hathor
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Posts posted by hathor
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Regarding jgould chain of mark up: I work in the 'fashion industry'. Mark up goes like this: small factory in China produces a sweater but they need to pay an 'exporter' for the rights to ship, I'm a middle man (design/prod company), and I get a mark up for design, overseeing prod, shipping, I sell to a 'manufacturer' (say Liz Claiborne), who in turn sells it to a retailer (Saks). So costing goes like this: $2.00 ex-fty, $3.00 ex-exporter, $6.00 ex-middleman, $15.00 ex-manufactuer = $45.00 at the retailer. That's pretty normal type of mark up structure. Depressing...but, hey you asked!
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I think New York needs to be the bagel. but, I also think New York needs sub-divisions: Manhattan, Bronx, Brooklyn, Queens, and the rest of the state.
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Regaring jgould's comment that no other industry has a mark up structure like wine... think again. Virtually anything you buy at retail has been thru a similar chain of production and distribution.
But I have a question, that may be off-topic. What about restaurants in the EU? Are the required to go thru distributors as well? I know that in Italy you can go to the winery and buy directly, but what about an Italian restaurant that wants French wine? How does the UK get their wine? Is it as heavily taxed (penalized) as it is in the U.S?
Thanks.
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Does the vinegar flavor the egg? Do you also get a 'metallic' impression from the vinegar? Assume it is the acid that is doing the coagulating...so would lemon juice work?
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For my husband's 50th we threw an Arabian Nights party. I agree, costumes make everything more fun.
I created a 50 yard 'tent' that ran the length of the back yard, seating was on the ground with a narrow 50 yard long table, hundreds of pillows, thousands of candles. It was beautiful and fun. We were amazed at how everyone went completely over the top with the costumes.
Food was lamb, and olives, salads with mint...a very easy and flexible 'theme'.
So smart to make it a "controlled" potluck Woodburner! Have fun!
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Just came across a book that crosses the art and the food world: "The Artists Palate" subtitled: Cooking with the World's Greatest Artists. Should be interesting.
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Last weekend, we took a trip up to DIA:Beacon, the new museum dedicated to large scale art. I'm curious who determined that an arrangement of flourescent light bulbs was art. I'm sure discussing the essence of art is an ancient discussion, along with what is truth or beauty.
When I cook, I want balance in texture, color, like a painting; an interplay of flavors that develop much like the plot of a story, the drama of the heat of chili being soothed by the sweetness of an apple. When it all comes together, as I've intended, isn't that art?
After working in the kitchen for many hours, producing 'culinary art' that gets destroyed (eaten) by my guests, I sometimes feel like those Tibetan sand painters. Just at the moment you get it all done, it's gone.
Food is a necessity and pure, raw hunger doesn't require art. I live in a time and place where food is plentiful, so now I have the leisure to create art. I don't have to live with bare walls, or dress in a potato sack, I can't paint or sing, but I can please the eye, the palate, so to me, this is an art.
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Raw potatos are good and crunchy, and always worth a taste...but they do have an interesting side effect. They been know to cause worse gas that beans. So crunchers....beware!!
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My garlic critera: if the clove still feels firm and moist, no problem, go ahead and use it, removing the shoot. The other critical criteria: desperation....it's the only clove you have, no one (that would be my son) told me they used up the garlic, I'm hungry and its late. Of course I use it!
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I am sure you are so right.... big business trumps. So... we, the small people just carry on and hope to spread the word. No choice.
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My husband and I have been going to Col Legno for a long time as well. Thought it was 'our secret'.
The artichokes are fabulous, we order them before we take off our coats, we order them for friends that are late, and we eat their share. Then again I would eat artichokes at every meal if it was possible, make that practical.
Also highly recommend the roast quail, its almost as good as a favorite restaurant in Italy.
Regarding authenticty: authenticy is in the eye of the beholder in my opinion. Each cook or chef has a particular take on a dish, even within the same region, so if you eat one's dish and do not sample or know of the nuances of the guy's next door, you may come away with entirely different perception of 'authencity'. ...hope that makes sense.
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Methinks that there would be much more money to fight it if it became more of a mainstream voice.
What do you mean when you say money to fight it? Do you mean fight the mainstream mentality? Do you mean fight the quantity over quality mentality? Does anyone know if Slow Food partners with the Green Market group? That's certainly going more and more mainstream and would give Slow Food more exposure.
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I am a proud, card carrying member of Slow Food, and one of the best (funniest)solicitations for money was regarding the Heritage Turkeys. The gist of the letter was "we have saved these turkeys from extinction...and they are very tasty too." I completely agree with the concept of Slow Food, but they may want to 'adjust' thier sales pitch!
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Its very reassuring to read your posts...at least I'm not alone in my despair. We have to go to Florida this weekend and would love an upscale recommendation for a restaurant in the Delray area. Table cloths, no early birds, some place we can order with confidence...not fear.
Many thanks!!
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Sorry... I can't find the old okra thread, but I tried the fried okra recipe that I think Mayhaw Man posted. Tried it out on some guests and they inhaled them! The comments were along the line: I've never thought okra could taste good. I would never think of eating okra.
I'm ready to step up to the plate and defend okra.
You'll have find someone else to help you with the lima defense...
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Chick peas
Calves liver
Goat cheese (apparently I'm missing some cheese chromosone...tastes like tar to me, and no, I'm not trying it just one more time!)
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Any blog that starts with pictures of the kitties will certainly be good! Very cute! Looking forward to some California sunshine in your blog, New York is full of grey slushy, un-inspiring snow like stuff. What I would give for a good avocado...!
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Thursday night:
very spicy blue tiger prawns served with an avocado whipped cream and fried polenta. green salad. 1997 Brutaco Merlot that really held up to the spices.
Friday night: we're going out! I'm off duty on Friday nights!
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Many thanks for the details on the mussel jelly. Will give it a try this weekend and see how it goes.
How big are the crawfish tails that you get?? I only know how to get little bitty ones...usually frozen.
Good luck with dinner!
Sure we will all miss the photos and the sunshine, but look forward to next week's adventure.
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OH...that kind of kudu!! I don't why I was thinking of some kind of viney plant.
wonderful, wonderful blog! Believe you should be crowned Blog God!!
Can you detail the mussel jelly a bit more... what are you straining and reserving? Can you do the same thing with clams? oysters?
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I'm a New Yorker, living vicariously thru your reports...fantastic, many thanks.
but...what is "kudu" for kudu fillets?
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Hot tip from my college son...who is a connoisseur of Philly cheese steaks (which can only be obtained in Philly)....forget Geno's.
THE place to go is the street vendor on the corner of Broad and Spruce, available only during lunch time.
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Prego DillyBravo!
Buon Viaggio!!! Have a marvelous time, eat well, play hard!
bergamot oranges
in Italy: Cooking & Baking
Posted
There's an interesting article in today's NY Times...sure you can use the bergamots.
http://www.nytimes.com/2004/02/11/dining/11CHEF.html?8hpib
Sorry, I don't how to post the link.