Liza

(throwing tremendous Sumo-level weight around, while retaining Godfather-like voice quality), I'll see what I can do.

You and Mario should really do a show together.

Osso Buco with Risotto Milanese. Delicious, and the osso buco is a one pot-ter. Simplest dessert that always goes over: On a sheet of puff pastry, horizontally place two bananas, sprinkle over some very good chocolate that's been whacked into pieces. Fold over the pastry. Egg wash. Bake at 350 til golden brown (around 30 minutes).

That's promo copy, Tony!

That's a dangerous question, Jinmyo.

I prefer to think of it as an allergy, and that helps me when I need to explain why I don't eat cilantro. Others look at me as if I had just said something ...untoward...if I say I don't like the taste of it. So now I just tell them, when asked, that I am allergic, and that eliminates the often persistent pestering. (Is that redundant?)

This would be the place to mention the Two Hot Tamales, yes?

I'll try to ascertain who some of the participating farmers are, as I know there is some overlap with the NYC greenmarkets. Thanks to Rosie for spreading the good news.

Cabrales, how I wish I could attend, but I have to be elsewhere. I look forward to reading your description after the fact.

I don't think there's a recipe per so for potato chip chicken. I think it's simply coat chicken thighs with crushed up potato chips and fry until they're done and crispy. Drain on paper towels if you're so very health conscious.

I'm pretty sure it's standard practice to touch a piece of protein to see if it is cooked. I have no problem with that.

From that description alone, I'm trying it.

Doncha love the old copies of Saveur for sale?

I've been incredibly remiss, and haven't posted about the wines Joan turned me onto at Astor. I have those notes somewhere.... Sunday, we had a GV from Sommer, a Wine Avenger wine sold at Nancy's on 75th and Columbus. Incredible nose of canteloupe, a little vanilla. Looooonng finish, slightly mineraly, but full in the mouth and just lovely. And for $10.99 each, lots of bang for the buck.

Far better, more efficient, and more interesting: ask Bourdain now!

Some of my favorite things: Shavings of Reserva Parmigianno-Reggiano...torn chunks of smoked trout...roasted cherry tomatoes... Last night I accidentally happened upon something new for salads: crushed potato chips. Don't ask. It wasn't pretty, but it tasted delish.

I'm pretty sure I've seen it done just that way, as a crispy garnish, in a Charlie Trotter book. Even without his blessing, I think you're safe to try it.

How disappointing. Did you consider sending back your filet? I've never been bold enough to, but would like to try.

In my best baritone, "Don't worry, Jinmyo, I'll protect you!"

Cabrales, Was it a weekday or a weekend lunch?

...and do you remember the last gasp we witnessed? Maria and I were in Chinatown and looking at a supposedly-dead fish, when it suddenly gave a gasp and jerked most...jerkedly.

I'd suggest a sprinkling of ground guajillo pepper, which usually does the trick with most things, including tonight's jicama, pear, and scallion salad. Not that we've tried any of it. Note to self: start thread on how cooking a dish minimizes desire to taste said dish.

Re: Alice Waters, and with apologies for being slightly off topic: She gave a book signing yesterday at the Union Square farmer's market, a few of the farmer's were irate that they had to give up space to accomodate her. "Who the f**k is Alice Waters?", at least one asked. Oh how I wish I could have been there to answer, "Probably the number one reason why people are interested in buying what you grow."

I've probably mentioned this before, but it bears repeating: potato chip chicken. Fried chicken, with a crunchy exterior of smashed potato chips. My arteries swell at the thought of it.

My goodness, am I the first to mention Michel Roux's "Sauces"? Absolutely essential in our kitchen.