blenny

I caught an episode of "Chopped" today, and one of the contestant chefs was from Doc's in Sparta. I checked the web site, looks impressive and says that several months ago Craig Shelton joined the kitchen. I live only a few minutes away and haven't heard of it before, hope to check it out soon...

On the bright side, Mario has lost considerable weight since the filming of that road trip. I saw him on the Today show last week, plugging the cookbook and he looked far healthier, thank goodness. I read a report that he lost 100 lbs., I wouldn't say that, but well on the way. Unfortunately, I do agree with the generally creepy vibes I get from the interaction of the group on the show..............

My favorite recipe is from Mario Batali's "Holiday Food", which he cuts the skinned eel into 1-2" pieces, dredges in flour, fries, then marinades in reduced red wine vinegar with lots of garlic and some oregano or marjoram and thyme. It's wonderful, and like stew or chili, the longer it sits, the better it is. Serve slightly warm or at room temp.

Great News!! We had lunch at Anne's restaurant today. I asked if she was there and was told she'd been out all week filming new episodes, so we have something to look forward to. By the way, lunch was stellar, can hardly wait to return.

How about Walnettos, great for lasting a long time, and of course, Milk Duds.........

Anyone surprised/disappointed in Memo (Manuel)? As a long time sous chef at Babbo, I was expecting a better showing from him. Still hoping it was first week jitters and he'll step up in future challenges.

When I'm out on the road I'll end up having a double FOF every couple of months, and have found a huge disparity in the quality and ingredients, everything from no tartar and a 1/2 slice of cheese, to an excess of sauce and 2 whole slices of cheese. I've also found that if you order the double, it's a good thing to check and make sure that's what ends up in your bag. On a couple of occasions I'd left and was on my way before discovering I got a single. And yes, I will agree, they're better wrapped in paper than boxed. By far my favorite, and pretty much only, fast food item!

Sorry for the above slip! Could you explain the blow torch technique on the o toro, please?

What, if any, is the proper protocol for tipping a sommelier or wine steward for their assistance in making a wine selection?

Hi, I'm a new member, first day, first post! We're creatures of habit and generally end up at Otto for lunch when we're in the city wandering the Village. We're never disappointed, but this past Sunday topped all visits. The current Caprese salad with heirloom tomatoes was incredible, the buffalo mozzarella particularly wonderful that day, the tomatoes like candy. The real surprise was the corn gelato, get in there soon to give it a try while it's in season. What a treat! Of course, everything we sampled in between was special as well. From the moaning going on at the table, people might have wondered what was going on.........