johnsmith45678
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Posts posted by johnsmith45678
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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?
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i always find it odd that people in service industries take such exception to giving people what they want without feeling the need to critique and berate them, sometimes even to their faces. if the guy wants filet mignon well-done, who is the server to suggest otherwise? you have to be kidding me.
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.
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i always find it odd that people in service industries take such exception to giving people what they want without feeling the need to critique and berate them, sometimes even to their faces. if the guy wants filet mignon well-done, who is the server to suggest otherwise? you have to be kidding me.
Riiight...I guess whenever a novice thinks they know better than a professional...
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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.
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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.
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At a table next to ours in a Paris restaurant, a man loudly requested, "French Dressing" for his salad. "What do you mean, no French dressing! Where the !@#$! are we, anyway? Italy?"
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.)
A guy I worked with at a pizza place used to drain canned anchovies and drink the oil.Ugh...wretch!
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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.
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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
Mac users are out of luck, however.
OPERATING SYSTEM: The Amazon Unbox video player application is only compatible with Microsoft Windows XP Home Edition Service Pack 2 (SP2), Windows XP Professional SP2, Windows XP Tablet PC Edition SP2, or Windows XP Media Center Edition 2005 Update Rollup 2. The Amazon Unbox video player is not compatible with Apple/Macintosh operating systems.Ugh...that sucks. If you have an Intel Mac you can use Parallels to run Windoze.
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All TV food personalities are trying to do is make a living doing what they love to do and what they get good feedback for doing. I'm sure that most of them understand that they are only the "Flavor of the minute" with a limited half-life of popularity. So why begrudge them the act of making hay while the sun shines? It appears to be a complete waste of time, energy and creativity, in my view. Yeah, RR kind of rubs me the wrong way with her little idiosyncracies, but I'm sure others feel the same about me.
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).
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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...
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Does anybody think Chez Panisse would have gotten more stars sometime in its past?
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ICA is watchable. The original IC with Godzilla English dubs (joke a la Keegan Gerhard), less so.
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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.
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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.
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This is cool - episodes can be downloaded from Amazon for $2 each.
http://www.amazon.com/Anthony-Bourdain-No-...s/dp/B000I5QJGQ
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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...
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for some reason people still think it is in the seeds, but it isnt
Since the seeds are in contact with the pith, they have a lot of heat rub off on them.
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Well it looks as if Chef Ramsey is not going to be the one yelling at contestants on the third season of Hell's Kitchen. It looks like the new top toque will be none other than the man who supposedly made Ramsey cry, Marco Pierre White. Not sure if this is in the States or across the pond though. I'll have to see when I make it on the show.
Here's the link: Fox Reality
Harlan
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!
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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.
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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?!?
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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).
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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.
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Heh, I don't remember much from my wisdom teeth extraction recovery besides drugs (codeine or something like that) and microwaveable milk shakes.
Absurdly, stupidly basic cooking questions (Part 2)
in Food Traditions & Culture
Posted
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.