chow guy

"Just be gracious about it. The problem I have is with the word "complain". Don't complain. Just point out what isn't pleasing about the dish and ask politely if it can be fixed. Are they gonna say no? Smile and don't be accusing about it. Life isn't perfect. So you got a bum dish: it's not the end of the world! If the kitchen will fix it, fine. If not, then leave." I agree 100%. Also, I very graciously ask the server lots of questions like: "Are th mussels fresh" (as in never have been frozen)? or "Is it going to be a problem getting my meat really rare... not uncooked and not medium rare"? I warn them ahead of time that I can order something else if they think it's going to be a problem. The ball is then in their court and then if I have to send it back I have already warned them what was accepable. Attitude is everything when complaining. Sometimes you can tell complaining will do no good at all. I just don't go back and ofcourse tell 10 friends about the experience. Which reminds me I also always tell 10 friends about a good experience and make sure to register compliments as well, particularly to the chef or about great service to the manager.

This post is making me feel a bit like Piggy from "Lord of the Flies". I must preface with the fact that I do catering, shop wholesale or Costco and have two full kitchens and three refridgerators at our house. I never run out of the following: Garlic,ginger,onions,carrots Rice:Basmati,sushi,wild Noodles: Lots of pastas, but always tortellini, angelhair,elbow macaroni,lasagna, spaghetti and ramen Tomato products of all kinds Ethnic seasonings: curry pastes (Indian and Thai),Tamarind paste, fish sauce oyster sauce,Terriaki,Mirin,Miso,wasabi,pesto Hot sauces:Smabal chili paste w/garlic,Tobassco, Blind Betty Several kinds of mustards,pickles,olives and capers, peanut butter,tahini, anchovy paste Chimayo dried red chile and frozen green chile Oils: EVOL, dark sesame,canola ,peanut,corn,butter,ghee Pine nuts, pecans,sesame seeds, chocolate chips, frozen berries,applesauce,tomato juice Frozen: meat balls, chicken breasts,salmon filets,shrimp, scallops,Boca Burgers,pita, tortillas, filo Having all this on hand makes dinner prep a snap, especially since my wife is vegetarian and I usually cook two different entrees.

I love beets and I love horseradish. In fact I'm going to grow it again this year. Would you share the recipe? Many thanks.

Katie, Your comment is well taken and reminds me of an interview for a waiter job I had at a prissy French place (years ago). The person interviewing me requested I give him back his gold Cross pen. I told him it was mine and he got very angry and rattled. I let him act out a bit and then asked him if his initials were also SLS as I flashed my pen in front him.

Tyler Florence is my favorite I Can't stand Flay or Emeril

Do an American version of a triffle: Tall glass filled with spongecake or angel food or crumbled cookies soaked in Grand Marnier then a layer of macerated stawberries, layer of whipped cream and then brlueberries etc. etc. With a mini flag popped into thre top. Not a lot of prep time and you've got your rw&b stripes.

I second that emotion. So often interviewees have seemed like they're hung over, depressed or half asleep. Also, be on time, neat and clean and open to possibilities.

Organic and free range will eat up a $100 budget in no time at all. I think $4 per person is "waay" too low for even a non organic menu. It will really limit your creativity. You should probably think vegetarian with a meat option rather than the other way around. I often do pasta and curry dishes with meat options like meat balls or chicken on the side. You can also do fried rice or casseroles with meat or seafood options. Soup or stew like Minestrone, Coq(&seitan) Au Vin and a nice salad and good bread are also great for large gorups. Where is your community? I have always loved the concept of co-housing. Good Luck

Last summer at the Gramercy Tavern, I had an excellent black pepper ice cream served with a Pear Tart Tatin with basil syrup. It was delicious.

Cynthia, Thanks for the great link. I have never seen plants for the mole chiles around here. Isn't it a trip we have to order from Indianana? (since we live in the chile capital of the world). I am going order Chimayo, Hatch, and for mole: Isleno Mulato, Cascabelle, Chilhuache and Pasilla plants. Don't forget the Firery Food Show this weekend.

A trend that I have noticed here in the Southwest is, national chain restaurant as show.. or one stop family entertainment, (why go out after dinner when you can get ample stimulation under one roof)? Inferior ethnic or specialty food is served with lots of gimmicks in decor like huge props (Chinese horses, the Pope,sawdust with calico and loud music to fit the theme etc.) and "cutesy" costumed young, good looking servers that "entertain" with meat on a sword, group songs, drawing on paper tableclothes etc. Folks here don't even notice they are paying way too much for inferior food. But heck, they are getting "entertained". I think this is where the "business" of restaurants is headed or shall I say... has arrived

Excellent point about the veal. I've never tried chicken but I often do substitute turkey breast when I make it myself, except on my birthday in July when I have the veal. It became a birthday ritual many years ago.

For tuna sandwiches I use white Albacore tuna packed in water. celery, chopped onion. good mayo, celery salt, pepper and a bit of wasabi powder. Spread on rye toast with lettuce and sliced tomato. My wife adds pickle relish but I prefer it plain. When It comes to Nicosie salad or one of my FAVORITE summer meals VITTELO TONNATO I use good italian tuna packed in oil.

