Posts by Really Nice!

Hello, I'd like to know how you go about progressing a menu. I think I have a pretty good idea, but I'm always interested in how the pros do it. I know the basics such as: Wine: champagne goes with everything white before...

Nicely written! I've been to the French Laundry three times: July, 2000, March, 2001, and September, 2002. All three menus are framed on my dining room wall including the one with Keller's autograph on the March 29 menu. (It's all...

Hi bakergurl6, I'm not sure what the problem is that you want to resolve. Are they not holding together when you cook them? (Make sure they're moist with egg and milk. They should be a bit on the gooey side.) Are they not...

There is no better book on this very subject than The Food of Italy by Waverly Root. It explains the geography, people, and food of each region and how the food in those regions came to be. He also wrote an excellent french version, The...

I'm getting away from those wood-logged wines as well. I'm leaning towards Australia and New Zealand. I'm finding that I actually like the flavor profile of the chardonnay varietal. Add bonus: Non-oaked wines are cheaper since...

Regarding the top-down burn. Thanks, Pat. I'll try that next time. We're having a surprsingly clear week here in Seattle for this time of year so I might try that this weekend. I do use that method for smoking stuff in the smoker to...

Thanks for a fantastic substitute. I'm always cautious about using raw eggs.

Let us not forget the Sunday morning 3AM White Castle run. :beer:

Okay, it was really Sunday's dinner, but I had it written down. FYI, Le Pichet is a French restaurant here in Seattle. Cheese Plate and Hummus Le Pichet Chicken Le Pichet Cauliflower au gratin Pomme Frites Chocolate...

Hi Rita, That's a great idea. I did it for my family in the early 90s and last updated it in 96. I used a quote as an introduction for each section. A few aren't food related, but were submitted by family members. Here you...