Daniel

I went to Diego in the MGM Grand.. Rick Bayless is somehow attached and it was really good..

God forbid someone told a women i was with to shut the f' up.. Chef or not i would have jumped over the counter and punched guy in the throat.. I cant believe he treated some random person that way, even if they werent paying, which i assume.. I could see him hazing a contestant, but to belittle a women like that really shows what a piece of shit coward he is.. I will watch the show because it is entertaining at times, but what a loser Ramsey is.. I wonder if his hatred of women and his obsession with the kitchen are all some sort of mommy issue little Gordy needs to deal with professionally..

Rachel, That was really so sweet of you to say that.. I am glad you made it through my trip.. I always think i go on a little long and off the topic of food.. But i am glad people enjoy it.. In terms of my timing, you are pretty dead on.. We really just go from one place to another in rather short periods of time.. It seems that there will be a stretch of road thats isolated and then there will be several places that we "need to go to".. Very excited for my next road trip in August.. Going from Vegas to Seatle and from Seatle to New York via the northern route.. I hope to catalogue that trip too.. Here is a link to one of my smoking outings.. smoke it up I too miss the cue from memphis and have done a good job replicating it..

I'm intrigued but confused. Was the idea that the aged grease added flavour? I suspect that once you start deep frying hamburgers at all you're changing the dimensions considerably...but in oil approaching it's centennial?! ← The fact that the oil is a hundredish years old doesnt, IMO, make much difference in the taste.. The very fact that it is hamburger grease used to deep fry the burger is the important part.. The burger was really fantastic.. I just think by having the grease for so long says a lot about the places history and their continuation of it..

French Macaroons = Fauchon

Yeh, i have never asked the fish guys for cooking suggestions there, but i know they will clean and gut any fish.. And really thats all i need from a butcher. I have no time for a movie star meat wrapper. By the way I went to Openheimer this evening.. I wanted to check it out.. The place looks pretty good.. The fish department was lacking however.. But had some essentials.. Shrimp, scallop,squid. And then had talapia, soft shell crab, and a couple of other fish.. But the meat will certainly do... I was going to buy a hanger steak when the prix fix at aloutte down the street was calling me.. 22 bucks for a hanger steak with fries, an escargot appetizer and a dessert.. Who could argue with that..

I saw the contraption used by chili's and other places on the food network a few years ago.. I dont really remember.. I think it did use either woodchips or liquid smoke.. Either way it looked really wierd and cooked it really quickly, using like pressure cooker principles.. Anyone have any info on the device.

hey thanks.. I would love to not have to give citarella my business.. Thats what i will continue to love about this city.. If someone is screwing you or not treating you correctly, you dont have to put up with it. Many other fish in the C. Good bye citarella, hello oppenheimer. edit to add..That is if you could tell me a suitable fish market in the area too

I grew up with a father born on the upper west side of manhattan and a P-Dutch mother who grew up on a farm.. My father's uncle owned an appetizing store next to Russ and Daughters.. My mother had cows, chickens, corn fields and went so far as to churn her own butter.. So both families gave me a lot of food exposure.. But the biggest influence in my life was going to Spain when i was in second grade.. We had an exchange student,my sister and I went to visit there family.. They owned a restaurant in Madrid where we spent a lot of time during our visit.. It was the type of place that had animals hanging in the window... From that trip I loved trying all types of food. My sister who was in the 5th grade at the time became a vegetarian and was a vegan by 9th grade.. .It just shows to go you how different things impact people..

I have been having problems with the butchers at citarella on the UWS recently... I think these people are more like glorified meat wrappers then real butchers.. Wether i buy a duck or some turkey breasts, depending on who you get, they piss and moan about having to do anything.. One guy last week tried to charge me an extra five bucks to debone a duck.. He eventually refused to do it at all because that was a specialty order.. I also bought natural sausage casings from them and this guy came up with this ridiculous arbitrary price there.. Based on nothing.. I must say the fish department is really good and the people are friendly.. But if you feel like getting anything other then a pre-cut steak or maybe some chopped meat, those lazy bastards at the meat department will most likely not do it.. This is not to say all of them, but i can say it for three of them for sure.. edit to add: the fish department is really good, except i cant believe they have crawfish at 9.99 a pound..

I grew up in East Brunswick and have been going to the Frog and the Peach for years. It really is a great place..

My girlfriend and I went to Europea and really enjoyed the tasting menu. We sat in the back room at liked the space too. How does this place rate with La Chronique, thats on our list of places to try next time..

Yo, your beloved P-Town came out swinging on me.. We travlers were looking for refuge, but found car porn and hooker boots.. I would love a tour...

Haha.. I would never for a million cheese steaks, Mr. Moore. I am in it strictly for the experience..

Thats great, making pasta is a wonderful thing to do.. At some point the recipe and technique will be second nature and you will be making your own all the time.. Get the consistancy down and then try a ravioli.. Maybe throw a little more olive oil in there..

Carne asada from rick bayless cook book a la my living room table grill.. Made quesadillas with some mexican monteray jackish cheese, shallots and my doormans sister's tomatillo and jalepeno salsa he gave me.. I also used one of the only ripe avacados in manhattan, took me like 5 stores to track it down. Whats the story with the avocados these days?

Thank you, thank you.. I am so happy you enjoyed it.. I still am full..

Where are you getting these figures from?

So a book is the only product in the entire history of commerce that doesnt benefit by a celebrity endorcement? Interesting....

Where did I argue that it would not help? I argued that the degree it would help is arguable. ← Ok so now you understand that they are financially tied.. Now you are on to questioning how financially tied.. I really dont know the answer to that..

I think you are the one assuming, I cant believe you are going to argue that an endorsement by Jean-Georges Vongerichten, one of the most popular chef's and restaurantaurs in the World, wouldnt not help a author make sales.. Its a fact that the endorsements are on the jacket cover, its a fact that they do promote sales.. Wether or not you think she did it to win his favor is up for debate, but you must concede the impact of his reviews to the sale of her book and her reputation.

is an overstatement, no? ← If you think that its not a benefit to have one of most respected and wildly popular chefs ever to give you an endorsement and to have his name on the jacket, you are being naive.. His name will automatically give whatever he endorse instant credibility and respect. ← Did I say endorsements don't help sell books? They don't magically turn books into bestsellers, by the way. Also, I highly doubt that she has to keep plugging him in order to maintain a positive relationship. ← No .you asked if it was an overstatement to say they were tied financially.. I have well proven the point that there was a financial tie.. Now, wether or not you think she continue plugging him or not is irrelevant.. What proof do you base this on other then the evidence of her bias. I can tell you that she acted extremely unproffesional in her mentioning him in a review of another restaurant.. And you can say she is either retarded or bias in her awarding of three stars to Spice Market..

is an overstatement, no? ← If you think that its not a benefit to have one of most respected and wildly popular chefs ever to give you an endorsement and to have his name on the jacket, you are being naive.. His name will automatically give whatever he endorse instant credibility and respect.

I explained that she had gained from him writing in her book, and the implication that he would agian help her in future books.. So book sales is a financial motivation, no?

I dont think a person has an ethical responsibility to disclose his relationship to a particular place unless its financial. Its established that a proper reviewer will not be swayed personally, its simply business. In Hesser's case, she was tied into Jean George financially.. You think his good word might have helped sell books.. There is also the possible motivation for her to think she might receive fuiture endorsements if the relationship stays on good terms.