NYC Mike
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Posts posted by NYC Mike
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It is evidence enough that we are able to sit here and count on our fingers the number of minority TV personalities and exec chefs in the major culinary markets in the US.
What makes this conversation prove the original point is that we would never even consider counting or having a conversation about counting non-minority chefs and tv personalities.
-mike
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GORGEOUS Tart Fanny and welcome to EG!
The more pics the better.
-mike
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This happens to me quite a bit too Susan. I'll be interested in the answer you get!
-Mike
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yes, the kitchens are full of Hispanics, Blacks, whatever, if anyone strives to ascend the ladder they most assuredly would have the opportunity I felt. But most just wanted to come in and do their job and hope for a raise each year.
Yeah, whatever, all the same right...
So all Blacks, Hispanics, whatever just want to work and get more money, not fame, promotion, fortune, celebrity etc? What gives you this impression?
The professional kitchen is one place in my experience that one can acheive by virtue of hard work, skill, and dilligence.Yeah, professional kitchens are the picture of fairness and equal oppertunity. No really, If in YOUR PERCEPTION Blacks and Hispanics, and whatever, just wanted to go in and get the job done for more money, why would hard work, skill and dilligence matter at all- if THEY didn't want to move foreward. Saying someone works hard, but seems more than happy to pass on a promotion (other than more money. say) seems a bit nearsighted, no?
Why are hardworking people being passed up for promotions?
Rascism exists! Sometimes stepping up to the plate is just not enough- someones got to throw you a pitch.
Very well said Lucky.
-Mike
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1) Samuelsson's European background & Brown's law degree give both men a kind of cache' (awkwardly put, I know).
This is such a huge point Pontormo. Europe makes it hip, cool, acceptable and white. Spanish alla Adria or Andres is chic while Mexican is generally seen as a underpaid dishwasher, line cook or Rick Bayless (no offense to him, I think he is great although not mexican).
finally, even more hidden/less lauded than blacks in the restaurant industry are Hispanics, who, very often underpaid, toil in kitchens preparing every imaginable cuisine. i mean how many unseen Hispanic kitchen workers must there be per one single doug rodriguez? that is perhaps a whole other thread, to which, again, one could post for hours and dissect from myriad angles.My biggest shock with all this is that there seems to be ZERO outrage and even less effort to change.
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Awesome cake Elie and congratz on the big 2 mth aniversary!!
Chufi, what kind of sausage are they? Great looking dish!
-Mike
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Most of the good cuban places in NY were the cuban chinese joints. There used to be one called La Perla on 181st. Most I knew of are gone now.
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Great topic start Sandy, although I wonder how much play it will get in the media and even here on EG.
It seems like the top two taboo topics of the food industry are racism (both African American and Hispanic) and pay scale. Most seem perfectly capable of ignoring both in favor of yummy pretty things.
-mike
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I had to cross post this one. I haven't tried the recipes on this thread yet but I just had what was the best pound cake I've ever tasted.
It's from the Edna Lewis & Scott Peacock book The Gift of Southern Cooking.
It had a lemon/sugar glaze which I will omit next time.
-mike
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Working my way up to country captain and ham steak with red eyed gravy very slowly.
Here is our attempt at the pound cake with lemon glaze. This is the best pound cake I've ever had. The slow increase in cooking temp allowed it to develop a remarkable but subtle crust. In the future we will omit the glaze, it just seems overkill with such a good pound cake.
-mike
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My wife just got this in the mail from the Women Chefs & Restaurateurs.
2006 WCR National Conference - AtlantaSouthern Roots & Hospitality
Mark Your Calendars! The 2006 WCR National Conference will be held in Atlanta, November 18-20. Registration materials will become available by mid-month.
Some planned session topics will include:
A Tribute to Miss Edna Lewis
Slow Southern Grains in the American Culinary Fast Lane
From Southern Iced Tea to the Modern Tea Cocktail: American Trends in Tea
From Restaurant to Retail: Perspectives From the Trenches
Writing Recipes for Home Cooks
Southern Cakes
We hope to see you there!
