BigboyDan

Both have one star. It's just that the dining room at Senderens suggests dinner... unless, you want a formal lunch and an informal dinner.

Well DB is open for lunch and dinner (closed Sat & Sun), but I recommend lunch - menu: http://miseajour.apicius.com/dominiquebouchet/uk/carte.asp And Senderens is still more the formal of the two, I recommend dinner - menu: http://news.senderens.fr/senderens/uk/cartemenu.asp

Here in Texas there is a loooooong tradition of offering a stranger water, especially in Summer, nothing be said even. We say, "Yes Ma'am", and, "No Sir"; and, "Please" and, "Thank you". We can't function without these pleasantries. We wave our hand to each other and say "Hello", rude not to. Also, one offers assistance when another needs it. In the countryside, the offer of food from the kitchen (same with the Mexican and German culture here), "breaking bread and sharing beans" is a very important part of human relations. And why? The long Summer's heat? Natural openness and friendlyness? Yes. That, and we KNOW that what goes around, comes around.

Southerners do think of themselves as American mutts. My father is first generation American from Germany (his parents born in Germany). My mothers parents (one born in Alabama, the other in Mississippi) can trace their ancestry back ten generations American, with every kind of bloodline; their families history emulate American expansion from 1675. One historical distiction that might be notable is that the South was, for a moment, a self describe state: The Confederate States of America. That means a lot to certain Southerners. For many of them, saying that they are from The South is similar to one saying that one is Welsh, or Bavarian. Also, one can see others as from certain places for real reasons: I am a Texan, others can see it in me; and I can tell who is a Midwesterner, a Southerner, and especially, who is a Yankee.

Delaware? Is it still a state? Three counties and all... Anyway, to be official: http://en.wikipedia.org/wiki/Southern_United_States Also this map is pretty close to defining area; combine the "light-yellow" and the "purple" shaded counties (leave out the "light-yellow" west of Dallas; extend "purple" to Orlando): http://en.wikipedia.org/wiki/Image:Census-...s-by-County.jpg

Dan, you'd have to give a time frame on that, because there was negro slavery in New York State, too, and no-one would ever call New York part of the South. ← As of 1860, then. Point is that the South as a place is defined by slavery, especially by those states that still had it in 1860. The South as an area, well, Southern culture would define it, food is a part.

Competition for CM is a plus. Spec's wine list is the reson that I will go there.

The South, as a place, is anywhere there was negro slavery. East Texas food stuffs couldn't be more Southern, with the addition of beef.

No snotty help... sweet... I also bought bacon, the manchego, White Toque stuffed raviolis, some soft cheeses, and a bunch of booze. Great wine store, http://www.specsonline.com/

First rule in life: never work in a New York City restaurant. Get wine certified at the least; it's like a law degree, doubles your entry pay.

Too bad. Tesar is a corporate chef offering corporate food. The Mansion has made a statement with this hire, they don't need nor want 5 stars from the kitchen.

Pico de Gallo is not salsa. When using salsa, cook until dry, then add the eggs; cook all at a lower temperature than you would with eggs only. Temperature control is important...

Nope. I'm careful with fire...

Just replaced my four year-old Subzero and the Wolf range with GE Monogram; happiest moment of my year.

Maybe it was the food.

It's all "genetically-modified", just some of it by farmers over the last 30,000 years, and other by Monsanto last year. Heck, all farmed food-stuffs and domesticated animals have been genetically-modified by man...

Yep, me too. I try and buy organic vegetables and meats at every opportunity, though. Hmmm... maybe I...

Mole is a complicated sauce, time consumingly made, with many ingredients; origionally from Puebla, and it has a long and storied history. The restaurant, as many, makes mole only upon request. Try it, it's part of Mexican culture...

As with Ducasse, the test is: would you eat at the restaurant if it didn't have the chef's name attached? J-G is banking that you would, and for no other reason...

Exactly.

In South Texas, "The Valley", you come across an area-specific cuisine within the general Texas Border cuisine, not Tex-Mex in origion at all. A source on the subject specifically, and of the Border in total: La Cocina de la Frontera. And the Florida Keys have their own special ways of mixing and matching food stuffs with sevaral historical cuisines, and have developed their own. A source on the subject: Keys Cuisine. Neither places mentioned above are noted for their restaurants in particular...

"5) Lastly, probably ego/vanity crept in... it seemed everyone was comparing themselves to Wolf (kinda in the "we're just as good as Wolf" tone). If I'm willing to spend $$$$ on a range... why not?" Your Wolf range will look "commercial", but it's not. I am a working chef and use Wolf ranges in my kitchen. The commercial Wolf products are built in a different factory by a different company, Illinois Tool Works, than that of Wolf Appliance which is owned by Subzero; different corporations, hence the differing logos and the completely different websites. Wolf Range simply sold its brand name to Subzero for home products, and receives a percentage of sales. Wolf Commercial: Wolf Range Company Wolf Home: Wolf Appliance Company The Wolf Appliance stove performance is weak, it is difficult to keep clean, and it is overly expensive; also, Wolf's warrantee and replacement of parts is one of the worst in the industry. So, we're replacing our four year-old 36" Wolf with a 48" GE Monogram Professional with similar features, but that costs half as much. GE's warrantee and replacement of parts is the one of the best in the industry.

Thankfully, 59 avenue Poincaré is now closed; beautiful building, though. You can get exellent schooling at many schools in Paris, it's up to you to demand from your instructors their best, you are paying.

The Spice Islands; Southern Africa; Southern Chile; Chihuahua and the Yucatan in Mexico; Alaska; Northern British Columbia near the Yukon River; South Texas; the Florida Keys; and, Cuba.

As mentioned above, cursing IS part of the professional kitchen vocabulary. Most food writers are far more sophisticated and learned than most chefs... but, the food... matter of fact, the food would probably be less than it is if kitchen profanity were outlawed, especially in a French place.