Phaedrus's Profile

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Food Porn, French style.

Mar 26, 2014
Phaedrus in Food Media & News

60 Coolest people in Food and Drink 2014

Mar 26, 2014
Phaedrus in Food Media & News

Sous chef: 24 hours on the line

Really loved this book. I highly recommend it. I got an advanced copy from the publisher.

https://www.kirkusreviews.com/book-re...

Mar 24, 2014
Phaedrus in Food Media & News

Man vs Food's Adam Richman admits fans expect him to binge but says 'slimming down has boosted my confidence' -Mirror

Mar 14, 2014
Phaedrus in Food Media & News

A book review for two books on agri-business from opposite sides- NYT

Mar 01, 2014
Phaedrus in Food Media & News

Italian Fund Plans 'Disneyland of Food'

Feb 27, 2014
Phaedrus in Food Media & News

Thomas Jefferson and creme brulee

Feb 17, 2014
Phaedrus in Food Media & News

What Honest Abe's Appetite Tells Us About His Life

Feb 17, 2014
Phaedrus in Food Media & News

Top Chef NOLA - Ep. #17/Finale Part 2 - 02/05/14 (Spoilers)

There is a saying in Chinese about painting legs on a painting of a snake. The essence of the saying is that you need to be as elaborate as you need to be but no more because to overdo it is like painting legs on a snake. That is what the extra dishes does.

Feb 06, 2014
Phaedrus in Food Media & News
3

Top Chef NOLA - Ep. #16/Finale Part 1 - 01/29/14 (Spoilers)

Ugh, I can't stand Alex G. Even though she has more cred as a chef, her method of delivering her opinions make me cringe, much more so than Padma.

Feb 02, 2014
Phaedrus in Food Media & News
1

Unusual request-Bar/Pub in Pittsburgh

Thanks.

Jan 30, 2014
Phaedrus in Pennsylvania

Unusual request-Bar/Pub in Pittsburgh

One of our colleagues that we usually see during our engineering conference has passed away suddenly. Our conference will be in the city of Pittsburgh this September (2014).

I am looking for a bar/pub/brewery that can accommodate a smallish group, maybe 20 people in a private room where can all gather and properly mourn our friend. He was a great lover of food, coffee, beer, wine, conversation and humor. So we don't want it to be down but we also don't want some place too loud or rowdy. We are at the David Lawrence Convention Center and we are all staying in the vicinity. Some place within walking distance would be preferable.

Thanks in advance.

Jan 30, 2014
Phaedrus in Pennsylvania

Top Chef NOLA - Ep. #16/Finale Part 1 - 01/29/14 (Spoilers)

Outstanding recap as always Linda.

Not a fan of Nina, and becoming less and less as the series move on. Nothing to do with the culinary expertise, she just rubs me the wrong way.

Not a fan of Nicholas either. Too whiny.

My girl Shirley got sent home. Not happy. Fei chang bu hao.

Jan 30, 2014
Phaedrus in Food Media & News
2

Do Chowhounds Tend To Be Creative/Artistic?

There is artistry and creativity in all human endeavors. To limit the definition to just the fine arts is to deprive us of the vision to see art and creativity everywhere. Sometimes it takes an educated eye to see the artistry in a technical manifestation but it is there.

I am a research and development engineer, I deal with trying to make working products out of raw material. Some of what I see out there is incredibly creative, just different from what most infer from the words: artistic and creative.

Jan 29, 2014
Phaedrus in Not About Food
5

Top Chef NOLA - Ep. #15 - 01/22/14 (Spoilers)

West lake fish. Oh my!! That dish is incredible.

And the food porn from Emeril's restaurant. We need more dammit!!

As a side note, I like this Emeril much more than the over the top version of Emeril, the one who was atop the Food Network empire, the Emeril of Emeril LIve. This Emeril is a gracious, calm, intelligent, and shy guy who knows a lot.

Jan 23, 2014
Phaedrus in Food Media & News
9

Top Chef NOLA - Ep. #14 - 01/15/14 (Spoilers)

This is why I don't watch Chopped.

