ballast_regime

Has anybody been to Crudo? The food is the kind that I want to eat every single day. Much peace, IML ballast/regime

Nescafé's product quality is less than stellar, IMO. Much peace, IML ballast/regime

Bux: I wouldn't say taste is culturally dependent, as biologists know that constraints exist on what humans will find edible or not. Taste experts know that most humans are born capable of appreciating any flavor within a range of culturally acceptable flavors (i.e., those that are commonly eaten for nutritive purposes). It is primarly food phobias and dislikes that are "programmed" in the social or psychological sense. But the rest of your arguments are still very much appreciated. Chef/Writer Spencer: From what I've read in your posts, your dogmas have remained intact for years, probably for good personal reasons. You hold a number of views that shouldn't go unchallenged, so... You're basing this assumption on what, exactly? A few Egullet reports? A critical consensus of print food media? If you really investigated the matter, you would probably find the exact opposite of what you posit: El Bulli is one of the few (if only) restaurants in the world that time and again garners more praise than the French Laundry. What's more, it is one of a handful of places that continually struggles to shake itself of its own repertoire and continually try something new. (Please do not say that because foams were present, he was repeating himself. To reduce Adria to foams is silly.) The suggestion that El Bulli is a once-in-a-lifetime, singular dining experience goes without saying. I find it inarguable that only "certain 'type'" will appreciate El Bulli, or anything dealing with personal taste. My girlfriend doesn't like tempeh, Type O Negative, Bloom County or Yohji Yamamoto. In fact, most people don't (or wouldn't because they are unfamiliar). Why is El Bulli any different? According to who, you? Every person I know who has dined at El Bulli says the same thing about El Bulli, that the food is flawlessly executed, at least according to its own standards (which is the only way to measure it). Again, just because people don't like Adria's cuisine it doesn't mean it wasn't well-prepared. There's no accounting for taste. There's no way I could prepare an onion that would make it acceptable to my girlfriend. Funny, since many artists and thinkers believe that art doesn't belong in a museum or on a canvas, that it too is essential to our "sustenance" or well-being, and that defining art as a "stuffy" or "conceptual" endeavor sucks it of any true meaning. To say there's a difference between "art" and "craft" is a false distinction, a binary whose fluidity doesn't hold up in the real world. I appreciate your thoughts and efforts. Much peace, Ian Lowe ballast/regime

I forgot completely about the Pelican Club and Gaido's. What was the name of the old guy who ambled around the dining room at Gaido's? IML ballast/regime

JAZ: One of durian's elusive qualities is that its tongue taste very much runs counter to its smell, since its sweet. Additionally, I cannot pick up its onion-like flavor just in its aroma, but instead have to put it into my mouth first. My statement probably seemed incomprehensible to you because you probably have a better nose or palette than I do, as things almost never taste exactly as they smell to me. I'm usually the first one to diss my sensitivity to flavor, and I often find people who aren't as obsessed with food as me identifying things in a dish that I just miss altogether. Much peace, Ian ballast/regime

Elizabeth_11: I think Lawrence's two stand-out restaurants are definitely India Palace and Wheatfields Bakery & Restaurant. The former was chosen as among the six best Indian restaurants in the country by Zagat (which doesn't necessarily mean much, other than a lot of its customers consistently rank it highly) and the latter was chosen as one of the ten outstanding artisanal bakeries in the country by USA Today (along with Pizzeria Bianco in Phoenix, one of my favorite restaurants in the country). I eat at Wheatfields every day, literally, usually ordering their salad with vinaigrette and either a strombolini or focaccia. It usually contains a good mix of organic greens, sunflower seeds, lightly marinated cucumbers and beets, and an ingredient that changes daily. Yesterday it was asparagus, while the day before it was quinoa. And so on. Their produce quality is second-to-none and better than a lot of high-end NYC restaurants. My girlfriend is a server at Teller's. The Lawrence Journal-World has just reported that one of its part-owners and general manager, James Truscello, has been indicted for holding a gun to the heads of one of his employees who was overcharging customers. I've never been very impressed with Teller's. Its history is very spotty. It has undergone chef and menu changes four times in the last three or so years. It recently hired a new chef and the food is definitely better on an everyday basis, but it does little to make up for the quality of most of its frozen food. Even though its considered higher end, its best quality ingredients are probably the fish it receives from the Great Plains Fish Company, which is the lowest end provider of many of Kansas City's best restaurants. The restaurant near Hyvee you're thinking of is Pachamama's, now owned and operated by Ken Baker. Many of my friends work there and say business has been booming ever since it received a one-page write-up in Bon Appetit. Paradise Cafe recently underwent a change in ownership. It was bought out by the guy who owns Creation Station, a hippie goods store located next door. The food has definitely taken a turn for the worst, which is even recognized by its kitchen staff and servers I know. I hate to tell you: the Glass Onion has closed. You forgot to mention Free State, the oldest brewery in Kansas! While the food is passable, the beers are very solid. As a side note: A lot of people cannot fathom the idea of eating salmon roe. My girlfriend is one. She used to serve at Lawrence's newest sushi house, Wa, and could never bring herself around to swallowing them for the same reasons you've listed. Uni (sea urchin) also gives people similar queasy feelings because it goes from a gelatinous texture to a liquid in the course of one bite. Its properties remind me of adding corn starch to water. Where are you now and what are you doing? reverendtmac: Have you ever tried canned and salted duck eggs? Bux: I agree about most sauteed bugs: very crispy with little taste. They're good, especially if lightly sweetened with something. Much peace, IML ballast/regime

