tanabutler

Maggie, I have a special thermometer. I haven't used it since my teen was a baby. Shall I send it over?

I think I was quoting Jeffrey Jones as the Emperor. Unless I'm wrong.

I like all beans—fresh or dried. Cannelli, pinto, red beans, you name it. I'm especially nuts for Great Northern white beans with sage, especially in soup. Edit: I just made the white beans with shrimp last week, JAZ. I put the beans in water, bring to a boil, and turn off the heat. Then I let them soak overnight. It works for me, creamy texture-wise.

That he didn't design the sandwich has very little bearing on my opinion of why he's a sell-out. Well, it's much less damning than the idea that he endorsed a Burger King product, period. Come to think of it, if he thinks Burger King food is good, why should I trust him with what he'd make at his own joints? (I might have to go taste one of these sodium sandwiches now. Just to see.) It's the level of hypocrisy that's galling here: you can't be a national leader (world leader) in something like local/sustainable/organic food and do Burger King promotions. I'm jealous of the money but I think he should resign from the Chef's Collaborative. And get a better web designer (that Frontera Kitchens site has, "How shall one say, Court Composer? Too many notes."). Crest is good toothpaste.

Matthew, I hear what you are saying, but I reiterate: BK, with or without the low-fat Santa Fe chicken sandwich, is the farthest thing from the charter of the Chefs Collaborative. "A step in the right direction"? Perhaps. One tiny sandwich is one tiny step, and they need to go a million miles. Polar opposites, fast food and CC. It is on that basis, and that basis alone, that I cry "hypocrite" and "sell-out." I'd like to be nice about it, but I bet he's going to be getting an earful from the CC folks. Speaking of which, I think I'll e-mail them and invite them here to share their thoughts. I don't think there is a way to spin this so that it's anything other than what it is. Sorry. (For what it's worth, I don't believe in utopia, either).

No. Um, no, I said upthread that I have been known to eat at BK myself, in a rush. I am saying that BK is not any of the things that Chefs Collaborative espouses. "A step in the right direction"? Are they organic? Do they practice and support sustainable agriculture? Do they buy from local farmers? No. They, and all fast-food chains, are the antithesis of the organization for which Rick Bayless was the chair and is now on the board of overseers. S. E. L. L. O. U. T.

I don't feel in the least sanctimonious in saying that Bayless is a hypocrite and a sell-out for endorsing a Burger King sandwich that he didn't even develop, given his affiliation with Chefs Collaborative and the values he espouses with that affiliation. And yes, I do have higher standards for people who, in their professional and personal lives, themselves espouse the higher values they hope to inspire others to embrace.

FYI, Burger King refuses to accept e-mail for customer feedback. The only way to contact them is via telephone (office hours, M-F) and snail mail. Burger King's "Animal Well-Being" policies. Well, doesn't that have the ring of sincerity about it? Is this true? Is humane handling of animals something that evolves constantly, based on science and research? Burger King has on its website the ironically-named Nutritional Wizard, through which you can see the nutritional content of any given item. The Santa Fe sandwich isn't on there yet, but when it is, you will be able to view the sodium content. (A "healthful" Chicken Caesar salad, with croutons, parmesan cheese, and Creamy Caesar dressing, contains 1850 mg of salt (that is nearly an entire teaspoon). The RDA is 2400mg, and that is the maximum amount considered healthful by the FDA (who always, always have your best interests at heart). Got Windows Media? See commercials (without Bayless). Go visit the McDonald's site if you want more amusement of this kind. McDonald's Corporate Spin on their "Social Responsibility." :laugh: :laugh: Fast Food Nation, anyone? Hjshorter, it's not that it's corporate money per se—not in this instance. It's that Burger King is a polar opposite of the values of Chefs Collaborative, with which Rick Bayless has allied himself to the point of being on the board of overseers. "Local, sustainable, nourishing, organic, diverse." Do those words go in the same sentence with "Burger King"? Not unless it contains an additional word: "NOT!"

