thebordella's Profile
New gas oven - how often should burner cycle?
I am a new owner of a gas KitchenAid Architect II series range/oven. I have been stuck with electric for many years, so it's been a treat to get back to gas, albeit in this case propane (the range was converted per instructions).
The range top and oven all seem to function perfectly, so this is really just a question out of curiosity -- I notice that the oven cycles on and off quite a bit. For example, at 300 or 400 degrees for any length of time, the flame will run for a couple of minutes at most (maybe less) then go out for a minute, then relight. I mainly notice because you can hear the "pop/hum" of the flame lighting.
Is it normal to cycle so often? I suppose that with my old electric range I had no idea how often it cycled since I couldn't really hear the faint hum of the element from the next room.
Cook's Illustrated parody: The Day I Killed a Man
http://www.iwritefunny.com/2011/11/29/cooks-illustrated-the-day-i-killed-a-man/
Speaking of weird food/health news: Salt is healthy!
Another take on the subject:
http://www.stuffthatcankillyou.com/too-much-little-salt/
Any Clever Offbeat Advice for My Kitchen Redesign?
Oh, sorry -- you mount the slatwall panels (or strips) to regular drywall. The panels are usually 3/4 inch thick.
Here is some slatwall mounted in a garage:
http://www.optimizedstorage.com/images/links/slat-wall4.gif
Here is some slatwall in a possible kitchen usage:
http://www.storewall.com/skin/frontend/default/default/images/pantry-storage-big.jpeg
You can buy standalone slatwall displays but these cost a lot more than wallmount panels.
Any Clever Offbeat Advice for My Kitchen Redesign?
I haven't seen this posted yet, and it is probably unconventional: slatwall.
Doing a DIY home kitchen reno right now, and my plan includes mounting slatwall. You typically see this stuff in retail spaces to hold merchandise hooks and such. The cool thing about slatwall is that the slots are industry standard and there are countless (relatively cheap) attachments you can get to hook into the wall -- hooks, brackets, shelves, etc. Plus, loads of flexibility.
Most slatwall is sold in 4'x8' panels, but you can also buy slatwall "strips" that you can position with more flexibility. Many vendors sell slatwall both for retail and commercial buyers, and with many finishes, from plain unpainted MDF to bare aluminum to powder coated to melamine in various colors.
Cole Slaw at Allen & Son
On a recent trip to the Triangle area, I visited the highly rated Allen & Son for barbecue. Indeed, everything about the food was excellent. Love the hush puppies, double love the barbecue, and would be happy to expire from a pecan pie coma.
I was particularly struck by the cole slaw, the one dish I might have a shot at making at home. The cabbage was finely chopped rather than sliced. The mayo component seemed very thin, and the dominant taste was a sharp vinegar flavor. Does anyone know if this cole slaw is a particular style of the region, or particular to Allen & Son? In either case, does anyone have any pointers to a recipe of a similar kind of cole slaw?
What to do with slices of country ham?
On a recent trip to North Carolina, I was at a pork store where they sold many forms of "country ham". Having only read about country ham before, but otherwise being quite fond of all things pork, I wanted to give it a try. Rather than buy a whole ham, I bought a vacuum-packed selection of slices. Large, but thin slices from the center of the ham.
Excited to try my country ham this morning, I realized that I didn't quite know what to do with it. Treating it like a conventional ham steak, I took one slice and seared it in a hot pan on both sides until it browned a bit and the juices started to run.
My understanding is that country ham is cured and dried so I expected it to have a concentrated flavor. But...whoa, that was strong. Almost...and I'm afraid to say this about anything pork...almost too strong. It was a bit challenging to finish the cutlet. There was definitely a meaty pork flavor in there that I liked, but it was almost overwhelmed by the pungent overtones and saltiness.
I have several more pounds of these cutlets which I plan to freeze and use from time to time. But how? Are there other ways to prepare these slices that I'm missing? Thanks for any and all ideas!
The Greatest Dinner of All
I believe that you have hit upon what I like to call "the meaning of life". I discovered it in nearly the same way. In fact, I did indeed make my discovery in a place -- a magical, ethereal place -- where both an In-n-Out and Krispy Kreme exist (nearly) side by side in a kind of spiritual harmony.
