stefanyb

The question of what is art and who is an artist has been with us since the advent of Modernism. As a working and exhibiting artist I come to his discussion with a specific point of view. "Art is a calling. Its something you do because you have to. Artists are the shamans, the priests and priestesses, the magicians of society. Only a few make a living from their art. If you have this calling, you will continue. If not, your life will gradually move toward another career." Audrey Flack Restaurant chefs are not artists. They do not produce art. They are not philosophers. Artists are philosophers and dreamers, who, when at their best, show us the way to a deeper and fuller spiritual existence. Its not a question of compensation. Its a question of motivation. The difference between art and craft can also be explained along these lines. Why something is produced or created is primary. There needs to be some greater and more profound aim than careerism for what one is creating to be deemed art. Yes, there is good art and bad art but the intention of the artist is the all important element for deciding what is art and who is an artist- not the marketplace. A restaurant chef, by definition, is merely a creative member of the marketplace much like a shoe designer or a journalist. There are great shoe designers and journalists but they are not artists unless they move beyond the constraints of the marketplace and concern themselves with prolonged contemplation of the nature and understanding of ideas.

I agree completely! Also, you can ask to see the cave. Peter, the maitre de fromage, is very accommodating. I think the cheddar and bacon is my favorite grilled cheese but all varieties I've had were excellent. With respect to the gougeres, they may be filled with air but oh what air it is.

I have had lunch at Artisanal many times. Most of the time I do not make a reservation but I always get there by 12:00. I have (party of 2) always been seated in the actual restaurant, not the bar area and although they do a nice trade for lunch, I've never seen it totally full. I have had the grilled cheese (they have 4-5 varieties). It comes with a small salad and the combination is an excellent lunch. Although grilled cheese and salad is fine I recommend also getting the gougeres, just to have them. They are one of the highlights of the lunch menu. If you want to go whole hog, get a piece of their best roquefort and a glass of sauternes for dessert. Bon apetit.

In addition to regular glass bowls of all sizes, I use various sizes of Pyrex glass measuring cups. They have distinct advantages- they can pour, they have a handle, they can show you how much you have and they can go in the microwave, if necessary. I have five of them ranging in size from one ounce(no handle) to one quart. The trade off for not having a cover but being incredibly easy to maneuver is well worth it.

Mac, Garage, massage, buffet How about those. It seems to me that they are all anglisized by many of you chaps. (Especially with the accent on the wrong syll-ah'-bul) You Don Juan, you, pardon my J

Maybe I'm putting the accent mark in the wrong place. Does it go before or after the stressed syllable? Writing by hand is easy to do but on the keyboard its not clear to me. Also, its been my experience that Brits anglisize lots of French words that we, at least try to say in the French style, such as "marquis", and I can't think of any other right now but I know there are many. Oh you dawgs.

Wilfrid, The French alphabet begins- ah bay say day (schwa) ef ghay etc. Why wouldn't the "a" in Daniel be "ah"? I, of course, acceed to your greater knowledge of worldly things especially since 1066AD. With respect to Les Halles, I actually asked, when I was in Arles, and was told that with a southern French accent its Lay Ahl'(schwa).

Tommy my love, 1.Dahn-yell' (most French words have the accent on the end syllable) 2."a" is pronounced "ah" in France or Frahnce, I mean

Tommy- Did I ever tell you I love you? And you're right! I couldn't have been born yet even though I was in school already. But, thanks Stefany PS Theres a whole thread that could be written about the "skin" on My-t-fine. There was even tupperware sold with lids for individual portions so as not to form a skin on the pudding. Personally, I didn't like the "skin" but I did love to turn my portion upside-down and pour heavy cream over it.

Ruby- Wow! Mello Rolls, and I thought they predated me! I haven't even seen one since about 1952 in Brooklyn. Foods from my youth: 1.egg salad made with carmelized onions and no mayo 2.salami and eggs 3.noodles almondine (box recipe like rice-a-roni) 4.my-t-fine pudding 5.sour cream and cottage cheese with raw vegetables 6.noodles and cottage cheese with butter 7.frozen Milky Way on a stick 8.pork chops or lamb chops in Chinese restaurants for people not adventurous enough to eat "ethnic" food 9.Lollipop back scratchers Oh, the memories.

