Phaedrus's Profile

Title Last Reply

One Lab’s Quixotic Quest for New Flavors | MIT Technology Review

Very cool article about food labs.

Oct 04, 2014
Phaedrus in Food Media & News

Top Chef restaurants searchable map on Bravo website

http://www.bravotv.com/bravo-chef-fin...

Handy dandy map on Bravo to find Top Chef alum's restaurants. Not a great search function, kind of clunky but it will do.

Sep 07, 2014
Phaedrus in Food Media & News

Katie Lee (Joel) - LG Commercial

I wonder what the producers saw in her, or were they just banking on a last name, that's also not hers.

Jul 15, 2014
Phaedrus in Food Media & News

How cell phones slow down restaurant service

http://news.distractify.com/culture/c...

Very interesting, although perfectly obvious after reading about it.

Jul 13, 2014
Phaedrus in Food Media & News
1

Ordering in a Chinese Restaurant (split from San Francisco board)

There is a Japanese place here in southwest Ohio that serves superb sushi and also does thew teppanyaki grill thing as well. The owner is Japanese and he takes great pride in his cuisine. His clientele is mainly made up of Japanese engineers who are working at the local Japanese auto plants etc. so he is very aware of what he serves and how he serves it. Having said that, he absolutely refuses to do sukiyaki and many of those kind of dishes. I thought it was because he couldn't make a profit on it, he said that was partly the reson, he said the main reason was because he couldn't do a perfect job of it and the Japanese clientele would walk if he did a mediocre job.

The reason I am telling this story is to emphasize the huge difference in the dishes within Japanese cuisine alone. So please don't assume anything unless you are very aware of the philosophy of that particular restaurant.

Jul 13, 2014
Phaedrus in General Topics

Nathan Myhrvold's Recipe for a Better Oven

Well, this article came from the Institute of Electrical and Electronic Engineers, so it was written for that audience in mind. I thought it might be interesting for people who are on this board. Obviously not you.

Jul 04, 2014
Phaedrus in Cookware

From Botanical Gardens Intern to Anthony Bourdain’s Assistant

We're Fishing the Oceans Dry. It's Time to Reconsider Fish Farms.

http://www.motherjones.com/environmen...

Very interesting. Vegetarian fish.

Jul 02, 2014
Phaedrus in Food Media & News

Nathan Myhrvold's Recipe for a Better Oven

http://spectrum.ieee.org/consumer-ele...

Indulging the Chowhound and the dork in me.

Jul 02, 2014
Phaedrus in Cookware
1

Kitchen Nightmare Over- Not so successful

http://www.grubstreet.com/2014/06/gor...

Apparently, the survival rate was less than stellar. I'd like to see the success rate of his British series as well as those of Restaurant Impossible.

Jun 25, 2014
Phaedrus in Food Media & News

Nathan Myhrvold feeds Ferran Adrià -NYT

http://www.nytimes.com/interactive/20...

Food porn with descriptions.

Jun 13, 2014
Phaedrus in Food Media & News

Top Chef, Season 12 will be filmed in......

Fictitious Dishes: Elegant and Imaginative Photographs of Meals from Famous Literature

Jun 03, 2014
Phaedrus in Food Media & News
1

NYT Review of Dan Barber's new book The Third Plate

May 31, 2014
Phaedrus in Food Media & News

Colicchio on The Food Movement and it's lack of effectiveness

Apparently, they are on a media blitz. Much respect to the Chef for speaking up for what he believes.

http://www.nytimes.com/2014/05/18/nyr...

May 27, 2014
Phaedrus in Food Media & News
1

Colicchio on The Food Movement and it's lack of effectiveness

http://billmoyers.com/2014/05/19/it%E...

Just saw this on Bill Moyers site. I am sure this will elicit responses, both positive and negative from the Greek chorus. I personally find it pretty well thought out.

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.

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.

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.