Serious Eats - seriouseats.com

That will be Momofuku!!

This whole article articulates in such details on how to perfect the texture of the eggs. But it didn't mention about a big factor - how to remove the sulfuric taste of the egg yolk!

I watched Chef Pepin's cookshow once he taught the audience an important trick: to poke a tiny hole at the broad end of the egg (using a push pin or similar) before boiling. With this you can effectively eliminate the sulfuric smell and taste of the egg yolk, and simultaneously remove the greyish green "rim" around the yolk (which you can see between the egg white and the egg yolk from the pictures above).

This method has work perfectly for me! And these small details are what make a perfect egg!

"If there's another place in Manhattan to score this portion of fresh, almost grassy burrata for a measly $4, please point me to it"

That would be Di Palo's

I purchased the vacuum-sealed sliced Surryano ham from Sam Edwards. They advertised it as ultra thin but the ham was thick. Most importantly, it's dry! Very disappointing product.

When I wrote an email to customer service to explain the situation, the owner (?) wrote back that I have a "sophisticated" taste to demand the ham to be thin. Unbeliveably rude.

That's why they will never get my business again.

The best service and ham I had was from Benton.

If you love pig trotters and live in NYC, you must go to Hakata Tonton. The whole menu is devoted to pig trotters!

I collect salt. Everywhere I go I look for their local unique type of salt and bring it home. Hence I have salt from different places of different countries, so many different colors and textures! Most of them are mainly for collection, as I use pretty the same types (about 3-4) for cooking and eating.

I have similar problems when having diary food, but I tried and tested many things like you are doing right now. I found that for most aged cheese I am fine without having too much. Goat/sheep cheese and goat milk (and ice-cream) work really well for me!

Hi Nick,

Excellent review as always! I am wondering how you would compare Marea to Le Bernardin? Which one do you prefer (based on your own personal preference and judgement?)

kathryn, that's a brilliant idea!

That's for their lunch and has been there for awhile.

They just started to have a bar menu (a la carte) at their salon too.

I loved the gnocchi at Del Posto. It was pan seared so it had a crispy "skin" with a fluffy pillowy innard. The ragu that came with it was also excellent. The gnocchi was better than the one I had at Lupa and Babbo, even though they were also very good.

I agree with kathryn that the gnocchi at Hearth was excellent as well. You can get that at Insieme as well.

Sometimes when I make caprese salad, I use shredded shiso leaves instead of basil to go with mozzarella and tomato. It is inspired from my Japanese root. I love shiso!

Well, even the best restaurant in the world will not please everyone's palette. If you read around you will see there are plenty of people that criticized about Per Se, French Laundry. So now you know Ko isn't the best meal you have and you probably like somewhere else's tasting menu better. You move on, and try new place.