Carrot Top

I don't have that info at the moment, Chris. . .it was just the "native" culture that I happened to run across this with. . .but will try to see what I can find, and will post it if I can locate it. It is interesting, isn't it.

In Communications Theory, there is something called Proxemics. This is the study of personal space and the various definitions of the zones that we consider to be appropriate in interactive personal communications. The assumption is that expectations will drive our interactions and will define the interaction as being acceptable or deviant. (Love that word. ) Our expectations are learned from our culture and from our experiences. These are the definitions of the zones for North America: 1. Intimate - Touch to 18". Defined as for intimate interactions. 2. Personal distance - 18" to 4 feet. Defined as for interaction with family or close friends. 3. Social distance - 4 to 12 feet. For work settings or social settings. 4. Public distance - 12 feet and beyond. Formal discussions or settings. It would seem to me that the personal space relationship between server and patron would fit into the "social distance" category. It is worthwhile to note that again, these are the zones for North America. In Europe, for example, the "social distance" is defined as being half that of the North American model. (Where did this study that said guests like being touched come from again?!) .................................................................... Finally, I am tempted to say "When in Rome do as the Romans do". But then the thought of French men came to me and I realized it would be a mistake to say that. Don't smile at a French man if you are a woman, unless you want to immediately know him very very well. How that relates to the original question, I can not remember. Anyway.

Well, if you do have a twisted mind, you hide it quite nicely under intelligent posts here, Sandy. And Gaius did need a bit more complexity with his choice (in my oh so informed opinion after seeing five posts by him ) so you have given it to him in the form of a certain sort of extravagance. Very good choice! ........................................................................... As for you. . .I do hope there is a cup or a bowl of tomato soup nearby. . that goes so well with grilled cheese. . . Though potato chips or a half-sour pickle would do too. . .

← Mmm hmm. Exactly.

Interesting question. I hadn't thought about mustard "grouped" things. There are several things I make with an intense mustard component (besides a vinaigrette, of course). They all seem to be rather earthy dishes. Rack of lamb coated with mustard then parsley buttered crumbs is so simple, of course. Codfish cakes with mustard sauce. . .use baccala, soak, mix with mashed potatoes, butter, eggs, ginger, pepper. Brown and serve topped with crisp bacon and a sauce made from mayo, lemon juice, mustard, and whipped cream. Lamb, pasta, and green bean salad. . .slivered cooked rare lamb tossed with crisp julienne green beans, red onion, red peppers, parsley and cooked orzo. . .in a strong mustard-y dressing with olive oil, mustard, lemon juice, a bit of heavy cream. Serve cold. And a recipe for calves liver which makes even liver-haters happy which involves a deglazed pan sauce made of white wine, brown stock, shallot, tomato, heavy cream and mustard. Luscious. Mustard is a very autumnal flavor, I think.

Wow! What a richness of offerings! And Isabelle! Fantastic second post, welcome welcome. Did you write that? I so love that "rich pink fleck". . .

I may have to disagree that you are a simple chile serrano, Gaius, if the depth of the recipes you posted gives any hint of your true personality. A serrano is nice, but I think perhaps you may need something more symphonic as your overall representation of self.

I think Rumi is speaking of God, ling. I found the poem while reading on Sufi-ism. But yes, how pleasant it would be to be so Goddess-like to think that those words could be personally taken. . .

I can see the merits that the others claim for your meal, grub. . .but still I am laughing at this wonderful idea. Yes, "regrettable foods". I love it. The truly democratic thread. The thread that sooner or later, everyone will be tempted to post in. For there is no escape sometimes, from the regrettable food.

What a very nice introduction to yourself as a first post, Gaius. It will be interesting now to see more of you! Welcome!

Yeah. We've gotten some interesting male responses on this one, haven't we?! I wonder if we extended this question to everybody else. . .let's try it this way: What food do you think your husband/wife/best friend/companion/whatever would say they are? Does it match up with the food that you are? lesfen and her hubby would make a nice salad, no? My. . .paramour. . .sometimes proclaims that he is just like a piece of dry toast compared to me. Of course he says it to make me feel good. What he didn't know was that I am a grapefruit! (I didn't know it either.) But we do match up for a nice little breakfast there, don't we. How about you all? Do you blend or do your flavors clash. . .

Oven-poach some salmon in white wine with aromatic vegetables. Serve with. . .whatever. White and wild rice pilaf? If you really really mean just one-dish meal then accompany by some pickled beets perhaps and some warmed rolls. The next day you can top some orzo cooked and cooled and tossed with a lemony dressing with the cold salmon. . .or even just serve it with sliced cucumbers and tomatoes and a mustard-mayo and some breadsticks. Either way, if it bores you too much this way, add a few steamed cooled shrimp. If you still have some and still are in the mood, make a salmon salad for lunch. . .tossed with a parsley-caper mayo. . .or mixed with a curry-yogurt mayo. . .sandwich between black bread or fill a pita and add lettuce.

And Fifi's mention of eggplant just reminded me of wonderful caponata. Easy to make and it is the season right now! Caponata bruschetta. . .caponata tossed into hot rigatoni with a shaving of parmesan. . .caponata with ham in a sandwich. . .oooooh!

