gfweb
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Posts posted by gfweb
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Slightly off-topic, but not really... I remain amazed at how many chefs are willing to expose themselves on TC. Sure 100K is a big prize, but it ought to be clear to all by now that it isn't a random drawing and you have to be good and have a bit of luck to win it. By my count at least half of the chefs end looking like clowns each season. These people were predestined to be weeded out and went home with future bosses and patrons seeing their crapitude weekly. I'm sure a lender would check out anyone with TC on the resume before making a business loan, so it could hurt them that way too.
I guess the root of the problem is a lack of self awareness. How does one know when one sucks?
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BS artificial drama inserted into an otherwise good series. Sleazy reality TV move on the part of somebody. "Kevin you are thrown off the island" He deserved better, as did we. Top Chef has left a bad taste in my mouth.
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A teaspoon of Macallen's.
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CI seems stuck on entry level cooking. How to do classic home dishes better than Mom used to etc.
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LOL.
But in some defense of the OPs point....or somebody's point anyway. If a dish is on the menu it ought to be up to the standards of the restaurant. If Peter Luger doesn't want to do fish well then Peter Luger shouldn't sell it.
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I'd add as a class, all adjectives and adverbs on a menu are suspect as they open the possibility of gush-y BS-y prose.
Of course there are exceptions, but a menu writer would be well-advised to look at each adverb and adjective carefully.
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Tuck into
Done to perfection
done to a turn
to die for
decadent, sinful et al
artisanal (useful word, but I'm tired of it anyway)
gastropub
confit that isnt cooked that way
carpaccio that isnt beef
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I finally watched a bit.
What a steaming pile of crap!
Bad enough to become a cult classic.
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Oh that's just sick.
I'd buy it.
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looking at this as a general training question...
Is it better to train somewhere with a single teacher or one with many teachers? If the single mentor is a good teacher with a wide breadth of knowledge, then that'd be OK; but otherwise the multiple teachers give broader knowledge.
Looking at ROI, if I were going to start in the business I think that I'd do a lot of free labor in a lot of kitchens and take individual courses in areas that wouldn't be covered eg business law, culinary accounting/cost control, sanitation. They would come relatively cheaply compared to the full degree.
Looking at goals...if the plan is to work in a kitchen and be a competent cook then any route would work if you worked hard, the cheaper the better. If a career in corporate hospitality is the goal then a degree of some sort would probably be a good idea.
But what do I know? I'm not in the business.
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Salt is a bit antibacterial even in 3% concentrations, but not enough to think of it as a sterilizing measure. Many pathogens, esp Staph, have no problem with modest salinity.
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Paging Gordon Ramsay, STAT to Collingswood.
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Perhaps, but to be fair throughout the series no scores were given when chefs were asked to go.
My reading of the score would be that all the ICs wanted Garces, and probably 2 of the judges. And Jeffery was probably just adding some drama before voting for Garces. He isn't stupid after all.
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But if you leave out the " " it goes to the newspaper articles about the joint. I really cant figure out searches sometimes.
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Hard to imagine that any explanation would be good enough.
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Seems that the food network is casting for people who cannot cook for a new show.
Show to air Jan. 3rd.
I'd say that they have enough of them already on the payroll.
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I'd post your experience of as many websites as you can. These sorts of places need to be exposed for what they are.
Shouldn't this be on the NJ board?
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I am not sure what I think of this. Gotta test it.
But I suspect that there will be a wave of protest saying that the old way is the best....well because it just is.
I recall the fairly recent NYT piece on boiling pasta in minimal water and, even worse, adding the pasta to the water when its cold. There were any number of replies on eG saying that this had to be a bad way to cook and that the poster would never ever do it themselves.
Similar posts in response to a method of cooking french fries starting with cold oil. Heresy and blasphemy!
Not that every new way is better, or that one should believe everything that is printed, but without innovation there is no progress.
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I'm the opposite. I want a few tbsp of tasty sauce/jus, not an ocean.
In fact this is a major criterion in my mental review of a restaurant, esp for fish and veal dishes. If my saltimboca is an island in a pond of sauce... the joint fails.
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I've not been to the philly Delfriscos, but I have been to the ones in DFW and have always been pleased. A shame it isn't good up here.
My two nominees for worst steakhouse are both in DE. Conley-Ward (tiny ill-cooked portions and lousy service) and Sullivan's, which is a chain, I believe. Solidly mediocre.
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there are so many ways that these sorts of study can be misleading. The soda could be an epiphenomenon... a factor that is linked but not causal. For example fat hypertensive people try to lose weight by drinking diet soda. Obesity ad hypertension are both causes of kidney damage and the diet cola just a marker for the real risk factor. Another issue is that there are many different sweeteners of varying structure and presumably potentially varying effects on the kidney. The study did not appear to differentiate. If all were of equal renal risk then that is strong inference that they finding is an epiphenomenon.
I have plenty of examples of bogus statistical correlation eg rock music and oil production...banana imports and genital cancer etc etc
I'd wait for confirmation.
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I confess that the fussy preps of the mini-B'dO competition did not impress me. They didn't look tasty/appetizing at all. a good test though.
Top Chef: Season 6 – Las Vegas
in Food Media & Arts
Posted
I think that you have drawn the line pretty accurately. South of Mike I they all looked pretty bad (except maybe Ashley). Over the course of a career, I could see missed opportunities adding up to the 100K they might've won.