During my first gig cooking dinner in a very fancy Park Avenue apartment for famous folks and Opera stars the hostess rang her little servant bell and summoned me tableside. She whispered in my ear, "The poulet Estragon is not cooked through". My quick sotto voce reply, "Page262 Julia Child Mastering the Art of French Cooking vol 1. Do not overcook the chicken, it should be pink at the joints". It was more than pink unfortunately and the reason I could quote Julia so lucidly, was that I referred to the recipe countless times while cooking since I was so nervous. (P.S.I worked for the lady for several years after my little debut). Act confident even when you are totally a mess inside. I was cooking a dinner party for a Park Avenue socialite. When she told me that Andy Warhol was a guest, I warned her that there would not be enogh food since he always traveled with an entourage. She told me not to worry about it. Warhol came with his usual entourage of 25 and I had to hit several local Grestede's Markets to find enough salad, tortellini, cream and cheese to throw together some food for the uninvited hoard. You will often have to think quickly on your feet. I was doing a dinner for a United Nations delegation that required the baby lamb be brought out on a litter carried by six uniformed countrymen. The lamb slipped off the litter and the aide de camp clapped his hands and said,"Bring out the other lamb" (as if there were another lamb) Like magic the "other" lamb was brought out. I catered the opening reception at the newly renovated 86th floor observatory at the Empire State Building in 1978. After many, many meetings and logistisizing, the evening of the event we arrived to discover the elevator that went up the final floors was locked and we had to schlep tons of stuff up five or six floors. Plan! Plan! Plan! and then Plan! Moments before delivering a wedding cake the cleaning lady "moved one of the boxes the cake was in, as though it were cleaning supplies.There was a terrible lack of buttercream on one side of the cake. There was no time to make buttercream so I went to a nearby bakery and after a tearful plea they sold me some. In the back of the van on the way downtown. I repaired the cake and used Waay too many flowers to decorate. Remember there is always a front and back to every cake. Thank goodness for the kindness of strangers the cake got raves.

An ideal Easter for me would include: Spicy Bloody Mary's, smoked salmon (w/ all the fixins) and a fritatta for breakfast. Milk fed baby lamb in an egg /lemon sauce with marjoram and baby artichokes for dinner with a butterscotch/ cashew pie with grahm cracker crust for dessert. And ofcourse chocolates from Krause's Candy (in Saugerties NY) all day.

Andrew, Yes, they are also grown in Florida and can be found even at large supermarkets there. I would not buy a box of them at $48. First, the price is too high and second they need to be eaten when fully ripe so it really is hit or miss when shipped long distances.

I drive way out of the way to get sushi at Nodas' Japanese Cuisine ("waay" out on Southern Boulevard in Rio Rancho). Excellent quality and lovely people. He also does an amazing chefs table (4 guest minimum) for either $50 or $100. I also like Minato And Japanese Kitchen in town for sushi. Sounds like you had a great grazing party. I also really like Zinc and Orchid Thai as well.

I just returned a borrowed copy ot "The Making of a Chef" by Michael Ruhlman". It's a good choice for someone who wants an inside look into the Culinary Institute. I am reading Trillins' American Fried again for a good chuckle. I'm Looking fo books on Tuscany (not just guidebooks). There are none in the used book stores these days since "Tuscan Sun" (the movie) opened. Any recommendations?

Karen, I am flabbergasted, You have mentioned manyof my must have comfort foods, when things get tough. I buy several kinds of bread and cheeses like St Andre, Brie and Cabrales, Dulce de Leche ice cream, Pasta (Putanesca or fresh clam sauce). Roast chicken, Mashed Yukon Gold potatoes and celery root with gravy (I always have some gravy in the freezer for just such an emegency) and Cozy Shack rice pudding with a mixed berry sauce and whipped cream. I aslo run to cheesy enchiladas with Chymayo red chile, Hot and Sour soup, Totellini en brodo and Thai style duck noodle bowl for comfort.

Tora Bora House Afghan Cuisisne is a good bet locatedat 6219 Montgomery NE 830-6991. Anapurna Ayurvedic Cuisine has a branch on Yale that is open for dinner. It's excellent . Teaja is a good Korean place located in the strip mall next to Smiths on Lomas and San Pedro. Cau House Vietnamese on Zuni near San Mateo is also good. Good luck on your boards.

Reading this thread made me realize that I watch much less of the Food Network these days. I hate the direction they're programing has taken. I still watch Cook's Tour, Tylers' shows and Food Finds. I also find that I'm going back to PBS for the old standbys. I have a terrible aversion to Emeril ( I think he's even bored with himself).

NVNVGIRL, I learned to make artichokes almost exactly like your recipe while renting a room from an Italian lady on the upper West Side years ago. They always get raves when I serve them. The only thing I do differently is Instead of parsleyI use a few spigs of thyme or marjoram. 4 sprigs parsley 4 cloves garlic, split 2 bay leaves 2 lemons, cut in half 1 cup (or more) white wine 2 Tbsp. olive oil 1 qt water or chicken broth salt and pepper artichokes I serve with melted butter and lots of lemon.

