Liza

FYI, Chango (239 Park Ave) offers a Wild Mushroom Quesadilla with huitlacoche and Manchego.

I'm glad to see that we're all refraining from useless generalizations.

We've cooked with the canned variety a few times, using it as an addition to sauces. The one farmer we approached about growing it said that it poses a problem for nearby crops. We found the canned variety in NYC at the Kitchen Market and in NJ at Intl Food Mart.

Stone, Your kale question is one for the Gods. Or at the very least, the Ombuds. I'm a big fan of green, leafy vegetables, often raising my Bic lighter in praise of their delivery at even the most haute boites. Perhaps a new rallying cry is in order? Perhaps a pro-kale march? EDITED to add: Smug alcohol swilling bastards. ( )

Would the bag of madeleines you are given to take home from Daniel qualify as a doggie bag?

David, Thanks for the insightful report. I've read that other diners have noticed a preponderance of butter in Babbo pastas - did you notice it after the first dish that was too buttery? And how did you feel about ending with the papparedelle - my instinct would be to serve that earlier in the tasting, but I'd love to hear how it was for you. Liza

Please be kind to Big Bear. He's an official Egullet Welcomer . Thanks!

FG, Surely, Shirley, you see the link between one's past behaviour and current perceptions - perhaps a link between one's past career and one's current associations.

FG, Regarding the import/lack of import due to the "appearance" of impropriety, I am reminded of Bux's comments (speaking on behalf of all Mods) on the Podium: "Nevertheless we all have to carry the baggage of our past actions and understand we will be judged on our past records with our recent records always being the most important. " Liza

Would you agree then the author in question, due to her past affiliations and friendships, needs to work even harder therefore to eliminate the perception of favoritism? And thanks for the wild west reference - "The Good, The Bad and the Ugly" was on last night and now I have a soundtrack for contentious threads on EG.

FG, When I read the quotes from Bill Daley that you quoted, I read them with more criticism implied. It seems to me that he's actually suggesting that this editor needs to hold herself to a higher standard than she is. Possible?

For me, it wasn't so much the vehicle as it was the occasion: the post Yom Kippur frat party. I kid you not. Apparently, I would end up holding up a wall and claiming, "I'm fine...I'm fine....I'm fine".

Chef Daniel Boulud: Cooking in New York City

Cathy and I were talking about this the other night and I found myself saying, "I really enjoy reconfirming my reservation at a restaurant. There's something satisfying about calling them and letting them know that I will be keeping my date with them". Strange.

It also strikes me as odd in that the layout seems to be the antithesis to his approach to plating. Where on the plate his lines are clean and his it's so obvious that he appreciates harmonious presentations - I was particularly amused by the combination of crosnes and spaetle in a squab dish - the pages of this book don't tell your eye where to settle and where to read.

There's a local farmer who sells very tender, tiny greens. Dressed ever so carefully with olive oil and sherry vinegar. Gently folded with roasted portobello mushrooms, bocconcini, pear and scallions.

Are there any books that are so design heavy as to obliterate the recipes? I'm just trying to stretch my eyes around what is considered appropriate - I've got the FL, all the Charlie Trotter books...and yet when I think of food photography that really sends me thinking, I refer to Australian Vogue Entertaining and Travel. They'll use a photo of a plate, with a used fork, and bit of icing and some crumbs to illustrate a dessert article - this image makes me think about the celebratory nature of the dessert, about how two people might have shared a slice, about so many things to accentuate my thoughts about dessert. The food in their photos doesn't look perfect - it looks like it is truly going to be enjoyed.

Thank you, all. Any chance to be a design geek, for me. Anyone else notice the puzzling and confusing design of Boulud's latest? Zoiks it's hard to read.

I'm interested in what cook books members like for photography and design - for instance, I just fell for the simple design of the Michel Bras book which has most items shot over semi-milk glass, without plates or distractions. Are there books that members prefer to just look at?

Permission to scream in empathetic agony?

...slice jalapenos and THEN decide to put in my contact lenses.

Note that the chicken was most likely (and correct me if I'm assuming incorrectly, Cabby) Violet Hill Farm chicken - if so, you'll be pleased to know they are available on Wednesdays at the Union Square greenmarket.

Last night, 2/2/03.

Foie-gras, butter, and thyme-rubbed chicken from Knoll Crest farms. Roasted fingerlings, carrots and shallots. Strawberries and blueberries in yogurt with cat hair sprinkles for dessert.

Woke up sprightly and made an apple popover. Earl Grey tea. Now I want a BLT.