Jump to content

yvonne johnson

legacy participant
  • Posts

  • Joined

  • Last visited

Everything posted by yvonne johnson

  1. Let's see: Bismark Archipelago Kiribati (Gilberts,Tarawa, Ocean Island) Palau, Republic of Argentine South Pole OK, only joshing Hawaiian Islands Canada Mexico Venezuela Belgium Barbados Martinique Puerto Rico Trinidad & Tobago Crete England France Germany Ireland (Eire) Italy Luxembourg Malta Netherlands Norway Scotland Spain Wales Kuwait USA
  2. Somewhat related to the above is the NYT's habit of placing what appear to be snippets of very old reviews in its City section. See today's, p. 14, "Good Eating"--seven restaurants listed, with reviews dated 1994 (2), 1997 (2). If the places haven't been reviewed since 1994 (and there's no indication they been visited recently), the restaurants shouldn't be discussed.
  3. When jaybee pointed out Steve P was unintentionally funny, he wasn't joking was he? Surely Steve P can laugh at himself on this one.
  4. Before you do, you might get your graphics guy to put the shadow of your torso behind your legs. Or is it only SSBs that know light travels in straight lines? Edit: Once again, g. posting under an alias,
  5. You are putting words in my mouth. What I say is that the "best quality" items usually end up being the highest priced. The best tomato usually costs the most money and the worst tomato the cheapest. But the best meal doesn't always cost the most money because there are too many other factors involved.Am I putting words in your mouth?
  6. So, Plotnicki's contention that the best is the most expensive doesn't apply to Ducasse's dishes in New York?
  7. g. and I can't make the tasting party, but hope you have fine time and I look forward to hearing the results.
  8. Here's a good link from UC Davis explaining why fish going on three weeks old can still be good http://seafood.ucdavis.edu/pubs/spoils.htm
  9. Interesting. Stepping stone for some. Others final destination.
  10. Forgive me if this has come up before, Rochelle. What percentage approximately in the class don't want to become chefs in the long run? Second, I fully appreciate that this training would be valuable to a prospective food writer, but I wondered if you've received any interesting (positive, negative, neutral) comments about your career choice to become a writer?
  11. Fat Guy: Which one of Harry Lorayne's books would you recommend? It's a topic I like. Elizabeth Loftus and Richard Ofshe have done some really interesting work on memory. Also, Lawrence Wright's book (originally in The New Yorker) "Remembering Satan" is a fascinating read.
  12. Memory is fallible and highly malleable. The courts place a lot of weight on eye-witness testimony, yet experiments show that it can be highly unreliable. No doubt note-taking soon after eating enhances memory of the dishes, but--even though we have an emotional response when reminded of a childhood dish and there's a romanticization of such experiences--memories of food (like everyhting else) from years ago can be most imprecise.
  13. Oh, this is nothing personal. I'm just saying you are wrong. That, of course, isn't a value judgement. Gastronomic incompetence? But now you've mentioned it, this might interest you...I was dining with many experts in the food world the other night and they all agreed (and my private correspondence with others in the food industry concurs) that someone with a sophisticated palate and good taste must love game and offal of all sorts. This preference is a necessary condition of having a true appreciation of food. The idea that a purported arbiter of taste had an untrained palate in this regard made one in my company fall off his chair.
  14. What else would the practice of Plotnickiism be called? Snobbery.
  15. I must take exception to the argument that GWB being the president is an example of majority opinion. This man did not win the popular vote. Did not. Did not! Therefore, neither 'objectively' nor otherwise is he the best person for US president. Duh. Sorry, I should rephrase: 'GWB is objectively the best president because he was elected by a majority of those qualified to judge, i.e., the Supreme Courtl'. Edit: g.johnson posting under an alias.
  16. So, Jacques Pepin is disabled, and has no sense of taste? He's a supertaster it seems. And it appears many chefs in training are too. http://info.med.yale.edu/external/pubs/ym_...ver/taste1.html
  17. I don't think David will have any problem getting in. You mean GR won't ask a fellow chef to sign a contract for a table as he does the rest of us? I guess not. Ho, hum.
  18. I just wonder whether Plotnicki can be educated.
  19. If David's trip is next week, then a reservation at GR will be impossible. (Interesting aside: At a recent meal at Jean Georges (NY), the conversation turned to comparing GR and JG. At least one in our group favored JG on the grounds of consistency. It'll be fun to watch when GR, JG and Ducasse all have restaurants in NY.)
  20. I like a Bloody Mary with steak frites.
  21. I trust you would John. Your assessment, though, would be thrown out by some on the grounds that it was the result of reverse snobbery!
  22. I am interested in the topic (and I think Stellabella offered an interesting opening), but no justice will be done to the original question on food snobbery if those arguing along the lines of taste and palates overlook what snobbery means. The meanings of the term have been pointed out before. Here they are again: Snob, "a person who sets too much value on social standing, wishing to to be associated with the upper classes and their mores, and treating those viewed as inferior with condescension and contempt; somone having similar pretentions as regards specified tastes, such as wine snob" Chambers, 2000, p. 1565. So many posts are way off topic, but they have provided fine examples of snobbery. Not unsual here. I've lost count of the number of times my palate has been viewed with condescension on this board.
  23. Thanks for the link, Kikujiro, to the article Robin remembered. What a hoot: "You should round off a good dinner with two or three leisurely coffees. I hate it when restaurants say you have to leave a table by a certain time. Dinner should be stretched out so you can enjoy the company for as long as possible." Gordon Ramsay, Sunday September 10, 2000, The Observer.
  24. Magnolia, Just to clarify it was GR on Royal Hospital Road. I know the dining room is on the small side there, but still.... As it happens, our said chum and partner are here in NY at the moment, and for a birthday bash we went to Jean Georges last night. It was terrific food-wise, and no contract needed. Amazingly simple--I just rang them up.
  • Create New...