touaregsand
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Posts posted by touaregsand
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edited to add:
* and acting like in '5th grade' doesnt help.
You know what happens when you act like you are in 5th grade? You go to the 6th grade. That's it. Good luck.
I know, some of you here think that Trotter is 'puerile'. But you need those from the other camp more than they need you. Seriously.
Where is the other camp? I want to TP and egg their tents. (I'm kidding Faust. I want to be very clear about that. Don't quote this as an example of "violence" from the my camp).
More importantly, what exactly is the other camp you are referring to? Fine dining restaurants need to cater to the anti-foie gras consumer? Or do they need to submit to anti-foie bullies? Oh no, I'm not saying that all anti-foie gras folks are all bullies. I'm saying that some of them have been known to use bullying tactics and not just on Chef Manrique. Tactics like physically disrupting the flow of business can be very persuasive.
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You can choose to discount Trotter's specific influence on this issue in Chicago. I won't. This is a bandwagon issue for the Chicago City Council and once Trotter's stance came to light, the landscape changed. I'm not claiming that the issue started (locally) with Trotter, only that he's given it legs, whether he intended to or not. Thus, blame (or credit).As goes California--often goes the rest. (As I have found everytime I each for my smokes at a saloon in NYC. )
It's turning into a tidal wave.
Legislation also is being considered in Oregon, New York, Illinois and Massachusetts that would make it a criminal act even to possess the delicacy. Activists recently persuaded about 10 restaurants to stop serving foie gras in Pittsburgh.The irony is that it began in California by a govenor who initially dismissed the issue, but later decided to jump on the Hollywood bandwagon with his cronies.
Fascinating how politics work in this country.
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Excellent points Walrus.
In my very own opinion, Chef Trotter was not actually serious about going Lecter on Tramonto's liver. So please, chill out. Yes, poor choice of words and stupid, angry response, but, again in my opinion, not evil or even actually threatening. The sort of thing people say when they're feeling slighted by someone who's not there, but whom they'd trusted until someone else told them what mean things were being said about you (you know, like in 5th grade, when Timmy told you that Sally said that you weren't all that pretty and you said, well she's a stupid idiot. I wish she'd get hit by a bus). You might as well get worked up about people saying, for example, "I'd kill for a slice of foie gras!"I don't think that anyone else thought Trotter was serious about going Lecter. A few of us had a good laugh over his "whup ass" comment. Another post compared his physical appearance to Mihaus on the Simpsons. No one is afraid of Trotter getting physically violent, except for geriatric dachsunds.
Yeah, I know like in 5th grade. That's how Trotter comes off to me, puerile. Although I know 6 year olds who can maintain more composure, like my daughter for instance. Trotter chose his own words. Trotter has been playing the PR game long enough not to be manipulated by a reporter. Even after some time, which for some is coupled with greater consideration of an issue and choice of words, he came back with "whup ass."
He's coming off as proselytizing Napolean with a sprinkling of Ramboesque machismo.
"Watch out! He's big, bad and mean! And he's back!"
Milhaus enters the room...
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I had this for lunch yesterday. I've already posted these photos in the cooking forum a while back. But since we're talking about making Korean food at home specifically I thought I would post them here.
Cold soft tofu seasoned with soy sauce, scallions, sesame seeds, rice wine vinegar and red pepper flakes (optional) would be more "authentically" Korean. But I really like Bonito Flakes.
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This was probably my most expensive meal recently at about $12, I try to keep all dinners under $10 (1,000 yen ) for the 5 of us.
All that for $12 for everyone or for each?
Love the photos of the trees. Lovely, it brings lots of memories for me.
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You'll find alot of Japanese and Chinese ingredients. Japanese ingredients tend to be less expensive than at Japanese stores and Chinese ingredients tend to be more expensive that at Chinese stores.
shiritake noodles(konjac/yam bean noodles)Koreans would use them for Japanese style preparations. We would just call them shiritake. It's very easy to phonetically write Japanese words in Korean.
I recall seeing dried Yam noodles in Korean markets. I'll have to check the name when I go to the store today. I just can't recall off the top of my head.
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I have this idea in my head for a spicy tofu dish, and I just can't put it all together. At my favorite Japanese restaurant, I always get Spicy Tofu Maki (I'm allergic to tuna). It has tofu, the spicy sauce (sriracha and mayo, I presume), avocado and rice, of course.
I was thinking that it would be fun to somehow throw together a lunch dish that is eaten in a bowl, kind of like bibimbab. I'm picturing rice, cucumber, avocado, tofu chunks, lots of the spicy sauce, and....
Any ideas? I'm just wondering if that would all come together well.
It's all I can think about since this thread started, and I have a perfectly ripe avocado sitting on my counter.
I posted a recipe for mapo tofu in the tofu thread. You can make it without any meat. Instead of the chili sauce in the recipe you add sriracha. Or you can add both.
