Luckylies

um, maybe? No really, the food quality has slid over time. There are too many factors that can contribute to the decline of a restaurant to guess what the reason may be. The last time I was there the flavors were "off" and the meats were not "on". the room was still lovely, and the service quite nice, but otherwise a truly unremarkable meal. The menu also shows no evolution over the years which is just boring. Great technique on straight foreward food only works if both parts of the equasion are in play. Chanterelle hasn't been bringing it's A game for a while now.

fluff please.

yes! no! bad food. shame about chanterelle, they used to be soooo goood.

From my butcher you can buy pork belly by the pound bone in or bone out. There is very little meat on it, it's really, mostly fat.

ooh you know what would be so good braise, chill flat under light weight, slice thin glaze with something sweet and broil. use this as the base to sme kick ass bahn-mi. spicy pate, pickled carrots and dailkon, cilantro, and jalepeno? or that in a pita. I don't know about the guac in the chicharrones sandwich, I think I'd prefer salsa verde, refried beans and sweet plantians. oooh that would kick so much ass...mmm it would be like the pork belly at degustation only MORE EXTREME!

Disclosure: I work as the assistant food editor of Everyday Food Magazine. Do you guys think the themes of the magazine translate to the show?

I walked in on Chefs first day, and they were having a cocktail party...I can't wait to try it soon though. I can't really imagine writing a cohesive review after just a few paltry weeks. I would however try it early....and get on the chefs good side

exactly! Rinsing chicken is the first step to never getting truly crispy skin. It's also a pointless waste of time bacteriologically speaking. And meat...god no. what a shame so many people do it- pat it dry and cook, that's it.

Himalania? I always thought the best pink salt was Himalayan... like from the Himalyayas. Am I wrong?

I think all of the USHG restaurants have needed a shot in the arm for a while now. the've all gone stale. Which is not to say they aren't good- it's just the vibrance that they had has dissapated and a complacent hum of high quality without energy has been the most resonant sound. It's a shame because, these places were awesome, and just fell asleep at the wheel. I realized I hadn't been to Tabla in forever, and that the only place I was going to consistantly was EMP-because of Humm. If Grammercy is back, I'm happy. Hopefully, it's second in the "spring cleaning" of Danny Meyers restaurants.

I agree. I think this is the most value-added suggestion. You get an intimate settting, great food, wonderful surroundings, and the feeling of adventure. This was the first place that came to my mind.

havartiiiiiiiiiiiiiiii for meeeeeeeeeeee

*adhem*

I have 12 6-pans and a few half sheets. If I had my way all i'd have would be pro. After teaching my BF to cater wrap there have been a lot less spills I also have stainless mixing bowls, and little mis bowls too...ebay and bowery

and the "ye"

so it's like a chutney?

wai wha??? holyschnikes that's different.... go on...

arrrrrgh!!!!!!! jerk pork loin!!!!!!!!!!

I just find pressed sweets to be too...fudgy. It's a'ight sometimes but really the fluff is where it's at. next time..cheese/chile stuffed sweet poppers... gross or good?

yeah, you need a cuban style french bread. or vietnamese. Thin toffee colored crust with the airy, soft interior. Now where to get it? a cheap supermarket in a largely hispanic *vietnamese* neighborhood?

so they came out great- if I do say do myself. I thawed the "loaf" in milk in the fridge for two days. Then quick poached it (1 min). *shock* then cleaned and seperated the lobes. poched them for 30 seconds. *shshock* cleaned them again just in case. breaded them in flour, egg and semolina (for crunch) served them with a saag paneer sans paneer, mango chutney greek yogurt, pickled curried apples and chile oil....oooh so good.

Ha I always wondered who the warning on the side of the box was for!!!!!!! "do not try to catch falling box"

not 40,000 a year, thats for damn sure . In New York it's even worse, the positions are so competitive that people work nearly for free...think 9-12 dollars an hour. Either stay in Norway where you are making a truckload for a cook...or I've heard very good things about cooking at ski resorts and beach clubs. In all seriousness, in this world being a cook is practically an unpaid position, in some places you do it because you're uneducated, in others it's because you're overprivleged. There is very little room for a middle class expectation of "fair pay".

It's really quite a shame. They were lovely well crafted knives. I've always wanted a set. Hopefully they'll reign it in, and bring back the brand. The ones with the bone handles, phew heaven...

*******bump******* I've got a pound, and I like them fluffy, I plan on deep frying. Any trucs? soak in milk clean membraine poach fry? is this how it goes?