kevinAspork

I just tried Brick lane curry on E. 6th between 1st and 2nd Really good and Im pretty sure that it fits all your categories

In the 15 months that the restaurant I work in has been open I have personally taken two calls canceling their reservation because we serve foie. Once after being yelled at by a woman who cancled her lunch reservation, I calmly assured her that we are not heathens, we only serve Foie at dinner. She dident think that it was as funny as we did.

Ok as a hot sauce junkie and chef I am so disapointed with the total genaric of the choices previously mentioned! Theese are my MUST haves 1. Pain is good Jamaican Style- Its a medium to high heat Jerk sauce, slightly chunky, made my Original Juan. all their stuff is great I love it on corn, rice, grilled chicken even soup a total must have 2. Garlic Sniper made by Catch a fire here localy in Bradenton it is Quality! He has about 20+ choices of flavours 941 729 9888 should be the order # 3. Also another local brand, Purgatory they have a few choices all solid. I like Jamaica me sweat and garlic they are always in my fridge. www.hotsauces.com 4. Raw heat vintage 69' - its an uncooked (raw) hot sauce also done by original Juan Chunky and serious heat! 5. Finally Frank and Teressa'a Original AnchorBar wing sauce I go with the suicidal recipe it reminds me of home. Its thin, sick hot, and goes with most everything www.buffalowings.com Make the right choice, Go with local if you can and definately small batch or at least smaller than crystal or tobasco althought they are also in my fridge.

Thanks again Maggie

Thanks for the tips Maggie, Could you elaborate on "ask for the right person" I dont suppose I could just ask for Wylie or Eric Ripert Can I?

Does anyone have any tips on getting a job ( lets say.. at wd 50?) I would really like to know

I'm going to be in Key West for the food festival in late April for one night, and am looking for great restaurants for lunch and dinner. Does anyone have recommendations? Locals only places are preferred.

Ahi Tuna it's like saying ono Wahoo or mahi-mahi dolphin please make it stop

For the last 6 or so years I do a different menu for thanksgiving this year is soul food/southern Smoked Turkey Bacon braised collards Cornbread stuffing Fried rabbit and waffles candied yams (actual yams) Blackeye pea and brussel sprout succatash mashed potatoes green salad Pecan Pie with Bourbon ice cream Apple pie Cranberry punch Im definatly excited

Ok, Not to be a party pooper but I too recently dined at moto and although the Food was really an experience to be had, I personally thought that the service was so poor that Im not sure I will go back. First off, I felt that we were rushed. We ordered a couple of cocktails that were recommended by our server. When they arrived he asked if we would like a wine pairing. We said no, but we would like to order a bottle with dinner. Not even two sips into our drinks and our wine was being poured. So at this point we have a martini glass, a white wine glass, and a water glass all working at once. If it were a red wine maybe it would have been alright but the white we ordered, as I 'm sure chef Cantu would agree, was a little warm by the time we finished our first drinks. Next, as the courses became a little more headier, my fiance ordered a glass of red. No big deal except they kept pouring the white for her and at this point she has about a 10oz pour of red and a full glass, of by now, room temp white. It just dosen't make sense. As a chef, I hate to say I would have a problem going back. And I love the fact that Chef Cantu allows the kitchen staff to experience all aspects of the business, but it shouldn't be at the cost of the diner. The meal went from being a 10 to an 8 because of the service. With all that being said, the food itself rivaled any dinner we've had, and I'm glad that we ate there. Maybe by the time I visit Chicago again the once green service staff will have a little more experience under their belt and the experience will be different.

Try sarasota olive oil co. www.sarasotaoliveoil.com they have about 40 different oils a huge selection of vinegars, and salts they ship it right to you I like las brisas for olive oil and the have an aged sherry vinegar that I love called Duque de Diano.

The Table, Selva, and Derek's are top notch south gate gourmet is pretty good for lunch try them all

I cant agree more, Congratulations! definatly the best meal I've had ever, it's only been a little over a month but I cant wait to go back.

You can also try naturesflavors.com they have a few smaller size options to choose from. digijam- I have tried the microwave and it works great as long as you can use LOW power. High power and 30 min+ in the nuker = a small fire one last thing the one point that no one has brought up is that when you powder any of the foodstuffs that you have mentioned when you spoon it in your mouth it turns back into caramel or oil or whatever. very interesting I havent tried sour cream yet, but it sounds very cool.

As promised you can get the good stuff (Organic and vegan) actually from Naturesflavors.com there is a few sizes to choose from PM me with any questions there is a tapioca thread already started So I will continue any other posts I have over there Thanks

Unfortunatly I ate at alinea after chef Stupak left, not that the desserts were bad, anyways I believe that the only tapioca powdered dish was with Mastic at least I think so

I will get you a source for 2#'s on tuesday nightfor about $12

The tapioka binds to the fat in the caramel. it works with any fat, in fact tapioka starch will work too but its not a neutral flavor I definatly recomend using this only with a food processor of some type it's so much easy-er

for a good result use a 1-1 or up to a 2-1 tapioka to fat ratio it works best in a robot coupe or food processor try caramel or truffle oil, its freaky good

I use global but Mac's are really nice!