jaybee

Recenlty enjoyed a bottle of Nuits St. George Blanc, Domain l'Arlot, Shipper Jeraboam Wines. It was delicious. High end restaurant price was $120 bottle. Retail this should be about $30-40? Anyone know where this wine could be bought by the case inthe New York City area?

I think Nehi is no more. Boylan's makes a good cream soda. Horn & Hardart was a chain of cafeterias that had food behind little glass doors. You put money in a slot and could open the door and remove the dish. People behind the wall would then refill the empty place with a new item. The place was called the "Automat" for that reason.

It's good to be talking food again.. More memories of favorite eats from my yoot... Cupcakes with hard yellow icing from H&H Jelly rolls, with real jelly and little pebbles of sugar on the outside Charlotte Russes (They got Danny Fisher laid). Bungalo Bar toasted almond pops Good Humor creamsicles Nehi orange soda Nediks hot dogs

Hamburgers and mashed potatos all smooshed together and laced with ketchup. My favorite lunch home from school in 1-4th grade at PS73 on Anderson Avenue in the Bronx. Nathan's hot dogs and crisp crinkled fries from the original stand in Coney Island. Washed down with a foamy cold root beer. (5 yrs. old). My first real delicatessen corned beef sandwich with full sour pickle and Dr. Brown's Cream Soda. (8 years old). Addy Vallens hot fudge sunday with real whipped cream. (11 yrs. old)

I'll settle for a hamburger and a glass of Romanee Conti 1969!

I will look for the author next weekend.

Steve, good thread. Do you cook? What are your favorite things to cook. I don't recall reading any posts from you about your cooking. I may have missed them.

I found a couple of her recipes lacking in good technique, which makes a big differrence if you are an inexperienced cook. They are great for ideas though. I love a paperback book called "French Regional Cooking" that has great recipes by region. It is authentic and accurate and very extensive. The Silver Palate cookbooks contain a number of favorite recipes, though some are very complex. Splendid Table is a wonderful read, though I haven't yet tackled any of the dishes. I plan to. I have a fairly large library of cookbooks, and I cherry-pick them for one or two recipes here and there. There is really no one book I consider essential except Child's "Way to Cook" which serves as a good basic book.

So far, figs are my favorite. I've yet to bake one, but it is high on my list.

Jaymes, is there a different technique used for eating milk as opposed to drinking it. Do you have to chew Eagle brand? Just wanted to know, in case I was missing an exerience.

Speaking of matzo, one of the dishes I love for breakfast anytime of the day is matzo brie. My technique for this produces uneven results. I'd love to hear from anyone who's got a great recipe and technique for matzo brie, including which brand of matzo tastes best (assuming I won't make my own).

I add my thank you to the list. Well done. It would be to his benefit, if Ducasse read your post.

Knowing where to go and what to order helps a lot. Thanks.

Oh now I get it. I'm a little tired tonight. Simple recipe. Powerful results.

It is curious to me that I have never developed a palate for Indian food, though I have been served what was purported to be some of the best in its class. I don't know whether my palate is trained to spices and fats that are so different from those that comprise Indian food that I just don't "crave" it. Can you'all recommend a good restaurant in Manhattan for me to get a kind of broad introduction to the best of this cuisine? I am also trying to move away from the high fat, high meat diet to a healthier mix of foods. Speaking of other cuisines, I have, for example , eaten several meals at Zen Palate, and have never had a desire to go back. I've eaten in what I'm told is the best Zen Buddhist restaurant in Kyoto,and though the food was subtle and exquisite, it was not satisfying. I have eaten sushi for over thirty years and enjoy it greatly. So I am not unready to enjoy new foods and experiment. I don't know whether my palate needs retraining, or my experiences have not been broad enough or good enough. If I can find foods to replace (some of the time) my beloved hamburger, (or rib eye) and not feel totally deprived, I would like to try.

Please explain.

Mmmmmm. Yes!

Wow, good stuff. I like the lemon and orange extract addition. Will try it. Do you think using half and half mixed in the milk adds richness and taste? I've not done a side by side. I like to put a little syrup and cinnamon on the bread when grilling, so it caramelizes. Makes a messier pan, but tastes good.

It moves or makes a sound when you stub out a lit cigarette in it.

Made my first pitcher last weekend. My recipe? So glad you asked: juice of six lemons freshly squeezed. Mix in two to four tablespoons of vanilla sugar (sugar that's been sitting in a tin forever with pieces of vanilla beans), two quarts of cold seltzer. Mix until sugar is dissolved. Serve over three or four ice cubes in tall thin glasses decorated with bas reliefs of naked women (that last part is optional but lots of fun to hold). Makes six to eight servings. I've been toying with the idea of making a simple syrup of the vanilla sugar and water to save time, but this works so well it isn't worth it. Variations on a theme: sprig of fresh mint, a couple of jiggers of vodka (or aquavit). Notes: The vanilla sugar is a must. Seltzer is much better than plain water.

Jason and group, I'm with the armagnac crowd. For $50-$70 you can get a superb bottle at most good spirits stores. An equivilant cognac (Ragnaud or Delamaine for example) will cost at least as much and, to my taste, not be as enjoyable. I once bought a bottle of 1943 in Colmar. I asked the clerk to give me the best bottle he had for $100 (500 FF at the time). It lasted for nearly two years (I only served it to a very select few). What a treat! Acker, Merrill and Condit (W 72nd St.), for New Yorkers, has a good selection of reasonably priced very good cogancs and armagnacs.

It is curious to me that I have never developed a palate for Indian food, though I have been served what was purported to be some of the best in its class. (I started a new thread with this topic).

Somehow the idea of eating something while it is alive is repellent to me. Very recently dead--no, but alive somehow seems , I don't know, sort of decadent and arrogant. Irrational, I know, but there it is. Caviar's dead isn't it?

Jeez Tommy, I stared at that thing for ten minutes. He's hypnotic.

Bad oysters..they're the thing to avoid. Whisky and oysters--ugghh. Gin and oysters---yumm.