MGZ's Profile
Why is the Olive Garden so reviled?
Well, I felt grateful before, now even more so. Room service was often mediocre, but certainly better than the Cracker Barrel scenario.
Pho Le Redbank NJ
I have come to the point where this place is my favorite spot in Red Bank to dine. North of the Border has some fantastic food, but, let's face it, the lack of tables and ambiance is a detriment. The noodles, pho, bahn mi, etc., all good.
Why is the Olive Garden so reviled?
I'm fighting the urge to make a comment that would invoke Godwin's Law here.
Why is the Olive Garden so reviled?
I don't know, I kinda see his point. I mean, it's not like every person doesn't have some role to play in the decisions they make. It sure seems to me that there's a lot of apologetic acquiescence to "having" to go there.
Why is the Olive Garden so reviled?
Comments like yours make me feel quite grateful that in the thousands upon thousands of miles I covered on behalf of clients, I never had to eat in an Olive Garden, go to a "business park," or stay in a "business hotel." Frankly, I rather enjoyed the being in unfamiliar cities and the adventure they permitted (until I awoke, hung over and confused, and had to look at the area code on the hotel phone to figure our where the hell I was).
Keller and Aduriz's Controversial Comments
Thank you for the links. As I said, I don't know much about the man and I have now learned that he is not only a celebrity chef, he's also a chef and a celebrity.
On another note, I am afraid that while I was still in my lowercase years, the old nuns couldn't break my questioning spirit, but they did manage to teach me a bit of the Pope's language. My recollection is that "notorius" translated into English from Latin as "well know." Hence the comment above.
At bottom, I'm just glad that there's a thread on this forum that actually has people thinking about more than the Food Network's latest reality foray.
Keller and Aduriz's Controversial Comments
I think that you have drawn a very apt parallel. It seems to me that, in time, the "Round Mound" did come to realize the immaturity of his comments and has learned to be aware of his influence.
Keller and Aduriz's Controversial Comments
Initially, I will agree with you that the common use of the term "notoriety" has bestowed it with negative connotations. I merely employed it as a synonym for celebrity. As I am sure you are aware, the word fundamentally just means "well known."
I do not, however, think anyone is "swatting at giants." Honestly, I don't really think that Keller is a giant at all. As I have noted, I have never really been exposed to anything suggesting he has done much besides succeed with a pair of restaurants. I have made my thoughts very clear throughout this thread, so I won't insult you by repeating myself. I merely submit that I find the positions of someone who has chosen to act as a public figure to be wrong. I would gladly say as much to the man should I ever be in a position to engage him. I have, in fact, done so with much more significant people.
Keller and Aduriz's Controversial Comments
"Keller is a huge, positive role model inside the industry."
As I mentioned above, I don't know if that is true or not. Frankly, I have never really read anything that suggests its veracity. I would be more than happy to learn more about his influence, particularly in light of how many people in the industry appear to have been quite bothered by the same comments that we are discussing here.
Keller and Aduriz's Controversial Comments
The simple truth is that Keller and Aduriz have taken on public roles. They are out promoting the book with interviews for publication. When Keller asks: "With the relatively small number of people I feed, is it really my responsibility to worry about carbon footprint?" is he not ignoring the fact that, by embracing the benefits of celebrity, his actions and statements are weightier than those of others? As noted in the Paula Crossfield piece I cited:
"While the [World's Top Restaurant] list is not at the heart of discussions around food, the chefs that appear there do wield an influence far beyond the people they feed day in and day out at their restaurants. As the article in the Times points out, 'While their restaurants may be accessible only to the world's 0.1 percent, chefs at top restaurants influence the entire global food community with the way they think, write, tweet, and talk about food -- not just the way they cook it.'"
As to the positive influence inside the industry, I don't know how much Keller has exerted. I realize the success he has had and that he therefore has the notoriety consequential to it. (In fact, that is the foundation for what I have been saying all along.) He may have played a part in the shift in the conversation you note, but his own comments suggest that any impact was purely accidental. At bottom, I am not sure if "walking the walk" is sufficient if you are not willing to talk a bit too.
Early Lobster Molting in Maine - NPR Story
Well we had an early soft shell crab season along the East Coast, so I guess this odd development wasn't that surprising. Personally, I don't mind as our local fishmonger sells the softies at a more than reasonable price. As of now, however, I don't know if the phenomenon has occured in NJ.
http://www.npr.org/blogs/thesalt/2012/05/26/153702224/soft-shell-lobsters-so-soon-its-a-mystery-in-maine
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
Here's an even better guide to the deboning process. It really is not very difficult.
http://www.washingtonpost.com/wp-dyn/content/gallery/2009/04/07/GA2009040702361.html
Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....
