chefturnedbum

Boy I have had a lot of machines over the years. I just got the musso unit and let me tell you, for the money it produces a beautiful product. The air whipped into this unit really makes the difference. I tried the cuisinart and it was ok. In the beginning I used moms whote mt. and rival mixers and they seemed to do just an adequate job as the previous two. The musso is expensive but well worth it and if you have a show kitchen it really stands out. Did a french style with black pepper and vanilla and it was really stellar. Next I did french style with fresh rainier cherries ( I am in WA. ) which I purchased for a buck and barised them in kirsch and paired with a valhrona chocolate ice cream. Orgasm in a bowl. Spend the money.

I still love Brasa. They have that private room. Or go cheaps and head over to Dish' Delish and a great wine shop and do a picnic by the pier. Just run when cops get there!

[being an old school owner I think you must kiss arse to have that comfort zone but I ate there and putting up with that jackass is well worth it. It is an experience. The rudeness will become his signature and the food will back up what he does. A modern interpretation of Vongerichten or Gordon Ramsey. The place is packed despite his shortcomings. I was a single diner and he almost did not want me in but I told him I was a chef and the doors opened. When I had Blue Onion I was so nice to everyone. Now I am going to beat them into submission. People seem to love it. I guess S & M is not dead (lol).

Sorry I cannot tell you all of the places for sale but everyone would be surprised that a lot of their faves might soon be changing hands. People are selling and buyers are snatching them up. Bada Lounge has sold as well as Claras and I think everyone who was a fan of Luau will be happy when it reopens with guidance from the original owners who made that place great. It just never was the same after it sold.

I have to agree that food network has just plummeted over the years. This show is a prime example of why I turn the channel to Fine Living or Discovery. I really would not watch a show hosted by any of these guys. Personally I do not know them but what they have to say and cook reminds me of Rachel Ray (who I would sleep with..lol) and that is not saying much. There are a smattering of pretty ok programs like the show showing struggling restaurant newbies trying to open a new place or the hilarious Iron Chef America but overrall they need an overhaul. They need a show featuring chefs doing primitive hunting with primitive weapons hunting their meals and preparing them. If they die in the process the ratings go through the roof. I would love to see Lagasse wrestle an alligator and BAM..get eaten!

So sorry to all my amigos that used to dine with me at BOB. Been a while since I have posted and this of course is my new moniker since I have joined the Hedonist Society. I get so many mails to my home address letting me know either: 1. How they hate me for cooking them a bad meal (which is not true since I sold it) 2. How bad the place has become 3. How tacky the negative response from the new owners has been 4. How there are single girls waiting for in me my area...which is ok since Sue and I our not together anymore (lol) Good news is that I have put a bid on a new place and if that falters I will find another location. I am a bit rusty though...I hope it is like riding a bike.

Hey guys...Papachef here under my new moniker. Have to second the great calls on this place. The lasagna was really excellent and the place has a cool artsy feel. So many new places opening and of course a lot of them are just bad, This is one of the shining stars among the new places. I am not sure if it is 3.5 stars but you know I owned a place and am a tough critic but well worth a trip. I will be back in the future unless I buy another place and then it is take out forever (lol).