jaybee

NYTexan, that's a really interesting idea. What is the oven temp you use? How long do you leave it there?

Yvonne, no, we used bone meal as a subsitute for the real thing but didn't let on. The roses have all since died. Wonder what that means?

That would make a fun thread. Interesting conversations overheard in restaurants. That's tangentially related to food and dining out isn't it? Or is it too Oprah?

Several years ago Iwas doing some consulting work for Nestlé in Vevey. My client (the #2 man in the corporation) was able to serve up a cup of expresso at the drop of a hat in his office. I asked how. He proudly showed me a new machine they called "Nespreso". It was an electric expresso maker that used capsules instead of loose grounds. These sealed capsules were put in a metal holder, much as a conventional expresso machine. Push a button and steam was forced at high pressure through the capsule and its contents, making an excellent cup of frothy coffee. Needless to say I bought one immediately, along with a large supply of capsules. Months later I offered my client a cup of coffee when he was visiting us in NY. He didn't know I had the machine. He wrinkled his nose and said no to "American" coffee. I brought him a cup of Nespresso and he lit up like a Christmas tree. That made it worth the $450 the machine cost. This machine is now being marketed, I think, by another brand under license from Nestlé. Illy make one like it. All I can tell you is that it was dangerous. I think my feet levitated about three inches all day from the continual supply of high test expresso I was drinking. I left the machine with my estranged partner when we dissolved the company. But I have fond memories of push button expresso.

Correct, John. She was bothered by my wry comic telling of this bit of black humor about a subject that had (apparently) recently caused her great pain.That said, were the situations reversed, I would have quietly asked for another table far enough away to be out of earshot. I don't think it is her business to make her pain my problem. It was an untoward imposition on our party, who had a perfect right to laugh at whatever we wanted to, as long as we were not overly loud and disruptive. Yes Rosie, she had a lot of chutzpah. But then that's what makes this circus we all live in interesting. I'll get a lot of mileage out of the story. She'll tell her friends how cruel people can be. And in the end, who cares?

Amazing. Three May 22 kids. I was born on the Grand Concourse. Dr. Leff's Maternity Hospital, In the shadow of Yankee Stadium. I may drink a 1969 Bonne Mares on Saturday. Bob has a bottle of 1975 Chateau Margaux he promised to open if I make "poulet vin jaune avec moriles". Maybe Sunday. Wednsday I'll probably crack a bottle of PJ Yellow Label and finish with some Ardbeg 17.

Speaking of the English: Last fall, we, with our usual suspects, were enjoying a wonderful lunch at the Moulin du Roc in the Dordogne. The table next to ours was populated by two English couples in their early seventies. Mid-way through our main course and their dessert, wifey began to recount the time hubby nearly severed his thimb with a chain saw. Descriptions of blood, bits of flesh and ensuing infection with pus and foul odor of putrifaction were floridly given. How they could shovel mouthsful of cream and berries into the same craws that were talking about such disgusting sights and smells was beyond me. Being the nasty guy that I can be, I started a new conversation at our table during a lull in theirs. I started talking about a recent visit to a city morgue and the medical examiners' office for research I was doing on a project. My companions did not share my nasty streak and so discouraged me from developing the theme to its fullest potential. Alas, a score unselttled. I wouldn't have dreamed of asking them to change the subject of their conversation, to which they had every right. People never fail to fascinate me.

Wednesday is my b'day. I plan to go to Shopsins General Store with two eGulletiers for early lunch and will probably be joined by my family for dinner. However, I don't think I will follow StefanyB's 12 hour eatathon. I just can't do that any more (unless..... hmmm Petrossian, D'artagnan, Bouley, Babbo, Murrays Sturgeon Shop, Arthur Avenue, Peter Lugers, Krispy Kreme...hmmm get the car Kato....

I think she was quite sincere, and her manner was not challenging but intimately pleading. My immediate response was to feel sympathy for her and lower my voce so it couldn't be heard outside of our immediate circle. Had she been rude or attacked me, I probably would have reacted less sympathetically. It was an unusual event. I think she was "out of order" and driven by her emotions to intrude on others, when she had no right to. Her intimacy and physical intrusion in my personal "space" (putting her hands on my arm and her face close to mine) were inappropriate. She was either very distraught or a bit nuts. But she did put me on the defensive which is rare (for me).

This evening I was telling our table-mates a story about an acquaintance who asked that his deceased wife's ashes be buried in our rose garden (don't ask). I said the idea made me uncomfortable, as it would disturb my reverie lying in the hammock, smoking a cigar and sipping piña colada thinking that someone was buried under the roses. What to do? Suddenly a women from a nearby table came over to me, placed her hand on my arm, leaned close and said "I recently lost my sister. I would appreciate your not talking so loudly about cremation and ashes." I was chagrined. Was I talking that loudly? My table-mates didn't think so. Sort of put a damper on the rest of the dinner conversation. I support no smoking rules in restaurants. But what about no talking about subjects that offend others?

