rconnelly

Laurie Colwin's books fit the bill. They are anthologies of her articles in "Gourmet". They're called Home Cooking" and "More Home Cooking" (I think).

Maybe a quiet word with the owner, or a note (even anonymously) pointing out that if the staff member in question is taking tips they are untrustworthy and it might not be stopping at tips... Sure they aren't bothered with your tips but f the suggestion arises that shows it could be just the tip of the iceberg.... maybe thay would take action then? ← I think you should say something to management. If it comes out later that you knew about it and didn't say anything you could be fired, prosecuted or at least ostrasized by your fellow workers. Certainly there is a way to dp so professionally and quietly.

it is interesting that the Kellogg cereal company was founded by a health fanatic who wanted to promote healthy eating (along with colon cleansing) around the turn of the century I believe. This inspired a 1980 movie "Health" by Robert Altman. Many of these studies confirm the common sense. For example kids --teens and young adults would seem to be resistant to nutrition information--they are (most anyway) at a physically active stage in life and believe they will live forever. Of course, there is that aforementioned (by me) age line where a lot of us experience a change in our metabolism! Suddenly, we seem to burn far less calories and everything we eat seems to show up as excess avoirdupois ← As an aside, wasn't the movie called "Wellville"?

Not fair! I'm at work, hungry as all get out and you tease me with hot potato chips!!!! Oh how cruel!

Yeah, I flipped out when the Deane Brothers visited Milwaukee. They went to my hometown, Racine, a place know for outrageous Danish pastry (in particular kringle). They said outloud "you can only get kringles in Milwaukee!" Stupid or careless? RR also mentioned Cambidge university in Cambridge, MA in the same breath as MIT and Harvard. I think there may be a Cambridge College there, but it's no MIT or Harvard! As a writer, if I made these 'errors" my head would be on a plate and my job out the window! We deserve better.

Sure, people know it's a lot of food. Do they know how much food it is? It has been shown repeatedly that people are lousy judges of portion size. Even something as simple as the size of the plate can throw perceptions off. So I'll ask again: what's the matter with giving people facts? ← Oh come on. I think everybody knows when they have a lot of food in front of them. If not, by the time they are half way through the portion they know. People already have the facts. Printing a calorie count and fat content on the menu for each item? Not practical. Number one, I don't want an encyclopedia dropped in front of me that is punitive in "tone" at best, it's like scolding the customer. Number two, the best they can do is give an approximation, due to variations in the fresh ingredients and how closely the recipe is followed. Number three, what about a special? Who calculates the calories and fat in the super fantastic fish dish that the place is running on deal today and tomorrow? There is nothing wrong with giving people information. My opinion, and it is only an opinion, is that just about everybody already knows what's good and bad for them. I don't want to be sent on a guilt trip every time I decide to treat myself to a dinner. It would make me grumpy. And I don't have any dietary restrictions and have never had to count calories. It has been my experience that those people who need to count calories can do so on their own, or just don't do it. Free country and all. Now, informing the public that MSG or transfats are used in some dishes is fine. Just like letting people now that a dish is spicy, or contains nuts. It's in the public interest. It's just a little overkill to expect a restaurant, even a chain, to print on its menus that this dish has a gazillion calories, and that dish has a gazillion and one calories, and that something contains less than 1% of the USDA's reccomended daily intake of iron. Just my opinion. ← I totally disagree that just about everybody knows what good and bad for them. There are hundreds, nay thousands, of folks out there that live by old myths of what "is good for you". The idea of three square meals a day is still totally accepted and so people eat more than they should, eat foods that are full of fat, and so on and so on. I'm not crazy about this group CPSI - but I was the one to start the thread with the idea that many Americans will continue to eat these types of meals because more is better, without a thought of what is going into their bodies!

Exactly! We wouldn't want anyone's feelings to get hurt, would we?

Remembering a recent and wonderful three course dinner at Canteen in SF, I'd be willing to make the same bet as well! The comparsion leapt to my mind after reading the previous comments. ← The truth is you don't know what the caloric or fat content of your "4-star tasting menus" was. I have seen enough chefs "finish with butter" to be somewhat skeptical. So to follow through--all menus should list fat and caloric information. As for the center for Science in the Public interest. Well, I often wonder how otherwise intelligent people accept their dire warnings with no skepticism. Interestingly, these people are self professed-- public activists with a history of making claims that are often based on junk science. In fact, I wonder if you have looked at who is on their board and how they are funded. The truth is, many of these groups are not dedicated to informing the public so that we can make our own choices based upon sound science and common sense. Rather, they are fear mongers who have an agenda that that goes far beyond information. Witness the myriad lawsuits and threats they are quick to enact. I would argue that these people are far from a group of concerned mainstream citizens and some of the comments they make and positions they take indicate clearly that they do not believe that you (we) are capable of making our own well informed choices. So--once again. Is a lot of fast food over loaded with fats and calories--yes. remember fat tastes good--those four star chefs are finishing sauces and dishes with fat for a reason! Should we be aware of what we eat and the consequences--well that's a no brainer really. I believe we should have choices and with that freedom comes a downside--somke will make bad choices--they will have to live with the consequences. I do nor want a world where some people with questionable ethics and motives eliminate choices for us through fear mongering and bans and prohibition (I suggest you look at the CSPI views on alcohol) and legal action. I have no problem if there are regulations based on open and accurate public forums and debate. I also--suprise--have no problem with public interest groups--if they use good science and logic---and if they disseminate solidly supported information without screaming at me that my children will die if I don't listen. That's just me though. ← While the CPSI may be banging a loud drum and fear-mongering the point about four-star vs chain doesn't take into account that most folks don't eat four-star and many of those that do, don't do it on a daily basis. All you have to do is spend one evening in foyer of a chain restaurant to see how many "average" Americans are filling the seats these places. When you have to wait an hour to eat at a chain restaurant, we have a problem. This happens every day in every city in America and people believe they are getting a great deal because there is so much food and "reasonable" prices.

