M.X.Hassett

"These were not 'gourmets" but rather people who had a great appreciation for good food and the benefits of dining together." JohnL in the Dumbing Down thread. This quote made me think. The term gourmet has evolved from meaning someone who enjoys good food and has a good palate to people who eat at high end rest' and look down upon those who are not versed in the language of Adria, Keller, etc... My own grandmother cooked some ecxellent food some of which could be considered gourmet meals, but was always put off by some rest' because of the "gourmet"(modern def.) attitude of some of them. Do you think the average customer is put off by some of the pretentiousness of some of the good rest'(I.E. the bar at The Modern at MoMa NYC) where they could have a good meal for a reasonable price? How could rest' address this problem? I have had some of the best meals at non-"gourmet" venues and some of the worst at "gourmet"-venues. So how would you define gourmet and how do think it effects the future of dining? All statement made in my humble opinion

I would second Divas comment on cost, and the "recipe for succes" show as much as the F.network has let me down lately it is one of the shows I watch(not to snark on). As Glenn of melt said to Lazrowp starting the rest' in Pennsylvania "The only suggestion I have at the moment is to add a line item in your budget along the lines, "mindless expenses I never ever would have thought of in a gazillion years." And that amount should be equal to your total budget. )" as alway best of luck.

I think I have used TFL book more only because I have had it longer, I have cooked out of both and found both to be accesible to a modestly skilled cook. They are both great eye-candy for some amazing eye candy check out Adria's El Bulli cookbooks . Edit: TFL book has some obscure ingredients but they can easily be subbed.

Thank you Thank you Thank you THIS is exactly what I want to know......... "bouchon is about simple french country/bistro/brasserie food" Does TFL Cookbook set the STAGE for that? Or can I go directly INTO Bouchon? I know that much will depend on my previous experience (not professional --educated amateur --but much elaborate cooking for self/family/friends that has been well receieved (whatever THAT means))........ but I want to know if, without going through the boot camp of all the elaborate preparations from TFL cookbook, can I still do well with Bouchon? Or are there lessons to be learned from TFL? (Of course there are, stupid question......) I was just reading bilrus's excellent 5 Items from TFL Cookbook menu. I'd love to know about a similar thread from Bouchon. Reaching out here to all of you knowlegeable souls.........I want something that isn't just once a year............ ← I have both and do not think there is anything in TFL that you would need to know to cook out of the Bouchon book. They both have thorough(spl) appendixes on stocks etc.. I think it comes down to formal(TFL) or informal(Bouchon) cuisine. They can both exist as seperate entities.

A little late in posting but I would think that you could use water, the same way you would to draw out the blood in marrow bones. Edit: I believe this is the method Keller uses for marrow

This bring up the question of is Ducasse a chain, I believe you posted on this in another thread Steven.

"Commited to an excellent product?...I think that may be an understatement ...I am in the obsessed relm at this point." Magus This is great to hear, a lot of the time people starting a food service business will only think of the numbers and turning a profit. I think that by focusing on a great product a business has a much better chance in the long run than ones just focused on cost. It is refreshing to see people turn to EGullet for advice on this you, Glenn Susser (melt), Eric Eisenbud (I do not think he has settled on a name yet but same deal as you but with hotdogs), Lazrowp (kaiten [spl] style sushi in Pennsylvania), and many others. Best of wishes to you and your business, that balsamic salt spray sounds great. Damb now I am going to have to fly out to MI.

Well I have been lurking since the start(even at Fatguy.com), I have only recently had full use of a computer. Like others have said it is great to know I am not alone. I have also laughed, cried, and almost come close to throwing the powerbook across the room . How has it changed my life? I have realized that this is my true passion(food and dining), which has helped to finalize my decision to go to cullinary school. It has also improved my overall cooking and baking skills more than any other medium (I.E. cooking, pastry&baking(forums), and the EGCI). On another note there are days now that I wake up log on and next thing I know it is four am, and all I have done is read many a thread, posted a few comments, and made myself something to eat(I bring the laptop into the kitchen so that I do not miss anything). I LOVE YOU ALL (in regard to posting guide I am yelling this to everyone) Edit: I also have learned that I need to learn how to spell

These days, however, when perusing the cookie aisle at Wallgreens when I am on a business trip or something (when Rachel is around I get the "no you don't" look and I have to put them back) more often than not I am reaching for LU Le Petit Ecolier Extra Dark (also known in the Netherlands, LU's country of origin as Pim's Scholiertje) if I am going to shell out the bucks. ← The little school boy cookies are great I like the extra dark too, but they also have a very good hazelnut version out similar to lindt truffles(The free ones they used to give out at Marriots). Do they still make these? They used to be one of my favorites but I have had trouble finding them in N. Jersey

I agree with the first part, thank god for the second part.

