Nina C.

Something about the tea-flavored syrup mentioned above made me think of the deep fried coke they did at the Texas state fair. The batter was made with coke and strawberry syrup, deep fried, and then drizzled with coke syrup. You could do the same with tea. I have no idea how it would turn out, but I'm betting that the play of sweetness with tea would be interesting - and better than coke! You might also look at the products of Amai bakeshop - they do all tea-flavored cookies and brownies, and have a new website. I haven't tried their products so I can't say how they taste, unfortunately.

Were the dishes shown on the screens in your photos produced in front of the audience then or were they from videos? ← It was a combination. Adria mostly used the video screen. Others used a mix of live and in person.

I'm working on my report, and I'm also waiting on a CD of photos from the PR office. I'll share my own with you as well, but due to the way things were laid out, not to mention my less-than-stellar photography skills, they aren't very good. Just to quickly comment on the above, of all the chefs, Adria talked the most and especially about material that should be well known to most foodies. His work has been so documented; his spherical olives or melon caviar is not news to us. He did show two techniques that were invented in 2006 (I'm a tease! but I think Gerald has pictures of them).

Also wanted to add that if you see me tomorrow, please say hi! I added my picture to my profile. Don't know if you'll be able to recognize me as the pics a little small, but I'd love to meet fellow egulleters.

It is interesting to note that Adria was not cooking at last night's Beard dinner - he was hosting. But the schedule does say Demonstration by Adria tomorrow. I don't know if it's too late to bid (and I'm sure you'd need to have deep pockets) but I thought someone here might be interested in this auction item. http://www.jamesbeard.org/events/other/200...ion_stage.shtml Summary of the package details: * A week-long internship at Ferran Adrià’s El Bulli in Cala Montjoi, Girona. * A week-long internship at Juan Mari Arzak’s Restaurante Arzak in Donostia-San Sebastián. * A week-long internship at Martín Berasategui’s Restaurante Martín Berasategui in Lasarte-Oria, San Sebastián. * One week of intensive Spanish lessons courtesy of the Foundation for the Spanish Language in Valladolid, the capital of Castilla y León. * A James Beard Foundation logo–engraved Wüsthof-Trident Culinar seven-piece Profile Block Set featuring a 2 ¾-inch bird's beak peeling knife, 3 ½-inch paring knife, 5-inch boning knife, 8-inch bread knife, 8-inch carving knife, 8-inch cook's knife, and the profile block. * A custom-tailored chef’s jacket by Chef86 in the designer fabric of your choice. If you're unable to attend the event but would like to bid on one of these auction packages, please contact Yvon Moller at 212.627.2090 or ymoller@jamesbeard.org.

this place? http://www.villagevoice.com/nyclife/0215,s...a,33769,19.html http://www.menupages.com/restaurantdetails...ineid=43&home=Y if that description and menu are at all accurate...heck no! ← The Village Voice article is out-of-date from what I experienced. (Of course, I mainly went there 03-05 when I was living closer so take everything I say with a grain of salt). The simple menu mostly consisted of the crowdpleasing favorites like guac, mexican corn etc. , but they always had tons of daily specials: a pretty decent mole, pambazo, chicken in huitlacoche, chorizo tacos etc. It sounds like you have a pretty exacting taste so maybe it's not for you, but I'd far rather go here than what pathetically attempts to be tex-mex in this town.

Nathan - I haven't been there in about a year, but Bonita in Williamsburgh makes pretty authentic Oaxacan food, by my standards. Have you tried it? I agree, Mexican in general in this town is pretty bad.

I'm going on Saturday as press for another pub. But I'll be sure to have some pictures for you guys! no need for hara kiri!

Dorie - I love the book! I had intended to make the Dimply Plum Cake this weekend but I got immersed in my research and the time got away from me. The plums are now a little on the soft side - do you think it is still okay to make? Or will it be gloppy and weird? (And yes, gloppy is a professional term!)

I must object to the Fast Food for sloth - isn't fast food the regular diet of the sloth, not the atonement? With its drivethrough windows and convenient consumption, it is hardly as challenging as the vegan diet would be for the glutton. Perhaps instead the food for the sloth should be Red Bull or Jolt? Or instead something like a multi-component plated dessert?

Gfron - when you say a deconstruced beer dessert, do you mean taking beer down into its pieces, a la Jose Andres Deconstructed White Wine? or do you mean a deconstructed dessert that includes beer as a main ingredient, as in something modern, perhaps a duet on the plate?

I must admit that I was very skeptical when I first read this challenge - but you have carried it off! Not only did you make a dessert that is beautiful and sounds like it would be tasty, but you upped the challenge to focus on local ingredients. Do you think this is something you'd make again? Was it satisfying as a dessert, or was it more of a sweeter savory course? (I'm guessing that the tamale on its own might lean toward the savory, but the coulis tipped it in the other direction.) Bravo!

