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Mushroom and onion tart.

Kerrianne is pretty unlikable too. they can both PYKAG

Yes. Successful restaurants are often noisy, but I wonder if anyone can separate whether noise is a result of success or the cause of it. I think it is the former. I am aware t hat restaurant consultants say it is part of the package that leads to success, but are they just bullshitting or do they actually know? As an aside, I was in a painfully noisy place a while ago. My table was shouting to barely be heard. I measured the decibel level with an app on my android. After 20 minutes the noise seemed more bearable, I measured the sound again. It was exactly the same. So we accommodated to the noise and it became tolerable if not desirable.

If you get a Food Saver, buy two because the one will give out when you need it most. Only thing in favor of FS is small size and sometimes price. Unfortunately mass-market appliances have their price driven down to the absolute lowest because of demands from the Wal*Marts and Targets. Only way to get there is to make a cheap POS.

You can get the CF much darker than this and the taste will improve. Try doing them almost blackened as a small expt.

Dogs are heroically innocent...Dudley Do-right types. John Wayne had an Airedale named Duke. He adopted the name out of respect for the beast. Airedales are the apotheosis of the species. Cats are...cats.

Would you keep us apprised of your travels? Sooner or later you will be in town.

Kerry Beal did it, I think, in a Steam Boy.

I suspect that the white cheddar is sharper (ie aged longer) and therefore has less water content than the yellow. I've never seen a truly sharp yellow cheddar, not that added annato coloring determines sharpness.

Reasonable and well-done! But it all hinges on the server giving the spiel with a smile and a kind heart. I love the server being able to describe intelligently what's on the menu. Its even more important with what you are doing with challenging ingredients. Really wish your place wasn't a continent away...I need to see what you are up to.

LOL Cats never get it.

Roasting it rubbed with olive oil is great. Either roast florets or "filets" of cauliflower. Let it get really really dark. Sprinkle w salt.

Cauliflower.

Pretty much what MC ends up with. But using designer cheese and chemistry.

The MC thread has answers http://forums.egullet.org/topic/147699-modernist-cuisine-mac-and-cheese-3%E2%80%A2387-and-6%E2%80%A2192/?hl=+modernist%20+mac

Surprisingly large molecules can move through tissue (consider all the transdermally-delivered drugs). I would expect certain flavors to penetrate meat. Some might be bound to proteins,but not all I'm sure. Some might favor fat, if nonpolar.

Host's Note: this topic is continued from Dinner 2014 (Part 5) NY strip salad with cranberry vinaigrette and tostones apologies for the focus

You might pick one dish to sample a day. Just that dish... as an amuse.

Good point. All of the meals I've had at his NYC places have been too sweet and a little too salty. And I'm a guy who salts my own stuff generously and doesn't mind a little sugar in a sauce. I don't see him as rude either, he's just an amped-up New Yorker. Of all the people we are discussing, Flay is the one I'd be happy to have a beer with. And maybe Fieri.

The NYT version is a sped-up method for this restaurant-y dish. In the original, halved tomatoes are roasted for about 3 hrs with garlic, thyme and OO. Onions are cooked slowly for an hour and had added thyme and chicken stock. Caramel is made and brightened with sherry vinegar. Then caramel + garlic clove + thyme + olives (which I left out) are put into a ramekin...then roasted tomatoes...then onions...then puff pastry. 20' at 425F.Total time 3.5 hours. But tomatoes can be roasted, and onions sauteed in advance. The book it came out of, Think Like a Chef, is very very good. Lots of technique discussion and recipes to ponder. FWIW Top Chef contestants ought to read it and gain insight into how Tom thinks.

Bavette steak (with pinot noir pan sauce yet to be applied), roasted yukon gold potatoes and Colicchio's tomato tart from Think Like a Chef. The latter is a bit of a production to make, but was tasty.

Hair, glasses, bling. But he's a friendly douche and has grown on me. Conant, no question, has a level of douchery that far surpasses Fieri. Conant is a more of a prick though. Flay? No douche. A NYC smartass who's very good at what he does.

You could say that most of the sauces are made a la minute and really cannot be sampled without cooking the whole dish

This whole tasting thing strikes me as odd. Tasting a sauce without the meat is usually a mistake since a sauce is seasoned to taste right when a thin film adheres to a protein, not when sipped from a shot glass. And how do you supply a pan sauce to taste without cooking the whole dish?

you can tell eG has high class members...we always spell douchebag correctly