Chef/Writer Spencer

I brine cornish hens overnight with k. salt, and water. Then marinate for about three hours in lavender, lemon juice and zest, thyme and plenty of garlic. Grill that and leave the back door open and you've got instant customers.

My sous chef's wife(who's from Michuacon, Mex) makes the greatest pozole. Hominy, roasted tomato base, long stewed pork shoulder and their bones, etc. She serves it with cabbage, raw onion, homemade tortilla, Mexican oregano. I like it with chipotle puree and queso fresco. It's the bomb. Pardon the sixteen something slang.

Hey Johnathon, I'm a Memphian...not proud of it...but if you want to organize an eGullet group for your pilgrimmage to Memphis I'd be glad to lead the tour.

Knowing chefs...he probably meant to leave that bacon on there as some kind of territorial pissing...

It just defies reason that he's making this hullabaloo about the New York thing but not uttering a peep about Las Vegas. And is he really going to pull a Vongrichten and open up two restaurants within the space of a year. I still say NOT.

Soooooo.....Were the rumors true? Did Keller open up a spot in Vegas?

I don't know, but if he was referring to you, let me welcome you to eGullet. Totally awesome Bux.

Interesting idea. How would I get the thing started? I enjoy when people think for me...

Once, when I first became a chef and I thought I hung the moon (and drank William Wycliff box-o-wine on the line) I hurled a martini glass against the wall in the kitchen, shards embedding themselves all over the contents of my steamtable. Instead of doing the honorable thing and recooking everything I served the stuff to a twenty top of Russian Jewish ladies--friends of the owners, long story. Anyhow, wouldn't you know it that 8 out of 20 found large pieces, small pieces and every thing in between in their blini with mushroom sauce. I was a man without a country...or so I thought at the time. I was upset. You know that feeling you get right before you go to jail, or you get when someone just told you your parent died? That cold water, I'm goin' to hell feelin'? Yeah, that one. That was me. Luckily, they left with to go boxes full of glassy food and didn't press the issue. I thought I was going down this time.

if i turned on the Playboy channel and saw that i'd immediately pull up my pants and call the cable company demanding a refund. I just about fell out of my desk chair when I read that. well of course if it were to go to the playboy channel the girls would have to dress accordingly. but hell, most of the girls i've seen on the show would be shoe-in for centerfolds.

"Peta pockets for a picnic party" say it ten times fast.

I did not see it but it sounds pretty bad!!! I mean if she is a vegetarian the poor two guys should be told that instead of wasting a perfect protein filled meal on her. FM Ah come on, the tension was a beautiful thing. As cocky as they were talking about their food in the beginning it was only fitting that they both got smeared at the end. I'm glad they didn't inform those two yutzes of her vegetarianism.

Date Plate would be a great fit for say perhaps The Playboy Channel. I watched it last night for the first time. Jesus, the only saving grace was watching those two hunks of meat preparing fish dishes when all along the chick was telling the host that she didn't eat fish. Talk about egg on your face. I'm waiting for a Date Plate that pits homeless guys against each other for the hand of Paula Deen.

Yummmm, charmoula!! Redolent of garlic, cilantro, and the spices of warm climates! Yemenite z'houg is wonderful as well . . . Redolent=Banishment.....

because you can EAT the stems and seeds...always a plus...

Thanks Pixel. I'm almost afraid it's too Bourdain though. Not "too Bourdain" at all, C/W Spencer. You have a similar style, true; your syntax, however, is distinctive enough to prevent you from creating over-Bourdained prose. Well, I think so . . . Xan, Thank you for that. I've got more...chapters I've composed to be put into my book under the title The Food Fighter Stories and Admissions of a Bridge Burning Chef. I'd be glad to ship a couple of those off if you're interested....God, I feel like such a whore...

stems AND seeds.

Thanks Pixel. I'm almost afraid it's too Bourdain though.

Kind of off the subject of humor in food writing but....What do you guys think about Eric "Fast Food Nation" Schlosser's style. I bet he's a majorly creepy dude.

