annecros
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Posts posted by annecros
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Well, I say good on Bruni for at least giving it a shot. Although, he'll never really "get it" in a week, but I am sure that some will stick.
For some time now, I have evaluated service in a wide varitiety of establishments. Everything from fast food, to chain steakhouses, to supper clubs, to very exclusive business clubs, and even a few privately owned fine dining establishments. It's commonly referred to as "mystery shopping", and believe me, you'll never get rich doing it! But since my health is an issue, and this sort of thing gives me a flexible, interesting way to fill my time and make a little jack on the side, and enjoy a meal on someone elses dime - I thoroughly enjoy it.
But I digress. My past experience in food service, all the way from sandwich shops through to fine dining in my 20's, has been invaluable. I probably have to bring more detail back than would be neccessary for a reviewer - service times, traffic, employee names and descriptions, etc. but I have had to write narratives adding up to four or five pages, single spaced, of the entire dining experience from start to finish. Objectivity and fairness are at the top of the list - after all, someone's job may depend on my narrative, just as a restaurant's business can be dramatically enhanced or ruined depending upon how Bruni writes it up. I cannot imagine being able to fairly evaluate a restaurant, its food and service without ever having worked in one. I mean honestly, there are so many tiny things that a diner takes for granted - were you offered bottled water? was your bread preset and was the butter soft? was your silverware and glasswear spotless? was the server neat? did the server smile AND make eye contact? did the staff work together as a team to ensure service? was the hot plate hot and the cold plate cold? did you get the "tour" of the menu? was the server knowledgable? how long did it take the server to pick up on the cues that you were finished with your plate? did the establishment manage to feed you lunch from start to finish in 30 minutes? was the food cooked to the proper temp? was it sloppily plated?
All this and many more details add up to make the subjective judgement that the service was "good" or "bad". And we all know that taste is subjective, especially.
I cannot see how some hands on experience could do anything but make a reviewer better, and enable him to do a better job for his/her customer, the reader interested in a restaurant.
Just my two cents - and as usual I inflated it to a $1.02
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While I can't say I am surprised that Queen Elizabeth II refuses to eat raw oysters, etc., I was intrigued by Adam's remark and found this:
While it is a gross stereotype to think all Italian food contains garlic, but to inform one's Italian hosts that one does not wish to ingest anything with garlic????
Hasn't Prince Charles conducted himself with greater culinary bravery in some of the former colonies he's visited? I know he's conservative about architecture and wild about things organic, but I thought there have been reports that distinguish him from his mum's tastes in other ways.
Well some people tend to carry thier garlic with them after they've eaten it in the form of BO or bad breath. Her job is mostly smiling warmly, shaking hands, and making polite coversation. Perhaps she is one of those that sweats garlic the next morning, and that just wouldn't do in the reception line meeting dignitaries. The long pasta is obviously a self preservation, and wadrobe preservation, move.
Here's the website of one of her former chef's, who also worked for Diana.
There are a couple of interesting looking recipes there, nothing earth shattering. Though the asparagus is coming in down here now, and the soup looks good.
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Interesting. The local butcher shops sell it here for about $3.99/lb, but it is frozen, and wrapped, so I don't see what I am getting. If I head to a hispanic market, it is in the case, not frozen nor wrapped, and running $1.99/lb.
Ug. I envy you.
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mmm, MSG. Fellow junkie here. I use it sparingly, but I do use it. Please do not tell hubby. It is better that he doesn't know. Really it is.
Although mine is in a cylinder that says Accent.
Edit: A cylinder in the BACK of the cabinet, that goes right back there when I am done, after stealthily adding it to some food.
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Can you get an Angus flank steak? Much better marbeling, and more flavor, as all Angus cuts can boast.
I notice the stores in our area are carrying a larger and larger selection of Black Angus certified beef.
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The problem in my area, South Florida and a huge ethnic population, is not availability but cost.
Skirt steak costs as much as sirloin or ribeye. No kidding. I kid you not. They charge that much and don't blink an eye.
When I find it on sale, I generally purchase 10 pounds or so.
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I explained to my children one time, that English Peas were great fun and wonderful to eat because they were "Rolly" Peas. As in a Rolly Polly, and rolled around on the plate.
Now, anyone in our family circle knows what Rolly Peas are, by goodness. And when outsiders and marry inners come around, they always get a chuckle and forevermore in the other households we have spawned, English Peas are, in fact, Rolly Peas.
The broccoli spears as trees thing didn't stick as well. Guess it wasn't as much fun.
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I worked front and back back in the days when I was young and athletic. I can promise you, the back of the house is the heartbeat of the establishment. These were the first people I made friends with when I went into a new place to work in the front, because honestly, 99% of the back of the house makes less money than the new wait person with the tiny section.
Not to mention, it is invaluable to be able to go back and ask a favor. What does it matter if you turn your tables and there is no clean silver? What does it matter if you reccomend that great food and it comes out of the kitchen a dissappointment? What does it matter if you step and fetch and know your customer's drink preference if the expeditor lets your food sit under the heat lamps? Bring the plate back because the customer doesn't like it? You had better be on good terms with the chef. Otherwise, he will take it out on you, because he cannot, must not, should not take it out on the customer.
