I'm sorry, but Marcel's "new and innovative" techniques are a merely a laundry list of very common ones done already (and for a while now) by the more well known "molecular gastronomist" chefs. The isomalt capsule?--seen it (by Jose Andreas) Coffee caviar? It's done with calcium chloride and alginate. (pioneered by Ferran Adria.) I promise you, Wylie was likely yawning inside at these copycat techniques, poorly recreated by a tecnho-groupie.
Yes, it's cool, but is there any soul there? Does it taste better or is it different simply for the sake of being different? Manipulating textures and contrasting expectations of your diners is very innovative, but there's a very thin line between one's own interpretation of techniques, and simply jumping on the bandwagon.

Yep, it's Minamoto. Thanks!! Been driving me crazy all morning.

What's the name of that beautiful confectionery (I think it's on Madison Avenue) that sells Japanese confections like jellied cherries and other beautiful edible works of art?

No login, just and application error.

Need some suggestions for when my family is in town for my wedding. (It's at Blue Hill, so we've got that one covered.)

Blue Hill Stone Barns
www.bluehillstonebarns.com
It's in Pocantico Hills--right by Tarrytown. Don't miss it.

Anyone know how to cut mangos in that crosshatch pattern so you can eat them whole on a stick? I really want to learn how to do that.
Here are some examples:
http://flickr.com/search/?q=mango+on+...

Where can I find a place that cuts mangos in that crosshatch pattern so you can eat them whole on a stick? I really want to learn how to do that.

BABY BISTRO COOKBOOK!!
http://www.booksite.com/texis/scripts...

Boulder Ice Cream Company makes great coconut--I know it's available at Whole Foods in San Francisco. Also, Gelato Massimo, made in Watsonville, CA and sold throughout the state makes great coconut gelato. It's REALLY good. (and healthier than ice cream though you would never guess.)

Momofuku!!!

Lupa is great. Don't miss it...

Forgive me if I'm wrong, but isn't it the content and the community that make Chowhound Chowhound? A new, clean, modern interface does not a "corporate" website make! The content is still unpaid for and completely real. It's just changed clothes.

Would you judge a person for the clothes he wears? Should we all start wearing flour sacks to avoid being labeled as "corporate" too? It seems to me that a lot of close consideration in order better serve the Chowhound community went into this redesign. I see nothing more "cold" or "impersonal" than before.

And really, how is scrolling down more "drone like" than see-sawing back and forth with my browser's back button? That always made me seasick. And the old small blue lettering made my eyes burn after a while...

I like the new site and it really does seem that the Chowhound team is listening to constructive criticism. I'm not saying it's perfect, or that everyone's negative points are invalid, but it really is better than before.

Can we have your recipe?

Make Indian lime pickle! It's a spicy condiment made with limes, salt, chilies, and spices. Kind of along the lines of preserved lemons (in terms of how you make them.) Lime pickle is so good! I don't have an exact recipe, but I'm sure you can find one in a good Indian cookbook, like one by Madhur Jaffrey.

Town Hall. It has a great vibe and great food.

I am a devout All-Clad fan--I suggest you buy their 12-inch fry pan. Most people never buy one that large, but the extra two inches makes a big difference! It conducts heat evenly and dependably (and has an extra handle like the kind on stockpots.) A worthwhile investment...

I'm headed to Sicily (and Malta) for about 3 weeks in September. All the guidebook suggestions in terms of restaurants seem a little "advertised." Does anyone have suggestions? I'll be pretty much traveling all around the perimeter of the island, so all areas are pertinent...
Help! I don't want to eat in tourist traps! Fancy and un-fancy places welcome!

Where in San Francisco can I find whole roots and barks to brew root beer with? I'd like a specific place, please. Don't just tell me "Chinatown." Thanks!