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Timh

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Everything posted by Timh

  1. Timh

    Food Critics

    Per my experience, I would have liked a public rebuttal, or clarification. Who does a reviewer answer to?
  2. Screw a building,get a cart, or buy a truck on ebay. Really though, just go work a Lucky Dog stand in N.O. This is great.
  3. I find the local PBS and cable station to have the more interesting shows, Trotters' 'series...' English's show, Lydia, and a Med/Ital show(Ican't remember the name). Yet, Iron Chef is just the best show in the world, the guys cook their asses off, what could be better, except the dialogue?
  4. 27?I'm missing a few. After gazing at my shelves, there are a couple of other gems, a 1961 Larousse, Jane Grigson,"The Art of Charcuterie"1st American edition, A really old Point "Ma Gastronomie", and some crazy Japanese-French books.
  5. Its crazy, I've seen many ofthe series in old used bookstores(I remember New Orleans shops particularly), a great buy. They were ahead of their time for sure.
  6. I've always found the kitchen to be my refuge from everything else in life. Once in my jacket, everything else was left at the door(still is , but in a private setting now). The focus required is a type of escapism for me.
  7. I've whittled it down to 90 or so. Some of the more valuable ones include: The Time-Life Series "Foods of the World", 1968, Takahashi's "Zesty Creations by the Sea" series(Red sea bream,sea bass, hirame flounder and Oyster,abalone, and scallop books), Harrods Cookery Book,1985, and "Les recettes originles de...' by Claude Lebey, (Bernard Pacau, Robuchon, Meneau, more comming), Antoine's (New Orleans) .
  8. Ok Bleachboy, I see you're a southern Louisiana type, so why not just play on your taste and take a basic gumbo set and apply it to dressing(stoneground corn meal only). Crab, Oysters, Andouilly, Tasso, Shrimp, Trinity, and even Okra. Or duck gumbo, Crawfish gumbo........
  9. Timh

    The Taco Truck

    This is one of my,chose one;future projects or present fantasies. Tongue, grilled beef, or roasted pork, fresh corn tortillas, the fixens'. A BBQ truck (memphis style), a or a Parisian crepe stand.. I want to do one of each.
  10. Hey Glenn, I just asked them at what point did they decide they didn't like the dish, 1 or 2 bites seems the natural reaction limit, I mean, really, c'mon.... at my regular haunts, i only expect good service and food, if i'm in a jam to be acknowledged, nothing more. i say go back to your old place pay full, go again, and maybe they'll show some appreciation, just don't go in expecting
  11. A regular that starts to expect extras, what a nightmare! My experiences have been from "tastings ' of dishes to help decide to bringing their own wines, to plain asking for freebies. This is solely the discretion of the house. Sort of on the same note, If a customer takes more than 1/3 of a dish before deciding they don't like it, they pay for it. This has created controversy for me before but i chose to make my stand.
  12. A noble idea indeed. In a 20 seat place maybe, but in any sort of volume its about effeciency in producing it. The chef remembers the first and last plate, the rest are a mad dash. The initail conceptions are romantic, but after the first twenty, it becomes routine.
  13. As Mr. Rogov alluded to, it depends on the type of restaurant I'm sitting down(or standing up ) in. First I expect the chef to deliver hot food hot, and cold food cold. Meat temperatures to be correct, salad to be sand free, and finally, the integrity of the dish to be recognizeable. Otherwise I allow for personality influence. I couldn't care less about a happyfeel good kitchen environment(a fantasy ), backslapping purveyor relations, etc... And most important, I expect consistency. If it taste good, its good.
  14. When I worked at Bayona, in New Orleans, Susan Spicer made a Waldorf salad of G. Smith's, shallots, celery, parsley, crushed walnuts, walnut oil, and sherry vineger, S&P. It was a side to a smoked duck sandwich. It rocked.
  15. You can't buy this kind of publicity, the banning issue. Makes everyone ,a fan or not ,run out to buy or at least read it,
  16. Blow off bombay, Go to Herbsaint, Lillet, Felix's, Frank Brighten's(the ultimate in Southern louisiana cuisine), Gabrielles, domillises for po boys, Cassamentos for Lunch, and Dong fong for real Local vietnemese(on the west bank)
  17. I think the reality of todays industry soundly refutes this, even during this dinausaurs' time this issue would be debateable. What's with the whole notion of "cuisine gran mere"? The kitchen is the the great equality in the workplace.
  18. Its now full on fall here, And all I can think of is what I ate and what I had wanted to eat this past summer. As a private chef for a family, I spent my summer in a beachhouse in Cotuit, cape cod, totally awash in the moment ,every moment. Fresh grey Sole, Cod, Nantucket bay scallops, Quahogs, two yellow fins, and bluefish, and what I wanted was Mexican(oaxcan), Vietnamese, and Southern Soul, what I settled for was Deli-dom. I'm Rick James.
  19. I think any TV version of a real kitchen is like any other reality show, a fake piece of shit for posers and wanna be's. Real kitchens are repetitive, obscene, non-glamorous... everything that they can't show on the tube. The edited stuff is what I would be interested in, but what you'll get is some queer spin on life, an artist and his travails.... ugh! I love Bourdains show , was unimpressed with his resaurant, and felt the book was Jerry Springerish.
  20. While I find the reviews entertaining, I get the sence they are just a pack of divas, madonna wanna be's. That a restaurant can be skewered by a queen due to lack of attention is pathetic. If I were in the kitchen, I would emerge and stick a fork in their eye. I can't belive that reviewing restaurants is actually a profession anyway. That people need to be told that something tastes good is funny.
  21. I would just consider this an unfortunate accident. The restaurant isn't really guilty of any negligence, your economic situation sucks, but its not their problem either. You had a great meal, and dessert gratis, but to bring in lawyers? Is this really that important? I would thinkthe cost of a lawyer might be more than the sweater? Maybe in this same line of thought Judge Judy is the next step......
  22. Sorry, but the photo makes your butt look large. A Big Easy method is to (after seasonoing to taste) put in a 180 oven overnite, a city version of cochon du lait.
  23. This is just terrible, terrible. I absolutely loved that place, on my travels between NO and Pensacola.
  24. In Kurume, Japan I had many strange meals. 3 really stick out; Kagoshima(or was it Kumamoto? I also drank alot of sakes and beer) is famous for its BASASHI SASHIMI, that be raw horse meat folks! Raw sliced heart was the highlight, actually was quite good. I had a 4 course turtle meal- Fried legs, soup, sashimi displayed on its shell with just killed but not dead pulsating organs artfully arranged around the plate, and the coup de grace... a cup of that same turtles blood mixed with (not enough)sake. Make sure to rinse to avoid coagulants from sticking in one's teeth. And then for my Bday I was taken to this restaurant built over a river, and for just three weeks a year these little translucent minnows make a run(maybe the same ones made into snackfoods-think peanuts), so you order this meal and out comes a large beautiful bowl with these bad boys swimming around, you scoop them up with a little net and deposit them into another smaller beautiful bowl that has a slurry of koikuchi shoyu and a raw quail egg. Coat them well with the slime and slurp them down, rinse and repeat . I forgot about the yuzu addition, so now its salty, slimey, tart and sqirming.
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