Daniel

And I deducted points for no one having any meat in there desserts!

Wow Henry.. That was really cool of both you and Salumi. Really touching.. Thanks for sharing that.. On a different note, I just received a box of peaches from my fruit of the month someone gave me.. On top of that I have a couple dozen ears of corn left I bought at this farm stand up state.. All the makings for your foie gras dish.. Any pointers to give to improve upon your dish?

Nice.. Salumi, I have been to Seattle only once and heard about Salumi after the fact.. I am looking forward to seeing it through the eyes of two good eaters like yourselves..

I understand what you are saying but, if this is someone's occupation, they should be informed.. Even if foams and emulsions might be a fad, or a trend, it certainly is happening in the food world.. I believe that if someone is a food reviewer, its there job to keep current.. Star anise just boggles my mind.. Do you think an art critic should be familiar with Impressionism or Cubeism? Or just know what looks good? I think you might be giving this person a break because they are from the Midwest, as opposed to expecting more from them..

I was thinking the same thing.. How could one person give you a perfect score and another person drop the bomb like that.. I think you might have invited that French Ice Skating Judge..

I have not done what you are talking about.. But why not just cook it the whole way the first time and reheat it?

I am going to have to give Iron Chef #1 (Ling), a 2 point advantage.. I will give Chef #1 a 9 and Chef #2 a 7.. Course#1 I thought you were both pretty even on the first dish.. In terms of creativity and presentation.. Although #1 seems to be a little more intricate #2 dish was very creative.. Course#2 I think #2 lossed points with presentation with having just a sandwich.. Pork and peaches is a great combo and both ways sounds reallly good.. Course #3 I again have to give #1 the upper hand with presenting.. I think the little spoon looks lonely out there.. It would be a great amuse or palate cleanser, but as a dessert I would be left unsatisfied.. Great job the both of you.. Such creativity and talent.. This is a great blog..

What I was planning on doing was to form a "club" A nominal fee gets them a membership and subscription to your newsletter.. There are also weekly meetings where food is discussed and enjoyed.. To attend the meeting there is obviously a fee.. A restaurant is totally illegal and not worth it.. But a club, a group of like minded people who gather to discuss and enjoy the arts.. Well thats what college is all about.. Also, since its your club, I only think it would be right if you became the treasurer, president, and social chair..

I would take your address off the site and do call by appointment at the very least...

I am really looking forward to reading your blog.. That Iron Chef thing is going to be very funny.. I have had a lot of my friends propose an Iron Chef type thing, but I could never imagine it working well with only one kitchen.. I am curious to hear how it will go down.. You are both talented and really live well. This is going to be fun.. Have a great week you guys..

This was the result of playing.. I ended up taking these cayenne peppers a co-worker gave me and roasted them.. Then added scrambled eggs, mozzarella cheese, grilled onions and a little garlic.. Wrapped and baked.. Had it this morning for breakfast..

Daniel, is this place called Pan Quotian or something?? from what I can see it looks like this place I went to in Paris and I know they have locations in NYC ← Yes yes.. Thats the place.. Good eye, good eye.. Place makes the best french bread in my area..

Playing with food in terms of decorating a Christmas Tree with Popcorn.. Or sculpting with mash potatoes, or giving the kids dough to play with like clay, or decorating Easter Eggs.. Or like playing with food in terms of experimenting with dishes.. The other day I bought a dozen eggs at the store just to practice working with them.. I sawed off the tops of a couple of them, I soft boiled a few, I made three different texture versions of scrambeled eggs.. I made a crepe, and poached yolks.. Didnt eat any of it, I was just playing.. Edit to add: This week I have been playing with pizza dough.. I have been making various wraps and pizza's.. Some went to the doorman, some went in the garbage.. Last night I made a breakfast stromboli type thing.. I took scrambeled eggs, mozzarella, roasted cayenne peppers, onions, and garlic and baked for awhile.. Ate it this morning.. It was pretty damn good..

I am seeing a lot less photos then I was expecting Miss E.. I was see some finished products..

Went to Franny's last night for a second dinner.. We showed up around 10 pm.. We ordered a Zuchini Crustini, a squid dish, and a pizza.. The pizza was excellent.. Everything else was very average.. The squid dish was sparce and uninteresting.. I would go back and stick to pizza and salad I think.. They have this gorgeous wood burning oven.. Our waitress was unattentive and overly impressed with herself.. I asked for a glass of wine when our crostini and squid arrived.. 12 minutes later she brought the wine out and said "geeze, you guys cant wait for anything" Commenting on the fact that we were done with our three pieces of bread they gave us. One example of our exchanges.. Anyway, the pizza was great.

Nice.. I shouldnt have chopped mine.. My co-worker is just about to pick her Annaheims.. I am hoping they will have more heat then last time.. But something tells me I will be ordering that huge package from NM. Mozzarella is a good cheese to use.. Also Monteray isnt too strong..

I had to add these mini burgers to the list. These things were great... Bone Marrow with red currant and blue cheese.. green chile cheese little foie with red currant sauce.. Buffalo Bacon:

I am a tourist.. Being that I drive down to Philly once every couple of months.. I love Pat's and have yet to go to a better Cheesteak Place.. I think Geno's is whack. I went to Tony Luke's in NYC and dont think it made the transfer well at all.. I have been to most of the Cheesesteak places in Manhattan.. Philly Slims is pretty good.. Woogies for me is my favorite. Beer to.

Bruce, That farmers cheese looks great..

Wow.. That is what this thread is really all about.. Thats rather impressive Jkonick..

FG, This is such a wonderful blog.. Thanks for sharing your trip with us.. I have so many great memories of summers in Cape Cod. I too hate picnic tables, especially the ones where the benches are either cemented to the ground or attached to the table top making it unadjustable.. I always appreciate the extra room a nice bench chained to something provides... Such a beautiful family you have!

Chappie, Do you know what you are saying.. You have crossed over.. You are like a day walker, eating 3 am food at will.. Peanut butter and salsa is a very bold combination with the sun shining.. Had a picnic tonight.. I made this with some of the leftovers.. Artichoke hearts in olive oil, with spicy capicola, mozzarella, parm, and a cracked egg.. Made it into a little frittata. Toasted this little sourdough roll I bought at Zabars. A shot of Crystal to boot.

Thats a tip to tell your children about.

Nice list.. Looks like a shopping list for a great weekend ... I am a huge fan of country style ribs as well as every other item on this list.. I need to get away this weekend, I will be BBQ'ing somewhere upstate.. Do you think they will come with the Venison Tenderloin.. I love mine covered in pepper and juniper berries.. Maybe a little wine or currant sauce..