Timh

Tim As noted earlier in this thread--I believe PatrickS posted some stats. The fastest growing segment of the population for obesity are people with moderate to high incomes. So please explain this if income is a major causal factor in obesity. The notion that one needs money to access a gym in order to exercise is absurd. In fact--I would argue that people who live in inner cities have more playgrounds and athletic fields available for free. Also--historically, kids in big cities "invented" their own games--stickball, stoop ball, hand ball etc that made use of streets and buildings/walls. What about walking--(not to speak of running)? To say that one needs access to a gym, personal trainers, and IBEX machines to exercise is what I believe is too often fodder for an excuse. It is arguable that exercise is more important than diet. I would also argue that any person (save for a few exceptions) regardless of income status who does not want to be obese and is motivated will be able to balance their diet and exercise to at least have some control over their weight. It isn't poor folks who are stuffing their faces at all you can eat buffets in Vegas or on cruise ships.--it is unmotivated people who have little self control. As for the food issue-it is not really food we are talking about it is eating. We (all income levels) are eating too much-- good food or bad--we eat all day long--if everyone would eat less (fewer calories) of what they are currently eating things would start to improve. whether it is MacDonald's supersized meals or lobster poached in butter! fries at Burger King or pommes frites at Balthazar. So first--education is important which leads to motivation and good choices. that's why we are seeing a decrease in smoking and why the Alice waters approach is a good one. I go back to the example I used earlier: In "Supersize Me" two inner city kids who are thin and appear to be in very good physical shape--they are certainly not obese --are interviewed. They say they eat at fast food restaurants a lot. The key--they exercise! If we continue to look for excuses for ourselves and worse--for others--then we will constantly wallow in intellectual debate or worse ill advised programs costing a lot of money that do not work. Finally, availability of good quality food and diversity of items (choices) will improve because there is a market for these things. It has less to do with income than with demand. Witness that many of our poorest neighborhoods are rife with great food. Chinatowns, Little Italy's, latin neighborhoods--so why is there any obesity problem in many of these neighborhoods? There are many neighborhoods where the choices are few and far between but forcing the issue will not work IMOP--just because something is available does not mean people will choose it. farmer's markets and inner city gardens are not growing exponentially because the farmers are forcing us to buy fresh lettuce or people in cities are suddenly deciding to take up gardening as a hobby. When people are ready to change their diets--the food will be there in most cases. ← I don't argue the point of lack of exercise for either the wealthy or poor. That fact crosses all economic lines. My point was that the poor don't have the opportunities that the middle and upper classes have(generally speaking). So then concerning nutrition, your example of great restaurants in ethnic neighborhoods means what? Can the dishwasher afford to eat in these places regularly? Would that be adviseable? I agree that education is the key, but then social and ethnic habits will almost always trump what ever the new shape of nutrition diagrams take. Poor people will buy what is cheap and what gives them satisfaction first, The last thing I think they are thinking about is achieving proper proprtions of the pyramid.

The higher on economic ladder at least have the options of healthier diets and gym memberships, and various exercise classes. Those on the lower end of the scale don't always have the opportunities. I remember the absurdity of any of the benefits I was asked to participate in(one of many I did) for the local organisations helping the poor. I never saw any of these poor people there in attendance, not a single recipe i've ever seen was indicative of what might actually be in their meager pantry(White bread, canned fruits and veges, processed meats, snacks and beverages) That's what is stocked at their local markets and thats what they buy, Ain't no Whole Foods or Trader Joes in the projects.

You've got good eats there. I find myself staring at the viet and Indian foods, and wishing i had some now.

and #11. A Stuckey's Pecan Log. What exactly is it? How long has it been on the shelf? And the intense sugar rush causes impaired driving sensibilities.

I'd say thats two different birds of a feather. One you'de find in most traditional homes, and the other you'de find in , well , a high profile restaurant. One is comfort food, the other is luxury.

The poached egg, maple and vinegar combo is a great riff on a Arpege amusee of the same ingredients, served in the shell. Shola's version is way better with the foie and uni. Rock on!

Its common in a few of the dive bars I've frequented. As explained to me, it keeps the urinal "fresh", keeping the odor down. Those usual urinal breath mints just make the situation worse.

