SKinCA

SkinCA said: "Do you assume that there is no legitimate give and take between equals in the cooking world? That Chef Trotter couldn't simply have asked the other chefs if it was possible to replace foie, given his (Trotter's) current feelings on the subject? FB replies: Well, is there any legitimate give and take in the foie gras community? Why dont you guys fly to France or to Canada to enjoy your foie gras?" So, your answer is.....? At least this has been a lively thread. Cheers all.

What you are essentially saying above is that Chef Trotter should have 'vetoed' the wishes of Heston B/Tetsuya/diners who expect foie gras(possibly) to serve/enjoy because he doesnt want to serve foie gras himself? In other words, you are upset because he didnt trample upon the rights of others to cook or eat foie gras. Hmm.. ← I want to know why, FB, in your world, people either "veto" others wishes or "trample upon the rights of others"? Do you assume that there is no legitimate give and take between equals in the cooking world? That Chef Trotter couldn't simply have asked the other chefs if it was possible to replace foie, given his (Trotter's) current feelings on the subject? Do you think Chefs Blumenthal and Wakuda would stamp their feet, hold their breath and fall down on the floor if asked to take their host's wishes into account? I doubt it. Most adults don't react like that. But maybe, just maybe, this issue isn't that critical to CT and he gives it lip service when it gets his name in the papers but can't be bothered to follow through. Just a thought. But no - I doubt it. That would be.....hypocritical, wouldn't it? Maybe not serving foie at his restaurant is really about ecomonics and not ethics. I don't know. I don't work at a restaurant, never have. But I've been told by at least one chef that foie gras is quite expensive for him to offer and doesn't neccessarily pay for itself. I'm sure you'll have an exhaustive reply. Just don't call me "luv", please.

Can someone out there speak on the topic of mentoring in a professional kitchen? I know, for instance, that Grant Achatz rose to sous chef at the French Laundry, but would he call Thomas Keller a mentor? Sidebar: I'm sure the answer to that is somewhere in the eGullet forums but I'm too lazy to do a search. End Sidebar In the computer industry, where I worked for 10 years (give or take) mentoring was very often a factor in promotions for young male employees. Mentored by a male executive, their rise was often more rapid than equally qualified women around them. Women executives, on the other hand, seemed to rarely want to pass on the secrets to their success. I theorized that women, in general, were less secure in their positions and more apt to view other women as competition. Mentoring, in my experience, was rarely cross-gender. Before I get slammed out there, I know that this is my anecdotal experience, very generalized and that there are exceptions to all of the above. So, a couple of questions: does mentoring exist in the restaurant world? Do women exec chefs make efforts to reach out to women just starting out in the field? I'm aware that there is a professional assc. for women chefs - is it effective in promoting and supporting women in the kitchen? Is it easier to rise to the top if you are a man due to mentoring (or, as some would call it, an "old boy" network)? I think this is an issue germane to the topic. I hope everyone agrees.

I think you're underestimating the fear and dread that noncooks hold for the prepping process. Their knife skills suck, they don't understand how to weigh and measure - heck, they sometimes can't even decide what to make in the first place. It would take them longer to do the prep and shopping themselves than picking something up. As a part-time cooking teacher and longtime prep assistant at a cooking school, I can pretty guarantee 2or 3 people in a class will say "can you guys come home and prep for me?" I don't get it. I love to prep - for me it's all part of the zen of cooking, but for many people, cooking isn't about the process - they just want to get the food on the table. But I suspect that places like those in the article aren't targeted at you and me. If people loved to prep and had the time to do it, Rachel Ray would be out of a job. Just my 2 cents.

A friend of mine who studied Atlantic larval fish development has a monkfish larva on her shoulder - & it is pretty damn cool. I have a modern interpretation of a pacific NW salmon totem image on mine - a reminder of connections to many fish slain. ← And here's a link to images of a monkfish larva: http://images.google.com/images?svnum=30&h...monkfish+larvae Much cuter than its pappy, dontcha think?