I tivoed this, and held it off as a reward to myself when I had gotten so far in my writing. Imagine my surprise when what taped is not Diary of a Foodie at all but Mark Bittman! It is a particularly interesting episode, and so I'm not sorry to have accidentally tivoed it, but I wonder what went wrong. It is labeled as Diary of a Foodie, so I am suspecting the change came on the broadcasting end. Has anyone seen the premier episode yet? Is it worth us all persuing it?

Um - disclaimer - I have not personally had a can explode, nor do I know of anyone who has. That doesn't mean it won't! But I do cover the can fully with water and make sure it stays that way. They do sell the stuff already made - look for dulce de leche, manjar or cajeta. Even smuckers makes a version now - no idea how good it is.

Judith - what a magical food blog. You've painted such a romantic picture-postcard of the expat life. I wonder if your house won't be very busy next fall with truffle-hungry egulleters! In such a a small town, were you able to avoid being lonely or bored when you moved there? If there is time before the blog is closed, I'd love to know if it was difficult to make friends. You certainly seem to have a full friend circle now! For those who have been similarly seduced, I found this link. Thank you!

My Chilean friend taught me to make it this way. Put a tea towel, folded in the bottom of the pot. Place can on tea towel, and fill the pot with water, covering the can completely. Simmer. The longer you simmer, the darker and thicker the caramel will get. I've done it for as little as probably an hour and a half, or as long as 4 hours - never 6. My American mother used to have coniptions to see me putting her dish towels and a can on the stove (I think she thought the can would blow up) but she changed her tune when she tasted the results.

Go Gfron! The finish line is in sight - I can't wait to see the results. And more importantly, find out how tasty they were.

BLT's are probably related to the Club Sandwich and the Tea Sandwich. Sandwiches became very popular in the US after the "invention" of sliced bread, thus perhaps why it is more popular here.

This is pretty much what I was going to say. My problem with big chain restaurants is that they rely on advertising and branding to get customers in the door rather than a reputation for quality. I'd rather patronize a place where the income is spent on quality ingredients, the labor involved in making a dish, or going in the pockets of the people making the food. Cafeteria relied on hype, design, celebrity clients, and it's 24-hourness to get people in the door. The one meal I've eaten at Cafeteria (admittedly 6 or so years ago) was among the worst in my life. I suppose my friends and I didn't qualify as the beautiful people; food was burnt, cold, or slapped down on the table without any niceties. (There were a few decent parts - mac n' cheese especially - but the experience was ruined). Interesting to note that the citysearch editorial review says "A postmodern 24-hour greasy spoon that's propelled by dependable fare and a boisterous crowd." Except for the postmodern part, you could almost be talking about a large chain, no?

Judith - I am loving your blog. These are my favorite kinds of blogs, the ones where you suddenly find yourself checking ticket prices and wondering if the blogger is an undercover agent for the tourist bureau. What a charmed life you are living! Incidentally, I believe we met at a food writing class taught by Andrew Smith? If it wasn't you, then someone else out there named Judith is living the same charmed life. Off to the farmer's market, where I surely won't find anything as nice as those porcini. But perhaps there will still be some late tomatoes.

Aha - just found the listings information on the website: It feels like they are a little behind in posting some of these things. When I worked at PBS (nothing food related), we had this kind of info well in advance. I hope it is good! I'm particularly interested in the Jose Andres.

I think it is national. It took me a while to find it because it is "Gourmet's Diary of a Foodie". Look under "G"

I've seen them in towers like this http://www.italyweddings.com/couples/images/elidav06.html but I'm hardly an expert on Italian food. I can't imagine that the delicate nature of a millefoglie would stand up to being stacked on each other.

So thanks to Pontormo's recipe I made the chocolate eggplant torta tonight, and took it to a break-the-fast party. Due to not leaving enough time, and also trying to finish baking my bagels it was a little bit of a mad house, and I'm sorry to report, not my greatest success. The bagels, on the other hand, turned out wonderfully. Actually, there were several people at the party who thought the torte was amazing. I think it wasn't sweet enough for me - or perhaps not custardy enough. In the end, it felt like a savory dish that had chocolate in it, rather than a dessert that had eggplant in it. Here is a picture of the torta before dusting it with confectioners sugar, because we all know what something that is covered in powdered sugar looks like! The eggplant layers were crispy and flakey, and in between was a rich dark chocolate sauce, almonds, and pistachios. The recipe then called for a mixture of one egg, one egg white, and sugar to be poured over, going between the layers. However, this wasn't nearly enough, and I added half again as much. I think I could have easily doubled or trippled this part of the recipe. The chocolate sauce was divine - I think I might make something similar and incorporate it into a different dessert. 7 oz of good dark chocolate and half a cup of red wine = my kind of party! Come to think of it, it would be good over ice cream or just eaten with a spoon. I am not at all afraid of chocolate and eggplant any more --- they worked very well together. You could definitely tell it was eggplant, but the flavors worked in harmony here. Anyway, I must say buona notte to Campania, and say hello to my pillow. Good night!

Ling the whole thing is so beautiful. If you hadn't said anything we'd never know it wasn't on purpose. In fact, I like it off center.