Phaedrus's Profile

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Top Chef Boston – Ep. #6 – 11/19/14 (spoilers)

Just throw red raw meat on the table and Gronk would be very happy.

13 Amazing Food & Life Hacks You Need to Know Right Now

This is so awesome. I am ticked that I didn't think of them first.

Nov 19, 2014
Phaedrus in Food Media & News
1

Top Chef Boston – Ep. #5 – 11/12/14 (spoilers)

I like Hugh. A lot. Spot on comment and hugely hilarious. Bye bye Aaron, don't let the big boot kick you too hard on the way out.

Next out: Katsuji, if you are believe the evil villain scale.

Why is Cheese Forbidden in Authentic Italian Fish Cookery?

I grew up in Taiwan, well until I turned none. I never had cheese until I emigrated to the US. At that point I went crazy on cheese, mainly on pizzas. Now, as I got older, I find that I am not lactose intolerant, and I find that many Chinese folks that I know are the same way. Just a data point.

Nov 11, 2014
Phaedrus in General Topics

Top Chef Boston – Ep. #4 – 11/05/14 (spoilers)

Here is an article in the New Yorker on the Gluten free explosion.

The research shows that what most non-celiac intolerance of gluten actually comes from reaction to FODMAPS, a carbohydrate that sneaks in to the system with glutens.

http://www.newyorker.com/magazine/201...

I hope the article is free.

Nov 11, 2014
Phaedrus in Food Media & News

Top Chef Boston – Ep. #4 – 11/05/14 (spoilers)

I saw the quick fire but had to go to bed. I'll watch the rest tonight. Surprised that Aaron did so well. I was kind of thinking that there was going to be bloodshed.

Nov 06, 2014
Phaedrus in Food Media & News

Things chefs say: 18 secrets from the kitchen

Pretty cool sayings.

Nov 06, 2014
Phaedrus in Food Media & News

Top Chef Boston - Ep. #3 - 10/29/14 (spoilers)

Great read, thanks for posting.

Nov 05, 2014
Phaedrus in Food Media & News

Top Chef Boston - Ep. #3 - 10/29/14 (spoilers)

What if you were a slacker and forgot that Top Chef is back? Wait agonizingly until the start showing repeats? Why NO!!, you read the Linda Whit recaps! Much better than waiting and you don't miss a thing. Thanks Linda. I am back on track now.

How Katz’s Delicatessen Stays in Business Against the Odds

Interesting view of the business model for a deli.

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