Jinmyo

Nero, Nero, cakes and suchstuff are not food and so need not be listed.

Kate, the bigger and better starred the hotel, the better. I did a summer at the Royal York in Toronto (um, almost thirty years ago). Not what I would or did do as a job, but excellent experience.

Hm. I just had to add the reference for this article I've used in the Weekend Update: "Lord of the Flies."

You did that at Craft, didn't you? I certainly think that occasional menus designed around single theme ingredients can be fun. But then I like Iron Chef.

Very nice and succint presentation, Janet. I find that one common mistake that people I have taught make is to fail to understand the relationship between each dish or course within the meal as a whole. In fact, many people basically just think of one thing they want to eat or make and then what they can do to put along side that thing. Or at its worst, group together things that they like that have nothing to do with each other (eg. peanut butter on rye toast, mushroom pizza, chocolate cake).

That's an excellent suggestion Raynickben.

Do they happen to bottle this secret ingredient and where can I get a sample? Soba Make your own.

That's cheating! Isn't this good advice for how to cook just about anything? Not miso shiru. Which chard is also very nice in.

Remove leaves from stem. Cut stems into equal lengths, season, EVOO and balsmico, roast for twenty minutes at 350 in a convection oven. Add lardons if you have them. Blanch and shock leaves, saute with much butter, finish with cream. Or mince and add to a soup made with mire poix, chicken stock, white wine, chorizo. Or...

Mine is somewhat like Mario's but I use garlic and dried chile as well as huge quantities of black pepper. I can often get guanciale. If I can't, I use a proscuitto hock diced.

John the hot dog guy is so dreamy. Really, I do admire your expertise.

In Ottawa we always get free back bacon, eh? So what's with the "no free back bacon" in New York, eh? Eh? So. You call this "beer", eh?

Aw, come on, Jinmyo . . . what about the *garlic press*? You're kidding, right? Nothing more useless. I just use the heel of my hand or if I'm feeling fancy the handle of my chef's knife. And I'm usually doing twenty or so cloves if I'm peeling garlic. fresco, nice.

Egad. A few maki short of a sushi platter that lad.

I wonder if that manky gunk is still dripping from the ceiling?

Sear and braise. Mire poix, white wine, a bit of rosemary and garlic. Serve with mashed celery root, pea with mint soup.

http://www.time.com/time/magazine/article/...-474562,00.html If its to be beleived, according to the author, the Z-Carb bar has been selling as hot as the Butterfinger in 7-11 stores. There's thread on the Time article here in Media.

ahem. i only know a.w. from "culinary artistry" from -96. her comments and menus there strike me as very clever and delicious. but you were joking, of course Of course. That is the standard industry criticism of Waters... why? What she is primarily known for is sourcing good ingredients and for emphasizing those ingredients rather than for preparations or techniques. So the saying is that what she really does is shop rather than cook.

ahem. i only know a.w. from "culinary artistry" from -96. her comments and menus there strike me as very clever and delicious. but you were joking, of course Of course. That is the standard industry criticism of Waters, which I repeated ironically. I have great respect for what she has contributed to modern cuisine and was gently coming to her defence. Tower has made contributions as well. It is too bad that he seems to feel he must denigrate others in order to heighten his own reputation.

Um, Tower is or was a chef. Alice Waters just buys groceries. But he still treats her and others poorly and with little reason.

Alas, I too am unable to see your butt.

Yes, I think so. Topher seemed to just give up any vestige of hope that the place could run well at all.

This is all interpretation but I thought Topher was reacting more to the poor management skills Rocco had demonstrated by giving Lola the Vespa and to the inevitable rise in tension and negativity that would raise in the FOH.

And cold food. The only way that this is a BOH problem is if a line cook screws up on getting the different dishes ready for a table at the same time. Otherwise the food is by definition hot when plated. It's the expediter (or runners) and FOH that let food go cold.

Egad.