gfweb
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Posts posted by gfweb
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I learned to mix the two in Japan, so I was surprised to see that it is frowned upon.
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Absolutely right, Alice Waters seems to be FOS.
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No question that over-seasoning anything is gross, whether it be ketchup, wasabi or plain old salt.
My OP was prompted by a piece in which Bourdain said that it was swinish to mix wasabi with the soy. News to me. I typically mix just a bit into the soy and apply it lightly to certain sushi and rolls.
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Is it terribly gauche to mix one's wasabe paste into the soy? If so what is the correct way to do it?
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It's a fun topic: now that we have enough data, annoyances can now be categorized
* overused/misused (organic, molten)
* abbreviations/diminutives (veggies, yummo)
* invented words (gravylious, foodie)
* hyperbole (authentic, world's best)
* pretentious/obscure (unctuous)
Flavor profile I found delightful until I heard it 15 times every single top chef show.
And I am fond of "food porn" when used accurately.
http://www.amazon.com/gp/product/193363318...id=W2BSNZ9TV7JN
I would eliminate all menu adjectives that are not descriptive of a cooking technique i.e. braised, broiled, sauteed are all OK, but sinful, decadent, gooey are not.
"Flavor profile" is the worst. It implies a knowledge that doesn't exist; as though there is a flavor analysis instrument that generates a print-out of the tastes in a dish. It is pretentious and BS-y. I suspect that the refined nonsense of wine tasting is seeping into food writing
The wine argot has long been over the top in terms of BS. In rebellion, I have taken to describing wines in terms of zoo animals. No more "notes of tobacco and granite with an asphalt finish" for me. Now I say "an elephant of a wine" (lots of trunk, big body but only a short tail); or "a giraffe" (big neck, spindly legs and spotty) or "skunky".
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Exactly right. Lets get real about the judging issues. This is entertainment, not the supreme court. It isn;t even Judge Judy.
So what if Ruhlman is friends with the guy!
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Well, then I'm doubly happy that we chose Moroleone instead.
Other good ones in the area...
Brandywine Prime, in the old Chadds Ford Inn building, is a nice mix of steaks & seafood. Nice wine list.
The Farm House, in Avondale, is generally good too.
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*bump*
? How about Buckley's Tavern? Is it still any good? M
It is open, but not very good anymore.
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So sad. I was just talking with a friend who brought him up in conversation over the weekend.
So many fine brunches were had at his place on the River road up in Upper Black Eddy. Has anybody bought that building and done anything with it yet? It had been for sale for years.
I had many a meal at his Chestnut Hill Hotel place in the old days. What a nice guy and what a good cook. It is a shame that his old TV stuff isn't available on youtube. At least I can't find it.
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Take a $10-20 deposit when you take their credit card number, and, if they show, apply that deposit amount to their final tab.
How about if your doctor did this? Would you go back?
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My only problem with open table is that one local place requires a phone call-back to confirm, thus making use of Open Table pointless.
I've talked with them about this, strongly suggesting that an email response would be as good for them and preferable to patrons. But no, they "want a personal contact".
What a PITA, if the place wasn't so great I'd blow them off.
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Open Table is fantastic. Use it all the time. In fact I tend to only go to places that are on Open Table (with notable exceptions of course)!
No screwing around with a busy phone or being put on hold (I will hang up after 30 sec).
I can see what's available before the place is open...or during the lunch rush.
I cannot see why every place isn't using it unless they are booked 100% of the time.
Is the cost so high that an extra table a night wouldn't pay for it?
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In Kitchen Nightmares, ....that Gordon Ramsay show where he goes into restaurants on the brink...they show one dump of a restaurant, lousy service, filthy kitchen, that prominently displays Zagat plaques.
My experience with the ratings is that every place gets a high rating whether or not it is any good. If they'd rate Ruby Tuesday it'd get a high rating too. People self-select based on their taste or lack of it, and go to places that they like...and then rate them for Zagat. Why participate in a sham?
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Ah, Grasshopper, it is you with your snide attitude that is an embarassment.
I couldn't find the menu or phone number either... after a good deal of clicking around too.
I'd say that the site has a problem.
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Wow, great web site. It doesn't provide a menu, phone number, or address. Brilliant!
Is that dumb or what!
No surprise there. Better have Gordon call him.
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Besh will win.
I don't think he should, but he's the most "telegenic" and knowing the TV biz- that might do it for him.
He's an All American pretty boy.
I wouldn't call him a pretty boy exactly, but I agree with your point. Looking at his competition, he seems to be a cut above in several ways. I almost wonder if he isn't already picked to be the NIC.
Not that I'd suggest that the judges are bought, but rather that by picking the contestants FN could make his win the most probable. A couple contestants are a little short on experience...a couple seem to have a limited palette... Besh might well be the most experienced and well-rounded.
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So, no comments about Sunday's edition? I myself didn't watch it, in part because I wasn't too primed to do so by the first episode and in part because I was tired and went to sleep and in part because I figured I'd just read your reactions and learn what I needed to know.
Little help?
The tests were a one bite app and high tech cooking with gums, sous vide and anti-griddles. It was neat to see that all these hotshot chefs knew little about the trendy "laboratory cooking".
Besh did well. The cute blond Jill Something got thrown off of the island :-( and Sanchez revealed an unattractive bit of attitude and an unwillingness to stop when time was called.
May be some testiness brewing twixt Ruhlman and the Bon Appetit editor with the pageboy hair and unshaven face.
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I've had several mediocre meals at the Ritz and several fabulous ones at the Four Seasons. I've stayed at both several times too. FS is just fine, what you'd expect. RC is the least ritzy Ritz in the chain. Staff is well below the chain's par. Something has been wrong there since it opened.
RC has a beautiful bar, though.
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Forgive me for asking, but have you figured out the finances for a worst case scenario...where everything is delayed or goes wrong?
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I agree. Dalessandro's also will put marinara on if you aren't watching carefully.
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The way it should be, with certain local exceptions, like Chink's, who uses only American cheese:
Gimme a provolone, with. (Provolone cheesesteak with fried onions)
Gimme a whiz. (Steak with cheez whiz)
Gimme a cheesesteak hoagie. (You'll get asked what sort of cheese and should count on lettuce and tomato, bare minimum.)
I've heard all sorts of strange perversions away from Philly. Up in Central PA they put that marinara crap on my cheesesteak without even asking me if I wanted it and then had the nerve to grandly pronounce it to be "Philly sauce." Once I ordered a cheesesteak up there and they asked me if I wanted it "in the garden." WTF? Turns out, that's what they call a cheesesteak hoagie.
In central PA you are lucky if they don't put it on a Kaiser roll!
"in the garden?" Hey Whadda youse talkin about?
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Document everything. Discuss with your boss. Discuss with them. Make sure that he'll let you can them if needed. Then after giving them enough rope, strangle them with it and get people you can trust.
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I'm in Wilmington (about 2 miles from the PA line).
Here they are just called cheesesteaks. No Wiz. If you want onions, you have to ask for them. The default cheese option is white american, but you can request provolone. And the meat is thinly sliced beef, chopped on the grill.
There are islands of decent steaks in Wilmington. True, Whiz isn't an option south of the airport, but those places that use Serpe's rolls make a good steak.
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I have studied this question. The line passes through Norristown, just south of Wilmington, follows the PA border up the DE river with a bulge into Cherry Hill and then follows the PA Tpke to Norristown.
Sushi etiquette
in Restaurant Life
Posted · Edited by gfweb (log)
dare i ask... what are the complete chopstick rules?