Luckylies

you should see the pork chops! soo fatty (which is nice sometimes, but when you're paying 1,000,00$ # you may reconsider)

erm. not likely. freshly killed though!

you can touch it if you are wearing gloves. they'll give them to you, I've done it a bunch of times, especially to pick out sea urchins. Some of the guys dont love it but....who f'in cares, it's my overpriced dinner.... nonetheless... florence meat market, ottomanelli and sons, espozito's and lobels are some good solid high end choices for meat, there is also chinatown which I love for pork and poultry. For fish I prefer chinatown over everything..but you can try balducci and wild edibles, too. I get pushed around alot when I buy meat and fish...and I really don't stand for it. So many butchers don't know the craft anymore and to them it's inconceivable that a customer might want their meat "a certain way" it's very frustrating. I'm a friggin culinary professional, and I get treated like a little girl far to often to count at the meat counter... anyhow, if it looks bad, it probably smells bad....

While I agree about Dean and Deluca and Citarella having sub par items in their cases at all times, I practically never believe the fishmongers or butchers there. They really are just salespeople in white coats. I always ask to smell the fish, and try to pay attention when they are choosing my poultry. It's saved me quite a few trips. try florence meat market in the west village or really any family type butcher or fish store..world of difference.

That's what we did! one night the hosts were so out of line, and it was too dark to see our menus we just go pissed and left. Katz's it was. Best decision ever.

yup, sounds like a good plan. just close your eyes and think of England.

if the menu is still the same try the beet/goat cheese terrine and the gnocchi with mushroom sauce. I know the gnocchi is still on the menu, as the new chef told me the other day. I'm sorry to say this but the service in THE ENTIRE hotel is horrible, bordering on criminal. Forgotten things, general rudeness and unprofessionality, bad lighting, inaccomidation etc. it's a shame as the food was really good the times I was there.

now that's a plan.

this is going to be so good. and perhaps I'll finally learn to post pictures.

I made a fantastic basil wrapped tempura uni that I was really happy with. Basically I layed a sheet of cling wrap, then basil, then uni, then tied it into a bundle and froze it into a ball. I then tempura'd and fried the whole bit. It was splendid...crunchy then creamy with just that touch of basil....mmm. maybe this could be the fried element of a tiny uni po boy? I also love the uni panna cotta idea. I might do it with a panna cotta with uni lobes layed over the top..perhaps season the panna cotta complimentarily. also make sure you have a course where the uni really stands alone. For a real addict, that's very important. Also perhaps pair one course with toro, If she likes uni toro's likely on the list too. what about a cream croquette with uni in the center? uni with a cucumber granite? uni resting on a bed of very soft tofu surroundd by a pool of a light dashi? hot egg custard (more like quiche filling) with uni on top. hit the uni with some sugar and carmelize it. cauliflower puree flavored with lobster tomolley with uni and black cavir on top atop a gaufrette.!!!!!!!!! uni on a bed of traditional tartar accompaniments. parsley, egg white/yolk, shallot, capers etc. i'm tapped but, boy do I like my ideas

Is there any possibility the kids are asking you to pay for your guests because you're inviting people thy're not interested in having attend? I know this is a bit of a rude question, but the topic is so loaded with potential misstep, I figured you likely have thick skin for posting in the first place. If my parents invited lots of people I didn't care about or for to my wedding (hypothetically) I'd start to shift the balance of responsibility too...

chicken skin, chicken tail, chicken neck, kobe tongue.

cranberry jelly from a can!

yayyyy!!!!! N.K was too hot for that place!!!!!!!!!!! best wishes!!!!!!!!!!!!!!! Tell us where you'll go????!!!!! My last meal at EMP was sooooo long and soooooo slow (too slow) that it was hard to eat dessert at the end... I can't wait to be fully upright for your desserts! and to everyone else...what do you think will come next? hyper-modern ye old tyme americana.

I braised them!!!!!! First I put some smoke on them for about an hour, then I dropped them in some liquid (pureed oven roasted tomatoes and a bunch of other stuff...and then braised them until they were tender...I was really concerned because I wan't sure if I had enough time...but finally they "clicked". Until they relaxed, I really wired! then I relaxed... I was sure the bbq guys had really good stuff coming out of their smokers for the first round, and it was my first time cooking buffalo..but...

You guys are too kind. You're pretty much the only people I told other than my family, I wanted to see how the producers spun me before sending out a mass e-mail type thing, but still decided against it... It was fun, but not for the faint of heart. Thanks for the support. It really means a lot to me.

One of the producers had heard from a friend of mine that I wsa a talented bbq'er and a bit of a nut- he put us in touch, and the rest is history! There was a taping that got sent to some panel of casting experts or something and an interview. I'm one lucky girl. I was in the right place, at the right time.

thanks so much. I could barely bear to watch!

this is just the cutest thing I've ever heard. *ducks* I made a tofu ballentine today... ....um, homemade tofu turkey... I'm a sucker for accomidation...if anybody cares for the details...i'll fess it's actually not gross. and it took all day..so for me, perhaps the beauty of cooking without pork is the... process It will be deep fried on t-day though.

no, you aren't. You are the sum of your genetic heritage + all of have learned so far in your life and not just what you've learned in cooking school. I agree with whoever it was who posted the reply since deleted probably for being too to the point. What are we talking about here? Cooking pasta al dente? Well so? Define al dente please. Not exactly a new topic to most of the eGullet community. A 'secret' way to do something with tomatoes? Well great, but if its a secret why mention it in the first place? Makes me mad to see that. Either keep shut about whatever OR reveal the secret. Don't do this silly dance. If you would really like some help from the incredibly generorus eGulley community then give us something more to work with. On the basis of your post I just don't know how to be of a positive influence. Sorry if this is too strong & harsh, but I can't see any other way of getting my point across. I've mentored an awful lot of young careers in my time & have never found that being 'nice' as opposed to honest worked. ← Bravo! I'd like some sharing and information, not bragging and esoteric culinary mysticism. I like my paste al dente. But when some goober cooks it raw and thinks I'm going to eat it...because they don't know better, I'd rather risk looking like a rube to the restaurant that suffer silently. I've heard al dente called al dante so many times recently (and by the most pretentious people) The greatest thing i've learned about food is that eating alot and careful study of food are two very different things. Both are important to culinary scholarship. They must be married well or not at all..otherwise you just look like a big fat ass.

Can't find 'em in a physical store in manhattan. Ayudeme por favor.

only one dozen oysters? lame.

I love butter mochi. The one I had, had the flavor of the finest pound cake and the texture of mochi. yum. I googled, and was able to find a wealth of recipes.

I've been as well, after an art opening. yes, it was tasty. I'll have to keep it in mind again for a cheap date place (for when friends ask for recs.)

when the time is right. until we eat again, Emma