My story of revelation: on a trip to the San Francisco area several years ago, we had one of those travel days where everything goes wrong. Our list of "foodie approved" SF restaurants was one story of bad luck after another -- full up, closed, and yes, even burned down (which we discovered after walking 20 minutes through some of the seedier parts of the Mission district). Tail between our leg (and stomachs growling) we retreated back toward our hotel out in suburban Daly City.
And there, just off the interstate exit, shone an In-n-Out beacon. Beside it -- Krispy Kreme. We already knew the glory of hot KK's. We (east coasters) had long read about but had not yet had been able to try the famed In-n-Out. And here, both in one night!
First we gobbled up our double doubles, animal style of course. Awesome. Glorious. Out in the parking lot, the HOT light blazed on the Krispy Kreme. A friendly server was handing out free hot KK's while we waited in line.
I no longer remember how many we ate. All I remember is waking up the next day wondering if it all was a dream (the scale said no).
Anyway, if you do the right thing and plan your future travels (or move your home) to where In-n-Out and Krispy Kreme do indeed live side by side, there is Daly City, CA. In fact, here is the Google map:
http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=in+and+out&sll=37.688626,-122.471058&sspn=0.01136,0.019033&gl=us&ie=UTF8&ll=37.688486,-122.472271&spn=0,359.996599&z=19&iwloc=A&layer=c&cbll=37.688573,-122.472273&panoid=HYKMcTYjyI-0Kyg6p7DlNQ&cbp=12,116.87,,0,2.52
(If you putz around in the street view you can nearly make out both buildings at opposite ends of the parking lot)
Chinese Food Network Presents: 3 Minute Meals
The cable company is always adding channels I didn’t ask for, but Chinese Food Network delivers recipes that are both quick and healthful — just stay away from the fried stuff:
http://www.iwritefunny.com/2008/10/09/chinese-food-network-presents-3-minute-meals/
Babbo Virgin Report
Like many on this board, eating at Babbo has been high on my list for a long time. Recently the opportunity arose, and so I thought I'd add another anecdotal experience to the existing mountain of reviews.
Reservations were made 30 days in advance for an early seating (5:30), which was not a problem. I was under the impression that 5:30 was the first seating (and that the bar opened at 5), although I have to say that when we showed up at 5:17 a number of tables were already occupied. I am assuming these people are special and possess extra chromosomes that mortals lack.
I'd read on this board and elsewhere that Babbo was more "casual" than people expect it to be, in terms of dress and decor and music. Although these are all very subjective, I actually found the space more "fine dining" than I'd expected. The decor, which seems a little stiff and generic, doesn't really match the supposed playfulness of the menu, but this is also an issue that isn't that important to me. I've read some diners put off by Babbo's selection of contemporary music. Our meal was accompanied by the entirety of Coldplay's "Parachutes" followed by a David Bowie album. This was fine with me, actually, and did do for the menu what the decor does not. Diners' dress varied quite a bit, from business suits to tourists in t-shirts. We dressed casual but respectfully enough to say that we cared at least a little bit.
Both our server and the sommelier were friendly and helpful. Neither seemed snobbish, nor were they unctuously fake.
We began with an order of the 2-minute calamari shared among 3 as an appetizer. This item is listed in the secondi portion of the menu, but our server said we could order it as a shared course. The calamari comes in a tomato broth which has a nice heat that builds and a sweetness that keeps you coming back. The squid itself is very tender. That said, was this my favorite calamari preparation? Not really. More on that later. We also began with a serving of salumi, which I believe was a soprasetta and a lamb prosciutto. Obviously these are high quality cured meats—no complaints here. Sweet, tender, and salty.
The server did explain that pasta courses could be ordered for sharing by the table (of 3), and we ordered three pastas to share. I'm not really sure what "sharing" meant, though, since the pasta courses did not arrive pre-divided. We're not very fussy, though, so we just divided the plates ourselves.
