hollywood
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Posts posted by hollywood
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There's the whistle and the game is over. Steve has won the annual Super Bowl of Cuisine. Steve, any comment?
"I knew I would win. It was a team effort. The i for the name and the i for the ism played together as one unit. They said my i formation was outmoded but I proved them wrong. Not to take anything away from them, they played hard, but they repeatedly gave up the ball. I always had the ball. I had no turnovers. When they got into subjectivity, they repeatedly turned the ball over. I knew I could always take the ball and go home. They didn't. They made some points, but it was on insignificant things like game, oysters and black licorice. I was prepared to give them those things. Those are meaningless. My rigorous training on this site paid off. I just ran the same plays over and over and stuffed the ball down their throat. In the few instances when they got in the red zone, I shifted my defenses, changed the rules and played on. They didn't have a prayer. It was a great day for me and for high end cuisine. Can't wait till next year--and I won't."
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The dog was tasty- but WOW that is some real heart attack food.
Now I know.
Where else can you get a zen heart attack? Probably a blissful death???
ohm.
Came back to NY 1/22 and had a 13 degree rude awakening. Today is up to 30 for the first time since the 13th of January.
I thought the Wat Thai food court was a little more zen like. It was 82 degrees in the valley that day.
It was at least 82 yesterday. Such is the life we lotus eaters are fated to live.
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Just came from a hole in the wall Indian place where they let me watch my naan cooking against the wall of the tandoori oven. Yes.
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Cabrales,
La Belle France is published through Terence Y. Sieg and can be found at www.labellefrance.com. Over the years, I have found wonderful suggestions.
I agree about La Belle France. Last time I tried the website in December, it wasn't up. Under construction. But the newsletter is still going.
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Is anyone here pontificating about right and wrong as regards food opinion and "defective palates" and so on going to admit that in some instances THEY are the wrong ones and that THEIR palate may be "defective" in some culinary areas?
Where are you wrong and others right?
I wait with interest.
I think Jaz gave you an example of what you were looking for, but I don't see him pontificating. As for the psychosomatic details of being repulsed by bleu cheese...ah well.
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Jaz your example does not alleviate my bemusement with the discussion. You say "I hate blue cheese". Why you hate it may well be of interest to you and your analyst but to anybody else it ain't too enthralling is it.
I can have two responses to you. I can either say-well I like blue cheese therefore my taste in respect of blue cheese is different to yours (we may well agree about lots of other foods).
OR I can say- well I like blue cheese---and what's more so do lots of other people whose opinion about food I respect. So I'm right and you're wrong.
I can't see how saying the latter makes me anything other than a prat.
I think Jaz was offering an example of him being wrong and the rest of us being right. The only problem with this example is Jaz isn't pontificating about what's best and what isn't. Maybe you can't pontificate and ever ever admit to being wrong.
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Even if we concede that Macrosan's friend is wrong for liking shoe leather beef, my question is so what? What difference does it make? It doesn't make a difference to those of us who like our beef rare. We'll still eat it rare. It doesn't make any difference to Macrosan's friend. He'll carry on eating tough beef. Everybody's happy. The fact that he's wrong is of academic interest only. If the point of proving somebody wrong is to get them to see that they are wrong and prove to them that you are right you will have failed as long as he continues to behave wrongly and eat tough beef. Even if he concedes that you are right and he is wrong he will shrug his shoulders and continue to eat tough beef anyway. So what practical outcome does proving him wrong achieve? And if the answer is "none" then why bother?
Well that is a fine defense but you have switched the subject. You have to start with Macrosan's assertion that there isn't any right or wrong. Only a matter of opinion. So it isn't that we are looking to prove Macro's friend wrong, it's that we are trying to prove Macro's contention to be false.
Is there a right way and a wrong way to quote? Do some lack the finesse to do it correctly? Would anyone who knew how to quote really agree with the latter method? Wouldn't we all agree it's wrong?
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All that proves is that most people prefer Luger's to MacDonald's.
But why do they prefer it? Is it random? People must go through some routine where they evaluate it before they reach a conclusion don't they? And why do so many people come to the same conclusion? What does the fact that 50 out of 50 newspaper critics could choose the same burger mean? Some of this must prove something. It can't be completely up to the individual palate. Too many palates are alike for that to be the case.
Ran out for a quick late lunch. Went to Carl's Jr., a local fast fooder cuz it was quick. Got the six dollar burger (actually $3.95 but $5.49 or so in a combo meal with fries and a coke). After I walked it back to my desk, it was still warm and tasted (uncharacteristically) great (great, do you hear me Steve?). The fries and the coke were ordinary, but the burger was very, very good. Note to self: go off peak hours for chance of fresher ingredients and freshly cooked. Probably helps to be hungry as well. Of course, after I spilled some juice from the burger on my trousers, it was a nine dollar burger.
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So in this environment, how can anyone who says a Big Mac is the best of the three burgers know what they are talking about?
Yeah! Vaporize them.
