mexigaf

I was thinking the same thing. I read Shola's site pretty much every day for inspiration.

Hi Carlos. what a shame. I was born in Chile and had not been back since we moved to NY when I was five. I spend the month of may traveling around Chile trying to get a handle on the cuisine from my homeland. I went to a couple restaurants in Santiago but unfortunately had not heard of yours. I found that the food in restaurant in general lacked terroir but there was a lot of innovation going on. I think I might be returning in the winter (your summer) and would love to eat at your restaurant. Who knows maybe even watch you guys cook for a while. How is the clientele in Santiago? From what my parents tell me meat is really seen as a more "value for your dollar" and luxurious than it is in the states. Maybe that's the reason for your high beef sales. I really loved the seafood out there I'm sure you guys have a blast with that and all the great produce

thanks guys that was exactly what i needed

I have a ten year old faema espresso machine that my parents bought and never used. I have been on an espresso kick lately so I decides to bring it out and see if I couldn't get it working. The only thing is that the little filter that goes inside the espresso handle (i guess thats what you would call it) is missing. Any idea where I could pick this up?

Hopefully somewhere downtown. We are spending the evening. Places like pegu and flatiron are out because we are 20 people . Happy hour would be nice as well. An outside place would be nice but not necessary .

I know it's not a food post but I figured since you guys frequent manhattan you would have some ideas I'm wondering If anyone knows of any fun bars in the area that accommodate a group. I'm looking for something hopefully a little less club like that maybe reasonable. I know its a vague question but i figured maybe someone would have some ideas. TIA

After season one of diary of a foodie i was salivating for more episodes but for some reason they decided that they would air the episodes only once. Whats up with that. Gourmet doesn't even let you pay for them on itunes. I've even looked for episodes on torrent sites and newsgroups but to no avail. I wouldn't mind paying for the dvds but they don't have those either. Anyone have these episodes tivo'd?

So I've decided that I would take a week this summer to travel to somewhere in Europe to learn some more about food and the cuisines of europe. Im on somewhat of a budget so I'm looking for something a not as luxurious but more educational as a general rule. Has anyone traveled to Europe to learn more about food without staging? I would love to stage but I'm not ready to travel for more than a week right now. Any experiences with arranging stages and accommodations would be really interesting to hear. Diego

My best guess would be that you need some kind of jelling agent. Maybe if you use some pectin, cornstarch or maybe even gelatin. If cool enough and the amounts are right it might hold up to a nice quenelle

Having also recently started my own I'd love to share some of my post. I'm just starting out so there is really no rhythm yet but I you enjoy them cookdiegocook

I recently had a meal at eleven madison park in manhattan and i've been trying to figure out how they plate those perfect cubes of suckling pig. The cube is perfectly rectangular with a perfectly browned piece of skin as the top of the cube. Anyone have any ideas how they acomplish this wonderful presentation?

Another interesting point would be that you can incorporate butter into a boiling liquid without breaking the sauce as long as the amount of butter is enough to cool the liquid significantly quick enough not to loose the emulsion. This is the technique used for Beurre Monte

http://www.amazon.com/Cuisinart-CPC-600-10...00279426&sr=8-1 This is a great simple to use electric pressure cooker that we use for infusions and quick vegetable braises. Its a little on the expensive side but it makes absolutely no noise which is really nice. Not to mention that it can brown and keep things warm after you finish cooking.

We are now gonna use a car service so im guessing any distance is possible. 10 diners walk in or quick res this late?

I guess most entrees under 25

Any one have any ideas on a resonably priced restaurant around 38th and lex. Im guessing thats murray hill? Its for tonite on short notice and im running like a chicken trying to make arrangements. Any ideas are greeeatly appreciated

I have tickets for 2:00 so location is not a problem. I check all your suggestions and maybe I'm looking for something a bit more upscale? I guess maybe I'm being a little selfish and want to have a great meal with vegetarian options being an afterthought. maybe some restaurants will prepare a veg tasting if called in advance?

oh and also no restriction on distance..don't mind hopping on a subway. I guess that kind of generalizes it a little more. Tasting menus are a plus

What would be an interesting place to grab dinner before or after watching "Rent". I believe the play starts at 8:00 to 10:45 or 2:00 to 2:45. The only requirement is that there has to be some good vegetarian options on the menu. Any suggestions are greatly appreciated.

I'm looking for different pasta recipes to try out for a small article. More than anything I want to try to see the differences that more eggs and different flours contribute to the final product. Also i'm interested in trying pasta doughs that incorporate other flavors and the challenges that extra moisture adds to the equation. Ill post pictures when done TIA

Its wonderful to see the process that goes into making this individual meat products. I wish i had the raw materials to make my own of everything you have. For now i will just have to settle with getting individual cuts and working from there. Speaking of which, Does anyone know if its possible to get a hog that size or half in the long island area? Id love to work with some good quality pork

That might be so but he is much more than acquainted with Symon. I believe he attended his wedding and cooked with him for several months. Just food for thought

I wonder if anyone will mention the Michael Symon and Ruhlman Connection. It is Michael Symon that hosted Ruhlman in his restaurant for "the soul of a chef" am i right?

I hate to disappoint you but those "cheese curds" are just chunks of cheddar cheese not actual cheese curds. I dopped by trader joel's today and got excited by the label since ive been dieing to make some fresh mozz but quickly realized that it was just a dumb marketing ploy

Trying to come up with some feasable ideas for small individual type portions to serve to about 125 guests. The event is already catered but one of the parties involved wants me to make some extra fun things. Any one got any ideas? Diego