Our three pastas: beef cheeks, mint love letters, and pappardelle with wild boar ragu. All excellent, although our three diners split on their top picks. The pappardelle was my favorite, though it was certainly the heaviest dish. Beef cheeks a close second—interesting and compelling texture. The mint love letters are definitely minty—a little strong for me, but others really liked that fresh green blast.
We selected two secondi for three people, anticipating full bellies near this point. One was the duck. It was shared by the other two diners who pronounced it rich and delicious. I had ordered the pork chop. Admittedly, a potentially "safe" choice, but in fact I was well-rewarded—easily the best pork chop I've ever had. Incredibly flavorful, not just through the crust, but all the way through the thick center. An absolutely divine pork chop.
For dessert I chose a chocolate hazelnut cake. It was good, but is not necessarily going to stand out in my "desserts of all time" hall of fame. We also shared some scoops of the much-discussed olive oil gelato ordered for the table. Unanimous verdict: eh. Companion diners much preferred the gelatos that accompanied their desserts, a strawberry and a hazelnut. Not sure what the big deal is about the olive oil.
I am not a drinker, but companions enjoyed two quartinos recommended by the sommelier. To his credit he was entirely helpful despite us choosing from the less costly end of the wine list, and his picks were very much enjoyed by the drinkers. (I drank iced tea, which received prompt and courteous refills.)
Unlike some, I would not say that Babbo was the most amazing meal of our lives. And if it matters to you, it is obviously not cheap—with tax and tip the bill for three totaled about $350. Of course, we knew this going in and came prepared, so I am not complaining.
However, in the real world price does matter. While we ate at Babbo with our out-of-town visitor, we repeatedly found ourselves telling her about the dishes we order at a small neighborhood Italian joint in Carroll Gardens called Fragole. The grilled calamari at Fragole, for example, is simply wonderful—charred, smoky, tender—and turns us on in a way that Babbo's just did not. It doesn't hurt that they charge half the price for it compared to Babbo.
Also at Fragole, we simply love their pappardelle with braised short rib ragu. The dish shares related DNA with Babbo's wild boar version, but is in fact more delicate, at least equally flavorful, just as generous, and costs less than half the price. In fact, we took our friend to Fragole the night after Babbo just to compare and contrast.
My point is not to diss Babbo, or promote Fragole (just a satisfied customer), but to say that is more than one way to look at this equation. That said, if I found myself at Babbo again and ordered only the wild boar ragu and the pork chop, I would indeed be a very happy eater.
What are Ithaca's best kept secrets?
Have not been to Ca Phe yet, so no comment. In a small town like this there aren't many "secrets", in more ways than one. In thinking of my own reply, I'm lead to think of specific foods or dishes at particular places:
- Wings at Napoli's. Not exactly hidden, or a secret, but I do have a major weakness for their wings. Not precisely traditional, but delicious.
- Pancakes (blueberry) at Linda's Diner. Technically in Lansing. Actually North Lansing. On 34, past Bakers Acres. Huge, cheap, yummy pancakes. Rural diner vibe.
- Pork burrito at the Terrace Restaurant, Statler Hotel
- Friday fish fry at Max's (NOT Maxie's); yes, the Holiday Inn hotel sports bar. Anything else I've tried there has been as meh as you would expect, but their beer-battered fish, Fridays only, is a destination trip.
- Burger (medium rare, with cheese) at Boatyard Grill; sure, this place is not hidden, and it's no secret, and many people (rightly) consider it overrated. The secret is that the burger is not only excellent -- rich, beefy, and well-seasoned -- but the best value on the menu.
- Vegan cupcakes at Greenstar (in the fridge case by the deli). I'm not vegan nor particularly fond of many Greenstar edibles, but for some reason the cupcakes are outstanding.
- Fat Boy Bakery white whole wheat baguette, the one with the pointy ends. Only available at the Farmers Market these days (formerly also at Greenstar). Best baguette in Ithaca, like the real bread you would find in a real city.
- "Vegetarian salad" at Vietnam restaurant. The less-than-descriptive name actually yields a generous shredded cabbage (?) salad with carrots, squishy tofu, and peanuts, dressed with an addictively tangy sweet and sour vinegar sauce.