Let me be the second to say "Oh, for fucks sake!". Faustian Bargain - let it go. I think Mr. Caro has more than answered your questions about sequence. I sincerely thank him for time here. For you to keep hammering away at him is just uncalled for. You said upthread: "I studied newsreporting and journalism in CA before I went to study cooking in London. I'd like to think that I know the difference between responsible journalism and sensationalistic scribbling." You may have studied journalism, but Mr. Caro is a working journalist at a major newspaper - I think you have to concede that he may know a bit more than you do about his job. He's been really patient when you've essentially maligned his journalistic integrity more than once in this thread. You, my friend, are the sensationalistic scribbler! FB, at this point I think you've taken devil's advocacy about as far as you can. Bully for you for sticking to your guns. It's made for some interesting reading. Go find another "underdog" to champion.

Okay, so now that we are on a Doctor Who tangent, How about the "Jerkyficator" or the "Baconizer" or "Prosciutto-matic" Instead of waiting days, weeks, or months to make Jerky, Bacon or cured hams/salumis, You put your peice of meat into the machine, and it uses a combination of a patented curing and quantum-mechanical time acceleration food drying process, that turns it into yummy, nitrate infused goodness in a matter of minutes. ← Let's get all Neal Stephenson on this... I'd like the "Haute Cuisine VR Device". Jack in and enjoy a meal at any restaurant in the world with the full sensory experience - taste, smell, texture, sight and hearing - all in the comfort of your favorite easy chair. No reservations required. Set the waitstaff to the level of service you desire - "Jocular Familiarity", "Easygoing & Informed", or for those who enjoy a little abuse "Haughty Disdain". Buy by the meal (On Demand Eating), by the month (The Meal Ticket) or get a lifetime subscription (The Serious Fresser). Pick your dining companion or dine solo -it's up to you! Guaranteed 100% fat free, low carb, 0 calorie experience. Haute Cuisine VR is not responsible for anyone who forgets to actually eat. May cause headaches and nausea. If your dining experience lasts for more than four hours - that's normal! Not available in Rhode Island.

Manresa was absolutely my first choice, but as Tana reports, they are full on the 21st. We can't change our date because we're a party of 8 and getting us all free on the same date was a be-yatch, to say the least! We're leaning towards Havana Cuba, but I'm still welcoming other suggestions. And thanks hapacooking for the word on Arcadia - sounds like we'll take a pass on it!

I want storage that from the outside takes up only the space of a normal closet, but when you walk in you have a space like the inside of an airplane hanger. And I want it with magic shelves so that whatever I look for, it's in the very first place I look for it. I'd like the ability to split myself into 2 different people on the days I have a party and then back again. I'd like a gadget that could peel pearl onions, shell peas, take the skin off of hazelnuts, almonds, etc.

It's tough to live in a "mixed marriage". I have one and food can be a constant source of turmoil when one has a different idea of eating from the idea held by one's spouse. My husband really thinks that he's "eat to live" and not "live to eat". I think he's deluding himself into believing that - but that's a whole other thread. But the end result is that he's just not that into food. I sometimes think that battles over food may not be battles over food at all, but over something more elemental. Someone upthread mentioned control issues and I think that's worth looking into. Why don't you suggest that you and wife split the cooking duties? You can promise to eat whatever she makes without complaining and she can promise to do the same for you. She can go ahead and pick fat off as much as she wants - she just can't talk about it! And you can add fat to her offerings, you just can't comment on them. And I think it's critical that you both try not to predjudice your daughter in her eating habits at all - kids instinctively balance their own diets, given half the chance, in my opinion. And if you'd like to branch out in your cooking, your wife may not be the right person to share that interest. I have food friends to talk about food so I don't have to talk to my husband about food. I know he just doesn't care that much about it. When I try out new things, I try them out on my food friends. It took me a really long time to come to terms with my husband's real lack of interest in food in all its glorious permutations. But that's what eG is for - it's my surrogate food spouse! This was kinda rambling. Just my 2 cents. Good luck!

salt and pepper?

Was anyone else a bit uncomfortable with his attitude towards his server's accent? I thought we'd gone a bit farther along in our thinking than making fun of people with poor english skills. I thought that diluted one good point - that servers should be able to adequately describe the food they are presenting. And I'm never unhappy with something extra from the kitchen. A hit or a miss, it's a chance for me to take a chance on a new flavor. If it's not so good - so what? A sip of water and it's over. If it's great - than yahoo! Maybe I've broadened my culinary horizons.

