Daniel

Raji I was talking about Blue Fin and wont go back there.. I also have heard good things about Shimizu.. Its in some other hotel.. Like the Washington Jefferson Hotel or something like that.. Sushiden is now my other option.. Thank you.. Edit to add: Eh, either 100 bucks a person with me paying, or like 30 bucks a person, wear jeans, and take a guy from out of town up a flight of stairs into a totally surprising world.. I gotta go with Totto..

I have a business dinner on Thursday.. My business associate is staying at the Edison on 47th btwn Broad and 8th.. We are friendly so it doesnt have to be stuffy but, I want the food to be better then good.. Dont want to hurt the rep here, half the reason we meet in NYC is for me to choose a restaurant.. He wants Sushi or Japanese.. I was thinking Yakitori Totto in a private booth.. The experience would make up for not being ultra high quality..The obvious choice is the place in the W. But I went when it first opened and its a little too sceney for my liking.. Any other real interesting place or great quality in the area..

Izakaya Ten just got a little mention in the Post today..

i can give you the general population part: 12%, with the percentages being higher in major cities, for the most part. ← Here is a pretty interesting article on black US chefs written in June 2006:click The way it is written, I *think* it is saying that of the African American in the food industry, 4% of those are sous chef or higher so this does not get at an estimate of the percentage of blacks in the available sous-chef and higher positions. Maybe this sentence is clearer to someone else... (bold text highlighted by me) The article then has comments from six black executive chefs about their experiences and opinions. The chefs in the article are: WALTER ROYAL executive chef angus barn Raleigh, NC JEFFERY HENDERSON executive chef cafe bellagio Las Vegas, NV WAYNE JOHNSON executive chef andaluca restaurant Seattle, WA ERIKA DAVIS executive pastry chef the peabody Memphis, TN MARCUS SAMUELSSON executive chef & co-owner aquavit New York, NYC TIMOTHY DEAN executive chef & owner timothy dean bistro Baltimore, MD Read each of their stories about how they got into cooking and progressed in their careers. It is pretty fascinating and reveals many different paths to the goal. Some went to college, some attended culinary schools and some were mentored by established chefs and learned on the job. ← Thanks for the information.. I am glad we established some factual data..

To me that statement is very upsetting.. I hear a lot of talk about racism and discrimination.. I just want to point out that to assume an entire population, or one entire race's traditions are racist, is indeed racist... Also, does anyone know what the ratio is between Black Chefs and Black Americans.. Is it that far out of whack.. What percentage of America's Population is Black Compared to the Percentage in the Kitchens? Please dot take this post as argumentative, I would really like to know if we have established the numbers.

1)There once was a man from Peru He loved to Barbecue He'd eat fist fulls of pork Not stopping to fork His heart quickly turned to goo 2)I was trying to cook one day practicing like Bobby Flay With some South West spice I made it taste nice My shirt wasnt as tight or gay. 3)There was an abusive chef name Gordon who all the fame he was hordin he would rule Hells Kitchen and always be bitchin Not like a chef, but a warden

The Smoke Joint 718-797-1011, www.thesmokejoint.com My buddy sent me a write up of this new BBQ place.. Without plagiarizing I can tell you some of the details in the email.. Craig Samuels and Ben Grossman, two chef friends that have worked together at Picholine are opening The Smoke Joint this coming Sunday.. Samuels still remains the executive chef at City Hall.. They will be closed on Mondays.. I dont know much about the restaurant or the guys but they seem like two serious chefs opening a relaxed type place.. I spoke with Craig on the phone for a short moment trying to find out when they would be open.. He certainly seems friendly and enthusiastic.. Looking forward to trying the food..They have Brisket,Ribs, Pork, Chicken and will be doing things like wings and a lot of the Southern Sides.. They will have beer and the restaurant seats 20 people.. Looking forward to going here..

Nathan, I am thinking you are either a fugitive from justice or a traveling saleman.. Its sounds like you have lived in a lot of difference places, thats very cool..

I guess I should add one dinner with a side of 3 ribs with two tap beers came out to 45 bucks.. The place aint cheap! I ate one rib, had a few bites of the burnt ends and decided I was not going to waste a meal eating here.. I took the rest home and gave it to my doorman..

