docsconz
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Posts posted by docsconz
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This is the difference between one star service and three star service.
The owner and staff were not obliged to come to the diners' rescue and they did not - one star service. Three star would have been the owner and staff being horrified at what was happening to a pair of guests and coming up with a way to alleviate or modify their situation.
My first instinct would have been to explain the situation to the other diners and see if they objected to the dog coming inside during the rain. Or maybe find a comfy corner for the dog in the storeroom. Yes either is against health regulations but it is extremely unlikely the restaurant would have been caught.
At the very least, the owner should have sympathetically offered, "What bad luck. Don't worry about the check. Head home, order in a pizza for tonight, and we'll see you again on a sunny day."
So many restaurants think that service ends with instructing servers to ask, mid-entree, "How is everything?"
Depending upon the behavior of the dog owners I agree that the owner could have demonstrated better customer relations. Showing sympathy and some understanding would have helped. But why should the owner have comped the two meals? Packing them up in a doggy bag, sure, but a comp because they chose to bring their dog?
From a patron's point of view it's unfair for the owner to put customers in a position of deciding whether or not the cute little puppy should be allowed inside. Pet lovers can't understand that there are pet haters among us who wish to remain anonymous. Even if the dog was made "comfy" there's a chance it might begin to bark or whine. For many, dining out is an occasional pleasure where the only decision is what to order and not having to deal with crying babies or loud cell phone talkers, much less a dog that doesn't belong there in the first place.
FWIW, I would be fine with voting to allow the dog in.
Even if the patrons voted, it would have to have been unanimous, but even that would have potentially put unfair pressure on any patrons who would prefer to not have the dog inside, but were uncomfortable expressing themselves if the majority of patrons were permissive. We might then be discussing this from a different perspective of outrage.
The bottom line is that sometimes we just have bad luck and shouldn't expect someone else to make amends for it. Maybe the owner could have done more, but I don't think that anyone should hold it against him that he didn't.
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Fascinating topic. I always thought that the single most important factor for how good homerus americanus could be was how recently it left he ocean. It would make sense that there would be some variation in merroir. Whether it is sufficient to justify a presumed cost differential will depend on the market.
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Alice Waters or no Alice Waters, his message is clear and right. Thanks for posting this.
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I feel for your terrible luck, but I do not blame the owner. He has other customers to worry about and the dog, no matter how nice unless it is guide dog is not welcome by the authorities in this country. He was in a no-win situation and did the right thing, however unfortunate for you and your dog. It wasn't their fault that you had the dog and it rained. Sorry.
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You are not the only one, which is why it makes a huge difference.
My son and I were quite full by 1PM. -
It could just as easily be that the same number of people from our subculture are attending, but they feel there's less to discuss.
This is certainly part of it. Obviously overall interest is high. But I just don't get the same sense of ecstatic enthusiasm that the BABBP engendered in the foodie community in years 2, 3, and 4 when it was at fever pitch. But, then again, as I said before, barbecue of this quality was virtually unknown to most NYC-area foodies during those years.
Since the first BABBP, we have seen the opening of Dinosaur Barbecue (2004), R.U.B. (2005), Rack & Soul (2006) and Hill Country (2007), not to mention serious improvement at Blue Smoke. It's just not as exceptional anymore for New Yorkers. I mean, to put this in context, a lot of my foodie friends were pretty ecstatic when Virgil's opened however many years ago, and most wouldn't deign to eat there now.
A point of comparison might be the iPhone. Tons of people still buy them and tons of early-adopter types and Mac addicts still buy the latest models. But there just isn't the buzz that there was in 2007 when they came out.
There is always more to be said about something that is new and novel. It is still a great event if one times it right. Getting there 1st thing made a huge difference, especially this year with the expanded hours.
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I have been quite critical of this restaurant in the past. I went last night and had a redemptive meal. I now understand why it is as popular as it is. Oh, they also supplied serving utensils.
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Don't look for Chez Sophie if you stop in Saratoga Springs; it's closing at the end of the month. Consider Max London's or Chianti instead.
My understanding is that Chez Sophie won't be closing until September.