The back of the house should be better taken care of in most places than they are. I always bought a round at the end of the night, or made sure to say please and thank you, or found out about their families and friends, who they are and what they are doing. A little kindness and consideration goes a long way. Unfortunately, many in the back are not treated so.
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I think it is a great idea, but granted, yes it could be poorly done. What it can do for the foodways of the UK is what is important I think.
I've made "Coronation Chicken" in the past, and it is quite good.
Edit to add: Link to recipe http://www.bbc.co.uk/nottingham/features/2...en_recipe.shtml
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My husband likes to feed me, and I find it incredibly sexy. Particularly ice cream. It turns me on like a light switch, and he knows it.
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Hubby loves malapropisms and uses them intentionally. He knows better, but can't resist.
Basamati rice is Mata-Hari rice.
The list goes on and on. It is kind of cute.
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My Hessan husband and I had a very thorough discussion last night on the origin of the word "Weiner" and all the implications.
It was funny, because I was not aware that a weiner is an Austrian, as in not really a German, and some Germans use it as an epithet.
We speculated that perhaps somebody, somwhere, told a German that he was getting a "Frankfurter", and that the German responded "NO, that's a Weiner!"
I guess you would have to be there...and know my husband, who is a gem of a guy.
ETA: He absolutely loves my grilled brats, on a hard roll. No problem. He HATES potatoes.
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Amen, preach it sistah! I learned about Crocs from Mario's interview right here on eGullet, and have my own purple ones on my feet right this very instant. Definitely the creaky-jointed person's best friend, are these shoes--like walking around on a pair of springy sponges. And the colors you can get them in are just insane.
Hey, not just the creaky jointed. My hubby, nine years older than I, with ridiculously low cholesterol, low body fat ratio, low blood pressure, no arthritis, loves his! 19 year old daughter and 25 year old stepdaughter love thiers. Nurse practioner stepdaughter and her ER Nurse husband love theirs.
"Springy sponges" does the sensation justice, I guess, but like all other similes I can comprehend, seem to fall short. "Walking on clouds" seems trite and overused. "Comfortable" seems an understatement. I guess you just got to try them. It is sort of like trying to describe the aroma of truffle to someone who has never smelled one, or the mouth feel of foie gras to someone who has never tasted it.
Hallelujah!
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I would like to see a tag team of Rachel Ray and Sandra Lee versus Thomas Keller and Ferran Adria. Or better yet, throw Rocco and Gordon Ramsay into the mix and do a remake of Enter the Dragon, chef style. The losers get beheaded by the Chairman using a 800-year-old Masamune sword, and have their heads displayed on a pike at the nearest Hibachi chain restaurant.
Jason, you are HYSTERICAL.Yabbut...Didn't I read in the Times spread on Rachael Ray a few months ago, that she and Batali are friends?
Indeed you did. It said something to the effect of, "Even Bitali doesn't wretch when he comes over to eat my food." - RayRay
If at any point Mario yells "YUM-O!" I'm really not sure how I'll react. Actually, I just need to stop thinking about that right now.Anyone know how to say YUM-OH! in Italian? No? No one? Me neither. I hope he stomps on her with his silly orange clogs!
Hey lay off the clogs! Those are Crocs my friend. The world's ugliest, most comfortable shoe. They are so light, she wouldn't even feel the impact if he did stomp on her with them!
As the proud, very arthritic, owner of my very own three pairs of Crocs, there is simply no other shoe that compares. Granted, mine are navy, black and brown, not orange, but I see the humor in owning an orange pair. They were recommended by my rheumatologist three years ago, God Bless Her and all those like her!
Mario is carrying a lot of weight around, and I can see why he would just love these shoes, having to be on his feet for long periods of time. They clean up easily as well, I have even tossed mine in the washing machine! The only problem I have with them, is that they seem to carry a lot of static electricity for some reason, and I have a white dog. Other than that, they are a blessing. If I have to spend any time at all on my feet, these are on my feet.
Don't knock 'em if you haven't tried them. I love my crocs, and my crocs love my poor old arthritic body.
Anne
(Edit to add) Very reasonably priced as well, and non skid to boot.
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As a north-of-the-49th dweller who's never tried this beverage/snack combo, I have a question for those who have: have you ever inadvertently choked on a peanut?
Still breathing. Never came close.
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The pot shouldn't break if you drop it. I agree with the above suggestion - try the vendor first - but if that doesn't work for some reason then contact Le Creuset directly. They're very good with the warranty, from what I've seen.
I'm curious - why shouldn't it break? Under that pretty enamel, it's cast iron which I understood to be very brittle. Did I get this all wrong?
I would expect the floor to break before the pot, with my experience with LC, both in my mother's home and mine.
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Actually, mine went into a "co-cola." Not a Dr. Pepper. Yep, dump the salted nuts in, drink it down, and then eat the nuts.
And yes, Tom's is the only peanut to use in this particular recipe. I would not endorse any other variety. And, thier cheese crackers are in fact superior to all others.
My most treasured possession is a Tom's glass jar, that used to sit on the general store's shelf full of Tom's treats.
