touaregsand
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Posts posted by touaregsand
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If you don't mind, a bit more about rice -- the rice you buy in Japan, is it Japanese-grown? Is there a price difference between Japanese and non-Japanese-grown rice of the same variety?
When you buy rice in the U.S. to bring back, do you have a favorite brand?
I have never seen non-Japan grown Jaapnese style rice in a store, ever. It is imported but from what I know it all goes to sake production. Thus we have no option but the high priced Japan grown rice. Even foreign rices like jasmine and basmati are difficult to find and I have never found a source for American long grain.
As for buying rice in the US, I usually buy what ever is a decent price... I don7t want to spend all of my money on food...
Interesting. The price for rice. In LA often times the best bargains for rice in a Korean
Market are Japanese brands. Depending on the time of the month (not my time of the month, my husbands bi-monthly paychecks) we buy the cheaper Japanese rice or the more expenise New Crop Korean rice. We can taste the difference. But we've had rice from both countries that taste the same. Rice that is labeled seasonally in both countries taste the same.
What exactly is the price of rice in Japan?
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House fried potato chips, cheap, cheap, cheap but tasty. It would be a cost effective subsitute for the greens or it can even be offered as a free option. You can also sell larger portions as a side.
Also the flavor os chips seasoned with just salt doesn't interfere or compete with the different flavors you have.
And did I mention it's cheap and people like them?
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The Portuguese even introduced the pepper to Korea.
Can anyone even imagine Korean cooking without it?
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that piece really pissed me off too. You really don't expect such soft-headed nonsense from the times.
As I read it I kept hearing the writer say, "Oh shit I have do a quicky about something I know nothing about and care even less about."
The closing sentence
By spurning an easy fix of fancy fat, Mr. Trotter is simply making his job a bit harder, and this man-eat-duck world a slightly kinder place. There is much to admire in that.says it all about the writer's lethargy regarding fine dining in General.
Is the Times that desperate for filler, fluff pieces? Or are these desperate times for their writers?
Word to the writer. Quickies never quite f... oh forget it.
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<sticks foot in mouth>
Hilarious!
My policy is to say only what I would say face to face. Although I've been known to be more direct in person than I am on egullet. Because it would be private. Egullet on the other hand is a public forum.
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When I was growing up my best friend was from Guatemala and her family made a similar tamale. It was a two day family affair.
I don't think that I'll attempting this at home. Well, maybe one of these days after the kids are grown. But we have so many grea tamale vendors in LA, I can't imagine that I could do better.
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I think that Glen is concerned about lowering his costs. Offering more free choices doesn't accomplish this.
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Glad it sounds as good as it tasted. I am just closing down my computer to go to Texas for a month. When I return I will work on the recipes. But for now, I am toying with an idea. There are so many skilled cooks in the Mexican provinces. some would like to make some money. Is there any way of setting up a way of putting them in touch with visitors who would love nothing better than a chance to experience fine home cooking? Of course, most could not open for just one or two people. Any ideas?
Rachel
In Italy they have this. I think it's a fantastic idea. Growing up in LA I had my share of great home cooked Mexican meals. I'd love to try it in Mexico.
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I had the privilege of meeting an amazing woman. She has her doctorate in anthropology and archeology and is connected with the museum in Mexico City. I was commenting to her about the odd features on the Olmec sculptures. She said... "Oh, well, everyone knows that the Chinese came here long before the Spanish." HUH? She admits that the hypothesis is controvesial and that there is no evidence that they ever took anything back across the Pacific, like chiles. But, she is convinced that they at least made one way trips and the evidence is mounting.
I think Manchurian would be more accurate than Chinese. Map of Manchuria before the Chinese too over.
I'd be interested if others also see an Iberian link in the recipe. Its quite possible - the East Indians were originally converted by the Portuguese.The Moors were in Portugal as well.
The high cuisine of medieval Islam, one of the most sophisticated the world had seen, flourished from the eighth century on. It originated in Baghdad, where cooks had the advantage of being able to adapt a Persian cuisine that had developed over the past thousand years, and it was quickly adopted in the other cities of Islam. With the diffusion of Islam, the cuisine was transplanted to new territories. One of the most important was the Iberian Peninsula, whose southern two-thirds came under Arab rule in the eighth century.Fascinating article, certainly well researched.