-mike
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OMG Judith what amazing pictures. There really needs to be a green with envy little smiley face for me to mash on right now!
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I don't think most are professionals. I'm not. I jokingly say I was taught by Julia Child because I always watched her TV show as a kid. I've not had any professional training - I just get inspired by pics posted here (like Ling, Patrick, Filipe (gone missing) and many, many others), then I research the heck out of things. For this dessert, I had never made fresh masa or mincemeat. I certainly had never made cinnamon bison flags. And I haven't made ice cream in over 10 years. I have more failures than success, but the fun for me is discovery and exploration. I'm often asked to do catering work and I have always said no because once someone is paying you can't mess up...and I do and will.
Brilliant Gfron! Awesome dish!
-mike
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I'm late to the party but I wanted to thank you all for this thread. Having recently moved to Georgia we have been very keen to learn how to cook southern food at home. The touching story of Miss. Lewis and Scott's relationship is very inspirational.
With brand new unsoiled copy in hand, we dip our little pinky toe in the water. More to come hopefully, it is a wonderful book.
Boiled Peanut Cookies
-Mike
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PN, those calzone look amazing!
I can't keep out of the Naples at Table book and the children just love the dishes too.
Its starting to get colder down here and that means soup! We made the Zuppa di Fagioli e Scarola or what my grandmother used to call Escarole Soup
. It was fantastic. My oldest son is the type that picks the green specs of parsley from ravioli filling 
and even he ate and enjoyed this soup. 
We also made the Coviglia al Caffe which was also very good even if the pic didn't come out as well.
A question on Sfogliatelle. The ones I am used to eating from bakeries have this layered outside shell. It almost looks like a fanned deck of cards. Does anyone know how this is achieved?
-Mike
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If one wishes to argue that kitchen staff are, in general, underpaid throughout the industry, that is a different and totally legitimate question and one worthy of discussion.
Well said Doc. I for one, am surprised it has not been debated on EG until now and it does deserve its own topic. The "indentured servant" culture of the restaurant business is frightening at best.
mike
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Elie, that is an amazing looking timpano. They don't call you the foodman for nothin!
When I was a kid, dipping into the sauce pot with a crust of bread was a privledge reserved only for the bravest of my uncles. My grandma swung a mean wooden spoon.
-mike
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I think I'm gonna have to stay in Campagnia a little while longer!
I made the Pasta e Piselli for lunch yesterday. The kids really have enjoyed both of these enough to garner regular rotation in their menu!
-mike who really needs a new camera!
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What a fantastic meal Kevin. I love the tart!
Much as I bag on her prose, I must say she really has influenced my style of cooking alot and everytime I thumb through one of her books for inspiration, I wind up getting lost in the recipes (in a good way).This is so true, I really love her book (and her prose
). I am finding similar romantic notions in the Schwartz book too. -
i know i'm a day late, but i made the escarole/ricotta calzones today. they were good. but kevin, i'm sure you'll be disappointed to hear that i baked them.
i have some leftover filling though, so i'll probably make up somea that fancy dough per the recipe and deep fry them on tuesday.
Awesome Mr Big, and baked so you will live longer!
I picked up a few bunch of escarole yesterday and will try these later in the week. The recipe gets a hearty endorsement from Sophia Loren in Naples at Table and anything that's good with Sophia is great with me.
-Mike
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Shaya, what gorgeous calzone!
I finally got my copy of Naples at Table. (like a doof I forgot to change my ebay mailing address and the book went to NYC first
) What an amazing book, I think it could easily become one of my favorites.Here is our first dip into it. Pasta e Fagioli.
Anyone have a hot pepper oil recipe that they love?
-Mike
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Hey Brooks, thanks for taking the time to write that. It is beautiful man.
-Mike
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gotta be Francisco Centro Vasco!
Awesome recomendation Raji.
The Cooking and Cuisine of Umbria
in Italy: Cooking & Baking
Posted
Wow Kevin, the pasta looks great. Is that the same one Hathor had with the tomato ricotta sauce? Hard to make?
-Mike