ronnie_suburban
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Posts posted by ronnie_suburban
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The collagen should break at 210 degrees.
Thanks Betty...I learn something new everyday.
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Ms. Graham was asked to leave the establishment not because of the meat in her baby food per se, but other, subsequent factors, which have already been well-documented up-thread by those who were actually there.
I assign a high degree of credibility to the account being given here, precisely because it has been presented in an open and level-headed manner. My gut tells me it's the truth. But that's just my gut, and apparently yours too. Nothing at all has been "well-documented." We have one side of a story, that's all. We can choose to believe it. I choose to believe it. And so I'm glad they kicked that apparently crazy and abusive lady out of the restaurant. But we're way past that point now, because as you note the woman was not asked to leave the establishment because of the meat in her baby food per se. Nonetheless, I think we can still discuss the issue of meat in baby food as it pertains to a vegetarian restaurant's mission, and I certainly think we can discuss these larger issues of definitions and expectations. We can have an interesting discussion of internationally relevant food issues, instead of dwelling on what one rogue crank did at a restaurant in Wales.
Well yeah, you're right...well-documented via personal accounts, albeit credible ones
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I'm with Hest88. I don't see the ambiguity here.
If you can find ONE menu item containing meat in ONE restaurant that ADVERTISES itself as vegetarian--I will concede that point. Not otherwise. I think advertising a restaurant as vegetarian is just a bit different than a person who says "I'm a vegetarian" and then orders the chicken tenders or the fish sticks or whatever.
I'm with both of you on this. I think the implications of a "vegetarian" restaurant are clear...and again, Ms. Graham was asked to leave the establishment not because of the meat in her baby food per se, but other, subsequent factors, which have already been well-documented up-thread by those who were actually there.
To me, this is simply a story about a rude and self-centered customer who didn't get her way and went crying to the press about it. If she doesn't like the way she was treated, she has every right to never return to the restaurant, inform her friends and notify the press. But, what does the restaurant owe her? Zippo. I get the distinct feeling that Paul and Maggie knew full well what they were risking when they asked her to leave. I doubt they regret doing so. One less P.I.T.A. customer to deal with down the road...and my guess is that by taking this action, they've further endeared themselves to their target customers.
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We'd have to get two, and then work out some sort of system. I'm left handed, and my wife is right handed.
...and you married her anyway?!
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(another lefty married to a righty)
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Many Japanese blades are beveled only on one side as opposed to the typical "V "of a European knife.
Does this make a difference if you're a lefty?
Bruce
Yes it does..they can be made specifically for a right or left-handed user.
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Did you tell us what smoker you just inaugurated?
It's a bullet wannabee...got it for $29 last weekend. I'd like to get something a with a few more bells and whistles, but I thought this would be a good starter unit. After one trial, I already foresee upgrading but probably not right away. I have many more mistakes to make on this one first.
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I spent what was a glorious Sunday here "around the smoker" as I put my brand new unit through its inaugural paces. I used mesquite wood and smoked a 7 pound brisket (brined and dry-rubbed), a 4 pound chicken (brined) and a slab of ribs (brined, dry-rubbed), which are not finished yet. I smoked the brisket and the chicken for about 8 hours...I think I could have gone a little longer, but darkness has finally come. I should have started earlier this morning but I just couldn't quite get it together in time to do so. The ribs are finishing up under the stars.
I've done some smoking before with a friend who owns a smoker, but never on my own until today. The results were very good and conveniently, I left myself a little room for improvment.
Here are a couple of shots:
The Brisket
The Chicken
The Brisket, sliced
I can hardly wait until I get a chance to give the process another try.
Next weekend is Rosh Hashana...do I dare to smoke a brisket for the High Holidays? I don't want to give any of my relations a grabber, so I'll probably hold off.
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Similarly, Martha Stewart may be able to hire competent researchers, but I'd never take her advice about BBQ as gospel, unless it agreed with people that really know what they're talking about.
A slight digression...
