Daniel

Kim, busting out with a wonderful dinner. How pretty.

Such wonderful photos of all your food.. I will certainly ask you for the recipe..

Oh, my. The white rice doesnt seem necessary but, that stew looks amazing.

I have read many places that frying eggplant is horrible for you because the eggplant acts as a sponge and sucks up all the oil.. Has anyone else heard this?

He made this "smoked" salmon the other day with this disgusting looking salsa.. I am not a big fan of the show and find the concept a little too cute and forced.. I guess some people like him, I find him to be a bit much and his food to be gross.

If anyone wants to see some photos of Bite Club there is an article today in Page Six The Magazine in the New York Post

My sister's ex boyfriend came from a stuffy well to do Rhode Island Family.. The mother was not a fan of the Jews.. She came to dinner one night and I came down wearing a yamakah and did a prayer over the wine, over the bread, and of course used every Yiddish Expression I knew.. Needless to say it was a ROCKING DINNER and she didnt stay for dessert..

I thought the whole place was very mediocre with the exception of the tuna tartare. Lots of misses, lots of things came out less interesting then you would think.. However, its good for the area considering the other options.. My parents enjoyed the fact that you can order wines in very small increments..

A favorite person of mine on Egullet, I have enjoyed following Doc around the world with his family.. His passion for food is second to his wonderful character..

It was a really special night and we were so happy to be able to share it with so many people.. Thanks for coming and we hope to see you both soon.. Very impressed with the habenero by the way.. I have only been able to take small bites.. Its a fun way to see people's first bite of a habanero.. As most people don't really handle one up close..

Maybe get rid of some of the countries via drinking.. Puerto Rico Rum, Bahama Moma.. You also dont have any desserts done..

Of the six things you ordered on a previous visit, you ordered pickled vegetables, raw oysters, and a ham plate.. Of those three things, two were not prepared by the restaurant.. You then finished the meal off brussels sprouts, hangar steak and a "barely touched" seafood stew that you use your friends opinion to recount as if you didnt try it.. I have no dog in this fight and am not so star oriented or really care where Momofuku places with other restaurants.. I am just saying, I dont think you have been to Momofuku enough, or ordered properly to make an educated opinion.. Though it looks from your site you only visit places once or twice and do limited ordering at the places you are reviewing.. I disagree with how you have put several restaurants of differing quality under the same star but, thats also just my opinion.. Nice website!

Yowza...

I wont see tomatoes like that for another 7 months. Well done Texan.

Duck tongue sous vide is on my list too.. [Moderator's note: the topic continues in Sous Vide: Recipes, Techniques & Equipment, 2008-2010.]

I went the other night to PDT.. I was shot down at the door with my buddy.. What was more suprising then that was when they asked us if we had a reservation.. The lady at the door told us to wait 20 minutes and she would seat us.. 25 minutes went by before she then said, its going to be at least an hour an a half more.. I was wondering what the hell happened in that 25 minutes to make the time jump like that.. Either way, I wouldnt wait in an hour and a half line for a new car.. Glad they are doing well..

Did you call and speak before you went.. It might have been more successful if you had mentioned this while making the reservation.

I have about 8 lamb hearts.. Anyone have any suggestions on how to cook them?

Caminito is closed, I never got to go there.. Yeh, I am guessing the same, from the information you uncovered. Nice work on digging that up.. Either way, with those sweetbreads, I dont care who is responsible..

Its strange.. I asked the manager about a Restaurant that opened in Harlem, Caminito, this summer that was supposed to be another version of Pampa.. He knew nothing of it.. I also asked the manager if they were affiliated with the old Pampa and he seemed vague.. He mentioned that they were affiliated with Cafe Frida and Cafe Rhonda which, I haven't been to either. But all three have similar website layouts.