Elizabeth_11: Lawrence itself wasn't hit by tornadoes, thankfully, but Wyandotte county was. Two dozen people lost their lives, so it's a sad day in the Midwest. Very few things are changing in this town, except that local restaurants are thriving, despite the fact that south Iowa street has more corporate chains forming on it. The higher end restaurants, like Prairie Fire and the Bleu Jacket, have failed. This town is very enchanting, if you get the right parts of it. My girlfriend and I live downtown, above one of the stores. The biggest psychological problems most people have with eating raw seafood is texture and issues of food poisoning. The latter is never a problem if you're eating raw seafood that is really good to stellar, which isn't hard, even here in the Midwest. Disliking textural qualities is understandable, but they cease to be a problem upon repeated consumption. Raw foodstuffs from the sea are my favorite things to eat, and I'd urge you to try them as much as possible. They're very enjoyable. JAZ: I think Matthew, Jonathan, and Spencer did a good job of capturing how durian comes across. Loufood: Your sentiments echo my thoughts exactly. I really believe there's a perfect preparation(s) for every foodstuff, just how I prefer durian in a more savory context. Much peace, IML ballast/regime

Jonathan: Durian reminds me of a very sweet but very smelly onion with a creamy, underripe banana flavor. The smell doesn't bother me so much as the taste, which isn't to say I find it unappealing. One French naturalist wrote, "On first tasting it I thought it like the flesh of some animal in a state of putrefaction." I find it best used in a savory way so as to minimize the natural sugars while emphasizing its semi-onion taste. IML ballast/regime

Fat Guy: Fresh wasn't necessarily an all-encompassing stipulation as it was a guiding principle. Omnivorous was the closest term I can find to mean I'll ingest anything with nutritive value. Otherwise, I (usually) won't put it in my mouth. Fermentation, curing, aging, and the like are also acceptable for me. You never mentioned where you stand on this divide. I.e., will you eat anything, and do you like it? IML ballast/regime

Fritz: Not literally, no, and I'm not planning on a pregnancy any time soon. Essvee: Welcome to my world (or vice-versa, since you're probably my elder). Bux: Eating a raw cockroach wouldn't be appetizing. Notice my caveat: If it goes into my mouth, it must be well-prepared. I've had many grubs, beetles, ants and worms that were damned tasty. Much peace, IML ballast/regime

I'm omnivorous in every sense of the word. If something's edible, I'll eat it. What's more, I'll like it, as long as it's fresh and well-prepared. Considering there's nothing I wouldn't eat, let alone enjoy, I may be borderline pica*. My question for everyone is, who likes everything, literally? I'm looking for comrades-at-arms. Much peace, IML ballast/regime * Main Entry: 1pi·ca Pronunciation: 'pI-k& Function: noun Etymology: New Latin, from Latin, magpie -- more at PIE Date: 1563 : an abnormal desire to eat substances (as chalk or ashes) not normally eaten

I'm assuming those people who don't like parsnips wouldn't eat WD-50's parsnip cake with coconut and cream cheese sorbet... Because that sounds awesome to me. IML ballast/regime

The Plaza Athénée's interior was designed by Patrick Jouin, who is now Ducasse's designer of choice. He definitely bears the watermark of his time spent under Karim Rashid, especially in his ready-for-home products. There's a relatively decent article on him in this month's Surface. Much peace, Ian Lowe ballast/regime

Ben: There usually is enough ambient light from the sun because I eat a lot of lunches when I'm traveling. I record each course once it's on the table, and at times people's reactions. My dining companions, if there are any, know I'm obsessed and therefore tolerate my maniacal need to document everything. As per light at night, it hasn't been that much of a problem, thankfully. I recently lost my entire hard drive (I use a lot of the computer labs at my university right now), so it will be awhile before I have any .mpegs again. Once I do, I will gladly put them online. IML ballast/regime

I think a restaurant with a similar name but that's better is San Carlos Bay Restaurant. San Carlos Bay Seafood Restaurant 1901 East McDowell 602-340-0892 IML ballast/regime

I ask for a copy of the menu, take notes on cards, and even record every single course I eat (at a "serious" restaurant) in a small, handheld digital video camera. Discreet? No. Effective? Yes. The more serious the restaurant, the less problems you'll have. ADNY and Charlie Trotter's were among the most accomodating than some smaller places (e.g., when Liebrandt was still at Papillon, our waiter appeared frantically and intermittenly, often making snubs about "those weird food writers"). If a restaurant has integrity, they'll be as friendly as can be (Sugiyama was one of the best in recent memory). Much peace, Ian Lowe ballast/regime