I whole-heartedly agree. I did the project with a friend at his house. Martha's recipe was the recipe that looked best to him and we used it. It actually was quite good and I was surprised. Since then I've learned that her recipes--at least the dozen or so I've tried--are both excellent and reliable. From my perspective, whoever comes up with them, whether it's Martha herself or the 'help', knows what they are doing.
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A similar recipe in The Martha Stewart Cookbook prescribes the same 'very hot-oven-first' method...when we skipped it, the end product (pun somewhat intended) turned out marvelously. Could it have been better? Perhaps, but I'm not sure how. We had to force ourselves to stop eating it long after we were full--and then bickered over the leftovers--how much better could it have been?
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"Sure, and would you like the blue cheese sauce on the side?" "Oh no, pour it on. Pour some on the salad as well."
Ham & cheese omelet with a side of bacon, hold the toast...I've seen it done.
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I like the new lime. What's next, grapefruit?
I do like citrus
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How many people reading this thread have thought that their mothers might stumble upon this website, find the thread, and recognize their post?
There's no privacy on the Internet.
Bruce
LOL! I'm safe...mom knows less about computers than she does about cooking
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Don't be too sure. I'll bet that this site will still be around in another five or ten years, and that it'll all be archived and indexed. All your mother will have to do is walk up to a voice activated computer terminal in a mall and ask: "What are my children saying about me?" The computer will identify her by voice, look your names up in a database, and find every instance where you didn't say the nicest possible thing.
It's the revenge of technology....
Bruce
Well, then I suppose it's a good thing that my last name isn't really Suburban. =R=
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IMO, steak houses are generally good but not great. Here in Chicago we have access to great beef and I'm as happy as a pig in a mud puddle to buy steaks at one of my local stores (butcher or grocery depending on mood/occasion) and make them at home. This is a relatively easy option because, by virtue of the way my house is laid out, I can grill outside virtually year-round--even in winter. Clean up can be a big factor--making steaks indoors can really trash a kitchen. Also, I have almost no desire to make steaks, especially indoors, when I'm hosting a dinner for 8+ people.
Whenever I go to a steak house, one of my first thoughts (after I look at the prices) is "if it were not for the 'business' crowd, this place wouldn't exist." I wonder what percentage of steak house traffic is business, or family gathering or tourist. Without any data in front of me, I'd bet that those 3 categories make up the lion's share of it.
One local Chicago steak house, Gibsons, has some very good sides...the sauteed spinach and hash browns among them. But when I go to Ruth's Chris I'm often left scratching my head because, IMO, the steaks are just good (and PRICEY) and their sides are average at best.
And Bruce, I think you're referring to Bern's Steak House in the Tampa area...reputed to be great but I had a memorably horrible experience there a few years back.
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How many people reading this thread have thought that their mothers might stumble upon this website, find the thread, and recognize their post?
There's no privacy on the Internet.
Bruce
LOL! I'm safe...mom knows less about computers than she does about cooking
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While scouting/shopping at Trader Joe's the other day I came across some cookies called Chevalier Noir which looked to be a knock-off of the LU dark chocolate variety. 12 cookies/5.25 oz package for $1.69. Has anyone seen or tried these? They can't be as good as the LU brand, right?
I guess that for $1.69 I should have just bought them and tried them out...oh well, next time.
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I have some family there and I do visit from time to time but I'm in the Chicago area.
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*admittedly reaching here*
...sometimes a war is fought on more than one front.
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It's amazing what you can get them to talk about when you're not just sitting down and talking. Get them involved in something (grocery shopping, baking cookies, fishing, etc) and just casually bring things up and they will just talk the day away. You can learn so much during those times.
Yep...amazing what one can learn during a simple game of catch on the front yard.
It can and does happen while we're shopping too, but it's not as contiguous because I'm more distracted.
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If she wanted to serve her kid meat, she shouldn't have taken him to a vegetarian restaurant...and she certainly shouldn't have asked the restaurant to participate in her in self-centered plan. Beyond that, her sense of entitlement over the incident is laughable.
