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Jose Andres backs out of restaurant in Donald Trump’s hotel

I don't find that super surprising - the Koch brothers would like to see a Republican candidate win the next election, presumably one who they can influence. And Trump doesn't seem to look so likely in a general election or terribly concerned about finding a billionaire backer.

But that aside, here are more details of the suit. http://dcist.com/2015/07/trump_sues_j...

about 12 hours ago
cresyd in Washington DC & Baltimore

Quick day trip to DC on the 22nd

I would defer to you for knowing those details - but presumably they open around 5 for dinner and perhaps an early cocktail with the palaak chaat?

I'm a bit (a lot) of a hot humid weather baby, so the idea of bouncing around DC on a summer day to a number of restaurants would never by my ideal afternoon. But Rasika's palaak chaat is truly wonderful.

about 12 hours ago
cresyd in Washington DC & Baltimore

No kids allowed?

My brother and I are 80's babies and my brother was a rather hyperactive child. During one large extended family dinner in the mid 1990's, my grandmother attempted to whack my brother with her cane to express her displeasure with his behavior. At that time, my grandmother was the one banned from future large family dinners at restaurants, not my brother.

I agree that there are differences in how children are raised, I'm just not quite so much of the belief that 40 years ago was such a halcyon time compared to today.

about 12 hours ago
cresyd in Not About Food
1

Jose Andres backs out of restaurant in Donald Trump’s hotel

Reporting via tweet....apparently Trump has gone through with filing a civil suit against Andres. http://www.popville.com/2015/07/repor...

about 19 hours ago
cresyd in Washington DC & Baltimore

No kids allowed?

I dunno....I'm struggling to accept this as more than just nostalgia thinking.

And if not nostalgia, the reason is due to how the restaurant industry has changed, or the types of restaurants that families with kids go to has changed.

However, the biggest difference is that there's now the internet where people can go and collectively complain how other people behave. An activity that both my grandmothers did generations ago, just without the benefit of Yelp or Facebook.

Quick day trip to DC on the 22nd

You could add Rasika to the Penn Quarter list to go beyond the Jose Andreas experience - but if the Aerospace museum is on the list, that inspired my response. Relying on metro for quick transportation on the weekend isn't reliable and getting from Columbia Heights/Thip Khao to the mall without traffic still isn't fast.

I agree that Rose's is definitely a point to impress, it also means a good chunk time in DC in August waiting in line outside. So either way a choice will be made on how to spend the day. Penn Quarter enables someone to bounce from bar to bar and try different bites of food (you can also add Graffiato and Red Apron) and still get some mall museum time. So that's just a choice for the OP regarding the food experiences being chased vs. the logistics of the day.

Personally, waiting in line for an hour at Rose's Luxury in August would not be worth it. But that's because I melt here in the summer.

about 21 hours ago
cresyd in Washington DC & Baltimore

Quick day trip to DC on the 22nd

I have to agree that you're far better served going Steve's route in one specific neighborhood than you are trying to bounce around. If by the 22nd you mean, August - as it's a Saturday, the DC metro system will be on "weekend hours" which means much longer waits between trains. If you're really keen to go outside of Penn Quarter, for a day trip - I'd highly recommend Uber/taxi. Travel by metro on the weekend though can just end up being a major time suck.

about 23 hours ago
cresyd in Washington DC & Baltimore

No kids allowed?

I don't have children and don't necessarily hang out in very family oriented environments, but I guess I just don't remember 20 odd years ago being an age of amazing model child behavior. An era without the internet space to complain...but that's just not quite my memory.

Now what I'd be more inclined to believe is that the spreading interest in food and "foodie culture" (for lack of a better world), is that more and more families are eating in restaurants that 20-30 years ago families were not eating at. I mean, I remember enough of my various soccer team pizza parties where I'm gonna guess that we were hardly amazing examples of child behavior. But we were also out LaRosa's (hello Cincinnati!).

1 day ago
cresyd in Not About Food

No kids allowed?

There is probably no good way to comment on this without devolving into nostalgia and fuzzy memories - but for restaurant owners/operators - I'm curious if they feel that children are now less behaved on average than in previous decades. Or if parents use less judgment in what restaurants to take their children to.