I like to do bone-in lamb legs with indirect heat on a charcoal grill barbecue style - very low heat (225-250) after applying a rub and letting it sit overnight. I also like to make it in more of a "grill roast" style in less time with a hotter grill (325-350). Either can be delicious, but I have 30 years of experience cooking with a multitude of grills. There is something to be said for familiarity with such applications; they are much less forgiving than an oven.
That being said, why not just butterfly the leg and grill it directly over the flames? It is probably the best use of the equipment you have and requires the least amount of skill. Moreover, it will cook much more quickly and you will have greater control over doneness and timing. See, e.g. http://www.hotsmokebbq.com/063_lamb/butterfly_leg_of_lamb.php
Keller and Aduriz's Controversial Comments
"Seems to me the whole thing kind of went away after the paper demonstrating that sheep imported into britain from new zealand actually had a lower carbon footprint than homegrown (efficiency of feed)."
In a sense, that makes the point - so long as the diaglogue continues, it is possible to learn the truth and adjust our behavior accordingly.
Keller and Aduriz's Controversial Comments
"[T]he ONLY thing that will change how food in America is cultivated, harvested, and transported to market is the corporate bottom line."
I agree. That's why I think every conversation on the subject is relevant as it has the potential to lead to ever more action - if only one thoughtful purchase at a time. Perhaps, it is enough to wait until Wal-Mart carries better beef, or avoiding McDonalds and Chilis and their ilk. Perhaps, taking the further step of simply only consuming beef two or three times a month, instead of a week, is the next step.
Maybe, this is all really getting back to my own underlying belief in thoughtful consumption. There is something to be said for at least acknowledging the consequences of our actions - whether it's the source of our food or our clothing or our information, etc. Conspicuous and unfettered consumption certainly hasn't been beneficial to our society.
To anchovy or NOT to
I don't think I noticed this tip anywhere else in the thread, but when making a pizza yourself with anchovies, I find that they are best when added for the last minute or two of the cooking time. That way, they heat up and are slightly integrated into the pie without having been obliterated.
Keller and Aduriz's Controversial Comments
Thanks for posting that. (I lived in Baltimore during part of the 90s and still have some "home" feelings for the town.) The piece certainly contributes to the conversation, particularly by highlighting the complexity of the issue. Using local ingredients may not be a guarantee of a terrific meal, but a place like Woodberry does show that it can be a responsible starting point for great food that benefits not only the proprietors, but those they purchase from as well. As I've maintained throughout the instant discussion, individual decisions and actions matter.
Keller and Aduriz's Controversial Comments
Are you really asserting that issues related to the amount of energy required to produce food and bring it to market are either silly or forgotten? They seem to me to be some of the basic problems that we are confronting. In fact, it's a fundamental part of the entire Bittman piece referenced above and discussed throughout this thread.
At bottom, those of us who are willing to devote time to considering issues related to the food supply system, as well as contribute to the conversation about the problems inherent therein, are predominately trying to focus on the underlying issues. Raising awareness is an essential step towards generating the momentum necessary for development - and the dialogue required to facilitate the correct changes. That is why many were so disappointed by Keller's comments; his platform is one many advocates clearly covet.
Keller and Aduriz's Controversial Comments
There is a theme in various philosophical writings: "With great ability comes great resposibility." (Apparently, it even appeared in 'Spiderman'.). I submit that, for many, that is the issue.
I'm not sure what kind of misinformation you think is in play here. If, in support of a book, an author makes statements for publication, are not the veracity and implications of such statements relevant subject for discussion? Are they not more so when the author is a public figure in additional contexts? If you are aware of other sources of information on the subject, please, submit them for the edification of the rest of us.
Grimaldi's Coal Brick Oven Pizzeria.....$5 Bucks For Bread? What's Up With That?
There is an intangible value that a consumer may be willing to pay based simply upon perception. People pay a premium for sh*t all the time because they believe it's "special."
Grimaldi's Coal Brick Oven Pizzeria.....$5 Bucks For Bread? What's Up With That?