This is a great thread WHAT WAS MY FAMILYS' FOOD CULTURE? We were middle class American with Irish and Alsatian accents. My mother was a great cook and did homemade soups, great tomato sauce, corrned beef and cabbage and all the typical roasts and casseroles. My Irish Grandmother did not cook very often but she would do kidney stew. The Alsatian side made great onion soup, and pork with red cabbage. My grandfather had a Saturday morning mens group that hung out in the kitchen eating smelly cheeses(Lindberger etc.), drinking strong ales and beers and eating things like bock wurst, raw clams and shad roe. WAS MEAL TIME IMPORTANT? Yes, very important. For years we would come home from school at lunchtime for the main meal of the day. If the noon whistle blew and the meal was not on the table. My grandfather would bring out salteen crackers and milk and not eat his meal which caused my mother and grandmother lots of pain and promtness. We always ate together, even afetr my parents opened up a bar/ restaurant. We would all be shuttled down to "the place"for dinner. Breakfast however was never important. WAS COOKING IMPORTANT? Yes. My mother and grandmother took great pride in cooking and using fresh ingredients. WHAT WAS THE PENALTY FOR ELBOWS ON THE TABLE? Table manners were VERY important and severly inforced. Elbows on the table got a wack with a flat maple stick. Not asking to be excused from the table meant you had to sit alone at table for a while after everyone was done. You had to finish everything on your plate or it would be brought back out of the fridge for the next meal without being heated. WHO COOKED? My mother and grandmother cooked except on rare ocassions my dad would make mushroom soup or lobster bisque or something he loved. Then after my parents openened thier restaurant and I got boored with their tiny menu. My mother said,"You can read, there are lots of cookbooks at home, cook your own dinner if you don't want to come down here. So at 11 years old I began to do just that. WHERE RESTAURANT MEALS COMMON? Yes. We went out at least once a week. I was wrestling whole lobsters , eating raw clams and loving elaborate Riestafels by the time I was five years old. My parents loved to eat out in nice restaurants and trainned their kids to know how to dine. WAS THERE A KIDDIE TABLE? At holidays only. It was in a different room too. WHEN DID YOU TASTE YOUR FIRST WINE? I've seen home movies of my grandfather giving me wine as a toddler. I did not like it and everyone got a giggle. My twin on the other hand looked like a real boozer even at three. WAS THERE A PRE MEAL PRAYER? For years there was grace at holiday or Sunday dinners only. Then many years later my mother became quite religious and there was always a prayer. WAS THERE A ROTATING MENU? Not really, but certain things showed up often on certain days like: Manhattan clam chowder and Mac and Cheese on Fridays. Sunday dinner was at noon and would feature roast beef quite often. Sunday night supper would ofetn feature Dee Dum Diddy. It was Velveeta cheese melted in a double boiler with sauted green peppers, Worchestershire and hot sauces . Then it was served over toast. HOW MUCH OF YOUR FAMILY CULTURE IS BEING REPLICATED IN YOUR PRESENT LIFE? I make most things from scratch with fresh ingredients like my family did. Including lots of soups, stews and sauces. I don't do large meat meals like roast beef since my wife is vegetarian but I will do corned beef and cabbage on St Patricks Day and I also make Alsatian specialties and love cheeses. My wife eats fish so I buy alot of fresh clams for soups and sauces and seafood of all kinds. I never developed a taste for shad roe and it was one of my fathers favorite foods. We eat dinner together almost every night. In fact when she comes home from work dinner is waiting.

My first drink was 2 six packs of Budweiser..... It was the summer after graduation from high school and I was still sweet sixteen and working (seven days a week, three meals a day) at a hotel in the Catskills. The trees started dancing and coming alive and then the spinning and ofcourse the next morning an awful hangover. I was off and running and got into all kinds of scrapes before going to the city to college that fall where I could really party hardy. Oh my, how things have changed. Thank goodness.

From the time I was a little boy I have always eaten one thing at a time on my dinner plate . It used to make my grandfather crazy. I told him, "I like the taste of each thing by itself." I still do. I use a Chinese clever (the same one for over 25 years) instead of my expensive chefs knife to cut almost everything. It feels better and is more versatile. I have even been ridiculed on line in restaurant jobs for this practice. I have to use an ancient ladel that was my mothers. I will go nuts looking for it (we have two kitchens at our house so things get scattered sometimes). The ladel has just the right "feel" and shape, particularly for skimming . There are certain pans that must be used for certain dishes. I won't elaborate We have two sets of everyday flatwear. I cannot use the lightweight set for some reason. I will get up from the table and replace it with the heavier one. When drinking anything bubbly I forgo the expensive flute glass for a thinner etched victorian glass that was my grandmothers. It feels better. I have to admit, until I read this thread and started thinking about it, I never knew I had so many foibles.