Based on one pot of President Blend and one of King Hadhramaut Blend my first impressions are that this is very good coffee but not of a quality unattainable domestically. I understand that Sabarsky uses "expresso" method for making all their coffees. They do not "brew" or "drip" or make "filtered" coffee. This may not be accurate but it is what I was told by one of the waitresses there. I made both my samples using the French press (AHR's comments not withstanding). Also note that Sabarsky uses something called Meinl "Hotel Blend" which is not what I bought. So there may be a huge difference in end result based on method. I think Peter is correct that beans, blends and methods need to be separated so we are not comparing (you'll pardon the mixed metaphor) apples and oranges. When I've finished the two bags (500g each), I'll have a better impression and will let you know.

Glenn: I bought a manual expresso machine from Zabars. Expensive but it makes delicious coffee. I didn't know my filter from my elbow when I started, but it is pretty simple. Don't miss the pleasure just because you think it is complicated. It's not. Just be open to trial and error until you get it right. I made no fewer than a dozen tart tatins until I got the technioque right. Now I can do it in my sleep (make tarts that is)

I'm sorely tempted. I'll make a tart tatin if I come. I'll decide next week. Is that OK?

Strand is the biggest second hand book store in the city. http://www.strandbooks.com/index.php Here are their "old or rare" books about food and wine: http://www.strandbooks.com/adv_sea....=Submit

Well, after all that I had to go to Café Sabarsky today for lunch (and coffee). I ordered a "melange" which is brewed coffee with schlagg (whipped cream). It was good but too mild for my taste. A second cup with out the cream was better. The beans they use are called "Hotel Blend" and are probably available from Meinl for home use. I also had a piece of Linzer torte. Good but not the best I've had. The cheese plate my table companion had was excellent. Bread plate is very good. The place is spectacular. They have cabaret on Friday evenings, preceded by a prix fixed dinner. Songs of Berlin of the 20s and 30s. Sounds like a great evening. (Dinner and perfomance $95).

I never heard anything negative. I use it for two or three cup batches. It produces the tastiest coffee if used right. Proportion and timing are critical and produce diffeent results if varied.

You were typing while I was posting my report (above). Yes, it is my method of choice when I am making coffee for one or two people. (How long do you wait before plunging)? I bought the Bodum Santos automatic vacuum brew for larger batches, but haven't got the proportions right yet. it is capable of making an astonishing cup of coffee (once) but I don't recall exactly what proportions of grounds and water I used. I am thinking of getting one of those insulated French presses, so I don't have to transfer the coffee from the press to a carafe to have more than one cup hot. Have you tried them?

Fresh pineapple. That sounds good. Bacardi make some dark and aged rums too. Añejo, Bacardi 8. I never found Havana Club anythng more than marketing hype, unlike Cuban cigars, that really are different and better (IMO). Good idea on the piña.

First report on Meinl coffee: made a pot (French Press) of President blend: 24 oz water, nine tablespoons of coffee fresh ground medium-fine. Plunged after 3 1/2 minutes. Coffee has nice bite and acidity, mild, good flavor, rich aromatc smell, nice finish with no bitterness. on a scale of 1-10, an 8. I think I got the proportions right, so next time I will plunge after 5 minutes and see if it makes a difference. Definitley a "breakfast" blend. Too mild for later in the day.

One of my favorite summertime drinks. I use Coco Lopez coconut creme, Dole pineapple juice and Bacardi gold or white rum, lots of ice in the blender and a tall glass. Simple and delicious. Ratios: 4 oz coconut, 3 oz. pineapple juice, 2 oz. rum. Any improvements on this recipe?

Funny coincidence. I bought the President and King Hadhramaut blends. What did you buy? ...And will you grind the beans with your new toy?

Thank you John for that reminder of the things that really matter.

I met a woman, Leslie Forbes, at a vintage fesitval in Jerez. She was a freelance writer (now a mystery writer) who had persuaded a publication to commision her to write a series about vintage festivals. She told me after this one, she was off to Paris to cover the vintage in Champagne as the guest of Moet. I met her in Paris for breakfast. She was put up in a suite in the Crillon with a balcony overlooking the Place de la Concorde. The previous evening she had attended a dinner at Chateau Petrus, at which a vertical tasting of such was provided starting with the pre-phyloxeria vintages. I had met someone who really got it right!

It probably will work, but why not send a test email first asking if you can do that by email. If yu have time, mail a letter the old fashioned way too. Most of the high end places are veryhigh tech, but they may not choose to accomodate you that way.

How true. I wish I'd bought three times as much. I kept a cellar book from the start of my laying down wine (1968). It is hard to believe when I look at the prices. First growth Bordeauxs average $60-120 per case. Premier Grand Crus were $120-240 per case. Wines like Gloria and Lannesan were about $40-60 per case. I bought '66 Haut Brion on "special" from the old Surrey wine w shop on Madison for $8. Every time we open one of these guys for dinner, we say, "not bad for an $8 bottle." Oh well, there was a time Microsoft stock could be bought for $10 a share too.