Carrot Top

Congratualations on your new position (oh, no...now I am seeing double-entendres everywhere!). It is well-deserved. You add a lot of interesting and involving subject matter to the site.... Now I have decided my answer to this secret rendezvous question. It was not easy, after reading all these mouth-watering (!), thoughtful responses. I would bring my latest favorite cookbook for reading together, a really good bottle of wine for drinking together, and the local phonebook. He would bring (along with the usual one imperative item that I assume he carries with him at all times...now guess what that would be...) an idea of what sort of take-out food he likes and the ability to pay for what we ordered. (Ah! Sexist, yes?!) (Pah!) For sometimes, just like the old joke, my favorite recipe is take-out....

Tradition agrees with the chefs who do simmer for thirty minutes. That is the standard method taught in most culinary schools...supposedly the intent is to erase any floury taste in the sauce. Could be my palate is not as distinguished as others (well, I am sure of this, often, actually, as so many things appeal to me that would not to a palate that claimed sophistication!) but I am in agreement with you. A much briefer simmering does it for me with the proviso that the batch being prepared be a small one. If one is making bechamel in a production kitchen, in a tilting stockpot, (which I have seen done) then the thirty minutes is definitely neccesary....

Nope, I'm a Libra but when I took the quiz and clicked on Libra, all my 'Libra' information flashed on for a split second then Scorpio popped up instead. Just like a Scorpio...those little claws reaching out and getting the attention... I dunno though. Don't you think they need to expand their choices to include Annies Sesame Dressing and some others? And don't you think they need to hire the eGullet crew here to be their consultants?

GG, of all the postings I've read of yours in the brief time I've been logging onto eGullet, this subject seems to truly involve you and bring out many sides of your creativity. It could be that the time has come for you to write a novella. I personally think it would be wonderful! You could perhaps (as the author/journalist) wander from tryst to tryst as the protagonists try their various approaches to this 'touchy' subject, regaling your readers with their quiet stories.... Oh, do! This is maybe another area you are gifted in....seriously....! Then post it as a main story on eGullet... What fun!

Oh yeah...I can understand your disappointment but unfortunately 'personal growth' is not always the same thing to the onlooker who desires it and to the one who seemingly in the situation needs a certain variety of it! Or to put it in old fashioned terms, 'You can lead a horse to water but you can not make them drink'. But, based upon whatever criteria has (hopefully) been set up and clearly communicated, through good human resource policies that are in place on an ongoing basis, you could always go get another horse. To make another sort of stupid paraphrase "If the shoe doesn't fit, don't wear it." I'll stop now before this nonsensical quoting gets out of hand...

It sounds as if you are very angry about something in particular, in your postings. No, not to 'go into the drama of 'FOH vs. BOH', for it should not be a drama in eveyday working life, should it... Each foodservice facility has its own way of handling these responsiblities, and the determination of 'who does what' or 'who is responsible for what' should be clearly stated both in the organization's Policy and Procedures manual and then again documented clearly in Job Descriptions. This is the basis for clarity of responsiblities in the workplace. If, in your specific operation, you want the Chef to have the capability and daily responsibility for these tasks, then hire for that purpose. No, not all culinary schools train their graduates in complete cost controls. Some do, some don't. Particularly if the career path is aimed at being a Chef, a creative person that handles food not money....the two skills are not always found in the same person, but when they are, the compensation for such a person (if they are highly skilled in creativity, and hired for that skill and not just in following standardized recipes) is generally higher. Restaurant Management or Hotel/Restaurant school graduates usually are more 'schooled' in these things, though certainly given an interest in the subject and a willing mentor, a chef previously not exposed to these things can learn them on the job.

Isn't it the best answer for this task, which is not one-dimensional by any means, to have both the knowledge and controls of the FOH manager in charge of this AND the knowledge and craft of the BOH chef involved in the determinations and phone-call makings (which are endless and always will be...) ALSO supported by information learned from whoever is actually totalling and paying the bills on an ongoing basis AND whoever is checking the orders in (for freshness, weight, conforming to standard and punctuality of deliveries...) In terms of who actually makes the phone calls to place the order, that could be anyone that had the time and ability to do it. But it is the teamwork and communication that leads up to what happens on those phone calls that is imperative. And it's gotta happen as often as each and every day. FOH/BOH conflicts. You don't gotta like each other but you DO gotta respect each other to prosper and accomplish the job.

Have been to two museums lately, both with children, in NYC. (Actually, I guess you wouldn't call The Central Park Zoo a museum! though it is the equivalent in many ways!) It has been fifteen years since I've visited either place and was incredibly impressed at how both have grown and expanded. The physical spaces are much cleaner and brighter. The food at The Central Park Zoo was not too great, though attempts had been made to re-design and prettify the basic menu offerings they did have. I was very impressed with The Natural History Museum's cafeteria, however. Lovely fresh salads, creative approaches to sandwiches, fruits, pastries, and a real attempt to offer food kids like that went beyond the usual. I had a great gazpacho, gorgeously garnished and displayed even though the huge glass it was in was plastic...I felt very well taken care of there. My ten year old daughter was wowed by a colorful fresh fruit and yogurt parfait and my nine year old son had some sort of piled up conglomeration of fresh fish and chips packaged up in a box that looked like a pirate ship... Restaurant Associates runs the account, I believe. Prices not higher than any usual, in this sort of situation though it always feels like someone is saying to me "There's a sucker born every minute" when I pay for eating with two kids in any museum, movie theatre, or public entertainment spot!!!!

