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Impermanence in Cooking by Adam Goldgell [moved from Outer Boroughs board]

For thousands of years Buddhist Monks have a ritual of creating super elaborate sand paintings called Mandalas. It takes days to create by a few monks who are working day and night . The lines and designs are so intricate they use small straws to place every grain of colored sand just in the place it belongs. They are magnificent when completed.

Here is the best part. After days of this tedious process they destroy them. They run their hands and feet thru them, make a pile of muddy sand, and throw it in the ocean. It is a lesson in impermanence. Things come and go. They change every moment. People, things, everything.

Whenever I see this process I think of cooking. I think of my life in the kitchen. Intricate preparations. Sometimes days of planning, a whole team of people to execute them. Then taking all this work and in minutes feeding people. Hopefully they're enjoying what they're eating. Just as fast as the sands change in a Mandala...the food is gone. Into the mouth out the other end. Just like that. Creating something tasty. Something that looks good and is nourishing... and bam it's gone. Back into the ever continuing cycle. Sand getting tossed into the ocean.

Aug 31, 2013
adam goldgell in General Topics

The Burger needs a bun,Got ideas?

Jon the weird thing about me I eat burgers top to bottom.First the bun with some scooped up toppings ,then the burger, then the bottom bun which in a perfect world would absorb the juices with little pieces of grizzle and , maybe a little left over topping of choice. I have been eating burgers and sandwiches top to bottom my whole life. But in serving something I truly do appreciate the integration of all items so before I serve something to a guest I taste it all together.

Nov 12, 2010
adam goldgell in General Topics

The Burger needs a bun,Got ideas?

I agree with you John.My last burger place used a brioche bun .It was to sweet for me as well.

Nov 11, 2010
adam goldgell in General Topics

The Burger needs a bun,Got ideas?

What is it Brooklyn For your burger enjoyment . Do you prefer a Eggy slights sweet Brioche bun? A parker house style bun? A a dense potato roll.? Seeds or no seeds?Brushed with butter or not? Toasted or untoasted? I feel privileged that these are the difficult debates in my life.

Nov 11, 2010
adam goldgell in General Topics

Scottadito Park Slope Taste the care

Yes We Are opening a Restaurant in that Space called PSbklyn.The focus of the food is going to be diffrent then Scottadito.We are hoping We are able to set the quality bar as high and our pricing as reasonable as our Neighbor. Keep you all posted

Nov 05, 2010
adam goldgell in Outer Boroughs

Scottadito Park Slope Taste the care

Every once in a while you turn over gold in a world of plastic. Here you go Brooklyn Being new to a neighborhood and Knowing little about the local Fare when you eat in a place that is excellent It is just so nice. In the history of the world no food is more Bastarderdized and P:erpetually destroyed then Italian . I just plan to be disappointed. The one in a thousand times I am surprised You just need to tell people .The Mozzarella with Roasted beet and slightly pickled Artichoke Featured the Best Mozzarella I have ever eaten.[Including 10,000 pounds made by my own hand over the years Which kinda pissed my off]. The Pork Ragout Over hand made Orcehette Was cared for and rich. The Pappadelle with Mushrooms equally as good.
The secret at Scottadito is simple.If your over forty and you want six pack abbs.work out 7 days a week , eat very well then after all that hope your genetically lucky .Basically pay the price.With your sweat .The Chef does just that. A lot of guy’s are posing this guy is cooking 15 hours a day.You taste it loud and clear.Not only do you have a talented and dedicated Person in that Kitchen But the Manager/Host made a well Educated wine choice and Handled the rest of the meal flow with zero issue. I read all these post with trepidation thinking A friend of the owner is starting a PR firm in there Bedroom. Let me assure you this is not the case.

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Scottadito
788 Union St, Brooklyn, NY 11215

Nov 04, 2010
adam goldgell in Outer Boroughs

Why your favorite Restaurant now sucks

Well put Duppie.When I went to culinary school they used to make the students work in the field for 6 months before they applied.So they would have a small clue what they were in for.This past summer the Kitchen I was in reached almost 120 degrees We set up a crash cart out side with ice buckets ,salt tabs, hoses etc. I had guys in there making almost no money that put up with it and you ask yourself if your crazy..Despite that most day's I loved being at work.The food Network it ain't

Nov 03, 2010
adam goldgell in General Topics

Why your favorite Restaurant now sucks

Being A Past Restaurant owner Coll.there is no question Restaurants are Struggling and diners are looking to save a buck as well.The problem or point I am making really isn't that the marketplace needs more efficient or less expensive kitchens.it is that uneducated owners think that there product does not change, there quality does not slip ,there luster does not fade by removing in most cases the passion in the kitchen meaning the chef.I have many years of schooling thousands of hours in a kitchen and most importantly the desire to share my passion with anyone intrested.The gist of what I am trying to express is you can't take out the heart from the body and not expect the rest to wither,and think your guests are stupid or believe you can fool them .It does not work that way I have not seen it.I am so done eating food served that tastes like no one cares.I would rather eat a white Castle Burger and call it a day.At least they are true to form.

Nov 03, 2010
adam goldgell in General Topics
1

Why your favorite Restaurant now sucks

The Chef less Restaurant

We all have eaten in them .. That nice dip that used to pop in your mouth with freshness and flavor on the table now tastes like Ortega dip with a small doctored up finish. The foccatia is missing the Grana Padana , The water glass is clean just no sparkiling,.The server reads the specials but there are less of them and simpler .
That special indescribable something is gone .The food is ok but kind of flat. Welcome to the Chef less Restaurant. Here is how it generally goes down. The owner opens with with the best chef he can find., and as time progresses the cooks in the kitchen learn the dishes the chef created , The prep guys kind of learn how to cook and the dishwashers learn to prep .The owner looks around and realizes the biggest salary who is the chef he can get by without him. The Food still comes out of the kitchen , The dishes are Almost the same and the thousand a week he was paying the chef can go into the owners pocket
Then it starts the slow process of erosion. The Dishes start coming out under salted , That crunchy garnish is gone from the plate. Instead of braising something for 8 hours at 300 degrees now its cooked in 4 hours at 500 degrees. No basil for the tomato sauce, it’s ok “they” [Meaning you] will never no. The cook now says It’s getting late we can get another day out of the oil in the fryer no need to clean it.” Those fries the distributor brought in are pretty good look at all the labor that will save .Lets buy them and you know what that cheese cake is almost the same Frozen from SYSCO let’s give that a shot too. And before you can say Auction the buyers show up picking Your specially designed bathroom décor the $500 dollars in designer salt shakers and your dream ,little restaurant is broken into 1000 pieces for the next guy to “save money in his kitchen”
Sorry restaurant owners of the past present and future .you can’t tug on superman’s cape you can’t spit into the wind and most of all If you want a decent restaurant you need a chef .Not a dishwasher who would be more happy if he was making .15 cents more an hour weeding your front lawn.

Nov 03, 2010
adam goldgell in General Topics
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