rocketman

Lets not forget The Seasoning of a Chef by Douglas Psaltis as its the book that spurned the largest debate ever here on Egullet. Great book about a chef working his tail off to get into some of the finest kitchens in the country (and I might say not well kept freezers).

I think this is the key difference here: Much different than a litigious letter. And part of the reason for the uproar, at least in DC circles, is that this plays right into the reputation Chef Greenwood has and has earned and, for all accounts, takes great pride in. ← No difference in my opinion. If fact, one might say this was expected from Chef Greenwood and not from TK so does this make TK a little less California......a little less laid back, perhaps a little more like Chef Greenwood. No telling if a litigious letter would have followed if he had not stopped taking the picutres. Further, this thread is not really about Chef Greenwood. It has turned into a thread about the rights of the consumer or eater to photograph the food we are purchasing. In that light, I ask the question of whether TK and Per Se have gone to far in asking people not to take pictures their food that notwithstanding quality costs a ton. It is the same thing that Chef Greewood. Why would the reaction be any different from the people on this board? RM

Like to know what everyone thinks about TK not allowing pictures in his restaurant. Lots of you just butchered this woman who has the same policy and is not scared to follow through on her policy. Some called for a boycott. Shouldnt Thomas Keller now be put in the same category. Should we now not patronize Per Se. Fat Guy, what do you think? What about others. Lets not be scared of TK now folks. Lets pick on everyone equally. RM

As I promised, I passed up a trip to Ruby's yesterday to go try John Muellers. I cant say I didnt like the brisket because I really did. It was juicy and smokey and and tasty and looked like Kent's pictures. I can admit that it is as good if not better than Ruby's in a vaccum. I will say, however, I was less impressed with everything else they had to offer. The service was horrible (it was the day before thanksgiving so ill give them a pass), the sides inedible and the sauce (which I do care about whether or not that makes me less of a real que head) tasted like ketchup to me (even the hot had no bite in my opinion). No pickes and onions that were super super strong (to the point you could hardly eat them. Environment and frendliness and ease of ordering and service do make a difference in my book. i like the people at Rubys. I like sitting outside. I like being able to walk in the smokehouse and check out the briskets. I love the sauce and the brisket without doubt stands up to JM's. Next time (or perhaps tomorrow) ill be back where i belong. RM

Michael, you have had your say. Now it's time to move on. We are not going to continually rehash the handling of any given topic or the deletion of a post. Not only has all this been explained to you in private correspondence, but it is a never-ending process that we don't permit, for reasons we have explained many times. For the record: we have thoroughly investigated Rocketman's identity. He is not a chef, not a sous chef, not Michael Psaltis. He does not appear to be involved in the culinary community in any way, except by acquaintance. He is surely a friend of one or both Psaltises -- but then, you don't need to know his name to determine that, do you? We know his name (a rather common one), his address (a big city) and where he works (at a desk job unrelated to the culinary world). Knowing any of this wouldn't change a thing, and we are going to maintain his anonymity per our policies. If he violates the member agreement, we will delete his posts (and have on several occasions), just as we will delete any post that violates the member agreement. The issue of Rocketman is closed. It is inappropriate -- not to say inconsiderate -- that we have had to speak so specifically and publicly about a member in response to these incessant harangues. Of course we know there's a potential conflict of interest whenever a member of management is close to a debate. That's why we don't allow those conflicts to affect our moderating policy. A manager -- even the executive director -- who gets close to a debate is required from the point of their involvement to act as a participant. Everybody who has had a point to make in the Psaltis discussion has had the opportunity to make it -- repeatedly -- including you, Michael. You are still complaining that your post about anonymity was removed, even though you were allowed to start this whole, lengthy topic on the subject. Likewise, the purpose of this topic was not to rehash the Psaltis affair but, rather, to discuss the phenomenon of psuedonyms and what they mean for online discussion. That discussion is worth pursuing. From this point on, rehashing of: any specific topic; any decision to delete; or any member's status will be removed without further comment. And no, Michael, you won't receive an explanation. You should be smart enough to know that when a moderator says stop and you continue, your post will be removed. ← So there you have it folks. Im not Mike Psaltis. I do know the brothers Psaltis. I have no pecuniary interest or other vested interest in either of the brothers. I do however have my own opinions and personal style (obviously disliked by many of you). Now that you know all this about me, how does what I said change? Im still a big supporter of Psaltis. I wouldnt be if someone said he punched a watier and then spit on him on the way out. I wouldnt be if other stories like the hand slap incident came out from other places he has worked. But they have not and my personal feeling is the hand slapping incident Psaltis described or the critisim of one chef is not a big deal. That is the way I feel and beleive it or not Im not family. Im just an average joe jockeying a desk with no connection to anything food industry related. Any questions? RM

Sorry to hear that. Im away at my wifes family for thanksgiving or esle id fed ex the pies to you myself. They really are good. You should call and ask if they are frozen or what.