This is like saying "What if Philip Morris gives some of its profits to the EPA?" Sorry, I consider it selling out, plain and simple. The affiliation with Chefs Collaborative is a huge one (Bayless is on the board of overseers), and Burger King is the anti-Christ of their values. "Chefs Collaborative is a national network of more than 1,000 members of the food community who promote sustainable cuisine by celebrating the joys of local, seasonal, and artisanal cooking." The charter drafted the year of Bayless's chairmanship states: I don't care if I learned that Bayless occasionally ate at a Burger King (I myself do if I'm in a rush), but taking their money to endorse a product of theirs, knowing his commitment to sustainable, local food, it's just obscene to me. I am not politically correct about a whole lot of stuff, but this reeks. For the record, I think McDonald's is a far worse organization than BK. It's not about whether the sandwich tastes good (I'm sure the additives are well-concealed). It's about the Fast Food Nation connection and background. Because you can't take a public stand to support the things Chefs Collaborative does and take big money from a corporation with a history of selling rainforest beef (though they did stop—a year and a half after a boycott began in 1987), using chemicals to make their milkshakes taste natural, and so on. Well, you can, but it's selling out. The Washington Post uses this phrase: "Burger King hastily arranged the endorsement of celebrity chef Rick Bayless." In the Miami Herald, Bayless says, "But I think this is a step in the right direction. It's healthier, fresher-tasting and much less processed.'' "Much less processed" means __________? Processed. I doubt the lettuce and tomatoes are organic, either. (I'm not an organic zealot, but I will only eat organic greens because you can't peel lettuce.) I actually think it's whoring, but I see your point, Jinmyo. And there may be a side of the story I don't know, but if it's a case of "baby gotta have new shoes," then it is selling out. It will me. I know lots of people who love eating at Frontera, and I'd looked forward to it myself, but unless I hear differently, I'm not giving him my business. Looks like he doesn't need it, anyway.

I've thought about seppuku since Toliver's entry, myself.

I think their chocolate-pear truffles in a green box are sublime. But I am a well-known rube and bumpkin. (I mostly don't eat sweets. I'm a savory kinda gal.) Tonight I came home with three kinds of goat cheese. I want to do a tasting of three of their goat cheese logs. Used one tonight in my husband's favorite chicken recipe (goat cheese, shallots and rosemary, stuffed under the skin of a breast).

It occures to me that you could use the "tincture" process with rum/mint in mojitos. When I have to make a big batch, rather than individually, I use the blender and do rum/mint in there, and strain through a gold coffee filter (that is never used for coffee, gak!). It does well in a rush. I like this tincture thing. Good idea!

So cool! (Evan herself is going to be the guest chef at the last Outstanding in the Field farm dinner in October, down in Carpinteria, California. It might be the first dinner I'll have to miss. Sniff!) Louisa, I am loving your writing!

I finally gathered up the nerve to watch the show last night on Bravo. Luckily, it's so far removed from my experience in restaurants that I didn't have nightmares. That financier guy sure got a bad nose job. He looks scooped.

Squeat Mumgry, it's because I had such a perfect and wonderful meal at Farallon (including an introduction to Gruner Veltliner wine) that I would want to return. We had fantastic service, as well. My best friend took me for a late birthday celebration in January. (Nine months late, to be exact.) We shared: • A dozen oysters (3 each of four varieties) and Gloria Ferrer sparkling brut • Roasted baby beet & blood orange salad with Humboldt Fog goat cheese, upland cress (sort of a baby watercress), and Olivestri olio nuevo virgin olive oil • Dungeness crab bisque with black truffle coulis Lori's entrée: Seared New Zealand John Dory (fish) with caramelized cipollini onion jus, baby spinach, and red wine bone marrow butter. My entrée: Grilled Hawaiian Ono with yellowfoot chantarelle mushrooms, cannellini beans, smoked bacon and aïoli. I have wanted to go to Delfina ever since the farm dinner that Craig Stoll cooked in Bolinas. (Pictures of that dinner: the nettle pasta, the salmon/bean salad with Meyer lemon oil, and the artichokes were out of this world. I did not care for the dessert, however.)

