Daniel

Menu looks and sounds awesome.. I am going to start digging now, I will hopefully be there by the Chimichurri Lamb.

Hey Shal, I am thinking its something like Wednesday the 26th over there, but here its your birthday!!!! Happy birthday. Hope you have a great year and lots of luck in Seattle..

I moved the construction of the burger to the cooking forum.. I think the only thing to do, like Jason says, is to make my own.. Constructing a Burger

The New Mexican Green Chile Cheese Burger.. A thing of beauty.. Brought to you by: Nellie's Cafe 1226 W Hadley Ave, Las Cruces, NM 88005 This might have been the my favorite burger of all time.. It was perfectly charred, on a soft bun covered in cheese and green chiles.. It was during a frenzied road trip so the details are kind of spotty.. But my point is, after not being able to track down an authentic burger in New York green chili burgerI am looking to recreate this awesome burger.. I would love to know the type of chile used and anything else someone could offer.. Also I am interested in reading how people make theres at home.. I would like to know what I should order and where I should order the green chiles from..

I think these are staples in a Mexican Kitchen.. which makes them easier to find.. I have seen them all over the place from Mexican Groceries, obviously, to Bodegas that sell newspapers and cigarettes. They are normally hanging on a clip strip in a polybagged with a header.. If worse comes to worse I can give you a couple of addresses up by me in the 90's on Amsterdam.. But places like La Rosita on west 47th or the Taco Place that starts with the T- definately has them.. And then if there is a Spanish Butcher by you they would have them.. Good luck, tell us what you come up with..

For me, the Times just lost so much credibility with the hiring of Hesser.. I thought she completely ruined the rating system.. I have no criticism because I no longer read it..

This was from monday night... After I went on this Japanese Bar Crawl, I ended up making these guys.. One was a duck skin quesadilla with queso fresco, a plum like sauce scallions and cilantro.. The other was straight up meat with I forgot what! A lot of half opened jars confused me.. This is one of two duck leg confit i fried up in the cast iron... Look at this skin.. Skinned it and made a quesadilla.. Still got the duck fat sitting in my skiller waiting to cook something else.. One of the guys.. I garnish cause I care Edit to add: I also recall the drumstick having my apple cider Carolina BBQ Sauce on it at the end..

You turning soft on us?

Ann, Allow me to say, I am very impressed by your lunch selection... That looks so perfect and what a bold choice.. Awesome.. Was it half as good as it looks.. I would throw that salad off the plate to make room for my forearms..

My service at Alinea might have been the best I have ever had..

Thanks I will check at Los Dos Molinos.. I have wanting to go there for some time.. So, its not too bad if they dont have the burgers.. I find it strange that this wouldnt be available anywhere in NYC..

I will take a look at the green sauce.. But basically this is what I want.. This is from Nellie's in Las Crucas NM.. Its like a green chili gravy.. And there are chili's in the burger too.. So good.. Thanks for your help Ludja.. My co-worker has this amazing garden in Jersey.. She just came in second place in this contest where people come to your backyard to judge your garden... Anyway, over the last 3 years she has been growing me peppers. She grows me everything from Chocolate Habeneros, to the Biker Billey Pepper, to Anaheim, Hungarian, and a few other green chile.. So, I am definately hooked up.. I just was hoping a restaurant would have it for me to try..

Yeh, I think the whole paper is worthless. I stopped reading there news along time ago and havent paid attention to the food section since Hesser..

Hey Shal, I was wondering about the service you are going to do.. If I were doing it, I would break it down into 5 different phases.. . Phase I. Breakfast: 3 dishes 7-930 am Here I would do like a pancake, bacon, eggs, waffles, all very traditional fair... Phase II. Lunch 1: 6 dishes 11-2 Here I would do all the heavy stuff... Phase III. Lunch II. Here I would do like 4 dishes... 3-6 You have the snacks and stuff you were going to make.. Because dinner is going to be heavy too.. Phase IV: DINNER 7 Dishes Phase V: Late night Those awesome burgers you were talking about.. I really need to make those suckers.. To me 21 thing is limiting But I think we both suffer from the same over cooking problems... In terms of spacing I was thinking there should be two big meals.. So an early big lunch I and a late dinner. Who knows, what are your thoughts?

Been thinking of a burger I had over in New Mexico.. One of the better things I have eaten.. Anyone know a place that makes a good version?

I went there I think five years ago.. The food does not stand out in my memory but, at the time, for me, it was a lot of money.. As me and an old friend sat at dinner, this woman walked up to me and asked for a picture.. I stood up and took a picture with her.. And she said thanks my daughter is going to love this.. I have no idea who the hell she thought I was.. Cause I aint that good looking and there is no one I think I look like..

My girl went last week and she said it was the prettiest restaurant in New York.. She had a few things to eat and didnt say too much...

Besides how great your cooking is but you are a talented at photography.. These veal shanks I am sure, were a hard subject and they just look so good..

Great Mikey, Place sounds worth visiting.. I am glad you had a good time on your anniversary..

It was like an after thought, I had when rushing to stuff the hot buttered lobster into my mug. Now that I am away from the situation and able to control myself, it does get me thinking...

Johnny, I like your photo better, but let me throw mine in the ring.. I poached the lobster in butter and served hot.. Then plated to look like a lobster.. Bite:

In my head I see the schmuck who is going to sue CBS for Salmonella poisoning..

Good morning Ann... These blogs are like the best of from the dinner thread.. Really looking forward to following you this week.. Have a great time! Thats some looking machine you have there.. Can you tell me about it..

That sounds awesome Emma.. I would love to hear more about the veal breast.. They sell it by me and have been waiting for some help..

For me.. Lump is better.. Tasting the difference or not for long periods of smoking, there is no need to use something I like less.. I know lump is a better product, so why not use it and support them.. Whats the worse that could happen..