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hathor

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About hathor

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    New York, Montone, Italy

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  1. Sounds like a flurry of mistakes...but where is the criminal intent? And as gfron says, if you're allergy is that severe, carry the damn epi-pen everywhere. I don't think the world is full of idiots; but surely the diner bears some responsibility for taking care of himself.
  2. Dual-fuel ranges

    Wow...love that double oven. Very nice! Electric ranges absolutely are the most infuriating, useless, frustrating things on the planet. Invented by food stylist for photo shoots, not for cooking. If you enjoy the zen of waiting for water to boil...electric is the way to go. If scorching food because the response time is so ...incredibly....slow, then by all means go electric. They are however easy to clean, until you spill something, then after going at it with a razor blade, a pick ax seems like a good idea...this is the range for you! But wait...let me tell you how I really feel.... #nochoicebutelectricsoIamdoomed
  3. Here's the kicker...different seas have different levels of salt! Now what? LOL! I've seen and read all sorts of theories about the amount of salt. Find what you like & enjoy it. That's the absolute beauty of home cooking.
  4. Restaurant Ticketing Systems

    I wonder if people would be more receptive after they've been there once? I think my hesitation would be if I've never been to the restaurant, would I want to prepay? Unless, of course, the press was off the hook! Maybe add the pre-pay as an option with a little 'discount' for regulars? Would a membership club idea appeal? I'd also prefer to have the tip included. Leave all the booze/wine optional. Make it as no brainless as possible. You can figure out how to get tips added onto the booze part...
  5. Cacio e pepe is a 'traditional' southern Italian recipe. Traditional means every household makes it differently. And it's cucina e povera, poor people food, so that means no food goes to waste & you use what you have. About the only thing I'd say is a constant is to use dried spaghetti. The rest is up to personal taste & what's in the fridge. My version is something like a carbonara e pepe. I use egg. Sometimes I go completely radical and throw in some saffron. Delicious. I like lots of pepper, so that's what I use. When I get tired of grinding & it looks right, I'm done. relax. enjoy. (P.S. Salt in the pasta water: its not a measurement, it's a mantra: "The pasta water should be as salty as the sea."
  6. I'm with Mjx... the pan to use is the one you have available. Preferably a saute pan with a thick bottom. It's more about timing, technique & flavorful stock than it is about the pan. I'm a dead-on purist. You can make rice in all sorts of pots, pans and even canning jars; but you've made a rice dish, not risotto. Nothing wrong with that at all. Nothing un-delicious. It's just not a risotto.
  7. Rethinking the restaurant

    You can ace this by taking the immense amount of knowledge here and laying out the reasons why the original premise is flawed. There is no shame in saying Plan A didn't work, here's Plan B or Plan C. The ability to process information, articulate your reasoning and develop iterations would demonstrate your understanding of the assignment. Go for it.
  8. Rethinking the restaurant

    Well, HFT. Harrison..you've certainly come to the right place to have this sort of discussion! I think we've established this isn't a practical concept, or even a particularly desired concept. But, the volume of replies means you've sparked something Just for fun. Let's pretend it was actually possible to do what you suggest. My Fantasy Restaurant: Whatever Your Stomach Desires. However, in my version of the fantasy, I don't have to wait 24 hours...it comes immediately after I've finished my cocktail. BTW, I'm picturing something like what Judy Jetson had in her kitchen (Harrison, you're too young..Google up The Jetsons cartoons)...the food pops out of a machine, delivered by a robot. How would that play out? Would diners oogle each others plates and ask to order what 'they're having'? Would there be one-upmanship? A spit-roasted Bull-Sheep-Goat-Tur-Ducken BBQ? It would be a fabulous social experiment...and the metrics could be debated forever! Have fun with your paper!
  9. Nice little podcast on Herschels:
  10. Cooking in a hotel room

    Ping me next time you need to go to Philly. It's full of gems. Not sure how I would feel about smelling that food in the hallway...or if I had the room after you. Just sayin....
  11. Aww shucks...thanks! Nice to poke around again.
  12. You're just a sucker for the cloud soft lining, aren't you?
  13. Love my Breville. Actually love all my Breville appliances...even the toaster.
  14. Thanks for the comments. I hear you on the clickbait. It dumbs down the whole page. 99% of my reading is done digitally, in part because it feels more eco-groovy, in part because it's so portable. Also love the multi-media aspect of digital. You can put in as many pics or illustrations as you want (or as memory allows). It's liberating.
  15. e-cookbooks

    Ciao Mike. If most of your e-books are in pdf that's a significant limitation to interactive spreadsheets. As Chris Hennes mentioned, you could set up a webpage to do that and the webpage could be password protected, behind a paywall etc etc. There are many choices. If you did around on some of the e-book publishing sites and forums you can probably find some answers.
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