Jump to content

T. Brooks

participating member
  • Content count

    170
  • Joined

  • Last visited

  1. T. Brooks

    Hot Doug's

    I've been Superdawgged this past week. I went with my cousin, and she said "Listen for the Hiya!" (Their typical greeting) I pressed the carhop button. "Welcome to Superdawg, do you know what you want?" I begrudgingly ordered one of their famous Super Dogs and a strawberry shake (NOT so thick that you could stand a straw up in it), and they brought it out pretty damn fast. My cousin rolled down her window, and greeted the carhop with a "Hiya". God Bless her. The dogs were actually quite good, with the green dye number five relish supreme and a juicy snap to the casings. It wouldn't surprise me if they did make them on site, those dogs, but somehow I doubt they do. Good joint though. Just kinda out of the way for pretty much anyone.
  2. T. Brooks

    Babbo (First 6 Years)

    I'm not sure I agree. Look at the French Laundry, Patricia Wells, etc. I'd cry foul to that. French Laundry cookbook is more classic technique based than a recipe book put out by other Celebrity Chefs, with little excerpts and anecdotes about the succulent grapes of a certain region of France. French Laundry is hands down No Nonsense. And yes, its own celebrity has attracted Tourists. Since Napa and Sonoma have become the new Nantucket, there are Full Service Spas and Hotels peppering the landscape in between the hills for the exclusive purpose of housing upscale customers who travel for the sole reason of eating in these restaurants. I'd damn the food network for turning malcontents onto their food for the sole purpose of saying they've eaten there. It's that elitist attitude that's been smattered through this entire thread. "I've eaten at Babbo 14 times in the last 3 days and Mario came out to my table and instantly became my best friend." "Oh, Poo-poo, you snob. His server, the cute one who is entranced by my good looks and New York Paycheck? She was the midwife for the birth of my son by way of my affair with my mistress." The ONE thing, the ONE THING that people have to do is dress right and carry themselves well. It's not your local Bob Evans. If you make a decent effort, based on the upscality of the restaurant, to dress to what you deem appropriate, there's no excuse for you being put upon by surly staff. Respect the food, respect the atmosphere, and you will 9 times out of 10, be handsomely rewarded. If you aren't, and are reciprocally accomodating to the specific needs of the restaurant, THEN, write a scathing review, tell all your friends, your relatives, and tell the local paper to broadswipe them. Don't Whine. Just be fair. Fireislanddish, I think on paper, your quarrels were merited, but there's still evidence to say that it was more than likely an isolated, exaggerated* account of what can happen when all the small things contribute to an all around poor experience. Give them one more chance, and more importantly, a chance to make amends for their folly. If they don't step up their service, trash them. It wasn't a fluke. They need us to hear this kind of stuff, so we can enact change on the part of the diner. Good for you for writing about this.
  3. T. Brooks

    "Chef" -- Who is? Who ain't?

    does ACF Junior Chef count?
  4. T. Brooks

    Butchering a Tuna

    Eat as much of it as fast as you can, because Frozen tuna of any kind is almost as good as the canned. It's so tender and volatile that you can only take so much. Get people to buy potential shares of the fish before you go out, or at least have people lined up to take it off your hands fresh, because it'd be a waste to have to freeze it. Make em give you 20 bucks apiece. It'll pay for your experience if you have enough friends willing to go in on it.
  5. T. Brooks

    How to spot a good restaurant

    Ask the most well fed 28 year old you can find.
  6. T. Brooks

    Ditka's...

    Dude, they sprinkled stuff on the rim of the plate? I'll get past that for two reasons: 1) It's a steakhouse 2) You had a kid with you. As an addendum to number one, I'd think that being a steakhouse, they'd stay away from the frou-frou hype of parsley sprinkling. I'm glad the meal was good. And you've just given me an idea for a new thread. Thanks!
  7. T. Brooks

    State Fair Food

    Minnesota State Fair "On a Stick" items I have seen: Corn Dog Hot Dog Pizza Pretzel Mac and Cheese Fried Cheese Twinkie Chocolate Bar Wisconsin's state fair is known for their creampuffs.
  8. T. Brooks

    Bolo

    Are you forgetting that Bobby Flay doesn't cook? With all he's doing, how many hours a week is he in the kitchen? Come on, you all know better than to think this. Bobby, if you're out there... speak up and defend yourself. I might be wrong here, but I'm pretty sure I'm not.
  9. T. Brooks

    Peeps: Marshmallowly Goodness

    That's gross! He looks naked and gangrenous. Thanks alot, Justborn!
  10. T. Brooks

    Your favorite hot/spicy snack?

    Yes, yes, yes! I can chomp my way through an entire bag in no time flat . . . They're great. I sometimes mix them into cooked gohan. ????? Kristen, Gohan is the Japanese word for rice. ;P
  11. T. Brooks

    Napa Valley Corkage Charges

    Hey, I'm young and naive about corkage, for the most part. I know what it is, but honestly, who brings their own wine, why do they do it, and how do restaurants get away with letting people serve themselves? Can I bring a bottle of Absinthe?
  12. That still doesn't look like enough meat for a large.
  13. just saw that last night. too funny. Awright, we're in pursuit of One Bruvva, One Honky...
  14. T. Brooks

    I said ESPRESSO not expresso

    Malachi, if we're talking about Italian coffee here, and not to get Pedantic, aren't Cafe Lungo and Cafe Doppio two different things? If you want a tall, you ask for a doppio, a double. Ristretto is the stronger of the two, while Lungo is much weaker, perhaps watered down? (I haven't been for a few months, refresh my memory, Bill or Craig?) Illy actually has a great system. The guy in charge of Illy brewing goes down to Brazil or wherever it is that he gets his coffee from, and yearly hosts a contest, giving 100,000 dollars to the winner in the best bean category. With the 100,000 dollars, he binds an official contract to use the best beans, the ones of the winner, and then cuts it with about 10 to 20% lesser quality beans, roasts them, and puts them on the market. The result is still a far superior coffee than what most of us are used to. I like it. I don't ever want to pay 2,3,4 dollars for a double shot of shit. Most people who complain that espresso here is motor oil, they're right. They have a right to be pissed, but not if they keep sucking it down because it's the only option out there. Make a search, even if it means ordering beans online, getting that coffee machine, or driving 10 miles out of your way to get a great shot. Don't settle. Especially in settings not of large cities, no one knows how. The practice of making a cup is not regimented. The respect to the greatness of the product is not shown. Watch some high school joe jockey scrape the chaff off the top, and give a half assed pat to your coffee, or give a shake to the grinder to change the size of the grind itself. That really busts my hump. It busts it because I know exactly what it takes to make a good cup of coffee, and they should actually pay attention to me when I tell them what I want. Yes, sacrilege here to some, but many times I need a frothy milk infused coffee beverage. For God's sake, learn how to use the frother. Or at least care about your job.
×