Carrot Top

You guys are making my tummy hurt.

Mr. Tutor is a she, by the way.

Here's a new variation on the meal giveaway situation. Slightly off-topic, but the topic has wandered in this direction, so there go I too... There is a popular independent pizza place in town here...which the children enjoy. Big place, lots of college students, quite active. Great service, by the way. College-age waitresses that look like they major in phys ed wrangle through the crowds with huge trays of pizza and beer...and they deserve every penny of their tips...they are fast and happy and helpful. We had our pizza etc...and the owner came over to the table and held up a coin. "Choose heads or tails!" he hollered out..."You win, you get your pizza free." Well...lots of fun of course. Very theatrical, exciting. And we won! The waitress brought the bill and there I was, ready to write in the tip...on a much lower amount than the original bill. It was noisy, the kids were bouncy...unthinkingly I wrote in 20%...but then a bell went off in my mind, for it seemed...small. I crossed it out and guessed at what the original bill would be and tipped on that. On the way out, I ran into the waitress and asked her, if her tips were being affected by the owner's new 'game' that he'd invented as a way to increase business (a competitor had opened next door, and he wanted to keep customers here...and not going there...). She said "Yes...most people don't even think of what the original bill was." She was not happy. I don't blame her. Food Tutor...you may add the owner of this place to the List. And I do have to say...it was confusing reading nwyles post earlier...for I really thought it was YOU writing. Twins, separated at birth, fer sure.

Add a slather of marrow poached in broth and wine, and I will be crying too...

Yes, you are very generous to share your dinner descriptions with all. The Shabbos dinner may be something that not many people do have...but still it is a vital and interesting part of food culture (besides being mouthwatering in real-life food 'fact' as you present it!) and here it is...all encapsulated in a thread to read and know. Look at it this way. You are actually placing a very nice plate of your Shabbos dinner out for someone (anyone, anyone at all that happens upon then reads this thread) to dine upon, virtually. Many do, and are enriched in many different ways by it, bloviatrix. The plate is cleaned, the last drops licked off, and the unknown diner walks away quietly...with a bit of nurture, a bit of knowledge. Sometimes 'thank-you's' are forgotten in the quickness and blank spaces of cyber-life though...but surely many silent 'thank-you's' are there, nonetheless. Thank you...for many fine Shabbos meals.

I just love this idea, Katherine. It has a sort of heroic aspect to it...sort of like Johnny Appleseed spreading the bounty across the land...

Personally I was terrified to even post an entry....after reading that marvellous swagger around town, so full of life. Please, reverendtmac, if you're gonna continue to write like that...wait till the deadline to post it? Fearsome, it is...your writing. Thanks for a great story!

Mmmm. Yes...I love them too. The total lack of pretension. The solid reality of one thing done well, and in a small personal way. And the seredipity of happenstance when one runs across them by chance, that says "In life all is possible...let me surprise you with something nice". ......................................... On a more philosophic than direct level, one of the things I "expect of a chef" is that they/their art or product....be someone or something I would like to spend time with. As with reading a book that one finds pleasure or not in...eating a meal is highly personal. If you enter into reading a book, the experience is of spending time with the author. I like it to be someone that interests me...that has quirks of personality showing in the work that will make me think or feel in either comfortable or in expansive ways, but someone who has something to say in a clear sense that is their own...and not just a "knock-off" of someone down the street. This can translate to such small nuances in food. But it is there, this 'read-ability'. And as with authors, it can say "I want to keep reading, and then to find another book quickly by the same person!" or....it can say...."Well, alright...but there are better ways to spend time than this", or "Okay, I've done it once, so I can say I've done it, but I am not sure what it was all about..." So...just in a personal sense, I expect that a chef would be someone that I would like to experience more work by, and again and often....someone that makes you want to 'go back for seconds', you know. Not just a flash in the pan.

Amazing. It does not matter which forum you are writing in, Redsugar...even in scanning quickly through, your posts are immediately recognizable even if I am not focusing in on 'who or what' precisely is landing in the thread. What a fine touch with food...and what depth of knowledge. I am constantly impressed. Really and truly. Thanks.

Curried egg salad with diced apples and celery is nice, topped with alfalfa sprouts and served on a fresh soft whole wheat or wheat berry bread (or even in a halved pita with shredded romaine, for that matter....)

If you are short on time (or lacking the real desire to mess with computer stuff, as I am ) Kinko's or one of those other 'office' places can do a lot of this for you, fifi. And usually Barnes and Noble has some good selections of journal/binder thingies....

Hmmm. Here's another question. Where to stay? If one wanted to book a hotel or pensione (depending on what was available) in a 'neighborhood' that retained the character of Rome as its inhabitants live in it....rather than land in a big hotel or tourist hotel stuck in the middle of the city, which neighborhood would you head for to find such a place? A sort of place that didn't need to be luxurious, yet possibly could be...or possibly not. But it is mostly the neighborhood I'm talking about. Where...when you walk out the door, the 'real' Rome is there. With foods and restaurants and stores for the cities natives, not its visitors. Which neighborhood would you head for?

