sammy

Yes and its great. Only problem was a few of my guests wouldn't eat the raw egg yolk so the sauce wasn't the same for them. If I mixed it in the pan, they never would have known.

My old favorite, although I don't know if they still have it, was the "Chocolate Bag" at Manhattan Ocean Club. Late night with a glass of champagne was the bomb. All of the other flourless chocolate cake type desserts fail to distinguish themselves. My suggestion would be to go to the bar area of Daniel and order from their list of 5 chocolate desserts listed here.

I wonder if anyone from Kansas City was invited. KC is clearly on the level of the other locales when it comes to the tradition of barbecue as part of the culture. Eating at Arthur Bryant's is still one of my favorite meals.

Jamaican/Italian: Rasta Pasta Signature Dish: Goat Capricciosa with Callaloo Risotto Don't miss the Torta Ganja for dessert!

Omelette with chorizo, onions, mushrooms and cheese. Hash browns on the side. Looking forward to a pint of Haagen Dazs for dessert.

We'll be driving up from Stamford. We'd like to eat before the show.

Going with a group of friends to a concert (Earth, Wind and Fire) at the Oakdale theater in a few weeks and was hoping someone new of a few decent places to eat nearby. Nothing fancy, just good grub and good selection of beer. Thanks for your help.

I checked and they're not on the Better Business Bureau board of registered charities either.

Sounds great. How does Bayless recommend grilling lobster? Any tips?

What's the record for most consecutive posts by one user? I also enjoy LS for oysters and clam chowder.

One of my favorite summer whites has been Caymus Conundrum, a white blend from California. Today, I saw abottle of wine simply called Conundrum, with no sign of Caymus anywhere on the label. The price also went up. Anyone know more about this?

Tuna Tartare Serves 4 as Appetizer. 1 lb sushi quality tuna from the loin-diced 1/4 c olive oil white truffle oil to taste (they all seem be of different strength) Salt & Pepper to taste 2 T chopped shallot 1 finely shaved black truffle (optional but worth it) 4 quail eggs Potato chips Mix all above ingredients other than quail eggs and potato chips in a large bowl. Plate 1/4 of mixture on each plate, preferably in a 1 inch high ring mold. Top with cracked quail egg and potato chip. Your guests will swoon. Guaranteed! Keywords: Seafood, Fish ( RG364 )

Well, we've got someone else hooked on egullet. Cheryl Parker had some very nice things to say about egullet in Chez Sophie's weekly newsletter. Read it here.

Or I could go late, around 4:00 PM, while everyone's out eating dinner.

Yes, still available. In fact I had it for lunch today because of this thread. Although it was a thick and gloppy mess, i enjoyed it mostly because I haven't had it in at least 10 years. It was almost white and there were a few peas in it.

Went to a party at Butter Saturday night. Tough if not impossible to judge a restaurant based on the food served at a party so I won't go into detail but the food was definitely well prepared and tasty. Service was also good, especially the bar staff who made great drinks. Great looking space. Bar area and restaurant were packed from 9:00 PM on with a "trendy" crowd. Interestingly, many more women than men.

Yes, I am on their mailing list and look forward to reading their newsletter every Friday. For anyone else interested in it, you can sign up at Chez Sophie. Come to think of it, I'm going to suggest to Paul and Cheryl that they check out eGullet. I think they'd both enjoy it and have much to contribute.

Chez Sophie and Springwater are our two favorite places when we visit Saratoga Springs during the summer. Paul and Cheryl are wonderful hosts at Chez Sophie. The sweetbreads are my favorite dish. Not being familiar with many French wines, we ask Paul to select the wines for us and he always does an amazing job of picking great wines and providing a an eGullet like description of the wines chosen. Springwater Bistro is relatively new to the scene but is serving delicious and creative food. I'll never forget the macaroni and cheese with snails and chorizo!

Growing up on Long Island, Lobster with Lobster Sauce was called Lobster Cantonese. The best part was sucking the lobster meat and sauce out of the shells. Messy but delicious.

Thanks for the suggestions. I think I'll try The Boys first and go to Whole Foods and/or Kings if necessary.

HELP! Going to Boynton Beach this weekend for my mother's birthday. My wife and I will be making brunch for her and several of her friends and, not being familiar with the area, would like to know about good places to buy bread/produce/meat/fish/groceries. All my mother knows from is Publix. Thanks for your help!

So how was the Blue Hill event at James Beard?

Wilfred, they had the tasting menu up a few days ago when they still had the winter menu posted. I noticed that they just put up the spring menu so maybe it will take a few days to post the spring tasting menu.

Maybe I simply don't get this whole thread but why do restaurants like FL, Trio and El Bulli go through all the trouble of over the top presentation with vapors, foams and interesting serving utensils if all they're doing is getting "flawed" tasters to think their food tastes good? Aren't they in fact doing those things to make their food taste better?

My wife and I are attending a dinner party at Butter this Saturday night and was wondering if any Gulleteers have been there yet. Thanks in advance for your input.