Stone

It's dual sensor (meat and oven) and wireless. Here's some discussion from tvwb: http://tvwbb.101inc.com/ultimatebb.cgi?ubb...ic;f=4;t=001998 And here's a tvwb discussion trashing the polder dual use probe: click (You do have to register.)

By the way, some very good smoking discussion on the virtual bullet site: http://tvwbb.101inc.com/ultimatebb.cgi And they have polls!

I just ordered a Maverick et-73 from Gadget Source. $45 including shipping. This better be the last dollar I spend on a thermometer.

One of the things I've noted in my limited experience with haute-y tasting menus is that the food is rarely if ever hot. I think because so many of the pieces of the dish are prepared separately to then be assembled and touched up.

Here is their latest response. I believe I'll let the issue die now: By the way -- are there any smug scientific bastards left who can explain to me why heat from a flame (12" away and under a water bath) is different from heat from an oven?

But I think the point many people are trying to make, and the point I wanted to discuss when I started this, is that the title "Chef" does include a value judgment. There are many words, titles, etc., in our language that carry a connotation well beyond the dictionary definition. That's why I would think Bourdain is and will remain a chef even if he never entered a kitchen again; but a guy who graduates CIA and then goes to work developing new sauces for Quiznos is not. And from what I can tell, there's a whole lot more cooking to Iron Chef than there ever was wrestling to professional wrestling.

yes. he paid his dues according to the right people. But he no longer runs a kitchen? Does he? Or does one only have to pay once for lifetime membership?

Depends what type of locals you're referring to. Can you be more specific? What cuisine? How pricy/fancy?

Is Bourdain still a chef?

Anyone think the guy that invents Wishbone salad dressings deserves to be called Chef? Or Chemist?

I didn't desire restitution. I desired venting.

Consider yourself lucky. Carry on.

(Seven pages, and no Plotnicki, no LML, no Nina, no Cabrales. I'm proud of myself.)

Does this place serve Gypsy food? Django.

Stone, If we came to universal agreement on the legitimate use of the title "chef," what difference would it make? None.

So, the head of the kitchen at Quiznos and Pizzaria Unos and McDonalds is a "Chef"?

The latest: Me: Them: Me:

No, they're con-men (and women) fooling idiots into thinking it's trendy to drop big change on a salad. Oooh, nothing's been heated over 120 degrees . . . . Not an opinion based on factual information. "raw" means not heated over 108 degrees. Some food fabrication leaders say 120 so they can use fermented products. But its just not raw. A con man gives you nothing for your money. That statement is coming from non fact based material. But everyones entitled to their opinion no matter how warped it may appear. Is the guy with the cheapest salad on the block the real mccoy? Or is serving the cheapest salad just that, serving cheap absurdity on a plate? Well, perhaps this belongs on another thread, but . . . To me, if, in fact, these folks are calling themselves "raw food technicians", it suggest that they're trying to use a fancy sounding name to cover up the fact that they're really just making salad. Just like the guy at Starbucks who calls himself a "register associate" (yes, that's true). But you are right, I'm just spouting off from ignorance -- I've never been to any of the raw food places. Although someone who's palate I admire went to Roxannes (in Marin) recently, and her reaction was, "it's not bad, but why all that money for a gimmick? It's not really cooking."

I think Spencer and Inventolux are engaged in the age-old debate between formalism and liberalism (small L). A formalist finds a rule that sounds easy, precise and complete. You graduated from law school, you're a lawyer. You graduated from dental school, you're a dentist. You graduated from chef school, you're a chef. It's logical, and frankly, it sounds correct. You may not be a good chef, or a practicing chef, but you're a chef. Spencer is looking at it more ethereally. Kind of "I know it when I see it" approach. No bright lines, no easy answers. Everyone will agree in the middle and disagree at the fringes.

No, they're con-men (and women) fooling idiots into thinking it's trendy to drop big change on a salad. Oooh, nothing's been heated over 120 degrees . . . .

My friends throw a Pigstock every year. I love Jaymes too. And I think she should be posting more.

I know this isn't what you're looking for, but you can always make your own homemade cole slaw. It's really very easy and only takes a few minutes.

Some are. When it's good it's great. When it's bad, it sucks. Like most jobs. (not that I do copyright law.) And pogo's not completely correct. You don't pass the bar to become a lawyer. You pass the bar to become licensed to practice law.

Anyone know what "wifi" stands for? Is it a play on "hifi".

I just read that Keller has seen a few specialists about having Spencer removed -- or at least lanced.