docsconz

Which Nobu was that? My experience with Nobu in NYC was very underwhelming. I can't really argue with the others, although I imagine the order is very debatable.

It looked pretty palatable to me. What was wrong with it? By the way the strawberries looked heavenly.

At least you don't have to save up for a trip to France to eat all this gorgeous food

Sounds like he ate it. Nothing quite like fresh ricotta. Sounds like a fun time for everyone.

Inquiring minds want to know.

I haven't had it in a while, but it wsa already a wonderful wine several years ago.

I must say I am both intrigued and appalled I would certainly try it if I had the chance.

I love reading the reports and reactions and one day dream of actually dining there too (I have been there , in the kitchen and seen the man himself at work, but alas I haven't eaten there).

Ditto on the steps. As far as the scallops, is that a dish/recipe that you've made before or was it an inspiration of the evening? Was the dish as good as it looked, because if it was, I just might like to borrow that recipe, if you don't mind

I must say the documentation and discussion on this survey are superb. What did people think of the original original Ray's Pizza on 6th Ave. and 11th St. when it was at its peak in the late 70's and early 80's? The pizza was the antithesis of what Sam describes as his model pizza, in which the crust is king and less is more as far as toppings go. The Ray's pizza when it was good and popular was laden with tasty, gooey cheese. This was clearly the star and the lines would snake out the door and down the block. While I share Sam's opinion on pizze of the style sought on this survey - basically a true neapolitan pizza, I also loved Ray's in its heyday. Comparing them is comparing apples and oranges, IMO. Unfortunately, it has been eons since Ray's has had "the right stuff" Now it is at best ordinary.

What a grerat idea and nicely done. I imagine that this would bre rather difficult to institute on some of the other boards, however, it is incredibly useful.

Amazing. I loved the little mushroom on top of the soup. There have been some damn good blogs on this website, but this has really raised the bar! The quality of the photography and its subject matter are absolutely stunning and the concurrent commentary outstanding.

Lucy, How many extra rooms did you say you have? After all, we're all gpoing to need a place to stay - for a very long time

Which "free range" are you talking about? The "free range" I know of locally are truly that and while chickens will never be the most sanitary creature, these are healthy birds living in an environment that is reasonably healthy for them not requiring prophylactic antibiotics. Of course, that is not to say that all birds labelled "free range" in the supermarket meet that degree of "free". This is another reason I prefer to buy locally or from known entities.

Funny thing about fall and spring frosts - they usually hit the low-lying areas worst as the cold area sinks and the warmer air rises. I live on a small mountain and the frosts hit us much later in the fall and leave us much earlier in the spring than in the low-lying areas.

Starting off on the wrong foot already Keep it coming! This is going to be fun (if I can contain my jealousy).

While I try to support my local artisanal producers a much as possible, I must admit I am not averse to supporting producers from elsewherre, especially if there is not equivalent product in my area.

I was looking forward to this blog even before those photos Those cheeses are awesome looking and I bet even better tasting.

I'm sure you do. Getting to the bone is more good eats: Commercial Chickens Spend Their Lives in Excrement The chickens one buys at the supermarket lived and breathed, day in, day out, in excrement-- abnormal excrement at that. Because of their terrible diet, their wastes "contain more protein, organic matter, nitrogen, phosphorous, and other material known to cause pollution problems than do the wastes of animals on normal diets."46 In addition to the solid excrement on the floor, the birds are forced to breathe excretory ammonia fumes throughout their growing lives. These poisoned gases permeate the air, rising from the decomposing uric acid in the accumulated droppings in the chicken houses. They penetrate egg shells. They enter the birds' airways and immune system, inviting salmonella and other pathogens to colonize and spread.47 The droppings themselves contain pathogens, medication residues, cysts and larvae, and metals such as copper, arsenic, and zinc.48 Chicken Lickin woodburner Good post, WB. This is why I would rather spend a little more for a local FR chicken. I rarely buy supermarket chicken anymore, although I cannot say that I completely avoid eating it. I do this for reasons in addition to the health risk issue, though. Primarily, I prefer to support local family farms if at all possible. I understand that i am quite fortunate that I can do it both gepgraphically and financially and that not everyone can afford to be so choosy. However, I feel that by supporting traditional, local and artisanal producers, it makes it more likely that they will not only survive, but maybe even become succesful enough to be able to gain a wider market collecctively if not individually.

I am very much looking forward to this blog.

With a blog like this, the only reason to visit a winery is to drink the wine!

I think from our affiliation at the Outstanding in the Field farm dinner back in October. Then I ate there twice (once in October, again in February). I'd send you my invitation if I still had it, Docsconz, but I accidentally left it with the pastry chef of Craft when I met her last week in New York. (Which was silly, because she had one of her own, too.) Thanks anyway, Tana. Actually I was just curious because I don't think I'd be able to get down there this month anyway.

Yes, I do.

Welcome to eGullet WTMM! Please expand on the white hots. I'm personally not familiar with them. What are they and what part of the State are they from?

How did you all get that invitation? BH@SB is not open to the general public until May 1. I'm jealous