MatthewB
-
Posts
2,383 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by MatthewB
-
-
del Conte sunk quickly.
So perhaps another Anglo-angle isn't the thing, but . . .
What about the River Cafe books?
-
I think there was a thread on Italian cookbooks not too long ago but I can't find it.
However, "purists"--both eGullet-based & non-eGullet--seem to tout Anna del Conte. (I've only some of her smaller books.)
Her classic work is: The Classic Food of Northern Italy
FWIW, I've been cooking lately from Lynne Rossetto Kasper's The Italian Country Table : Home Cooking from Italy's Farmhouse Kitchens. So far, that's been a great book to cook from.
-
well, i think we'd prefer a girl, to elimainate the risk of leg-lifting.
Neuter before the leg-lifting behavior starts.
-
Not once has anyone who appreciates the best restaurants ever said that is the only place to get good food and don't go anywhere or you are being swindled. Not once has anyone said to not ever darken the doors of our favorite temple of haute cuisine. It is actually the opposite- just like appreciating any art that is full of subtletly and grace, it does take time and exposure to gain maximum pleasure from it.
I would agree that many posts have gone from support of Adam's original post, to an attack of CT and that some of these posts seem to claim they are refuting things that have not been said.
Agreed, Bux.
Which ultimately leads us to this . . .
The question whether objective truth can be attributed to human thinking is not a question of theory but is a practical question. Humanity must prove
the truth -- i.e. the reality and power, the this-sidedness of human thinking in practice. The dispute over the reality or non-reality of thinking that is isolated from practice is a purely *scholastic* question.
-
Imagine a conflict of gourmandise taken to the streets.
And again . . .
Our work is guided by the sense that we may be the last generation in the experiment with living. But we are a minority--the vast majority of our people regard the temporary equilibriums of our society and world as eternally functional parts. In this is perhaps the outstanding paradox; we ourselves are imbued with urgency, yet the message of our society is that there is no viable alternative to the present. Beneath the reassuring tones of the politicians, beneath the common opinion that America will "muddle through," beneath the stagnation of those who have closed their minds to the future, is the pervading feeling that there simply are no alternatives, that our times have witnessed the exhaustion not only of Utopias, but of any new departures as well. Feeling the press of complexity upon the emptiness of life, people are fearful of the thought that at any moment things might be thrust out of control. They fear change itself, since change might smash whatever invisible framework seems to hold back chaos for them now. For most Americans, all crusades are suspect, threatening. The fact that each individual sees apathy in his fellows perpetuates the common reluctance to organize for change. The dominant institutions are complex enough to blunt the minds of their potential critics, and entrenched enough to swiftly dissipate or entirely repel the energies of protest and reform, thus limiting human expectancies. Then, too, we are a materially improved society, and by our own improvements we seem to have weakened the case for further change.
-
Imagine a conflict of gourmandise taken to the streets.
Democracy is in the streets!
*chants* The whole world is watching! The whole world is watching!
-
any other suggestions? i like the idea of giving puppy a sort of silly human name, and I am partial to those names from 1970s tv shows (not that these names are all specifically from tv shows).
Lamont (from Sanford & Son) or Aunt Esther (same show).
No other names will do.
-
Different strokes for different folks
Busboy,
What are your thoughts concerning the meals that you've eaten at CT?
-
Actually I said no without hearing about the money, and they asked me how much it would cost to get me to say yes. I'm thinking about it.
Take one for the team.
It would make for a long & lively thread.
-
I'd like to register for some of this stuff.
-
I've also had a friend who smoked weed in Charlie Trotter's bathroom, so they aren't watching you that close.
Or maybe that's why they follow you to the bathroom now
Don't bogart that joint, my friend.
-
Hobbes has been raring to go, as I recall. We should maybe put something together the next time Matthew's in town, Ronnie...?
I haven't been to CT. I've been working on mid-priced dining in Chicago.
