Daniel

Rest in Peace.. What a wonderful exciting life she had.. She is an inspiration to me..

My girlfriend and I have just booked an "in the moment" trip to CDG airport... Besides the date, little else we are concerned with... We both live in New York City, speak zero French (but if drunk will try our best), and have never been to France before. Having a kitchen is a huge deal to us... So if its an awesome hotel suite, or a nice apartment we are looking for a kitchen... Most likely we want to stay in an apartment.. Get the feel of the city, have a terrace,fill the apartment with flowers and meat and be chill.. So if someone could reco a website for apartments it would be appreciated.. First and foremost, my girl remembers an apartment for rent in the "penthouse" over the Cafe St. Andre that was for rent by an individual owner... If someone knows that place it would be great... Thanks for your help, once our lodging is done, we will get into the food situation.. Respect...

I was eating lunch the other day at a local Cuban/Dominican Place, Cafe Con Leche.. They brought out this White Sauce that was really good.. They called it Ajo, which simply means Garlic.. The sauce is thin, its a milky white color, and its fantastic.. I asked them to describe what was in it.. They told me oil, garlic and vinegar.. Where did the white come from? Could there be milk in it? Most importantly, does someone have a recipe.. Edit to add: Upon searching the net, I came up with this site.. This looks like it could be similar.. But now I need to know the specifics.. http://www.ultimategarlic.com/

Shalmanese, Please dont make ranch.. Strictly blue cheese is really the only way.. I offered a feta and a blue cheese dip this Super Bowl.. The feta was an interesting addition.. But Ranch is just out. If you dont like blue cheese, then just put big chunks in the dip and eat around it..

I have been to every place mentioned so far in this thread.. The best by far, the best I have ever had.. Homemade or otherwise is from Make My Cake.. Its so moist and I think might even have orange peel in it.. The cake is just amazing..Cake Man Raven was ok, but certainly not worth the hype.. 103 W. 110th Street, New York, NY 1002623267 • Phone: 212.932.0833 • Fax: 212.923.3198

The single basket is a must..

Thats a great walk through.. What in g-ds name are you doing with a fryer like that? Before you showed it on your stove, I was thinking you had that built into your kitchen.. I now have a new dream.

I had a great Pork Belly at Saka Gura and at Tasting Room.. I dont know if the Tasting Room is still serving it, but Saka Gura is most likely.. It was great..

What makes someone look at one of the easiest tasks in the kitchen and try to further simplify it. Pouring water into a pot, adding salt, and waiting is not hard.. Want to make that easier, start boiling really hot water from your faucet.. Isnt the most time consuming part of cooking dry pasta the heating of the water? Once the water is boiling the time is quick.. How does this thing making life any more easy? Just another peace of garbage to fill the cabinets in my mind..

Ok.. I have to ask.. What is Kraft Dinner.. Is it just Mac and Cheese.. Or is it an entire dinner containing Kraft Products.. From Salad Dressing on? When does it stop becoming Mac and Cheese and start becoming Dinner? Can one have Kraft Dinner for lunch?

I've only eaten at Otto on Saturday afternoons.. 4 in total.. Each time was quiet and really not hectic.. Its hard to imagine it packed.. I think it would lose alot of its appeal.

Thank you.. Just soaked in Milk.. Didnt have buttermilk or an inch of room in my fridge for anything else.. I made 120 of them yesterday and have about 60 raw unstuffed ones left.. They were outrageous.. And on the menu for every night this week most likely. .So many left overs.. Didnt have time to take pictures with all the confusion going on.. But I will tale some photos tonight on how the other items turned out.. The cuban sandwiches were really good too..

I put the guys in a covered pot with a little water. Left them it on high for 4 minutes.. Took them out of the shell, chopped them up and the threw it in a wok with that had ginger garlic. Added shitake mushrooms then bok choy, then sichuan peppercorns.. A la plancha is good.. So is making razor clam w/ pasta... Razor clam on an open ravioli..

Other things can be schmeared.. Creme Fraiche is not one of them

So here are the pictures of the blue cheese stuffed wings. They came out great.. No need for blue cheese dressing.. (But I am making a classic blue cheese and a feta cheese dressing)Soaked the wings in milk.. Stuffed, floured and fried.. Awesome' Notice the cheese oozing.. It melted through out the meat.. Covered the wings with the Anchor Bar Wing Sauce.. Pretty much Franks and Butter.. Bite: Sometimes when I make wings, I like to do my nails pretty.. Please take a moment to take respect the blue cheese chicken jus goodness..

