Carrot Top

Two things my first MIL did (she did not waste a single thing) were that if a dish of food were going to be in the fridge or on the counter "short term" i.e. probably 24 hours or less (which so often happens) she would never waste plastic wrap as a cover. Instead she upended a plate on top of the bowl to cover or a bowl on top of the plate to cover. I do this often, too. She also saved the styrofoam trays from the bottom of meat packages and would use them for almost anything. For flouring or breading cutlets, as a substitute for a plate for storing something in fridge or freezer, even for mixing paint for grandkids' art projects. Eco-friendly before her time. I tried doing that but found that my kitchen was being swamped by the things and couldn't take it, but I hate clutter so it's a good idea for those whom it doesn't bother. The thing I do save and wash are the sushi containers (decorated plastic bottom with clear lid) from the grocery store. The kids like to take their lunches to school packed in them. Along these lines of reusing this sort of detritus, I once saw a braided/woven quilt hanging in someone's living room that had been made by their grandmother from old colorful plastic bread wrappers. Incredible. (In all ways. )

The only soups I've made all this summer were gazpacho (repeatedly), miso, and corn chowder. But tonight soup called. It's hot outside and raining and the first week of school is over for the kids. Everyone is exhausted. Instead of curling up before the fire, we curled up before the air-conditioning and had soup. Chunky broccoli-scallion-cheddar with spicy sugared almonds to munch on and black forest ham with chutney tea sandwiches. The season has begun.

My god. I hope they film it on a set used for horror movies. At least he didn't say "Depends who's asking."

I seem to remember some hot drink recipe you provided, suzi, with applejack or apple brandy? Can one drink these sorts of things while hawkwatching? (The library bookdrop thing I really understand. Once I got my arm stuck in one of those things while trying to return books to one that was overfull that got jammed. I thought I was going to be there forever till someone would come rescue me by calling the fire department to cut the thing open. Scary. Ten minutes of terror and pain. Finally I wedged my arm out somehow, bruised but still there. A hot applejack drink -or even a few quick hot applejack drinks- would definitely have been useful in that moment. )

Actually, between this thread and the Rocco thread a film moment came to mind. This one.

I've heard good things about that edition. Will do.

I might post questions as to where these unique places are for you to answer next time I visit, dls. I like different worlds.

Niiiiiice selection of cookbooks, suzi. I'll take photos of our library's cookbook section and start a thread soon, probably after I get a new camera, for my own digital camera has been hijacked by my fifteen year old daughter and it takes a minor coup with much strategic planning involved to try to get it back when I want it. I'll also find out what our population here is for comparison of cookbook-to-person ratio. Bruce, we had a minimal Asian cookbook section in our library also but over the last few years I've requested purchase of some of my favorite Asian cookbooks, particularly new releases, and have been quite pleased to see that generally within three months the book appears on the shelves. Which doesn't help me much, for by that time I've usually not been able to stand it and have already bought the thing but it's good to know that other people will have access.

Any time I move to a new place the first place I go to is the public library. Then I check out some cookbooks and while they are being checked out I say "This is such a good cookbook. Its recipe for so-and-so is the best I've ever seen." And the librarian's face lights up and I've made my first friend in town.

You might enjoy reading this foodblog from central Africa by DianaBuja on bookofrai.

I hope you'll show us a photo of the interior of your library, suzi. Most particularly the cookbook section. I've often thought that it would be a nice topic to have photos posted (like the thread on refrigerator and cupboard contents) of our various libraries' cookbook sections.

Congratulations, Fabby. My children visit that area several times a year, including spending most of the summer there. I found one post to a place I visited (though there were several posts on places in St. Pete, too, I'll try to find them a bit later): Tin-stamped high ceilings, light and airy, big windows, good friendly service. Not expensive. Bustling but not too much so. (Hah! All this I can speak of from one visit! ) Good time to buy real estate there, too, right now. You do intend to visit him a lot, no? For an interest in oddities, there's a place about twenty miles down the coast that was touted as "one of the ten wierdest restaurants in the world" in a msnbc (I think) poll. Serves "roadkill" supposedly, or what people like to think of as roadkill types of food. (Edited to add: Here's the link to St. Pete Beach.)