La Rural 768 Amsterdam Avenue (97th Street), (212) 749-2929. The three of us went to Dinner here last night.. Having been big fans of Pampa, we were really happy that the restaurant would be in the similar style.. We were not disappointed.. In fact, the place is still very similar to Pampa with some really nice improvements added.. From the menu to the new design of the room, everything has improved or has been kept as good. Things like the grill are the same, even down to the same man working the grill.. He can not really be missed, he is a large intimidating man.. But what really can't be missed is the skill and precision he has with the grill.. Things come out cooked perfectly to order, with a lovely char and crispness.. What this man does with sweetbreads, is beyond good.. The menu is varied.. Running from Pastas, salads, empanadas, appetizers from the grill, a whole page of small plates to start, and of course there wonderful meat selections.. It is going to take us a long time to go through the whole menu which, we will happily do.. Last night we started off with a couple of items.. We went with the one meat and one cheese empanada, grilled sweetbreads, grilled chorizo, and grilled provolone. I am huge fan of sweetbreads.. I often get them when a restaurant offers them, as well as preparing them at my home.. These are just fantastic.. The best grilled preparation in the city.. They must be pounded out and heavily salted.. The have this wonderful crispness, the snap of the crust leaves way to the juicy buttery meat.. Pampa's were awesome, and these are even better.. Served with a little lemon, or maybe some of there chimichurri sauce, oh baby.. Here are is the chorizo and empanadas.. The chorizo was wonderful.. Not flavored with the typical bright red paprika I am use to with Mexican or Portuguese chorizo.. They werent overly spicey, or compact.. The menu describes it as a traditional Argentine Sausage, they were really good.. The empanadas were just ok.. The shells were a little under fried .. The meat and cheese were kind of boring but, still a great vehicle for there wonderful chimmichurri sauce.. Everything else was so good it doesnt matter.. With this round of food, there was also the grilled provolone.. Very close to a queso fundido... Pretty straight forward, wonderfully melted cheese.. Went really well with the chorizo.. So there are other options and combinations you could choose from that section of the menu.. There was also grilled blood sausage and we hadnt even ordered off the whole first page of appetizers.. But first and foremost, this place knows what they are doing with meats.. We ordered the lamb, a wonderful salad, and the cauliflower croquettes.. Here is the lamb.. Beautifully done, medium rare, and so juicy.. As we were eating the lamb, some juice ran out and went on the serving plate.. The little one started dipping here meat in the juice and turns to us and asks if we can order a glass of the juice for her so she can drink it.. Really wonderful plate of lamb chops.. Price was 17 bucks.. Cauliflower croquettes are pretty wonderful.. Creamy cauliflower mixture breaded and deep fried.. Served with a suprisingly good tomato sauce.. Seriously makes me think there pastas are going to be good.. They serve Gnocci on the 29th of each month.. But they also have on the appetizer plate a malfatti dumpling that sounds would most likely be very good.. Something green to break up the rest of the meal.. Tres Verdes salad.. Watercress and Arugala salad with roasted figs, crispy prosciutto chips, parm, and roasted shallots.. A really wonderful salad.. For dessert we got dulce de leche crepes.. Whats not to love about cooked down condensed milk served in a sugary crepe.. So happy this place is here.. I will be a regular.. No liquor license yet.. Great place to go with a wonderful bottle of red

Yeh, this is going from price sheets. Not Jumbo sorry, large.

Up here in New York my wholesale fish guy is selling Jumbo's for 17 a lb.. At a place like Fairway Super Market in Manhattan they are selling Mediums for $17 or $18 per lb.

I am have been serving these fried Sweatbreads at Bite Club and was thinking about doing SV with them first.. Though, I dont want to start experimenting while people are visitng.. I was thinking it would be great for the sweatbreads and then my wandered off to chicken.. Do you but buttermilk in the vacuum pack? Thanks for sharing that, I will post when I do it..

Has anyone tried to make fried chicken using sous vide.. Brine the chicken, sous vide with Buttermilk and spices, then deep fry.. Sounds like it would be pretty damn good to me.. I ask this because one of my favorite Fried Chicken places in Manhattan, Forte Baden Baden, does rotisserie first, then deep fries..