- And for the least hidden, least secret place of all: Wegmans! Bear with me -- moon cookies. Also known as black and white cookies. Not traditional at all, like I grew up with -- but better. Decadent creamy icing, moist cakey goodness.
Frank Pepe's Disappointing
Bah. Born and raised on NY pizza, and my first visit to Pepe's three years ago was a revelation. Best pepperoni pie I've ever had. Two visits since confirms perfection. I don't like clam pies, so if I had ordered that at Pepe's, I'd probably have been disappointed too.
One time we tried Modern on a swing through New Haven instead of waiting for Pepe's. Mistake. Bland imitation.
All you folks who actually live in New Haven and disdain Pepe's might as well just jump out of a top floor window now and end it all.
PS. Yes, buy the pitcher.
"(Blank) has gone downhill in the last few years..."
We do tend to have selective memories, which might explain why everything from food to movies to music seems to "go downhill."
Surely, some restaurants do actually go downhill. Maybe they expand too fast, or maybe they are forced by economics to take shortcuts. It can be a double-edged sword to become overly popular, because this can put pressure on the very resources you needed to make the things you got famous for.
That said, many eaters project their own perceptions onto things, too. You can't relive the novelty of a new discovery. We come to love a food, we keep going back for more, and eventually become accustomed to it. We may still enjoy it, but it's not going to have that same sense of wonder and awe it did the first time. I do think this phenomenon leads some people to wrongly attribute their shifting experience to the restaurant "going downhill".
Then again, we also change as individuals. Our tastes change. Our experiences accumulate. The best Thai restaurant in the neighborhood might not seem as amazing five years later, after you've sampled Thai in several other cities, or Thailand, even if that original restaurant is still serving the exact same preparations. The fast food you craved and inhaled in high school might just taste like a pile of salt thirty years later, even if the recipe hasn't changed at all.
I do think there is a tendency for us to see ourselves as static and the outside world as ever changing, when in reality, both factors change simultaneously.
Good topic!
how many Chowhounds are professional writers?
Full time writer: comedy -- print, web, and script; technology, journals and mass media.
Part time eater: would go full time, but doctor recommends against it.
Difference between a chowhound and food snob
Nutritionists are cyborgs who are merely designed in the shape of humans, albeit enviously thin ones.
Their view of food is akin to how the Mars Lander analyzes rocks on a foreign planet. Composition, mass, portion size.
The truth is that nutritionists themselves run purely on solar power.
do you get crabby when hungry?
Here's a slight twist -- I can get pretty crabby if I'm hungry for dinner and dinner isn't around the corner (or we haven't figured out something yet), but I don't get too irritated if I'm hungry for breakfast or lunch. I suspect a lot of this has to do with conditioning.
Also, just to add another data point, I'm a guy and I completely cannot relate to the stereotype of guys who "forget" to eat. Forget?! That's like forgetting to breathe.
I do have a friend (male), skinny little guy, who is very much a "MUST EAT RIGHT NOW!" person when he's hungry. Honestly, it can be a little inconvenient if we're out and I'd like to push through the hunger to find a chow-worthy experience, while he just wants to slam anything (preferably sugary) down his gullet right-that-very-minute.
Is truck produce getting better?
Local produce has a limited season in some places. I'm all over farm stands and markets when they're up and running. But come May, I'm not above buying grocery store strawberries. I know what to expect.
This year, I thought, hmm...the California-trucked strawberries seemed a little better than usual. They tasted kind of like strawberries. Or at least something resembling strawberries. A few even had "actual strawberry flavor."
Today I bought cob corn shipped from Georgia. It's been years since I have tried supermarket corn. When I have, it's been tasteless and hard, like something a cow would eat. (No offense to any cows reading this.) We do have wonderful fresh local corn -- delicate, tender, sweet -- but not this early in the year. Something irrational came over me seeing the Georgia corn piled up and it seemed cheap enough to try out.
You know, it was not terrible. It was veritably corn-like. I'm sure it is a high-sugar variety, and yes, the taste of sweet comes through more strongly than the corn. Clearly the fresh local stuff has a better balance. But still, this corn could be eaten and produce a corn-like experience.
