Daniel

Awesome Foodman.. Enjoy your time off.. I see the sous chef's getaway cycle looking ready to go..

Snow Angel, Talk about getting into a rhythm.. How long does it take to make 130 potstickers. Have you made them before? please describe in detail the dreams you have tonight which include potstickers.. You did a wonderful job..

Really, I didnt know that... I also have the butter too..

Page #144 Malfatti:

Page #302 Braised Pork Belly Page #307 Carmalized Bacon Page #308 Smoked Ham hock Terriane

Page #140 Eggs baked with meats mozzerella and spinach.. Uovo Al Forno

Page 136# The sweet onion balsamic vinegar frittata.. This was a delicious dish I made for breakfast.. Fairly easy for cooking on a saturday morning.. Feeds four..

Under the example of poaching, there is this recipe.. Step by step photos.. The dish was so simple.. And it was a great way for me to get experience using skate wing.. Which happened to be my first time.. I made this mixture of water, vinegar, and some herbs... Simmered the Skate for 10 mins and it was done... Very tastey. Page #190

Shoefly pie and Cuban Rum Cake.. I love the pie I know some people hate it.. Oh well, more for me.. Bite:

Tonight I broiled a couple of quails we bought at this Quail Farm in Griggstown, N.J. I brined them, then prepared them for broiling.. Rubbed in salt, white pepper, and juniper berries.. And poured some brandy over them.. Added with a salad of parsley, and tiny bit of lettuce and a smaller amount of scallions.. Made a radish sherry vinagraette.. It was very good.. Went back and had seconds of just the salad.. Those diced pieces of radish soaked in the sherry vinegar are so good. Skate wing poached in white wine vinegar/ water solution with peppercorns, thyme,onion and parsley... From the Cook's Book...Love the vinegar flavor..Makes it refreshing.. The healthiest dish I have ever made.. No oil or butter.. The Skate cooks in 10 minutes. Cooking can be held off and the Skate can be prepared after the salad.. It took every fiber of my being to stop me from making an unhealthy vegetable side or another course all together.. But this dish was perfect left alone. For dessert, last nights rum cake..

Wasn't butchering it part of the quest, though? However, I agree - you've done it once. Unless you really enjoyed the butchering part, no point in doing it over... ← Yeh.. I really enjoyed butchering the head.. I like to have all the available parts and to do it myself..But chocolate covered eyes,, i would like to here a detailed experience with this..

I did cool it in my fridge.. The problem was I waited three days to eat it after I rewrapped it.. It was still very good..

Wow Kevin.. I cant believe I have never read this thread before.. I just started reading today and am somewhere in March.. You have done really such a great job and have so many inspirational dishes.. Looking forward to hearing what this years resolution is going to be?

Jason, you are a champion.. That really looks so good and I applaud the move to bust something like that out on Thanksgiving..

Chufi, if you could get me your grandmothers recipe, I would be honored to attempt the process on the Dutch Cooking thread..

This is the same columnist who derisively referred to eGullet as a Gourmetocracy a year or two ago -- and clearly The eGullet Society is anything but exclusive to the food snob point of view. Maybe I am completely off base here, but I think she likes to point fingers and making snap judgements of anyone she pleases without having any ideological compass or having done any informed research whatsoever. ← I don't think this meant to be taken too seriously. [Full disclosure: Leah's a friend of mine.] ← It sounds from Leah's story her guests might have enjoyed the food if she cooked it properly.. To blame a cookbook for under cooking the recipes i.e the green beans and the chicken with pink liquid oozing from it, seems wrong to do.. edit to add: Jason did you make the White Castle Stuffing this year for Thanksgiving?

That rice ball looks great... As does the popcorn.. I am sitting here looking at this completely forgetting that this is in the breakfast thread.. Ling, you are too funny..

Oh come on Foodie.. I was just teasing you.. I was saying the fact that you were saying "Good people dont throw hard boiled eggs into everyhing" or when you were saying "Gross, bleah, gack, etc." to things other people enjoyed as classless.. Lets not be so dramatic.. I was referring to your comments not you as a person..

The rib-roast looks sooooo good..

There is no reason for anyone who does a little home work to reserve at a NY restaurant where they are likely to be ripped off. Be that as it may, as Washburn has noted, some of us who think highly of our own taste in food, have read negative reports about other people's dinners at our favorite places. I have also read rave reviews of restaurants I regard as tourist traps. One of the many shortcomings of messages boards is that the participants in any given thread are often coming from very different places and seeing the thread with different perspectives. I remember the first time I read a highly positive review of OIBL,TIBS. I wondered how such a gem passed my notice until then. There's not even a murmur of disagreement in the thread that follows. Unfortunately, or fortunately, depending on one's perspective, I have heard of Carmines. ← Thats a very funny post Bux..

I appreciate you saying lady or sir before being insulting.. Haha.. Its a way to class up an otherwise classless statement..

Anna.. I am referring to the Cook's Book. Not everything in this book is tricky like foams.. I havent made a foam or roasted a quail from this book.. Although, Mrsadm I would highly suggest frying a quail up.. I have made simple things like egg dishes.. Complex things like stuffed pork roasts.. I have made pasta dishes,fish dishes, and meat dishes.. As I said before, the set up is so user friendly and the step by step pictures are so instructive.. Even with the small chapter on foams, its seems so easy... Basically, you just put whatever sauce in a whipped cream maker and add nitrous.. There is the foam...

Yeh, I dont know either way.. But what I do know is Rachel is good people and knows good people.. So if she knows people who do that, then it must be so... If I had some chicken eggs being layed in my backyard, I would be throwing those fresh eggs into everything. You can sure bet..

Something funny about a cake with no flour being run-of-the-mill.. A flourless cake should be mill-less.. Also, your run-of-the-mill is most peoples best cake of their lifetime.. And then you happen to take that normal cake and seperate the eggs and whip things.. Thanks for sharing your process.. Gorgeous..

Lots of Mazel lots of Nakkus! Nice to have you back in NYC M.Blocker..