gfweb
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Posts posted by gfweb
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Sort-of cheap dinner places like Friday's are everywhere and seem busy. The tastes of the country are being shifted to the kind of crap on their menus. Sweet or spicy glop on chicken/fish/beef +/- cheese; accompanied by fried vegetables. All take a little work to make at home, more than Mom wants after a long workday. Which is sad, because this stuff is pricey and it adds up quickly. Families are paying a ton of money that need not be spent.
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I don't know about rural buyers, but I can say from first-hand experience that plenty of suburban buyers purchase premium European appliances.
I'd love to learn more about these next-generation European appliances. A lot of US kitchens are wired for 220, so with a little effort it may be possible to use some of them here.
Yes, but you're talking about the suburbs of a major metro area. Try 15-20 miles outside a second tier Sunbelt city (which is a huge swath of the US population these days), and Euro appliance servicing is nonexistent. Many people I know can't get a decent Viking service guy, much less Miele.
Good service guys are few and far between. We have an old Vulcan that is just wonderful. 6 burners, convection and conventional oven, flattop, broiler...a big black monster. When the regulator broke on the oven it took three visits from three different service companies to figure it out. Sheesh.
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I' sv'd goose breast last christmas and it came out pretty good. In retrospect I wish I'd rendered some of the fat to put in the sv bag to add a bit of flavor back.
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The leftovers that my avatar is staring down are better than what I got as a kid. LOL. But both were made with love, which makes up for a lot.
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Knowing the food I ate as a kid at my house and at friends houses I'm sure that there are millions eating under-seasoned, dried-out meat and limp veg. It might even be the majority of eaters.
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Back when the contaminated spinach issue was fresh in my mind I began getting only one vegetable item at the salad bar. Could be spinach or lettuce or whatever. I'd add shrooms, cheese, bacon bits liberally.
The logic was that one veg is as likely as the next to be randomly contaminated, so by only eating one type I cut my risk to that of one veg, rather than tripling it or whatever.
I understood that the risk was very very small even if I had 5 different vegs, but it was comforting to have some control over the situation.
And I really like spinach anyway.
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Looks fabulous. I love the acidity you added to the greens.
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I use this for pork tenderloin, thick firm fish, chicken breast & filet mignon if I'm cooking a number of them and have no time for SV
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If I ever have occasion to wrap Martha, I'll be sure to have a roll on hand.
I think she'd be best done SV.
She's a pretty tough bird.
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Herr's and Utz are my favorites. Kettle chips from Herr's are good too.
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I hope those of you getting all upset are feigning your distress. I'm sure that there are men who enjoy lace and eating like a rabbit but that's not the typical man. Men eat meat and starches more than women. There are plenty of studies that show this to be true but just like all generalizations there are plenty of data points outside the norm.
I swear a lot of people just sit around looking for something to be offended by.
That is to some degree true, but historically, "manly" clubs and restaurants were designed explicitly to exclude; usually women, but also reinforce class distinctions as well. Women were not allowed. Blacks, catholics, and jews were not allowed. They had to go to their own, segregated places. It wasn't even all that long ago that this was still fairly common. Clearly, if you look at what people are calling "manly," you can see the remains of this, especially along class lines.
It isn't just about the food itself-I mean, you can go just about anywhere and get some meat 'n potatoes, if that's what you want. The food is actually not what makes the place seem "manly." What the manly American man wants is a place where he can go and not have anyone around who's going to make him eat his vegetables or remind him what the doctor said about his cholesterol. And he wants to be able to do the manly things--watch sports, smoke cigars, etc.--and indulge in some fantasy of being some sort of barely civilized frontiersman living off the land, so that he can demonstrate to his manly man friends how manly he is, and not have anyone think he's gay. 'Cause nothing terrifies the many American man like having someone think he might be gay.
How many offensive stereotypes can one invoke in one post?
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I hope those of you getting all upset are feigning your distress. I'm sure that there are men who enjoy lace and eating like a rabbit but that's not the typical man. Men eat meat and starches more than women. There are plenty of studies that show this to be true but just like all generalizations there are plenty of data points outside the norm.
I swear a lot of people just sit around looking for something to be offended by.
