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Timh

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Everything posted by Timh

  1. Timh

    Bayona

    Bayona IS NewOrleans as far asI'm concerned. Susan has always been on the forefront of New Orleans cooking. Just note all of the successfull cooks to come out of her kitchen. She's good people too. I consider her one of the pillars of that city's eating establishment.
  2. Hopefully they were declared a biohazzard. Do they make hazmat suits for the digestion tract? I could never figure out the attraction of them other than the reference in "Confederacy of Dunces". There wasn't enough booze in the quarter to induce me to eat (another) one.
  3. Find a great restaurant serving that day, and treat yourself. Being waited on, no mess to clean up, ... sounds like a great day to me.
  4. Alot of what you pay for a meal has little to do with the quality of the ingredient, but more on the cost of the realestate, the glasses that the staff breaks, and linen bills.
  5. Timh

    Cooking Burns and Scars

    The "other" scars that I maintained were the thick calloused pads on my finger tips and grip surface of my hands. At the height of it , my hands were basically grotesque numb utensils(but my wife loved it when I rubbed her back and feet with them), and they always looked dirty, even though they weren't.
  6. Timh

    Cooking Burns and Scars

    2nd and 3rd degree burn on my right forearm to my hand, got a skin graft on my hand. Was pan frying soft shelled crabs at my place in the quarter, tight line space, floured the crabs and turned to put them in the smoking hot oil(about 1 in), bumped the handle, the pan spunaround, I tried to grabit(reflex reaction) and the oil sloshed all over my arm. 2 weeks in surgical ward of Charity in NO.
  7. I hate to disagree, but there can be no substitutions(prosciutto) in a Muffaletta. To me it is what it is, anything else is, well, something else. If someone did that there, it would be 2nd rate.
  8. Just can't let it become a newer Vegas.I fanticise about comming back and being apart of the rebuilding of the cultural food scene.
  9. I go to Tommasso's regularly, and highly reccommend it, if its in your distance. If you're willing, in Wellsley there's CK Chows, a really good Chinese spot on Washington Ave. Otherwise in Natick/Framingham I can only suggest John Harvards Brew House(behind Shoppers World) and Legal Seafoods(across from the mall) . Oh, I almost forgot, Oga's sushi is good too.
  10. You can do well in the south end, Pho R. is a fun choice, Stella on Washington is a good call too, and open till 2 am., the bbq at Rouge on Columbus is really good too.
  11. I much preferred the Gras in Houma, local and not so "spring breaky" but in NO, I seem to remember Toth being funky. This one has the potential to be a most meaningful one if outsiders will just leave it alone.
  12. Did he leave anybody on good terms? Hmmmm... Talent is only a small part. You must have people skills(staff) and lead, not intimidate. (And Gordon Ramsey is no excuse. That behavior is his shtick now.) Ultimately, this is just the publicity machine in action, why not just the cooking?
  13. Just as a note, I consider Herbsaints success and reputation to Donald Link , the chef and co-owner.
  14. Via Matta for Italian, Hamersley for upscale french bistro, Try Marco (its new and ) ,another late nite is Stella on Washington. Brunch, I like the Blue Room. These are just off the top of my head. Restaurant L at Louis Boston ids cool for lunch,(haven't tried dinner there yet). I'll stop here.
  15. I find it a little melodramatic to think that the city's culture would just disappear after this. Of course the cuisine will live on! Even if the the traditional stalwarts don't. New Orleans is so much more than any name restaurant. I will miss any of my favs that don't recover, but I'm sure another great pot stirrer will step up. If outside commercialism can be resisited, then the funkiness can get up and dust itself off and commence to cooking what they'v always cooked, and folks will eat what they've always ate.
  16. Good one Rachel, I grew up on pineapple upside down cake. Sweetfreak, OMG, you must be from LA, or AL. or MS. That is a true Southern delicacy. Good call.(the caramel cake) Did anyone mention Divinity? or Grasshopper Pie? My wife just made ricekrispy treats formy daughters so I'm alittle suger buzzed at the moment.
  17. Timh

    Ways to eat grits

    Re: heirloom grits, John Taylor in Charleston, S.C. sells various grits from heirloom varieties of corn, and there are a few other folks doing the same, though I can't recall their names at the moment.
  18. Timh

    Ways to eat grits

    I say eat your grits with whatever makes you happy, whith whatever means you choose to transfer them(it?) to your mouth, from whatever surface ... just eat grits, especially any organic, stone ground, even heirloom variety, just not the washed out instant stuff.
  19. In my experiences, its awkward to bring in an "outsider" as sous, as opposed to promoting from within. The learning curve is steep, and someone is sure to feel slighted. And the fact that they were on a tv show is extra burden to bare.
  20. The Verdi Mart, all the cabbies and quarterites hit this place. Its an institution.
  21. Having just returned from N.O. , I feel that Donald Link of Herbsaint is producing the best of contemporary New Orleans food(I hold Frank Brigtsen as the measuring stick), John Harris of Lillet is also producing inspired food in a broader theme. You can't go wrong w/ either of your oyster houses, or Casamento's(but they are only open for lunch, and stops service promptly).
  22. I can't understand why the winner,(or any of them for that matter) would be called "Chefs". At best they are JUST COOKS. After they train and lead a team, navigate food and labor costs, adhere to sanitation codes, schedualing, P&L statements, etc..... then they can be called a chef. These folks are just cooks.
  23. The NYT skewered Englishes' new restaurant,English is Italian, in the food section Wed. (Apolgies for not supplying a link). Ouch!
  24. Timh

    chicken wings

    "Manchette" of wings. French the wing by choping off the ankle jointand pulling the meat and skin down(to inverted over the shoulder(?) joint, then do whatever. I prefer a roast.
  25. I don't understand why there is any confusion of the issue. Trotter makes a statement that is in contradiction of his practices, seems plain and simple to me. Why create a "grey area" of assumptions? Semantics and hairsplitting are just distractions from the facts.
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