Grocery List.. I was toying with some dishes today.. We made potato skins with bacon, montery, cheddar, feta, bacon creme fraiche and chives.. Bacon wrapped scallops, black pepper shrimp, and blue cheese stuffed wings.. Everything looks ready to go for tomorrow.. Cheese 0.75/0.79 lb Boerenkaas, Extra Aged 1.5/ lCrumbled Domestic Gorgonzola 2 lb La Fourme d'Ambert 3/3 Vermont Butter and Cheese Company Crème Fraîche (8oz) Dairy 2/2 Dodoni Greek Feta (7oz) 1/1 Farmland 36% Heavy Cream (1 quart) 2/2 Kraft Natural Shredded Cheddar and Monterey Jack (8oz) 1/1 Kraft Natural Shredded Mild Cheddar (8oz) 1/1 Lambeth Groves Fresh Orange Juice (1 quart) 2/2 Richfood Shredded Cheddar Cheese (16oz) 1/1 Richfood Shredded Sharp Cheddar Cheese (8oz) 1/1 Ronnybrook Antibiotic-Free Creamline Milk (64oz) Deli 1.03 lb Cerignola Green Olives 1.02 lb Finlandia Swiss, Sliced (Thin Slices) 1/1 FreshDirect Plain Cream Cheese (8oz) 2.6 lb Half-Sour Kosher Pickles (Lg) 1.14 lb Provolone Cheese, Sliced (Thick Slices) Fruit 1/1 Hass Avocados Value Pack (6pk) 15/15 Lemons (Farm Fresh, Med) 15 Limes (Farm Fresh) Grocery 3 Goya Kidney Beans (15.5oz) 2 Goya Red Beans (15oz) 2 Keebler Low-Fat Wheatables (9oz) 1 Nabisco Wheat Thins Low Salt Snack Crackers (10oz) 1 Tostitos Gold (12oz) 2 Tostitos Restaurant Style Hint of Lime Tortilla Chips (13.5oz) 1 Tostitos Restaurant Style Tortilla Chips (13.5oz) 1/1 Tostitos Salsa con Queso - Medium (15.5oz jar) Meat 4.06 lb Bone-In Center-Cut Pork Loin Special Roast (Standard Pack) 22.11 lb Chicken Wings, Bulk Pack (Bag of 35) 16 Quail, Frozen (Grade A Frozen) 4.05 lb Schaller & Weber Double Smoked Bacon Slab (about 10 - 12oz) 3.62 lb Skirt Steak (USDA Choice, Ginger Soy, Standard Pack) Seafood 18 Farm-Raised Cherrystone Clams 1.56 lb lb Large Wild Sea Scallops 2.46 lb Live Wild Lobsters (1.25 lb) 2.02 lb Shell-On Colossal Farm-Raised Shrimp 3.08 lb Shell-On Medium Farm-Raised Shrimp 3.0 lb Whole Wild Snapper (2 - 3 lb, Fillets:Whole) Vegetables & Herbs 4 Celery (Farm Fresh, Med) 2 Cilantro (Farm Fresh) 2 Curly Parsley (Farm Fresh) 5 Garlic (Farm Fresh, Med) 1.14 lb 3 Italian Parsley (Farm Fresh) 7 Jumbo Carrots (Farm Fresh) 3.3 lb $ 3 Oregano (Farm Fresh) 7 Red Onion (Farm Fresh, Lg) 3.88 lb 3 Russet Potato, Bag (Farm Fresh, 5lb bag) 3 Scallions (Farm Fresh) 2 Shallots (Farm Fresh, 10oz bag) 2 Yellow Onion, Bag (Farm Fresh, 2lb bag)

Went to Pampa this evening. This was only my second visit.. But I think I can say this place is solid.. Grilled meats Argentinean Style.. Started with the blood sausage and empanadas.. A chicken and meat.. The outside was perfectly crispy.. Both were enjoyable.. I prefer the chicken. Chicken tasted really rich, like it was stewed. Had corn and vegetables.. Blood Sausage was done very well.. Outside had a perfectly charred snapping skin.. The inside was rich and smokey. Moved on to the sweetbreads..These are done really well.. A brief meeting with their indoor grill leaves them crispy, firm and fire seasoned.. Sprinkle some lemon over these guys and its awesome.. Our five year old companion happily ate these up under the banner of "chicken".. Skirt Steak still breathing.. This place knows how to grill their meats.. The kitchen is closed off in the back, the grill is situated in the bar area. There is a lot of silent activity on the grill, the place doesnt get smokey or hot. They have Chimmichurri Sauce on the table before the water gets there.. It goes well with everything. Although, its not needed. For a side we ordered a huge plate of hand cut fries, served with garlic and parsley.. To drink we ordered sangria.. Its extremely sweet. Not too much orange juice or wine for that matter.. I enjoyed it however, its pretty different then most I have had.. For dessert we had the dolce de leche crepes.. They cooked down condensed milk and added it to a sugary crepe.. Whats not to love.. This place is delivering their menu.. Its warm and friendly and a great new option for me..

