pixelchef

Risotto con Porcini Secchi.

Cod in Vernaccia di San Gimignano wine and saffron sauce ('Filetti di baccalà alla Vernaccia di San Gimignano con millefoglie di patate al forno con salsa allo Zafferano di San Gimignano'), Ristorante Dorando at San Gimignano. and.. Mezzelune di pronola e speck al radicchio, Ristorante Pigna in La Punta.

Can someone please refresh my memory? Who is Stadlander? FM http://www.foodtv.ca/tv/hosts/hostdetails/.../host_34560.asp He and his restaurant, Eigensinn Farm were voted NINTH best restaurant in the world, by British magazine Restaurant. He may be arrogant, but he's one incredible chef.

Go back to your trailer. How astonishing that you were completely ignored (except by me, who found you too repulsive to restrain myself) for your immature, troll-like comments.

I really enjoy her books as well. If I want a dish to really impress however, Donna isn't the way I go. But for simple, fast, great-tasting food, she has some incredible recipes. I also agree in that her books are incredibly well designed with beautiful photography of every single dish. The books themselves are virtual works of art, and the recipes inside are fantastic. Great books!

For me, it's condescension. See, I'm kinda young considering, but a very experienced "foodie". I'm 22, and my girlfriend and I dine out about 4-5 times a month. I think because we're young, we aren't taken seriously sometimes, and sometimes that is very apparent in the way the service staff treats us right from the beginning. It's almost like they're thinking "they probably can't afford a first course let alone my tip!" or something like that. I myself would easily stand up and leave, but my girlfriend would never let me "make a scene". I absolutely hate not being taken seriously.

Arugula, Roquefort, Asian Pear, Spiced Walnut salad / Honey-Citrus Vinaigrette. Parsnip & Pancetta Tagliatelle (Parsnips, Pancetta, Garlic, Onion, Fresh Basil, with peppered Tagliatelle in a butter-Parmesan sauce.)

Chorizo Sausage In a large bowl place: 2 Lb. ground pork. 3 1/2 tsp. salt 6 Tbl. pure ground red chile 6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed 4-6 cloves garlic, minced 2 Tbl. dry leaf oregano 2 tsp. whole cumin seed, crushed 1 tsp. fresh ground black pepper 1 1/2 tsp. sugar 4 Tbl. good cider or wine vinegar 2 1/2 Tbl. water Make sure all the ingredients are cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.

This year for Christmas I was feeling sick of the usual turkey dinner and wanted to do something special/different for a change. After days of careful consideration, I went with pork. I did a macadamia nut crusted loin of pork topped with a roasted pear and apple compote, julliene of pancetta and a maple mustard sauce. I served it with roasted herbed sweet potatoes and parsnips and baby vegetables in a balsamic citrus glaze. It went over pretty well. I'm planning on doing something with duck next year, but so far, this has been the most well-received thing I've created (I'm 22). -Chris / pixelchef

Awesome answer, just what I was looking for. I have ultimate faith in this venture for you and your team. Thanks so much for taking the time to answer my question, and best of luck!

Pears and Kiwi!

Mr. Meyer, When selecting a chef for such a unique NYC dwelling, what process did you use in finding the right person for the job? Did "Barbecue Chefs" apply, or did you have your eye on someone special? If so, why? Thanks so much, pixelchef

Hahah, so cool. What an awesome thing to do.

At the risk of sounding like a grade-nine school girl, I just wanna say that I find it incredibly cool that Mr. Bourdain just mingles with us lowly folk frequently. I mean, imagine walking into the laundromat and shooting the shit with Thomas Keller one evening and realizing it's actually pretty common. It seems very surreal to me. At the risk of repeating something that has been said a million times previously, I just wanna say thanks so much for hangin’ out with us, Tony.

Toaster Oven over here too, just some cheapass G&E, but I find it does the job for pizza quite well. I used to heat it in my dishwasher ala Bob Blumer. Kidding. :)

I'm an FN Canada foodie, so I'm assuming a lot of you won't know some of the chefs I mention. But here goes anyway: Wonderful: Rob Feenie (New Classics), Michael Smith (Chef at Large, Inn Chef), Anna Olson (Sugar), Jamie Oliver (Oliver's Twist). Adequate: Mario Batali (Malto Mario), Ming Tsai (East Meets West), Sara Moulton (Sara's Secrets), Nigella Lawson (Forever Summer, Nigella Bites), Martin Yan (Yan's Chinatowns) Poop: Emeril Lagasse (Emeril Live), Bobby Flay (Hot Off the Grill), James Barber (Urban Peasant), Rachel Ray (30-Minute Meals) I hate Emeril Lagasse. As others have mentioned, he is a HUGE source of misinformation. Not only with his cooking, but with the English language. I'm continually amazed just how dumb he really is. I hate Bobby Flay. I just can't stand the guy. They've actually stopped airing his programs here in Canada, and I'm so thankful. He's such an unwarrantedly cocky bastard. Down with Flay! Rachel Ray does not deserve a spot on television. NOYCE! BEEAAAUUTIFULLL! (in manly voice) Rob Feenie (Exec. Chef / Lumiere) is incredible, as is Michael Smith. Both are genuine, and incredibly talented. I've met both in person, and they're so kind. My two favourite Canadian chefs.

Moosehead.