bobsdf

I've been using one of these Zassenhaus mills and am very happy with the results. It has a proper burr mechanism. While it is a little bit more work than an electric mill, the price is relatively inexpensive.

I have a Murray Carter "Funiyaki" (carbon blade) that I used last night to break a chicken down into 8 pieces. Afterwards I noticed that little pieces of the blade had broken off along the edge, sort of like small (.3-.5mm) scallops along about an inch of blade. It's not like I was hacking randomly at the carcass, I was making cuts through cartilage and small relatively soft bone. Does this sound normal? I've used a similar shaped global to do this job countless times with no problems. I'm kind of bummed, as this knife wasn't exactly cheap.

As far as mail order companies go I've been very pleased with Sweetmaria's.

I don't often blend my beans. I have experimented a little, mixing a Bali Shinzan with a Yemen Mohka, but usually I just roast single bean (I have about 20 different beans in the cellar currently). I really enjoy experiencing the differences among the various beans. In that respect I find it very similar to drinking wine. I’m currently using a Hot Top drum roaster. I like it as it has a longer (at least longer than my fresh roast plus) roast cycle, which seems to result in a bit more body. I usually roast my beans somewhere in between just prior to 2nd crack and about 40 seconds into 2nd crack. My usual prep method is french press, although, I do prefer using my Cona Vacuum when time permits. I started with home brewing about 8 months ago. It sure is addictive (as well as fun)!

For online maps I use Viamichelin. If you decide to go to Paris by train you should consider booking a sleeping cabin on an overnight train. We did this travelling from Milan to Munich and found it to be quite comfortable, even if the cars are a little bit old they were very well kept: down comforter and pillows, working sink, lots of wood paneling. (The one we had reminded me of the train car in the James bond flick "From Russia With Love"). Be sure of what you're getting though, as there a 2 person cabins as well as 6 (or 8?) person cabins. Have a great time.

Menton, I saw that show as well and found quite informative. Interesting how the Gov't locks up the aging grappa and only releases it once the duty is paid by the producer. They do have to get a new host though, that guy is beyond irritating!

Not that it's significant to the quality of the drink but, as a climber, I found it interesting that the maker of the grappa you have is Reinhold Messner. Messner For those of you unfamiliar with mountaineering, he is an icon of the sport, and a huge celebrity in the Alto Adige and beyond. Castel Juval, his home, is a partially refurbished castle (I guess that's obvious from the name). It is open to visitors in the summer and though I've not been I have read that it is quite impressive. Juval and Juval2 I think I've read that he is involved in farming locally, obviously the grappa would be an offshoot of that. One of the nicest things about climbing in the Dolomites has to be the food. The food I've had at the Italien huts is far better than that which I've had in the Swiss or French huts. No small thing after a long day of climbing. And then you have your rest/travel days when you get a chance to have a "real" meal down in one of the towns. Anyway, enjoy the grappa.

Bux, I have three pinxtos bar recommendations to pass on. All were suggested to us by Sr. Arzak when we were there 3 weeks ago. I don't remember the names but I can describe how to get to them. Take Avenida de Libertad east across the Santa Catalina bridge. It becomes Miracruz on the east side of the bridge. Continue east until Miracruz forks, the left hand fork is called Calle Secundino Esnaola, take it. At Calle Birmingham take a left, continue for about 50m (the first street you come too). The place you are looking for will be the bar on the sw corner (ie. the first corner you encounter). This is only about a 10-15 min walk from the Londres de Ingletara. Make sure you order the specials he has on the board behind the bar. Very good stuff! The other place is for "pintxos modern" in the Parte Vieja. From the intersection of San Juan and 31 Agosto walk west (maybe 100m) until you see the small church set back in a small plaza (not the larger church farther along). There is a fountain set into the west wall of the plaza. Walk towards the back of the plaza and the bar is on your right (the NE corner of the plaza). The other place is at the NE corner of the Plza. de la Constitution. Wish I was there! Cheers.

LML [Overhung game birds share similar compounds as are found in strong aged cheeses, the likes of which make one sweat on the crown of the head and the cheekbones, and are very much an acquired taste.] I eat a lot of game birds but, here in Canada, we tend not to age them very long, certainly not long enough to achieve the effect you describe. So it came as quite a surprise when, a few years back at a dinner at Raco de Con Fabes, I tried a bite of my wife's (at the time she was still a girlfriend) perdiz and my tongue and lips went numb! It was similar to taking a bite of cabrales or roquefort or one of the less "creamy" blues--very strong and very ripe. I have not had perdiz anywhere else in Spain but further research has given me the impression that a well aged bird is typical. While my wife quite enjoyed the dish it wasn't for me. Btw, everything else we had for dinner was spectacular.

Thank you all for the comments; keep ‘em coming! Bux- Some friends and I are renting a house located near a place called Segalas, about 40kms north of Agen. We all enjoy cooking - a minor obsession in my case - so I’m sure we’ll take advantage of the local markets for the most part. However, if anyone has any “must try” recommendations for the area I’d be delighted to hear them. We had entertained the idea of going to Michel Bras but unfortunately it's a little too far out of the way for us. In Spain we (my wife and I) will be spending 3 or 4 days in San Sebastien. We’ll then spend a few days traveling to Madrid. So far I’ve reserved Saturday night at Arzak and Sunday lunch at Berasategui (I’m not sure how we’ll be able to eat after that combo). We ate at Arzak a few years ago and thoroughly enjoyed it, so we’re very excited to be going back. This will be a first for Berasategui. I’m also looking forward to further exploration of San Sebastien’s many tapas bars. Last trip we went to quite a few and still didn’t make much of a dent. As a result of the various reports I've found on egullet, we’ll be trying a number of places I had previously been unaware of. These include Kaia-Kaiepe, Echaurren, and Restaurante Coque. I hope to stop for lunch in Aranda de Duero. I forget the name of the place, but the last time we were there we lunched on roast lamb at a wonderful asador restaurant. Chorizo and morcilla followed by wood oven roasted baby lamb, great local wine list, very simple yet delicious

I will be in Paris for one night in September--it's the embarkation point of a trip to southwest France and then northern Spain--and am trying to decide which of the above two restaurants I should dine at. I'm assuming that I will be able to secure a reservation, but I realize this may be optimistic. I am hoping that some of you who have eaten at both would be able to provide some guidance. Any input will be much appreciated.

Rahier is good. I recently tried Pan Perdue on St. Clair west (just past Christie St.) and was very pleased--good croissant, very good Gateau Basque, and, though I didn't try them, the brioche looked enticing. I've heard that the bakery next to Celestin on Mt. Pleasant is good.