StudentChefEclipse

Oh! Slow Food as opposed to McFakeFood. Pasta with oil and garlic sounds perfectly Slow to me!

I'd love to know whether you find the Slow Food Movement to be having an effect on American food. Or is it more prevalent in Europe, and especially Italy? Most of all, do you think it's a positive force, or do you think people will take the idea of "local" cuisine too far, and lose some of the creativity of mixing, so to speak? Thank you so much for your time here! You've been one of my inspirations over the years.

This is a phenomenon I used to only see in small, family-run operations. It seems to be spreading though, like a rash. Wish I had an ointment.

Ooops, my bad! I wasn't clear, so let me put it this way. The licorice were intended to be stirred into the coffee, and not as a sort of dessert "amuse". This is what's new to me. That's why I thought it was interesting that they were included in the coffee service. I still think it's different, and more daring than the rock-sugar stirrers and so on.

I've gotten to where I only watch the Iron Chef reruns. And I really hate to say it, but even *that* isn't about the food. Not sure what that says about me, really. I do have a real problem with anyone who says America's job is to "get out" of cooking. That looks like a serious case of "Fast Life Virus" to me.

I grew up in a military family and moved around quite a bit. So we experienced a lot of different foods growing up. I think the overall theory of eating we had influenced me more than any particular foods.

Last night, I dined at a fine local establishment. My companions ordered coffee at the end of the meal, and the server brought out a lovely small tray with lump white sugar, lump brown sugar, the usual Sweet 'n Low and Equal packets, and a lot of little dark things described as "chocolate-covered licorice lentils". This was a first for me. Seemed like a nice idea, but how common is it? Or anything like it?

Quote from Tess: "But the few times I have complained in a restaurant, it ended up being a great big hassle, even though it was invariably about a very clear issue like an item not being the way it was described on the menu at all. I actually had one manager bring the menu back and start going over the description word by word to try to persuade me I was wrong. For heaven's sake, the thing said it came with a sauce but it was served with no sauce. You should have heard the verbal gyrations she did to try to justify that. Anyone who's had experiences like mine is going to be very leery about getting into that again." This is clearly a piece of behavior some management folks pull when they are confronted, for lack of a better word, by a patron who is not going to stand for substandard food/service. Since I have no qualms about speaking with management when things are working out at all, I see this a lot. Managers who nod and smile and don't listen at all until they realize I've caught on and am now describing the small fire on their shirt. Managers who who look concerned but offer only excuses, or worst of all seem completely oblivious to the actual issue. (I get this one with people who put nuts in the food without warning. After I explain the food allergy and why I cannot eat this dish, they nod cluelessly. When I explain that some warning is warranted, and in some instances required, the continue to nod cluelessly and wander off. It's just lovely.) But worst of all are these people who will argue you to death. No wonder some people feel that it's too much trouble to bring it up at all. As far as being our "duty" or not... a service relationship is like any other. One partner cannot wander around clueless because they don't have all the information. If they choose cluelessness AFTER getting all the info, then we can bring in the superheroes and smack them about a bit. Sorta. *rant over. thank you*

QUOTE(StudentChefEclipse @ Sep 9 2004, 10:51 PM) Gods, I LOVE the British! Hedgehog is a large meatloaf sort of thingie with rice or other bits sticking out of it, no? Or am I channeling something odd from an old episode of Two Fat Ladies? Getting the info on this may help me understand why hedgehog crisps would be disgusting, provided we are not discussing actual hedgehogs. That I would understand. *quote*The crisps/chips really did purport to be flavoured with real hedghog. Which caused some fun in the press at the time* GAK!!!!

Not sick! You are a lovely, sharing person. Can I have a bite, too? (j/k)

I saw this at the local high-end food and wine emporium: SOFIA blanc de blancs in a rose-colored can smaller than a can of Coca-Cola. It came with a special straw. The idea put me off so much I didn't get many other details, but now I wish I had. Am I being a wine-snob here? Comments?

I am truly excited and thankful about all the replies here. There are a couple of microbrew pubs/restaurants in town, so I will make a list and start there. If I can manage while I am out and about shopping, I will also try listing the beers I've tried before and found not to my taste. Thanks, eGulleteers, and keep the suggestions coming!

