Zeemanb
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Posts posted by Zeemanb
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And none of the chefs respected Rocco. And Rocco's face! Bad bad bad plastic surgery!!
Okay, I guess Michael Jackson turning himself into Diana Ross isn’t that huge of a leap when you think about it…….but why is Rocco turning himself into Elizabeth Falkner from Citizen Cake? They don’t cook similar food, live in the same city or anything!
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How about the hunk o' plain stainless steel that is sold as a miracle product to get the smell of garlic and onion off of your hands? Saw one in a kitchen store last year for ten or twelve bucks.
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Sorry if this is a duplicate thread, did a quick check and did not find anything....
Today on the radio I heard the latest rap-themed radio jingle from Mr. Goodcents (sub sandwich chain). It included the line..."our pasta dinners will fill your innards".
I don't know why it bugs me so much. Is it the seriously lazy turn of a rhyme, or the thought of Mr. Goodcents sub-par pastas literally filling the whole of my "innards"?
Anyway, chime in here with your favorite tv or radio spots. Is there one from DQ out there that rhymes Blizzard and gizzard? At least that would work better than dinner and innard.....
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So about noon I head down to the cafeteria, and, as expected when we have a guest chef, the line is out the door. Worth the wait though, to have Chef Chebaro put together a delicious gyro plate.
Eaten, of course, back at my desk. In addition to the gyro, there was salad, pita with hummus and chili sauce, and saffron rice with garlic sauce. All for right around $7. Not bad for not having to leave the building.
Too funny (and a little scary)...when I first saw this picture I thought it was taken at the Sprint Campus where I have enjoyed many of those same Gyro plates from the guest chef. I think he needs to print up some "Aramark Tour 2007" t-shirts.
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This is my first year growing tomatoes, so I stuck with tomato/grape varieties that I could easily attend to in pots out on my deck. Growing.....yellow pear, black cherry, coyote, black plum, cherry roma, sugar cherry, Santa Fe hybrid, yellow currant and a standard red grape.
They're all fantastic, but the coyote (very small yellow cherry) fruits are super sweet and very earthy at the same time. Very different than everything else I'm growing. They are about the size of large gooseberries, with a very thin skin that tries to tear whenever you pick them. I can only imagine how great a beefsteak variety of this same tomato would be.....haven't seen such a thing but I can dream.
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NEWS ALERT!!!! NEWS ALERT!!!! NEWS ALERT!!!!
Okay, you won't believe this. I'm wondering if I'm just the last to find out because everyone I know has been keeping it from me to spare my emotions....
I stopped by Bryant's for a sandwich to-go tonight, and when I got to the front of the line I saw two big signs stating, in no uncertain terms that.............are you ready for this??......
Tipping the countermen is no longer allowed.
WTF?!??!?
For right now I'm going to ignore the fact that I also saw them using a digital scale to weigh out meat back there. One trauma at a time.
When did this happen? Where were our local hacks Chapin and Ferruzza when this bombshell of a story broke? Was I out of town when the emergency broadcasting system blared the news all over the television?
What kind of a world is this when you can't slip a couple of bucks across the counter and get a mega-supersized sandwich in return? Don't those guys have a union with the countermen at Katz's or something?
It's over. The terrorists have won. I don't know about the rest of you, but I blame it all on that goddamn Power and Light District, AND that big shiny tentantless glass donut messiah going in across the street from it. The safe, shiny, corporate homogenization has seeped into the water and made it all the way to 18th and Brooklyn. Now all of the cookie cutter assholes with those bluetooth things hanging off of their ears are safe to stand in line for a sandwich after an awe inspiring show by "Celtic Woman" down at the glass donut......without having to wonder loudly "hey, why is THAT guy getting a bigger sandwich than me! Haven't they heard of portion control? I want to talk to the manager!". It's pure speculation, but it's probably f'ing true. You can't go and upset the natural order of things by breaking the Power and Light zombies from their stupor.
I couldn't tell if the countermen were pissed about it, because hey, they always look pissed. The signs did look pretty new though. No residual grease caked on them yet, and the screws holding them in weren't rusty, so I'm guessing it's a relatively new development.
This will not stand!
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Digging up an old thread to add a dim sum note......