I won't pretend this is a scientific sample. Nor am I trying to overstate the case. I know, you prefer local produce. Yes, yes. But do you think that mass-market produce has improved at all, perhaps due to pressure from the foodie movement? Changes in growing practices or breeding?
Have you ever lost a taste for something?
I hope this isn't hijacking the subject too much, but I can relate to "losing" the taste for certain foods for temporary periods of time.
Two examples that stand out are olives and spinach. These are two foods I can either be hot or cold on. If I'm hot on olives, then they're delicious and addictive. But when I go cold, I can hardly stomach their taste -- all I taste is brine and salt. This can happen even when the olives are from the same source.
We make spinach here frequently -- as in several times in a week -- for healthful eating reasons. When I'm "hot" on spinach, yum yum. I just reduce it down with some soy/lemon/sesame oil. When I go cold, it just tastes bitter and off and I just peck at it. As with olives, same source, same preparation.
Just a theory, but maybe it's a body chemistry thing. At certain times I "need" what is in olives or spinach and at other times I don't. Still, it's weird because this hot/cold thing happens only with a few certain foods. By and large I'm "hot" for most everything most all of the time ;)
The Food is Great But I'll Never Go Back
So then, to summarize: Chowhounds will go to almost any length in their hunt for excellent food, unless the place where it is found is: too hot, too cold, too loud, too crowded, too bright, too dark, overstaffed, understaffed, too attentive, inattentive, too big, too small, tables too far apart, tables too close together, too many children, and too many headless fish.
cornell university/ithaca visit with son need rec's
Olivia's advertises "local meat", which has always struck me as sounding a little creepy, but I did find their local roast chicken entree to be rather amazing. I would almost never recommend ordering chicken in a restaurant, but in this case, absolutely.
That said, I'm not as enthusiastic about everything else our party of four ordered. The price/performance ratio seemed dubious, besides the local chicken.
cornell university/ithaca visit with son need rec's
Sarah's was formerly Renee's patisserie. I think Sarah was a protege of Renee. Regardless, both incarnations are very good.
cornell university/ithaca visit with son need rec's
Been around here awhile, hope I can help. Coming from LA, you can obviously skip the Mexican. I would say skip all the Asian -- not that there isn't some good stuff -- it won't be better than what you have, but if your son is looking for local eats it might be worth the research.
Some comments:
Lost Dog Cafe is decent, not amazing, but friendly vibe and good enough food for 'college crowd' eats.
Nines: Bleh, but a seminal college experience, so might be worth it for that.
Glenwood Pines: I wouldn't go out of my way for their burger -- I like the burger at Boatyard Grill much better, if you like your burger "pure" (i.e. "about the beef" rather than unusual toppings). Boatyard isn't the best value across their menu, but the burger is pretty solid.
Dijon Bistro: Very excellent French bistro fare, odd location in a fringe part of town strip mall beside the DMV.
Just a Taste: Tapas -- very good, but order a lot if you don't want to leave hungry. Still, excellent quality.
Maxies: Love it. Go there.
Vietnam: It's a nice Collegetown staple for the students, but it's not gonna blow you away coming from LA.
Antlers: More of an 'early bird special' type crowd.
Mediterraneo: ?? Must be gone.
Cornell Dairy: Fun to visit and try things!
Purity: Our de facto old fashioned ice cream parlor. Ithaca claims provenance for inventing the ice cream sundae. Purity's product is fine but not especially special.
A few more candidates to toss in the ring:
Smart Monkey Cafe south of town is a new-ish organic cafe. It is a tad pricey, but the selection and quality is good, interesting, creative, different. (Alas, they don't serve monkey.)
Aladdin's in Collegetown is a solid middle eastern/natural-ish foods joint. Like a lot of places here, it's not the best of its kind you're going to find, but it is a college staple and is good for what it is.
Echo recommendation of food at the Farmer's Market -- lots of very good stalls there, besides the produce and crafts. The burritos, macro mamas, sticky rice thai, jung ching, the wood oven flatbread guy...