You're not going to thaw them for sandwiches, right? But for cooking? I can't imagine that the texture would suffer in that instance. Mmmmm, what kind of tomatoes are you growing? Our best this year are (once again) Black Krim, Sungold cherries, Green Zebra and Early Girls. I think the Black Krim is the perfect tomato.

For what it's worth, I am a Marietta girl (or was before I left for college in 1976). I grew up a mile or so from the Big Chicken. Last time I was home, we ate at Cafe Tutu Tango (I think) and Canoe. Both were just wonderful. We also ate at a place up in Woodstock, near my sister's house, and the meal there was definitely local and seasonal and organic. Lord, I think I had venison, which I just don't do. I can't remember the name of the place, though. I think Atlanta is big and fun and crazy. It's not New York and it's not LA (thank you, Jesus!) but it's got so much energy all its own. I agree with WW's post about it being on the rise. Phooey on naysayers.

If it were me, I'd pick Delfina and Farallon.

Wow, talk about a "plate o' shrimp."* I just booked my flights for the farm dinner on October 12 (I'm the web designer and photographer for Outstanding in the Field). I also made reservations for Saturday night dinner at Blue Hill. I was coming to the NYC forum to see if people have recommendations for lodgings (both in NYC and near the Stone Barn Center). I'm on a tight budget, unfortunately, but am determined to dine at Blue Hill. Whee! FYI, here is the Outstanding in the Field website. Lots and lots of photos, menus, history, etc. there, including the recent dinner with Alice Waters in a peach orchard. I am so looking forward to being back in the Hudson River Valley. *gratuitous "Repo Man" reference

You're on! And by the way, if you are the challenger, I get to choose the weapon I choose, fluttering eye lids, quivering lips, a single tear tracking down the cheek, a delicate flush to the cheekbone, a luminous sheen to the eye, a downcast sweep of the eyelash, a tremulous quiver to the lip. Madame.....? Y'all are reminding me of child star Margaret O'Brien, who asked the director, "Do you want that tear to roll all the way down my cheek, or just halfway down?" (Or words to that effect.) A heaving bosom (at least at that age) was not within her repertoire. I almost said "within her reach" but I don't know if she ever acted with that scene-stealer, Olivia de Havilland, who was notorious for her own heaving bosom, which apparently she could inflate and deflate like a pneumatic air-mattress. Come to think of it, I don't want to place Olivia's bosom within reach of Margaret O'Brien under any circumstances. That's just a little too "Last Emperor" for me.

I loved Zuzu when we ate there last year. Stone, there are more Napa recommendations in this thread. (I definitely recommend going to the Oakville Grocery Store and perusing the deli and condiments.)

I used Localharvest.org to search for restaurants in Georgia that use organic ingredients, and three turned up. (Surely there are others.) Bacchanalia (also a member of the Chef's Collaborative) Bacchanalia website 1198 Howell Mill Road Atlanta, GA 30318 (I'm impressed.) Floataway Café (owned by the same chef-owner of Bacchanalia—also a member of the Chef's Collaborative) 1123 Zonolite Rd. NE Atlanta, GA 30306 Longstreet Café 1043 Riverside Terrace Gainesville, GA 30504 "We are a rare old time Southern Cafe. We still peel potatoes for cream potatoes, shuck white silver queen corn, handbread fish and chicken, use local produce when in season. By far Gainesville Georgias busiest restaurant. When you visit us you will not be disapponited in the food or the price." Do you know about Star Provisions? ChefsCollaborative.org lists one more restaurant: Woodfire Grill 1782 Cheshire Bridge Rd. Atlanta 404-347-9055

www.gunbun.com = Gundlach Bundschu website

So "renowned" is a better word? Yeah, maybe. "Deservedly famous" "Highly publicized"? It's hard to come up with new praise.

I hope you're not talking out of your butt, sweet cheeks. Ahem. I, too, wondered about rieslings...and also Frog Leap's "Leapfrogmilch," which has that beautiful, sweet/dry combo I love in these grapes. In a similar vein, what about the Austrian Gruner Veltliners? I love them.