I went to Bo Ling's (91st and Metcalf) for dim sum today, and I think it was the best selection and quality I've ever had there. They had all of the usual steamed/fried dumplings, buns, rolls (the tofu skin rolls were dynamite), etc., but I mainly wanted to mention a few items I had not tried before...... the stuffed mussels in black bean sauce were very good (mussels chopped with onions, veggies, then baked back in the shell), and I liked the beef tendon as well. But the star of the show, with the trip all by itself, was the stewed(?) pork tripe. Cooked perfectly so that the outside texture was somewhat similar to fried tofu skin, but very tender, then all soft and fatty pork goodness on the inside. The spicy chile sauce it was cooked in was oustanding. I'd go back just to have a double or triple order over steamed rice.
Anyway, that's it. July tripe-fest 2007.
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I still really think Tre is going to be in the top two or three, so with that said........how long before the creative editing starts showing his "evil" side? I think that's how they handled Ilan last season...he was pretty quiet, competent and low key for several weeks and then WHAMMO!- we find out how whiny, petty he is, with zero depth as a chef. Just a theory, but they will need some serious drama in addition to Hung's egocentric "if you don't like my food it's because you're an idiot" attitude.
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Wow are they cheap on the prizes -- Hell's Kitchen winners get better prizes!
Lol! We were laughing about that last night when he passed the bottle of wine off to Joey.......he should have at least said "hey man, let me throw in a pack of smokes too".
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Only two tablespoons of butter? Must be the low-cal version of the recipe!!
I'd give it a try, but my stomach would already have to be so full of liquor that I don't know how much I could fit in there.
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WHAT?!?! No bacon layer?!?!?
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Nothing new to add except a very specific type of french fry.....
I know of a couple of BBQ places here in KC that do a standard crinkle cut double-fried french fry (second fry happens when you place your order), and the order is placed in a waxed paper bag with the top twisted closed at the corners. There is a very brief window in which to eat the fries....you want to let them steam in the bag for just a moment, but they definitely won't survive a car ride home. I honestly can't think of a better example of a french fry. Double fat-double fried-double-crisp perfection, with the perfect accompaniment being a spicy vinegar based BBQ sauce.
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I don't know if I can handle another season of Gail. What value does she add to the show? I think all she managed to do last night was repeat everything Tom and Tony said. I would not have been surprised at any point if she started complaning about overcooked eggs from last season.
Other than that, hoping to see some good dishes this season.
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I take exception, however, to Aixois' service, which, from my half-dozen visits or so over the past three-four years, has been very uneven. I've had decent service there and I've had horrible service there.
In retrospect, I guess the service could have always been terrible.......or great.......all I remember are goth-schoolgirls bringing me food, which automatically ranks as a five-star experience.
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And it sounds like, from what I'm hearing, that I may not be getting more bang for my buck at what I would consider more convenient competitors, like Tatsu or Cafe Provence.
Just wanted to throw Aixois into that mix.....great food (veal liver, duck confit salad), good service and setting........
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Sorry if there is already a topic started..........didn't see one.
This just came out on DVD today, and the Netflix gods smiled on me this morning.
I can't decide if this is the greatest food related documentary I've ever seen, but I can say that after watching it I have the same weird, disconnected feeling I did after watching Salo: 120 Days of Sodom. High points: At least one reference to fisting, and Kenny Shopsin eating food people left on their plates in the interest of quality control.
Basically, the story begins in the summer of 2002 at the old location........there are many people here who will be able to add some good information and stories once they see the movie. I've never visited Shopsin's while in NY, so I won't pretend to know anything outside of eG posts.
Anyway, watch this movie and confirm whether or not you think that a Bourdain/Shopsin episode of NR would be equally as entertaining and enlightening as the one at El Bulli.
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Can't think of anyplace that serves kidneys, but speaking of cabeza....... I did have a great cabeza burrito at Tienda Casa Paloma the other night. When I saw they had added big burritos to their menu I was a bit dismayed. It seemed like they were selling out to the Joco Chipotle crowd, but I do realize they have some hefty competition for the food dollar out that way. HOWEVER, after having one of their monster burritos I backed off my previous assumption. Sure, they are huge burritos, but any comparison with Chipotle or Baja Fresh stops there. The rice and beans are just far superior, as is the tortilla itself. Plus, throw in some of that fatty, sticky, gelatinous CABEZA meat and it's about as far away from chain eatin' as you can get. Very tasty.
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one more:
i could make a career of being blue
I could dress in black and read Camus
smoke clove cigarettes and drink vermouth
No googling here, actually think I remember this being Bongwater, from the album Too Much Sleep. Don't remember the name of the song. If that ain't it, they ripped off Bongwater!!!!
