MGZ's Profile

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A Four-Year-Old reviews... The French Laundry

I tried. Glass and a half of tequila and it's still not funny. The reek of asshole just too deeply permeates the prose. Maybe if I smoke a bowl?

about 10 hours ago
MGZ in Food Media & News
3

A Four-Year-Old reviews... The French Laundry

I, for one, don't really give much of a shit about the money.

about 11 hours ago
MGZ in Food Media & News

A Four-Year-Old reviews... The French Laundry

That was vile. A ringside seat to see assholes create more assholes. Compared to that, watching sausages and laws being made would be a trip to a botanical garden.

about 12 hours ago
MGZ in Food Media & News
1

Tell-Tale Terms

"Tilapia - You know, it's kinda like fish."

Brought to you by the fine people who make Michelob Ultra.

about 16 hours ago
MGZ in Not About Food

A Personal Announcement

At the doctor's office.

A Personal Announcement

In the last two decades, I've managed to learn a thing or two about the profession. I'd be happy to discuss the big hiring drought of the early 90s or the small one that occurred along with the Dot Com burst a few years later. Westlaw and Lexis certainly changed the game, but Bill was still chasing skirts at 1600 Pennsylvania Avenue when that happened. In the end, talent finds work because the work finds talent.

Nevertheless, none of it has anything to do with the point I was making - so let's return to that. To put it in quasi-legal terms, it's sometimes not a bad idea to self-impose some "time, place' and manner restrictions" on ourselves. Sorta like how a toast to the happy couple on their wedding day isn't the best time to tell the story of how the bride gave you syphilis.

1 day ago
MGZ in Site Talk
1

A Personal Announcement

Dude - as a kid, did you wait in line to sit on Santa's lap just to try and pull his beard off?

Tell-Tale Terms

Something has me thinking the crab's last tweet wasn't "#bestdayever" either.

Aug 20, 2014
MGZ in Not About Food
2

Worst Cooking show Buzzwords

If the sound of fingernails on a blackboard were made into a word, that word would be "cute".

Aug 20, 2014
MGZ in Food Media & News

leftover beef tenderloin, nicely cooked

Here's a thread from last year that I've gone back to refer to recently: http://chowhound.chow.com/topics/901853

Aug 20, 2014
MGZ in Home Cooking

Tell-Tale Terms

That's actually enough of a warning sign that I'd probably just leave the party.

Aug 20, 2014
MGZ in Not About Food

Tell-Tale Terms

That's not so much an exception as it is a corollary. There's certainly some good direction to be found out there. The key is figuring out who's worth trusting before the conversation turn back to the weather or reality tv. After all, it's not like your new neighbor said, "We love the place. They have Bud Light on multiple taps and it's the only restaurant around that puts enough mayo on their ham sandwich to keep 'the old ball and chain' happy."

Aug 20, 2014
MGZ in Not About Food

A Personal Announcement

Wow, you're actually seeking a job that is less popular than being an Internet Forum Moderator. I'm curious, however, how'd you rule out selling cars or doing collections work for a hospital system? Maybe it's just a stepping stone to the House or lobbying? Folks really love those guys.

Seriously, thanks for working with us and good luck. As someone who's viewed law school classrooms from both the podium and the back row, I'll leave you with one piece of unsolicited advice: While you'll have to think about what you're learning, you're really there to be learning to think.

Aug 20, 2014
MGZ in Site Talk
1

Tell-Tale Terms

We are lucky enough to live in a time of restaurant saturation. There are tons of places to eat in most American locales. Hell, if my unscientific observations and drunken calculations are accurate, there are actually three point two seven (3.27) pizza places for every adult in the State of New Jersey.

There is a grey cloud to this silver lining though. It seems everyone eats out more than ever and has opinions to share on the subject. Any dull, cocktail party has some turn of conversation that leads to folks recommending dinner places without solicitation and regaling you with glorious tales of mediocre chow. Ugghh!

Consequently, I've started to note certain words, phrases, and prefaces that set off warning sirens in my brain - spreading imaginary, yellow, "Caution: Do Not Enter" tape across the front door. So far, these have proven pretty good "tells":

"They have the BIGGEST portions!"

"It's my kids' favorite."

"They don't even HAVE vermouth." (Usually, detours into a vodka conversation . . . ."

"Make sure you try the fried calamari." (This one may be pretty NJ-centric, but it's become almost as ubiquitous a restaurant offering as tap water. Not sure why it's such a good trigger that the person speaking doesn't know much . . . .)

Anyway, you get the just. Are there things you hear from folks that make you rethink trying the spots they suggest?

Aug 19, 2014
MGZ in Not About Food

ISO a *good* organic balsamic vinegar

Although this format is not really conducive to what I have to say, I'll point it out anyway.

Good balsamic vinegar was a mountain of grapes at least twenty-five years ago. Not a lot of concern about labeling and proving things organic back then, you may recall. Without going through the trouble of actually looking things up, I'd guess that any vinegar made from "certified organic" fruit would have to be "young" - say no more than ten years aged.

Aug 19, 2014
MGZ in General Topics
1

Is it insulting to the chef to special order in fine dining?

My wife gave me that look - you know, THAT look.

Aug 17, 2014
MGZ in Not About Food

Is it insulting to the chef to special order in fine dining?

I realize that I'm about to make a tangential point to a thread that was started around the time Kanye West decided to be an ass and help make Taylor Swift a huge star, but, this is the internet after all . . . .

I'm most amazed, when it comes to allergies with what seems to be a recent spike of people not factoring in such maladies when choosing where to dine.

At a local sushi restaurant, two women seated next to us told they waitress that they were allergic to "all fish".