Okay, I have to admit it. I don't much like beer, but I am willing to admit it might be the beers I have tried. *Some English ales, a Danish thing I can't recall, the usual American suspects...* I know that this is a good area for me to expand my culinary education, and that beer is fast becoming as important with food pairing as wine is. So I really want to "get it". So, what would you recommend as a good "start" for someone who wants to learn to enjoy beer, but is not happy with bitter sensations or the taste of yeast (per se)?? And thanks for the suggestions!

My father, bless him, damaged his nose when he was fairly young. He enjoyed food and could even smell some of the more pungent stuff my mom cooked. But he couldn't really taste anything, and resorted to adding a layer of black pepper to his meals so he could taste *something*. In school, we were taught in Basics and nearly every class after: Taste is 60% Smell. I am not sure it can be codified that way, really, but it does make sense.

That sux... the whole story this thread is based even listed the "big 8" complete with fish. Someone knows they're talking about, but haven't shared it. GAK! Sorry!

Yes, Steingarten did. Which brings me back to the, as it's been called "uninformed blather" of my previous post. If it's an actual syndrome, why don't the Chinese get headaches from Chinese food? Or why doesn't anyone get headaches from fresh tomatoes?

I heard in school that fresh tomatoes contain more MSG than you could ever find in any Asian meal. So, the people who complain about what was once called "Chinese Food Syndrome" are basically just psyching themselves out. Since news regarding the health risks of fresh tomatoes seems nil, I choose to believe that there aren't problems with MSG. Unless you go overboard. There are always risks in going overboard on anything, though. *shrug*

You can download and print the card free from www.FoodAllergyBuddy.com. It comes in versions for adults and children.

Well, I am going to continue to be off-topic here (though it isn't really, we are still kinda discussing a horrifying thing heard at a restaurant.) Snowangel, if I'd been anywhere and heard that I would have left with you. There's simply no need for that sort of behavior from servers or anyone else in the human race.

It does sound a little bit more like it belongs in a dance studio, doesn't it? Nevertheless. The word "omnivore" is perfectly fine for what people are describing here. Part of what bugs me about "flexitarian" is that first syllable. Most of the real vegetarians I know are that way for religious or ethical reasons, not reasons of fashion. There's nothing flexible about their commitment. I think I feel my usual defense of the language coming on. Time to go read someone who's truly creative and playful with it, I guess.

"You are The English Housewife! As published by Gervaise Markham in 1615, you are a wide-ranging work describing the ideal virtues needed to run a country estate. Light on vegetables, heavy on meat and sugar." This is one I have seen used, actually. M&R cookbooks are really fun, some of them. Neat quiz, thanks.

A library WOULD be the least Beard House could do. I have never had the pleasure of going there, but I would in a minute if I could get some decent research done. The NYC Public Library, I understand, has a good Culinary section, and would doubtless help with organizing such a library for Beard House. Food writing is what I have chosen to do with my culinary education and more and better scholarships would be great too. But i salivate (almost literally) at the thought of a tasty collection of food books available to professionals.

Okay... once in my youth I attended a party where no one actually smoked-up, but there were several dozen hashish brownies. I did not eat any. However, a friend of mine, a 6'8" former Episcopal priest, was apparently not aware of the drug-content and ate several. After he insisted on providing everyone with "communion wafers" made from white bread, and chasing the host around in a steeplechase over various fences, he sat down and polished off the remainder of the buffet. At that time there was a whole roast chicken, a half-gallon of potato salad, and gods know what else left. But it was a LOT. So my theory on the muchies has been that it really doesn't matter WHAT so much as HOW F---N' MUCH. Also... nothing like a Giant Stoned Priest to liven up an evening.

Gods, I LOVE the British! Hedgehog is a large meatloaf sort of thingie with rice or other bits sticking out of it, no? Or am I channeling something odd from an old episode of Two Fat Ladies? Getting the info on this may help me understand why hedgehog crisps would be disgusting, provided we are not discussing actual hedgehogs. That I would understand.

Many of the Native American students at school used to do vegetarian dishes from either their own tribal cook books and traditions (a nifty idea in itself) or from one of several cook books on Native American cuisine commercially available. I never had anything I didn't like, and that included some of the most fiery food I have ever downed. *whew!* Because today is brain-gas day, I can't think of the names of any of the cook books.