mikeycook

Most of what I've been compelled to buy recently is not ready to drink yet (mainly 2003 CdP) so I actually decided not to buy and am going to serve a few bottles from my collection. We are having a small plates dinner with a number of types of meat and fish, so we are having. 2002 Kistler Chardonnay Hudson 2002 Kistler Chardonnay Camp Meeting Ridge 2003 DuMol Pinot Noir Finn 1993 Silver Oak Alexander Valley 1994 M. Chapoutier Cote Rotie La Mordoree 1996 Arrowood Syrah Sara Lee's Vineyard

Main Dishes Beef Short Ribs Pork Loin w/Fig Sauce Braised Quail Lobster-Corn Chowder Bacalao a-Pil-Pil Macaroni and Cheese Sweet Yams Potatoes in the Style of Quercy Asparagus in Asparagus Sauce Dessert Chocolate Souffle Christmas Pudding Homemade Nougat

There's an old rule of thumb about only eating them in months with an R in it (i.e. avoid the summer). I personally love all varieties, with Bluepoints being the most common (I live in NYC), although it seems to me now that most places with decent oysters has a variety from the east and west costs. At The Lobster Place in Chelsea Market, I can get all of the following varieties: Quilcene Pebble Beach Kumamoto Hunter Point Hood Canal Fanny Bay Diamond Point Delaware Bay Deer Creek Caraquet Beau Soleil While some may be more briny than others, I have generally found that the flavor differences are relatively small (i.e. I haven't had any oysters that taste far different from others, although you can certainly tell the difference). A large size does turn some people off, but I started with Bluepoints which are one of your larger varieties, so I am used to it. If you find yourself in a place with a variety, I would highly recommend getting a sampler. I have yet to find an oyster I don't like (although there are methods of preparation that I do not care for).

Is it possible 2oz is too much? The Cake Man Raven recipe only calls for 1oz.

Robert Parker voted Ushi Wakamaru as one of his top meals of 2005.

We ordered a Red Velvet Cake for Thanksgiving from Cake Man Raven in Brooklyn. It is their signature cake and it is excellent. They have the the recipe online.

Good reason for eGulleteers in Manhattan to patronize their favorite eating spots during the strike.

Saw a recipe in the NY Times Magazine this weekend.

I have been looking at the WSET programs and am looking at attending in NYC. If you have a decent knowledge of wine, are there tangible benefits to doing a level or two if you aren't committed to eventually going for the Master of Wine certification? Not that I wouldn't take a couple to gain an even greater knowledge and appreciation of wine, but I am just curious.

And let's just say they probably have never worked at one.

Glad you did. I was in the middle of writing my own indignant response, but decided to let it go. I did notice a few places, like Chipotle, were closed early yesterday, but most of the restaurant I passed on my walk home (up Broadway from downtown to the Village) seemed to be operating, although at a lower capacity. I will say that one benefit of the strike is that the 2 mile walk each way to my job has been great exercise and gives me an excuse to eat a few more carbs.

I think both of these are excellent points. I would not say I am lazy (well, maybe) but I generally use the chef's knife for as much as I can (other than my chef's I really only use a paring knife and, occasionally, a boning knife). In one of Bourdain's books (I think it was Kitchen Confidential) he mentions that one should become very comfortable with their chef's knife and use it the majority of the time so eventually it becomes like part of your arm (I am paraphrasing). I have tried to follow this, which is why I use my 10" chef's except for really small stuff. Also, it really frustrates me that the Santoku doesn't fit into my Henckel's block. In fact, it is not just the Santoku. I also can't fit both my 10" and 12" chef's knives into it at the same time. Is there a henckel block that has multiple large slots, so I could accomdate all three of these?

Not exactly sure what's going on with cabs in the city today. I saw a lot of cabs with their lights indicating occupancy, but they all had people in them. Either all of the cabs are coming from JFK today or there is some selective passenger pickup happening today (perhaps with some gouging?) Does anyone know if special rules are in effect for cabs operating in the citry today?

Not to be a mercenary, but tonight sounds like a great night to call around some of the "hard to get into" places (like Per Se) and see if there is availability due to cancellation.

I think in 2006 I am going to have to keep a journal, because it's hard to recount every place you've been at the end of the year. Mine are... L'Impero, NYC (Dec) L'Impero, NYC (June) Stanton Social, NYC (June) - Went with friends of the chef and were treated royally Gotham Bar and Grill, NYC (Sept) Bofinger, Paris (Feb) Spago, Beverly Hills (Aug) WD-50, NYC (July) Jaleo, DC (November) Au Pied du Cochon, Paris (Feb) Cobras and Matadors, LA (Aug) 2005 was our first time at all of these places except L'Impero, which we had been to once before. Also going their for New Year's so I may have to revise my list. I have to say, as much as I enjoyed my own list, I am envious of some of the entries on the other lists as well. Already making a short list (ok, maybe a long one) for '06.

