Daniel

Damn, thats good..

Pan, I really think its time you get your parents on Egullet .. What did they order or dislike about this place..

I think I played someone like you in pool once.. Bergerka, they call your kind hustlers.. You knew how to cook all along To quote Goodfellas I say, "Dont give me the babe in the woods routine, Karen".. So much fun to read and you seriously are doing such a great job!!! P.S Oppenheimers is getting a whole pig on this Tuesday.. I already have requested snout and tail..

Had a really enjoyable dinner tonight at Regional.. I am forever grateful to bergerka for showing me the light.. The place is a treat.. Its smart, its fresh, its an ordinary place in Italy and a super authentic better then average New York Italian Restaurant.. Its an UWS Heavyweight for the food conscious.. Started with the fontina fritters with spinach.. Also had the carpaccio with arugula and anchovy oil. Spinach was cooked perfectly.. Oil and garlic.. The fontina fritters consisted of bread crumbs, a little ham, parsley, egg and fontina cheese all deep fried.. Great. . The carpaccio was super fresh served over super fresh arugula, and an anchovy oil with a side of lemon..That's what I hope to get and rarely do when I order this dish. Something so simple so hard to get.. But that's often my frustration with Italian Food.. Pasta Course: Whole Wheat Bigoli with duck ragu.. So cool that they serve Bigoli.. I have been actually looking for a Bigoli maker for some time now.. I was so shocked to order it here.. I asked the waitress to find out where the chef got his bigoli maker.. The waitress walked me into the back and I met the chef.. He told me in confidence that he put the dough through a medium setting on a meat grinder.. This information alone was worth the trip a hundred times.. Big chunks of duck.. Real solid dish.. This is a half portion because we also split: Ravioli stuffed with spicy ground veal in a butter sage sauce.. This was certainly good.. Meat: We split the lamb gratin.. A lamb gratin,at an Italian Restaurant, on the UWS.. Word.. Wasn't the best thing I have had, a little lamby, a little dry, but a like the idea a lot.. Service got real slow towards the end so we made dessert and coffee at home. Even though the House Chianti we ordered a bottle of was horrific, the grappa list looked interesting.. \ Looking forward to going back

Foodman that looks great!!! Home made Ricotta too.. Wow.

Awesome Diva, Do it do it do it.. I have been wanting to deep fry a duck for some time now. I am no chef so cant give you any real help.. I just want to maybe ask a question someone else could answer.. I recently looked at a recipe that calls for steaming the duck first before deep frying.. How would this be better or worse then just deep frying...

I guess I was to hard on the Gap.. I was trying to think of the places right by me.. The Gap might have gotten thrown in the mix unfairly.. Thanks for Regional, I see myself eating duck ragu before the day is over..

I want to change my wish.. Forget the chocolate temperer, I too want the China Box.. That thing is awesome Winesonoma..

Nice, all of the above sounds good.. I had a mini butterfingers and two diet pepsi..

Yes, yes.. I have moved to a beautiful little place in the suburbs of Manhattan... A stones throw away from Gap, Godiva, and Ollies.. Oh boy.. Strike me down if I ever go to any of the above.. I have not heard of Regional what and where is it.. I know of a Thai Place called Regional in Chelsea, but I dont think thats what you are talking about..

I like Payal 2>Hindi Thai 3>Paneer Thai 4>Tandori Thai 5>Calcutta, Bombay Thai 6> Satay to Saag 7>Tikka Thai 8> Yum

Bergerka, Its been a pleasure reading your post so far.. Before I moved to the UWS i lived in Turtle Bay Towers right next to the D. H. farmers market that came on Wednesdays.. Love the milk guy there, a real character.. Also use to get shepards pie there often. Great little place.. You havent mentioned chocolate cravings today.. Are we to assume you had some or are you fighting it silently..

Congrats Megan I am sure it wont be your last time making it.. It looks really good.. The spaghetti looks perfectly al dente..

Had a real relaxing solid home cooked meal.. Started with a frisee salad mixed with flat and curly parsley.. Sherry vinagraette of course.. Served with a couple of smoked chubs and some shallots.. Had a chicken brined for a day, then roasted, served with a gratin of red potatoes, collard greens, bacon, swiss cheese and a little cream for good measure.. Salad: Chubs; a little smokey oily fish, go really well with this salad.. Dont have a good shot of dinner.. Oh well.. She was a beautiful boid.. Bite: Dessert.. Chocolate Coffee and Molten Cake The molten cake was served a minute over cooked.. We added a butter brown sugar sauce..

I really want a chocolate temperer.. And some decent knives... Or at least get my collection of random dulled knives sharpened..

Wow, so pretty spaghetti..

Wow that steak was rare bear,nice.. Mashed sounded great as did the dessert...

Wasnt too hungry so I made a quick bite.. After eating this, I am afraid I have awoken my appetite.. Most likely more photos to come.. Made a mushroom and onion crepe.. Added a little whiskey,cream, and some raw milk gouda type cheese.. Simple and good..

Great report.. Very funny and enjoyable.. That picture is priceless too.. I dont know what is funnier, the look of determination on your face or thinking about how high the guy next to you got before the contest.. Either way, its hilarious..

Yeh, parsley salad is very good.. Take some parsley flat and curley, some strong shallots soaked in vinagar, capers, mint, anchovies, and whatever else you want.... Its like having your tongue skinny dip in a cold lake.. I have served it with duck,veal, cheese, on a serano aged gouda sandwich, or with fried quail and poached eggs... Its all just terrific..

LMF, Gorgeous, simply gorgeous.. What is Pacifico by the way? Bacon on chili, of course there is.. Did you shoot the sour cream from a bag, or was it just perfect like that..

That haze be a thin film of grease on my lens.. I wish it were that calculated.. Its what crepes look like in heaven..

Tonight I made Marcella's Milk Braised Pork Chop Roast..Braised only in milk for like 6 hours.. Internal temp of 155.. Recognize.. I said recognize.. Served along side Marcella's Baked Asparagus and Shrimp Potato thing .. I added fresh Sardine meat too... Fantastic.. Italian sure,I felt buttermilk biscuits were in order, however.. After dinner we had a parsley salad.. With shallots soaked in sherry vinegar three different raw milk cheeses, two blue.. Also capers, anchovies, and some awesome olive oil.. Served with 20 yr old tawny.. Homemade apple sorbet from Marcella's Book.. Also made crepes following her recipe.. Added an orange marscapone with white chocolate chunks.. Crepe was outrageous..

Yeh.. I have been inspired by a couple of good books lately.. I just received the Inn at Little Washington and cant wait to start trying those recipes.. The chop was a veal chop.. Being a new comer to eating Pork, I have never tasted or cooked a pork chop.. Actually, I have eaten a fried pork chop sandwich or two one day on a road trip, but I will be making them soon...

Happy Halloween.. After the trick or treaters came and went, it was time to start cooking.. Please feel free to add your advice as to what I should do with the pumpkins. Started with Fresh Sardines deboned and fried in olive oil.. Next we had homemade egg and unbleached flour noodles with a razor clam sauce.. The sauce had cream, parsley,a shot of worshchestire sauce, white wine,parm. garlic and a pound of razor clams.. Really good.. At this point the girl was finished eating so we decided to split a chop, which still leaves me with an extra one... Salt, Pepper, and Olive Oil.. Served with a curly parsley salad with sherry vinegraette, anchovies, capers, and shallots.. 6 minutes on each side.. Perfect. Slice Bite Some left over Bourbon Brownie Chocolate Ice Cream for dessert..