But what happens if you just love all the condiments they've listed and more? Do they consider such a person an indeterminate schizophrenic? Or do they get to maybe enter the next 'Ms. or Mr. Saucy' contest and get their photo posted on the website and win a pantry full of condiments?

Two more great books... "Savoring the Day" by Judith Benn Hurley.....'recipes and remedies to enhance your natural rhythms...' "The Splendid Grain" by Rebecca Wood.....'robust, inspired recipes for grains with vegetables, fish, poultry, meat and fruit....' Both exceptional and quite different from 'the usual'!

My mind is on Arroz con Pollo tonight. Does anyone out there have the ultimate recipe?

I'm curious to hear how the goat turned out. I just returned from Chinatown in NYC with a few pounds of cubed goat shoulder for a stew, inspired by this thread. I also first had goat in Africa, Kenya in my case, when I was fifteen. I'd never heard of anyone eating it previous to that. Returned to the US, sheltered liberal arts trajectory and only since moving to NYC have found it can be bought here. Last Christmas, traveling with family I had the opportunity to spit-roast an 8 or nine pound goat in Cadaques, Spain. Tender like I would never imagine goat could be. Still whenever I eat goat, I always think of the Kenyan method of skewering cut pieces of meat on sticks and standing them up alongside the fire to cook. That musky gamey flavor is unlike any other meat. If you have a hankering for an excellent roast goat in NYC and do not mind paying a pretty penny for it, Primavera Ristorante at 1578 First Avenue does a fantastic job. They have been making this for at least twenty years....I once had a client who insisted that I match their roast goat for a dinner party he was hosting for guests, and was nice (and demanding) enough to insist I partake of their offering (at his expense). Mmmmm. Yum.

Another one...this time from Arthur Schwartz' "Soup Suppers": Armenian Meatball Soup ......................................... 2 medium onions, finely chopped 3 T butter 2 C canned tomato puree 5 C water 1 # lean ground beef 6 T finely chopped fresh dill 1 egg 1 tsp. salt 1/2 tsp. finely ground black pepper 1 medium green pepper, diced 2 medium potatoes, cut into 1/2" cubes 1/2 C uncooked white rice 1. Saute the onions over medium heat till lightly browned. 2. Add the tomato puree and water. Increase heat, simmer uncovered 10 minutes. 3. Work together meat, 2T dill, egg, S&P. Shape into 1" balls. 4. Drop meatballs into simmering soup, then add green pepper, potatoes and rice. Cover and simmer gently for 15 minutes. 5. Serve immediately in flat bowls with remaining dill as garnish. This is a better recipe than you might think from reading the ingredients! I often add some lentils at the same time as the veggies/rice, and this makes it even better....

Meatballs...these are good for serving with spagetti in a tomato sauce or in a hero... Ground pork, veal, beef Breadcrumbs (preferably from fresh bread but dry in a pinch) Milk to soak the crumbs in Eggs Minced garlic Minced parsley Dry oregano, thyme, and basil Grated Parmesan cheese Salt and Pepper Blend, form, and either bake in 350 degree oven for 25 minutes then use as desired or freeze raw on baking sheet then put into freezer bags for future use. A splash of red or white wine could be added to this recipe if you like, too. .................................................. All that ground meat would also make a nice chili...that freezes well too!

One thing is, that every time I see a person with a nose ring, my mind takes me back to several years ago, standing in a corner of a hayfield with a couple of my neighbors....me, the newcomer from the big city being instructed by them, farmers that had grown up on the land, on How to Raise a Pig, which for some inane reason I was thinking of doing. We stood there and discussed many things, fences, fodder, water supply...and I listened, fascinated, with the immense amount of knowledge they had and also with bemusement at the many things they disagreed upon, on a subject that I had thought would be a simple one.... One thing they did agree on, though, and they enjoyed expressing themselves about it...and I can never forget it, for they sort of sang it out, over and over, nodding their heads in unison with an occassional spit of chewing tobacco here and there inbetween.... What they were saying (after I figured it out, which took me a couple of minutes, though I nodded knowingly anyway...it seemed appropriate...) was: "You gotta ring 'er, or she's gonna root." Unfortunately this sentence always comes to mind every time I see a nose ring since then.... Obviously both the nose ring wearers and the farmers have enriched my life!

Use like fresh mint...wash it, of course...and just pour boiling water over it, steep to desired strength, and strain. As with any herb that is fresh rather than dry, use 'approximately' three times the amount that you would use (dry tea leaves) per cup. I am not fussy about this sort of thing...I just grab a bunch of the stuff and drop it into the boiling water in the pot then when it's ready, pour through whatever strainer or colander is easiest to reach! Honey, sugar, Splenda, if you like, or 'straight up'. In herbal lore, methi/fenugreek is supposed to be good for uh, (slightly gross, sorry) clearing out any excess 'mucous' in the body's systems...stuffed up noses, post-nasal drip, sinus congestion, etc. I love the aroma of the stuff. Enjoy!