Percyn, I must admit I thought about you also during the lobster and egg dish.. It was truly amazing.. The Fines Herbs in Philadining's description was Taragon.. Oh my g-d.. Why taragon isnt put in every egg dish makes no sense to me.. And you might as well throw in some lobster too then..And why not add some marscapone.. The eggs were cooked perfectly.. I will attempt this dish as soon as I get home.. Last night I made the cauliflower ice cream with orange peels in it with great success..

Nice.. I have the chili.. Which I was thinking could be a dip.. But I like the crab dip.. And yeh, I am still deciding between subs and mini burgers.. Subs just seem easier and can be premade.. No need to worry about having them hot.. Also I have three pannini makers.. I was thinking of making the duck into a panini.. So, do you think i need to make chili and crab dip? I figured nachos would be pretty popular.. So I was going to arrange chips, onion, jalepenos, shredded cheese blend, sour cream, scallions around a pot of chili being heated via sterno in a pot on a side table.. Like a nacho station, if you will.. But the crap dip would then go well with the shrimp too. So I could put the crab dip arrange with a multi grain baked cracker and the shrimp next to them.. Now I have a little MD situation going on.. For subs I could do a marinated skirt steak with blue cheese.. I could do Italian Hot or Cold, or just a typical Jersey Subshop version..

Hello Thebaker, Where can I find this poultry market thats in Manhattan.

Having people over for the Super Bowl aka the Supper Bowl.. My girl will be out of town for the weekend, so its a guy only event.. So making it healthy is not an option.. Here are some of my thoughts : Buffalo Style Quail: I will deep fry a bunch of whole quail stuffed with blue cheese and serve them with wing sauce and blue cheese sauce with carrot, celery.. Potato Skins: I want to use a blend of cheeses.. Gruyere is in there.. And of course a big slap of Schaller and Weber Double Smoked.. Served with creme fraiche and chive.. Mini Bacon Cheese Burgers: Served on mini potato rolls.. Fried with onions, served with blue cheese and bacon... Mini Lamb Burgers: Goat cheese and rosemary mustard.. Mini Tea Smoked Duck Sandwiches: Buying the smoked duck from a local place and making sandwiches using toasted white bread..Havent really worked this one out yet.. Maryland Style Peel and Eat Shrimp: Large shrimp seasoned with Obryck's.. Chili: Will have in a hot pot.. With condiments on the side.. So this will also be a build your own nacho station.. Ok so what am I missing.. To me the menu seems really predictable.. But thats kind of what I was going for.. Just a better versions of typical dishes.. Also do all the dishes match.. For me the shrimp just seems out of place.. But hey who has complained about a place having too much shrimp.. Also for some resaon I want to scrap the mini burgers and just make foot long subs.. A lot less work for me..The more I look at the menu the more it bores me.. Edit to add: Quail will be stuffed with blue cheese. Then fried and hot wing sauce will be put on.

Very easy.. Take spinach and cook it in garlic and oil.. Add a little crushed red pepper.. Put that at the bottom of a circular pot, to cover the bottom.. Put slices of salami, ham, or any combination of italian meats.....The put a layer of mozzarella down.. Then crack eggs on top of everything.. Then put the eggs in then bake till eggs are cooked.

Well I found a way to get good Chinese on the UWS.. In an act of sheer laziness and waist, I called the restaurant on 50th and 9th.. I told them I would pay for the delivery guys taxi.. Ordered a bunch of stuff and guy came up 30 blocks in a taxi. Not something I would do often, but it was a treat..

I was there last night for dinner.. It was an amazing meal.. The soup was the best I have ever had.. Everything was perfect.. Shola is such a talented artist.. One of the more impressive meals I have ever had. I cant think of another restaurant I would rather go to more then I want to return here.. Thanks everyone..

I would rather go to the Fat Duck and just drink heavily at the table to make the person more interesting..