Ok, this is off topic, I know, but I have to disagree with Mikeycook about venture capitalists. Most early stage VCs aren't looking for management or experience. They just want a good idea that can sell. The early stage VC brings the experience and installs their own experienced people in management. I can't imagine, however, who invests in restaurants. It's got to be a financially risky proposition and growth prospects are extremely limited, unless it's a chain concept. ← Well, I won't disagree with this exactly, but let me clarify my point. Most venture capitalists want to install as much of the management team as they can. After all, it's their money and they want as many people as they trust looking over the business as possible. If all you come to them with is an idea, that is exactly what they will do. And you, with the idea, will probably come away with very little... very little equity and very little control over your business. And, if you disagree with how the business is operated, you may find yourself marginalized or removed from your business altogether. This is not what most people who want to run their own business want to have happen and is probably the biggest negative to the venture capital process (unless you are lucky enough to find an angel investor). If you want to benefit the most from your business financially and, particularly, if you want to be in control of your own business, it is important to bring your own qualified people to the table (people you know and trust), ideally, to have extensive experience yourself. No VC will allow someone with no experience to hold a key position in a business they are funding (unless they are crazy). You will never get 100% control from a VC, but you will likely get close to 0% control if you do not bring your own qualified people to the table and are not qualified yourself. Now, there are venture capitalists who will not want you to have your own management team no matter how qualified, but you should ask yourself whether you want to do business with them.

If you want to check out the NYC farmer's markets, Flying Pigs Farms says you can call on Thursday nights before 8pm to make sure they are going to be in the city on Friday and Saturday.

I am sorry I can't remember the name, but I know there is someone in San Francisco who is trying to make parma-style raw-cured hams. I would think these pigs would be ideal, assuming they are being raised as "baconers" to ensure they have enough weight and fat. You might look into places that make their own charcuterie and see if you can find their sources.

Flying Pigs Farm sells at both the Union Square and Grand Army Plaza markets, so that is probably them. As I recall, it's like $3.75 per package of leaf lard and I was able to get over a quart of rendered lard from a package.

It was probably my post that you read about Flying Pigs Farm. I have ordered their leaf lard and rendered it myself, but I would only concern myself with leaf lard if I wanted to make a high-quality pie crust. In general, when I want lard, I can either pick it up from a butcher or I buy some pieces of pork fatback (not salted), cut it into small cubes and render it myself. I have done this when I needed some to seal jars of duck confit or just wanted a little for cooking. I would NOT recommend getting a commercially packaged lard as sometimes it is very strong or has off flavors. Large grocery stores sometimes have it but you usually have to ask someone in the back. If not, they should at least be able to get you some fatback (be sure to specify that you do not want salted fatback or salt pork because, even though you can blanch it, it is hard to get all of the salt out.)

NYE is the night my wife and I first got together (we had met once before, very briefly), so until we got married we considered this our anniversary (now it's Bastille Day). We used to always go out in NYC until the millenium, when the prices leaned heavily towards gouging and we haven't been out to a restaurant on NYE since. However, this is the 10th anniversay of our first NYE, so we are going out to L'Impero (one of our favorites) for a four-course tasting menu.

Sounds like a daube of beef recipe is along the right tracks (beef, red wine, etc.). Although most recipes call for this to be done in the oven, it can also be done over a low simmer on the stove top.

A few thoughts on warm, hearty, one-pot dishes: - Coq au Vin (minus the bacon) - Jambalaya (chicken, maybe w/non-pork sausage) - Cassoulet (using non-pork sausage) I am sure there are many others.

I completely agree with this. Just remember, the most important thing that any venture capitalist looks for is a strong management team (in this case, people who have experience running restaurants). Of course they will want a good business plan with strong financials, but venture capitalists invest in people. Few venture capitalists would invest in a technology company if the people involved didn't have a extensive experience in the technology and the industries it is being sold into. Same holds true of restaurants (although, to the other point, many venture capitalists will not invest in restaurants anyway). Now, of course, you can hire those people, but you will have to give up a considerable piece of the action to get the types of names that will attract venture capital.

I tried to Julia recipe a couple of Christmases ago and found that steaming before roasting, while good for rendering fat, made the bird very tough. I would definitely not use that recipe as written again. Not to say that steaming then roasting can't be done effectively.