The things that I cannot eat, due to health or dietary restrictions, I have once a year on my birthday when I eat for 12 straight hours without stopping and having anything that I would ever want. I plan the whole year for that day. I figure once a year can't kill anyone although last year on the day after my birthday I wasn't exactly feeling great.

I suppose using LaurieA-B's bacon freezing method that would put bacon ahead of flattened chicken breasts in speed but I must admit that I don't think of bacon in quite the same protein providing way that I think of chicken, but maybe thats just me. Your frozen bread info was interesting especially the frozen bread sandwich-to- go. Its on my list to try (#10001)

Cod someone please answer Liza's question so she doesn't feel that she's been scrod!?

No one mentioned L'Acajou, 19th betw 5-6. Its Alsatian but the last time I looked that would qualify as French. Its smoky, the food is hearty and the bar is appropriately dingy with a great wine selection. It gets a neighborhood crowd that is loyal.

RailPaul- You certainly are a treasure trove of information. Thanks, I'll let you know what comes of my search.

For years I made a veal brisket, much in the manner of beef brisket, braised with carmelized onions, potatoes and carrots. Recently I have been unable to obtain the required veal and the last butcher I asked looked at me as if I had two heads. Does anyone know where I could obtain said veal? It doesn't have to be kosher but the ones I managed to get in the past have been.

Not "just for the hake of it"......"Just for the halibut"

As far as I'm concerned, the epitome of hot food eaten cold and being better for it is shrimp in lobster sauce. The garlic- the gelatinous sauce- the curdled egg- the scallion bits- the pork- the shrimp! Its all better cold and the very best if in a plastic container and eaten with a tablespoon. (Just forget the white rice). This stuff just slides down your throat, mmmmm.

The usual- Cascadian farms fruits and veggies, coffee beans and Absolute Citron Vodka- best in syrup form I don't like the taste of any bread products that have been frozen (am I doing something wrong?) Flattened boneless chicken breasts(the fastest defrosting meat item bar none)

I am loving this thread. Getting back to appetizing: like the German "delicatessen", the dairy items and smoked fishes that were the dairy/pareve ying to the meat of deli yang, were known as "appetitanreger" or appetizers. This word may have morphed into appetizing. Vay is mir. (sp?) Literal translation- Woe is me

#1 I think taking over a place for the evening is a nifty idea. That could be for a pre-determined amount per person and for a relatively large group. Someone, any ONE person can organize this. #2 Also, a more intimate dinner can be planned for 8-10 people at a more upscale establishment. Someone else can plan this. I'm up for both and willing to plan #2

I have to agree with Ruby here. I personally know dozens of people who currently own their own places above 96th street and they are all "white". Maybe the UES-ers don't go above 96th Street but many of them won't go below 57th Street either unless they're in a car and don't stop until they get to the door of the snotty restaurant, boutique or gallery they're headed to. If its your opinion that white folks won't go above 96th Street, that's one thing (wrong though it is) but Steven stating this as a fact is just plain incorrect.

At the pub crawl it was suggested that we have an egullet Manhattan dinner at Les Halles downtown. How does that sound to you folks? I just can't wait to have a couple of buckets of offal (pronounced awful, as I learned last night). Maybe Tony Bourdain would like to join us. After all, he did post to you-know-where any number of times. I hope he has returned from wherever in the world he is presently eating and writing. Does he cook anymore? So, what do you say?

Something at the James Beard Society, perhaps! For me the location can't be beat and we can present ourselves as a serious gastronomic group- we are aren't we? No Grand Sichuan. The first Manhattan Chowhound dinner was held there. (Thats where Aaron and I met) Eating at Sotheby's? I'm sure the prices are price-fixed and the art is commodified.

Jeff, I live one block from the Blue Water Grill so I am quite familiar. It gets a very enthusiastic crowd, the food is quite good. I would, however, recommend seriously discussing with them exactly where your 35 people would be dining, taking into consideration the noise factor. Its a nice looking place, though, and quite festive. Good luck!