Showing posts from October, 2009

Ordering Technique Part I: The Screenplay

INT. ANY OVERPRICED RESTAURANT -- EVENING The restaurant is packed with beautiful people jammed into clothing that no human being should actually be able to fit in. At the table where these beautiful people will not have to be encumbered with his physicality, sit PABLO and his girlfriend PICKLED JALAPENO. PABLO is underdressed and waving his arms wildly as he is talking. PICKLED is trying to pay attention, but her phone is lighting up with text message after text message. PABLO If a tip is to (airquotes) "To Insure Proper Service" (cont) why do we do it at the end of a meal? You can't insure your house after it burns down. It's really To Reward Proper Service. T-R-P-S. It's tuh-errrpppss. PICKLED just stares at him, her eyes revealing that she is calculating the cost/benefit analysis of a nice dinner versus her ability to endure another evening with this raving lunatic. She looks over PABLO's shoulder noting that their waitress

Ordering Technique Part I: Servers As Advisors

There is nothing more infuriating than having someone scoop you on a topic you wanted to write about. Actually, that's not true. It is even more infuriating when someone gives it a really good treatment, like Adam Roberts, who had a great post over at The Amateur Gourmet about why you shouldn't ask your server for ordering advice at a restaurant. With a couple of exceptions, he breaks down a number of reasons for why you shouldn't ask "What's good?". Reasons like: all of the items on the menu should be good (at a certain level of restaurant), they can't know your palate or mood, and that you never know if you would have been happier with your own selection. He also mentions the social awkwardness of asking for a suggestion and then not ordering it. I think menus can be deceptive, descriptions are terse and sometimes inaccurate. At a restaurant you have never been to, your server is the only interactive window you have into the food. The real iss

NYPL: Achatz And Myhrvold

Sadly, I had this post mostly written for the better part of a year. I finally sat down, listened to the audio again and finished the post. It is important to note that this reflects my understanding and take on their conversation, and I am may have unintentionally misrepresented them. As mentioned previously , I had the privilege of attending "WIRED & LIVE present GRANT ACHATZ & NATHAN MYHRVOLD Moderated by Mark McClusky The Cutting Edge: Tales from the Culinary Frontier" way back in october. Of all the events I have attended recently, this was the only one with really good moderation. In attendance, I saw Jeffrey Steingarten, Tim Zagat, Alex and Aki from IDEAS IN FOOD , and even one of the teachers from cooking school. Best part of all of this is: you can listen to it yourself. Don't want to listen to it? Here were my take-aways: On The Beast That Shall Not Be Named Mark was pretty relentless in trying to get Grant and Nathan to discuss the labeling of

Carbonation Not Just A Sensation

When you are drinking that can of cola you aren't just feeling those tiny bubbles, you are also tasting them, according to a new paper entitled "The Taste Of Carbonation". From the press release: Ryba added that the taste of carbonation is quite deceptive. "When people drink soft drinks, they think that they are detecting the bubbles bursting on their tongue," he said. "But if you drink a carbonated drink in a pressure chamber, which prevents the bubbles from bursting, it turns out the sensation is actually the same. What people taste when they detect the fizz and tingle on their tongue is a combination of the activation of the taste receptor and the somatosensory cells. That's what gives carbonation its characteristic sensation." There are two crazy factoids here. The first is that the sensation is identical when the bubbles aren't bursting, which seems to defy logic. You'd think there would be some sensory difference. Second, somewhe

Sous Vide Supreme: One Small Step For Cooks...

If you read this blog then you know (and probably agree with me), that some form of sous-vide device is going to be the next microwave oven. It seems weird and scary to the general public today, but my great grandkids won't remember life before them. "Great Grand Pa-Pa, what does overcooked mean?" Ok, maybe a little far fetched, and, uhh, did my great grandkids grow up in Bavaria? But the first big step forward towards my utopian future will be available for pre-order on October 23rd. What is this, you ask? Why it's the Sous Vide Supreme , of course. SousVide Supreme With Rack Introductory pricing is going to be $399, which puts it between DIY style PID Controller like the Sous Vide Magic ($140)/Rice Cookers ($0-100) combo's and professional immersion circulators (~$1000). This price point is excellent news, because if a small company can produce them and make money at $449 MSRP, then when the Kenmore's of the world produce them, the price will


On my walk home today, I stopped underneath Katz's awning (or ledge, whatever that thing is) to get out of the wind and rain. Almost as soon as I ducked under the awning, a man with one of those secret service type ear things walked out holding a laminated sign. I watched as he tried to affix said laminated sign with some tape to one of the windows. Did I mention earlier that it was raining? Yah, didn't work too well. He finally managed to kind of get it stuck to the window, giving me a chance to finally read it. My dreams that the secret services were forcing Katz's to discount were quickly dashed as I read that they were filming Gene Simmons' reality TV show. Looking inside, I saw people crowding around Gene, gawking and taking pictures. While I was peering through the window to get a better look (never said i was better than those other gawkers), a guy leaves with his two sons. At least I hope they were his kids. EXT. KATZ'S DELICATESSEN - NIGHT It is rainin

TGRWT #19 Tomato and Tea: Round Up

Hi TGRWTers! Tomato and Tea seemed to have pretty mixed results. I think there is a tremendous number of possibilities with these two ingredients, especially with tea. Black tea has a bazillion different varieties, which: can be used to smoke, can be steeped into a liquid, added to a crust or rub, etc. Leanne Opaskar made a Lapsang Souchong Tomato Bisque and Sun-Dried Tomato Crostini . She writes: The soup is smooth, tomatoey, smokey, and pretty tasty. I'd like to play with the balance of flavors just a bit, because I'd like a little more depth with the clove and anise flavors. They're kind of swallowed up in the smokey tea taste. This is very satisfying for a first pass, though. The crostini are also tasty, but there's really not much tea flavor to them. I'm not quite sure how I'd play with that to improve it, but they taste good as it is. I didn't think about it at the time, but I should have saved the soaking liquid -- it would have made a f