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johnsmith45678

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Everything posted by johnsmith45678

  1. I don't see why not. They might be a little sticky/greasy to handle for a while afterward. But I think the mineral oil would also help them to stay in good condition.
  2. I don't see any reason at all that you need to tell everyone about it. I happen to like fat. Like you were planning on making some soap or something. Sheesh. ← Everybody in the kitchen staff and a few of the other diners had a good laugh thanks to him. We all like maybe a little fat with our meat, not the other way around. ← It takes all kinds. I kinda look at meat as a conveniently designed vehicle for the delicious fat portions. Of course, this won't be so funny when you guys are reading my obit and it says that he kicked off due to horribly clogged arteries. ← Ever drink grease straight from the deep fat fryer?
  3. Riiight...I guess whenever a novice thinks they know better than a professional... ← yeah, a server knows more about food or my tastes than i do. ← Yes they do if you think it's okay to cook filet mignons well-done.
  4. Riiight...I guess whenever a novice thinks they know better than a professional...
  5. I don't see any reason at all that you need to tell everyone about it. I happen to like fat. Like you were planning on making some soap or something. Sheesh. ← Everybody in the kitchen staff and a few of the other diners had a good laugh thanks to him. We all like maybe a little fat with our meat, not the other way around.
  6. Here's a great rant about RR: http://jackiebeatrules.com/blog/?p=111
  7. Yeah, we also used to get those weirdos once in a while who'd order their steaks "well done." There's a funny scene in an episode of A Cook's Tour where somebody ordered something like "no butter in their food, but extra hollandaise" which leads Bourdain into a rant.
  8. Being a philistine who's never been to France, forgive my ignorant question -- why don't they have French Dressing there? (My guess would be that it's an American creation, and thus the French probably scoff at it.) Ugh...wretch!
  9. I don't think I'd have any qualms about eating test tube meat. I also wouldn't have a difficult time imagining most if not all meat grown this way in the future -- freeing up a lot of land, resources, and ethical dilemmas about slaughtering animals just for food.
  10. Mac users are out of luck, however. ← Ugh...that sucks. If you have an Intel Mac you can use Parallels to run Windoze.
  11. Fast food outlets are only trying to make a living too -- why do so many people attack them as well? Also just trying to make a living: crack dealers, Howard Stern, the cold fusion inventors, phishers, snake oil salesmen, etc. I sure hope RR is able to make a living from the measly $6 million she earned the past year (which is likely to jump a big amount with her new talk show).
  12. I was carving beef in a banquet one time. One guy wanted nothing but the fat we were trimming from everybody elses' cuts. We obliged...
  13. Does anybody think Chez Panisse would have gotten more stars sometime in its past?
  14. ICA is watchable. The original IC with Godzilla English dubs (joke a la Keegan Gerhard), less so.
  15. Yep, I'll grudgingly admit that her 30-minute meals books are a good idea. I too would rather just open a can of beans rather than soak raw ones overnight and simmer for hours. And her $40 a day show seems pretty good for discovering the different places out there, and I could probably stomach watching them if 75% of what she said/did was edited out.
  16. What makes me hate RR the most is that she strikes me as a phony who's only writing books and doing TV shows for the money. She doesn't have the culture or the character of a serious food professional. I don't think she's really "paid her dues" (IIRC, she taught herself to cook in her parents' kitchen. Bourdain's definitely paid his dues. Gordon Ramsay has paid his dues, in spades. Just about any food celebrity I can think of has paid their dues more than RR, and therefore warrants more respect.) or gone to culinary school. She's like the prom queen pretending to be a food authority. RR just seems like a McFoodie targetted at stay-at-home soccer moms. And, yes, I'm kind of jealous she's made so much money doing it.
  17. Bourdain's already done LA. This is cool - episodes can be downloaded from Amazon for $2 each. http://www.amazon.com/Anthony-Bourdain-No-...s/dp/B000I5QJGQ
  18. Is it humanly possible to eat a habanero pepper? If not, are they dangerous? If so, just how hot are they? I've eaten whole jalepenos (ouch!) and thai peppers (OMFG!!!) -- how do habaneros compare? Will you be running around in circles before jumping into a lake after which you'll have to scrape flesh from your mouth? I've had the skin of habaneros in salsas and stuffed olives. The heat was powerful but not really painful, and they had a pleasant fruity taste as well. But that was just a piece of the skin...
  19. Since the seeds are in contact with the pith, they have a lot of heat rub off on them.
  20. Following that link, does anyone know why Gordon and Marco no longer talk? I'm still working my way through Boiling Point and they seem to be best mates at this point. Granted, that was what, 6-7 years ago? ← News to me -- must have been very recently. On the last season of The F Word (which was filmed earlier this year), Gordon had a segment in which he prepared recipes from celebrity chefs' cookbooks and fed them to dogs -- one of the recipes was by MPW. It all seemed in good fun, but it's the first time I'd ever heard of GR taking a shot at MPW. I thought to myself "now the student (thinks he) has become the master." MPW and GR have been through a lot together, and MPW sure appeared in several bits on Boiling Points -- hard to imagine their relationship has apparently degraded so badly so quickly. There's more info here -- apparently MPW "cut the cord": http://www.telegraph.co.uk/news/main.jhtml...29/nmarco29.xml As for MPW on Hell's Kitchen -- great idea!
  21. Heh, I love the grass! Are the golf balls just regular cake, or was marzipan or something also used? The big golf ball on top seems like a difficult shape for just regular cake.
  22. Here's Forbes' list of the 400 richest Americans, filtered to the food industry: http://www.forbes.com/lists/2006/54/biz_06...Food_8Rank.html Founders of Subway, Mars, Wrigley, ... Top "chefs": http://www.forbes.com/2006/06/12/06celebri...-list_land.html R Ray $6M Puck $16M Emeril $10M Batali $5M Bourdain $100M (just kidding But he's probably not doing bad.) No Gordon Ramsay?!?
  23. Yeah yeah, I'll try to think of them when I'm extraordinarily wealthy! Also, I can't help but thinking that Alton Brown's Good Eats body of work will be worth a gold mine to him (can you say syndication?) -- not bad for somebody who's hardly cooked professionally (i.e. restaurant).
  24. Where do you think the biggest bucks are in cooking? Is it: - Authoring a cookbook or other food-related book? - Having a TV show? - Having your own restaurant(s)? - Having your own product line? (food, knives, etc.) I'd say there are many more cook book authors than anybody else on the list -- any idea how lucrative cookbook authoring is? I'd suspect most authors don't earn enough to quit their jobs. Of course many people do more than one on the list, and they very likely create synergy (TV publicity feeds book sales, etc.): Rachael Ray does 1 and 2 (not sure if she's ever done 3 or 4); Batali -- 1-3 (not aware of 4); Puck -- 1-4 but seemingly very little of 2; Ramsay -- 1-3 -- VERY big on 2, though certainly no slouch on 1 and 3; and there are many others. And of course, it's probably next to impossible to do any on the list without toiling away on salary for years.
  25. Heh, I don't remember much from my wisdom teeth extraction recovery besides drugs (codeine or something like that) and microwaveable milk shakes.
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