I think you've got our number. I'll check with the group on the Havana Cuba idea. I like it. I'll see if it flies. Amber in Mountain View is my regular Indian choice, so I'm sure the Santana Row location would be great. We have one regular in the group who in Indian and is never happy with Indian food in restaurants, so that might put the kibosh on it. Thanks for the suggestions!

Some friends and I heard that this was pretty good. Anyone eaten there and have an opinion? If not Arcadia, where would you recommend for a group of 8 for around $50 a person, including a glass of wine? Thanks!

It's a very clear, straightforward piece. There was a definite surge in reservations today as a result. ← I just emailed and grabbed reservations for April 9th and for april 21st. Taking mom and hubby for dinner on the first date and getting together with group of friends on the latter date. I figure I better get in there while I still can!

I overtip because a long time ago in a galaxy far, far away, I was a waitress. I know that for everyone like me who leaves at least 20% on the total bill (tax & everything) there is a cheapskate who's leaving 10%. And there are more cheapskates out there than you can imagine. I'm not very rich, but I'm pretty sure I'm doing better than all but a very few waiters. I have to say that I hate having a service charge added to my bill. I find that I would generally have tipped more than that charge anyway. If the waitstaff has been particularly nice, I'll leave extra above the service charge, but if the service has been only ok, I might not. But again, I was stiffed pretty badly on some big parties in a restuarant that didn't have a service charge, so I understand.

Straw man! We don't get to hold you to it! As for me, if I am caught by a lion, I will do whatever I can to break free and otherwise will doubtless scream my head off! ← Busted! But totally off topic, I'm sure that if the day ever comes when I am being eaten by a lion some idiot will have his videophone handy and then I'll be able to say with certainty..... AAAAAARRRRRGGHHHHHHHHHHH!

I'm with Robyn. Also, in my opinon, there has to be some benefit from being on top of the food chain. I have a personal pledge that if I'm ever caught and eaten by a lion, for instance, that I'll take it with good grace and consider it payback for all the animals I've eaten in my life. As to Trotter, this behavior doesn't surprise me. I paid through the nose to take a cooking class with him in CA several years ago and it was remarkably unpleasant. His arrogance was overwhelming. His food was underwhelming. He'd just hopped onto that raw food bandwagon and served raw pureed squash "soup". Blech. I can respect someone taking a position, but not the rudeness to an associate.

They probably are older than the Publix eggs. Sadly, I've noticed in my supermarket that any eggs labeled "cage free", "organic" or "free range" are much older than the regular supermarket brands. I know this because I check the 3 digit date code on the side of the box. I know there is a term for this, but if you count the days of the year, today is something like day 087 (out of 365 natch). If I'm wrong on the day it's because I don't feel like taking off my shoes to confirm the count! The date the eggs were laid and put in the carton will be noted on the side of the carton in that 3 digit format. Yesterday I checked the cage free eggs and their "laid on" date was 067, making them close to 3 weeks old! The Eggland Best were dated 083 making them considerably fresher. This is a date distinct from their "use by" or "sell by" date. The organic eggs just don't move out of the store as fast as the regular ones, hence they probably peel more easily because they are much older. Easy for you to check - just check the carton. I was astonished when I started doing it.

Today's New York Times Magazine has a pictorial on chefs with food-related tattoos. Go here and click onto Chef d'Ouevres to check 'em out. Anyone out there got a tatt tied to cooking that they are willing to share? I'm fascinated by this because I've always wanted a tattoo but it never occurred to me to do a food-related one. Possibilities beckon...

Rachel Ray just went up a notch in my estimation. I still find her inane and boring, but at least we've just found out the answer to "how low will she go?". Sara Moulton seemed nice and her cooking technique seemed good, but I can't say I've tuned to Food Network at all in over two years. What's the point? I can open up a can without Sandra Lee's "expert" guidance, if that's what I'm inclined to do. Which I'm not. I have to say, although the pbs shows are better, I still get more out of going into my own kitchen and just cooking or reading a good cookbook.