I second Mrs. London's. It is one of the finest pattisseries that you will find anywhere. Max London's is currently my favorite restaurant in Saratoga.
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I've said in interviews, and I'll say it here, that we were clear from the get go that this was part of the Top Chef family, but not Top Chef.
Do us critics have opinions? Oh sure. And of course, there's editing involved. But we deliberately, and with much careful thought, went for a different approach to the piss and vinegar of Top Chef.
And ladies and gentlemen: no, I ain't Toby.
Next week, Wylie Dufresne, Ms Tranter and crew. It's huge fun. trust me.
And you know, Jay, I'm kind of glad it's not the same piss and vinegar as the regular Top Chef. I like the lack of (contrived) drama and I like that the chefs are being treated with a reasonably amount of respect. I like the critic comments, I thought they were pretty spot on.
All of the 24 competitors - whether they win or not - have proven they've got some better than average cooking chops and shouldn't be treated to the usual Top Chef historonics. Frankly, I find the lack of snarky comments rather refreshing.
Ditto.
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So, now is as good a time as any to talk about new spots, openings, closings, etc.
Anything new and exciting going on?
Thanks.
Eric
Springwater Bistro is no more. There really isn't a whole lot new in Saratoga itself. Hearth & Harvest, a wood-fired pizza restaurant near Saratoga lake (where The Chameleon on the lake used to be) has generated positive buzz though I haven't been myself yet.
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My photos from the BABBQ can be seen in this Picasa Album.
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My son and I just got home from a great weekend in the City predicated on the BABBQ. We had a great time, primarily because we arrived just before 11AM this morning when there were absolutely zero crowds and plenty of food. We started at Bob Gibson's, then Ed Mitchell before heading to Mike Mills. We also sampled Jim'n'Nick's, Dinosaur, Martin's before finishing absolutely stuffed at Blue Smoke. I would agree that the NY places hold their own, but it is still fun to sample some of the stars around the country. We didn't have a bad bite. It was also fun to see some old friends and meet others previously known only virtually.
The crowds that built as the day progressed would indicate that this event's popularity is not on the wane. I agree with Steven, that there simply isn't as much to discuss without rehashing previous years' discussions. Nevertheless, i hope to attend this annually.
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i too have had very dry pork and potatoes. unfortunately it was all inedible. i'd give it another try since i live close, but I'm not in a rush.
I'm 1-1 on the potatoes with burnt ends. The first time I got them they were terrific, lots of pork bits with crisped up fat and well cooked potatoes; the last time, the meat was really tough and dry. Conversely the first time I got the sandwich I thought it was dry and the seasoning was unbalanced (even knowing that it would be pretty fennelly), the other time the meat was moist, the skin was cooked perfectly and the seasonings were applied well. Sounds like there's some consistency issues.
Some of this may be from where on any given porchetta the cut is from. There may be significant variation within the same roast, just by the nature of the product.
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Are Ms. Feeney and Mr. London still operating this restaurant? We will be in the area in September so I checked the website, but it does not appear to have been updated since late last year.
They are indeed and should certainly be there in September. I had a lovely dinner there this past Friday.
Unfortunately due to a late school event conflict neither my wife nor I can attend tonight's Slow Food dinner either. I am happy to say that it is sold out, anyway
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Great photos of a great sandwich! I had Sara Jenkins' sandwich at the Village Voice event a few months ago. Though it was just a relatively small sample, it was delicious and the best thing I ate that night.
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A broken yolk is an abomination, if I do say so myself. I've no idea why the broken yolk meme is part of a fried egg sandwich, or in any fried egg application.
I would have to agree with you there Maggie. The whole point of a fried egg sandwich is the runny yolk, it's the gravy/sauce. Lightly toasted bread, a little ketchup then eaten over the sink.
The problem is very little actually stays in the sandwich. It's wonderful for something like eggs benedict, which is eaten with a knife and fork, but a sandwich is supposed to be picked up and eaten.
It's all in the technique. Just like any sandwich (or wrap, or taco, or pita, or gyro, etc.) with a sauce, you hold it so that the 'sauce' side is up. Not only is it not true that "very little actually stays in the sandwich," I've gotten good enough at it so that often none escapes at all. And what does is yummily swabbed up with the last of the bread - you know, those little bits on the corners that usually have nothing.
