?

I imagine a kind of "Waynes World" channel, where very unslick shows take the viewer places they ordinarily wouldn't get to, and teaches them things about food preparation, cooking, technique etc. at all levels from the "dummie" stage to the advanced stage. Then I imagine a six hour segment called "Just Plotnicki" where he regales us with whatever point of view he wants to advance at the moment, then cuts off irate callers who want to take issue with him after they sputter a few sentences. I can imagine a segment called "Candid Cabrales" where, in male attire, she visits one haute cuisine restaurant after another, and whispers her review of the meal mouthful by mouthful into a hidden microphone. The first episode will be "Cabby and the live Clam" followed by "Cabby revisits the Kabob Cafe." In one episode, we turn the tables by having Joel Robuchon surprise Cabby at table, coming out and sitting next to her, with a few specially made dishes for her eating pleasure. She, of coourse, faints with the excitement of it all. These would be interspersed with ten-second sound bites from Tommy, saying pithy things. Then I see segment called "The Great Whit(ing) Attacks" where John enters a different high priced restaurant each episode and proceeds to berate the diners, calling them "high-rolling, self-indulgent, elitist capitalist punters," among other things. He moves from table to table, taking each on serially, until they all flee in embarrassed horor, leaving their Amex Black Cards to the local Food for the Homeless chapter. This would be followed by a brief segment called Malawry loves Butter." and another brief segment called "Nina Speaks Yiddish while eating Offal with Wilfrid." Well I could go on with more programming concepts, but I'm sure others might have some ideas too.

I can see that now on the xxx channel for Time-Warner cable.

Since it was English, it was probably "hodge podge," or is that the same derivative as "hotch potch?"

Hearts of palm. Named for the custom of eating victims' hearts out of the palms of the victors' hands.

Your book portrays the vital role Alex Lee plays at Daniel, not only in the leadership at the "pass" but in the culinary achievements of the restaurant. Is he the equal of Daniel in the equation? If so, is he a partner? If not, why not?

Michael Ovitz is a good example of an agent who soured.

By the way, the Plugras website shows a packaged clarified buter. That is the first I've ever seen of a commercially prepared clarified butter. It would be great to keep in the fridge. Has anyone tried it? Are there others anyone knows of?

I believe they are all owned by a huge French Dairy cooperative called Sodiaal. It is possible these were independent brands and were bought up by the coop. one at a time. According to their website, Plugras is their "gourmet" and professional chef brand, Kellers is their upscale consumer brand and I think Hotel Bar is their mass brand. It is not unlike Lexus and Toyota, you know. We like to think of these as small artisanal products, but in many cases they are owned or created by huge corporations that keep a low profile.

I am glad to read that your experiences were as good as the one we had a few months ago. leB deserves to be put back on the list of favored places, IMO.

I presume you know the area, but in case, I recommend a visit to the grounds of the Chateau Courrances. They were designed by Le Notre and, though privately owned (The Marquis de Ganay and family) they permit walks on the grounds. Also the village of Moret sur Loing is very picturesquew and a visit to Clemeneau's home on the river side is possible. The restaurant in Barbizon at Bas Breau is quite good (at least it used to be).

Felonius, read Leslie Brenner's book about Daniel Boulud's place. His prices apparently have enough margin to be profitable. He built a 380 cover per night restaurant so his gross would be large enough to make good money. He was told when he closed his first 64 seat four-star place that is was too small for him to make enough money to maintain it.

Stir a little ketchup into it.

Who said anythng about a private room. if the table cloth is big enough....

You don't know what you're missing.

Next year will be 40 for us (I married quite young)! Does that warrant ossetra?

It's fun to see how far you can spit them. I used to be able to reach the Xerox machine!

We ate there perhaps six or seven years ago. One of our table-mates had the duck, which he proclaimed the best he's ever eaten. I also recall an appetizer that was a small ball of foies gras with a liquid foies gras center! If you go, don't miss the trip up into the town of Vezelay and a visit to the Basilica. It is truly astounding.

Great topic. I look forward to the answers. Here are some this summer's everyday picks: Alsatian whites (specifics later), Cheverny, Montagny, Chianti Classico '97, Ayala Brut Champagne,

Yes, that is my point. Herring too, maybe?

Hey, what about putting toothpaste in a peanut butter-size jar? Actually the tube idea for peanut butter is pretty cool, especially if they could mix jelly into it like Stripe toothpaste. It gets peanut butter into the carry-around snack category and removes the need for bread. Less cost, less calories.

Thanks for your story, FG. I love reading well-told stories about everyday experiences. And Happy Anniversary.

If power and dominance were a key criteria in the rise of national cuisine, why did not Dutch food emerge during the period Holland was so powerful? In fact the Dutch were and and have been a great mercantile force force for many years and their cuisine is virtually non-existent?

Mamster, how could you do this to me? I'll never get to watch TV again.