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Wow, how did I miss this thread?
Lot's of great tips here I'll have to try. I loves me some greens, folks! They got everything a body needs - vitamins, minerals, fibre, add some fat and protein and a slice of cornbread and you got it all in one bowl!
I love all the southern style greens, cooked southern style with hocks or side meat, in all the combinations - turnips and mustard, collards, straight up turnips or mustard, cabbage, etc. but I do like to get quirky with my greens too.
Spinach is sometimes creamed, but my favorite is in a saute. Dice bacon, brown it off with some onion, toss in the spinach at the end, wilt it down and let the edges brown, and dress with lots of craked black pepper and maybe half a tablespoon of butter, maybe a dash or two of vinegar if I am feeling spunky. Yum. Mustard greens, Chard and Kale can work for this as well. I think I have tried them all this way, but the spinach works so well.
Deep fried cabbage. Shredded cabbage, egg batter, deep fried with salt and pepper. I've shredded this really fine, used two fryer baskets to mold it, and made little "nests" for braised pork or pork tenderloin.
Can't always find them, but young rhutabagas with the greens on top are fantastic prepared southern style, just like turnips, with the roots cut in at the end.
Rapini sauted in olive oil and garlic, shoved into a crusty hard roll, with a grilled sweet Italian sausage plopped on top. We do the same with kraut (brown some chopped bacon and add kraut) and grilled brats, with the addition of a good coarse mustard and boiled potatoes on the side. Even better with my sister's collard kraut. She makes it by the (brand new) garbage can full!
Yep, I loves me some greens.
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Wow, just went to the Hambeen website out of curiosity:
In the FAQs, it says that you can order direct by the case. That's 24 1 pound bags for $25 including shipping! No mix and match though.
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This is actually a pretty good soup mix, but yeah pricey. I like to use these soup mixes when doing a clean out the bits in the freezer kind of thing.
I actually like Hambeens 15 bean soup mix better. You can add any or all the stuff you add to the Bean Cuisine soups. And black beans, if I want black beans, I just buy black beans! They aren't that hard to prepare.
Edited for clarification.
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When all else fails, go PORK ?
Something to be said for ham, in all its wonder.....
Not a failure dear, but the goal.
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" .............walking in the front door?
I would have eggs benedict setup, ready to go, or ready to wait. I think flexibility is called for in this situation.
A pitcher of mimosa's on the top shelf of the fridge is adequate, for the ready to eat stuff. I wouldn't worry about the food too much though. A loving partner is sustenance enough."
So true,but eventually we WILL want something to eat ! Prolly not so much when he walks thru the door (he is NOTORIOUSILY late) ....but LATER . It is a 6 hour drive.
I am thinking, not so much PLANNED, but what is good to go out and grab from the fridge ? (Jesus, I am an ANIMAL !)
K ( all a tizzy)
Ham.
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what can you do to get rid of them?
i just found a rotted tangering in the middle of a bag full & they're everywhere... and they're attacking my vino
HELP!!Aren't they irritating? I had fruit fly issues over the holidays.
I like the solution offered in the previous post. Lure the little suckers and drown them.
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My husband of 8 years and I have been in a situation that requires us to be 300 miles apart most of the time for the past 7 months.
I adore and miss him. In our 'former life' we ate well and entertained often.
I last saw him at Christmas (hectic) and he will be coming up on Saturday for the 3 day weekend..........
It is supposed to rain on Saturday (
we don't get much rain here, this is WONDERFULLY romantic)he will be here on Sat AM...............our 21 year old daughter won't be here until 6................
*sigh*
what 'nibbles' would you have in this situation...........to grab from the fridge, pour a glass of wine......NAP..........eat......(whatever)........I just am paralyzed at creating 'seduction cuisine' .......
help?
Well, since he is arriving in the AM, something very breakfasty would be in order I would think. Nourishing, certainly. He will need to keep his strength up.
Are you picking him up at the airport, or will he be walking in the front door?
I would have eggs benedict setup, ready to go, or ready to wait. I think flexibility is called for in this situation.
A pitcher of mimosa's on the top shelf of the fridge is adequate, for the ready to eat stuff. I wouldn't worry about the food too much though. A loving partner is sustenance enough.
Anne
How do you cut your steak?
in Food Traditions & Culture
Posted
No hand switches for me. Hubby converted me, yet I am still unable to eat my fried chicken with a knife and fork, but it is an amazing thing to watch.
Porterhouse, start on the filet side, cutting the filet off of the bone, then cut a thin strip, add mushroom or potato to fork, shovel, guzzle a bit of wine, repeat until the filet is history.
Strip side, I am starting to get full now, I will usually carve a quarter at a time off the bone until I am full. Usually leaving a half to three quarters of the strip on the bone, to go into a baggie and into the fridge to be seared in the morning with my scrambled eggs and leftover mushrooms. Maybe if there was some potato left over it will go in too. Lots of worchestershire and pepper.
Those are the super saltly, whole, "vat" style mushrooms by the way - that have been steeping in their garlicy, winey, buttery brine for the afternoon. Not a little wimpy pile of sliced and sauted things.
We did this last week. Yummy.