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This has to be salary from food-related activities. Todd English and Vongerichten probably award themselves a relatively small salary from their corporation, in the hundreds of thousands, and not in the millions. This say nothing about how much money their companies make or how big their expense account is...

Basically the whole menu Au Pied de Cochon in Montreal is a fat overdose. Last time I went I ate a Lobster roll that had torchon foie gras on it and was made with a brioche bun, not to mention the mayo... Lipo-coma here I come, it is so freaking good too...

Alright, I already booked a lunch at Esca, at the request of somebody I can't say no to... I would rather not go with a "pure" french like Jean-Georges or Boulud... Spotted Pig look like a good idea. The Modern is a good idea too but I might go to the bar instead and order a few things... I'll keep Pearl Oyster bar in mind...

I've had an old braun for years and use it pretty often. I wonder how different this one is. It is a good tool but I would't use it for salsa that's for sure...

That said, maybe I am a bit of a nerd, but "accouterment" is a bit of a stretch of the english language. I mean, when borrowing a word from another language, at least spell it correctly...

What is unclear from the article is the process you used and the process Keller uses at Bouchon. It very well might be to save time on the prep that he buys frozen fries, that doesn't mean he doesn't use the double frying technique nor that he actually uses them frozen. My guess is that the potatoes are defrosted and fried as any decent fry is done: fried twice.

That said, I don't understand. I am from Montreal and every diner and greasy spoon with any respect for their customer use fresh potatoes and that's all of them. And they make their living with their fries, they must go through hundreds fo pounds of potatoes every week. I mean if "La Belle Province" and "Lafleur" can use fresh potatoes why would Keller do otherwise....

The recipes in the book are basically what is served in the restaurant (barely normalized for home cooking actually) so I am thinking not. There are simple things like the deer tartare (if you can find some) and possibly the foie-gras grilled cheese (that is heavenly). I'll take a look tonight to see if there is anything really simple in there.

a few local greasy spoons around here, Montreal, serve their hotdogs in cardboard little trays, hamburger in non-waxed paper, fries in paper bags and the actual take out containers are cardboard boxes as well... the only thing non-biodegradable they haven't figured out is something to hold poutine in...

I was just about to suggest your recipe Spanky... beat me to the punch...

I made quail eggs in the hole just a few weeks ago... I didn't know Danny Meyer was reading my blog! More seriously, is this on the menu at the Tavern or the Shake Shack because I really didn't know about it?

http://grubnoise.wordpress.com/2006/10/22/13/

I think McMuffins are an insult to teeth. Seriously, its all mush. I can't believe these Starbucks things being much better.

I lift my crappy-coffee-from-the-machine-at-work cup to you!

For me, everything is in the expectations. I remember one particular meal with my then girlfriend as a university student. The whole thing was for an anniversary of some sort (can't honestly remember what) and I had reserved in some classy Tunesian/Morrocan restaurant in town, I even reserved a place in the small moroccan salon they had with the pillows and the low table, the romantic lug that I was. Ended up ordering the most insipid and tasteless couscous royal in the history of man. The lamb was like cardboard, the Mergez awful and dry and everything about the experience incredibly disapointing. My date's tagine was just as bad. Terrible.