As an 80's baby, I grew up with a younger brother who had some pretty extreme hyperactivity. Favorite restaurants for my parents well into my brother being aged 8-10 often included features like fish tanks that he could wander around while waiting for food to arrive or people to finish eating. While my parents definitely monitored him, and I don't remember noise being a major issue, it's also not like we went to fine dining establishments regularly. But I also remember being embarrassed as a kid of his inability to just stay in his seat.

Because it's hard for me to not read this and think this is more than a social media stunt. Banning children under age 7 not just bans young kids, but also ends up banning families where the youngest child is 6 as well as extended family events. And more so than anything else, the risk of becoming an "out of sight, out of mine" place. It's hard to imagine a family who's youngest child turns 7 going "YES! We can finally eat here!"

1 day ago
cresyd in Not About Food

Russ & Daughters - food shop order

Could not agree more. I'm not based in New York and the Super Heebster is my favorite bagel sandwich....minus the bagel. I usually cave and just deal with the bagel, but it's impossible to the logic of recreating the sandwich at home.

2 days ago
cresyd in Manhattan

Steak (R)evolution - Official Trailer

Has anyone seen this documentary yet? I recently saw the trailer and would be curious to hear the thoughts of someone who'd seen the film.

Jul 29, 2015
cresyd in Food Media & News

Tel Aviv festive restaurants to celebrate 13 yr old daughter.

Also not entirely sure what you're going for with fun - though how late you plan on getting dinner might impact that. Nanuchka is a Georgian restaurant in Tel Aviv that has lively transition from restaurant to a more festive vibe later at night. I don't think it would necessarily be inappropriate for a 13 year old, but it would be a case where dinner would need to be later at night to experience that.

Nanuchka also switched to being a vegan restaurant since the last time I was there, and I can't really comment on the food post switch.

Jul 29, 2015
cresyd in Middle East & Africa

Next Food Network Star - latest and greatest?

Both Alex and Jeff were also calling it rosemary lavender - but talk about a case of a complete Food Network food authority fail. Both Alex and Jeff also referred to it as rosemary lavender, so the choice to call it that seems to be a production choice at least.

Dom has always clearly struggled with presentation, but this was the first time where I really had a moment of "I have no idea what you've made, and based on my previous food experiences, I'm assuming your dish is nasty".

Jul 29, 2015
cresyd in Food Media & News

Next Food Network Star - latest and greatest?

This confused me as well. While I could see carbonara with rosemary infused cream being nice, the idea of lavender infused cream....as tasty as it may have been does not compute in my head at all.

While FN's assumption that their viewers are extreme novices I think is largely correct - as someone who's had lavender infused food before, "woodsy" was not enough of a description. Is rosemary lavender more like rosemary? Similar to herbs de provence? This was a moment where FN could have really educated me, but I could not get past my previous experiences and in no way believed that dish tasted good. I kept on imagining a lavender cream dessert mixed with carbonara and just had GROSS flashing in my head.

Jul 29, 2015
cresyd in Food Media & News

Green Pea Guacamole Recipe

I disagree with the idea of pea guacamole being a culinary mistake if there are people who enjoy it. There are people who enjoy cottage cheese with ketchup. Just because it isn't me doesn't mean it's wrong. To me this just gets into yucking someone's yum territory.

Jul 28, 2015
cresyd in Food Media & News

Green Pea Guacamole Recipe

My point is that the notion of "only one right way" ends up being a losing argument.

The spice level of Thai cuisine for many American palates is too high. Is reducing the spice level nonsensical? Culturally offensive?

To me, American cuisine has long been about immigrant recipes adapting and mixing with locally available food. At some level black bean hummus or guacamole with peas is as traditionally American as corned beef and cabbage and the Jewish deli. Now, not all of these new combos are loved or loved equally, but this notion that they're wrong I disagree with.

My comparison to the thread about "ethnic food" is that the original Op Ed writer had a careful, thoughtful presentation on her thoughts on why that word combo is negative. The CH community response, some agreement, some ambivalence, and a bunch of cries about the PC police and censorship.

I find the authenticity police irksome and usually neglect the centuries long movement and interactions of different people and cultures. But if you want to take the roll of being the guacamole/hummus/whatever monitor go for it. But more often than not, I find it becomes just arguing with no real end.