I went here this weekend on Sunday.. My girl and I were in the Chinatown in the morning.. On our way back we stopped for a Bahn Mi and then some BBQ.. A perfect afternoon.. Since we had already eaten a couple of times that day, we decided to split the Burnt Ends Dinner and get a couple of ribs on the side for 6 bucks.. We went with the Kansas City style ribs.. On the side we ordered fried onions and the greens of the day... It was a mixture of a few greens with some ham.. I must say, we were very underwhelmed with the food.. This being our first and only time, I can speak about our one experience.. The best thing on my plate was the fried onions.. These were perfectly hot, crunchy, and had a great flavor.. The BBQ, although called R.U.B, lacked a rub. I thought the ribs though juicy, were rather tasteless. I would have liked some type of seasoning on them.. The burnt ends again were juicy, but lacked any depth of flavor.. This was unlike any of the places I have tried in Kansas City.. I find Kansas City normally over sauced, but all the meat came dry.. And more upsetting, with out much of a rub either.. They do offer a K.C sauce that I happen to enjoy.. The greens were along the same lines as the BBQ.. The description said it was cooked in a vinegary sauce.. No vinegar taste to speak of.. Very bland. I would come back because of all the praise it has received.. But I am in no hurry and would try different selections.. But definitely get the onions again..

That sounds good!

Let me show you this website that will make traveling around New York a lot easier.. Hopstop.com... This is point to point directions either walking, or using public transportation.. Its very helpful and you can plug some things in now to give you a feeling.. http://hopstop.com/

I dont know, but I whip my ice cream mixture... and let it chill in a fridge for a day.. It freezes a little more mellow.. But even then, I always let it sit on the counter after it freezes, just to get softer..

I think your last sentence gets at the root cause. Ainsley Harriott was to American cooking shows what Richard Simmons was to American weight-loss programs. Both, I would suggest, are acquired tastes. ← I have no idea who Ainsley Harriot is, but I think, Gordon Elliot, would be pretty pissed off if he heard that!

Haha.. Bethala I think that is a wonderful tradition.

I dont know the area too well.. I would have more suggestions if you were willing to travel a little.. For proximity you are close to my least favorite branch of grand sichuan and you also have Wu Liang Ye 338 Lexington Ave | Btwn 39th & 40th St Another Sichuan Restaurant that have both been discussed on Egullet by a lot of people.. Many people have said great things about : Menchanko Tei 131 E 45th St, New York 10017 Btwn 3rd & Lexington Ave Which is a Japanese Noodle House.. For bagels you are close to: Ess-a-Bagel 831 3rd Ave | At 51st St I really like there white fish salad.. I dont like there pickled lox..And they happen to have really good tofu cream cheese.. Dont ask me how I know that

Thank you for your suggestion rlibkind.. A hard cider would have been a good choice with the pork as well.. Wow. Last night was a lot of fun.. We consumed a lot of alcohol.. In addition to wines with each course we served a maple whiskey with the Apple Reisling sorbet palate cleanser.. On top of the apple sorbet we put a toasted granola mixture.. We also drank lemoncello with coffee.. At the Moore Brothers, I purchased a Prosecco and few Champagnes that we ended up drinking when people first arrived.. Here is how dinner went with wine notes.. Pork Crostini: The pork is soaked for 48 hours.. Then taken out and cooked to 135.. There is a sweet potato brandade mixed with some double smoked bacon.. We served this with the Mubacher Roesling 2003.. This went very well because the cure was a little sweet.. So this was on the less sweet side of Reislings.. It went very well.. Asparagus Soup: Here we made asparagus soup with a grilled scallop.. The asparagus had celery leeks potatoes, chicken broth.. Pureed, strained, and then cream added.. We let it sit of a day. We added a lemon cream as well.. We served with Touraine Sauvignon La Potine Domaine Ricard 2005 Next Quail salad..Broiled the quail for 3 minutes.. Then pan cooked the other side for a little and then threw into an oven.. The quail was stuffed with cornbread, apples, pecans,celery, carrots, shallots, and cooked in veal stock.. Prior to removing the strings before serving! Bourgogne Pinot Noir Domaine Daniel Rion 2004.. Dark quail meat went great with this wine.. Quail and pinot a nice combo.. Sweet potato ravioli. Served with prosciutto and mustard greens.. In the stuffing is sweet potato, ricotta cheese,parsley,chives, nutmeg, and a little brown sugar.. With this we had Rosso Piceno Tourquis Brunori 2004 Yah this one was a blur.. But I remember enjoying it. Palate Cleanser: Mulled apple cider, a cup of riesling, all spice, star anise, cinamon boiled, steeped and then frozen in a ice cream machine.. Served with toasted granola mixture.. We served Maple Whiskey from Montreal. Short ribs.. I smoked short ribs in my indoor smoker.. Then cooked in veal stock for 48 hours.. I then added more short ribs in the afternoon.. I wanted to serve it with some of the meat completely shredded and stewed. And one large piece that would be just falling of the bone but would have a shape to it.. I then added a half a bottle of red.. This cooked unil 10 o'clock that night.. Served with polenta mixed with truffle butter.. Served with a Chateuneuf-Du-Pape or CDP as I like to call it Domaine la Barroche 2003.. This was the most expensive bottle and it was really really good.. I love this wine and dont think I have ever had it before.. I am sorry we didnt use more of the suggestions but finding the Moore Brothers and the fact that my girl purchased all the wines was unexpected.. Thanks again for your suggestions.. Careful consideration of the wine is something we are just starting to learn about.. I hope to learn from you guys..

