JAFO's NEWS - the FUN in FunKo
POP! Exclusives for Entertainment Earth
Friday, February 13, 2009
Thursday, February 12, 2009
T.O.D.D. - it takes over your life !!
TODD is shorts for ..
Toy Obsession Disorder Days
First we meet at Penn Station ..
then off to Toy Tokyo
Toy Obsession Disorder Days
First we meet at Penn Station ..
then off to Toy Tokyo
Then hang out for this Event ..
and get some Turtles for Andy (skatefink)
Wednesday, February 11, 2009
Top Chef .. Week 12 - The Last Supper
Culinary legends Jacques Pepin,
Lidia Bastiniach, and others visit!
Carla wins the
Egg
Quickfire Challenge
Carla - Green Eggs & Ham
Fabio wins the Last Supper Elimination
Fabio - Roasted Chicken with Caramelized Onions and Roasted Potatoes
Carla - Squab and English Peas with Red Wine Sauce
This looked AWESOME by Carla !!
Bu-Bye Leah ..
Pack Your Knives & Go !!
Check back here on Thursday's after the new episodes ..
BRAVO Wednesday nights @ 10 pm
This looked AWESOME by Carla !!
Bu-Bye Leah ..
Pack Your Knives & Go !!
Check back here on Thursday's after the new episodes ..
BRAVO Wednesday nights @ 10 pm
TOP CHEF
NYCC Pictures - Zenescope
It was busy busy busy at the ...
Zenescope Booth during the NYCC
Zenescope Booth during the NYCC
Thanx David for all the help getting the exclusives
that I needed without having to go bust !!
World Famous Colorist
Nei Ruffino w/ David
Nei Ruffino w/ David
Pat Croce (owner of the 76'ers)
was there signing the
new book he is writing for them ..
Raven Gregory
World Famous Writer
Was in attendance for the Con too !!
MORE NYCC STUFF
SOON
was there signing the
new book he is writing for them ..
Raven Gregory
World Famous Writer
Was in attendance for the Con too !!
MORE NYCC STUFF
SOON
Tuesday, February 10, 2009
Monday, February 9, 2009
Sunday, February 8, 2009
Saturday Night Dinner - Uncle Jack's Steakhouse
Last night we went out after the Con for a good meal ..
Uncle Jack's Steakhouse
Check the MENU out
I had to have this Ceaser Salad ..
AWESOME !!
We all each had a ...
New York Strip
USDA Prime Sirloin
Prepared and Served in its own Juices
Then it was off to ..
For some serious drinking ..
Uncle Jack's Steakhouse
Check the MENU out
I had to have this Ceaser Salad ..
AWESOME !!
We all each had a ...
New York Strip
USDA Prime Sirloin
Prepared and Served in its own Juices
Then it was off to ..
For some serious drinking ..
Saturday, February 7, 2009
Uglydoll Stuff from NYCC 2009
With David
The Booth
Vinyl Collection Series 1
Hidden Poe Exclusive
Chrissy & Sergio with David
Friday, February 6, 2009
NYCC is Feb 6th - 8th - ZENE-NEWS
I hope to get some cool pictures too !!
Going to these panels for sure !!!
Going to these panels for sure !!!
Wednesday, February 4, 2009
Top Chef .. Week 11 - Give my Creation LIFE !!!
Guest Judge Eric Ripert
How do you think the chefs did filleting their fish?
Stefan definitely did very well on that challenge. The arctic char was his weakness but it was very acceptable. Carla really sabotaged the sardines. Hosea in particular did an excellent job on the arctic char. The group overall reflects what I see all the time with young chefs and line cooks — they are uncomfortable and lack confidence in filleting fish. It’s one of the basics of learning how to cook, therefore I always encourage our team (or anyone) to spend time with the fish butcher to learn better techniques.
Which dishes do you think were the hardest to replicate?
At Le Bernardin we focus mostly on flavors and harmony between all the components of the dish keeping in mind that the fish is the star of the plate. Since fish is so delicate we believe in not overcomplicating and overwhelming a dish. Presentation is never the priority at first. All our focus is in the technique and the precision used to build flavors. Looking at one of our dishes, it can be deceiving and appear extra simple, but that is our intention and challenge. However, as soon as you taste it you enjoy a subtle complexity of textures and refined flavors. For example, the black bass, the dish that Jaime had to reproduce, represents our style and philosophy the most and therefore was the most difficult to replicate.
Stefan: Baked Lobster with Asparagus Hollandaise Sauce
Stefan wins the Le Bernardin Elimination
Recreate dishes from Eric's Restaurant
Le Bernardin: Baked Lobster with Asparagus Hollandaise Sauce
More on Eric's Episode Blog
Bu-Bye Jamie ..
Pack Your Knives & Go !!
TOP CHEF
Stefan definitely did very well on that challenge. The arctic char was his weakness but it was very acceptable. Carla really sabotaged the sardines. Hosea in particular did an excellent job on the arctic char. The group overall reflects what I see all the time with young chefs and line cooks — they are uncomfortable and lack confidence in filleting fish. It’s one of the basics of learning how to cook, therefore I always encourage our team (or anyone) to spend time with the fish butcher to learn better techniques.
Stefan wins the
Fillet the Fish
Quickfire Challenge
Which dishes do you think were the hardest to replicate?
At Le Bernardin we focus mostly on flavors and harmony between all the components of the dish keeping in mind that the fish is the star of the plate. Since fish is so delicate we believe in not overcomplicating and overwhelming a dish. Presentation is never the priority at first. All our focus is in the technique and the precision used to build flavors. Looking at one of our dishes, it can be deceiving and appear extra simple, but that is our intention and challenge. However, as soon as you taste it you enjoy a subtle complexity of textures and refined flavors. For example, the black bass, the dish that Jaime had to reproduce, represents our style and philosophy the most and therefore was the most difficult to replicate.
Stefan: Baked Lobster with Asparagus Hollandaise Sauce
Stefan wins the Le Bernardin Elimination
Recreate dishes from Eric's Restaurant
Le Bernardin: Baked Lobster with Asparagus Hollandaise Sauce
More on Eric's Episode Blog
Bu-Bye Jamie ..
Pack Your Knives & Go !!
Check back here on Thursday's after the new episodes ..
BRAVO Wednesday nights @ 10 pm
BRAVO Wednesday nights @ 10 pm
TOP CHEF
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