Really? Just out of curiosity, do you submit articles to websites, etc? It's not a bad place to start. Not always easy to come by, because of the fact that much content on the Internet is free, many websites feel that paying writers is unnecessary. (yeah, really) No wonder there's so much crap written online! But I digress... If you want to write for money, it can mean starting out with some freebies, just to get clips, but it may be worth it to you in the end. Thing is, I am not sure how many QUALITY online food publications there are. There are the obvious ones like Gourmet, etc, but their first born is really print. Web is used as promo for them. Toss something out there and see what sticks. Thanks for the tips. In fact, I've been PMing my French Laundry piece to all takers. Fat Guy's looking at it today and giving me his opinion (rather intimidating to tell you the truth). For the most part, the feedback received has been encouraging. I'm hoping someone has the fortitude to see my potential on this website and make the right connection for me. In reality though, if I don't write for money it won't devastate me. It's a great escape. When it becomes another grind is when I bow out. I'd love to get The French Laundry piece published and go from there. But I think I'll need to condense and edit before I ship it off to the rags. Thanks. Hmmmm. French Laundry... Doesn't sound very foody.... May I have a look? The French Laundry doesn't sound very foodie? I'm confused. If you'd like the piece--which I'd be more than happy to pawn off on all unsuspecting takers--PM me your email address and when I get home tonight I'll email it to you. Thank.s Forgive my ignorance. I just don't know what French Laundry refers to. I just got my brain back from the repair shop yesterday and it seems the reinstallation didn't go as planned! A virgin French Laundrian. WOW! You've got to get up to speed my good friend. Plug that name into a search engine and explore the unknown. It's the best restaurant in the world some say. Check it out....

Really? Just out of curiosity, do you submit articles to websites, etc? It's not a bad place to start. Not always easy to come by, because of the fact that much content on the Internet is free, many websites feel that paying writers is unnecessary. (yeah, really) No wonder there's so much crap written online! But I digress... If you want to write for money, it can mean starting out with some freebies, just to get clips, but it may be worth it to you in the end. Thing is, I am not sure how many QUALITY online food publications there are. There are the obvious ones like Gourmet, etc, but their first born is really print. Web is used as promo for them. Toss something out there and see what sticks. Thanks for the tips. In fact, I've been PMing my French Laundry piece to all takers. Fat Guy's looking at it today and giving me his opinion (rather intimidating to tell you the truth). For the most part, the feedback received has been encouraging. I'm hoping someone has the fortitude to see my potential on this website and make the right connection for me. In reality though, if I don't write for money it won't devastate me. It's a great escape. When it becomes another grind is when I bow out. I'd love to get The French Laundry piece published and go from there. But I think I'll need to condense and edit before I ship it off to the rags. Thanks. Hmmmm. French Laundry... Doesn't sound very foody.... May I have a look? The French Laundry doesn't sound very foodie? I'm confused. If you'd like the piece--which I'd be more than happy to pawn off on all unsuspecting takers--PM me your email address and when I get home tonight I'll email it to you. Thank.s

Really? Just out of curiosity, do you submit articles to websites, etc? It's not a bad place to start. Not always easy to come by, because of the fact that much content on the Internet is free, many websites feel that paying writers is unnecessary. (yeah, really) No wonder there's so much crap written online! But I digress... If you want to write for money, it can mean starting out with some freebies, just to get clips, but it may be worth it to you in the end. Thing is, I am not sure how many QUALITY online food publications there are. There are the obvious ones like Gourmet, etc, but their first born is really print. Web is used as promo for them. Toss something out there and see what sticks. Thanks for the tips. In fact, I've been PMing my French Laundry piece to all takers. Fat Guy's looking at it today and giving me his opinion (rather intimidating to tell you the truth). For the most part, the feedback received has been encouraging. I'm hoping someone has the fortitude to see my potential on this website and make the right connection for me. In reality though, if I don't write for money it won't devastate me. It's a great escape. When it becomes another grind is when I bow out. I'd love to get The French Laundry piece published and go from there. But I think I'll need to condense and edit before I ship it off to the rags. Thanks.

Couldn't give a shit. Sorry, I love ya, but it's a pet peeve of mine. The madness must stop. Hey Pix, love ya too but uh, I've been slangin' "could" give a shit for as long as I can remember. Maybe you could be my copy editor though.

I have yet to write for money.

Because in restaurants, appearance is more important that taste. (Sorry.) Well my plates have appearance and taste. I'm eschewing buffets here. Those botulism ridden bastians of Americana. They're right. I could give a shit about the buffet. It's a dumping ground, a means of controlling my food costs by schleping leftovers and bits and pieces off on the members of this club. If by not giving a shit about my buffet presentation that makes me a candidate for least likely to reach the Beard House then so be it.