Yikes... I've already said here that I am going back. I also told HER I am coming back. I never said they were buffoons, I posted to get some opinions from folks on the situation. There have been many supporting them, and many against them. I never really took either position, you might have noticed. Even when I said I thought their approach was misguided, I did say their intentions seemed pure. I like the restaurant. I like the food. I was excited that on a previous visit their crab cakes were so amazing but then that night - they were truly ordinary. I expressed it. That's all. Get over it? Have I been posting angry things? Have I attacked them? I have nothing to get over. I simply posted a tale of a dinner experience which prompted some lively discussion. Now I'm the bad guy?? ← I don't think you are the "bad guy". I think sometimes when a person starts a post, honestly asking for info, the ensuing discussion by others is taken as a reflection of or opinion of the person who made the original post. In reading your original post, I just get that you wondered what others would do in the same situation. I didn't take a away a feeling of hostility at all. And "get over it" is pretty lousy feedback. Everyone needs to take a sounding of the opinions of others now and again. As RETRVER wasn't there whilst the owner and chef were talking to you, he can have no possible clue as to what was going through their minds. You, however, have told us exactly how you felt - sorta cornered and uncomfortable. If I were the owner of the restaurant and I read your post, I might think to myself "hmmm...I made that customer quite uncomfortable. I should probably rethink how to handle that situation in the future." I mean, after all, did the owner expect you to come back in 2 weeks or a month and order the crab cakes and then tell the waiter, "Oh by the way, these have to be cooked by the owner's husband as she promised me that last time I was here." I would think that in offering to make amends, they should offer something easier for you to get - like, a coupon for a free glass of wine or something. And at least this post by me should make others irate enough that I draw their fire instead of you!

You're joking, right? Raw eggs are quite properly served on many dishes. Steak tartare springs to mind, as does Caesar salad. It's only relatively recently that we've become so very paranoid about raw eggs. As for food being at it's max flavor when raw fades out, that's just a matter of opinion, isn't it? I repeat from my post above - when I ask for my meat rare I mean RARE and I'm not kidding.

I prefer almost all meats/fish/poultry way on the rare side. The standard joke is "I want it to "moo" when I poke it with a fork". Fish too - if my salmon isn't translucent on the inside, I'm not a happy camper. I'll would eat sushi every day of the week if I could. I even prefer my chicken a bit pink next to the bone. Clearly, raw potatoes suck. But other vegetables a little "al dente" I can live with. For me, it's context driven. I go both ways. The one thing I don't want is mushy, colorless, watery anything! As for pork - nothing is more heavenly that a nice, pink slice o' pig!

I once went with my husband to a new Mexican restaurant in my town. We were walking around with the kids and just needed to feed them (the fuse was getting a bit short on the kids due to hunger - parents out there know what I mean!). The food was awful. Really dreadful. So bad that I wouldn't know where to start other than "First, fire your chef". In this kind of instance, I generally just don't say anything as I haven't anything constructive to say. If asked about the food, I'd probably just say "fine", chalk it up to experience and then never go there again. No biggie. But my husband, when asked by the waiter "how was it?", replied "terrible". Well, over came the owner, over came the chef wanting to know what was wrong. I just want to crawl under the table because I so dreadfully don't want to have this conversation. 15 excruciating minutes later, we're finally out of there. My husband doesn't understand why I didn't want to say anything, doesn't understand why I'm a bit pissed at him. Ugh. So, I will give feedback where I can be constructive ie: everything was great, but my salad plate was hot when it should have been cold, or, my enchilada had too much cheese. It has to be something they have a possibility of fixing. And I should amend to: "my enchilada had too much cheese for me" because after all "too much cheese" is highly subjective. If I returned and ordered the enchilada, it would be my responsibility to specify "go easy on the cheese, please" to my server in that case. I'm quite sensitive to the difference between "this is wrong" - cold salad on hot plate and "I don't like this" - too much cheese for me. I think there is quite a divide between the two. And, if offering well meant constructive feedback is met with a derisive attitude, than that's a place that clearly doesn't need my patronage. I would hope that if something is going horribly amiss in ones dining room, one would want to know about it.