The Moors in Spain were Berbers and Arabs from North Africa. A link to Iraq and Persian cuisine in Moorish cooking is very sketchy. A Persian connection seems more likely to have happened during Ottoman Rule in North Africa which began after the Moors were expelled from Spain and Portugal.
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60% eat it
20% eat some of it
20% don't touch it
I don't know what the cost of greens is in New Jersey, if it really is that high use less expensive lettuce as a garnish.
Cole Slaw just doesn't look as pretty as a scattering of greens and a tomato. I also don't think cole slaw consumption as a side would be greater than the consumption of greens. As a customer I would expect to pay for coleslaw. Why give something away for free when you can charge for it? It also has to be premade and when it's past it's flavor prime you just have to dump it. Whereas greens can last a bit longer and are already probably used in other sandwiches. If you decide to add other sides in the future on the menu that you charge for you'll get "can I have potato salad instead?" with the assumption that substitutions are allowed free of charge.
Your customers are used to seeing the greens.
Are you doing consistent volume to be able to project how much of a premade item you would have to make? I understand that it's a new business.
Penny wise, pound foolish?
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How about offering the sandwich with a pickle or two at $.45 less than the current price and the nice salad at $.30 more?
You should be able to make up the loss in volume of the former.
Print up new menus?
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niel. i think that a food writers opinion should be backed up by peoples personal expiriences with the restaurant. one good review can't over whelm thousands of unhappy customers. but i was talking more about the "big shots". and i don't mean food writer big shots. i mean celebrity big shots. of course the world isn't perfect and restaunrants for the most part will always feel the inclination to treat those who don't need to be treated. i have to wonder though if it's our continued acceptance of this attitude that fuels it. call me utopian. i just like things be fair
cubilularis, who the hell is ee cummings. and what does it matter iwhy i became a chef and if i am a certified chef?
I'm in LA, the celebrity capital of the world. Grew up here. A lot of celebrities don't act like big shots. Actually some like Edward Norton for instance loves to be treated like the "common" folk.
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I'm not quite understanding your thought process. If your customers eat the side salad you wouldn't be complaining about the cost for the house? Do you really think that the salad costs you 50 cents?
Anyway, ask your customers if they want a side of salad. I don't know about offering a less expensive side, I'd offer more sides at additional cost. A little bit of greens simply dress up a sandwich for me. As a consumer I don't expect a big portion of greens for free with a sandwich. So maybe you can cut costs by using a lighter hand when you plate, more like a garnish. Less expensive options are probably starched based (except maybe a pickle, which I suspect would have even a lower rate of consumption than greens) pasta or potato salad. Coleslaw comes to mind. But those options up your labor costs. Even if you're making them yourself, your time is still money. Don't forget that even though you are the owner.
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Jingoism. You say,
"spread-eagleism"Paradigm. You say,
The formally-defined term groupthinkYou also said,
culinary world is controlled by the money and the desires of the population in AmericaAs a CanadianIt figures a Canadian would say this.
I believe the USA controls all new trends in food and fashion;Escoffier?
With the help and support of Jacques Pepin (La Methode, La Technique...the turning point in international acceptance of French techniques)Because he realized that the very term he had coined had been appropriated by others to take one new meanings.
Kuhn himself came to prefer the terms exemplar and normal science, which have more exact philosophical meaningBut you already know that.
For linguistic purposes, Ferdinand de Saussure used paradigm to refer to a class of elements with similarities.I can only discuss Foucault seriously when I've been taking mind altering drugs.
Michel Foucault used the terms episteme and discourse, mathesis and taxinomia, for aspects of a "paradigm" in Kuhn's original sense. Read more about this in the paradigm shift, sociology of knowledge and philosophy of science articles, where these words are placed in context.Wiki what? WTF? You researched this stuff on Wiki? Silly me, I actually bothered to read those writers you mentioned.
reference: WikipediaAnyway Cubi, it's been fun. But we are getting way off topic now.
Back on topic. I take it all back. If it weren't for Julia I'd be starving in a third world country.
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"Independent" and "family owned" doesn't always mean good, especially in small towns far from metro areas. Come up to my town, I'll take you on a tour of the small, locally-owned places that would scare the socks off anyone with taste buds. With the notable exception of a small handful of local places - including one run by an e-Gulleteer - most chain restaurants are better run, serve more interesting food, and are an overall better dining experience than the bulk of the locally owned places in my town. I hate to admit it, but it's true. The worst that a chain has offered up to me is dull food at high prices. The worst that a locally owned place has offered up is the stuff of horror stories.