Jul 28, 2015
cresyd in Food Media & News

Green Pea Guacamole Recipe

I've lived in the Middle East. I've had noxious "traditional, real thing" hummus that belongs only in the garbage. I've had great beet hummus.

To me hummus has a very specific traditional definition, and if I wanted to take the time I could show old CH posts of mine railing against the perversion of black bean hummus. But it's really no different to me than telling someone that they're being offensive for using the word ethnic to describe food. There may be a very valid cultural/academic reason, but it's not worth the effort of correcting people who rarely will respond with "you're right".

Jul 28, 2015
cresyd in Food Media & News

Green Pea Guacamole Recipe

It's a battle that's been fought and lost. It's just not an argument worth having. I once went to a restaurant that had an edamame "hummus" that included no chickpea, tahini, or lemon juice and wasn't smooth in consistency.

Whether it's pea guacamole or beet hummus, I think it's actually a riff on the discussion about whether or not to call food "ethnic". To me based on how the words are often used (not traditional definitions) - hummus means a largely smooth dip. Guacamole means a chunkier dip. After that, chasing folks down with the "authentic" pitchforks is as waste of time to me.

Now if I say I'm craving guacamole and you bring me pea/edamame guacamole, I'm going to give the side eye. But if I ask for good appetizer ideas and someone suggests pea/edamame guacamole - fair enough.

Jul 28, 2015
cresyd in Food Media & News

Have you ordered spicy hot food and then complained about it being too hot?

This is my mother's play. Whatever the optional spice range, she'll ask for it in the 80% spicy camp. 8 out of 10, medium hot, whatever. Then without doubt complains about the food being too spicy and some other fault with the restaurant.

I've seen this play out so many times over the years, it's just to be expected.

Jul 28, 2015
cresyd in General Topics

Next Food Network Star - latest and greatest?

I just think it's an odd limit to put on yourself. Now given the non-success of contestants that say "I can do everything, I'm a global food authority" - obviously some way to narrow that down is important.

Free suggestion for someone next season though - The Salad Chief. Similar to sandwiches it's fairly easy to adapt to global cuisines, can be done hot or cold, involve basically any ingredient, and doesn't force someone into the healthy or comfort food box (hello potato salad with bacon....). Now put the sandwiches to bed.

Next Food Network Star - latest and greatest?

I understand that it probably provided Alex with a way to do "everything" while still having some kind of theme. But if I was going to blatantly rehash something, I'd just go with Ann Burrell's secrets of a pro chef.

Jul 28, 2015
cresyd in Food Media & News

Next Food Network Star - latest and greatest?

Men want to be him, women want to be with him....I'm not saying it's the sign of innovative or interesting programming, but it does sound like a soft ball approach.

I think it's also key to remember that Bob and Suzy made their decisions without tasting anyone's dish last night. Dom might have cooked the most amazing dish and Eddie's might have been horrific (which I think would explain some of Bobby and Giada's fight to keep Dom) - but it wasn't even considered in the judging.

Now whether the food was tasted by the judges but then edited out to support the story line of the show - it wouldn't surprise me. But the reality is that recipe writers can be hired whereas this is about finding an on camera personality.

Jul 28, 2015
cresyd in Food Media & News

Next Food Network Star - latest and greatest?

Hot and cooking don't matter to me as a determining factor. And I too at one point learned a lot from Food Network "stand and stirs" - however that day isn't today. There's no show of that ilk that really comes close and after FN's treatment of Justin, I don't know if they're remotely capable of taking an innovative cook and putting talent around them to build a proper show.

So my account of why as a FN exec I'd want Eddie to win is based on how I see the trajectory of the FN today. Between Trisha Yearwood on FN and the myriad of generic celebrities on the Cooking Chanel (vs celebrity chefs or emerging chefs) - this is how I see it. So things like "hotness" and "media training" matter as much as "great recipes".

I still find enjoyment from the FN, but I don't see them as a source for recipes. Innovative or otherwise.

Jul 27, 2015
cresyd in Food Media & News

Next Food Network Star - latest and greatest?