First, the thread discussing the Food Network experiment referenced:
http://chowhound.chow.com/topics/639748
Next, a link to a more scientifc exploration of the issue of the effect of the water on pizza:
http://slice.seriouseats.com/archives/2010/01/does-nyc-water-make-a-difference-in-pizza-quality.html
Keller and Aduriz's Controversial Comments
Some related discussion on the subject:
http://www.huffingtonpost.com/paula-crossfield/sustainable-food_b_1536699.html?ref=food
Why do you continue shopping at CostCo? I am underwhelmed. What do you appreciate about the warehouse store?
I'm with you, Divo, I am simply not a fan of the place. I have availed myself of the prime beef, but I can get better from a local butcher (it's more expensive, but it's dry aged - besides when one eats beef infrequently, as we do, it's nice to splurge). Otherwise, CostCo is just not worth it - we simply don't consume anything in such volume. Honestly, the place and many of its patrons sort of disgust me. The giant carts full of processed sh*t, the overcrowded parking lot, the "Jerseyness" of my local store . . . yuck.
Nevertheless, as you can see, articulating a dislike for the place is smacking a hornets nest. Maybe we should have kept it to ourselves?
New Steak Restaurant in Asbury Park
Some time ago, we did in fact return to I&A's for a dinner. Honestly, the steaks are probably the best in the area. I found the flavor of the strip to be deeper, richer, more "sound", if you will, than the steaks I've tasted at the Shipwreck Point. Even the filet, never my favorite cut, was quite tasty. If you are a fan of the bit of "funk" that dry aging adds to a steak, you will enjoy the meat these guys serve. I should also note that, in our experience, the menu descriptions of "doneness" are accurate; the grill guy cooks rare the way I do, still red and just warm, just the perfect way to enjoy such precious meats.
As to the other offerings coming out of the kitchen, they were unremarkable. Admittedly, I paid little attention to them (baked potato and sauteed greens), as, at a steakhouse, like at a barbecue place, I really couldn't give a shit about the sides. (Seriously, who cares about mac-n-cheese when a place busts out righteous smoked meats???)
At bottom, since I have come to a point in my life where, for more than one reason, I approach consuming beef with care and thought, I look forward to returning and flat out indulging in a big hunk of grilled flesh and a few pints of hoppy ale (The wine list is limited, but the mark-ups don't seems as high as in many other, similar restaurants.)
Question about infusing spirits?
Having thought about this thread some more, I was struck with the idea that infusing rum with the ginger might yield pretty cool results. Ordinarily, I prefer amber rum, on the rocks, with a substantial hunk of lime - one of summer's truly great libations. Nevertheless, the notion of a pina colada made with ginger spiked rum really struck my fancy.
Question about infusing spirits?
Mint and other herbs will turn bitter after a relatively short time. In my experience, 5 to 7 days is enough to infuse the vodka without letting the bitterness set in. To check, all one must do is taste. . .
Ginger will make a nice infusion, but will give the vodka a "heat." I have found it to be a better infusion ingredient in tandem with some fruit. Pineapple, for example, makes a nice companion, as does mango.
How to grill super-fatty meats without over- or undercooking?
That reminds me that I did not make it clear that I too will employ a closed lid for both steps.
Keller and Aduriz's Controversial Comments
Honestly, I'm just glad that a thread of this type generated some thoughtful dialogue, I respect you and where your coming from and appreciate your view of the articles and the "players." I see the analogy your drawing, but to my mind the situations are distinguishable due to the disparity in notoriety.
From a personal point of view, I am way too jaded to believe in the effectiveness of traditional political participation. Sadly, I think economic power has too tight a control over political power, given the current state of our government. Thus, no letters quite yet.
Keller and Aduriz's Controversial Comments
I suppose the question rests on whether or not someone who has accepted celebrity, or in fact capitalized upon it, has a responsibility to use it to help permit necessary changes.
Keller and Aduriz's Controversial Comments
I agree with you. I think that is basically the point. Individual action, whether it is purely as consumer or in conjunction with others in an organized fashion, will be necessary to affect change.
That is similarly displayed in the contrast noted. Bittman is continuously trying to use his position and notoriety to advocate. Keller and Aduriz abdicate this responsibility, shrugging their shoulders and noting that global food policy is not up to them. To me, this means they are complacent and see no role to play in the conversation. Yet, by taking that stance, given their positions and influence, they are either condoning ignorance or implying they don't want change.
You note "[w]hat one person can do in their kitchen, many can do for society." It seems to me that when your kitchen has the eyes of the world on it, the equation changes. You are, in effect, simultaneously doing both.