If you can describe the argument I'm implying (for I'm not sure I was making an argument) I'll think about your opinion of it. As far as your opinion that his desire to earn a living as a spokesmodel is sad, I don't agree, for I'm not that tied up in Rocco to be made sad by it. No, I didn't say or imply that Paris Hilton should be respected. My use of Paris Hilton was metaphoric. But I've gotten in trouble with literal-minded folk over my habit of doing that before. Was I "answering" for the culture? Goodness I hope I don't sound all that full of myself! And yes, it does have something to do with Rocco but if you don't see it you won't see it so any more discussion on that is moot - we'll just have to agree to disagree I guess. Congratulations on your fine character. I, too, have turned down ridiculous amounts of money, as a chef, uncle ovipositor. I'm not sure it's improved my character, though. I am still rather sly, as you've noted. Mmm. Rocco and Bourdain are often compared by others than just Rocco himself. And again, it was just my sly humor coming out with that remark. Do forgive me. As a summation of my own feelings, I do not believe that it matters whether or not that I "forgive" Rocco (as you wrote before that you would forgive him if and when he did certain things). Forgiveness for Rocco is simply not anything I'd ever consider he'd need or want from me, or something that I'd be at all invested in. The debate here for me goes beyond Rocco to what a chef is, both to themselves and to the public, in various ways. There are various ways, too. But let me not flail out into the philosophic and metaphoric again, there's a roast chicken calling my name from the oven at this moment and metaphor-writing takes up a lot of time. Plus my quoting thing is screwed up and I hate it when that happens. (Edited to finally fix quoting.)

So it comes down to on the one hand, from John and others, "I want you to cook for me. " Eh. Ya gotta love it. On the other hand, Rocco is only respectable because of his cooking but also disreputable because of the way he handled his cooking. This guy can't win, can he. We live in a culture that celebrates celebrity. Models are revered for being models, Paris Hilton is revered (or followed avidly in order to be called out) for being Paris Hilton, ex-TV stars and sports people are all over the place doing this thing called "shilling". I have to wonder if everyone who cries so loudly out at the horror of it would actually turn down the chance themselves if they ever were offered the chance, based on whatever other thing they had managed to accomplish. I can hear the cries of outrage now. "Oh, NO! Not I! I don't do that sort of thing! What? Seventy five thousand for thirty seconds? Oh. Well. Well then. You know, I always did sort of like that product . . . " As far as employers caring for their employees in a dedicated or familial manner, yes, that has mostly gone the way of the horse and buggy. Not just "because" but because the business environment demanded it. Things like global economics and population densities and income levels and benefit package expectations that did not affect business started to at one point, and that was it. I've never seen a company that really did not care about their employees, and I have seen many staff reductions and had to participate in some. It's not pretty at all. But the business environment means lean and mean (and smart to boot) wins right now, and there's not a lot of room for survival if you don't work that way. Not as a manager and not as a company. Did Rocco put his hand in the till? Deal drugs on the premises? If he did so, then I'll have to alter my perception of who I think he is. But all I saw (on those prepared and edited shows) was a guy that didn't really know how to manage what he'd gotten himself into. He'll never be Bourdain so the comparison is moot. He wasn't born Bourdain, who has a plethora of innate charm and that thing called charisma. He'll never be Bourdain who also is incredibly street smart in a way that works well in business. He's just Rocco. I don't blame any of you guys for not being Bourdain. Why blame Rocco for not being Bourdain?

If you call "hopes & dreams" paying the rent and buying groceries, then the answer is yes, we can saddle him with those responsibilities. ← Toliver, to me he bears the responsiblities that any manager bears, no more or less. He bore the responsibility of doing a job, and in that, he failed. But two sayings keep coming to my mind about all this. The first is one my mother used to say often, and certainly it has proven true in my life. "You are responsible for You". Nobody else is. We each are responsible for our own way in the world. The second saying is one that I learned later in life, and might be one used by those who worked for Rocco or who work for anyone who is having problems that might affect them, or even the other way around - might be useful for a manager who is having problems with an employee. "I'm not going to let your problems be my problems." Each of Rocco's employee's had the option at any time to say that and to get the hell out of there if they so chose, and to make their own destiny . . . whether that destiny was to again be an employee somewhere else or whether that destiny was to take charge of the things that were directly affecting them in the workplace by becoming managers themselves. We all have these options.

It seems to me that you are wondering why someone with so much to offer would not want to offer it, John. An understandable question, for sure. To me the answer would be one of two things. Either he is what some people like to consider as just a money-hungry jerk who only cares about himself, or (and this is what I would like to think, for I like to think the best of people till proven completely and inarguably wrong) he got in over his head and the entire experience has made him gun-shy. That level of performance demand in that sort of market is not an easy skate in any way: physically or emotionally, regardless of what sort of arrogant mask one might put on to make it through it. He might bear some scars that haven't healed yet, whether he seems like a jerk to lots of people or not.

I can't remember what the percentage is of restaurants that fail due to poor management by either FOH or BOH or admin but should all those managers and chefs and owners be blamed for this perceived loss of dreams and paychecks of the people who worked for them too? Or is it only Rocco that bears this mark. If it's Rocco, why only him?