Hrmm... interesting. I only ever seem to read about previously cheap, wonderful cuts becoming trendy and shooting up in price due to excess demand. Which raises the question, whats started dropping in price and is now becoming a great buy? Are people grilling less ribeyes in lieu or oxtails? Could I get a filet mignon instead of flank now? Surely something has to becoming cheaper. ← I don't think anything will become cheaper. Once unleashed on the public in a delicious fashion, its cost goes up. So its on to the next unknown or unused portion. Fergus is light years ahead of us, in a retro sort of way.

I'd say 2-4 #'s. The marinade can be strong depending on the size of the shrimp.

Exactly. the cost of the braise dfefinitly goes down as the # of portions goes up, as opposed to the single portion primary cut.

I seem to remember a Harolds during my brief stint in Chi-Town. Did yo uever have the fortune of experienceing the porkchop sandwich served at the market(can't recall the proper name, but where all of the wholesalers of produce were/are)? it was a trailer and the sanwiches were piled with sauteed onions, and I seem to remember a bone sticking out of the bun too. That town has/had some really atmospheric food establishments(also Sarkis's)

I think the generalization of the term "Cheap Cuts" needs to be defined. What was once under utilised and therefore inexpensive is today mainstream and price reflective. Cuts that I utilized with great price points once were flank, veal shanks, shoulder cut steaks, hangar , and tri-tip. The price has risen as these cuts became more popular, I'm using beef shanks now ,in place of the veal, beef sirloin in place of the hangar, etc. And beef cheeks? they were practically give aways back in the old days, but thanks to Mario at al, no more...

They are still available in the Whole Foods here! I think I'm gonna get a couple of pounds and make potted shrimp.

And the cafeteria should be considered an educational environment as well, teaching them good eating habits.

Why not "limit" their choices to food that is healthier? Why are their choices questionable. A hungry child will eat healthy if thats all there is to choose from. Who has the food service contract for your school? Is profit thier goal? Hmmmm...

There really is no magic pill for losing weight. Its but a very simple ratio: Burn more calories than you take in. Thats it. All of the fad diets are just that, fad diets, that are not meant to last. just burn more calories than you take in and one can eat what they want.

As mentioned up thread, A classic foie gras preparation fried is called "cromesque". Its basically a prepared foie appaire, cut into cubes and breaded, then fried. You pop the whole thing into your mouth, bite and a liquid foie gushes out. Our preparation included port also. I served a "cromesque" of crawfish potted in spicey butter. I had to take it off the menue because I couldn't keep up with the demand.

I have a cup of tea/honey in the morning before I start my routine. I have eaten something before a workout, but prefer to move on an empty stomach. Water is always consumed before, during , and after. In my experience, consumming high energy suppliments before a workout leads to an energy crash afterwards. That would seem to just facilitate a cycle of supplements to maintain high energy.

Stores and restaurants order chicken breasts by weight(approx), so there is probably a glut on the market and the purveyors are slashing prices to move them. Certain breeds of chickens develop larger than others, genetic engineering? I would think so, growth inducing additives? more than likely.

Blood oranges go well with fresh dry pack scallops also, whether juiced or supemed, hot or cold. The late John Neal of Peristyle in New Orleans served this combination.

I suggest that "tourist traps" fill the niche for those tourist that aspire for nothing better, and concierges et al are doing their job by giving these folks what they want. but on the otherhand, some places are tourist traps due to their own fame. Most 3 stars in France aren't filled with locals, they are filled with Japanese, and other foriegners. The natives complain that they can't get in due to the crush of foreighners(at least when I lived in Paris, that was the sentiment). Bourbon St. in NO is all most people ever see when they go there, they never venture off of the street. but to those people, that IS New Orleans. But back to the topic speciffically, if the place has a section lined with cookbooks, t-shirts, bumperstickers and other trinkets, to me its a tourist trap.

My family has a farm in southern ARK/ northern LA, basically in the middle of nowhere. I will go there in the event of a catastrophe. Tons of food there, and roaming the woods and in the ponds. Also there is an natural spring on the property that will supply the mixer for the tubs of scotch we have there, in addition to the stocked beer and wine. This will be the place to be....

A bottle of Chimay with a side of Whole foods frozen Taquitos and a Fronterra Grill salsa.

I forgot about the 6 mint julep cups , with really old crushed ice in them, that were buried in the back of the freezer.

This brings back memories of the corporate line dance I did while working for Lettuce Entertain You in Chicago. At the restaurant I worked at, the goal seemed to be a high level of mediocrity(my perspective from the boh). But the systems used were effecient to say the least, and I 've retained much of that aspect .