Daniel

Hey Jamie, Thanks for blogging.. What a gorgeous photo.. Looking forward to this exciting blog.

That sounds good Foodman.. How do you make an espresso granita.. Just put espresso in the ice cream maker?

My most waistful would be using flor de sal to salt pasta water once.. The most waistful I can think of is someone ordering a well done steak.. Freezing Crab and other seafoods comes to mind..

Grits, Schaller & Weber bauernschinken (farmers ham) and eggs..

Oh you me the guy with the shoulders? Chris, I think I need to take a drive up to that place you took those awesome photos for the fried chicken cook off.. I think hanging out there for a few hours would teach me more then a book.. Chris's Post

Nice, just added it to my Amazon Cart.. 89 cents.. Are there any photos? I would like a few more books for order.. Would love more help..

Looking for a book with really instructive and helpful photos.. Wide range of animals.. Tieing and stuffing help would be a plus.. Thank you.

I mean come on.. If these multi-million dollar companies arent trying to market to the consumers, then well... They wouldnt be multi-million dollar companies would they..

Still living off dinner from Monday night.. Rare dinner in front of the old boob tube. Last of the oyster stew.. Cured Pork Salad.. Goat cheese,truffle vinagraette.. Salad two nights in a row.. Hmm

Thanks for the tip Theabroma... I have had a few painful experiences using the restroom after cooking with these guys and not washing my hands enough.. Oh baby, not fun at all...

The place is great.. I cant say enough good things about the place.. Nice report gaf.. I have heard this before and dont remember if it was stated on this thread.. Whats the kitchen look like there? I have heard its extremely tight and there are only convection ovens.

And a recipe.. Sounds great..

Patrick, the man is really really good.

Tonight we had some things left over from last nights dinner.. Started with oyster stew. then arugala,watercress and radiccio salad.. Added quail, blue cheese, toasted sugared walnuts, pear, and a truffle vinegraette.. Served along roasted garlic corn bread madelines.. For dessert, Bourbon Chocolate Ice Cream and short bread cookies..

Thank you Rachel.. I completely forgot the eggs.. There were three eggs in the cheese cake, good thing I only forgot them in the write up.. JGM, I would love to discuss the menu.. I feel more natural cooking this type of food.. I really love Southern or just American Food.. After reading Megan's last post, I guess that is my style.. Anyway, my girlfriend has been reading the Babbo cookbook and wanted to do an entire Babbo dinner.. I, at this point am too nervous, dont feel I am worthy, or just not ready to go through the exhaustive life changing spin I am expecting this book to put me through.. Also, I know that my cousin and his wife love New Orleans.. They have actually written a guide book for their friends about the city.. They got married down there.. They go to the Inn at Little Washington often as well. So, I knew everyone would have enjoyed this type of meal.. Before I went Southern, I planned four other meals in my head.. One being an entire brain tasting menu.. My Uncle is a Neuro-Surgeon so when I thought I was just making dinner for my Aunt and Uncle I was going to do a more labor intensive, more complex, brain tasting.. Do various animals.. But I let them off the hook.. For a little bit.. Thats funny you asked asked about the shrimp and grits.. Because the original dish was completely scrapped and a new one created on the fly.. I didnt like how the orginal was coming out.. I had the marscapone for the cheese cake already so I decided to make that whiskey cream sauce shrimp. upthread. Alas, no cream in the house.. So I went New Orleans BBQ .. The whole meal was originally going to be geared torwards serving Welsh Rarebit for a cheese course.. I just pictured everyone eating this awesome cheddar cheese dish with this great port.. But my meal that lead up to it was way too rich and had to many animal parts I didnt know everyone would enjoy.. There was only one brain dish in this scenario.. But the meal really moved Southern with my desire to make a bacon wrapped trout.. I actually based the entire menu around bacon wrapped trout and then scrapped it at the last moment.. Haha.. I really also wanted to cook quail for every one.. But really thought it to be too "weak" of a meal to have trout and quail.. If I did the trout then I would want to do a pork dish.. But there was already pork in the greens and in the crostini and wrapped around the trout for that matter.. So then I thought a nice cow dish might be good.. But boring.. So, I scrapped the trout, kept the shrimp.. Which then got me to making either chesnut soup, or oyster stew, or some other really hardy soup.. Oyster soup sounded so comforting.. It was a dinner for family.. Does my thought process make sense to anyone besides me.. Am I thinking correctly?

Only three cookies an hour.. What happened to you.. That has to kill your overall average, Ling...

Wow.. Thanks Herbacidel... I really appreciate the time both he and you took to educate me.. Really, how nice of you two.. Thank you very much, this really has helped..

Wow.. that was fast.. That looks so good.. Jet Blue here I come..

Geeze.. I am thinking about moving to Seattle just to be closer to this place.. Any photos??

I can tell you exactly how long it took.. I started Sunday afternoon.. I finished Sunday Night.. So that would be about 10 hours.. Then another 2 hours yesterday.. So in total 12 hours.. In terms of cutting costs.. I really dont have any suggestions.. I really need to start thinking about ways to do so.. One big thing is Butchering your own meat.. I inquired about buying boneless rabbit loin.. They wanted 30 bucks a pound.. I paid 28 bucks for 4 rabbits.. And have enough meat and bones for 5 meals for two people.. For the oysters I bought them in their liquor already.. I couldnt justify spending 60 bucks on just the soup.. It cost $30 that way.. Another way I save is after the dinner.. I dont just eat the left overs.. But cook with the left overs too.. There are meats, vegetables, stocks and everything.. So sure it was like 220 bucks (including truffle oil )for this dinner.. But how many dinners will I now have from this one meal.. I have left over rabbit, quail, greens, vegetables, at least two soups, cookies, cheese, and all the way down the line.. If I really wanted to I could eat for the next week on left overs from just this meal..

You definately can substitute the two.. The Scoth Bonnet isnt as hot as certain Habeneros though..I.E Red Savina

"You are so money and you dont even know it" Everything sounds awesome... I have a little more math for you. 20 minutes in between each course is 2 hours and 20 minutes of waiting time.. Add that with 15 minutes of eating per course and you have yourself a 4 hour dinner.. That sounds about right... Maybe cut down the wait time a little for beginning courses if you want.. Either way, as long as the company is good then people will be happy to hang out at the dinner table all night.. Either way, post pictures and stories about the experience.. Good luck!

It did.. It really went so well with the pork.. Thanks for the advice Brudda..

Thats 84 plates!!!! Are you going to have to wash plates in between courses? Thats a lot of time right there..Can you describe your menu? How much plating time will it take.. 30 seconds a plate is going to take you 6 minutes.. Then is everything going to be cooked and waiting to go or are there last minute things that need to be done? Also how much time are you planning on spending with guests? Will people help you?

You see.. You were to busy calling the duck.. You should have called the Turkey..