Photo by Donna, cooked eggnog with meringue and nutmeg I’m so pleased with results of the cooked eggnog I wrote for the last post, I wanted to give an official tested recipe.  Don’t misunderstand me.  I’m a fan of raw egg eggnog, as well as aged-for-two-years raw eggnog. I don’t believe anyone should be afraid of eating raw egg (especially if you buy organic or well-raised eggs).  Raw yolk on raw ground beef is a delight, a kind of ready made sauce.

More guests are flocking to free hotel breakfasts and buffets, bypassing pricier restaurants, according to a research group that ...

Americans say they aren't likely to travel much more in 2010 than they have this year, despite optimism that they will from many ...

The owners are getting serious about plans for a redevelopment project that would rejuvenate the popular hotel and spruce up ...

PH Towers by Westgate has 1,200 units including vacation homes and regular hotel rooms

The thing I like about this photo is that you don’t know how big this egg is. It could be a huge dinosaur egg because there is nothing to put into perspective. The fibers of the napkin could be of a blanket and the blue is unidentifiable

Photos by Donna The guy I buy arugula from at our market has a neighbor who raises quail and he brings a few dozen of the eggs each week to sell for his neighbor.

Paying upfront (and nonrefundably) to get a lower hotel rate is more widespread.

Fairmont Hotels has Adidas workout shoes, T-shirts and shorts or pants on request at nearly five dozen properties worldwide.

Photos by Donna Last year, The French Laundry Cookbook Team, published Under Pressure: Cooking Sous Vide , a book spearheaded by per se chef de cuisine Jonathon Benno and featuring the dishes of him, his French Laundry counterpart Corey Lee, and Thomas Keller.  The book was explicitly geared toward professional chefs (recipes are in metric weights) because this form of cooking was at the time most applicable to restaurant kitchens.  The capacity to cook food sous vide, that is vacuum sealed and submerged in water kept at low precise temperatures, is perfectly suited to the demands of cooking for large numbers because food hit a specific temperature and stays there, no real chance to overcook.  But also the equipment was prohibitively expensive, with chamber vacuum sealers and immersion circulators (the device that heats the water) costing several thousand dollars. This past October, Drs. Michael and Mary Dan Eades , physician entrepreneurs, unveiled Sous Vide Supreme , a sous vide cooker intended for home use and priced at $500, the cost of a standing mixer and other high powered kitchen appliances.  Having written the above book, experimented with immersion circulator cooking, and having attended a demonstration in New York led by Fat Duck chef Heston Blumenthal, an enthusiastic endorser of the product, I was eager to try it and asked for an early model.