maggiethecat

I've been mulling over the bespoke tailoring analogy since first it was posted. Not sure it completely stands up. Viz.: The fellow buying the good suit off the rack knows what he's getting, what he's paying for, and what to expect. The guy who flies to Rome for fittings likewise. The Oxxford guy is unlikely, although he may be a great, regular and discerning customer at this retail establishment, expect the alterations guy to offer to rework the buttonholes by hand. Because he knows how much the customer would enjoy this VIP treatment. And, should Mr. Richguy be stranded naked in Fargo with only an off the rack suit available: Doubt if he would either. Ooops. Martin got there first! Both men have a clear understanding from the get-go of what kind of service to expect, and don't feel that they would receive the same exact level of craftsmanship and coddling from the Neiman Marcus in the mall than they would at the dicreet place in the Via Veneto.

Thanks Nina. Well explained and now I know. The candles, flowers, s&p, bread and butter are good...even necessary. Anything else is chazzerai. (Ten times and it's mine.)

I like chazzerai, lexicologically. For the WASP, Yiddish-impaired but eager to learn, quoi se signifie "chazzerai?"

McChef: Actually, what I have been told is that silver andcarbon steel should never touch eggs. It does discolour both the egg and the metal. Stainless steel? Never had a problem. And, with Suzanne, what was it that lived under your grill?

God, I love it too. Sweet and sour pork even more. Don't give a care if it isn't "authentic." I even love it when it's badly done.

Any Trader Joe's. But especially for you, mon ami, a quote from last week's "Newsweek." "Jason Smith. sommelier at Chicago's Charlie Trotter's, admits he'd never offer these wines at his house, but found some of them downright.....acceptable. Try the 2002 Sauvignon Blanc('For the price, it's outstanding') and the 2000 Cabernet Sauvignon ('most complex, most intensity.') If Jason says a bottle of three buck Chuck can cut it, who am I to differ? My husband was in TJ's for some cheese last week and saw the poor sweating kid frantically restocking the Chuck while customers were loading multiple cases into their carts. Kid mentioned he had other stuff to stock, but was pretty well busy just trying to keep up for the demand for the Chuck. I've tasted the Cab, and it could well sell for fifteen bucks under another label.

I am not trying to appear either bratty or obtuse here . But could you please explain the "current reality" thing? Number 3)? Of course.

Yes, you make that abundantly clear. I see nothing wrong with treating all customers to the same high level of service. If I did happen to run a place, and someone asked for "something delicious" because nothing on MY menu was "good enough to satisfy [his] level of expertise," I might serve that person a plain baked potato. Period. That can be the most delicious food in the world, that takes a greater level of concentration to appreciate. Or maybe a perfectly cooked hard-cooked egg. So you're saying that you want to be considered special? And that by indicating that nothing on the menu is good enough for you, you are showing how special you are? Why order anything? Why even go to a restaurant that may not be able to satisfy your special, unique palate? Why not just hire yourself a private chef and have him or her cook for you all the time? I agree with *every single word* Suzanne writes. I have been trying to avoid posting to this thread, but Suzanne said it so well I figured I'd say so.

I bow to Your Dreaminess in all things sartorial and porcine, but....oh dear. 1)A Vodka martini? 2)Amaretto? Well, as long as it makes you happy!

You are absolutely right. I've done this forever, thanks to a long-ago Paul Newman interview. But the best part of that interview, and his burger secret was: Pour one half teaspoon of Worcestershire sauce on one side of the patty. Lovingly spread it out and rub it in with a finger. No rubs, mixes, even salt needed. It tastes really good. There is NO place for lettuce on a hamburger. Ever.

D'accord!

Interesting, Project. And what's your project?

Da, comrade! P.S. You haven't been around much lately. Working on the history? Arranging information, disinformation and materiel? Or just another tawdtry affair?

My Momma can whip your Momma! And she's thin, North American and food-obsessed.

Thanks for steering me over to that very enjoyable thread (your lengthy post on page 3 in particular). Btw, I think it was tequila that made the lady remover her garments, not vodka. You're welcome. And I apologize for my carelessness. I meant tequila!

By the way, did you catch what one eGulletteer had to say about too much vodka on the "Stuff I won't drink any more" thread? She said it made her take her clothes off. Hmm Maybe "horizontal" is not the best way to describe this outing!. I'm in.

You ain't never seen a doggie bag until you've seen a Texas size doggie bag. Is it pronounced dowggie bag, as in "get along little dowggies"?

*Inserts nose* Lady T: You are on the A list for the horizontal tequila tasting. *Withdraws nose*

Thanks, but me really don't know everything. You just haven't caught me in one of many blithering idiot goofball moments. Don't be discouraged. Your opportunity is coming...soon. We've yet to drink the gin, but given the topic, let's make it tequila. Cuervo Gold or Pepe Lopez? Aurora: You choose. I trust you implicitly.

Basildoggie: Congratulations on your fork. I am so delighted to hear of it. Must say, in eGulletland, it's as if my brother had won it. Best always, Maggie

Archie: Thanks for this piece. Extremely timely, because our current ventilation has decided to give up and die. I printed it out for further perusal and everything. And we have matching pans.

The steak is the BEST. I mean I obviously never buy really expensive steaks or other cuts of prime beef (even if I could) and then slice them up for Asian dishes, or stirfrys, or steak sandwiches, etc. But they are so tender! And when I am eating some kind of beef salad or Beef & Peppers or steak sandwich made with thinly-sliced strips of leftover porterhouse or something, it is the most decadent of treats. I saute the meat as briefly as possible, just until it's hot, trying hard to cook it as little as possible so that it's still med-rare. It's the best. If I'm given good salmon somewhere, I'll make sure not to eat it all. Actually, I always leave some for tomorrow when we cook it at home. My favorite lunch in the world is cold salmon, crusty bread and butter, small blob of mayo.

lxt: On a site with many good restaurant reviewers, may I call your post the one that has moved me most? You said "the first place that touched me in the most profound way." Enough said. That's it. Or: As my friend Glen says when describing a wonderful dish: "Honey, this is so good I'm gonna have to touch myself!"

Aurora: You rock. How the heck do you know everythiing? ?

This is the coffee that Charlie Trotter uses at the restaurant. And that the higher-end caterers like Food for Thought and Blue Plate use. Ah, that seductive aroma at intermission time at Orchesta Hall.....