Daniel

But, Daniel Boulud is like a good chef?

You have to go to Tehuitzingo for lunch.. Go there a few times to get it down and then they also deliver.. Really good Mexican Food. Tehuitzingo Mexican, 695 10th Ave, New York 10036 Btwn 47th & 48th St

You have Sullivan St Bakery right there.. Walk there and grab a quick couple of slices of pizza..

Hmmm, so a jelly glaze is out? Yeh, I am just going to grill with salt and pepper just to get the flavors.. Maybe I can do something with peanuts for a side.. Peanut eggplant gratin and a side of greens..

I wouldnt put Jean Georges or Robuchon in the same situation as Wylie, and I would put Mason a rung or two under Wylie.. Jean Georges has sold how many books? Has restaurants around the world... As does Robuchon.. Wylie has fans all over the world.. Coming to his little spot in Manhattan just to try his food.. Sam Mason has a photo shoot on Eater..

Would you consider Sam Mason a famous chef? I would consider Wylie Dufresne a well known an respected chef but, not a celebrity.. His popularity is actually based on the fact that he is cutting edge and wonderful.. Sam Mason is semi known in NY for once having worked at WD-50 and for being attractive.. If anything, at Tailor, the bartender is the celebrity..

Is Samuelson cooking there all the time.. I thought that svensson guy was going most of the cooking.. I could be wrong..

I havent really liked any place I have gone where he cooks.. I also don't like his recipes and hate his TV Show.. Recipe and entertainment wise.. I like his story and whatever but, I havent seen anything that explains his popularity.. I know, I know, 12 years ago, Acquavit was supposedly good.. 5 years ago it wasnt..

I dont know much about it other then receiving a phone call from my butcher.. Sounds like America's response to the Acorn.. I know its Berkshire pigs.. He was really excited and told me he was getting in some peanut fed porkchops.. I havent really read up on them and figured, I will be getting them and making them for a dinner party this Wednesday.. Anyone have any experience with them? You think those Georgia boys have been doing this for years.. Also, I am getting them on Wednesday and cooking them that very night.. So no real time for a brine or anything.. It will be interesting to see what they are all about..

Put in some ribs yesterday... I was planning on smoking them for a couple of hours and then finishing them off in a sous vide machine whenever I felt the need.. I put the ribs in the big green egg around 730 yesterday morning.. By the time the rest of the house woke up, people wanted to go out for awhile.. I decided to leave the ribs in the smoker unattended for the better part of 5 hours.. When I came back they were absolutely perfect and the temp had not change a degree.. The Big Green Egg has completely took any challenge out of BBQ'ing.

Wow..Gorgeous Kim.

Got some chorizo the other day at http://www.lospaisanosmeatmarket.com/sausage.html in brooklyn. Its a wonderful butcher shop that makes a lot of there own sausages and chorizos. Cooked the chorizo with some local potatoes from up here in Hudson NY.. I had boiled and let cooled. With the water still boiling from the potatoes, I cooked these electic orange unpasturized eggs from a roadside stand. Just put them in the pan and let them steam till done. Added some wild mushrooms that I cooked in butter.. On the side had toasted Sullivan St Bread and some fresh strawberry jam. Ready for a nap..

Murrays has Capogiro, but again it aint the same.. I like Grom and live close enough that I will get a small cone from time to time.. I find it to be very enjoyable.. However, I wouldnt make a special trip or wait more then 10 minutes..

All I need to do is eat about 12 pounds of mussels and they will break even on me.. Who's with me?

Who has all you can eat mussels?

Are the distances by the crow flies?

She is making a rezi at North Pond, thanks! So hitting up Lao Sze Chuan when I come out in May.. It looks like pretty awesome Sichuan Food..

When your butcher calls you at 9 in the morning to tell you about this special pork he is getting in next week..

That one is interesting.. I will definitely pass it along..

So Lao Sze Chuan and Green Zebra are both downtown.. I know I normally stay in the Rosemont area when I head to the area... They will be downtown... Thanks everyone.. I will tell them about all these places and have them decide...

I was going to say, leave on more fat and rest in beurre monte. Cook medium rare to blue.

My aunt is heading into town in a couple of weeks.. She is going to be with a vegetarian, a vegan, and two people who eat everything.. Restaurant does not have to be high end but, obviously needs to be good.. Anyone have any suggestions besides ditching the veggie folk..

Yowza!

Whats the grill cheese like?

Place is fantastic as usual. Can't get enough chicken tail.. I am telling ya, I had like 4 last night.. Not much more to say about this place but, wonderful.. Sat down immediately at 930..