In fact, I'd go so far as to say that it's the only reason to have a fried egg sandwich. Without it, you might just as well have a scrambled egg sandwich. Or a sliced hard-boiled egg sandwich. Or an egg salad sandwich.
Just like Prawncrackers says, the runny yolk 'sauce' is the whole point of the fried egg sandwich. I'm not particularly interested without it.
The beauty of this world is the diversity of opinions and preferences
It would be boring if everyone looked at everything the same way. -
A broken yolk is an abomination, if I do say so myself. I've no idea why the broken yolk meme is part of a fried egg sandwich, or in any fried egg application.
I would have to agree with you there Maggie. The whole point of a fried egg sandwich is the runny yolk, it's the gravy/sauce. Lightly toasted bread, a little ketchup then eaten over the sink.
The problem is very little actually stays in the sandwich. It's wonderful for something like eggs benedict, which is eaten with a knife and fork, but a sandwich is supposed to be picked up and eaten.
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A broken yolk is an abomination, if I do say so myself. I've no idea why the broken yolk meme is part of a fried egg sandwich, or in any fried egg application.
I love a scrambled egg sandwich, especially the Chicago Pepper and Egg variety. Scrambled egg, "Italian" bread and fried sweet peppers. Seriously good.
I normally consider a broken yolk an abomination and curse if I am simply frying eggs to eat as such, but in this context, it actually works better than a runny yolk or even, IMO, scrambled eggs. The latter is not a bad substitute, especially if using an English muffin. The cheese can be mixed right in with the egg.
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I make them at home frying up one or two eggs depending on the size of the roll and adding sliced American cheese (Cooper's sharp is best) and a breakfast sausage patty. The roll works best for me either grilled or toasted. It is important that the yolk has been broken and the egg is full cooked if one wishes to avoid a big mess. I don't usually wrap it at home, but that would probably only make it better if I did.
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Doc, I think she is saying that -- she comes down on Pillsbury biscuits, pre-washed romaine hearts and flavored rice mixes. She's the one who brought up preparing raw ingredients and cooking from "scratch."
But your apology for her is kind of my point. I mean, I'm all for families eating dinner together, and I'm all for families (and the rest of us) eating -- and cooking -- healthier food. But Hesser seems to demand more. It's not enough for Mom or Dad to come home from an 8+hour day and boil pasta, heat jarred sauce and make a salad, even if the family sits down and eats together. If it's not "raw ingredients," it doesn't count.
I wish that, just for once, someone would say that we don't have to be perfect, that it doesn't have to be all or nothing. That is, whatever moves -- however minor -- we can make to eat better, learn more about where our food comes from and cook with our families are worth striving for. If it means making Hamburger Helper and a salad from pre-washed romaine hearts and sitting down together at the table instead of bringing home KFC to be eaten whenever the kids happen to get home, then hey! don't disparage that behavior, encourage it. Maybe it will lead to more cooking and "better" ingredients -- and even if it doesn't, well, at least the family's eating dinner together, right?
Janet, that is precisely what I think she was saying. The romaine hearts are not economical, but she didn't say they weren't any good. She never said that it had to be all or none. She was simply pointing out that some of the reasons don't cook better just don't make it in the end. Pasta with jarred sauce or cooking frozen meals just don't save time in the end compared to a simple meal from scratch, which is likely more nutritious, tastes better and perhaps even less costly, according to her. I agree with this. That doesn't mean that I (or she) never uses short cuts or orders out. I do, but I also cook, even after a busy day at work. When I don't cook, my wife generally does. Some days it is a chore, while others it isn't. It is an important and I think valuable part of our lives, though.
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One thing in Hesser's piece that I object to is her assertion that she knows what counts as "real" cooking (hence her derision of "mix-and-eat macaroni and cheese, rice with mix-in flavor pouches and instant pudding").