This is pretty sad! No wonder we do not eat at chain restaurants. Chain Restaurants Charged With Promoting “X-treme Eating” http://www.cspinet.org/new/200702233.html www.cpisnet.org

the Times refers to its art reviewers as "critics" as well. yet everyone in art knows the difference. ← By "today" what do you mean? Forever? ← I think we're getting into Bill Clintonesque here. What does "is" mean?

If there is such a difference in theory, it is not rigorously observed by any Times critic, in any field where it employs them.It's not up to the WRITER to follow the distinction. It's up to the reader, to know what they're getting. But really, Times writers mainly write about events, on deadline. That's classic reviewing. Sometimes, they get to write "Critic's Notebook" thinkpieces. And some of them (like Rothstein) only write thinkpieces like that. That's closer to criticism. (I'll spot you that given the restaurant reviewer's choice of what to write about each week, and hence control over his deadline, it's not strict deadline "reviewing" in the absolute classic sense.) ← I never know what to call myself: reviewer? critic? I'd guess I'm a reviewer if the owner likes what I wrote and a critic if they don't.

No a critic should "represent" the dining public. Unlike cooking, a review isn't only "about the food", it's about the experience. You can have the most excellent cuisine, but if the service sucks, or the room is cold or the prices are over the top....this is what a review is about.

The restaurant has gone above and beyond to remedy the situation. One wonders if this patron makes a habit of this kind of behavior. I mean, why wouldn't you want your coat checked? (It would be fun to to some investigation into the patron's background.) Or the restuarant to take care of the cleaning? One person - and friends - business isn't going to mean much in the long run. You did all you could. Face it, you're dealing with a jerk!

Oh, my God, Chicken Delight. We had 'em too on the West Coast. Same jingle, I can even remember the tune...................which will now probably be stuck in my head for the rest of the day ← They must've been nationwide. I remember that bloody jingle on St. Louis radio in the 60s. Just how big were they, I wonder? And what made them go under? ← Yes! Chicken Delight! I would beg my parents for it when they went out for the evening and we kids ate at home! I can remember the smell and I think they were served on heavy paper plates...to go had one plates stapled atop another! Hmmmmm!

circleoffood.com is an up-and-comer!

I loved reading those books too. I wasn't sure about including them here though-- are they cookbooks with narrative, or memoirs with recipes? Either way, it was certainly an immense loss when she died. I still remember the shock I felt when I read of her death, and yes, I shed some tears also. ← Me, too! Laurie is in many ways the person I aspire to in my writing. Call them what you will - essays of food, recipes with narrative - they are the best! Try her Kathryn Hebpburn brownie recipe -easy and oh, so scrumptious.

I beleive you are right. As annoying as Ms Ray is, once she fell under the spell of Oprah she was everywhere, opining on everything. As much good as Oprah has done I think she may be the ruination of many a good soul.

this was a great read. a little bit of knocking folks off their pedastals, but all it made them more human. Reading it made me wish I could go back in time.

Dog n Suds drive in Fabulous root beer, onion rings and a burger called the Texas burger that if I tried to eat now I'd probably have a heart attack!

Any hate mail I've received has not been articulate or clever. Once in awhile someone will disagree with my view politely, but usually when someone writes to tell me I suck the writing is bad, bad, bad and the comments are pretty lame and rude. One questioned my integrity and accused me of being malicious ( a dictionary would've served them well) another said I should get a job shoveling horseshit. And still another - his reasoning was it was because I worked for a free newspaper - that I had never eaten at a nice restaurant (although the place in question isn't on nice restuarant level). Develop a thick skin and a great sense of humor. And enjoy the job. People, as much as they complain, would kill for it!

It was interesting to watch the after show. Marcel acted very odd and he never really shut up even when the question wasn't addressed to him. He squirmed around, looked itchy and mumbled. Some say drunk, I say that is the reason why he drove everybody crazy. That is his natural behavior and only in the kitchen when he has something to focus on does he appear "normal"

I take exceptiopn to the bias remark and crony comment. I cannot show any bias or review and restaurant whee I have any affiliation. them's the rules. Of course there are periodicals that are advertiser driven, so perhaps that's the problem.

Advertise! Advertise ! Advertise! If you'r new there may be a space of time that you need to be opened before a review can be written. Have a Grand Opening and invite all the media and important people. Put out your best (free) food, smile, pour liquor (free) and see what happens. It'll cost you, but that's part of the deal.

I think the judges' decision was just right. Marcel may be destined for greatness, but right now he's not "there". How do you forget a main ingredient? Plus he had to go back and get several others. His attitiude in the kitchen was frantic and he took some of the credit when Sam saved his ass. Granted, plenty of chefs are asses to work for, but they "earned" that they didn't start out that way or else they never would've risen in the ranks. And people like working for them because they are human. Plenty of sour grapes on Marcel's part and still that unrealistic self-appraisel that will be his downfall. One must learn from such an experience, not bad mouth the judges or fellow contestants. That whole perfection rap was straight out of Thomas Keller and sounded hollow coming from someone who thinks he is perfect.

Big Night for sure. And Goodfellas sausage in prison scene and I'd have to agree about the egg scene in Moonstruck. Vivid imagery that lingers in the brain.