Daniel

I spend time on presentation.. Not just on the plate, but on the room we are eating in, and the apartment after that.. Living in Manhattan, with all the craziness and confusion, We take great pride in our house, decorating it, keeping it clean and comforting.. I read a book a long time ago that had an affect on me.. It was about this guy who achieved some sort of Zen.. Anyway, one day, a friend of his was eating a salad he made.. And there was nothing to the salad but lettuce.. Not dressing even.. But the way the guy arranged the leaves, and the love he put into the salad.. From growing the lettuce , to washing, to the hours he spent caring for the tiny plants.. It all came through and it was unbelievable.. The best salad or thing this man had tasted.. Sure its a made up story, but I remember it all these years later.. So even when I am making a salad, or a burger, or chili or fried chicken.. I really try to make it perfect.. If its a burger, I will go to great lengths to decide on the bun.. I will most likely grind my own meat, I will not cut corners..If I tell you the effort I put into making a grill cheese sandwich, it would make you think I was crazy.. I wont use can soup, pre-made dinners, or anything in a box.. I will miss a meal before settling.. Which is good, because many times I dont eat, instead of getting up to cook something.. If I had a hot pocket to heat up, or a bag of doritos laying around I would indulge for sure.. Its a lot easier eating a box of cookies then baking a batch.. This is while at home.. I travel often and dont follow the same philosophy on the road.. And its sad that most restaurants dont have the same love of or concern with food that I seem to..

I mean the urgency stems from the several near accidents I have had while cooking. I do a lot of cooking and am bound to really hurt myself while sawing at something with a dull knife.. But you are right, I am just going to take a look at the Forschner

Ahh, I didnt see semifreddo.. Now thats really cool.. I must have just seen the capuccino.. Look at that, I bought into the affect..

What is the price difference compared from US to Japan Bryan..

I am definately going to look into this a lot better.. Right now, just because I am in desperate need I am buying these guys.. I will definately do some research and get a better set when I am more informed.. I just need something sharp at the very least.. I appreciate all your tips.. And I have now noticed most block sets dont carry a 10 inch chef knife? Are these worse then the Ronco? No flavor injector here.. Tho sad, tho rerry sad.. But I am excited to learn how to use the cleaver.. I think this might be my tool of choice.. knives Tools Of the Trade block set for 35 bucks..

Shalmanese, I am a fan of winter through and through.. So I am welcoming the cold weather.. But, your meal looks really beautiful.. Asparagus in the asparagus soup.. Who would have thunk... Great job..

I guess this counts as dinner two because no one started a late night thread. Creme fraiche, red potato, parsley, bacon, monterey,capers.. Good

So this morning I browned some short ribs and placed in the left over stock from last nights Sichuan Hot Pot.. Placed the meat and the liquid in a covered pot in the oven at 200... Let it cook for about 10 hours.. When I came back it was melty and awesome.. Stuffed the meat into the pasta making raviolis.. added some bok choy.. It was great.. Ravioli's... Bite:

Looks really good so far.. Please inform us on the finished product..

I am sitting here watching an infomercial.. Not really watching it, but it caught my eye. And now I am seconds away from ordering the 27 or 22 piece set for three easy installments for 13.33 .. I have real dull knives and they are really crappy to begin with.. The question is, are these knives horrible? Are they worth 40 bucks to last a couple of years. will the last a couple of years?

Milk braised pork

Bought a cast iron hot pot for 22 bucks today.. The thing is really just so cool I couldnt pass it up.. Using the cookbook Land Of Plenty, a Sichuan Recipe book as a guide I made a hot pot.. Instead of chicken stock I used veal stock, added more bean paste and whatever, but stayed close to the recipe.. I served veal,chicken, beef on the side.. As well as bok choy,button and shitake mushrooms.. You put vegetables and meat in the spicey broth and watch the pot get darker and richer.. Put over rice.. Loved the tongue numbing sichuan pepper corn, the spicy sichuan peppers... Great dish and I always like to play with or cook dishes at the table.. The shitakes were the best thing besides the broth.. Bite * We also had twice cooked duck tongue.. Served with leaks... I boiled, then fried the tongue in duck fat. then followed the sauce for twice cooked pork in this book.. Great.. Mini Lemon Macaroons for dessert.. Not very Chinese..

I had no left overs.. I only bought a half a pound.. So I made the first dish and put the rest in the hot pot..

The texture at that point was a little chewy.. The meat was tight around the cartiledge and tasted like chewy duck bone meat.. I also left some of the duck meat in the hotpot and let it cook for a couple of hours... The meat just melted when I ate it in the broth.. I prefer it much better that way.. It was like marrow, super soft, melt in your mouth ducky goodness..

Ok.. Thanks for your help.. This dish came out really good... Since for dinner tonight we are using the hot pot I bought in Chinatown today I have the stock simmering on the stove.. I placed the duck tongues in here for a little bit.. here is a better picture of the spicy broth I am making.. Took the tongues out and fried in duck fat.. Added the bean paste, the chili paste, the fermented beans pepper corns, soy sauce and leeks.. Came out really good.. twice cooked duck tongue.. Thanks for the suggestions

Thank Foodman, Thats the great thing about E-gullet.. I can confidently purchase any ingredient knowing there are people to help me through the process..

Allister, Thanks for the advice.. The confit idea is a great one.. I like that double cooked tongue idea. I will most likely do that real spicey like..

Mayhaw Man, Yah, me too.. Never saw a package of ducks tongues.. There were a few interesting items packed up in that store.. Pig Uteri is another one that comes to mind.. Any cajun dishes with Uteri?

Was down in Chinatown picking up groceries for Sichuan Cooking when I came across duck tongue.. I have eaten them before, but dont know how to prepare them.. Should they be boiled and then pan fried? How long should they cook for.. I would also love a great recipe if someone has one.. I would prefer Sichuan, but would love any kind that you think is great...

I have been wanting to make skate for a long time.. Looks awesome Percyn, all your dishes, like usual..

Take pictures, take pictures..

Whats the best meal you can get in Manhattan, as a couple, for under a hundred bucks... Thai or dim sum or grand sichuan I would say... What am I missing

At least.. Maybe more.. And the waiters look at me just as strangely as they do here... Come to think of it.. If I am in NYC or at a Taco Stand IN Mexico, I like to space out my courses in a meal. In a road side stand in Mexico, I might want my tire fixed first.. Then maybe move to a head taco, then a pork taco, into say some ceviche... Its ok if you dont sell beer, I have some in my glove compartment from the last place I had a taco... Then maybe a dessert.. But certainly not all at once.. The less food on the table the less food you need to protect from flies..

Lemon Macaroons... Left over cookie shells for...????

Dave, SlkinseY and Pan.. This is how it breaks down.. We are discussing an Italian Place on the UWS. They have adventurous dishes, they have a semi-welcoming environment, and I walked right in with no reservation at 8 o clock on a Friday.... I cook a lot and rarely justify eating in the hood, but again its a cool spot.,. When I go to Italian Places I order like I am in Italy.. I get crostini, or salad, or soup first... Then I get a pasta, then a fish, then a meat.. There is no reason for two people to get the same dish at a table.. These dishes are adVenturous and unique... People should be so lucky to have this as their local...