peteswanson

I would highly recomend Al Presidente, which is near the Trevvi fountain.. always great food

Nepitella is a hard herb to find here...there are only a few places which grow it, and from what I heard from the herb farmers in NY, no one had seeds for it this past year.... I agree with everyone, that it is wonderful with sauteed cepes....

Nepitella is a hard herb to find here...there are only a few places which grow it, and from what I heard from the herb farmers in NY, no one had seeds for it this past year.... I agree with everyone, that it is wonderful with sauteed cepes....

Nepitella is a hard herb to find here...there are only a few places which grow it, and from what I heard from the herb farmers in NY, no one had seeds for it this past year.... I agree with everyone, that it is wonderful with sauteed cepes....

I haven't heard anything in a long time about Chef Sheltons food. Has anyone been there in some time??

Assuming that a torchon is made, than put through a tamis, and in a pastry bag....piped into a mold, the frozen (or solidified in a number of ways) mold of caramel (as stated in the previous post) is put in place in the center , then the foie is piped in to cover...

I'm eating there tomorrow for the first time...looking forward to seeing what it's all about

Will, I still have yet to make it in...I promise I will soon!! My question is regards to if you may see yourself approaching your desserts differently in a dessert bar setting (as it is at R4D) than in a (excuse this term here.) "formal restaurant setting"..... Do you feel your desserts are conceived differently in the setting you have now, than say when you were working at Ryland Inn, or Cru for that matter. Thanks Pete

Thats the nature of the beast unfortunately....and ditto to what Alex said as it being "a means to an end"...something many do the opposite of...

Jaques Pepin has a great blood sausage recipe. The best one I've had was from John Campbell (i'm not sure if his recipe is in his book, but it's a great recipe I have) but it actually uses dried pigs blood. The salted blood can be a real pain in the arse to work with, as it is congealed...

On the topic of stabilizers I know nothing about, I have a few recipes that call for Velvet Gel and Natrocol.....any idea on these anyone? Assuming they are stabilizers of some kind as well.

Any word on the place that replaced Daniel's on Broadway??? My inlaws have a beautiful house in CM, and I have loved visiting there. I've been to Daniels (now closed) the Black Duck (unfortunately both times we went someone got food poisoning, although the food was decent) Front St Grill (I think thats the name) which was ok as well. Waiting to check out Washington Inn this summer...regardless, the town is beautiful, and with only one summer there I have some wonderful memories...how can one go wrong with fresh seafood and skee ball??

Although it is nearly twice the price, I would suggest looking at the Thermomix machine.....I've used these quite a bit and they are quite incredible.

Another Book on the subject http://www.chipsbooks.com/sousvide.htm