NYC Mike

Wow Kevin, the pasta looks great. Is that the same one Hathor had with the tomato ricotta sauce? Hard to make? -Mike

It is evidence enough that we are able to sit here and count on our fingers the number of minority TV personalities and exec chefs in the major culinary markets in the US. What makes this conversation prove the original point is that we would never even consider counting or having a conversation about counting non-minority chefs and tv personalities. -mike

GORGEOUS Tart Fanny and welcome to EG! The more pics the better. -mike

This happens to me quite a bit too Susan. I'll be interested in the answer you get! -Mike

Yeah, whatever, all the same right... So all Blacks, Hispanics, whatever just want to work and get more money, not fame, promotion, fortune, celebrity etc? What gives you this impression? Yeah, professional kitchens are the picture of fairness and equal oppertunity. No really, If in YOUR PERCEPTION Blacks and Hispanics, and whatever, just wanted to go in and get the job done for more money, why would hard work, skill and dilligence matter at all- if THEY didn't want to move foreward. Saying someone works hard, but seems more than happy to pass on a promotion (other than more money. say) seems a bit nearsighted, no? Why are hardworking people being passed up for promotions? Rascism exists! Sometimes stepping up to the plate is just not enough- someones got to throw you a pitch. ← Very well said Lucky. -Mike

This is such a huge point Pontormo. Europe makes it hip, cool, acceptable and white. Spanish alla Adria or Andres is chic while Mexican is generally seen as a underpaid dishwasher, line cook or Rick Bayless (no offense to him, I think he is great although not mexican). My biggest shock with all this is that there seems to be ZERO outrage and even less effort to change.

Awesome cake Elie and congratz on the big 2 mth aniversary!! Chufi, what kind of sausage are they? Great looking dish! -Mike

Most of the good cuban places in NY were the cuban chinese joints. There used to be one called La Perla on 181st. Most I knew of are gone now.

Great topic start Sandy, although I wonder how much play it will get in the media and even here on EG. It seems like the top two taboo topics of the food industry are racism (both African American and Hispanic) and pay scale. Most seem perfectly capable of ignoring both in favor of yummy pretty things. -mike

I had to cross post this one. I haven't tried the recipes on this thread yet but I just had what was the best pound cake I've ever tasted. It's from the Edna Lewis & Scott Peacock book The Gift of Southern Cooking. It had a lemon/sugar glaze which I will omit next time. -mike

Get out of this forum. Right now! ← ROFL niiice. Pizza, dirty water dogs, dominican style cubanos and bagels. All 4 things I crave and have been unable to find since moving to the Atlanta area.

Working my way up to country captain and ham steak with red eyed gravy very slowly. Here is our attempt at the pound cake with lemon glaze. This is the best pound cake I've ever had. The slow increase in cooking temp allowed it to develop a remarkable but subtle crust. In the future we will omit the glaze, it just seems overkill with such a good pound cake. -mike

My wife just got this in the mail from the Women Chefs & Restaurateurs. -mike

OMG Judith what amazing pictures. There really needs to be a green with envy little smiley face for me to mash on right now!

Brilliant Gfron! Awesome dish! -mike

I'm late to the party but I wanted to thank you all for this thread. Having recently moved to Georgia we have been very keen to learn how to cook southern food at home. The touching story of Miss. Lewis and Scott's relationship is very inspirational. With brand new unsoiled copy in hand, we dip our little pinky toe in the water. More to come hopefully, it is a wonderful book. Boiled Peanut Cookies -Mike

PN, those calzone look amazing! I can't keep out of the Naples at Table book and the children just love the dishes too. Its starting to get colder down here and that means soup! We made the Zuppa di Fagioli e Scarola or what my grandmother used to call Escarole Soup . It was fantastic. My oldest son is the type that picks the green specs of parsley from ravioli filling and even he ate and enjoyed this soup. We also made the Coviglia al Caffe which was also very good even if the pic didn't come out as well. A question on Sfogliatelle. The ones I am used to eating from bakeries have this layered outside shell. It almost looks like a fanned deck of cards. Does anyone know how this is achieved? -Mike

Well said Doc. I for one, am surprised it has not been debated on EG until now and it does deserve its own topic. The "indentured servant" culture of the restaurant business is frightening at best. mike

Elie, that is an amazing looking timpano. They don't call you the foodman for nothin! When I was a kid, dipping into the sauce pot with a crust of bread was a privledge reserved only for the bravest of my uncles. My grandma swung a mean wooden spoon. -mike

I think I'm gonna have to stay in Campagnia a little while longer! I made the Pasta e Piselli for lunch yesterday. The kids really have enjoyed both of these enough to garner regular rotation in their menu! -mike who really needs a new camera!

What a fantastic meal Kevin. I love the tart! This is so true, I really love her book (and her prose ). I am finding similar romantic notions in the Schwartz book too.

Awesome Mr Big, and baked so you will live longer! I picked up a few bunch of escarole yesterday and will try these later in the week. The recipe gets a hearty endorsement from Sophia Loren in Naples at Table and anything that's good with Sophia is great with me. -Mike

Shaya, what gorgeous calzone! I finally got my copy of Naples at Table. (like a doof I forgot to change my ebay mailing address and the book went to NYC first ) What an amazing book, I think it could easily become one of my favorites. Here is our first dip into it. Pasta e Fagioli. Anyone have a hot pepper oil recipe that they love? -Mike

Hey Brooks, thanks for taking the time to write that. It is beautiful man. -Mike

Awesome recomendation Raji.