Claudia Greco

I wish ALL the cooks would stop crying, for chrissakes! It hasn't even got really bad for them - yet! Gordon was almost . . . gentle with Aaron. Glad Tiffany went. She was just so contemptuous of the Waffle House cook on principle, but hey - SHE could cook quail eggs! And talk about being right about the risotto (the other cook). I'll get their names straight by next week . . .

I saw something rather unusual at the Ulster County Crafts Fair the other weekend - a company had frozen wine, like slushies, in Merlot and Pinot Grigio! Actually, they were lind of interesting - but I was wondering what else they added to the wine and ice to give it that slushie quality . . . anyone know?

I noticed those - either that, or Gordon tossing his cookies. BBCAmerica is running scattered episodes (Wednesdays at 12 noon? Fridays? I forget), and a whole block of Kitchen Nightmares tomorrow from 8a-1p. I guess this will just have to hold us over until Hell's Kitchen Season 3 starts in July.

Not to panic - I'm sure we're all still digesting the lovely shots of the FL - both the building itself, as well as the food. I myself was supremely happy, just looking at the restaurant's lovely exterior, when I was last in Yountville.Reflectively, Claudia

As correctly pointed out above, the Travel Channel is running a split season 3 - or a "mini-season 3" and a "mini-season 4" in the same year, if you prefer - of about 5 shows each, as opposed the usual 8-show season every January. Why? I don't know. Could be a scheduling/production issue, or could be a Tony scheduling issue. I do know he's trying finish his next book right now, and did want to take a break at some point, but I don't know that those are the actual reasons.

Or maybe they begged him - "Please do NOT say the 'f' word to our potential customers! Don't call them donkeys! And DON'T mention dogs' bollocks! PLEEEEAASE!" Maybe he already got a sense from the lukewarm reception his restauarant got in NY that regular Americans are not up for the same abuse as Hell's Kitchen contestants, or Brits (!!)

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The book is out. Here's an Amazon link. For those of you who missed the preview announcement, there's an additional excerpt there. (In the sequence of the book, it comes before the one above, though it's later chronologically.) As you can imagine, Chef Jeff is pretty busy, but we expect him to be able to participate in the discussion as his schedule allows. ← Quite a story - and so glad Chef Jeff remade his life so spectacularly. Way to go, Chef!

That's a lot more diplomatic than I would have put it. ← For a "little criticism" among Bourdainophiles, you might want to check out the AB guest blogs at ruhlman.com.

Yes, and off the top of my head I don't know that I know any truly "self-taught" cooks. ← Not exactly "self-taught", but I believe Wolfgang Puck, too, never went to culinary school - but learned his craft at his parents' inn/restaurant? (Sorry if Wolfie was mentioned before - my CPU mysteriously had all sorts of controls and pop-up blockers added to it, and I've been eGullet-blocked for several days, to my disgust.)

Yep, you're right - I forgot I had actually read that same article a while back. What got me was Tony's remark that he could see that the women in the audience have been dieting for 2 years - in general? Or because they got tickets ages ago to an Oprah taping? Oy!

Tony on Oprah WOULD be hilarious! And so what if he WAS on? He's got book units to move, like any other author. Tony guesting on a Rachael Ray show, though? Now THAT would be a sellout. As for his personal life, well, true - almost anything is accessible by a mouse click these days. However, while I believe Tony to be excruciating honest - and candid - about his most of his life, I get the sense that whatever he doesn't want to get out there really won't. (Not bad stuff, just personal stuff.) So I say . . . Tony on Oprah? Enjoy the ride!

THanks for caching my oops on Judson Grill - I plead heavy OTC cold med use. blush: Oh, and let me jump right in there and second, "third" and "fourth" Casa Moho and Lupa, which are both within the expense account parameters (Babbo, unfortunately, is not.)

I believe Mario did a stint at Cordon Bleu? And the Japanese chef you refer to is Tetsuya Wakuda, arguably one of the finest chefs in Australia:http://www.tetsuyas.com/page/about_tetsuya.html

Getting back to the thread, if you're in the Grand Central area and NOT with the seafood allergic boss, the Grand Central Oyster Bar is still great for oysters and all other seafood - a real oldtime NY classic - lunch or dinner. You can get in at Mesa Grill at under $74 pp. A lot of the corporate-y expense account types I work for (lawyers) also like Bice (Italian, midtown) although, right now, they're all crazy for anything BLT - BLT Steak, BLT Fish, etc. - but I believe BLT is pricier than most. They also dig JUdson Grill. The Rockefeller Center crowd was very into Tuscan Square for while. (Anything else I suggest would be out of the per diem, or seafood-y). You got some good suggestions to go on - have fun!

