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Wilfrid

Member Since 15 Oct 2009
Offline Last Active Today, 01:54 AM
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#1436767 Gage & Tollner

Posted by Wilfrid on 17 January 2019 - 07:03 PM

Fresh seafood used to be sold from street carts.  

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#1436360 Annoyances

Posted by Wilfrid on 07 January 2019 - 09:10 PM

Ah, not the Nashville Bywater; I was confused for a moment.




#1436275 The Way We Eat Now

Posted by Wilfrid on 06 January 2019 - 02:17 AM


the economics and culture are harder for the place that wants to operate at the 2-3 Michelin level and not do tasting menus than they were in the past. That's an interesting conversation, and that there are less top-of-market restaurants doing a la carte is a worthy topic of conversation but, unless I'm misreading, that's not what we're discussing here.

So very, sadly true. But is it only economics?

If we set aside the economic factor for just a minute, it's just way more difficult for a kitchen to deal with an a la carte menu; and I think there are probably not enough good, young cooks to handle cooking in a restaurant situation that way.

That’s a plausible and very interesting additional point.


#1436013 Baby It's Cold Outside

Posted by Wilfrid on 29 December 2018 - 03:39 AM

Digression: Every adult in the States knows Basil Fawlty and Monty Python; they know Dudley Moore from Hollywood. Do people know Peter Cook? Does anyone know Spike Milligan and The Goons (and Peter Sellers being part of it)?; and I suppose nobody knows Flanders and Swann?

Short history of British comedy.


#1435790 Benno

Posted by Wilfrid on 22 December 2018 - 01:09 AM

Oh yes, there are other things on the menu...


#1435673 Old Man Shaking Fist at Cloud

Posted by Wilfrid on 18 December 2018 - 11:02 PM

It’s kind of a reverse Marie Antionette. “The people are starving!” “My god, it’s outrageous they can’t get croissants.”


#1435672 Old Man Shaking Fist at Cloud

Posted by Wilfrid on 18 December 2018 - 11:01 PM

Adrian, it’s easier than opening a bank account.

I think once it’s accepted that we’re only talking about people so far off the grid that they can’t even get an over the counter debit card the assertion that Chang/Ladner have a duty to build their business around those people’s convenience access becomes implausible.

Why not attack Uber because they can’t get a ride?


#1435579 Old Man Shaking Fist at Cloud

Posted by Wilfrid on 17 December 2018 - 12:04 AM

That’s pretty much what I described, right? There are fees for using it, as there are with debit cards tied to checking accounts.

Not indeed to get political, but isn’t the problem more about income security that whether a fancy sandwich place takes cash or not?


#1435533 fat

Posted by Wilfrid on 16 December 2018 - 02:05 AM

I’m pretty good at collecting good fat from meats I cook, and storing it in the fridge, but I’m excellent at forgetting it’s there and never using it.


#1435271 Best Comedians You’ve Seen (Live)

Posted by Wilfrid on 08 December 2018 - 11:59 PM

I don’t think we’ve done this, although we’ve done almost everything. Curious who people have seen.

I have my answers, but to kick off, my mother and father saw Frank “The Riddler” Gorshin in cabaret, and regarded him as the pinnacle of comic impressionists.

If you’ve been ridiculed by well-known comics, let’s hear.


#1435265 Latkes?

Posted by Wilfrid on 08 December 2018 - 11:24 PM

I did make some by the way, and only grated my thumb a little bit.


#1435150 The New Yorker

Posted by Wilfrid on 06 December 2018 - 03:02 PM

That issue seemed a bit pointless.  If you subscribe, you can read the entire archive.  Some of the pieces I knew. 

 

I disagree about the cartoons; nostalgia is at work.




#1435015 Atelier Crenn, 3 Michelin stars?

Posted by Wilfrid on 02 December 2018 - 12:49 AM

Petit Crenn was very affordable. And you probably won’t get a line cook with a numb palate over salting your food.


#1434912 Latkes?

Posted by Wilfrid on 29 November 2018 - 05:21 AM

@joe

A superbly expensive Michel Bras-branded mandoline did that for a chunk of one of my fingers when slicing potatoes for a gratin. I don’t think it ended up in the food, but I did miss it.


#1434825 pork shoulder

Posted by Wilfrid on 25 November 2018 - 11:06 PM

There’s a first time for soofle, but never a last. :D