jdanton

I got some from Martin's Quality Meats & Sausage in the RTM a couple of weeks ago, that I braised. I don't think they usually have it, so you might want to call or stop by in advance.

The sweetbreads and oysters were excellent when we had them there in January. Sorry about your August experience.

Why not just get a subway/bus pass? Walk where you want to, but you can cut transit time and get around a lot more of the city that way.

Different presentation, but I found the recipe. http://www.lomejordelagastronomia.com/recetaselec.asp?key=93 I like the presentation you were given better for egg yolk integration.

Bryan--what were the vegetables in that false risotto--and what were the dots. I might try to give that one a shot at home.

Was there much influence on the flavor of the veal?

I had a dish a bit similar to that "burnt" veal at Moto in Chicago. It was barbequed pork with a "charcoal" briquette, which was actually squid ink dipped bread. I like to playfulness in both dishes, but the Spanish place clearly takes it to another level. All that cheap foie, I should be going to Spain instead of France this fall...

Limes were 5/$1, but the dollar rack this weekend was amazing. In addition to the standard 8 oz bag of buttons, I got four bags of great peppers (Orange, Red, and a variety pack) and two big eggplants for $1. There was a roasted pepper salad, baba ganuj in the jdanton household this weekend.

Where are you? It would be expensive, but you could get some osso bucco.

Sounds rather dogmatic to me. I haven't seen a halal butcher anywhere here in the Carolinas, Virginia, Georgia or the Florida west coast. I wonder if there is a an association that might tell us how many there really are in the country and where. ← There's a halal butcher (probably more than 1) in Raleigh, off of Western, not far from NCSU's campus. They even have organ meat, but I'm not sure they know what lamb sweetbreads are.

I just bought a Fisher IsoTemp 730 off of eBay. I tried to use it today, and the circuit breaker switch on the back keeps tripping. Anyone out there have any ideas?? Thanks.

Hit Commander's for a lunch (bargain), MiLa for a meal (new, but am thoroughly impressed with Mr/Mrs Slade-Rushing) they are doing great thing, Central grocery for a muffaleta, and hit Restaurant August. Besh Rules...he's the best in NOLA right now.

Cipriani's ahem, reputation not withstanding, $165 and not even real Champagne (no knock on prosecco, but more on their margins). Anyway, Bryan we may end up doing 5 courses at a friends in N NJ--PM me if you're interested.

Good food--we went Saturday night--I enjoyed everything. Two things--the service, I won't go there (read Varmint's blog) too badly, but it was atrocious and smugly unapologetic. But, I think it time that stuff will get worked out. All of the food and drinks were very good, though I dislike the chalkboard menu--either have it visible from the whole place, or print menus.

From what you are saying Wd-50, but Per Se and JG rule too..

Moto in Chicago does..

I have not yet had sweetbreads at Jean Georges. Sigh How was service? ← My service was awesome. The sweetbread was prepared perfectly--any idea how they cooked that?

I didn't finish the desserts and skipped breakfast and dinner

My lunch menu from last Wednesday. I was solo, and the waiter was awesome. Brought me a copy of the NYT, and mutually complained about Bruni reviewing Katz's. The Constant Bliss cheese from Vermont was one of my all time faves. Mango Gazpacho Ginger Oil, Herb Spring Roll, Shrimp w/Pickled Fennel and oil Sea Urchin, Brown Bread, Yuzu squeeze, Sliver of Jalapeno Foie Gras Brulee (embedded strawberries) over toasted brioche with strawberry jus, 25 yo Balsamic, micro something Nut crusted black bass, Fingerling Potatoes, Grape Tomatoes, Sweet and Sour broth, Pearl Onions Roasted sweetbread, Artichoke Jam, Rosemary Oil Cheese (constant bliss, blue) Walnuts, Walnut Raisin Breat, Rhubarb Ginger compote Spring Dessert (Melon Sorbet with Diced Cantelope) hazelnut tort, nutella type spread Citrus Dessert (Grapefruit cream, Lemon Sorbet, dried Orange) Chocolate Lemon tart.

He was doing it with a reduction of beet juice for a while. My guess (and Wylie is on here every now and then) would be using a syringe, but that's just my thought.

Link from the paper... http://www.philly.com/mld/inquirer/news/lo...ia/14595786.htm

. I add Tabasco to my tuna fish. ← Don't forget Crystal--as native (non-resident) New Orleanian we prefer it to Tabasco...

Sara-- Have always enjoyed your shows--you (via Cooking Live) were instrumental in the development of my cooking skills. Anyway--what will the format of your PBS show be?

My wife absolutely can stand her, agreed would like to see more actual food critics and/or chefs. Just not Rachel Ray

Worst ingredient ever--Tilapia sucks...ground beef or turkey would have been far better. Anyway, I think you have to get WD, a lot of his food hits every part of your palate in one bite. I think his stuff was a little too out there for the judges, but I was impressed at what he pulled off in an hour.