rocketman

Dryden, I reread my post to you....i should have added the word "prior" before the words "two places". sorry for any confusion this caused you. I guess i figured since we all knew of the chef, we also knew where she cooked before. Ill spell it out for you next time. sorry. RM

Yes, and as i said, i think the food is the same as the other two places. That is all i said and then i was told she only has one place. I dont disagree and never did. I made mention of the other two places b/c they are very very similar in food. That is the thing, i did check my facts and knew she was the chef at the other two places.

No one has challenged anything in the book except for the state of the TFL walk in. TK has commented that while Psaltis was there (by no fault of his own) things were not as they usually are at TFL. Maybe he was even referring to the walk in, it unclear but could be. People have challenged things that they feel shouldve been put in but have been ommitted from the book. As far as I can tell what got in the book and what may have been left out may be a function of editing or confindentiality agreements (as one poster stated)....but as you have pointed out, im not familiar with the book industry. Please refer us to some evidence of your quote that says there was a "gap between what Mr Psaltis claims he did, and what his former co-workers say he did" What co workers are you referring to? RM

Beefcheeks, As and editor and author (by the way that is how you begin your post) then signing it stating your an editor for Random House.......how could I not think you speaking on their behalf? Further, you are insinuating you know Psaltis. Please tell us what Psaltis is like as a human being as opposed to a chef. I think that would be an interesting post people would like to read. RM

Suenos is the same as her other two places. Going for scene and crowd more than the food. Never found what everyone thinks is so great about hells kitchen. I live in the hood and have eaten there occasionnally but Rosa is much better and usually less of a wait . RM ← Considering that she only has one restaurant, I think it's entirely possible you're thinking of somewhere else entirely... and as jgould noted, Suenos isn't in Hells Kitchen. And it's hardly a "scene" kind of place... ← Actually Im quite sure she was the chef at Hells Kitchen and Rocking Horse. Could it be your wrong? Maybe do some fact checking before you post. RM

Seems to me you are saying this is a "tall tale" otherwise known as a lie? Are you saying the book is a lie and doubleday and its parent randomhouse (your company) knowingly put out false material. So, since you call it a lie, I have only one question you still have not answered: HAVE YOU READ THE BOOK RM

Actually this thread is about the book so, yes, i feel it is very important to have read it in order to criticize the author. As Ive been told quite sternly from Egullet, if you want to post on other topics like journalistic integrity, policy and the mores of the reading public start a new thread. Forgive me if I don't delete your comments, Rocketman and continue to attach them to my posting; they're priceless. The connection you make to my working for Psaltis' publisher is, to say the least, misguided; to say the most, it's hilarious. In fact, Random House is the umbrella under which at least 20 small publishers bring out wonderful books like Mr Psaltis'. But the bottom line here, really, is the issue of tale-telling or, rather, "tall" tale telling--neither of which is a seemly way to make a living as an adult. But seemly or not, it does sell a book. Good or bad, publicity works. Especially in the food business. Beyond all this, I think that perhaps you are clearly taking my phrase "food porn" too literally; it's simply another way publishers describe the category of food memoir. With or without sex. Mr. Latte? Food porn. Gabrielle Hamilton's new book? Food porn. Appetite for Life? Food porn. ← okay. Just answer the question.....did you read the book? After all, you had some pretty harsh words for someone you dont know and havent even read about.

agree on the salami i guess but its oh so good.....and since these folks are most certainly from a Cuban background, who is to say its not the real deal?

