docsconz

Neither is this thread. When this thread first started I was very much concerned that the problems existed throughout his empire. My feeling now is that, J-G for all his greatness as a Chef, is not a great emperor. So long as his main realm remains intact though, I am unconcerned about what goes on in his hinterlands. Then again if these outposts continue to succomb to the Vandals of poor management and their deteriorating reputations gnaw on his overall reputation, it might eventually make it more difficult for him to continue operating J-G as wonderfully as he has if only for financial reasons.

U.E. It sounds like your dining has really been on the upswing of late. I am very much looking forward to seeing your photos whenever you can get them up here. Some of those dishes sound really enticing. I would love to take a really good culinary trip to China with people who know where to go and what to eat.

On my website, I gave it 2½ overall, with 2½* for food and service, and 3½ for ambiance.I went a little higher on food and service because, although there were glitches, the problem is mainly one of consistency. When they're on their game, they clearly know how to get it right. But maybe I'm just a softie. If I paid 3-4 visits (as a pro reviewer would), and these kinds of things happened every time, my final rating would be 2 stars. ← It seems the only thing I was off on in my interpretation was the service, maybe because in your report you accentuated the negative aspects, while the rest was perfectly acceptable. that I was able to interpret as accurately as I was reflects well on your ability to accurately convey your assessment. If only all reviewers could do that!

I would love to hear more about the various festivals. Brian, do you live in Spain?

I would love to see them. My pulque hacienda trip and luncheon back in March was the highlight of an already incredible trip.

My interpretation of Marc's report: Food 2* Service 1* Room/Decor/Ambiance 4* Final 2-3* At this point it has been so long since I stepped foot in Del Posto that the only element I can personally comment on is the room/decor. It is opulent even if it isn't to my personal aesthetic preference. It does seem as if the restaurant has evolved in a good way since my horrifying visit during its soft opening last December, although from what I have been reading it appears that it still has significant room for further "evolution", especially given its admitted aspirations.

I understand that. My point is that the basis for arguments with the FG debate are vastly different than the other issues mentioned in that most of the other issues have the potential to have direct consequences to other humans. The trans fat debate, also in Chicago, doesn't even offer the philosophical issue of the welfare of other species. For humans, therefore, the FG issue, more closely resemble the trans-fat issue than it does , say smoking bans. That the welfare of non-human creatures is part of the debate, and perhaps an essential one, still makes it different than most of the other "personal liberty" issues mentioned along-side it above. One can still be on either side of the FG issue and have differing opinions on the others without being inconsistent or hypocritical. I simply think that it is wrong to equate them with each other, although that doesn't mean that there may not still be an encroachment on general civil liberties in the US. That is another question entirely and beyond the scope or policies of eGullet to discuss.

While this is true there is a lot of debate about the origen of the word and its usage as related to present-day moles. One variation of the story is that the word "muele", which is a deriviative of the Spanish word "moler" meaning "to mill or grind", was the description used in the Pueblan convent where Mole de Puebla, generally considered the original "mole", was invented. While a good mole de Puebla is a great dish, clearly much of the reason for its primacy in the US (not just NY) is the romantic aspect of its containing some chocolate even though that chocolate component is just that and, in a good mole, not identifiable by its presence. What makes any mole, a mole is its complexity and technique of incorporating many disparate ingredients seemlessly into a synergistic whole. Pipians do the same thing, but are generally much less complex and less insistent on coalescing all the ingredients into a combined completely new flavor. Individual components are more likely to shine in a classicly made pipian. That a guacomole is also a "mole" may either lend creedance to the Mixtecan word origen of "mole" or as is often the case in the English language offer evidence that the same word may have two different origens and meanings as clearly a guacomole does not fit into the definition of what makes a complex Pueblan or Oaxacan mole, a "mole"

It appears that you may need to do the research and let us know.

In my estimation there is only one best answer for your request - Jean-George, one of if not the greatest lunch value on the planet. The food is great and at $12/course you can have as many courses as you like after a minimum of, I believe, three and still have a very reasonable cost in debatably the finest restaurant in the City.

Really well said! ← I strongly disagree that the fg issue is the same as the other questions of what you consider "encroachment of individual liberties". There is a huge difference between the fg issue and the others mentioned. FG is strictly an encroachment on an individual's liberty as is criminalizing any other foodstuff such as transfats etc. The only potential human victims of these items are the ones who would willingly choose to ingest them. If they are aware of the risks and issues associated with them, IMO they should be allowed to ingest them. This is different from smoking bans, public drunkenness, DWI and nutritional disclosure issues whichever side one chooses to stand on with those issues. With them, the question is one of a balance of competing individual liberties. This is not the site to debate most of these issues and I do not intend to do so other than to point out this essential difference. The decision to serve or eat foie gras is an individual one without any direct repercussions on other human beings. Smoking, for example, potentially has direct repercussions on others around the one who chooses to smoke even if they choose not to. That is a fact. The issues of legality stem from that fact. Where that balance justly lies is outside the scope of this discussion.

People can be amazingly resilient, adaptable and strong. Thanks for publicly sharing your story, JJ.

I think very little unsold produce goes wasted. it either goes to feed the farmer's family, their livestock or to charity. rarely does it wind up in the garbage - at least with the farmers I know. The farm culture is not a culture of waste.

Except that I didn't get the impression anyone thought that 66 and Spice Market were any great shakes when they were JGV's newest restaurants at the time. ← Don't forget "V". I was ready to write JGV off completely until I had lunch at J-G last December. That was simply an exceptional experience. I am looking forward to trying Perry Street as well as returning to J-G.

I would love to read opinions and anecdotes on Siro's, though on another thread. Let's leave this one for a discussion on Chez Sophie.

Whether or not this is a jest it is quite clever and very cleverly presented. It is fun. If I happened to be with Andrew and he offered me one to try, I would try it and I wouldn't be surprised if it actually was pretty tasty. I wouldn't be surprised either if we both had a good laugh.

While I agree with the first part of your statement, I believe the second part goes too far to the opposite extreme. I love dim sum and would rank it at its best amongst the world's great cuisines. I'm not sure that I would consider it supreme or even superior to the world's other great culinary delights. Whatever, my appetite to try the dim sum at CB has certainly been whet.

I don't haggle at Farmer's Markets. If I think something is fairly priced for what it is and I want it I will buy it. If it is priced more than what I believe it is worth to me, I won't buy it. I have no problem paying a farmer more than what I might pay in a supermarket, but then what I am buying is not generally the same thing.

Marvellous, Percy. What kind of chorizo did you use and where did you get it?

Are you looking for investors?

I think it is a book that certainly can be valuable to anyone with a penchant for this style of food. I don't often cook from cookbooks, but have enjoyed cooking from this one. With what I can gather from observing your culinary interests, I would expect this book to have some value to you if you like cookbooks.

This should be of particular interest to those who like their burgers medium rare.

I think the book is certainly worth purchasing - I think this thread is a testament to that. As for being valuable, I'm not sure what you are asking.

I'm not saying that they are the end-all and be-all of flatware, but for that price they seem to be a good buy, which is an important consideration for a fledgling business.

It is. There and points north have taken to importing service help from abroad. That program seems to have worked pretty well.