Why do some people act like restaurants are public way-stations? My 4 walls, my rules...what's so wrong about that? I am not a vegetarian nor do I ever anticipate being one, but I'm on the restaurant owner's side in this case. The only real story here is how completely offensive, oblivious and selfish Ms. Graham is...and sadly, that's really a 'dog bites man' story anyway.
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There is no explanation. There is no defense.
This goof doesn´t have enough money? He`s gotta pimp for the Evil Empire?
In one stroke he´s negated everything he´s ever said, everything he ever claimed to stand for.
Next he´ll be doing lap dances at corpórate functions
Someone I know said (at least once) that chefs are hustlers...this seems to be a textbook case of hustling, no? I guess because it's BK, a line has been crossed.
I can't believe I'm arguing this side of the matter...it's been at least 10 years since I set foot in a BK and even then it was only to buy a soda.
Of course, in the face of the details that Tana posted, I'm gaining some perspective what on RB may have really done here.
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Bring your kids!
Thanks Foodie for sharing your totally refreshing perspective.
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Chef Bayless Might Or Might Not Be A Shameless Lying Pimp. Only he knows for sure. Nothing black and white about that...as grey as it gets
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But pimping is pimping.
I'm sorry but that's just too black and white for me to embrace Jinmyo. I respect your opinion but I'll disagree with it in this case. Actually I don't even completely disagree with you...I'm just arguing this particular side of it today because it's a grey area for me.
I'm trying to think of a profession where, if someone made a similar decision, I'd be more outraged over it. And, as I inferred up-thread, if he genuinely doesn't like this product (I'm giving him the benefit of the doubt on this count), I'm feeling a lot less sympathetic toward him right now. Lying, especially for financial gain, is at the very least, unethical...and I can't get behind that.
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Why does everyone attack chefs when the make the big score while they calmly drink their chardonnay from producers who sold out from the beginning. Chefs have a right to success just like anyone else.
Not sure about the chardonnay part of this comment (because I don't believe that even wine purists have a tremendously valid argument here), but I agree with the rest of it. A big check, especially when dispensed in exchange for what was received in this case, is nothing more than a relatively benign means to an end for the recipient. Has RB broken any promises or pledges in making it? Did he ever insist that he absolutely stood for something (culinarily speaking)? I think there is a tendency in cases like this for people to hold the subject to a higher standard than he holds himself.
The guy's toiled diligently for decades and now has a chance to cash in on his name and his body of work...why shouldn't he? Especially if it means furthering security for his family. The act of endorsing a product (even a bad one) is neither unethical nor immoral. It harms no one.
Does it erode a bit of RB's "mystique"? Probably so, but what's the worst case scenario for him? That a bunch of purists lose respect for him and write him off? I doubt it'll have any negative effect on his restaurants or his products. For every disgusted foodie-purist who writes him off, 2 n00bs, who've previously never heard of him, will now probably try his retail line. It's likely that RB did his best to calculate the fall-out in advance of making this agreement and realized that there would be little or none. He may have even believed that making it would improve the quality of life for himself and his family.
Does RB care if Citizen X (or eGulleteer X for that matter) likes him or respects him? Probably not. He's got a business to run and he's doing what he can to grow it. It's likely that this will end up being a good business decision for him. The revenue stream which pays for the orthodontia, tuition, etc. in the Bayless household will probably grow in size and security as a result of this decision.
Who says a chef must spend his (or her) entire existence as a tortured artist? Maybe I'm too much of a pragmatist, but that kind of romantic notion has very little relevance IMO.
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NaHa - Chicago - chef Carrie Nahabedian
in The Heartland: Dining
Posted
Oh WOW!...I'm immediately reminded of the feeling I had when I went there...as Alex said, I'll have one of each please
If I absolutely had to choose...the onion soup and the duck breast...
No wait! Make it the ravioli and the quail...
No, wait....
BTW, did you see Chef Nahabedian's Fall/Winter menu preview in the July/August issue of Food Arts? My friend (and fellow Ruffian/eGulleteer), Bilbo sent it to me. Most of the dishes mentioned in the piece are similar to (but not exact matches for) the ones shown on the menu.
I hope you have as great an experience there as we did.
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