I like sriracha squirted into instant Korean ramen.
I think the rice dish would all come together. How about some baby greens and some Kaiware sprouts as well.
Chef morimoto does a kochujang aioli. I've seen some Korean-Japanese restaurants do a spicy mayo with kochujang and sriracha.
I've had "Thai Cob Salad" with a thinned down sriracha aioli at a local restaurant. It's pretty tasty. The dressing can get overwhelming towards the end, so I prefer smaller portions of it.
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Wow. Just one loony group terrorising a chef doesnt lump the rest of the 'anti foie gras' people and their ideology with the crazy ones.
It is a major logic fart to try to connect what happened to Chef Manrique to those who are repelled by the idea of forcefeeding ducks. Regardless of how one may feel about certain ideas, it is prudent to give respect to people's right to make their own choice.
Respect. Is it such a difficult concept to grasp?
Who connected ALL of those repelled by the idea of forcefeeding ducks? If someone did I'm sure you'll find the post and quote it in your rebuttal. The terrorists who terrorized Chef Manrique were anti-foie gras animal rights activists the connection seems pretty clear to me.
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Foie gras isnt 'meat'.
Foie gras is liver. Liver falls into the category of "variety meat". Although I've never heard foie gras euphemistically referred to as a "variety meat."
I cannot believe that such a bill, in a city that is essentially a meat capitol, would even be considered and yet here we are.Nowhere does this person imply that foie gras is meat. The statement simply means that
the city has it's share of carnivores.
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Hweh is sashimi and cho bap is sushi.
It's been about 4 years since I've been to Korea. So off the top of my head I can't recommend specific places. I can point you to some websites that have a few reviews written by expats.
If you're looking for sushi the way it's presented in those photos it will be insanely expensive. It's not that hard to find Japanese style sushi in Korea. I think it's good, pretty much what you would get in California.
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Is she still the editor in chief of Gourmet magazine. The magazine where anyone with enough money can by advertorials that look like "articles"? "Articles" that are written by publicists?
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I'm going to be in Seoul for two weeks and was wondering if there was any good sushi to be had there. I don't care what ethnicity the itamae is as long as he/she is damned good. Yes, I know it's not really the right time or the right city to be looking for Japanese food, but I have a serious sushi addiction (I spend more on sushi than on rent and I live in SF) and know I will be jonesing for some at least once or twice during my stay there. I speak/read a little Japanese and enough Korean to be dangerous if that helps any.
You are on crack. I know it. You must be to look for sushi in Korea. Why not look for "hweh" (raw fish) or "cho bap" (literally vinaigered rice, sometimes topped with raw fish).
The sushi sucks in Korea. But we make some mean hwe and cho bap.
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* I don't use the word "terrorism" lightly. If stalking the family of someone you don't agree with isn't terroristic, I don't know what is.
That includes children.
I'm a mom.
To stalk kids?
You don't like what I say or do?
Don't come near my kids.
Human children.
Ducks and Geese.
I'm reminded of a childless person who told me "Dogs are like children." The dog was wearing a handknit angora sweater.
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I believe that bourdain has stated that the "bad guys will win". I hope he's wrong about that. Mind you, I'm not indifferent to the treatment of animals. I want the farms raising ducks / geese for fois gras to adhere to the most humane practices possible. But the attacks on Laurent Manrique and his family cross the line ( way over the line) of civil behavior. I believe that there were similar incidents in Pittsburgh, though these amounted to harassment and vandalism and stopped well short of the stalking / terrorism * that chef Manrique was subjected to.I suspect that this will be the prevailing attitude as the issue, increasingly, comes up for votes around the country and the world. Foie gras is for a few rich people--so who cares? It IS--on its face--a tough thing to defend. Try to picture any self-interested public figure essentially saying, " Cruelty to animals? Force feeding cute little ducks (or geese)--for an elitist gourmet treat? I'm FOR IT!" Not likely to happen.
The production of foie gras is already illegal in Australia and New Zealand (countries which pride themselves on their food scene). I don't know what the UK situation is--but suspect that the current is headed in a direction similar to Sonoma.
No big deal? That a vital culinary tradition--central to French cuisine--dating back to Roman times is imperilled? As goes California--often goes the rest. (As I have found everytime I each for my smokes at a saloon in NYC. )
On a more close to home note, you might cast your eyes up to the D'Artagnan ad at top of page--a business BUILT on foie gras production and related products. If, for instance, D'Artagnan can't sell foie gras and foie gras products, the potential ripple effects on the viability of the rest of their line could be extremely destructive to both the company--and to the many, many restaurants who depend on them. At the very least, chefs from Gascony will be less inclined, I would think, to relocate to a place where they have to cook with one arm tied behind their backs. Our pates and terrines at Les Halles will become a lot less interesting. Products that emanate from foie gras production--ie" magret, legs for confit, duck bones, duck blood, duck giblets, duck rilette could be harder--and more exepensive to find. (As these--in the Hudson Valley anyway) are by-products of animals bred specifically for foie gras.