So what's the scoop with the Cornell study? It seems to be a little off from the reality we are hearing here. Oh. My opinion is that touching someone who you are serving is inappropiate and over-familiar (old-fashioned term, that, what. . . ) unless you work at a strip club.

All I seem to talk about is roast pork lately. What does that mean? Anyway. Roast pork. As easy to make as a roast chicken and twice as good. If you are lucky enough to have leftovers, you can have a cubano (Cuban sandwich) for supper the next day with some black bean soup (which of course you have made ahead and frozen ) and some dulche de leche ice cream for dessert and if there are any bits left over after that, travel on to Chinese food the next day for roast pork lo mein with a starter of (so-easy-to-make) egg drop soup with maybe some lychees, strawberries and almond cookies for dessert.

Why, yes, crinoidgirl. I must admit to having an almost unbearably strong urge to change my "signature" to the line "Nobody ever erected a statue to a critic" last night. But that happens to me every once in a while. I took myself by the ear and gasping for air through a haze of enthusiam to make my point known while attempting to be subtle about it, posted instead the one below, which is a rather obtuse attempt to show a Zen-like appreciation of the subtleties of the situation. But do let's click a glass together on your thought above.

What a shame. And nary a server to deny it? Well, best wishes anyway to those who decided to leave Per Se for the undoubtedly higher wages and better self-image they surely will find elsewhere. Did we ever hear where it was they were going? Or was the thing so terrible to bear that they just had to leave. . .new job offer in the wings or not?

Sad thing is, that there are no real butchers here where I live. And no, it is not the boondocks either. The "butchers" work in grocery stores and in the past it has been shown that I have to give them very specific directions to the point of diagrams drawn on even minor things such as how to butterfly a leg of lamb. Doesn't surprise me, though. The "chef" at the local Japanese steakhouse did not know what I was talking about when I mentioned Kobe beef to him, either. Yes, a strange world. Ah, you lucky city folk!

Sounds like you grew up in my house! Family dinners were also where my sisters and I got a head start on some nice eating disorders, since we were always being yelled at to eat either more or less or forced to eat something we didn't like. (There wasn't a picky eater among us but some of the food was just gross.) If I had kids now, we'd all sit down to dinner once in a while but I would go out of my way to avoid repeating that rouine. ← Ouch. Yes, your stories are making my tummy hurt. My childhood dinner table memories are of total silence while at the table with my mother who never spoke. The plates had a piece of overdone meat and some sort of canned vegetable. Once in a while an iceberg salad with Catalina dressing. Once in a while spagetti, which was good. It actually frightened me when I made friends and started eating at their homes at the elementary school age. So much stuff was going on! I did not know how to eat a baked potato and watched in awe as they did it. I was stunned by the fact of their fathers who were definitely "father figures" besides being fathers at the head of the table. So gruff and masculine. Startling. At home, I took to bringing a book to the table with me and reading while eating. My mother did not mind. .................................................................. Yes, there are some odd stories of families at table. ................................................................. In my own case, I must say that it did not strike me too oddly that this was the way it was when I was a child. It started to sink in as other ways were shown to me. Finally, in my mother's defense, I must add that her behavior very well might have been due to undiagnosed depression. In those days, not much was known of these sorts of things, and people just lived with what happened. ................................................................... Most people do the best they can, I guess, within our own individual limitations.

Well, dear. Let your imagination run free! Let it take you wherever you wish to go!

Yes, of course, you are right! Blinded by the glamour of it all I was. I still do wonder, though, Pam, if there would be a taste difference between the Wagyu and the "usual". I always seek as interest the small detail of care (such as feed or housing or whatever) to see whether it does end up showing up in quality or taste or not. Just out of curiosity. I like the idea of inter-connectedness and am always trying to prove it. Doesn't always work though.

Well. . .for you people with the problem that your (insert appropriate capital initials or defining-type name here ) leave stuff all over the countertops when they come home, there is always the solution of redirection, isn't there? Just buy some of those velvet ropes they use to force people to stay in line at theatres and banks. Make sure they match the decor of your house, right color and texture and all. Hook 'em up before they get home in a path that leads directly to the spot where they are supposed to put their junk. Do not allow unhooking of ropes till task is done. Simple, no? Behavioral technique. Just like rats. Or dogs or pigs, for that matter.

Not a cure-all. Nothing is a cure-all for anything, is it? But all time spent with one's children gives rewards of all varieties both in the present and for the future, is my personal feeling. Even though one might want to run away from the sibling bickering often. As for the second question, if there is only one parent in the family, then it must be a family meal, for that is the family.

From a purely practical viewpoint, I am happy to hear this. More Wagyu all around, more good trade opportunities. On the other hand, I am somewhat saddened. It seemed somehow "right" that to give such kindness to an animal before eating it would be rewarded with more delicious taste. Oh well. I guess it is never that simple, is it. Looking forward to hearing of your next adventure with the brisket. Do keep us posted!

Whoa. Definitely some New Age guys there. Well. You and the kids can pack lunch this week, no?