Suzanne F Posted March 16, 2011 Share Posted March 16, 2011 It is with great pleasure that I inform you we are free for the Times and Luchow dinners! Our schedules are wide open for the next two years and do you have a high chair? It is my pleasure to inform you that you're now officially on the list. I don't have a highchair, but do have several phone books. List? Yo. Yo yo. Quote Link to post Share on other sites
Lippy Posted March 16, 2011 Share Posted March 16, 2011 Guess whose recipe it is? If there are too many by him, I'm not interested. Quote Link to post Share on other sites
Rich Posted March 16, 2011 Share Posted March 16, 2011 It is with great pleasure that I inform you we are free for the Times and Luchow dinners! Our schedules are wide open for the next two years and do you have a high chair? It is my pleasure to inform you that you're now officially on the list. I don't have a highchair, but do have several phone books. List? Yo. You're already on the list. Can't have double entries - I confuse easy. Quote Link to post Share on other sites
Rich Posted March 16, 2011 Share Posted March 16, 2011 It is with great pleasure that I inform you we are free for the Times and Luchow dinners! Our schedules are wide open for the next two years and do you have a high chair? It is my pleasure to inform you that you're now officially on the list. I don't have a highchair, but do have several phone books. List? Yo. Yo yo. My first thought was music, my second was string and many mis-spent days as a child. Okay, another approval for "the list." Quote Link to post Share on other sites
Rich Posted March 16, 2011 Share Posted March 16, 2011 Guess whose recipe it is? If there are too many by him, I'm not interested. Actually very few by him. For those who don't have the book, it's Bittman's recipe. There's a similar recipe where the short ribs are braised in coffee that's much better. It's from a chef in Houston whose name I forget right now. Quote Link to post Share on other sites
splinky Posted March 16, 2011 Share Posted March 16, 2011 Guess whose recipe it is? If there are too many by him, I'm not interested. Actually very few by him. For those who don't have the book, it's Bittman's recipe. There's a similar recipe where the short ribs are braised in coffee that's much better. It's from a chef in Houston whose name I forget right now. robert del grande Quote Link to post Share on other sites
Eatmywords Posted March 16, 2011 Share Posted March 16, 2011 It is with great pleasure that I inform you we are free for the Times and Luchow dinners! Our schedules are wide open for the next two years and do you have a high chair? It is my pleasure to inform you that you're now officially on the list. I don't have a highchair, but do have several phone books. Oooh, that’s exciting news! We’d lose the baby of course. And you’d have to allow me to contribute a classic chicliver pate w/mom’s 90 proof calvados. This thread reminded me of some stuff/books she (mom) gave me a while back. I had a look and found an extra copy of Dining in France 1986. Would you be interested? You seem so passionate about the oldies. Quote Link to post Share on other sites
Rich Posted March 16, 2011 Share Posted March 16, 2011 Would you be interested? You seem so passionate about the oldies. The reason I'm interested in oldies is simple - I'm an oldie!!! Yes, thank you I would be quite interested. Hmmm...no one has ever brought food. The chicken liver pate I make is with sour cherries and is a takeoff on the Marlow & Sons version. We may just need to have a taste-off. Okay I've got to work up some dates for the "newbie list" and get back to each via PM. Quote Link to post Share on other sites
Eatmywords Posted March 16, 2011 Share Posted March 16, 2011 Hmmm...no one has ever brought food. The chicken liver pate I make is with sour cherries and is a takeoff on the Marlow & Sons version. We may just need to have a taste-off. A match of the mousses? NBC vs an old war horse? I got no problem wit dat. Quote Link to post Share on other sites
Rich Posted March 16, 2011 Share Posted March 16, 2011 A match of the mousses? NBC vs an old war horse? I got no problem wit dat. Let the games begin. Quote Link to post Share on other sites
Lippy Posted March 16, 2011 Share Posted March 16, 2011 A match of the mousses? NBC vs an old war horse? I got no problem wit dat. Let the games begin. I'd like to play. Quote Link to post Share on other sites
Rich Posted March 16, 2011 Share Posted March 16, 2011 A match of the mousses? NBC vs an old war horse? I got no problem wit dat. Let the games begin. I'd like to play. Wow - a mousse-off extraordinaire!!! Quote Link to post Share on other sites
Daniel Posted March 16, 2011 Share Posted March 16, 2011 I use a port aspic sometimes in my version.. Quote Link to post Share on other sites
Suzanne F Posted March 16, 2011 Share Posted March 16, 2011 A match of the mousses? NBC vs an old war horse? I got no problem wit dat. Let the games begin. I'd like to play. Wasn't it you who brought an incredibly wonderful chicken liver mousse to some get-together (maybe the one at dba or Redhead?)? If that's the recipe, I'll put my money on it. Quote Link to post Share on other sites
ghostrider Posted March 17, 2011 Share Posted March 17, 2011 Has anyone looked at the big red NY Times cookbook edited by the Winsome One? It was given to me as a Christmas present and I have read it cover to cover. Fascinating read and the old recipes are sensational. I'm planning to do several dinner parties based on pre-1900 recipes. Back in the 1970s, S had gotten me a medieval cookbbook. I did a dinner party based on that one night. Are you going back that far? Ah, my misspent youth. Quote Link to post Share on other sites
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