docsconz

Doc. To hell with propofol! This stuff makes you feel much better inside. For a brief moment I wished I was an egg again. ← My patients seem to like propofol , but i'm sure the administration of this medicine is much more pleasant

I will be curious to see in what direction he goes with technique, if he incorporates new techniques or stays with the traditional. It doesn't really matter if the end product is excellent, but yes, I will be curious.

When's the next booster shot due? ← I think I will have to take control of this needle and syringe! It may be a placebo, but I am sure it works very well. I am getting exhausted from all this building excitement.

Nicde report, EMW. The sense I have is that this restaurant is somewhat similar in approach to WD-50, at least as far as types of combinations and atmosphere. It seems as if the techniques used were more traditional than cutting edge. for example, not once did I see sous vide mentioned - very unusual for a modern Spanish-influenced restaurant. Was this in fact the case? nice job getting the pics up.

Nice eport, Russell. I wonder if the heat wsa getting less simply because you were getting more acclimated to it - capsaicin "fatigue" as it were?

Sounds like a Sam Mason dessert to me!

Good to hear, not that I doubted it.

The Oval Room stole my favorite chef from upstate New York, Matt Secich, formerly of The Inn at Erlowest. I will have to make a trip down there this spring to check it out. Has anyone been?

No, but I'm not in a hurry to get there, either

Kathleen, I think Bux's advice in addition to Rogelio's is good. While I certainly wish you all the best on this journey, I must admit I'm not totally jealous of you as yours is a working trip with a lot of traveling. On the other hand any time spent in travelling in Spain is a worthwhile time and you will be doing what you love. Come to think of it, maybe I am pretty jealous after all.

That menu does look preetttty enticing.

Maybe it won't be so bad, but I must say those tables don't provide a very appealing photographic background!

This is the way I try to approach life. Way back before my current aged sig line, I had "Life is too short to drink bad wine". There are too many things that can step in the way to screw things up. Burns' line "the best laid plans of mice and men oft go aglay" or something very much like that couldn't be more true. That does not mean that i am not leaving anything for a potential retirement. I just don't want to be derailed along the way without having lived a life that I am happy with. That being said, there are risks worth taking and others less so. Each individual should decide what those are for him or herself. That is why I choose to eat raw milk cheeses amongst other things.

This is where science and policy meet, and "the best evidence" and "least risky course," while often easy to determine scientifically (as in, "the least bad evidence" and "if we never do anything, there will be no risk"), are not as easily translated into public policy, especially when that policy involves coercion and great economic cost. The near decimation of the British beef industry led to much loss of quality of life -- maybe even a few suicides and the like -- and it's certainly possible that the billions in costs could have been better spent some other way to save more lives in a less speculative manner. ← Perhaps, but the I believe the best evidence at that time justified the action. It may also be true that the actions taken were in the best interest of not only the British beef industry, but also beef in the EU as well. This is not just a scientific issue (though that should be predominate). It is also a very strong emotional issue. There are few things more emotionally charged than food-related health issues - especially such powerful ones as this.

My meal there was last spring, but it was sensational in every respect. Given what I know if your culinary interests I would expect that you would enjoy this restaurant very much. It is a great mix of traditional and creative. While it is possible that the restaurant has slipped in that time, I can't imagine that KnifeSkills experience wasn't more than an unfortunate aberration. Certainly if reports like that become more frequent I will begin to be concerned.

The basis for this book reminds me of the work of José N. Iturriaga de la Fuente, who received an Award in the Defense of Biodiversity from Slow Food in 2003. You can read about him and his work here.

Steven, they may not be certain, but a of now they do represent the best evidence available and what appears to be the least risky course. By the way, antibiotics represent the cure for perhaps most, but not all ulcers. Nothing is ever as simple as it appears.

One learns something new everyday. I will have to keep Tia Pol in mind, especially as I very much like both Jaleo and Casa Mono.

This new reality show, courtesy of the producers of Project Runway on Bravo, will be airing beginning on March 15th at 10 pm EST/9 pm CST. Top Chef It's like "The Restaurant", but better. Soba ← Why do you think it will be "better"?

I agree that small fish make great eating. There are few things better to eat than fresh sardines simply grilled.

If you want to get really paranoid, think about this: Prions are not destroyed by cooking or by detergents. It takes a temperature of well over 1000 degrees F to make them inactive. There are documented cases of people being infected from surgical instruments which were autoclaved but not sufficiently cleaned. So if you go to a place that serves venison, and if the venison has prions and if it is communicable to humans (okay, 3 big ifs), you could be infected even if you don't order any venison, from prions which were on the frying pans or other cookware used to prepare your meal. Does that keep me away from restaurants that serve venison? Not necessarily. But I'm paranoid enough to think of it and take it into consideration... ← You are more likely to be seriously injured sick or die: 1--taking a shower that AM 2--walking or driving to the restaurant 3--eating those oysters as a first course 4--eating the salad with sprouts than you are encountering prions in you venison getting sick and dying. prions have been around for quite a while--so have deer. we have been eating deer for a long time. where are all the deaths? per the CDC there is no cause and effect here only a suspicion. It is a good thing that the prion issue is being studied and that the CDC has cautioned hunters and people who eat wild game (most of us eat farmed). and yes there is a conspiracy (of sorts). Special interest groups conspiring with media outlets to frighten the public. ← Objectively and rationally, you are correct, but few risks are so viscerally horrifying. I will never forget a young woman architect dying from CJD when I was in Medical School. It seemed a particularly awful way to go. As for farmed vs. wild with deer, so far so good, but given the history fo Mad Cow that is only reassuring to a degree. Personally, I will not avoid eating venison at a restaurant. I probably wouldn't be so keen to eat hunted venison from effected areas though, just like I prefer not eating raw shellfish from questionable areas or unknown origens.

I haven't been or even heard of Tia Pol before, but I'm surprised by your statement when you have excellent tapas at Jaleo in D.C. What made it so special? ← I've had breakfast/brunch a couple of time at Tia Pol. I enjoyed the first one enough to return, but somehow enjoyed the second visit even more. Perhaps it was just knowing better what and how to order. Both times however, I was struck by the fact that the normal tapas menu (not served on weekends at brunch time) looked even better. In my opinion, what distinguishes Tia Pol from Jaleo is not a superior quality--if anything Jaleo is far more intersting and offers more accomplished food (although note I haven't had the range of tapas at Tia Pol)--but the fact that Tia Pol is exceptionally informal and comes off as a neighborhood spot rather than a destination. The bar has obviously been built on a budget and all of the seating is at stools, whether at the bar or the high tables. Jaleo is rather luxurious by comparison. Tia Pol is also quite small and much more of a word of mouth might ruin it. It's also the kind of place that will delight most of the people who discover it, but also the kind of place that might prove disappointing at the onset by those responding to too much hype. I also believe it doesn't take reservations which makes it unreliable as a destination. There's one table that seats four or maybe six. The rest might accommodate three at the most. ← It sounds loke a Donostia pintxos bar. Do they serve Txocoli?

Nice primer on fish species, Adam. Thank you. There aren't too many big fish left it seems.

very good point and something we, especially in NYC tend to forget.

While this isn't the topic for Del Posto, what did the press do to that restaurant other than build it up? I think Mario has pretty much received a free ride on that one from the press so far - it seems they have their favorites.