Suenos is the same as her other two places. Going for scene and crowd more than the food. Never found what everyone thinks is so great about hells kitchen. I live in the hood and have eaten there occasionnally but Rosa is much better and usually less of a wait . RM

Mimi, What is your theory on why Psaltis keeps getting these plum jobs when he is "mindless" and "taste blind"? How is he hoodwinking all of these top chefs? ← I am wondering about that myself. Had I the time - and perhaps even if I don't - it might be worth researching. First stop would be at Country to taste the food there. It is one thing for a chef to look good when he or she is following the style and precepts of an executive chef who sets the tone --i.e. Ducasse, Keller, etc. Quite another when he is given carte blanche to create on his and, God help us, freely express himself. That's where the rubber hits the road. ← OK folks, speaking as a both an author and an editor, I'm going to venture a wild guess as to how/why Psaltis did what he did (or didn't do), wrote what he wrote, and, perhaps, cooked what he cooked at the Beard dinner. I may admittedly be wrong. First, the category heretofore known in the book biz as "Food/Memoir" has been reinvented recently as "Food Porn." And if we're going to be literal here, porn=sex=smut=making things seem much larger than they really are. 'Nuff said on that subject. Some poor marketing shlub at Psaltis' house possibly read the first draft of the manuscript and said, "there needs to be a lot more food smut in here." And hence, there is. Two: sex and smut -- whether literal or figurative -- sell. Psaltis is a smart guy, and given that his brother is a literary agent, they know this. Assuming he honestly doesn't give a rat's behind who he talks trash on, doing this is a sure fire way to get gums flapping and tongues wagging. How many people have been following this thread and are now champing at the bit to read this thing for themselves? Probably a fair number. That translates into sales, publicity, and a nice earn out on the royalty statement. Old pr saying: there's no such thing as bad publicity. Three: Taste is relative, both in dress and in food. Psaltis' head is clearly the size of a small planet, and rather than err on the side of taste (and safety), he cooked what is now purported to be one of the worst meals ever served at BH. Maybe he was having a bad night; it's entirely possible. Perhaps he bit off more than he could chew. It's even more likely given that his peers were going to be eating his food; he was front and center that night---not a sous chef. He should have played it safe. As for Ms. Sheraton's comments: I suspect that she has seen more 15-minutes-of-famers running around our industry than she could shake a stick at, and has grown tired and bored of their shenanigans. I wouldn't dare to speak for her, but it takes a very brave woman to tell the truth in the face of popular (or in this case, not-so-popular) opinion. ← Beefcheecks, Have you read the book. My guess is no from your post but strangly you seem to work for the same publisher. Just tell the truth here. No one will be upset with you but i feel like i now need to call people out as it is obvious you and many others have not read it. Remember, tell the truth. Rocket

Why dont you media types move on to the next "big thing". How come Ruhlman, Bourdain, Bux, Mimi, Gras's wife, shaw and the rest of you (the "Media Types") have no thread about Chowdrow and how he has sued at least two of his partners/chef's in the last two years. This is news in the industry and in the papers. I mean this guy is the biggest restaurateur we know and he is suing chef's on a semi-regular basis. Are you Media Types scared of Chowdrow. Dont want to upset him? Maybe cause Gras wife then wouldnt be able to get an interview. At the very least, you all need to go to Country and post about the food. As everyone has pointed out, Psaltis does not own a place or run a place, he simply runs the kitchen so lets judge him on that. If the food sucks, lets write about it, if its great, lets write about it. Right now, there are only about 15 posts under the Country heading. Lets stop pretending you all read the book (because from many of the posts its clear you have not) and review this kid on the merits and what were all here for......food. Rocket

[bpearis Oct 27 2003, 03:25 PM Post #3 I get a cubano from Margon about once a week. It's great and only $4. The one at Chickenbone Cafe (which they call the BFC -- "Best Fuckin' Cubano") really is good too, but a bit fancy-pants and pricey ($13). --------------------------------------------------------------------------------------------- Margon - This is the best Cubano in my opinion. Family owned and operated with the family taking turns pressing the small but cheap cubano.....nothing foo foo here. On 46 b/t 6 and bway. As real as it gets.....just beware of the lunch crowd....it gets pretty crazy over hear in midtown.

cafe frida is a sanitized UWS version of a mex. resto. taco truck onBwy @ 96th or 104th??? ←