Ron Johnson

Can anyone recommend some good articles, books, or other information on Madeira, specifically its historical origins as a beverage, the different types, and its history in the United States in the early to mid 1800's? Thanks.

Soem friends gave me a package of this. It was great. I have been looking for it ever since, but we don't have TJ's here.

Not to mention likely to cause mesothelioma.

I like Belvedere. De Cecco is most consistent and easy to find. When I lived in St. Louis it was Ravarino e Freschi.

Does anyone do a steak Diane anymore?

Bearnaise on the side with my hanger steak and frites. At a great steakhouse, I like it plain, but at home I like the flavor of maytag bleu cheese with my rib-eye. So I usually just have a small wedge on the plate on the side. A bite of cheese, a bite of steak, and swig of Cornas . . . heavenly.

I thought the new show was called "Tyler's Intimate" Again, my only complaint is the extreme close-ups and jarring camera movements. For me, the best part of a cooking show is to see the implementation of the chef's technique, not to see the molecular structure of apple skins.

I tried that on the Di Faras thread and everyone got pissed and decided to stay in Manhattan and eat a sack lunch instead.

My years of training make me well-suited to lend a hand in such endeavors. And, it would fit into Tommy's theory of being uniquely NY and not haute excess.

I have considered the haute excess overload theory. Otto is a must, if for no other reason than to proclaim it the best pizza in manhattan. I have been to Babbo twice, but Lugers is a possibility. If this trip goes anything like I think it might, perhaps a nice quiet AA meeting. edit: How is UP now that Rocco is a big rock star making TV shows all the time?

such as?? aside from Wilfrid's excellent suggestion that is.

Possible side-effects may include making Italian food taste bad.

Three nights in New York. Night One: Atelier Night Two: JG or Daniel Night Three: ????

Being ignored might make me feel right at home. How much more per person would ADNY run than JG or Daniel?

How does Italian Wine Merchants in NYC stack up in this regard?

Where would I be without eGullet and this type of hard-hitting, no nonsense advice? edit: Which one is more relevant?

I have always heard that wine ages better in large format bottles. Perhaps another question for the esteemed Ms. Immer?

Ok, based on what has been written in this thread, I have decided that I am going to either Daniel or Jean Georges for dinner. The question now is which one should I choose?

One of my relatives collects primarily large format bottles of her favorite producers. The best way to obtain them is to contact the winery directly. Once they know you are interested they will usually contact you whenever they have some available. A less reliable way is to contact your local distributor directly. However, these guys are usually less than trustworthy. You will probably pay a premium.

I think that every substance in the world causes cancer when given to lab rats in amounts roughyl 3000% of what any human would ever ingest at any given time. edit: I am waiting for the study that says eating lab rats will cause cancer.

Buttermilk has a higher acidity than regular milk. It is crucial for making biscuits.

I have had bottarga, which sounds similar. We have paddlefish roe down here, but it is more like caviar.

I prefer reverse chronological.

Coat with dry rub. Barbeque with indirect heat at 200-215 degrees for 8 hours or more as needed. Lots of hard wood chips for smoke. When finished, allow to rest, then "pull" into large shreds and chunks, removing any bone or gristle. Serve with vinegar cole slaw, whitebread buns, beans, and cold beer. Sauce is optional. Proper sandwich has 'cue and cole slaw on it.

Can someone describe the flavor? The fact that Wilfrid enjoys it is no guarantee that it actually tastes good.