Serious Eats - seriouseats.com

Its real and its here... (as disgusting as it is)

Paula's Fried Butter Balls

2 sticks butter 2 ounces cream cheese Salt and pepper
1 cup all-purpose flour
1 egg, beaten
1 cup seasoned bread crumbs
Peanut oil, for frying

Cream the butter, cream cheese, salt and pepper together with an electric mixer until smooth. Using a very small ice cream scoop, or melon baller, form 1-inch balls of butter mixture and arrange them on a parchment or waxed paper lined sheet pan. Freeze until solid. Coat the frozen balls in flour, egg, and then bread crumbs and freeze again until solid.
When ready to fry, preheat oil in a deep-fryer to 350 degrees F.
Fry balls for 10 to 15 seconds until just light golden. Drain on paper towels before serving.

Full recipe is here: http://www.foodnetwork.com/recipes/paula-deen/paulas-fried-butter-balls-recipe/index.html

Whats the difference between this recipe and deep fried mozarella or deep frying whole turkeys or chickens (before baking) or even Krispy Kremes which are deep fried TWICE?? All of which I cannot stomach.

people seriously...butter mixed with cream cheese isn't that crazy...if any of you have ever eaten cheesecake..guess what? its got both butter and cream cheese..only thing not there is the deep frying that paula added! :)

Sakura-ya, how I love thee.
Joe, thanks for alerting the masses about these. Hehe

Wow! WTF, people?? Waiting 2 hours or more for a pizza?? That's insane.

I trust you Mr Adam! I love the se sites and love that when I read slice I can pretend I am back on the east coast and not in a town where Pizza Hut is considered gourmet! (pity me,please)

I'm sure the purist thought is that all these issues stem from Lahey throwing the dough. All of this could have been avoided if he hadn't thrown the dough...sigh. ;)

I went there last week and was very impressed. tuesday at 6pm 9 of us were sat down right away. me and my 8 friends (my "pizza club") got to try almost every pie which i liked. Santo was by far the best though so definitely get this if you go. feel free to check out my pizza blog: www.idreamofpizza.com

When I read AverageJoe's comment, it sounds like the party (later said to be JGV's) had already ordered pizzas before they sat there - perhaps at another table. Then, there this on Eater:

"Jean-Georges Vongerichten occupied a big table with an entourage, that moved to another table when the Food and Wine group arrived."

So, maybe they weren't getting preferential treatment at all.

Also, I've known places where the chefs were expected to dine at the restaurant regularly for quality control and similar purposes. And good chefs generally taste all the food they can while they are cooking. But you can't just take slices of customers' pizzas for QC, can you? If a (non-slice-joint) pizzeria wants to ensure they are making great pizza, they have to reserve some of the dough for QC. Most of the time that's not an issue. When a place newly opens and is running out of dough, it becomes an issue. But that's also the time when QC is most necessary.

Analogy time (yuck): Toyota couldn't meet demand when the Prius came out. Should they have canceled crash-tests to make a couple more customers happy?

Of course, maybe the mgr could have been nicer, maybe they should make more dough, yada yada yada.

Jim Lahey seems like a really chill guy, but I highly doubt the respectable (and lovable) Kuban is shilling for him. I will admit that we had service problems I was able to overlook; I understand that most restaurants get a week or two to get comfortable and work out the kinks. Co. instead got slammed from the moment the doors opened. It doesn't help that two tables are communal. As far as running out of pizzas, you might want to blame some of your fellow customers. We witnessed two different sets of people taking pizzas they hadn't ordered. I'm honest to a fault so I refused all three that came to us that weren't ours. Again, the table numbering and lack of experience likely had something to do with this.
I too would serve an investor before a customer, especially in the beginning, if only to put their mind at ease about the product they have invested in. They probably had some dough in the back 'just in case,' or maybe JGV called earlier saying he'd be by.

WHOA guys let's be a little peaceful.
wsup wit the love :)
yo i am am eager to check this place out regardless
anyway God Bless
and try to make peace over....what else....Pizza
Gianluca
http://www.pizzaandcoffee.com/

I'm with Diner1966 on that one, Simon. However, I bet if J-G knew the situation he would have refused those pies and insisted they went to the customers.

Ciao,

Paulie Gee

If I was Jean Georges and I spent millions of my dollars on this resto, you'd be damn sure I'd get a pie whenever I damn pleased and I wouldn't give a rat's ass about what your whiny ass thought about it.

You haven't seen any here? Myself,Tusayan, Superdlux, Alaina Browne between the 3 threads.

Not to mention other websites and the actual blog/print reviews.

And no, I have never met Jim. And no, you are not just a NYer with an experience, you are making outrageous allegations and stomping your feet. We get it, you had a long wait and saw the investors get special treatment, stop carrying on like a child.