Jan 20, 2014
Phaedrus in Food Media & News
1

Top Chef NOLA - Ep. #14 - 01/15/14 (Spoilers)

+100 for using the word perspicacious.

Jan 19, 2014
Phaedrus in Food Media & News
2

Top Chef NOLA - Ep. #14 - 01/15/14 (Spoilers)

I have had fantastic fusion and I have had terrible fusion. As with all things, it all comes from the inception point of the idea, whether it was a sincere attempt to create something new AND if there is a respect for the traditions of the original cuisine.

The bad cuisines have always come from people doing it by rote or for intellectually lazy reasons.

Jan 17, 2014
Phaedrus in Food Media & News
3

Top Chef NOLA - Ep. #14 - 01/15/14 (Spoilers)

I still think that Brian had been cruising through the season. I have not been impressed. he does just enough to be not last. Nicholas hasn't been as consistent, he has terrific days and he has totally moronic days.

Jan 16, 2014
Phaedrus in Food Media & News
1

Top Chef NOLA - Ep. #14 - 01/15/14 (Spoilers)

Which happens all the freaking time!!!

I have sworn off even trying to order chicken at American restaurants now.

Jan 16, 2014
Phaedrus in Food Media & News

Top Chef NOLA - Ep. #14 - 01/15/14 (Spoilers)

Just to be a prick?

Jan 16, 2014
Phaedrus in Food Media & News
3

Top Chef NOLA - Ep. #14 - 01/15/14 (Spoilers)

One thing that I have observed is that authenticity has been diluted in today's foodie dominated world. While I can appreciate the need to innovate and to create new versions of the tried and true, it irks me when one of the pretenders seeks to rewrite history by claiming to be the real and true version of a particular dish. This is what Roy Choi did. And this is what I am rebelling against.

There is a cultural and social context for every thing that we humans do, food and cooking is one of those things. It's fine if you prefer a newer version of a food tradition but to claim that the newer version is more authentic, I just shake my head at the gall.

Jan 16, 2014
Phaedrus in Food Media & News
2

3D printing cakes and chocolates

Jan 14, 2014
Phaedrus in Food Media & News

3D printing cakes and chocolates

http://www.ndtv.com/article/offbeat/t...

Here is a photo of what is possible.

Jan 14, 2014
Phaedrus in Food Media & News

3D printing cakes and chocolates

Don't know about the material, but I keep track of new technology for my job and the 3D printing technology is in the super fast track in terms of development. Chances are there will be something new every week.

Jan 09, 2014
Phaedrus in Food Media & News

What's unique in Austin?

Drive out to the Salt Lick. Awesome BBQ.
http://www.saltlickbbq.com/

I also liked Iron Works
http://www.ironworksbbq.com/

Guero's for Tex-Mex.
http://www.guerostacobar.com/

Or Chuy's
http://www.chuys.com/

Fonda San Miguel for genuine high end Mexican food (Not the same as Tex-Mex). Their Sunday brunch is to die for. If you will be there on a Sunday, do definitely try this, you won't be sorry.
http://www.fondasanmiguel.com/

Kerbey Lane has always been a casual favorite.

Jan 09, 2014
Phaedrus in Austin
1

Cute kid and the story on Budnip

Jan 08, 2014
Phaedrus in Food Media & News

3D printing cakes and chocolates

So here is where my daily job intrudes into my Chowhound habit. 3D printers are all the rage in manufacutring, there are even ongoing projects on creating human body parts with 3D printers. But this is really pretty cool and opening up the possibilities for bakers and chocolates makers.

http://online.wsj.com/article/PR-CO-2....

Jan 08, 2014
Phaedrus in Food Media & News

Top Chef NOLA - Ep. #12 - 01/01/14 (Spoilers)

For everyone who bitches about Padma, I have three words: Katie Lee Joel.

Jan 08, 2014
Phaedrus in Food Media & News
5

13 of the Most Extraordinarily Useless Food Inventions of 2013

http://foodbeast.com/2013/12/23/13-of...

2 and 5 are extremely useful. 3 is just pathetic.

Dec 29, 2013
Phaedrus in Food Media & News