NYC Mike

Bruce, it looks like you are preparing these dishes days ahead of when you will eat them. Can you share how you are keeping them in the fridge and how you are re-heating for service? Thanks, -Mike

Directly inspired by Doc Sconzo's trip to Mexico (see here ) we decided to break in our new copy of Rick Bayless's Mexican Kitchen and make Chilaquiles de Frijol Negro. My two older kids really love mexican food and have TIVO'd Chef Bayless's show. When I went through Doc's pics with them we all got to craving Mexican food and they were excited to try and make something from our new book. What a perfect casual family meal and it was fun to make with the kids too! We toned down the chiles for the kids and added extra to ours at the end. We let the kids add their own queso anejo and creme fraiche (we are going to make the fresh cream ourselves for next time). What a winner and what a great book. -Mike

Thanks to you both for the variations and the warm welcome! While it wasn't my first time eating it, it was my first time making it myself and it sounds like I got it right!! It sure tasted good. Next I think I will try Saltimboca. -Mike PS. Sorry about the cell phone pic, I really need to get a digi camera!

My grandmother used to make pie for easter, I don't rememeber the name but maybe you all can help me ID it. It was served cold, alternating layers of various types of italian meats and cheeses, basic pie crust on top and bottom. Pizza Jen is what I remember her calling it or something similar but it was many, many years ago. Any idea? -Mike

We had a slightly diffferent rule. The second most senior person pays and the most senior person signs off on the expense report. Jim ← Yes, I've done it that way in the past and also the way Busboy mentioned. In my current setting there is only 1 person who signs those reports. -Mike

Amazing Doc! Most of these things I am seeing for the very first time and am blown away, very inspiring. Thank you! -Mike

On the flip side of my never go out of pocket for buyers senario is going out with the team I work with. If we are all away from home and "on the road" we will generally eat and drink obscene amounts. We have a nice tidy rule that saves everyone trouble, most senior person pays. But then again, that's not really entertaining, its just getting drunk and eating too much with friends. -Mike

I have been a lurker on these since New Year! Everything looks so GOOD! Since I am learning how to cook over here I have been baby stepping it as I go. Made Pasta Carbonara for me and the kids tonight, used some really good pancetta. I used the recipe from e-rcps that Pontormo linked. I had to use a fair amount of pasta water to thin the sauce. The egg and cheese mixture was very very thick. Any advice on getting a thiner end product, aside from more water? Very enjoyable for my first Carbonara and a big hit with the kids. -Mike

I had a VP once that only drinks Manhattans and he is VERY particular about how he wants his, Makers or better only, tall glass, extra dry etc. BUT, he understood the nuances to his particular manhattan and would spend extra time with the bartender mapping it all out for him the first time, practically coming around and making it himself. He would tip heavy if the bartender got it right. I can't imagine the scene if he were told sorry we don't make Manhattans.

I no longer do the wine and dine for customer. Money is inbound, not out and I don't care that its a company expense, part of my job is to also think of the company's fiscal health. It has become generally unnecessary to wine and dine in order to "close" business in my space, or at least unnecessary for me . My current philosophy on the subject is that the customers should sign and give me money and in return they get a product they need..period end of story! As long as the product value for $ equation remains win-win for both parties there is the possibility for great personal and rewarding relationship development without the extra splurges. This attitude of mine has come about based on very long strings of awful experiences. Expense account dining on the sales rep seems to bring out the absolute worst in people. The food is usually fantastic, the best available in some cases. It is the company that rots, its the guy who chews with his mouth open with food flying everywhere, the one who tells inappropriate jokes and expects the whole table to laugh out loud all night, the ones who buy the 2nd and 3rd bottle of +$100 wine or the one who orders a to-go meal for someone not at the table. They suck and I wouldn't be caught dead kissing butt with my tounge out for them. That being said, I had a great dinner with a group of customers while I was in S. Carolina this week. Beers, burgers, lots of shots, NCCA basketball and a awesome time was had by all. What makes this even better is that when the check came, they all went for their wallets. It was my pleasure to pick up that check. -Mike

Great stuff! Thanks GG! -Mike

Hi All, I didn't have any luck searching. Does anyone know of a book or website that has items organized based on their seasonal best availability? The Chez Panisse books do it in a limited way for veggies and fruit. Is there a "bible" on this subject or is it live and learn. Thanks! -Mike

I think the majority of us would sell out like a two dollar floosie for the kind of income Ray or Mario are taking down. I don't begrudge them for being smart and opportunistic. -Mike

I'm with Patrick on this one. In Manhattan where I live it would at least double my currect family of 5 grocery budget to buy organic. Not only is it not worth it (IMO) its not prudent or fiscally responsible. -Mike

Someone does one that says the same thing every year right before BBQ season. mike

Poached salmon. The smell is kryptonite to me. mike

Me too Richard. My copy just arrived this weekend, what a beautiful book. I tried a few of the muffin recipes, they were nice this morning with coffee. I'm learning as I go and will cook along with you folks once you get going. -Mike

Yes, its a gas oven and bottom only. The pan I was using in this example was dark-er. Thanks Wendy! Mike

Amen to that! I only used a springform for this olive oil cake out of a magazine because it was what it called for. I am seriously using the written word as a crutch with mixed results. This was a good lesson. I am going to try with a new pan tomorrow, thanks Suga! -Mike

Yep, 'fraid so. Logically, the top should brown first because that's the only part exposed to air and is in contact with the direct heat from the oven, right? Double thick non stick coating isn't so good for cakes.... those pans are great for cheesecakes baked in a water bath though, because the water regulates the temp on the sides giving you more even baking, so hang onto the pan! ← AHA! Very cool to know what it was. Can you recommend a line of springform good for cakes etc? Would the bake even strips solve the pan's problem and make it usable? Thanks! -Mike

Thanks Sugarella and CB! Well, the top is browning but only appropriately so while the sides and the bottom are too dark/near burnt. In the case today I was using this pan . Think it might be the culprit? I'll also raise the rack and try a baking sheet. -Mike

OK! Another dumb question coming up! What can be done about over browning sides and bottoms on cakes. This is happening to me using springforms or reg cake pans. The tops and inside are done just right but my sides and bottoms are over done and almost burnt. Would lowering the temp or raising the rack help? Could I sit the cake pan on a sheet tray to offset this? Am I leaving it in too long? Thanks!! -Mike

Thanks Marlene. This book is breeding some serious over-confidence, I made the cabbage and butter/rosemary potatoes to go with some chops yesterday and it was another big hit with the team. -Mike

Yes, it made me think of the sleepy beauty villian whose invitation was lost under the carpet. Perhaps her pre-opening invite for the local eg crew was lost under her carpet. The EG portion of the peice just smacks of hurt feelings and grudges.

Mike, you must have gone a different time or night than we did. I found it VERY smoky, and I had to air out my clothes that night (and I'm not particularly sensitive to smoke). This close to the ban, I'd advise waiting if smoke really bothers you. ← Maybe yes, it was not really very crowded when we went, happy hour was just ending. -Mike