docsconz

Go early to Willie Mae's, otherwise you may have a long wait. I believe they open at 11AM.

I would opt for Corton over any of them, but that's me.

I got into New Orleans a little bit, so I would include real andouille and tasso, raw peanuts freshly fried, Acme grilled oysters and soft-shell shrimp (at Coquette) for new to me taste sensations. Black garlic was an ingredient that I only became aware of in 2009, though I first had it in 2008. Believe it or not, I had never actually eaten goose before 2009, though I had eaten goose products such as foie gras, goose fat and goose eggs.

I am sure that there are areas on the Earth that have benefited from homogenization, so it is not entirely bad. On the one hand, I have access to much more variety than if we lived in a strictly local world. The problem with it, though is a tendency to reducing overall variety. Homogenization precludes variety and diversity making the overall world pantry more boring. The problem with the French drinking less wine is the likely effect that will have on the production and possibly the quality French wine. A elting pot is good for developing new traditions, but also has a tendency to diminishing older traditions. Perhaps the worst effect of global homogenization though is the effects it can have on particularly popular food items, such as the impending extermination of the blue fin tuna, largely a result of the global popularity of sushi.

The good thing about increasing homogeneity is that I am less likely to feel bad about not traveling due to the ever increasing hassles of doing so. In all seriousness, that is why I generally refuse to support chain restaurants including high end chains other than the originals.

We can surmise all we want about what went wrong at Tailor. I believe that those discussing it here are doing so because they care. Tailor going down has disappointed all of us. I liked Tailor a lot. I enjoyed the food and the bar. While we are guessing, hopefully Sam has learned what the problems were and whatever his next venture is, he can be fully creative and financially successful. He and we deserve it!

I don't think that is the answer, Sneak. Mason's food at Tailor was pretty accessible and delicious. I really think the early hype and pr followed by months & months of delays really took the wind out of their sails once they finally did open and they never really got the "buzz" that they deserved. Even the location wasn't really that bad, even if it wasn't the absolute best location.

Rereading some notes from the Starchefs talk, expect the price to be around the same as what the elBulli or The Fat Duck books cost. They are expecting it to be out around or before Christmas 2010.

They made it pretty plain at the Starchefs Congress that this was going to be a big mother of a book. Nathan even said, that should it fall on one's foot, one will likely need to "go to the hospital." They are shooting to be pretty comprehensive within 1500 pages. The impression that I had is that the content of the book is largely set, though they may be honing it some more. One of the more important chapters is likely to be the one on food safety. Hopefully, it will give good, practical advice rather than CYA advice. I suspect that it will be backed by excellent science. This is a book to watch for!

Given the current plight of the bluefin on an apparent path to extinction, I am, for the very first time, disappointed in Alinea.

Beef, veal, pork, lamb, poultry and eggs - about 90% local all combined. Seafood essentially none local, since I don't live near a shore. Milk 100% local, cheese 80% local. Vegetables 100% from April - November, about 50% over winter. Grains a small percentage are locally grown. Fruit 50% (100% June - November, 10% December-May). Potatoes 90% local Onions 60% Garlic 50%, herbs 90%, spices 0%, salt 0% oils 0%, chocolate 0%, Wine <1%, beer 100% Regional (20% local), sweeteners 25% (maple syrup & honey), coffee & tea o%. I am fortunate to live in a part of NY State that has excellent local produce. We take advantage of that whenever possible, mostly because it is very good and I believe in buying locally all else being equal. I am not , however, a strict locavore by any means. I will buy something from afar if I can't get it locally or if the quality is far superior to what I can get locally. I believe that it is important to support top quality and biodiversity wherever it comes from.

Based on his actions and personality, I think Mehta is in as the necessary "villain," the guy people watch hoping that he will lose. I think he will go down to the wire, but ultimately lose, most likely to Garces. Then again, my initial prediction was for Appleman.

Is Vanessa's formerly No.1 Dumpling House? If so, I am bummed that it is not what it once was, though I am heartened somewhat by ewindels report as well as what people have said about Prosperity. I would agree that this is amongst the very best food values in NYC (or at least has been).

This looks very interesting and I would say that it is about time that appliances like this are coming to the home market. To me, though, the really interesting aspect of sous vide cookery comes from the vacuum sealing. To do those things really requires a better vacuum sealer than those typically marketed to the home consumer. Nevertheless, this does present a great opportunity. As for Heston, I wonder if he is financially connected to this in some way? Either way, his endorsement would seem to be worth something.

The restaurant is on my short list of new places to try in NYC, but I have to say, I don't think the name of the restaurant adds to its appeal in anyway. If he wanted an eponymous restaurant and simply called it SHO or Hergatt, I think it would have worked better. Good restaurants have failed for lesser reasons.

Is Chris McMillan no longer at the Pere Marquette or is Bar Uncommon the formal name for the bar there?

I think the lack of a response is quite telling and provides an answer to the question asked.

No doubt the book will give greater insight into specific dishes than either the website or the blog, but that isn't really the purpose of their online presence. As the name suggest, it is all about batting around ideas and both looking for and supplying inspiration. Having had quite a bit of their cooking over time, I can without a doubt say that their ideas are based on a solid understanding of food, flavor and technique. They really work. The book should be a masterpiece. This along with the upcoming book from Nathan Myhrvold and Chris Young (also about 1 year away) are at the top of my wish list.

I wish that I could be there. In lieu of the canceled dinner at SK this past Friday night, we spent the evening with A&A. If you haven't tried their cooking and have the opportunity to do so, you must! Their workshop is very charming, too.

How bad is K-Paul's?

Yes, he did! Unfortunately, he always resented eG a bit for this topic.

Where on the site did you register? This whole process is a bit maddening.

You will just have to go again

Looks like you made good use of your time, Bryan. Too bad about Parkway. I hope you got there at another time.

$7.99/lb for chix and $10/lb for 1.5-2lb'ers in the Lake George/ Saratoga, N.Y. area. I boiled some for my son's college send-off dinner. He leaves tomorrow for Tulane in NOLA. Not too many lobsters there.