docsconz

Given that the room was a separate charge your actual food cost was a little more than $20pp, Depending on the number and quality of the pizze and salad, it may not be such a bad deal even if it wasn't a particularly good one.

Super article - thank you. Ironically, another place that we in the US can learn a lot about race relations from is South Africa. While there is still a long way to go there too, the impression I got there was of a people looking to jointly make their country better. Another thought is that the food of poverty often comes to define the cuisine of a place. Certainly much Italian food for example is of that origen.

I'd like to visit the taverns he did!

The word "outbreak" had not been used until you used it. I also didn't say that he said the cases were necessarily from NYC. As I said I can't be sure that the five cases really even existed as I was not in a position to gather documentation in a social situation. The point I was trying to make was that sous vide is very much in play in NYC and that the DOH does not have anything inherently against it. I thought the mention of "five cases of botulism" interesting and so mentioned it here. Frieden is a smart and trustworthy guy who IMO has done a very good job as COH for NYC.

I am not aware of the specific cases either. Dr. Frieden wasn't in a position to to document the specific cases at that social event. it could even be that it was a number he pulled in off the top of his head. The evidence may not even be more than anecdotal. I am not even sure that the cases are documented if in fact they really did happen. I am simply reporting what I was told. Nevertheless, the possibility certainly exists. The bottom line is that I was told that the NYC DOH in no way wishes to outlaw, ban or get rid of the technique of sous vide cooking. They just want it used by people who have an understanding of the potential complications.

At my Medical School Class Reunion last night I had the chance to chat with Tom Frieden (himself an avid food aficionado), the NYC Commissioner of Health and a classmate of mine in Medical School about the status of sous vide cooking in NYC. He assured me that there is no such thing as a ban on sous vide cookery in the City, however, they feel that the technique is potentially dangerous and that any restaurant that aims to use the technique needs to have a plan registered with and accepted by the Department of Health. Of note, he said that the whole issue came about because there apparently have been five cases of botulism related to the technique. he did not specify whether they were in the City or throughout the world or over what period of time they occurred. I would have loved to talk more with him about the topic, but therer was a lot of re-uning going on and I didn't have the opportunity to follow-up on it any further.

Excellent photos and descriptions, U.E. Although our meals had a few of the same dishes and a number of dishes that were similar in conception, I am amazed with how many of the dishes were different! Chef Kinch has a truly amazing arsenal of dishes at his disposal. Bravo!

Iturriaga received The Slow Food Award for the Defense of Biodiversity back in 2003. He is a very interesting fellow.

Here is a photo of the oven at Pizzeria del Presidente taken during the Slow Food Congress dinner held there in Nov. 2003.

Andrew, thanks for bringing back some wonderful memories. The Pizzeria del Presidente is a hole in the wall, but has a large dining room downstairs. Naples is one of the world's great street food cities. I would love a friggateria near me, although I'm not sure it would love me.

Happy Birthday, Jim! It is also my wife's birthday. We had a 2004 Sancerre Les Monts Damnee from Pascal Cotat that was minerally and delicious paired with oysters and soft-shell crabs.

Fantastic report, George. The duck and the rabbit looked particularly appealing to me. I am a little confused by the P&J oysters, however. Were there three separate preparations of oysters or were they three separate elements only one of which contained oysters?

I received my second follow up order today. The packing was different, but the boar tenderloins were still partially defrosted. Given my experience the other night, I think they will be fine. I will have to remember to not let them linger too long in the freezer.

I'm not quite sure what this means or why it should make a difference. I think that it is probably a matter of the level of disatisfaction. For myself, I prefer to speak positively unless I perceive something to be particularly aggregious. That doesn't mean I am not honest in my assessment or that I shun giving a poor review. I simply try not to gratuitously criticize. However, if there is something that really rubs me the wrong way or I am in marked disagreement with other opinions than I will offer my negative responses. I believe that people should be responsible and honest with their critiques. The power of the internet works both ways. It can bring attention to and rewards to some businesses and destroy others. Like it or not that is the way of the world now and businesses should pay attention. Customer service is more important than ever.

Any time. I will look forward to your thoughts on the CCAC.

Stupid me - I totally missed that!!!! ← The terrine is indeed a small one. While it is good and it is free, I wouldn't sweat it too much. ← Agreed, but I'm a sucker for anything free. docsconz, did you do anything to the boar before grilling? Marinade/rub/plain? ← You can still join with your next order All I added was salt and pepper as I wanted to get a sense of the quality of the meat. It was delicious, enough so that I ordered more last night to be delivered tomorrow.

It is a shame because their chocolate is pretty darn good. I think you did the right thing though. I would have done the same. That must have been a pretty important photo. If your friend was going to buy the chocolates anyway, what was the big deal? You could have left with the chocolates, your photo, and then shared the story here, and still had your sense of outrage noted. Instead, you left with your sense of outrage properly noted, but without really good chocolate or a photo. I doubt the shop owner is losing any sleep. A. ← Arne, David runs some very highly regarded chocolate tours in Paris. The people who wanted to take photos are not just friends but clients. While they may have passed up buying some very good chocolate at Hevin, they were not going to pass up buying very good chocolate elsewhere as Paris is chock full of great chocolate and if anyone knows it it is David. I disagree, this is a policy that Hevin may very well end up regretting.

It is a shame because their chocolate is pretty darn good. I think you did the right thing though. I would have done the same. John, please do tell more either in this thread or somewhere else if it is OT.

What kind of crabs are those in the lower right of the photo and how are they prepared? Nice pics. I can never get too many market photos. They are the next best thing to being there.

MODERATOR'S NOTE Since the Beard award we have had some interesting tangents on this topic, however, from here on in please limit the the discussion to that which directly involves The Modern. If anyone is still interested in discussing the general workings of the Beard House selection process, general comparisons of food around the country or the world or Japanese kaiseki, please do so in more appropriate threads. Thank you for your understanding.

There are a couple of places in Glens Falls, about 20 minutes north of Saratoga that make their own excellent beers. Davidson's Brew Pub makes fine beers and is a restaurant. The place is much more noteworthy for their beer than their food, but the latter is acceptable if one is primarily looking for good beer. IMO, the best beer in the entire area comes from Cooper's Cave Ale Co. This is not a restaurant, but in addition to great beer (one can purchase it in "growler" jugs), they make and sell excellent ice cream and sodas. The beers at either place are better than anything else I've had from either Albany or Saratoga.

I grilled some wild boar tenderloins tonight. They were fine.

Stupid me - I totally missed that!!!! ← The terrine is indeed a small one. While it is good and it is free, I wouldn't sweat it too much.

I received my order today. While I have no reason to think that the items are anything less than good, the packing and condition of the items I received was not up to their usual standards as there was some evidence of defrosting both current (minor) and possibly past. One gets what one pays for. I will try to have some of the products soon and see what kind of condition they are really in.

Is sexual orientation a/the reason you or some other waitstaff are no longer working there?