I went there early this evening to pick up my wines.. My girlfriend had worked with Jill over the phone. She picked out a total of 5 wines for us after hearing the description of the meal.. Jill, was just so helpfull.. The total bill before I arrived was 105 dollars. My girl went most expensive on the Chateauneuf-du-Pape Domaine la Barroche 2003..$44.. Thank you Bethala. I will write the others down later with photos of the meal.. When I got there I wanted to pick up a few bottles for the next coming days. I purchased 4 different Sparkling Whites on Jills suggestion.. Ranging from 18-22 dollars. I then got a bottle of a nice table Chianti at 22 bucks Poggio Al Sole 2004? It looks to me like the store is extremely well thought out.. The staff is very friendly, knowledgeable about there product, and it looks priced to move.. The computer system keeps a record of your choices.. I think I really like that, its very usefull..I often find myself at my local wine guy asking him to remember a bottle I drank.. Fortunately, my guy has a better memory then me, but this is very cool too. Another thing I liked is that they give you a print out description of the wines you buy.. Jill went as far as to write which course each went with.. The place is also kept at 56 degrees to perserve the wine.. For however useful it might be, its twice as gimmicky.. Which is great in my opinion.. The place is set up to sell a lot of wine. I love the boxes they give you to carry the wine with.. Great handle and I was able to carry a dozen bottles with ease.. Twelve wines for 250 bucks.. If the wine is good, which I am sure it will be, I am a happy man..Happy with a lot more money then I normally would have.. So can someone tell me how they work.. Are they strictly importers? Do they sell wines that have exclusives on? I must say, before even drinking the wine, I am very happy with the my experience.. I even drove over to get my wine, found a spot out front, though illegal, and got back uptown with no traffic.. It was one of those days Thanks to everyone for suggestions and I will tell you more about my choices later ..

That was my favorite place too until Pan told me about Banh Mi Saigon Bakery (on Mott between Grand and Hester). Now I'm torn between the two. Banh Mi Saigon only does pork and chicken but they're better than the version at Viet-Nam Banh Mi So 1. Viet-Nam Banh Mi has other kinds of banh mi so it's a toss up depending on what you're in the mood for. ← Nice.. I will definitely have to go..

Ouch.. You set me up for that one..

Upon request.. Actually, I still couldnt

Nathan, I might have to make you Cuban Food..

I think we are missing a high end New Orleans restaurant.. Like a Galatoire's,Brennan, Commanders, or Antoine's.. I love this style of food..Breakfast. lunch or dinner.. I end up using there cookbooks.. A high end Southern Restaurant.. And the lower end ain't too exciting either.. There isnt great Portugese Food...

You think so? I wouldnt call it bland, I would say its just not spicy.. But I do find it seasoned..My girl is Cuban and we dont really like too many Cuban places in NY. I would love a couple of good places .. We will go to Alvarez in Elizabeth if we are headed south on the weekends. Great Cuban Sandwiches and on actual Cuban Bread.. http://alvarezcafe.com/

Not commenting on the Chicago Hot Dog comment, I was wondering where you get Bahn Mi from.. I like that place Vietnam Bahn Mi So 1 or something like that.. I use to go out of my way to pass that place in the mornings on my way to The Jerz.. I had one the other day off of Smith St in Brooklyn on Bergen I think.. It was ok. But the bread down on Broome is just the best..