docsconz

Spectacular display. I am amazed at the scope of the enterprise. The challenge will be maintaining quality as time goes on. Nevertheless, a beautiful start. Good luck! I too want to see pictures of the chocolate waterfall.

Of the three my best memories are from Le Bernardin, although it has been awhile.

I made the chicken. I cut it into parts and let the minced leaves and peanut oil marinate the chicken for about three hours. I did leave the skin on. I broiled the chicken in the oven. The final product was good, but I would do some things a little differently. The leaves left plenty of flavor, although thee was a trace of bitterness too. I didn't add salt to the chicken to marinade. That was a mistake. With a little salt and without the bit of bitterness it would have been excellent. Any thoughts on the bitterness?

Pizza, Check Out The NYC Pizza Survey for a discussion with photos of some of NYC's best. Chinese Dumplings and Dim Sum. Check out The Best: Chinese Dumplings if you haven't already. A Knish is a must, too.

I assume you mean rub the skinless chicken with the oil and are discarding the skin? Since I love nice, crisp chicken skin, my thought is to loosen, but not remove the skin, marinate the chicken under the skin and broil the chicken skin on. Dinner will probably be around 7PM

This has been a fabulous thread. While I haven't got the Chocolate Book I did get the Desserts book and made the lemon cream with Meyer lemons. Delicious and surprisingly easy (for me). Next time if I use Meyer lemons I may cut down on the sugar a bit. The Cream was so good, though, that we had it for dessert last night just by itself. Tonight I might make my dark chocolate grilled burritos and use the cram as a sauce over them.

Thanks Chef for the additional suggestions. Can you elaborate on the marinade for the balinese chicken? That sounds interesting, especially since we'll be roasting a chicken tonight. Perhaps I'll spatchcock it and marinate it before hand. I was planning on marinating it with some orange zest, garlic, EVOO and S&P. Kaffir lime leaves may be an interesting addition, although I would still love to hear more on the balinese method before I do anything.

What's the latest? Any idea of an opening date? How are preparations coming along?

It seems that any farmer getting involved with Monsanto is getting into a Faustian bargain.

If farmers have to rely on one source for their crops they are by definition subject to a monopoly.

A lot of heirloom crops already work very well in specific areas and don't need additional "improvement" at least for those areas. varieties of tomatoes come to mind. Does that mean that any individual variety is "perfect"? No, of course not. So while they may be improvable, they do not need "improvement", because they already work well and are adapted to particular conditions and may be paired with other crops that also work well in specific areas and conditions, while maintaining genetic diversity. Traditional methods of cross-breeding and selection have worked well over time to provide specific improvements deemed desirable. The question becomes, are further "improvements" of a crop worth the potential costs of instituting those "improvements"? Is it worth the potential of monopolistic control and reduced diversity?

I don't think the issue is about specific products, since after all that is a matter of personal preference. Rather it is more a question of methods and goals. Are the goals ones of long-term viability and sustainability or short-term profit? Now I like to make a profit as much as the next guy, but a profit today does me little good if I have nothing worthwhile to spend it on tomorrow. To me the big issues are ones of control and sustainability. My biggest "beef" with GM crops is the issue of access and control. While Corporations deserve to be able to get a return on R&D expense, the area with food production raises a whole other can of mutant worms. In the pharmaceutical industry R&D develops entirely new products to address specific needs in specific ways. To the extent that they are successful and add benefit to the human experience, they IMO deserve significant profit, especially since they only control the patents for a period of time before they receive significant competition and potential profit is the stimulus for innovation. This is differentfor the agricultural industry though. While the stated goals may be to "improve" crops (many of which don't need improvement), they wind up replacing already good and serviceable crops with crops that require the company for further propagation. What concerns me the most about companies like Monsanto and their GM seeds is that they have the potential to effect crops in such a way that they end up with what is essentially a monopoly without having really bettered the world. This is a situation that imperils all of us economically, gastronomically and health-wise.

Thank you for the suggestions and especially the photo from Chef Metcalf. I will have to try that. In the meantime I have frozen the leaves. More suggestions and technical advice are of course always welcome.

They sell bergamots? I don't see them listed on their web site. What are their prices for bergamots? ← They only have a limited supply. I believe all i could get was two pounds. Figuring in the direct cost of the fruit and the cost of shipping they are pretty expensive, although I don't have the actual cost handy.

Nice report as usual, Ore. what is the difference between "real Palestinian" tahini and other tahini?

I'm not sure that I can add much (or anything) that either I or others or yourself haven' already written about. I am jealous, though. Welcome to eGullet!

I peeled and ate one earlier. The scent is wonderful and permeated the kitchen and my hands. It was worth buying them for that alone. I roasted some of the peels along with a lamb shank to no discernible effect. I actually have some bergamot marmalade from Sicily. It is wonderful. In fact that is what inspired me to get them (from Rising C Ranch ) in the first place.

I tried a couple with a slow-roasted lamb shank to no discernible effect. I think I will freeze them until I figure out how to make larb, etc. How could one use them in a more fusion-y way? Adding some to chicken soup or broth sounds like a possibility. What about dessert? Can it be useful at all for that or is the fact that it is from a lime tree misleading?

Thanks, Sam, but what about cooking with it?

The feathery photos were added so that the type of bird was in fact identifiable, although I suppose it could have been identified from the head on the plate

I recently got a few bergamots with a shipment of citrus from California. Any suggestions for using them in cooking. The peels are extremely aromatic, while the fruit is somewhat grapefruit like. How would you use them?

I got some fresh kaffir lime leaves along with some other citrus. I know that they are used in Thai cooking, but how? What else can I do with them? I have read that they keep well frozen. Thoughts on this? Thanks.

Ore, I am looking forward to this very much. What kind of salumi are they particularly known for?

Nice report. It is good to see a mostly positive report on this restaurant that is too elegant to not hope for good things from. I enjoyed my one experience at Chantarelle so far, but that was several years ago. Interestingly, my wife was less enthusiastic about the meal than I was, which is the main reason I haven't been back. Other reasons are the many negative reports I have read or heard and the desire to try too many othe places in limited time. My desire to return has been stoked, however, if only to try the seafood sausage.

All of the game birds that I have gotten through D'Artagnan over the years have been from Scotland. I can assure you that what you (meaning everyone upthread) ate at Daniel or Craftbar or ADNY -- or pretty much everywhere else, including Seattle -- came from D'Artagnan. They pretty much have a lock on that market. Funny thing is -- that Scottish pheasant was probably a chick bred and hatched on the huge operation in Wisconsin (the name escapes me right now), shipped to Scotland, raised on an estate and shot by some American who paid big bucks to do so. ← Do they sell woodcock?