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THAT is hilarious....... the letter takes me back to my early years and my own frozen entree of choice.........the Banquet Pot Pie. Ah, the memories of burning my mouth on those chicken pot pies that somehow managed to get hotter than the surface of the sun..........
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There are too many to pick just one, but WAY up on the list for me is a one-handed Artie going to his old family cookbook for a recipe to cook the rabbit he had just shot in his backyard in a fit of anger. A young couple had shown up as the restaurant was closing, and the server had already opened the wine...."they'll eat what I give them!".
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On a tangent, I've had tremendous success with the mesclun greens I've planted this year. Alas, my one packet only went so far. Does anyone know where I can buy mesclun greens seeds in bulk in the KC area? I'm looking for more than a packet but less than 5 lbs - preferrably in 1 lb. denominations.
Planter's said no. They recommended Antone's (?) out in Independence? Never heard of it. I suppose I'll have to go to the internet.
UE, UE, quite contrary, how does your garden grow?
You're in that awkward stage between home/hobbyist and market gardener. You might check with Dan & Katherine at KC Center for Urban Agriculture or the Kansas City Food Circle. Moving farther afield (
) Seed Savers (although I don't know if they have a semi-bulk program).It's too late for spring but if you talk to some farmers you might be able to buy-in on their bulk buy for fall planting. Most of them buy by the pound, I would guess, so if you paid up-front I can't think they would mind (other than that you clearly would not be buying mesclun from them, but they're not really competitive types for the most part anyway). If you want specifics PM me.
How did I know you'd be first to "bite back?"
Thanks for the links.One correction, I'm definitely not anywhere near market gardener. I'm still very much a (farmer's) market consumer. I am a home hobbyist through-and-through.
BTW, I've got about 25 tomato plants in the ground - all of them Crum's heirlooms. I put in San Marzano, Kellogg's Breakfast, C. Fiorentino, Paul Robeson, German Johnson, Missouri Love Apple, Chocolate Cherokee, and one Delicious (which is a hybrid) - which the Crums say have been known to yield 3 lb. tomatoes
. Ambitious-sounding? Perhaps. But you haven't seen the way the deer eat around here. I'll be lucky to have on left standing by the time the tomatoes bear fruit. *sigh*Hey Rosencrantz & Guildenstern, when you have a moment if you could PM me any tried and true tomato soup recipes (hot or cold) I'd appreciate it. This is my first year growing tomatoes, I'm doing them in pots since I didn't take the time to prepare any ground. All cherry/grape varieties due to the pots/space......twelve plants total- black cherry, yellow pear, coyote, roma, black plum, and a few good old fashioned ultra-sweet hybrids. We'll see how it goes...I'm not above discharging a firearm within the city limits if I see any critters getting too close......
Thanks!
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What have any of you KC folks been seeing at the markets so far? I try my best to stay true to my 'hood, but between the late freeze and the flooding (Parkville market vendors had to move up to the Graden Elementary School parking lot last weekend), I'm mainly seeing a lot of spring onions and asparagus (with a few assorted goodies...oyster mushrooms and morels).
Am I just too impatient, or should I add some other markets into my rotation for the timebeing?
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And now for something so different it defies classification........
While driving past Tuileries plaza this evening I saw a banner advertising "Pizzo's" (I think), which apparently specializes in............
Pizza and Daquiris
Yep.
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I don't really take extra bags from the store, but I definitely would grab a few of the paper bags w/handles if the need arose. Good idea for the doggie waste, but we moved to a neighborhood last year that has a biodegradable plastic poo-bag dispenser about every hundred yards or so along the walking trail. I DO grab extras down there and keep them in the car, although the Parks Dept. is pretty good about keeping them stocked. I could see the plastic produce bags coming in handy too.....
Top Chef: Season 3
in Food Media & Arts
Posted
I have to agree...those Bertolli dinners are basically the equivalent of fast food in my house (faster than sitting in a drive-thru, plus they actually taste like food!). I was dumbfounded when nobody realized all they were going to get was a big hunk o' ice as they piled it all into the bags. Even if they didn't have frozen/bagged food experience....am I the only one who has ever looked at the five pound block of ice in my hands and gone "ohhh shit, should have bagged those boneless chicken breasts separately"? Huge rookie mistake, and it did make for some good reality tv as they seared the outsides of their ice blocks. Pesto, broth, demi glace.....who hasn't portioned out sauces for freezing? I guess that making viewers say "hell, even I knew that" is part of the draw of the reality tv format.