While women may not recognize him as a football player - he's the best looking contestant left. I say that as a woman with bias, but I'm going to go out on a limb and say he's the most likely to end up on any "hot" or "sexy" list of the remaining contestants. But neither Masterchef nor NFL is important to me in terms of fame, but rather media coaching. I'm sure this guy's social media presence is clean as a whistle and ready to handle greater attention.

He has been up and down, but when he's good - there's no one better than him personality wise. His improv episode from a personality standpoint was at a far higher level than the other contestants. And I think going up and down in this competition is pretty par for the course. Of the remaining guys, Jay's been a bit more consistent, but I don't think his highs have reached Eddie's. And for the food being vague and boring, I think of that as Food Network's sweet spot.

Jul 27, 2015
cresyd in Food Media & News

Next Food Network Star - latest and greatest?

I agree. It's hard for me to watch this show and not think, "they'll do anything they can to get Eddie to win". His food view has enough perspective to not be completely confusing (Caribbean, Miami, healthy-ish), but more than anything else - there is no other contestant more media/studio ready.

Food Network can hire 101 recipe writers, but at the end of the day the winner has to be the face of the show. Between Eddie's NFL and Masterchef experience, if I were Bob and Suzy, at this point the rest of the competition would just be a formality.

I'm not saying he's my choice or that I particularly care, but if I worked for a studio - this would be a no brainer for me.

Jul 27, 2015
cresyd in Food Media & News

Last minute trip to DC; suggestions needed

If you're doing a number of touristy options, then one lunch that might work would be the cafeteria a the National Museum of the Native American. There's a more interesting mix than most places in that part of DC while also having some less adventurous options.

(http://www.mitsitamcafe.com/content/s...)

Americans Are Finally Eating Less

As they don't refer to soda specifically but "sugar sweetened beverages" that probably does include a high number of the juices that you're referring to.

I think the finding that families with children saw the greatest increase really reflects the overall impact of programs targeting children vs. the rest of the population.

Jul 27, 2015
cresyd in Food Media & News

Next Food Network Star - latest and greatest?

Bob and Suzy offer a bizarre real world aspect to this show in the sense that at the end of the day The Network has a huge voice about what they expect from this show. They clearly have perspectives on who they think should win based on a range of network interests.

I don't think it's so black and white as the show being fixed, but I do think there are just more aspects to the decision making than just cooking and camera presence.

Jul 27, 2015
cresyd in Food Media & News

$15 Minimum Wage=No Tip

I completely agree that for some it does hit that emotional sweet spot of "I've done a good deed" in a way that paying full price on an item where a salesman earns commission does not come into play.

But because that feeling isn't universal, more often than not it leads to discord. If service wasn't great, then for some there's a feeling of retaliation that they can take away as a tip is a reward. For others it's a show of their largess. And others feel obligated to tip for non-good deed reasons (i.e. it's a social contract), and therefore have entirely different emotional responses. All this does is lead to potential customer discord.

This already happens (parents who are paying want to teach a server a lesson for mediocre service, adult children feel that choice is inappropriate as it was due to kitchen error, etc.) - so to add anything else just looks to make people feel worse seems unnecessarily fraught.

Jul 27, 2015
cresyd in Not About Food

Your food world and computers

The internet has definitely expanded both the recipes I use as well as restaurants seek out.

When I was learning how to cook in the late 90's early 00's and using basically no internet sites, my reliance on my mother's cookbooks meant that my styles of cooking were very uniform. A whole lot of Moosewood cooking. Finding and experimenting with new restaurants was limited to restaurant reviews in the newspaper and what I could talk my parents into.

Switching to recipes online (and I'd give myself equal success with online recipes and cookbook ones) has given me far greater ability to try many different cuisines based on far more narrow search options. I can do ingredient specific searches which is far more convenient for me than genre searches (i.e. okra's in season, I have all this cumin I want to use, etc.).

For restaurants, in addition to just having the ability to know about more of them, being able to look at menus is huge. In addition to making a better informed choice before going, I find it also helpful in mobilizing a group. For someone less adventurous they can determine if there's something on the menu that appeals to them. Middle Eastern food may sound exotic, but grilled chicken, rice, and salad - not so much.

Jul 27, 2015
cresyd in Not About Food