Pete: Pizzeria Bianco, hands down, if you can make it for an early dinner--it doesn't have lunch hours. This tiny, bustling pizzeria is an Alice Waters haunt, and is where Phoenician tycoons (like Jerry Colangelo) cavort. At its price point, it is the best food deal in the country, with maybe the exception of Bouley's old $35 lunch prix fixe. I would also add Nobuo Fukuda's new restaurant, Sea Saw, as a must-visit. (This too only has dinner hours.) If you're looking for food with a distinct AZ flavor, try Lenard Rubin's Medizona, a Mediterranean-Southwestern hybrid. John Mariani couldn't praise this quirkily-outfitted boutique enough, and I couldn't agree more. Appetizers are by far better than mains, but this problem should go without saying at most small places. A lot of people prefer Cowboy Ciao, even if I was never too fond of it. Phoenix's best cheap taqueria is Taqueria at Rancho de Tia Rosa. The quality of Mexican and Southwestern food in Phoenix is surprisingly disappointing (re: lacking). I prefer Tuscon and Austin. Btw, I was never very impressed with Janos, despite many of its accolades. Arizona majorly disappoints at the high-end, even in Scottsdale, where money shouldn't be a problem. Cowboy Ciao 7133 E. Stetson Drive, Scottsdale (480) 946-3111 Medizona 7217 E. Fourth Ave., Scottsdale (480) 947-9500. Pizzeria Bianco 623 E. Adams St., Phoenix (602) 258-8300 Sea Saw 7133 E. Stetson Drive (480) 481-9463 Taqueria at Rancho de Tia Rosa 3129 E. McKellips Road, Mesa (480) 659-8790 Much peace, Ian Lowe ballast/regime

One reason I've always admired Colicchio's food is how minimally sauced it is, if at all. Very refreshing. I hate seeing a plate being returned to the kitchen that has gobs of sauce but no food. IML ballast/regime

I know many people who rejoice about the state of Italian food in this country compared to 25 years ago, but for some reason finding a well-made espresso is nearly impossible. The Steingarten article in Vogue was focused on finding the best home machine. There was another article in the NYT within the last year, which I'm sure many of you saw, about the quality of coffee shop espresso. As I write this, two of my friends (including the reigning two-time national champion) are competing in the barista national title, from which they will go on to international competition (Italians and Swedes usually clean house, I hear). Even their best cups of espresso lack the signs of good espresso at times. Despite all the variables one must account for while drawing a shot, I cannot believe that espresso's learning is so steep that two-thirds of all baristas and restaurants fail miserably in their attempts. I put the problem at training. Coffee quality is another. I'm generally impressed with Illy's quality--it's definitely adequate, but there is better. On the positive side, what restaurants have people had good espresso at? (Even some of the greats, like Charlie Trotter's, have disappointed me. Among the best on the West Coast is Pizzeria Bianco.) Much peace, Ian Lowe ballast/regime

. . . it reminds me of one of my favorite cuisines: vietnamese. much peace, iml ballast/regime

olive garden. much peace, iml ballast/regime

i don't understand--is pappasito's not good enough for you? austin has my favorite mexican places in texas, but houston is also very good if you take it in stride. much peace, ian lowe ballast/regime

although i respect delouvrier, i was never a fan of lespinasse's setting, and i wish him well in his search for better digs. i will mourn lespinasse's loss as i did cello's, and hope he resurfaces in a place that is more "him," whatever or wherever that may be. iml ballast/regime

food in general and restaurants specifically dictate where i travel. i realize the world has too much space and great food on its side, and i have limited time and resources on mine; therefore, i allot most of my travel for food, which is probably one of my life's greatest passions. there is no place i wouldn't go and no price i wouldn't pay (assuming i could afford it) for a great experience. i love sharing experiences with a lot of my friends, who, like me, are in their twenties; unfortunately, they also have limited means, so i often dine alone. when i can, i will save up money and take them, even if that means i cannot eat out at as many places as i would've liked to. i have been to many small towns and major cities within the US, and have travelled throughout mexico extensively. i am planning on making my first voyage to paris later this spring--maybe alone--so i can dine at gagnaire and other michelin-starred restaurants. it's funny, because when i hear a place mentioned. . . a restaurant or food automatically pops in my head. if someone is making a trip somewhere, i will go just to eat. currently, my girlfriend and i are caballing, trying to figure out our next big destination. for her, it's about culture and art; for me, food. one mutually desirable place is asia. it has been beckoning lately, and i would like to go (she wants to brush up on her mandarin, and i want to consume gobs of street food). i pull out extra student loans (my school is already paid for completely) so i can travel and eat on that money, which means i have an opportunity most people my age don't. i eat alone (often), and also watch movies by myself. travelling by myself is a cheap option, and i don't mind. other than living expenses, 70% of my year's income goes to food and "gastrotourism." maybe more. iml ballast/regime

i'm not sure what this means, so i have nothing specific to say on it. i'm not the one who believes there's a link between chefs who sell out and the increased availability of food knowledge and products; i assumed it was a general assumption others have made throughout the course of this particular topic. iml