However, after how ever many posts--way too many--on this thread that barely, if ever, touch on the actual food at CT, I think we should go & take over this thread.
At the latest, I'll be in Chicago over New Year's.
Can this thread wait that long?
-
I like Chicago. I like food.
I like Chicago food. I like food in Chicago.
Hint hint.
-
Shall we head to Spring, perhaps?
If dear Adam had dined at Spring rather than CT, we wouldn't be in this fine mess.
-
I just head to Blue Hill . . .
Always a good idea. Mmmmmmmmmm.
Well, since this thread somewhat bounds on dining in Chicago, Blue Hill isn't much of a choice.
So, bad idea.
-
I could wait-- I bet it wouldn't be a problem for me to cancel my duck order. But if Dave and possibly marie-louise are still into it, I'd like to try it this weekend. And I can obviously keep mum about the results, even for a week.
I don't want to pressure anybody. I know when we talked about doing this joint enterprise, we all seemed to think every two weeks was ideal. So I'm down with whatever.
I do confess that I've moonlighted a bit. I was very excited when I finally got the book and did a couple recipes from it right away.
Seth, just keep going.
Don't wait for me, please. And don't be concerned about holding back the results.
I'm just more busy than usual but I'm committed to this project & I'll catch up.
-
I'd say stick to your guns and don't lend. If it is someone you really like, and it is possible, buy them a copy.
Or take them to the library & assist them with the library card application!
-
Of course if I say no, and i will, i am not sure they will understand.
The type of person to whom you'd want to loan your books will understand!
-
MatthewB, I hope I didn't give you insufficient lead time for the duck!
No problem. Just busy here & getting a duck ordered on Monday didn't happen.
Soon enough.
(Let's hope this is the last Saturday that I spend most of the day dealing with leaves!)
-
I used to have the same problems.
I changed my policy so as to only loan books that I don't care if they are returned or not.
If someone asks about a book that I wish not to loan, I give them a mini-lecture on my number one pet peeve: broken book spines. At that point, they will say, "I think I'll just pick it up at the library or buy a copy for myself."
-
Tammy,
Do you have access to someone who would sell you glasses from the Riedel "Restaurant" collection?
I have some of the Pinot Noir glasses in that line which I picked up for $9/stem.
(The stems are fairly heavy-duty.)
-
Dude, you should definitely invest in some canning supplies, then. Think about how easy (and cool) it would be if, every time you wanted to have some sauce you could just nip downstairs and bring up a jar of your own basic sauce! It's much easier to do that kind of cooking on a daily basis when you only cook up two gigantic batches of sauce a year. I suggest this because, in my house at least, 4-5 quarts of tomato sauce doesn't last a very long time -- hardly long enough to be worth the trouble of freezing part of it.
Also... you could do as most Italian families do and jar a zillion fresh tomatoes in the fall.
I've been thinking the same thing.
Since I generally do best by first reading up on something new, I should find the 1 or 2 or 3 best books in English on canning, preserving, etc.
Anyone want to make that reading list for me?
Edit: The reading list exists. Me =
-
What is "one-off"
What I mean by "one-off" is doing just enough of a sauce for one recipe.
Sorry about the confusion.
That must be yet another restaurant term I don't know, like "runner"
I don't know if it's a restaurant term or not.
But here's a definition.
-
But it's not really the neutral base that Matthew's looking for, I think.
Yes, I'm looking for a neutral base that I can make 4 quarts or so of & then freeze.
What kind of storage space do you have? If I didn't live in a Manhattan apartment with no storage space and already packed to the gills I would make a gigantic recipe of basic sauce on a quarterly or semiannual basis and put it up in quart Mason jars for future use.
Soon enough, a big basement plus an additional freezer (and probably fridge, too) will be added down there.
So storage room isn't a problem. (Though someone else--read: SO--might have something to say on this!
)
Charlie Trotter's
in The Heartland: Dining
Posted
The revolution will not be televised.