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  1. Looking for suggestions in or around Arlington. Price not an issue, open to all cuisines, preferably casual. Thanks.
  2. Sticking to my guns on this one. ← I think Steph will win. Unless she blows it big time (and I don't think she will) there has to be some pressure--conscious or unconscious--to have a female winner. So all things being equal I think she would get the nod. But she is talented enough anyway to take the win, so my money's on her! ← It also wouldn't surprise me to see Stephanie win a couple more challenges and then Richard win the final. She's already won a trip, kitchen appliances, etc etc... I'd love it if she won the final. It definitely will be down to her and Richard. They are easily
  3. You are correct. Crisis averted, marriage saved, BlueStar on the way.
  4. I loved that the quickfire challange involved butchering skills (I have always wanted to take a year off of work and intern with a butcher), but did it pain anyone else to see all of that intercostal meat and fat get trimmed away? That is one of the best parts of a bone-in rib-eye. I would have taken those trimmings back to the house with me. I loath Ilan (cooking off of the Casa Mono menu was no great achievement), but I agree with him about tenderloin being his least favorite cut, it ranks up there with chicken breasts for me.
  5. My wife and I recently moved to a new apartment and are in the midst of renovating the kitchen. After many conversations I finally got her to agree to go along with my desire for a BlueStar range. We were all set to order one today when she looked at the specs and saw that it was a convection and balked. I cook and she bakes. I have never baked anything in my life but I know that for myself, from beast to fowl to fish, I get superior results with the convection. She claims that the convection oven will be a detriment to her baking. She is a very good baker (having learned from her mom w
  6. Artichoke


    Patted dry and fried in olive oil until golden brown, they are delicious.
  7. This was a fantastic posting, thank you. Aside from the offal you took home, I was just curious why you left the tongue and brain behind.
  8. I think what tops the list of overlooked cookbooks are the out of print Time Life Good Cook book series from the late 1970's. The series editor was Richard Olney. The books cover separate topics such as poultry, beef & veal, sauces, lamb, pork, etc. The book entitled Variety Meats, is simply one of the best books written in English covering the topic of offal and one of my most cherished cookbooks in a 300+ collection. The series is phenomenal on a number of levels. Firstly, the detailed instruction accompanied by photographs is a great learning tool. Secondly, the recipes are so refr
  9. Is anyone going to the Chris Cosentino dinner? . It is pricey, but the menu sounded too good to pass up The Menu: Passed Hors D'Oeuvres: - Beef heart tartar puttanesca - Fritto of honeycomb Tripe with olives and oregano - Porchetta di testa with radish and pecorino Paired with Zucchi Pignoletto NV, Emilia-Romagna Dinner: - Beef tendon and sweet breads, with chili and mint // Nero d'Avola, Feudo Montoni 2003, Sicily - Turf and Surf: trotters and lobster with tarragon // Ribolla Gialla, La Castellada 2000, Friuli-Venezia Giulia - Crudo of venison liver, with juniper, beets and balsamic
  10. My wife and I just bought an apartment on the Upper East Side and while the 3 bedroom was bought for a good price (well, good for Manhattan) the trade off is a small kitchen. The kitchen is about 5.5 x 13.5, which is a bitch, but I rationalized it by thinking that if Gabrielle Hamilton can turn out such good food in her small kitchen at Prune, an amature chef, with no tables to turn can make it work as well. The issue is obviously to maximize the space, but give it the function of a professional kitchen. To design a small kitchen that has the flow necessary for someone who is going to be usi
  11. First, let me point out the absurdity of someone with the moniker of "Fat Guy" calling anyone lazy. Secondly, while I understand the need for you to try and keep eGullet relevant, if you wanted a pot stirring issue to get the traffic flowing, at least pick one that can actually foster a true debate. Finally, can we please move away from the term "foodie", which has to be one of the most cringe worthy terms out there. Why is there a need to attach a term or label to something one enjoys, just enjoy it. Before you lean over your keyboard, let me present my credentials. I was born and raised
  12. Random thoughts as I procrastinate at work. Am I the only one that finds Gail Simmon's hot? There is so much focus on Padma, but personally I think Gail is prettier, actually enjoys food and has a personality. I would much rather spend a weekend with her than Padma (not that they have been calling me with offers). Also, I would love to see these people cook something other than chicken, pork loin, shrimp and the ever popular scallop. There was that first challenge using "exotic ingredients." They had one offal challenge in one of the previous seasons, they need another.
  13. For my recent wedding I had my caterer serve three different soups during the cocktail hour out of glases similar to the one on the left . One was a chilled gazpacho, the others, a carrot ginger soup and a fennel parsnip soup were served room temperature. They were popular and the soups were thin enough where it had no problem exiting the glass, but were thick enough to have nice body.
  14. The New York Times carried a review of Bistro EN in Sunday's paper. "Bistro En, which turns 18 months old next Sunday, is delivering a line of consistently satisfying, carefully cooked bistro standards with just enough flair and variety to keep things interesting..."
  15. Thank you for the suggestions. I made reservations for Harvest Bistro, I will let you guys know tomorrow how it was.
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