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For example, Heston Blumenthal might well have added liquorice, tobacco and black pepper. He would think that an improvement, but I would not. So the determination of "improvement" is totally subjective. Incidentally, that's not an extreme example. For instance, I happen not to like yoghourt, so any chef who added yoghourt to a peach, which very many people would say was an improvement, would find me saying the opposite.
But what if the problem is that your palate can't asses the dish properly? What if it is the greatest dessert ever made but you don't understand it? Is your assessment valid?
It's like having a low IQ--these people were their damned defective-subjective low end palates. They can't under stand the best food.
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But, peach pie is less simple than a plain peach.
Of course it is. I'm afraid the plain peach is a bit of a red herring, to mix a metaphor. The paradigm is simple food (not to the exclusion of more complicated food).
Shall I part my hair behind? Do I dare to eat a peach?
I shall wear white flannel trousers, and walk upon the beach.
I have heard the mermaids singing, each to each.
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The Supreme Court Justices, hopefully, use an objective analysis to reach their conclusion.
Dream on. You can't ask idealogues to be objective. It's unrealistic. Hmmmm. I wonder if the Court's process in reaching an opinion could be a metaphor for how certain people arrive at their "objective" opinions about cuisine?
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But you can't just redefine words to mean what you want them to mean.
since when?
Isn't there a line from Alice in Wonderland that applies here?
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No you are describing preference and not evaluating the two desserts in a vacuum. Make a list of what each one has to offer. How does the prepared dessert not come out ahead because it has all the attributes of the same peach raw, but is enhanced by bringing contrasting and complimentary textures and flavors into the mix? You might not like those additions, but it isn't about liking. It's about recognizing the differences.
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Each one has something to offer *the person who wants it*. It's funny, because I think you are describing preference, not me.
Liza, this seems ironic to me. The ism wants to discuss with you/us, but we can never be right. The ism just is what it is. We have to accept it for what it is and what it isn't--an ism.
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Hey, awbrig,
My wife says this is very good coffee but it's very expensive. She used to get some of this before I met her. As a consequence, we have a Gevalia ceramic coffee container in our kitchen. In our house, this contains coffee from Yuban, Kirkland, Don Francisco, whatever. I get the impression that you can get better coffee for the buck by going to a local roaster and buying from them. Other family members like the mail order stuff from Community Coffee in Louisiana.
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The dog was tasty- but WOW that is some real heart attack food.
Now I know.
Where else can you get a zen heart attack? Probably a blissful death???
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I was thinking about these issues the other day while hiking around the neighborhood. Sometimes it feels like I'm on a Harley doing donuts in some lost philosophical cul de sac or maybe driving around L'Etoile trying to get to the right avenue so that I won't be too late for dinner. Anyway, speaking of transitory art, we came upon a pink ceramic sculpture by Rita Takoi which had been moved some distance by its owner to the Hollywood Hills where it stands today looking phallic but purportedly being a representation of an elongated barrel cactus. As we were leaving, I looked up at the Hollywood sign. Is it art like The Gates? Or, just the equivalent of a billboard? It used to say Hollywoodland and be made of rotting wood. Now, it's steel and very sculptural, and one could argue conceptual. Then, what of Ed Ruscha's lithos of the sign? Those surely are art. So, what manifiestation of a meal or dish is the art? Wilfrid, is today the day?
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I think Taira in the 17e is open on Sunday. If not, if you ask nicely, maybe he'll open for you. Good seafood.
Taïra
10, rue des Acacias (Argentine)
Paris 014 7667414
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She is a champion drinker, I'm very proud of her!
Dude, those champion drinker girls will get you every time.
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Hey, Bond, all I wanna do is open your beer.
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Got any beer bottles that need opening?
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Also -- anyone know what's in that heavenly paste? I'm guessing garlic, olive oil, and a little yogurt. It would be the first time, but I could be completely wrong ...
Think the paste is secret. People have guessed Tahini, garlic (duh!), mayo, potatoes, olive oil, etc.
Meanwhile, here's Beck's take:
i met you
at JC Penney
i think your nametag
said "Jenny"
i coldstep to you
with a fresh pack of gum
somehow i knew
you were lookin' for some
like a fruit that's ripe for a pickin'
i wanna do you like that Zankou Chicken
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I've heard that they are turnips soaked/pickled in beet juice. Until somebody told me that, I thought they were pickled beets.
That sounds right. The funny thing is that I can't stand even the smell of beets. But I've got to have them on my Zankou.
I'm with you. To me, these pickled jewels are the highest and best use of turnips & beets. Good luck finding an East Coast fix. Maybe in Boston?
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Very descriptive perhaps. It's my eulogy for Margarit. Any idea about my question?For those in the know -- *what* exactly are those pickles. Watermelon rind? Beets?
I've heard that they are turnips soaked/pickled in beet juice. Until somebody told me that, I thought they were pickled beets.
High Standards
in Restaurant Life
Posted
Uh oh...are we gearing up for Even Steven?