awbrig

sounds awesome...I wish you would have gone to the other places too! have any pics of your trip? could you translate the currency for us...or me? how much is E 500 in U.S. $ thx

oh yeah baby...I love New Years Ive got it planned aready...my brother and his GF are coming here and here is whats in store: Veuve Cliquot La Grande Dame Tattinger Brut Fresh Lobster with Horseradish Cream and Chives in mini Puff Pastries Chilled Cucumber Soup with Crab Lobster Newburg Valhrona Chocolate Souffles

How old are you, son? I be writin' you all a ticket for that...

Joan of Arc - Kidney Progresso - Cannellini and still have to go out and find canned cranberry beans

My scallop recipe for tomorrow night - our XMAS Dinner alone - calls for cranberry beans, kidney beans and cannellini beans (dry) to be soaked overnight and then braised with butter, chicken stock, assorted vegetables and rosemary for 90 minutes. To save time, i am going to be using canned beans of the three. Is the quality of this dish going to be seriously compromised? Thank you!

so im getting a lb of 10-12 scallops from Fox and Obel at $17/lb - they are peruvian scallops and are vacuum wrapped - not sitting in any milky stuff-just their own juices... ill keep ya posted, thanks for all the info guys!

Hello Mr De Groff, I have enjoyed following your career! The stories you could tell or have heard! Question: How do you feel about a select group of high-end restaurants that do not serve hard liquor or cocktails at their restaurants - only wine, champagne and the occasional beer. I have heard their reasoning is that hard liquor disturbs or weakens the palate and taste buds. How do you feel about this? Thank you.

im here, Im here,

I callen Isaacson Stein and they see large sea scallops for 9.50 a lb. he says they are huge 10-12...

nice post nickn...im looking forward to my scallop dinner this friday too! ok, so the question is, do i get fresh or do I get frozen...i never have purchased or even considered frozen fish - except lobster/shrimp, but after reading a few fans of frozen scallops its got me thinking...what do you think?

thx FG for the fish referral, I appreciate it!

ok thanks! SOLD I wont rinse my fish...

Suvir i have not heard of this before. Very Interesting! I do believe you, but can anyone verify this? I can see for oysters, mussels and other shell fish but what about fish in general? thanks

thanks Nick!

You would be correct on that one JohnJohn I havent tried any of CTs scallop recipes so im excited about this...The seared fresh scallops combined with the beans will make a nice hearty yet sophisticated dish, I think! I would post pics but I think people are on aw photo overload at the moment... and rightfully so! so am I

ive done browne trading for caviar a few times and I like them a lot, and I know Charlie T gets some of his seafood from them. I would like to get a few Diver scallops or sea scallops locally - dont want to spend $ on shipping or get too much - since I am only cooking for my wife and myself...it is for our XMAS dinner this Friday... Can anyone tell the difference between Diver and Sea scallops or is it miniscule?

jaybee, why not non-stick? you're not trying to get a fond' with the scallops, right? I prefer to use my all clad non stick when I cook fish, is this not right in your opinion? thanks...

I like scallops but have never cooked with them before, hence never purchased them. I need to get large sea scallops for my recipe. I have looked around and havent seen large sea scallops - just bay scallops - even at Whole Foods. Are large sea scallops difficult to find, on average and also what should I look for when buying scallops at the store or any other input on buying and cooking w scallops. Thanks! The recipe, btw, is Sauteed Sea Scallops with Braised Legumes, Crispy Leeks and Red Wine Viniagrette... thanks

Chef Ripert, I had the pleasure of eating at the gala dinner that you and Charlie Trotter worked together on a few years back for Charlie's 13th Anniversary. One of the best meals of my life - I had the menu framed and it hangs my kitchen:smile: Question: Could you tell me some of your thoughts/experiences about working with other well respected chefs across the country and how you collaborate on a special menu. It must be an interesting process working with other chefs - as you most likely have completely different styles and preparations etc...Also, do you have any special collaboration dinners in the upcoming months working with other chefs? Thank you very much!

Wow, thank you very much! That is very kind of you. I really enjoyed the Q and A with you and Michael!

Im way way jealous of your awesome lunch and awesome weather!

one of the dishes at Opera - Tao of Shellfish: A pleasant assortment that includes a ceviche preparation of scallops and prawns, plus twin piles of mussels and clams, each steamed in sake. courtesy Phil Vettel

thats actually what Im having for dinner tonight God, that sounds awesome - but you're going to be busy! Those Keller recipes are time consuming for just one recipe!

that sounds awesome...is that how you prepare and cook your Farm Raised Chicken at the restaurant... http://verbenarestaurant.com/7.5.html

I thought Tarte Tatin was a planet from Star Wars... just kidding I have to try this out soon! thanks...