While I did not personally know Bux, he was one of the "e-jihadists" who waged war against the NY foie gras ban and was certainly one of those instrumental in getting the proposal tabled. The full foie battle appeared on Michael Ruhlman's blog at ruhlman.com, although that particular page has since been archived. RIP, Bux - you fought the good fight . . . more than once.

Going by his previous skivviness on Boiling Point, it was briefs. Black or dark blue, I believe (!) (And the only reason I recall is because in the episode in which he was preparing for Marcus Waring's wedding, he kept shucking his "kit" as he changed - for the bachelor party, the wedding, etc. - and I thought, "Hmmm . . . does Gordo NOT care he's being taped? Or did he just forget?") Mind you, Boiling Point was shot nearly 10 years ago . . . (!)

That's my dream Top Chef jusdges panel right there.. AB and Ruhlman... oh the fun that could be had! ← AB, Ruhlman and BATALI. We'd be p____g ourselves laughing, but they'd have to bleep Mario to pieces (!)

According to the Travel Channel, January FIRST!!!! Not the 27th, like this past year! YAY! My NR withdrawal won't be so bad this New Year's, then!

Contrary to popular belief, one thing I've noticed about Tony is that he is only full-blown Tony at his own live gigs -when he is doing a joint appearance with other foodie celebs or supporting someone else's gig (like the Kitchen Secrets talk and book signing at the New York Public Library - that was about pushing Buford's book) he is far more restrained. He might still be the funniest guy in the room, but he consciously, I believe, does not try to suck out all the oxygen in the room when other people are involved. He was a guest judge, and was not going to wipe every other judge off the boards by going full-bore Tony. At the 92nd Street Y gig, he was at about the same level as you saw him on Top Chef, because he was part of a panel - with Ruhlman, Ripert, and Gabrielle Hamilton. As gonzo as AB is, the one thing he always says - in print and on NR - is be a good guest. I think that's exactly what he was trying to do - be funny, be Tony, as is expected, but without pushing everyone else off-screen. Then, too, he might have been edited down a bit!

Alan Gerson, NYC downtown councilman, is introducing a ban on foie gras TOMORROW, Tuesday 11/28. For any NYC residents who wish to weigh in, either with Gerson or their own councilman (or, better yet, both), the contact info is below. I'm not prepared to let Ariane and D'Artagnan, the major purveyor of foie to NYC restuarants and consumers, go down without a fight. This will put 120 people out of business and close a long-time, family owned business which has done nothing but bring quality duck, geese, game and truffles to NYC. (Foie gras is only part of their business): Contact your councilman today at http://www.nyccouncil.info/constituent/ (This site allows you to look up your personal district representatives and get their email addresses and phone numbers.) Contact Alan Gerson, email gerson@council.nyc.ny.us today! Legislative Office Address: 250 Broadway, 18th Floor NY, NY 10007 Phone No.: (212) 788-7259 Fax No.: (212) 788-7727

> Alan Gerson, NYC downtown councilman, is introducing a ban on foie > gras this > week. To contact Gerson - or to weigh in with your own Councilman - NYC residents can reach them below. The proposal gores before the NYC City TOMORROW, Tuesday 11/28: > http://www.nyccouncil.info/constituent/ > (This site allows you to look up your personal district > representatives and get > their email addresses and phone numbers.) > > Contact Alan Gerson, email gerson@council.nyc.ny.us today! > Legislative Office Address: > 250 Broadway, 18th Floor > NY, NY 10007 > Phone No.: (212) 788-7259 > Fax No.: (212) 788-7727

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Ooh, nice burn. Nasty. Hehehe. ← Ohh, mee-OWWWW! Heheheheheh! Perfectly true comment, though! As for Bourdain's judging: while I loved every one-liner, as usual, the best moment, for me, was his reaction - was it to Betty saying she didn't do cutting edge, or to Michael in general? - anyway, he just look stunned and leant back, speechless, like, "you . . . WHAT?!!!!" But I saw those dark eyes glitter furiously. Hehhehehheh. Tony "gobsmacked" into wordlessness. That was priceless!

Did he question the cleanliness of your cookbooks, or their crispiness? (!!) You were in danger of developing the same close, personal and intense relationship with your Fry-o-lator as Adam-Last-Name-Unknown had with The Bitch - you might need an intervention, CC!