Warning: Those who detest philosophy, skip this post. I've become rather sad today about this show. Yes, I know I promised I was not going to think about the show anymore but then after thinking about it all day long yesterday from various angles something started stewing in my mind. What it was is this: If this show were to be thought of as a recipe, it would not be a recipe from (insert your favorite classic contemporary cookbook with style and substance here). It's not a recipe created a masterchef itself. Rather, the recipe for this show has been created by someone (or more likely multiple someones, as there is not the mark of an individual on it) whose job description more closely resembles that of a corporate chef for McDonalds (or insert your favorite mass-production fast-food place here). Nothing wrong with McDonalds or similar places, of course. They exist, they serve a need, they even are good in their own ways. But they aren't the French Laundry or even close to it and they don't try to be. They are a different animal. The trick here is that this is a McDonald's recipe that uses French Laundry themes and touches in a desire to put a high-quality veneer on the thing. And it isn't a high-quality thing. It doesn't show the gleaming taste of the truth of good honest ingredients. The recipe is a mix of good talented chefs of the sort that work in venues that are not dog-and-pony shows nor dog-and-fry places combined with the oddest collection of celebrities whom seemingly have been gathered at random from some Celebrity Pool. Put in a fishline and whomever bites, along they come by the dozen, unceasingly like herrings in a net. Then toss with product endorsements passed off as A Useful and Good Thing. Not all that honest, and it adds a strange flavor though one that can almost pass unnoticed in the excitement of it all. Add the chefs themselves placed in challenges that are truly challenging, but don't focus solely on the actual work challenges, instead focus their flavor as a mixture of work challenges with the very personal. The tattoos on the tummy, the sweat on the brow, the blurs in the hot tub. . . If this show were a recipe it would be coming from the Simple 1-2-3 One Dish (Using Canned Goods) Cookbook. It would be a recipe written meant to appeal to the lowest common denominator, and what you get in the end is something approximating the taste of trash. How is trash different than real food? I don't know. I know that most everyone has a taste for it now and then. I know some people thrive on it. And I know that sometimes after I eat it I feel bad. I feel bad and sad today because all these chefs being focused on are real people, all talented people, all people I would smile at and be happy to say hello to in real life, to share a story of this or that which happened to them, to wish them all well. And instead this show (and it somehow is different, this show, than a real competition like a football game where the elements are cleaner unless one wants to muddy them up) has made me reduce these people to play-doll images who only exist to serve the purpose of a game on a screen. That's something I feel bad about today, within myself about myself. Regardless of whether the contestants chose to do this or not. There's something off-tasting about the basic recipe. We'll see if that off-taste is strong enough to keep me away from the TV set next Wednesday night, or whether my urge for junkfood betrays my wishes to be a better self. It may be a trashy recipe but it's an oddly compelling one too.

You're not implying that Howie is a clown, are you now? .................................................... One more link and then I am going. to. stop. thinking. about. this. stupid. show. Future Top Chef Advertiser Challenges Yep, there's that hair theme again. And my personal favorite:

Well . . .warm cream near your lap can be quite nice. But I like the name you made up. This show is ripe for a parody. We've got two names already: Eye Q and Dick Headfoodie. Unless the woman is elderly then it can be meant in a bit more tolerant way. Maybe, since Casey was cutting that onion like a "homeless grandma" it really was meant to be in that way. But somehow I doubt it. ........................................................... Brenda had asked earlier who Padma was. Here's her site. She was previously married to Salman Rushdie.

An amusing review of the show from Entertainment Weekly.

But it wasn't just one bad night. He was the guy who not only was supposed to be the executive chef for that restaurant both nights but who also holds that title in real life. So expectations were there that based upon him holding that title both in reality and on those two nights of competition, that he would perform that job. He did not, either night. And that brings into question whether the competition somehow affected his ability to act as an exec chef should, but there's also the dissonance of seeing someone with the title not bearing responsibilities or performing tasks which should be second nature. If he had just taken on the task of cooking and that had been his prescibed role, then it would have been a one-night failure. But he talked the talk (however pleasantly, and he is a very personable guy) then didn't walk the walk. Edited to add that now I have to argue with myself after writing that last paragraph because I'd forgotten how screwed-up his food was the time before, too.

Every story needs a villian, Dignan. I think this man Dick Headfoodie fits the part to a T. You may have something here. Each of these three things is inextricably linked in my mind to really wierd haircuts. Therefore I project the winner chef will be the one with the best haircut. That would be Hung or possibly Howie because he has no hair to criticize.

I think I better learn some betting terminology first. When you wrote "patsies" I read "pasties" and got kinda nervous.

Yes, the flying under the radar thing. One has to wonder if it is being done strategically or merely comes as part and parcel of the personalities. Sort of the same thing but not exactly. On the other hand, it's interesting to see which ones do pick up on the lessons being learned quickly and how they use those lessons and those others who seem to ignore Fate as it stares them in the eye. I'm not sure if I'm glad this is the first season I've seen or not. Brenda, are you certain you weren't born and bred in the South? That's a most beautifully tailored Southern Lady sort of comment. Knife-in-glove but kind, so kind. True, too. ................................................. I hope the show runs next season. I really want to have Top Chef parties with a betting pool.