I wonder if the responses to this question for the most part will be determined by the age group of the respondants.... The tone and atmosphere of a restaurant setting are very much affected and determined by the criteria and style that management (hopefully) has clearly set forth for the service staff, and of course the final goal is to make the core group of customers happy and ready to come back soon. Most of my professional life was spent in an atmosphere that catered to very wealthy businesspeople intent on fine wine-ing and dining and doing billion dollar deals over the shared table. Tattoos and piercings and any other sort of 'look' that drew attention to the server were, well, taboo. For the attention was supposed to be on the food and quality of service, and on the guests's needs, and not ever to be focused specifically on the person that was providing the service. In many 'upscale' restaurants today, of course, there is more focus on the fun of the moment, and servers are participants and performers in hopefully providing this sense of fun. I still prefer to have excellent service provided by someone who is more intent on showing off the food and the hospitality rather than how fascinating they, personally, are...but as I say, it could be an age thing, for I'm 47, which is old enough to be of the age group when tattoos and piercings were considered sort of tacky socially, which they certainly are not now! This is an interesting subject...can't wait to see what the general consensus is!

Roast goat is also one of those things that takes well to an initial herb and spice rub and/or marinade, of any sort...a Spanish adobo, an Indian yogurt, or a Mediterranean olive oil/wine type. I think the toughness often depends on how large the goat has grown (how old it is) and where it has grazed and upon what. If the pieces are somewhere around three pounds each?, a 350 degree oven for two and a half to three hours (covered so it will not dry out) should do it, with either an initial browning to start or if needed a quick finish under the broiler. Or, as andiesenji said, even longer at a lower heat. It should not be rare or tough. Better to start early and allow plenty of time! It is truly a delicious meat.

It also makes a nice tea, which is very healthy...with a wonderful aroma.

Same here. Whenever we cook or order pizza, our anchovies are on the side. I'm sure there's been an anchovy thread on eG... I'm gonna search! Vermicelli Pescatora is a great and quick recipe if you like anchovies. Olive oil, minced garlic, crushed red pepper....saute. Tomatoes, nice and ripe, seeded and chopped or Italian whole in the can drained and broken up. A good amount of anchovies. Measuring by the little tins they are usually sold in, use an entire tin with the oil, for a 28 oz. size can of tomatoes or equivalent fresh. Add to pan, cook about five minutes till anchovies dissolve. Generous amount of minced flat-leaf parsley. Add, simmer five minutes. Toss with hot vermicelli and serve up! Yum. The anchovy flavor is 'there' but marvellously blended....

Fools and flummeries. No, I didn't mean anyone here, I meant for the blackberries.

Almost forgot one. Thin slices of black forest ham grilled slightly with slivers of onions in clarified butter. Put on toasted thick waffles, top with cream gravy made with pan drippings. Sunny side up egg on top of that and a tiny drizzle of maple syrup if you're in that sort of mood. Heaven.

Favorite sandwiches: The Cuban Sandwich handed out the window of the hole-in-the-wall tiny little restaurant on 14th Street and Sixth Avenue. Almost any sandwich from The Second Avenue Deli (but maybe most of all a corned beef, turkey and tongue with coleslaw and 'russian' dressing on that soft steamed rye bread...)(Don't forget the bowl of pickles...) A shish-kebob sandwich from the Greek place on Montague Street. A meatball hero topped with hot peppers and melted good mozzarella cheese with enough sauce to drip and ruin my shirt... A barbecue sandwich (pork with the vinegary sauce) from another dumpy little place with a ridiculous name in Lumberton, North Carolina. At home: A freshly made steak sandwich on a nice baguette with a sesame-soy mayonaisse and chopped scallions... A 'Thanksgiving' sandwich of thin sliced turkey breast (not from the deli, please), leftover sausage-apple stuffing, gravy, and cranberry sauce on a baguette. (Yeah, another really messy sandwich!) An 'Italian Tuna' sandwich...albacore tuna mixed with mayo, lemon juice, minced flat-leaf parsley, chopped garlic, salt and pepper, spread onto a roll or baguette, topped witha thin slice of tomato and a fatter slice of provolone, wrapped in aluminum foil and heated in 375 oven for 25 minutes or so till hot, melted, crusty (what great words, huh?!). Sigh. What can compare with great sandwiches? The ultimate comfort food. And the ultimate chow-down food!

And one more...drinking endless cups of coffee all day will keep you thin. I am going off now to try both of these. I'm not sure the coffee one is working....

Gosh, it is exhausting reading all the stuff about what I should and shouldn't eat. Here's my myth. Try it and see if it works. Taking a nice long bubblebath with a good glass of wine and a book nearby (NOT a book about food!) will make you forget about all these worries. At least till the next time you look in the fridge...