Toliver

Is there an eGullet dictionary of food terms and dishes? This could be a good beginning.

If it's on my plate and it ain't cooked, it'd better be sushi or salad. Otherwise it's going to be sent back to the kitchen to be cooked properly.

Fatburger.

I wonder, though, if you could have capitalized on your artistic ability and gone the other way. Since it was intended to be a restaurant geared for kids, why not make the drawings look like a kid drew them? Draw the pictures with crayons. Make the drawings colorful and simplistic (i.e., kid-like). Write captions with a couple backward letters and so on. It would fit perfectly with the theme and would be geared towards your target demographic. I guess I am having trouble understanding why someone in training to become a chef needs to also have the hand of Da Vinci when it comes to drawings?

My best friend and I were in search of the perfect martini in the Gaslamp District in downtown San Diego. We found it at Croce's...I can still taste the king-sized garlic marinated olives. But for dinner we ended up at Dakota's up the street where I had Horseradish-encrusted salmon with garlic mashed potatoes and grilled asparagus. We kept ordering enough martinis through dinner to attract the attention of the manager who sent over a complimentary dessert sampler. I think I remember I having a good time and a very good meal.

what percentage of fast food commercials show actual bite action? What's your yardstick? In both the current Carl's Jr. campaign and in the new "I'm Lovin' It" McDonald's campaign (when they actually get to the point in the commercial where they show the young kids eating a burger), there's serious bite action going on. And chewing action, and dripping action...

While I haven't had the Pom juice that's being sold, I have had it from my local farmer's market. In fact, they also make fresh pomegranate-apple juice that tastes great.

I've seen the RB-BK spot once. It looked very similar to his PBS show where he's wandering the stalls of the farmers market looking for fresh ingredients for whatever he's about to cook. Coincidence? I think not. And, given the previous discussion of this in this thread, it's my impression that he distinctly does NOT take a bite of the sandwich at the end. Yes, it looks like he is about to...he has his mouth open and the sandwich in there as if he's going to take a bite, but there's no "bite action". This sandwich is just...in his mouth. It struck me as pretty odd now that I think of it. Perhaps he was tired of taking "real" bites in earlier takes and so he just faked it in the take they used in the spot.

Thanks for the definition. This was new to me. I guess I need an Old Fogey's dictionary. Also new to me is Jacqui Malouf being called a "comedian" in the article. Who knew? Glad to see she has moved beyond the Flay-man and is married now.

You want more than the two huge lists of food on page 3? Mea culpa. Went from page 2 to page 4....I thought it was a short week! Thanks for pointing it out.

And I guess there was no food served at the party either since it wasn't blogged. [makes note to bring his own food if invited to one of Bruce's parties] [makes second note to bring at least an apple and a banana ]

Marsha, I'm sorry if I come across sounding like Miss Cleo meets Pollyana, but I believe that things happen for a reason. You were there, at that time and that place, when the Chef asked someone to step forward and "do desserts". You said "Yes" and are now on a new path in your life. That's Destiny with a big "D". Are there others who are more qualified for the job? Of course, there are. But had they been meant to get the job, they would have been there with you in that meeting and would have said "Yes" to it before you did. Should you have turned it down? Doesn't matter. You didn't. Start swimming. As for being nervous, that's perfectly normal. Your confidence will come with each day as a "DD" ("Dessert Doer"...since they haven't given you the PC title yet ). I can't think of a better way to get a rounded education on your way up to eventually becoming an executive-chef (or whatever you want to become in your career) than to work as an untitled Pastry Chef. You'll claim that title eventually. Take solace in the fact that even though they aren't calling you "Pastry Chef", at least they aren't calling you "Janitor", either!

A beautiful post. How grand to have so much Poetry & Prose strewn bountifully about on eGullet. edited to add quote

HUh ?, what's this mean? She's providing a running total of the cookbooks confessed in this thread.

My only point about beating the dead sodium horse to death is that RB is trying to position the sandwich as healthy. Anything that contains half of your daily recommended allowance of salt in one sitting (see chart) can't be all that healthy for you. It's a lie to say otherwise. And comparing this BK sandwich to a Subway sandwich (just as high in sodium and also being positioned by Subway as healthy) is like comparing salty apples to salty apples. Edited a turn of phrase.

Of course I did. Wishing you nothing but the best. And I think tammylc needs to be tagged to do another foodblog when the cravings hit in a couple months. That should be interesting!

Wow, this sounds good. Jinmyo, do you leave them whole when roasting or are they cut up? I'm just trying to imagine the frittata with the whole brussel sprouts bulging forth...

tanabutler, Thanks for taking the time to post this. It's interesting to see, again, RB is pointing out the "healthy" aspects of this sodium bomb of a sandwich. He has high hope for the future. Unfortunately, it's not realistic. The marriage of High Volume Fast Food and "organic options" isn't likely due to the prohibitive cost of organic anything.

Enjoy it while you can...I believe this becomes a no-no after awhile. Eating every 2-3 hours, eh? This will be an interesting blog...let's see if you can outdo NeroW!

Sara Moulton on FoodTV has a similar recipe on her "Cooking Live" show. The halved brussel sprouts are steamed in a covered skillet and when the water is mostly gone, dijon mustard is added along with S & P. She also did a shredded brussel sprouts recipe which I haven't tried but it sounded interesting. And once she had on a "slow cooking" guest and I believe they made slow cooked (as in "all day") brussel sprouts swimming in butter. They looked dark brown and decadant.

I'm not sure if this has been mentioned yet but Bon Appetit has a "30 Minute meals" recipe section towards the back of each issue.

Welcome to eGullet, scopra!

Congratulations, Marsha! Sometimes doors open to us for a reason...I have nothing but confidence in you. I think F.G., Jason & tryska are right. Something with peaches, pecans or bananas screams "southern" to me. Banana desserts, while seeming more common denominator-ish (i.e., white trash), also tend to be involved in a lot of comfort foods. And I keep assosciating chocolate with the banana...a yin-yang mousse or chocolate cake with a banana liqoure sauce? Or a banana coconut cake? With a chocolate sauce? The combinations are endless...chocolate bourbon pecan pie...peach shortcake with a bourbon sauce? I sound like a lush with bourbon on everything! Or, it sounds summery, how about a Mint Julep granita? Let us know what you come up with!

Now there's a thought...great suggestion! My brother gave me a jar of Ming Tsai's Wasabi Powder (found at Target) and now I know what I can do with it. Thanks again!

I googled it and saw the price per can. That tuna better give me an orgasm for that price! Yikes!