That is to some degree true, but historically, "manly" clubs and restaurants were designed explicitly to exclude; usually women, but also reinforce class distinctions as well. Women were not allowed. Blacks, catholics, and jews were not allowed. They had to go to their own, segregated places. It wasn't even all that long ago that this was still fairly common. Clearly, if you look at what people are calling "manly," you can see the remains of this, especially along class lines.
It isn't just about the food itself-I mean, you can go just about anywhere and get some meat 'n potatoes, if that's what you want. The food is actually not what makes the place seem "manly." What the manly American man wants is a place where he can go and not have anyone around who's going to make him eat his vegetables or remind him what the doctor said about his cholesterol. And he wants to be able to do the manly things--watch sports, smoke cigars, etc.--and indulge in some fantasy of being some sort of barely civilized frontiersman living off the land, so that he can demonstrate to his manly man friends how manly he is, and not have anyone think he's gay. 'Cause nothing terrifies the many American man like having someone think he might be gay.
So manliness is equivalent to bigoted cretinism?
If I were to define manliness food would have little to do with it, as would the tastes of 18 year-olds.
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Completely agree. I will say that the stores vary wildly from one visit to the next as well as from store to store. They should look at McDs reproducibility.
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Sounds like a Hobson's choice...potentially destablized food supply vs. meddling with the free market and having rounds of compensatory changes that end up making the program less efficient. Really a philosophical question at its core.
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I'm getting sick of the obsession with Michelin, especially in the UK media. It's a sodding guide book, an established and (at least historically) respected one, but nothing more than that.
Here here! It is just a sodding guidebook (Interesting phrase, that. Makes the mind wander a bit) and a fairly arbitrary one at that. From what I remember reading of their methods, its hard to say that it is a rigorous evaluation.
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Parity with who?
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Loathe.
But he is 'real'. He's a well-known chef here; was on a few cooking shows in Aus before he 'made it big' in the US and I never really liked the look of his food or his pretty-boy schtick, though I suspect he's actually quite technically proficient as a cook.
He's also a spokesman for one of the very big supermarket chains here (Coles), a chain whose practices I have some ethical/irritation issues with, so that diminished him further in my view. (Really, Curtis? Your recipe cards NEED to specify that one must use "Coles-brand cage eggs"? Especially since at the same time you're spruiking cookbooks espousing ethical, locavore and organic food choices?)
What's a cage egg?
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Love the pairing. Antonia slimed along thru too many shows. Karla should have made it.
Mike has matured in a nice way. He's growing. I'm happy with either winning.
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He does a good rod Stewart impression.
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Mine's tuna, apples, celery, a few currants, mayo, Worcestershire, salt & pepper, parsley, maybe a little relish or chopped capers, maybe lemon zest. I think that's the universe. And as dry as possible while still holding together.
nice
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I do something similar. Canned tuna, mayo, chopped bottled jalapenos with some of the juice added. Its still mostly tuna, though the peppers and juice give it a nice bright taste. Broiled as an open faced sandwich with some cheese on top is really nice. I can imagine making mini sandwiches for canapes.
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So they didn't have a written business agreement up to this point? Hard to imagine.
Or is Blatstein trying to amend the one they had? In which case I don't think he can lock out his partner without triggering a suit.
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That out-of-print Prudhomme family cookbook is a treasure. It contains a bunch of serious Cajun home cooking; "sticky" chicken, smothered potatoes, etc. I scored one at a used bookstore, and I can't understand why someone would have ever let it go. Alibris has a few cheap copies listed right now.
Abe Books has a lot more copies available (some cheaper, too).
Once at our office Christmas dinner/party, we had appetizers of deep fried alligator (along with rattlesnake, ostrich, and turkey "oysters"
). From what I recall, the alligator was quite good. But then you could probably deep fry a hockey puck and I'm sure it would be palatable. 
Thanks, Rhonda, for the pictures and the tours! I am thoroughly enjoying your blog.
Just got one for $6.78 used at amazon!
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KK is way better than Dunkin. A shame the way they expanded wildly during the stock market bubble. If I remember right they execs were pushing KK as a growth company and riding the bubble.
The data on cooking more, less, differently, etc.
in Food Traditions & Culture
Posted
Looking at the proliferation of this kind of restaurant,all of which seem busy, suggests that we have to be spending more than 10 or 20 years ago. I'd love to see the Merrill Lynch investment paper on that category of restaurants. It'd have all that data you seek.