Last spring, my ten-year old son...inspired by a Eat-a-Bug cookbook he had been reading....grabbed a small beetle that landed on top of his desk at school. Popped it into his mouth. Ate it. His classmates nearby either slightly giggled or looked shocked, depending on their personalities. The teacher (who it turns out, is seriously bug-phobic) ran across the room semi-shrieking and grabbed him (by the way, this is a quiet happy kid, good grades, never gets in trouble) by the collar and hauled him down the hall to the principal's office. She called me in semi-hysteria, insisting that I 'talk to him'...for 'she had NEVER seen such a thing in her entire life'. I asked him what was going on, and he told me. I asked him why he ate a bug. "It tasted good, Mom" he replied, "It just tasted good." That answer was good enough for me! The teacher's final comment while ending the phone call to me, was that overall, she was glad it happened, for she would now turn the occasion into a 'Teaching Moment' to warn against such dreadful things, that very afternoon. Sigh.

Ooooooh. My heart pounds upon reading this...for it is not always true. The romance must be translated into really good-working operations procedures, really-good staffing, and as with any workplace, really-good team building, morale-maintenance and attention to detail both food-wise and human-wise. Just as it is important (vital) to create an atmosphere front-of-house for the guests through the theatre of attentions that are given (or that should be given if things are to be as good as they could) them, it is important and vital to create an atmosphere back-of-house through the attentions of whomever is running it at that moment, be it exec chef, chef, boh manager, expeditor, whomever. Granted, this is not often done. But that doesn't mean it can't be done. Romance, in this case, can be translated and remembered...then shown on the plate...through a good, consistent series of management theories and actions. It may feel 'routine' but it is still possible for the romance to be felt and tasted at table. I guess it comes down to...you may not remember that one plate that went out in the rush of things...but in the best of worlds....it will still remember and carry the intent of the chef who loved it before the rush began.

Beautiful post, Holly. Seriously. Couldn't think of a single thing to add (If indeed, the concept had even occured to me, but it didn't...things have gotten so far from that original truth). That post would rival the precision and care of an original McD's.

Absolutely the best Italian cookbook I've ever seen or owned. It is sitting right here next to me and each time I pick it up it totally inspires me. (Um, and generally I do not like cookbooks...sorry...) "Classical and Contemporary Italian Cooking for Professionals" by Bruno Ellmer. Just checked Amazon. There are 13 copies available. About $60. Worth every penny and more.

Thanks...had to log back on to clarify my last post... If you think of any other wine shops, please add them? amccomb...it will be fun to compare notes of our visit(s) afterwards!

We women always want explanations. Preferably lengthy and detailed ones. The only thing to do is show her, obviously. For actions speak louder than words, I've heard. (All this should be done under the aegis of furthering the art of gastronomy, of course. Education, is important.)

Duck fat. ← Better choice than schmaltz, I guess. But then it would have to be called 'Last Tango in Rouen', no?

Thanks, balex..some great suggestions there. Oh...don't worry about the shouting, my feeling is that a good shout once in a while adds a sort of joyous punctuation to almost any occasion. And I will follow your advice about the tourist areas. Wine? I 'used to be' into it...studied it for two years with Kevin Zraly when he was teaching his courses at Windows on the World. And then of course, I had the responsibility in my job for purchasing quite a bit of it...so neccesarily had to taste many many bottles of fine vintages. Just part of what one must suffer through for the job, you know. Unfortunately, after having two children 'right in a row' some time later, I discovered that even one glass of wine would put me right down for a nap much quicker than I could get them to go to sleep! So I am out of the loop with wine in many ways, today. Do you have some way for me to better myself, to find my way back into the loop...while in Rome? I hope so....it would be a kindness. Where shall I go for a good bottle of wine? Edited to clarify that it was me drinking the wine not tossing it down the gullets of babes...

The roti korma looked outrageously good, spagetttti...as did all else following! Are there a traditional number of dishes served during these celebrations...and do any of them have specific 'meanings'? (I know there is a better word for that but am rather dull-worded today... ) Oh, by the way, I think I have figured it out. The four t's.... t is for tempting t is for tastes t is for tremendously interesting, and t is for terrific. Now why would you have to kill someone for finding that out? I think everyone will agree with me about these four t's.

Would a freegan be considered kosher enough to eat?

Sorry. I promise to be quiet after this. Here it is, for me. In the best of circumstances...and forgetting about McDonald's or Ye Olde Scratchy Pants Ale House... I expect a chef to show me the inner soul and defining spirit of the food(s) they choose to work with.

When I think of dining at restaurants...and sort through memories to capture what has remained in my mind as representing the highest level of experience...the architectural creations on plate...no matter how stunning....and even (though these remain, stronger...) the novel flavor and texture combinations...that one has the chance to experience at three/four star restaurants...they all pale and disappear under the weight of three memories. These three memories of food at restaurants eclipse any others: The most beautiful and...mouthwatering...intensely naturally flavored vegetables I have ever tasted, prepared by Bradley Ogden. A steak that made me want to hide under the table and live there forever, nibbling on leftover bones...at Peter Lugers. And a piece of salmon that was the ultimate epitome in simplicity that made an operatic magnificence of a tiny perfect piece of pink fish...at Le Bernardin. Three simple offerings. Yet not quite so simple, for they each were the works of a master. Unadorned masterpieces. And no, it was not the accompanying wine that made them so.

Well...I'm not a sports fan, but that idea you had earlier of a bat knish has definitely stuck in my mind....