It IS a big deal.
There ya go.
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touargesand - my guess is a portion of cole slaw is about 10 cents based on a cost of 60 cents / lb. and 6 servings per pound.
CaliPoutine - Melt in Jersey City (there's a thread on it in the NJ section.)
What is kimchee?
Dunno about serving it at Melt, unless you're planning on opening one in Seoul.
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Link didn't work
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I'm printing this out to take with me!
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I went to India Sweets and Spices in Los Angeles. It's a grocery store with a vegetarin restaurant attached. In all my years of eating Indian food at I've neglected to learn the Indian names for dishes.
By the way I had the Lunc-Dinner Special (that's what they call it) for $5.99. For thi amazingly low price I got a Veg Samosa with a dipping sauce, Mushroom mutter paneer, aloo something (I can't remember the name now, it had peppers in it), basmati rice, chapati, puri, a small pickle and a garnish of greens and onions (which I did not like so much) and Mango Lassi. The individual portions can seem a bit small but they add up to a really filling meal. I find that it's enough for lunch and dinner for me. There is plenty of starch and legumes,
The also have an a la carte menu that I want to try. But there are no English descirptions. So this is what I think I know about Indian menus, please correct me if I am wrong (I know you will
)Aloo= Potatoes
Gobhi= Cauliflower
Paneer=Cheese
Paratha= layered bread, sometimes stuffed.
Gajar=Carrots
Daal= lentils (generic term?)
Chana=Chick peas
Saag=Spinach
(I hope that I'm correct about at least two of the above)
What are
Aloo Tikko
Aloo Bonda
Aloo chole
Bhatura
Dosa
Vada
Upma
Onion Uttapam
Tikki Chana
Kachori Chana
Chana Puri
Chana Bhatura
Thanking you in advance for your time.
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I think we're gonna go with a mildly spicy cole slaw. Thanks again everyone.
How much do you think the cole slaw will cost you?
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I don't like hearing stories of people who have tried hard to get a reservation someplace only to have their table given away to a walk-in VIP. I was pleased to hear that Per Se actually turned away a couple of well-known actors who came in demanding a table recently.
That's the great thing about celebrities. They are good for publicity whether you are nice to them or not.
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"Amuse Bouche" is a distraction that we choose not to serve to our customers. It is something that has become more common or even anticipated but this is a relatively recent addition. For many years it was offered more as a "palette cleanser" such as a unusual sorbet served between courses but has become a contrived special treat offered by so called celebrity chef's or wannabes.
You might want to read this thread, before calling it a contrived special. Some chefs come from tradtions that serve it.
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This article is not about Trotter or Chicago, but it does discuss the foie gras ban in California.
The bill's chances appeared dim in August when Schwarzenegger told National Public Radio that the Legislature should be busying itself with more important matters. "They are sitting there, and I am getting bills here about how to feed a goose," he told NPR.But the bill was carried by Burton, with whom Schwarzenegger confers regularly, and lobbied for by a host of Hollywood celebrities allied with animal-rights causes.Schwarzenneger married his political pedigree. We all know his link to Hollywood.
EDIT: Didn't Bourdain say if it happens in California the rest of the country will soon follow (or something like that). As a Californian I know he's not the first to say something to that effect. But he did say it in regards to foie gras.
Tony is not only wickedly funny he can see into the future as well.
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This article regarding the decline of rice consumption in Japan.
As the Japanese increasingly turn away from rice, the longtime staple of their diet, baker Koichi Fukumori believes he has found a solution to boost the heavily subsidised crop: turn it into bread.I get the impression from this thread that running out of rice before payday is not a good thing, rice costs $50.00 for 10 pound bag (if I recall correctly?).
"This is the only way to survive for rice farmers," Fukumori said.Why not lower the price of rice in Japan?
The tradition of rice, however, ensures that it remains one of Japan's most protected industries, with rice farmers heavily subsidised and Japan fighting tooth and nail against opening up to mass imports of the crop.Who's controlling the market? Why are the prices so inflated that they cut demand, so that the demand doesn't meet the heavily subsidized production, surplus is created, the solution is rice bread?
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What exactly is the price of rice in Japan?
the weights and prices are on the right side, to look at other types of rice click on any of the names on the left side. Currently the excahnge rate is about $1 to 108 yen but I just round it off to 100. so if it says 5,000 yen it is about $50.
Okay, you're bringing back memories of living in Korea a few years ago. Sometimes a head of napa cabbage would skyrocket to $10.00, I remember paying $6.00 for a single pear, ouch....
Ummmm... my mom would bring us Korean rice that she purchased in the States for a fraction of the price that we would have to pay for the same rice in Korea.
Trotter and Tramonto square off over Foie Gras
in Food Traditions & Culture
Posted
Irony. I meant that ironically. Of course you could have as well.