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jersey13

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  1. I can safely vouch for La Maison Kam Fung. Because I've been goung ther so long, I can't recall what street they are on (yeah, really), but they are really good.
  2. You could try FreshCutz in Marché de L'Ouest in DDO. I can't be 100% certain, but I seem to remember reading that they had Kobe beef. The guy there is Ron Botosan. might be worth a phone call.... HTH
  3. jersey13

    Aching for a baking?

    1.Infant Niece/nephew cut a tooth. Gotta have a cake for that! 2.Opened a new carton of eggs and one of them is cracked 3.Gotta make plans for something totally un-baking related, but need time to "think"
  4. Hey! Welcome to eGullet. I'm not in the resto business, but I have followed the threads from last season as well and I think the reason Rocco has stirred such contempt and disrespect from his peers is that the image he has chosen to project is one of laziness, irresponsibility, which, considering the play he gets in the media, is something of a blow to others in the industry. A chef of such considerable celebrity (and talent, I hear) could make wonderful use of the media exposure he gets, not only for his own benefit, but for the benefit of the industry as a whole. Instead, he has chosen to make himself look like an incompetent ass on national television. And the question asked frequently on this thread is "why?". As for the schmoozing, you have a point. I think it's cool for a chef to talk to customers. The feedback is to their benefit, and ultimately the diners'. But in Rocco's case, he was schmoozing back in season 1 before the kitchen staff knew which way was up. And even as things in the kitchen were spiralling out of control, he was still up front groping the ladies. Meanwhile, the table beside heim gets cold meatballs.... I also think there's a line to be drawn between schmoozing and just being a pig. Frankly if Rocco in his current unwashed state sidled up next to me during a meal, I'd talk to the manager. Yes, the kitchen could an should run just fine without him, if the team is properly trained, etc.... But that wasn't the case, so there was a meltdown. He may have proven himself as a cook in the past, but first time diners at Roccos wouldn't give a damn how good he was last year. They want good food now, and it doesn't seem they are getting it.
  5. THANK YOU!!! I was beginning to wonder if anyone noticed! I suppose it would be beneficial for the trollops in the dining room whining about not seeing Rocco,to know that while they didn't get to see Rocco, they still got a part of him in their meal.
  6. jersey13

    Montreal Caterers

    Bouquet Garni is another one. www.bouquetgarni.com (i think)
  7. jersey13

    Montreal Caterers

    I haven't spoken to her in awhile, but Gini Catering may be able to help you out.
  8. If he still has a job....
  9. jersey13

    The Importance of Staff Meal

    As someone who has never worked in the resto industry, I've wondered what the staff is allowed to eat. I've been reading alot of threads about various restos on this site and one of the common complaints is staff that know nothing about the food they're peddling. But i'll bet those squab elbows were really something. Sounds like what my grandmother used to feed her dogs..
  10. I had the same experience with the Hungarian Shortbread recipe....it was one of the few recipes in that book that gave me less-than-favorable results. Whew! I thought it was just me! Does rhubarb jam have a high water content? Just wondering 'cause I have used that recipe a few christmases now as par t of my selection but since rhubarb is not availabe to me at that time of year, I have used blackcurrant jam with beautiful results.
  11. Did anybody else notice that when Rocco and Chodorow went up to "mama's" apartment for the big off camera meeting, that the inside looked like it just had a pile of boxes and a mattress on the floor? Exactly what kind of housing is Chodorow providing? And, Rocco didn't just hit the scene last week, so sureley this isn't his first paycheque. Why would he have his own mother beholden to his investor for shelter?
  12. But why was that a waste of footage? Clearly -- to me, at least -- it was intended to illustrate that while Rocco's restaurant is imploding, while he is desperately needed to shore up morale and keep the damn thing from being taken over by odious boys in suits, he is, instead, getting his ego stroked in the basement of some suburban bookstore. The subtext is, Ok, Chodorow is a big bad corporate horrible, but Rocco is an irresponsible, self-absorbed flake with an ego the size of Detroit. It would have been very easy to posit Rocco as the hero, the passionate, adorably rumpled artist up against Armani-clad villains who will stick a shiv in while chanting "nothing personal." But by making it clear that he's not a hero, the story gets a lot more layered and interesting, IMO. oops! I forgot. It's "reality" TV. Actually I was more bored by those scenes than any thing else. Bored and nauseated. I just find watching people behave like that in inappropriate situations sickening. And given what we've already seen of Rocco in the past, I really wanted to hurl. Maybe they could have shown him brooding some more..... I guess since he doesn't even see fit to cook , there was no other way to portray him...
  13. What I found to be a complete waste of footage in that show last night was the book signings. Especially that scene when some big titted chippy in a spray on blouse was sticking her tougue in Rocco's ear. Holy crap! And I know Rocco is a star and all, but does he always show up at his own publicity events looking like he was just shot out of a canon?? Bad enough that he's looking pretty tired and bloated...a decent pair of slacks and a sweater would have helped.......
  14. Monica, as the Irish say: May the wind always be at your back....
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