Blondie
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Posts posted by Blondie
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What fresco said.
Other pertinent factors are the type of wood and existing finish as well as the actual cabinet style. A simple shaker door with no beading or moldings will be much easier for the amateur to prep and paint. Prepping the cabinets properly will make a big difference in the results.
Another consideration is the type of look you want when finished. You might not get that prisitine white look with repainted cabinets, but a multi-step process like a glaze or intentionally distressed finish would give you a margin for error (and would be a more interesting look).
It wouldn't hurt to get a few estimates from painters and to ask them some questions about prep work and types of paint, then if you decide to proceed on your own you'll be better prepared.
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The thing I disliked most about this series, and this episode particularly, was insulting our intelligence with those lame excuses for story lines. I can't believe that was the best they could come up with. The producers really need to take the blame for this mess.
There was entirely too much time devoted to the massively insecure blonde bartender and the new waitress who wasn’t smart enough to not wear heels to work. Gideon reappeared without explanation. Was he hosting? Is everyone screwing in the bathrooms at Rocco’s?
Pete, whose obvious desperation to be on camera is unparalleled, finally puts in a hard days work, but still can’t seem to follow orders. Didn’t someone (John?) tell him to dress like the other guys (i.e. not in a t-shirt) so he doesn’t sweat all over the clean dishes?
The obnoxious 10-year old and the table full of women just made me cringe. The cheesy “rehabilitation” of Laurent (portrayed as the villain of the series) by showing him flying a kite with his kid was a bit much.
It almost made me miss the nasty Brazilian chick who couldn't be nice to the customers "because it's not me".
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Isn't Thomas Keller already planning to open a place in NY? *That* would make an interesting series.
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Oh yes - it was at his parent's house in Ireland and every sunday is leg of lamb day - no mistakes, every one else recognized it as lamb - which is odd, b/c I'm usually the first one to recognize even faint herbs and flavourings...
I was duped...
I found the lamb in Ireland to be exceptionally good, which may have made the difference. When I lived in rural Ireland I returned from a visit to NY to find my then-boyfriend has agreed (over many pints at the pub) to purchase an entire butchered lamb from Paddy the Sheep Farmer. I was only clued in when Paddy showed up to deliver it.
I didn’t like lamb at the time, but when faced with 40 pounds of it in the freezer I gave it the old college try. It was frankly exquisite. Delicate, herbal, and you could almost taste the fresh sea air. It was also interesting being so close to the food supply as we had watched those lambs play in the fields on our walks over the mountain to the coastline where Paddy grazed them.
I love lamb now
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DiSpirito has also been quoted saying he wants to return for a second go-round, especially to show that he's not as maniacal as he has come across this summer.
I don't think doing a second series as damage control for the first is a very good idea
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When this happens to me I can usually trace it back to eGullet
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eMullet.com
now that's not very nice.
It had to be said
UPN has new sitcom called "The Mullets". How long before mullet-wearers unite to complain about the way they're being stereotyped?
So when will we see this infamous steak sandwich?
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eMullet.com
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I dearly hope that in the final episode, that we see Rocco look straight at the camera, give everybody the middle finger--and say, "This was a terrible mistake."
Sorry to disappoint you, Tony, but Rocco just said on the Today show he'd consider doing it *again*
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the interplay between the exhausted grill cook and the female server who liked him .. also more real than the phony stuff on episodes 1-3 ...
Except that, call me a cynic, I see additional possibilities here for product placement....
Condoms, anyone?
Rocco was on Conan a week or two ago and they were talking about product placement. Rocco said Trojan had contacted them and been turned down. Conan made a joke along the lines of "Is that calamari...or a Trojan condom?"
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Here's what Tony said at the time:
I'm having a lot of trouble separating the ironic from the post-ironic from the sincere regarding last night's experience. The food was good--if actively unambitious. Exactly what you think/hope you're going to get after looking at the menu (see above).I mean, when you see Spaghetti and Mama's Meatballs as the first, most prominent thing on a menu--that's pretty much a defining mission statement, yes? Good meatballs. Fresh fish. The food was decent..Maybe even a little bit better than decent.. In fact--if Rocco was serving the exact same food in a tiny, out-of-the-way, homier location, I'd be unrestrained in my praise for the place. (Rocco's version of Rao's, perhaps)But the decor is very City Island: loud, overlit, vinyl and formica...(the business model seems to be a mix of Carmines and Balthazar)and the TV thing added another dimension of..of..complicity in some crime yet to be identified. (though shooting ends this week). I'm confused. Rocco is an extremely talented chef, an excellent cook, a very bright, articulate--and yes--sensitive guy. I personally like him--and hope he does well in all his ventures. I want to root for him--a capable chef with the world on a string, making moves. But I'm troubled by my dinner last night. A meal shouldn't make you feel implicated in some unnamed felony afterwards...it shouldn't make you stand in front of the mirror looking into the yawning depths of your own dark heart, wondering "Jesus! What have we come to?!" Irony and cynicism should not, I think, be menu items.Am I looking too hard at what could/should be a "fun", casual dining experience? Did snobbery or self-loathing or envy play a part in my unsettling experience? Ripert, who dragooned me into this, thinks the place is fantastic and shrewd. I don't know. I feel like I just woke up from a week-long coke jag; shaky, weak and..guilty.
