tim

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Hi, I have always used James Petersons technique from "Sauces". Direct high heat with egg yolks and water to make a sabayon in under 2 minutes that is fully cooked and will not break. This also allows for rapid emulsion of hot (under 180 degree) clarified butter and seasoning. The texture and flavor may be easily controlled. It never fails once you get past the first-time fear of scrambled eggs from all of that heat. It is impressively fast. Tim

Since you do not have to have a smooth cut, get the coarsest bone blade you can find. This will save a lot of time. Tim

Hi, I have always used an inexpensive ($5) hack saw with a bi-metal blade that is appropriate for bone. Any hardware store carries the blades with a range of teeth-per-inch. The package will have uses listed including bone. The blades cost less than $2. Or you can go to a restaurant supply store and pay $50 for a commercial bone saw. Tim Tim

Hi, Pick your chemical HERE! Tim

Hi, USDA Food Labeling Regulations state, "CHEMICAL FREE: The term is not allowed to be used on a label." USDA Regulations also specify the following: NO HORMONES (beef): The term "no hormones administered" may be approved for use on the label of beef products if sufficient documentation is provided to the Agency by the producer showing no hormones have been used in raising the animals. NO ANTIBIOTICS (red meat and poultry): The terms "no antibiotics added" may be used on labels for meat or poultry products if sufficient documentation is provided by the producer to the Agency demonstrating that the animals were raised without antibiotics. Tim

Hi, I assume that the color in Cruzan Blackstrap and Goslings Black Seal derive from caramelized molasses. Is it probable that more barrel aging would add color add character to these rums? Tim

Hi, "The Food Magazine" has a cover seemingly developed for humor with feature articles that smack of oxymoronic op-ed pieces. A fat chef, an NFL steakhouse, Ina and pastry. Realy healthy! I wonder if Mario recognizes that vegetable in front of him? Tim

Hi, There were some good recommendations in the NY Times. Dine Well Without Breaking the Budget Tim

Billie and Katie, Actually, I wondered about Katie's statement that the EVOO "may not be olive oil". This was not hinted at in the NYTimes article. I am well aware of the game that producers play with the origin of their olive oil. About 10 years ago DaVinci received top ratings from Cook's Illustrated for their EVOO which contained only Italian Olives. About two years after that, they received the lowest ratings by Consumer Reports, which used a panel of experts and blind tasting. That olive oil used olives from "who knows where". It was shameful that they continued to hang tags on the low rated EVOO claiming it was the top rated olive oil by Cook's Illustrated. Tell us more.... Tim

Katie, Tell us more. Inquiring minds want to know! Tim

Hi, So, there are no sources of a spider steak in NYC. ARE THERE ANY BUTCHERS WHO BREAK DOWN HIND QUARTERS???? Tim

Peter, It is also the muscle that wags the tail. Here is a picture of a spider steak. Tim

Hi, Spider steaks are available in France and Great Britain but well hidden in the USA. Are there any sources in New York City or surrounding states? Failing that, are there any processors who break down whole hind quarters? It is easy to obtain the spider if you have access to that whole hind quarter. Tim

Hi, What has happened to the haughty old school model of service in New York's fine dining establishments? Are there no restaurants left who leave you feeling guilty about your total lack of sophistication? I suspect this is a concept that was thankfully expunged in the 1970's. Unfortunately, that model is now copied and a few celebrated restaurants in the Midwest with sometimes humorous outcomes. At Tony's in St. Louis the service is obsequious to a fault. and the younger waiters whisper apologies (out of fear of being overheard by the Wait Captain) as they mince and pander about your improper knife placement. In it's heyday, Jean Banchet's wonderful Le Francais had wonderful service and waiters who had a lot of fun and provided lots of laughter for the customers. Tim

I was in here for the first time the other day - I just happened to be walking by and popped in. If you're a p & b freak, this is the place. They appeared to have everything. Expensive though. ← And nasty people, really nasty people! Tim

Hi, My lobster stock, glace and sauce sucks! Tim

How about a pic of the mahi-mahi?

Hi, I have served a zinfandel/rosemary sorbet with lamb. Tim

Hi, A new restaurant, Supper is absolutely wonderful and affordable. Tim

Hi, I would assume that the duck is first steamed to set the skin and refrigerated for a few days. The duck would then be smoke roasted to finish. Steaming after smoking would reduce the smoke flavor. Tim

Hi, The V-Vessel was developed for BrewShops in Canada. The cost is reasonable and it allows for primary, secondary and bottling without any transfers. It is plastic and costs from $150 to $170. There is one on eBay for $100. Does anyone have experience? Are there any opinions? Tim

Hi, Txikito, at 240 9th St is a wonderful new Basque restaurant that is small (30 seats), inviting and inexpensive. The restaurant is owned by Alexandra Raij and Eder Montero, who ran the kitchen at Tia Po. The delightful food ranges from pinxtos (as small as the room) to large plates. There is an excellent review in the The Village Voice. You can see the beautiful food in Serious Eats. The Pipperak, salt roasted Basque peppers are sometimes referred to as roulette peppers. While most of them are mild, the occasional hot pepper will excite your mouth with heat. The restaurant carries a nice selection reasonably prices Spanish wines. The friendly and knowledgeable staff add to the enjoyment of this small treasure. Tim

Hi, I have a special attachment to No. 7 in the Fort Greene neighborhood of Brooklyn. This new restaurant is owned by Tyler Kord, formerly of Perry Street and Matt Suchomski, formerly of Li'l Frankies. Contemporary American with hints of Korean and Hungarian cuisine. A wonderfully refreshing and reasonable wine list. A hip and casual neighborhood bistro that draws sophisticated diners from Manhattan. The restaurant has received raves from The New York Times and Time Out New York. Andrew Knowlton, Bon Appetit's Restaurant Editor said, "If it was in Manhattan it would be the talk of the town" and named it one of the top four new restaurants in NYC. All, that and it is very affordable. Tim

Hi, No belotta today..... Tim