Bond Girl

Just went there today. it feels like a ice cream parlor for the Jetsons but with rice pudding. I agree with Jason about the six month life expectancy, or we'll be seeing franchises everywheres. I love the ultra cool container they come in though and managed to fanagle a few out of the staff.

lissome, thanks for being such a fabulous host.

Do anyone know where we are all going? I won't be free until after 8:30 or so.

In the beginning, there were the strawberries. To cliched. Then, there were the oysters. And, the great case of seafood poisoning. In the end, it was the mediocre french toasts that sealed their fate. As they sat at the kitchen table one drizzling morning, when the sky was the shade of a grey sole, he leaned over and licked the maple syrup from her finger, his smouldering eyes shot like arrows into her heart..... (Hey, I was so young at the time, I was using a word processor...)

My question exactly! I seemed to remember a box of old MS from my days as a ghost writer that may be contenders to the title.

How's about crab meat salad if I get around to it.

Gosh, I'm very jealous. If it's one thing I love that's Gumbo, too bad I live in New York. Oh well, take lots of pictures.

I second the cigar bar idea.

I'll be around for a drink. How's about some place downtown?

The carrots are out of this world! Ask the chef about the deep sea shrimps, and definitely try the Hamachi. The skates are great but not the best., then again, i'm really picky that way. Welcome to egullet!

Absolutely. Craft is definitely better than Blue Smoke.

I second SA's opinion. Loved Craft, hated Craftbar.

The skate was wonderful though I didn't add the lemon butter sauce. The most memorable part of the meal for me was the morels and the baby carrots. I considered the two at opposite end of culinary spectrum, as one is rather common, and the other rather rare, but both are done to perfection. The Hamachi with sea beans has inspired me to grab a handful of sea beans at the supermarket yesterday. No recipes yet, but I'm going to experiment with them this week. The meal was definitely worth the trek out in the rain.

Definitely going. Will bing food as well.

my mom was a Buddahist, so there was no meat in the house whatsoever. There are also no garlic or onions either because it was the particular sect of buddahism that she belongs to. Growing up in Taiwan, I wanted meat, fish, chicken duck, everything. The irony of it was that as an adult I am free tol eat whatever I want, but discovered that I am allergic to all chicken, duck or any kind of birds, and I don't like the taste of beef or pork. That left me with just fish.

A very good friend of my just bought me a whole bag of home grown fiddlehead ferns. The classic Taiwanese way of making them is to boiling them in water and then stir them with a bit of oil and fermented black beans. It's okay, but I'm ready for something new, so any suggestions would be most welcome.

Has anyone tried the Helene Darroze polenta recipe in the NY Times a few weeks ago? It's quite good. Wild mushroom sauteed in pancetta topped with a creamy mascarpone polenta mixture. I'm trying to modify it right now as preliminery trials yielded a rather bland polenta but great mushroom topping.

At least once a week. Stopped making it at home as kitchen is not equiped to handle it. BTW, did anyone see the Madhur Jaffrey menu at the James Beard House? The list of dishes is enough to make my head spin!

Great report Tony! I actually am suppose to have gone to this, after having pestered all my friends for a pass, but blew it off at the last minute due to an anti-social whim. Looks like I didn't missed much, may be except for the cigars... Was it at least decent cigars that Mario threw into the crowd?

Thanks! I will try this as all ingredients are available from NYC chinatown, except Laksa leaves.

i love Laksa Lemak, biut can never find a recipe for it that I like. Was going to singapore until this whole SARS thing put an end to my trip.

I'm going tomorrow night, wondering if there's any egulleters who are also going?

Not that i know what i'm talking about, but here's my two cents. i would imagine it's a dish composed of various components that has been cooked spearately. Wheat berries, cooked until tender. Carrots cooked with orange juice, cionnamon and glazed with butter and sugar. Zucchnins sauteed with garlic, may be some roasted red peppers. toss the whole thing together with some olive oil and ground hazelnut. Sprinle with grated cheese.

never mind. Just had a complaint.

never mind