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At Titanic Themed Dinner Club - Bad Taste?

Haha! I want to tell you that was autocorrect. I really, really do.

Jan 30, 2012
OnBlank in Not About Food

At Titanic Themed Dinner Club - Bad Taste?

Seriously? Nobody has suggested a Downtown Abbey-themed menu? This will solve all your problems, be the same culture and time-period as the Titanic, be in great taste as Downtown Abbey is very hip right now, and you don't have to even touch on the idea of cruise ship disasters.

Jan 30, 2012
OnBlank in Not About Food

Service biases against non-drinkers?

Ha! I've received bad service BECAUSE I ordered alcohol. Very memorable experience: sports "grill" with a few specialty beers. When I asked the waitress what one type was like she got indignant and replied with, "I don't drink." The rest of the meal was weird and she coolly ignored us for most of it. Of course, I'm in Utah. Maybe you should come out here!

Jan 02, 2012
OnBlank in Not About Food

The 4-Hour Chef Boils Eggs with His Mind

I may buy it simply because of who is on the cover. (Bork bork bork.)

Aug 26, 2011
OnBlank in Features

Question ?? size of a glass wine pour

We usually see $15-20. The state controls all liquor sales so there is little we can have by way of sales or promotions on actual booze but many restaurants will use the corkage fee as a promotion, like a newspaper coupon for "$5 corkage."

Apr 13, 2011
OnBlank in Wine

Question ?? size of a glass wine pour

I live in Utah, so even if the restaurant isn't shorting you, the pour will still be small. The only way to combat this is to order by the bottle or bring your own and pay corkage. This isn't all bad, though. Usually when I get it by the glass the previously-opened bottle hasn't been vacuum-sealed and is starting to taste funky. I've also been given a tiny glass filled to the top--which I appreciate--which leaves no room for swirling, etc. If you order a bottle, you may drink as much as you like and fill the glass however you like.

Apr 13, 2011
OnBlank in Wine

Ask RuBo: When Does Celebrity Chef Peacocking Go Too Far?

"Final?" WTF?

Feb 16, 2011
OnBlank in Features

Ask RuBo: Cell Phones at the Table, Neurotic Food Whims

Good hell, people. If you don't like the column, don't read it. We are overwhelmed with foochebags, celebrity "cookbooks," and chef worship (particularly when they don't even write their own recipes any more). I think it's refreshing to come across an opinion that is NOT gushing about having a culinary boner for Ferran Adria, even if it is a purely fictional, delightfully foul-mouthed one.

Jan 25, 2011
OnBlank in Features

Ask RuBo: Defriended After a Birthday Dinner

"EVOO." *shudder*

Jan 05, 2011
OnBlank in Features

Good food and arrogant SOB restaurant owner - which trumps?

You're just buying a sandwich, not a wedding dress or life insurance. If the pastrami is fabulous, who cares about enduring 5 minutes of asshole for 10 minutes of delicious? Don't take it personally and enjoy your food.

Now, if the food ever stops being good, then you're paying for insult AND injury and it's time to bail.

Dec 30, 2010
OnBlank in Not About Food

The Last Kodachrome Christmas

Absolutely stunning. What a beautiful tribute to an era of film and food. Well done, Chow, well done.

Dec 10, 2010
OnBlank in Features

Bourdain's Medium Raw Challenge

There was an obscure option where you could just register an account with the challenge website, but of course they pushed the Facebook crossover heavily. I will concede I'm happy to see the winner only had a few votes. I was sure this was going to be about how many Facebook friends you could get to vote for you daily.

Nov 03, 2010
OnBlank in Food Media & News

Bourdain's Medium Raw Challenge

I'm happy to see I'm not the only one unsatisfied. The winning entry certainly wasn't what I would expect to see as a foreword. I'd venture that's exactly why it was chosen. Bourdain seems to make an example of operating counter to what is expected.

And yes, I submitted one. An essay/epiphany that reminded me that I love to write and will henceforth be writing about food. Disappointed I wasn't awarded that instant endorsement (and ten grand)? Of course. But not a total loss. See you in the blogosphere. I'll be food blog number 7,000,001.

Nov 03, 2010
OnBlank in Food Media & News

chicken/pork + apricot preserves + dijon + which herbs/spices?

Sage should be a good addition here. If you have it fresh, I'd do a sage chiffonade and sprinkle it over the top of your dish at the end. You could also fry it (gently) until crispy in butter and sprinkle over the top for a nice delicate herb-y crunch. Sage works so well with chicken or pork anyways, and works like a dream with sweeter tastes like roasted butternut squash. Good luck!

Sep 27, 2010
OnBlank in Home Cooking