Pizza Aroma is good but it isn't really "NY style" if that's what you're after. If anything, it is more west coast in terms of eclectic toppings. While we don't have "true" NYC style pizza in Ithaca, close approximations include Ginos and Napolis.
Among higher-end meals (such as Pangea), my pick is actually The Heights. Perhaps the best, or at least among the 2 or 3 best, in town. Dress up food.
Enjoy!
Do you tip less if served by the owner?
I know, tipping thread! But bear with me...
On a radio program today I heard a caller ask about the propriety of a cafe owner sharing in tips on days when he works the counter along with employee baristas. The "expert" on air said that, here in NY, it was illegal for the owner to share in tips. This particular scenario aside, it got me thinking.
Sometimes a restaurant might be small and you know it's basically a one or two person show. Not formal table service, but maybe you place an order, grab a seat, and someone carries it over to your table. Perhaps that someone is quite clearly the owner or family of.
Do you feel that the standard tipping customs still apply? I don't mean legally (as in the cafe scenario).
On the one hand, the "server" is obviously not actually a waiter earning an artificially depressed wage. They own the place, and presumably their profit comes from your being a customer, not on tips.
On the other hand, perhaps you feel for the small business owner, and believe the extra 15-20% is justified on top of the food margins, even though it's all going to the same place.
Thoughts?
Cooks Illustrated Recipe: Boiled Water
Cooks Illustrated Recipe: Boiled Water
by Cooky McKitchener
Like many people, I enjoy the moist aroma and sinus-soothing vapors from a pot of boiling water. But it is often difficult to get a roiling boil just the way you remember it as a child. In my quest to perfect boiled water I began by collecting a dozen different recipes ranging from family hand-me-downs to restaurant standbys. But none of these recipes produced a water boil precisely as I remember it. Some were too slow and too dilute while others were dense and tough. All of the recipes shared a few typical ingredients, such as water. But otherwise they had little in common.
In my first effort to produce a reliable boiled water, I began with a cylindrical steel container, or “pot” as often called for in traditional recipes. Placing the pot four inches away from the flame, the water did eventually come to a boil, but it took six hours. This might have been acceptable in our grandparents’ day, but many of us no longer have so much time to spare. I then moved the pot closer, a mere two inches from the flame. Indeed, the water boiled in half the time – a big improvement.
Still, tasters said that the boiled water exhibited a “metallic” tang. I suspected this off-note might have been imparted by the steel container or “pot” itself. Next, I removed the pot from the equation, pouring the water directly into the flame. As I’d hoped, the water boiled almost instantly, exhibiting just the warm vapor I was looking for.
Although direct contact with the burner did boil the water quickly, testers found it difficult to get close to the liquid without having their faces burned off by the gas flame. Clearly I needed to find another way.
I then remembered a vessel I’d received as a gift from an ex-mother-in-law that has been kept in a remote storage locker for many years. I drove there in my car at a speed of 30MPH. After observing that it was taking a long time to get there, I increased my speed to 60MPH. This worked well and I arrived at my destination in half the time.
The vessel is constructed with a layer of ceramic enamel enrobed over an iron core. It can hold about 8 quarts of liquid and weighs 400 pounds. I strapped the container to a trailer hitch and returned to the test kitchen.
Because of the vessel’s weight, I used a winch to lift it onto the burner. Once in place, I filled it with water and lit the stove. Voila! In just about ten minutes, there was a perfectly boiled pot of water. The steaming vapor had just the level of moisture I’d remembered, and because of the enamel coating, the boiled water did not take on any unwanted flavors.
BOILED WATER
1 heavy enamel-coated iron pot with winch
8 quarts of water
Lift pot onto burner and fill with water. Turn burner on high and wait ten minutes. Serve immediately.
http://www.iwritefunny.com/2008/03/10/cooks-illustrated-recipe-boiled-water/
My Year of Cannibalism
"For twelve months, I resolved to eat only my fellow human beings. No farm animals would die because of me. No fruits or vegetables would be harvested by underpaid and undocumented workers on my behalf."
http://www.iwritefunny.com/2008/03/10/my-year-of-cannibalism/
Yes 98% of what they make is bad but the_______is fantastic!
