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mitmondol

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  1. I've read all the comments to this subject. I have one question after all that. Since when does have good food to be an "experience"? Is it not purely GOOD FOOD?! All these wonderful, celebrated new "star chefs'" are not just cooks, or shouldn't be? Personally I couldn't care less about a person's celebrity status, all I'm interested in is the food. The fact, that we made these people some kind of stars, creates the unpleasant experiences some people have to live through in their restaurants, one way or the other. Why does anybody have to pretend to be "an experienced diner", who is in the know of the current trend in food or wine? Why do we ( well, some of us)make good chefs seem like half gods?! They are not! And their establishments should not intimidate anyone either. And as for the bill... they should not rip anyone off! All this hyp about restaurants, celebrity chefs makes me sick, really. The people who actually cook at those places, are underpaid and not celebrities at all! The whole idea of this "star chef status" and the the prices of the food, and the inviroment in the "star" restaurants is just not right! I understand the price of prime ingredients. I understand the price of real estate, or renting. I do not understand the price of being a "celebrity" restaurant. I used to cook in restaurants in Vienna. I was portrayed in magazines in that city. I still believe, it is the love of good food,not the love of self, that should come through./ Sure, you all can say now, I was not successful enough, that's why I talk like this now. Not true. My belief is, Good food is anywhere! In fact, best food can be found in the most unexpected places!(hint, hint, Bourdin) In any case, if we think, really great food comes only from" celebrity chefs'" kitchens, we are in trouble. Great food can be on our tables any day. celebrity status doesn't mean the person will satisfy your tastebuds. It doesn't mean it IS the epitome of food either. It only means the person made it in business. And don't let anyone tell you otherwise! They will.
  2. Don't know, sounds to me like pet food! And I know I don't feed the commercial stuff to my pets anymore after reading labels... I hopr your list didn't say byproducts.. did it?
  3. why not bake a whole duck?! In a 300F oven. Stuff the bird with peeled, sliced quinces. Pour melted butter over the bird and roast in the oven for 10 minutes or so.Pour a little white wine on top ( 1/2 cup or so) , and roast, basting, for about an hour (or less). Increase the oven heat to 500F and roast until skin is crisp, about 5-8 minutes, depending on your oven. Serve with a risotto, made with the giblets of the bird, and braised red cabbage. It will serve onle 2.
  4. Hi, I don't know if this is the right place for this question, but hey, can't hurt to try! What I'm really interested in is the slow, long smoking, to actually preserv food. I'm from Europe and I miss those strong smoked flavors! We used to make sausage at home and take it to a smoke house where they wouls smoke it for at least a week . And I know , nothing was ever brined . Any idea how could I do this at home? I REALLY would like to have that kind of bacon! It doesn't have trace of meat, only the fat, slow smoked, it keeps forever and it's wonderful! Gosh, I'm hungry now! Thanks for any ideas you may have!
  5. mitmondol

    Thanksgiving Sides

    Boy, what happened?! I thought I just replied! Now it seems it didn't happen. Anyway, Seth, I was trying to tell you about some totally different traditions we have in Europe. I cook a turkey on Christmas day, because Thanksgiving day doesn't exist. Stuff it with a chestnut-goose liver mixture. For sides, I make mashed potatoes (that's same!), have to have red cabbage, brussel sprouts with almonds, a chunky apple sauce mixed with fresh, grated horseradish. Roasted quinces, may add amushroom dish. and freshly baked bread, kind of like rolls. No pies though, totally different desserts. Like a yeast dough roll with poppyseed filling.
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