Worse, one of the kids at my local butcher shop/deli told me he had a guy get angry because they didn't have any vegan sandwiches listed on the menu - and, he's "allergic" to animal products. The place has lines of whole prosciutto hams and various cured sausages hanging from the ceiling - maybe there's a better spot to try, you know?

NY Times: Authenticity, Repurposed, in a Mason Jar

Mason Jars - Not just for keeping your weed in anymore.

Aug 17, 2014
MGZ in Food Media & News
1

A few things to get off my chest ...

A crisp fall morning, a flask of scotch, a box of cake doughnuts from Muellers, gathered with friends before a game or "The Hunt". Fond memories (though, upon reflection, I'm quite sure I miss our youth much more than the brash pretentiousness that so often accompanied it).

Whiskey, in general, and donuts are delightful together - and, more importantly, not just for breakfast anymore. Personally, I've come to the conclusion that the crispy, twisted, oblong crullers are the best - I've graduated to dunking.

* * *

Edit: I missed your "coffee and ice cream" note. Another fine mix. A neat glass of scotch and ice cream also works for me. My favorite, however, is the beer float - a pint of IPA topped with a scoop of vanilla ice cream.

Aug 16, 2014
MGZ in General Topics

What foods go with beer?

Indeed.

Aug 15, 2014
MGZ in Beer

Tips for More Tips: Waitresses Who Draw Smiley Faces Make More Money

How 'bout I put it another way. In a multiple choice format.

(a) "You can't please all the people all the time."

(b) "Damned if you do, damned if you don't."

(c) "The cards are stacked against you."

(c) "Sometimes you win. Sometimes you lose. Sometimes it rains."

Aug 15, 2014
MGZ in Not About Food
1

Tips for More Tips: Waitresses Who Draw Smiley Faces Make More Money

That seems like it would be a pretty tough line to toe. What some people might think is "gracious" others might find "aloof" or "inattentive". Hell, the same person might have different impressions of the same service on different nights just because of the baggage she carried through the door with her from the day she had endured.

Maybe the key is that one just be themselves while waiting on a table and let the chips fall where they may? The only consistently off-putting thing folks seem to be agreeing on here is phoniness. At least if a kind server is genuine and a diner finds it "intrusive", she doesn't have to feel like she "did something wrong". It's always seemed to work for me when dealing with my clients - it's my face in the mirror after all..

Aug 15, 2014
MGZ in Not About Food

Inviting Professional Voices to the Community

Lawyers and politicians have been using "press releases" for the same purpose for years. Now, with biased print media outlets, it's even easier to get an "article" written to say virtually anything you want.

What's starting to spook me is that we are entering an era where the conscious manipulation of discussion forums is becoming a new version of grass roots momentum building. An element of lobbying now is focused on "testing" and/or getting traction with notions in a paper's comments forum before pushing "the story" to the staff. Social media of all kinds is fertile ground for manipulation and it's lower on most folks' "Ad-dar". (Honestly, I didn't really realize this was being done until an old colleague told me about it. His "confession" kinda pisses me off now, 'cause I think I see it everywhere.)

I see no reason that this can't easily transfer to food site like this one. Maybe it already has - I mean, how else do you explain kale?

I will say, however, that while I think honesty and transparency are valuable and advisable, I don't think I'm in favor of providing detailed financial statements upon registration or defined recusal rules for discussions just yet.

What foods go with beer?

"There are quite a few beers that I'd never have with fried food. Anything high in alcohol, sweet, or lowly carbonated (e.g. a strong stout) would be a gross match with fried food."

I'd bet, if you listed a beer in each category mentioned as an example, you'd get a few suggestions of fried foods that could work perfectly well. Say, funnel cake and framboise?

Aug 15, 2014
MGZ in Beer

What foods go with beer?

"There is a huge range in what what Beer tastes like and certain foods clash with certain Beers."

Then grab a different beer. That's the point.

Aug 15, 2014
MGZ in Beer

What foods go with beer?

Of course it's a meaningless question. We're talking about "pairing" food and drink - it's fun, but it's still a fundamentally meaningless discussion. I'm not really in the mood to turn my attention back to corporate inversions yet this morning.

Your point is well taken regarding the nuanced flavors in many beers. I actually think it might be easier to find a basically universal wine food. Bread, for example, comes to mind. Likewise, a medium softness, lower salt cheese works - say, a fresh mozzarella.

Of course with either beer or wine, the answer to the question posed will technically be "no". None of us has or will ever be able to test every beer or wine, much less every possible food combination with each, so we play with conjecture and the potential to present outliers that suggest exceptions. Moreover, there's the elephant wearing the "it's all subjective anyway" sash pacing in the far end of the room.

In the end, however, if a friend calls and says he wants to bring over a bunch of "new" beers for us to try, I'm inclined to have some of that Tillamook Cheddar around . . . .

Aug 15, 2014
MGZ in Beer

What foods go with beer?

Yeah, but this subthread raises an interesting tangential question: Is there any food/dish that adequately pairs with just about any beer? A "universal" beer food, if you will.

Only thing that even comes to mind for me right now would be salted, in-shell peanuts.

Aug 14, 2014
MGZ in Beer

Would you give up cooking or eating?

I love to cook. Nevertheless, I'd give up ever stepping foot in a kitchen before I'd give up eating. Hell, I'd give up a foot before I'd give up eating.

Aug 14, 2014
MGZ in General Topics
1

Eating Raw Oysters, Is it safe?

But, the bullets taste way better . . . .

Aug 13, 2014
MGZ in General Topics
1

Your Favorite Meat or Protein?

I'm going to need A LOT of limes.