We have a place that fits this very description in our small upstate NY city. Actually, it is a hotel restaurant -- a sports bar, really. The menu is exactly what you would expect from a generic hotel sports bar, and from what I've sampled, nothing is particularly remarkable.
But every Friday is fish fry night. You get a huge, often whole, fish perfectly fried, tasty batter, accompanied by a pile of hand-cut skin-on earthy, well-seasoned fries. It is strange how consistently they do this one thing right, like there is an idiot savant in the kitchen, but we''ll take it!
Is the chef responsible for a restaurant's "attitude"?
When you read reviews of certain restaurants, sometimes a pattern emerges. Some establishments gain a reputation for their culture or attitude. For example, a restaurant might be described as snooty, or diners might chronically complain that the servers are slack and aloof.
How does this restaurant attitude develop in the first place? Is it a reflection of the owner or the chef? The locale, or just coincidence?
I'm picturing the front house manager or chef gathering servers together before the first seating of the night and rallying them with a pep talk: "OK everyone, let's go out there tonight and show these people that you really don't care. You're doing THEM a favor. Don't make eye contact. Remember to walk really slowly and don't be afraid to chat behind the bar! Everyone on the same page? Go get 'em!"
Do chefs know when a restaurant earns a (negative) reputation for its culture and do they care? Or might the situation be like some CEO's who are too disconnected to know the customer experience of their business?
I know there isn't one set of precise answers to these questions, I just wonder what other people think. Anyone with experience in the business see firsthand how a restaurant's attitude develops?
-thebordella
iwritefunny.com
Is Salt Healthy?
I'm certainly not a medical expert, but I would echo the sentiment that you really need to find out and explore how salt affects your body individually.
For example, I and the other males in my family have a history of hypertension. A few years ago I undertook a major fitness overhaul of exercise combined with a moderate diet -- lost 50lbs, dropped cholesterol to 150 -- and my hypertension did not change AT ALL. My doc wasn't necessarily shocked, though. Diet and hypertension are strongly linked for some people, not at all for others, while yet other people probably fall somewhere in between.
The good news is that this is not a difficult experiment to perform on yourself. Cut you salt for a few weeks, monitor your BP, and see what happens. The worst that happens is nothing (and your food is a little bland). In that case, there are many meds you and your doctor can explore. In my case, the meds are much more effective in regulating BP than dietary changes.
As for the "standard American diet", don't forget Asian ingredients. The sodium content in basic Asian ingredients easily adds up to several times the "recommended" daily allowances for sodium intake. Yet, billions of people eat this kind of diet every day, a diet which overall tends to be considered among the healthier cuisines. I'm not suggesting this means that salt is harmless for everyone in every case; just that it is tricky to isolate individual ingredients and draw broad sweeping conclusions about them.
Most likely, whether salt or other single ingredients are "good" or "bad" for us is a complex interaction between the context of our overall diet, our individual lifestyles, and our particular genetic makeup.
REAL eggrolls in Sacramento?
I had a feeling ... I'd read elsewhere that the type of eggroll I posted is something of an "eastern" U.S. thing. I knew these were popular in New York, but didn't realize they went as far as Chicago.
It may well be a regional takeout phenomenon. I remember a meal at a very authentic Chinese restaurant with fabulously prepared regional specialties not at all like "takeout" Chinese. We shyly asked for a couple of eggrolls to go with the chef's recommended entrees and, truth be told, they weren't very good. (Everything else was excellent.) Leads me to believe that the eastern takeout egg roll is a domesticated interpretation -- a very delicious one.
Unfortunately, I don't know anything about Sacramento, so I'm of no further use!
REAL eggrolls in Sacramento?
As a New York resident who has never been to Sacramento or eaten Chinese food out west, I'm wondering if Jerry is really looking for type of eggroll in the attached photo. This is the ubiquitous style of eggroll you would find in most NY Chinese take outs. I'm not making any claims to "rightness" or authenticity, but when I read/see the eggrolls discussed here, they all seem like what we here call spring rolls.