A little of topic but: " "It is suspected that the cowpea was domesticated 5,000-6,000 years ago, probably in Ethiopia, and in conjuction with the domestication of sorghum, Sorghum bicolor. Obviously, it would have been an important dietary item for a long time before that." and "Soya beans were selected by early agriculturalists in Asia, and have been cultivated for at least 2,000 years." from http://www.naturalhub.com/natural_food_gui...%20of%20Legumes

Gotta love the orange milanos

Jeffrey Steingarten(spl) has an interesting chapter in his book "It Must Have Beenb Something I Ate" where he dry ages a 1/4 side of beef(I think) in his fridge with exellent results.

Not your average pear, much better.

This is being done at a number of rest' Seegers in Atl is one that I can think of.

A truly sad state of affairs.

I would also like to see less "dumbed-down" ethnic food, more china 46 as opposed to more gen. tsao. I know that some of these dishes are good for people with little experience with the cuisine but it would be nice to see more places do the china 46 thing, small section of "american faves" and then a large section of traditional offering. I think this works well as an intro because it allows people to order what they are familier with, and maybe order an adventuresome app. and maybe a main course the next time around. Allowing them to eventuelly enjoy the "true" cuisine. But have you tried to get real Thai food recently, it is a joke.

Dangerous indeed.

Perhaps it's just me, but I feel that whatever your reasons for doing so, calling many of the posters on this thread, 'detractors, partisans, boot-lickers, and hired guns' is hardly civilized discussion. In fact, there seems to no reason that I'm aware of to doubt the genuineness of the reactions both for and against Psaltis. Putting criticism down to 'hired guns' smacks of the innuendo we were warned against using at the beginning of the thread, and calling Psaltis' critics 'boot-lickers' is by any standard extremely insulting. Moreover, the idea that criticism of Psaltis equates to a defence of Keller is simply untrue. My own objection, and that of several others on the thread, is that Psaltis' omission of events negatively impinges on the claims he makes in the book by appearing to reveal an ulterior motive. The fact that the scenario in which this takes place involves Keller is neither here nor there. ← Exellent point Dirk, regardless what side of the fence you(in general not you Dirk) are on with this issue. Edit: Name mistake

Definitely not the opinion of many in this tiny corner of my world. Just composing this off my head.... What is seductive about the durian? Who knows? Not the durian, but the scent of the durian, Not the spikes, but the challenge of breaking through the barrier, Not the color of the seeds within, but the texturefeel of the flesh, Not merely the rich sensation, but the bitter, sweet undertones of tastes, For there are as many durian aficionados as there are varieties of durians, Let the season begin! sign, TP - will not be seduced by fruit, but by dessert. ← Wonderfull post, but I did say "not in my opinion" meaning I love durian when it is availible over here.

I differ in opinion, the ? was asked and by not responding, it adds some chinks to his armor of credibility. It is his choice to respond or not but by not doing so in a forum he decided to participate in it leaves a sour taste. How about baking a pie with rarely used spices while taking a walk (just a joke) Edit: This thread is very dizzy inducing

Thanks, I may have to plan a trip up there.

It is a little obvious but, passionfruit. Edit: Possible new thread "Least seductive fruit" durian, of course not in my opinion.

"I'd be interested in seeing less of the starstruck reaction to celebrity chefs as phenomenon, and more interest in the food itself -- particularly one stemming from an interest in the chef's philosophy. (A big request, I know. A girl can dream.)" I would have to say that I have been very upset a number of times going to upscale starred chef rest', and seeing people who are not enjoying the food trying to convince themeselves that it is them and not the food. I.E. a few years ago I was doing a multi-course tasting and one of the dishes was espresso crusted lamb, the couple next to me where saying to each other that they did not like this dish, "but this must be what good food is" . It is sad because it might turn these people off to inovative cuisine. There seems to be a common mentality that because it is chef so and so, and the meal costs this much it must be good and it must be something wrong with "us". Taste and pallete are very varied and subjective. Edited for clarity