Okay. I see what you mean. I think I supported some of your statements with my earlier posts.
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" most chain restaurants are better run, serve more interesting food, and are an overall better dining experience than the bulk of the locally owned places in my town.
This is so contrary to my experience in just about every corner of the globe that I have to ask the question: just where, exactly, do you live?
I want to add, "Where have you been?"
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If you look carefully - you'll see that this thread was dormant for about a year until I revived it with my "review" of Maggiano's (I wrote about it - not Holly Moore). I'm impressed with your opinion about it - because - from what I can recall about my years living in Philadelphia - there were a lot of really good family Italian restaurants there (which isn't the case in Jacksonville FL - where I now live). Of course - that was a long time ago (30+ years). I have no idea what's going on in Philadelphia these days (except some people my husband and I worked with in the DA's office have gone on to bigger and better things). Robyn
Thank you Robyn for reviving us all.
I'm being somewhat tongue in cheek.
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It was Prix Fixe of $98 + $20 corkage
Incredible bargain considering the hands on talent behind the dishes.
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that had previously been made pretentious and unapproachable by the French as a nation…
I've heard this theory before. That the French as a nation conspire to be pretentious and unapproachable. They still act like that on purpose.
As a Canadian I hate to admit the USA took hockey and made it entertaining and approachable to the masses...I guess the Americans are now trying to make soccer entertaining to the masses. I wonder if the sport will ever catch on in Europe, Latin America, Asia (except Japan and Africa? If it ever does, boy we better thank those wealthy Americans.
culinary world is controlled by the money and the desires of the population in AmericaOdd, I've eaten at upscale restaurants outside of America that didn't have a single American in the place. I wonder if top tier sushi restaurants in Japan are eagerly catering to wealthy Americans.
I read a post in the NY forum discussing the cost of a meal at Masa. "Is it worth it?" seemed to be the burning question. Points were made that top tier places in France and Japan can be as if not more expensive. I wonder if the wealthy Americans are choosing not to spend top money in America and spending it in France and Japan or of if those countries have consumers who can and are willing to spend alot of money on eating out. Hell, I've been to more expensive places in Korea. And when I was in Saipan average Joe Blow Japanese and Korean tourists would spend $100.00-$150.00 just for a single coconut crab. And that amount only represents a portion of the bill. Factor in drinks and other dishes and the tab skyrockets.
I didn't find any of your comments inflammatory, just grossly out of scale, perhaps even jingoistic.
Back on topic to Julia. You love her. It's obvious to me why people love her deeply. The cultural context of her greatness and significance is obvious to me. It is also obvious to me that that cultural context is not the Global paradigm or standard.
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When I got home from the weekend, I immediately ordered Ken Frank's La Toque cookbook and wrote him an email thanking him for such a great meal and asking for the recipe for the kobe beef dish. He responded with a very nice note and the recipe. I have since made the dish it turned out just as we remembered it. Very nice guy.
Love it! Soooo talented, incredibly focused on cooking. That's how I remember him. I'll bet he spends alot of hands one time in his restaurant, working on the line, rather than putting his name and reputation on something only to put someone else on the line. And he responded to you email, when at some places you it's hard to even talk to the front desk for a reservation.
May I ask what the bill was? We are planning to go up north soon.
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Great to hear. I worked at a place many moons ago where he was the chef for a private
room. He seemed like a very sensitive, gentle person. I recall he had a place in LA a while back, alas LA is not ready for great dining in certain ways. The customer base here with money demands novelty and hype more than great food. It seems easier to pander to glamour than substance unfortunately. I am constantly shocked at how many investors/owners don't really care about great food. (I'm recalling the incident with Bastide. I don't want to take anything away from Lefebvre but the owner really has enough money to open another place for his new experimental chef and he have what was touted as LA best French restaurant in tact. I'm also thinking of a few other incidences).
I'm eagerly waiting for your report. Thank you.
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I just saw the Men's Pocky for the first time.
I don't think I'll be purchasing it, as I am not manly enough. Is there a difference in flavor or um...size perhaps?
eG Foodblog: torakris - Pocky and the geisha
in Food Traditions & Culture
Posted
I know what you mean. My husband and I talk about the same things with different locations.