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

Go to Clio and get a tasting menu......it is hands down the best one in Boston

Essentially it's a ganache...so I would guess about equal amounts cream to chocolate?

BTW...new menu on their website now .....

Funny about last weeks episode with the finger in the sauce, and throughout the other chefs plating, we could see them touching everything going on the plate with their hands...plating asparagus with their hands, putting on edible garnish with their hands, etc....funny

I guess we can see the great thing about both working with chefs and the internet, is the building of a community amoungst chefs here in the states (finally) it's unfortunate, however, that some feel they can take advantage of others hard work and dilligence....

It truly is stunning....I've never seen something so blatantly ripped off....one can certainly justify using similar ideas or flavors, but in this case, these are very distinct dishes (christ wylie and sam and heston singlehandedly made transglutaminase known to the public with their efforts, and at WD, made one of the most incredible and memorable dishes with this product......certainly many people use TG now, but to steal THAT particular dish upright is unreal) At least we can tell who the true "community" is around here for respect for ones peers, and ones who outright take advantage of others hard work. In other news I'm planning on adding bone marrow and caviar to my latest menu...I can't wait for everyone to see the pics of it....until I post it, you can probably find it in one of the El Bulli books....but I really am progressing with it!!!

Great....thanks to this my plans for ripping off Sandra Lee's Ranch Dressing and puke covered Frito Lay chips is never gonna come to fruition

Like the show...certainly entertaining...not a fan of the food...I was never a fan of three distinct and different things on one plate...that aside, I certainly watch it...although I agree that it's painful to see that the same episodes are on over and over again....did they only do 10 episodes???

I'm sure we've all had to get a project done at whatever job you have, and have dealt with personal issues at home, with your family, with whatever. We are expected to do our jobs regardless. The same should be with this restaurant. Yes, they are dealing with issues, but they have an obligation, which as they so boldly stated was to deliver 4 star food. ...the Period was taken out

It would be nice if he gave a restaurant going for 4 stars some time, just like he did with Gilt...oh wait that didn't happen....