gfweb
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Posts posted by gfweb
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I left out Merge, a year old place on 8th sort of near Beech St. Chef was at the Ritz Carlton and set out on his own. Good bistro-ish food. In my top two on the island along with Le Clos.
There's no website, no Open Table. Gotta call 411 to get the number. Its worth it.
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When would be a good time to catch something?
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Overstock.com has a number of decent appearing ones for cheap. But no Volraths.
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Gotta choose your parents right if you want to live to 100.
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Bobby is OK. He's just a New Yorker. It doesn't stand out up there.
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With our kids we drew a line between certain restaurants and them. When they were at the whiny age the closest they got to a restaurant was Perkins or IHOP or a diner. Even then they were whisked away when they squawked. Amazing how quickly they learned to behave in restaurants and we could take them to increasingly civilized places.
The downside of this is that our son has a very cultivated palate and wants to eat at the best places... which gets pricey.
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I forgot Indian. I put Indian at 4:1.
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Got me on that one.
Is Ells the guy on the show?
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I have wondered about this myself. Gotta be that the really smart researchers are occupied with cancer and lasers and sous vide.
Maybe Nathan M should work it out.
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chipotle is already rumored to be working on an asian concept [nate appelman is said to be at the helm of the test kitchen], so i wonder if that means one of the other concepts won. saucy balls and tiffin look like strong contenders
Chipotle is part of the McDonald's empire. I'm not sure the founder is involved any more.
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Meatballs 2:1
Chicken and Waffles 3:1
Grilled Cheese 8:1
Calorie-focused one 8:1
Southern Tapas joint 10:1
Rest of the field 20:1
The top two are already proven concepts in various locations and both of their promoters are likable and motivated.
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Ehhh. AB's not a book reviewer. He's not obligated to read the book to have an opinion on it based on what he's heard.
That's what has gone on on this thread for most of us. What % of us have a copy? I don't. Yet I have an opinion about MC, as does everyone else on this thread.
Cut Alton a break. He's allowed to disagree.
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They forget who gets what because THEY DIDN'T FREAKING WRITE IT DOWN when they took the order...which is one of my peeves.
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Wasn't the original point of this entire discussion the marketing aspect of gluten-free foods, rather than the validity of people's claims of gluten sensitivity?
I'm not indifferent to this subject of food sensitivities, by the way: I handle many starches poorly--wheat is a real offender--and unless I actively choose to go on wheat/starch bender, I don't want pointless wheat in my food (I don't actually know what the offending element is, since getting tested is out of my price range, but if it is gluten, it is unlikely to be due to celiac disease, since the problems aren't of a digestive nature).
Still, for the majority of people, gluten is not an issue, and for marketers to push the idea that gluten-free food is implicitly healthier, regardless of whether you are sensitive to it, is misleading and unethical (after all, something without gluten in it can still have plenty of other things in it that aren't that great, from insane amounts of sugar, to chemical contaminants and the random rat dropping).
Exactly. Wheat gluten is bad for a few, but fine for most.
There is so much nutritional twaddle out there that the true and important things get lost in the sea of supposition and pseudoscience. For example there are a number of websites saying that glutamate is bad for the gluten-sensitive population. Nonsense! The only similarity between the two is in their spelling.
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We bought a fridge with an icemaker and water filter. Our limey/iron-y well water clogged it quick. I disconnected the filter and we've had no problems in over 2 years. We put the same water in a cuisinart coffee maker daily for about 2 years as well with no problems.
I think the filters are mainly a cash stream for the manufacturer and seem to serve no useful purpose.
A two year problem-free life for a coffee maker is probably all one can expect to get, so if it dies due to hard water clogging tomorrow, I'll at least be ahead on the cost of filters I never bought.
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Ground beef use-by/sell-by dates are critical, I think. It is just waiting to spoil.
Not so long ago I set a warm meatloaf next to some ground beef in the fridge. The next day the beef, still in its store wrapper was smelling foul...illustrating two points I guess. One, that warm food in the fridge causes a spoilage risk and two, that ground beef is meant to be used fast or frozen.
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Some pretty bad pizza places also have a no slice rule eg domino's.
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Ever sous vide it?
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Jackie Gleason's Joe the Bartender skits.
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Hard to see this becoming widespread. I'd only accept this from a genius.
Which isn't to say I change an order often. But if I want mayo for my fries then give me the damn Mayo.
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I learned to cook reading his Theory and Practice. I still turn to it. Lovely book.
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The other problem is that any specialized area requires a lot of education/experience to understand with the proper perspective. Most people are not aware of what they don't know, which, as Rumsfeld said, is a most dangerous situation.
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Oh. That would be a problem I can't solve. Apologies.
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Here's a reasonable summary of where things seem to stand re MSG
http://jn.nutrition.org.proxy1.lib.tju.edu:2048/content/130/4/1049.full.pdf+html
"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)
in Cookbooks & References
Posted
As far as I've read, Ruhlman has no CIA degree and has never been employed running a restaurant kitchen. Calling himself "chef" is inflating his resume.
Having said that, he has made a living writing and blogging about food, which is not nothing. In this sense at least his credentials are similar to Julia Childs's.
I agree with Nathan, he seems to want it both ways. He's probably succeeded too. His star is rising temporarily on the back of Nathan and his team's work. He might even get on the Today Show to grouse about the book. But long after the review is forgotten...eg next week, MC will be honored and useful.