Ive always enjoyed their pies. Apple ecspecially but they are all good. They bake everything right there. When a friend of mine became an american citizen we got a few apple pies and vanilla ice cream to celebrate and everyone loved them. 4 days old though i dont know. Are you close to manhattan avacado?

Bux, If your position is so transparent than why were you not forthcoming when you first mentioned the article written by your daughter. Instead you wrote: "You know I read that article, several times over the years. I have a couple of copies in my library." This is clearly evasive. And can you believe I can rebut your post in all of 49 words....pretty amazing, huh? RM

my problem with blondies is that they used to be Atomic Wings and then when i was up there recently on a monday night i asked and they said they got rid of Atomic. Funny thing is they taste exactly the same. This is the Atomic guys fault for not having something in the contract i guess but I even if blondies is technically making its own wings they owe every compliment to Atomic thus giving Atomic the #1 ranking in the city.

Kent, Thanks. Ive never found that about Rubys but i promise that while im down for thanksgiving (so much better in TX then NY) I will go to Joh Muellers (my father in law told me last night that we have gone and i didnt like it but i think he was remember our trip to Arts Rib Shack) and then right to Rubys and compare the two in a post. Glad someone has at least heard of the place. RM

At risk of appearing like a complete idiot to you, I'd like to point out that more than one chapter has been criticized for what some people consider to be the lack of a complete account or a lopsided account of event all the way up to what some people consider complete and malicious fabrications. I have no need to repeat the comments I made earlier, but I dislike the attempt to bury criticism that was about more than the French Laundry incident by pretending it hasn't been made. ← Bux, You seem to have a real bone to pick with Psaltis here. What's up? I mean when all the comments were made about how Psaltis was never the sous chef at Blue Hill you never once stepped up and said that statement was false even though Im pretty sure it was your daughter who wrote the article stating Psaltis was a Sous chef in NY Metro or Time Out and she had visited at the time it opened and had first hand knowledge of what had happened. While you could have contributed to the board in that instance you chose to remain silent, in my opinion b/c this would have been positive about Psaltis, but if that is not why, let me know....im super curious b/c your posts are all sooooooo negative. What gives Bux? RM

My favorite is a place in Austin called Ruby's. While they dont smoke in sauce a la Salt Lick (I dont know what the fuss is about b/c Salt Lick has been terrible the few times ive been) they have some of the best que sauce ive ever had. The brisket is perfect (hormone free, all natural too) and you can walk right into the smokehouse and check out what is going on with the owner. I always buy a couple of full briskets (uncut) to bring home to NYC and they could not be nicer about some of my more ridiculous requests (like requiring the homemade, not bottled sauce for my briskets). Im really surprised no one else has mentioned this place. I was taken by my wifes family the first time i visited and while i always try to go to other que places when im in town i always find myself at Ruby's a couple time a trip (and Magnolia for migas but that is a whole different thread). Link to Rudys: http://rubysbbq.com/

okay folks. I was walking to a Diwali party last night (Indian New Year....whole different thread) and what do i run accross.....the grand opening of the original soupman store on the corner of 42nd and 5th (southeast corner). Anyway, while Reggie (mr october) Jackson was inside serving the food, Al was no where in sight. I magaged to weasel myself into the line for free soup and got a try of the Lobter Bisque, and Muligatany (two of Al's standbys) but they had no chili (turkey, chicken or otherwise). I have to say i was not impressed. It was not the same soup I ate every saturday for the last 6 years. The bisque was too think.....it dropped off the spoon as opposed to run off the spoon. The muligatany seemed to full of veggies (not enough liquid) but this may be due to reggie not pouring the soup well. The bread is not even close to what he served over on 55th street and while they had Al's little chocalate squares out for people to take it was unclear whether you will get the little fruit plate that Al is famous for giving. Even though it was a store you can walk in (as opposed to a storefront like on 55th) there was no where to sit....not sure if there will be when things settled down but it doesnt seem like there was a lot of room anyway. They are also doing the overplayed, overdone and 5 years ago create your own salad. I cant beleive Al agreed to this as he is a soup guy through and through and it is such a sell out move. I guess the people who cut the deal with him realized they cant make money just on soup. The good news is the prices are down a little (no longer 9 bucks) to around 6 bucks a soup to make it more accesable. The people i talked to all told me that Al has been very strict with the soup and is checking each one before it is sent out. I beleive that but i also beleive he needs to train these people on how to keep it hot and liquidy. Al was always fixing the soups on 55th, dumping some type of liquid in there and mixing. I always wondered what it was but im concerned the soup at these franchise places will not be able to give the care that Al's soup deserved. I guess well see. Ill be going a bunch over the winter and will report back. Love to hear anyone elses thoughts. RM

Actually you may want to listen again. He left Cello (Tourendal's place) for ADNY. He left ADNY to open MIx.....I thin ducasse probably new about that.

8 chefs in 10 years. cant be hanging out too long.