What makes her the arbiter of what counts as "cooking"? Suppose I told her that she doesn't really "cook" because she doesn't grind her own flour or cure her own sausage, or because she buys bread baked by someone else or beer that she didn't brew herself? I assume she'd object -- just like I object to her telling me I shouldn't buy pre-washed romaine hearts.
I read and re-read her piece several times, and I don't understand how you came up with this interpretation that she is telling anyone what "real" cooking is other than cooking something from scratch. You can say that she described what you quoted above as not being real cooking, and of course it is not, even if sometimes it may be appreciated for what it is. The processed stuff may or may not be good, but what is wrong with encouraging people to cook from scratch, which is what she is doing? She complained that the incidence of cooking from scratch in the home appears to be on a continual decline. She never said that one should never use convenience foods or eat out. She would like to see the trend reversed and why not?
The twist, of course, is that convenience foods save neither money nor time. As Marion Nestle pointed out in her 2006 book “What to Eat,” prewashed romaine hearts cost at least $1.50 a pound more than romaine heads. And the 2006 U.C.L.A. study found that families saved little or no cooking time when they built their meals around frozen entrees and jarred pasta sauce.Hesser didn't say that one shouldn't buy prewashed romaine hearts, she only mentioned them as an example of a convenience food that is not particularly economical. In addition, she never said that cooking need be complicated or time consuming. She suggested that the White House demonstrate how simple and healthful home cooking can be.
They could demonstrate that to feed a family well, all you need to know how to do is boil water, roast and season, three speedy skills that can be applied to almost any food from potatoes to salmon. Getting people to buy local ingredients is a relatively simple matter of changing purchasing behavior; getting them to cook will require a role model who really seems to mean it.It doesn't have to be difficult and it doesn't have to be a huge chore, though clearly sometimes it can be. I think a lot is being read into her piece that simply isn't there.
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Perhaps preparing food may be a better term than cooking for the purposes of this discussion in relation to Kouign Aman's post.
The discussion in this topic reminds me of the phrase "missing the forest for the trees."
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How odd that a food organization would be so hostile to the idea that people cook dinner?
Just to be clear, a few members of a food organization taking a position on a subject does not constitute the organization as a whole doing the same. Parts, wholes, all that.
Can anyone parse Hesser's "cook" in scare quotes?
Companies like Kraft and General Foods promoted mix-and-eat macaroni and cheese, rice with mix-in flavor pouches and instant pudding. Pillsbury, the flour maker, became Pillsbury the biscuit, pie and cookie dough maker: baking just by turning on the oven. According to a 2008 NPD study, of all supper entrees “cooked” at home, just 58 percent were prepared with raw ingredients.I'm having a hard time reading that as anything but snarky....
Snark has its place. And she's saying nothing that Michael Pollin doesn't say every chance he gets. And what, all the sudden we've got to put on the kid gloves to talk about Kraft ("The Cheesiest")?
The point of the piece -- and let's just leave the recession moms out for a moment -- is that cooking has been relentlessly marketed as a chore for 50 years, in order to encourage consumption of high-sodium, high corn syrup, high fat convenience food that has a damaging affect on our health and our environment (and possibly our larger karmic relationship with the earth and those with whom we would talk over dinner if they weren't eating McNuggts in front of the TV). Making a big freakin' deal about planting a garden is a little pointless unless you get people to accept that the food in that garden needs to be cooked -- not processed (you know what General Mills calls "recipes?" "formulas.") and for the vast majority of people who can't afford to take their family of four to Chez Panisse every night, that means cooking. Therefore it's time for Michelle to GET ON MESSAGE with this. Cause regular folks aren't going to Blue Hill tonight.
FWIW Charles, I agree with everything you have written and have a hard time believing that the bulk of the comments on this post are so anti-home cooking. Nobody, including Hesser said that all meals must be home cooked. her argument is simply that the image of home cooking from scratch needs to be revamped and shown that it can not only be better nutritionally, but also fun and economical. I love cooking at home, but also enjoy eating out. They are not mutually exclusive concepts. In addition, no all home cooking needs to be very complicated and time consuming, even when cooking from scratch.
Dining al fresco with dog- rain starts!
in Restaurant Life
Posted
Perhaps they did.
Absolutely!