Maybe some future posters will add much needed perspective cause I feel like I've lost mine.
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Oh, Vengoff....You'll have so-o-o many more stories to tell
before it ends!!!/g
--Where do you find these people?? Everywhere! We used
a CKD who had marvelous pre-sale delivery. Promise her
anything but give her ___________!...
I'm very sorry to hear about your problems, PaulaJK. I have to ask if you checked this person's references (i.e., interviewed former clients and trade references). This is the most important step a homeowner can take to protect themselves.Marble is not suitable for kitchens floors for a variety of reasons, not the least of which is the possibility of staining. What is the finish? Tumbled or honed, I hope, because polished marble wouldn't be safe. There's a penetrating sealer called 511 Porous Plus that we've used with good results. It's expensive, but it may be worth a try to save you another refinishing.
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Cakewalk, all I am saying is that midwesterners who go into an NYC restaurant and expect their midwestern behavior to be met with a response that meets their midwestern expectations is a recipe for disappointment.
Same with Manhattanites that come out to the Hamptons. They stand out like a sore thumb and their out-of-place behavior provides the locals with hours of entertainment
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There's got to be something in between Aaron Burr and Anchor Steam.
Abita, from Louisiana
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queer eye for the straight guy is doing it too (the products must receive the boy's seal of aproval). more to come, i'm sure.
Queer Eye does it tastefully. The Restaurant's is insulting.
Yep. And I have to agree with the post a few pages back which mentioned that this will be more prevalent in the future. As more people use Tivo and skip over ads, advertisers will continue to look for ways to integrate their products into the programming itself.
I hope you Tivo people are happy
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It is as we like to say....absolutely pukka!
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Super Rocco?!?!?! Wow, now he's portrayed as a savior! This is all so self-serving and contrived!
http://www.gothamist.com/archives/2003/08/..._place.php#more
I can't believe I missed this Gothamist report on Rocco's. Apparently John the Kitchen Manager got fired
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Thank you Matthew and Maggie for bringing this recipe to my attention. I've made it twice and it's going right into the regular rotation
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Varmint, this should give you an idea of the food at CV
We did an eGullet dinner at Congee Village last year.
If I'm free I'd love to attend but won't know my schedule until much closer to the date.
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I’m not saying that Cuozzo intentionally panned Rocco’s so the Post could sell more papers...
Perhaps Rocco intentionally opened Rocco's so that Cuozzo could pan it so the Post could sell more papers as part of a deal for more Page Six coverage of Rocco.
That's more like it
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Blondie, i'm sorry, but i think you're being unnecessarily harsh...
Maybe I am being a bit harsh, but if you’re in PR you should be able to take it
I’m not saying that a restaurateur shouldn’t look to get business any way they can, but if they think a Page Six mention is more important than a Times review then maybe they aren’t so confident about the food.
Page Six is a gossip column. It reports the comings and goings of celebrities. I would prefer to take my chances on a place Bill Grimes or Eric Asimov likes, rather than where Demi was seen canoodling with Ashton.
I wasn’t trying to imply that the Post or Daily News critic weren’t qualified or good at their jobs, but it seems that if they were influencing eGulleters at all we would be talking about them.
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Blondie, I have 2 words to say to you for when you come down for the pig pickin': "You're hired."
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You are scaring me. How did you find these people? We're considering redoing our kitchen and I want to know how to avoid these problems.
Vengroff, I don't know what to say
I work in the kitchen design business and I hate to hear these stories because it reflects poorly on all of us.One way to avoid these problems is to hire a qualified (CKD if possible) kitchen designer. Check the references thoroughly and ask if you can visit some completed jobs. This isn’t foolproof but it will weed out some poseurs. Same with the contractor. Make sure to ask his references about jobsite attendance and cleanliness. Check for any required licenses and insurance.
Some designers act as contractor themselves. This can be a relatively painless way to get the work done since you only have one person to nag with phone calls instead of 2 or 3.
Who hired these subcontractors: you, the contractor or the designer? If the designer or contractor hired them, then he/she is responsible for making sure the work is done satisfactorily and as specified on the plans. That lazy-ass plumber asking you to *change the plans* to save him some work really takes the cake.
The designer should be run out of the business for trying to get you to pay for his mistake. Once the job is over please report him to the BBB or to his superior if he works for a large firm.
Do not let the designer walk away before the punchlist is complete and everything is done to your satisfaction. Good luck
Painting kitchen cabinets
in Kitchen Consumer
Posted
It looks like maple to me.