SG-

Sop Kambing / Mutton soup with lots of chinese celery or at least I think they use chinese celery.

Too lazy to try myself but I have seen daun selom being sold at Hahn Ah Rheum (not sure what the Koreans use it for?) and you can probably use the already blanched ferns they sell too. Kacang botol from Vietnamese grocers. With the exception of bunga kantan, everything else is quite readily available these days. Then again myoga from Mitsuwa market might be a close substitute for bunga kantan... hmmm this might actually work!!! Here's a recipe I found from the Star. Ingredients 1kg cooked white rice (or Basmati rice) Ingredients to be sliced finely: 10g kaffir lime leaves (daun limau purut) 2 onions 5 shallots 3 stalks lemon grass 2 stalks wild ginger flower (bunga kantan) 10g bird’s eye chilli (cili padi) 20g long beans 5g daun selom 5g four-angle bean (kacang botol) 3 eggs, beaten 4 tbsp cooking oil Salt and pepper to taste Method Heat oil in a pan and fry the eggs to make an omelette. When the eggs set, scramble it in the pan and dish up. With remaining oil in the pan, fry the sliced ingredients. Add white rice and fry evenly for about 15 minutes. Toss in the cooked eggs. Season to taste with salt and pepper.

Great night out, my favourites for the nite were the gnochetti, sorbet and the duck. And thanks vigna for the Euro tips. Darn, wish I had time to stick around for the kitchen tour.

Very insecure fella, if you ask me.

Like a large grapefruit, but more floral and sweet with a slight hint of bitterness.

Where the heck did he get his hands on Pandan leaves (fresh I trust..)?? Is he ever going to open a restaurant??

I'm assuming those whose reservations were cancelled due to the fire, no? From al reports I have seen here and on Chowhound the earliest anyone with a fire canceled reservation was able to reschedule was the 20th of May. Either way - its good to hear they are back up and running and we all (as far as I know) got out rescheduled reservations. Good luck this time around. I was offered May 8 for my reschedule.

Timing of this thread is perfect I'm in the same boat as Lauren, heading over to Paris for the first time as an adult this summer. Got tired of waiting for Per Se to reschedule my reservation!!! I was initially thinking of Guy Savoy, any thoughts vs the other places mentioned?

check out the excellent waterstone thread posted recently Waterstone thread

Okay just finished my 4lb stash from a trip last year comprising of peabery from both UCC and Greenwell farms. Personally felt that Greenwell had a much superior product vs. UCC. Looking to restock, does anyone have any other roaster recommendations, I'm going to just do mail order instead this time round. Might give the Greenwell Special Reserve a go...

Here's what I've resorted to, I fill my cup with leaves bring it to the hot water dispenser and fill directly over the leaves. Water stays hot enough at the bottom and does an adequate job brewing. Will have to do for now...

What? Really? Wow! That's quite impressive. If I were on the show I think I would use something crazy, too... like a machete and I would use it for garnishing. Then I would pretend it was no big deal... like I use this thing all the time. The other knife, the one on the same shot as the folding knife, I now think it's a global... I think it was a Furi knife, note the curve on the end of the handle.

Too early or too late? 8:30 is probably the best I can be there

Crap, I'm out if it's 7pm.

Verrry interesting and for $40 too!!! might have to jump in on this!!

no food notes?

Best bet is to venture north towards Edison NJ. Uduppi dosa house in Bensalem though serves thali style (right term?), I probably would not classify it as Gujarati but certainly a change from the regular moghul style fare you find in most Indian restaurants around our area. http://sulekha.com/yellowpages/ypdisplay.a...Food+%26+Dining

You just had to go there, didn't you? Actually, I think Capogiro does have some sandwiches available, so a Mortadella sammy followed by a scoop of pistachio for dessert just to drive the point home could be a very good thing Or a brioche with a huge scoop of gelato for breakfast!!

I love their avacado flavour.

thanks again for the updates rbm.. actually I only soak the stones in water when I'm ready to use... should I have them in alll the time, what happens if I don't?

Awesome tutorial and pictures! can you post some pictures on knife angles you use for western style chef knifes, yanagi and usuba? I'm don't have a good idea of what to use and suspect that's the reason why I'm wrecking my stones. What do you use to relevel your stones? Also I read somewhere on Korin's site that it is not recommended to sharpen henckel / wusthof type stainless steels on waterstones something about not being effective for these styles of steel. Any truth to this?

It's just plain 'ol unseasoned hot water!

Indication they provided when they called to cancel my ressie last week was Mid May.

My vote goes to Thai. They use those bird chillies like there's no tomorrow.

Do you have a hierarchy of rice varieties? trying to learn more but we're limited to these here in the US distributed by JFC Japanese RIce sold in the US