Tuesday, July 31, 2007

Boulud Settling Suit Alleging Bias at a French Restaurant - New York Times

My sense of this is that Boulud's company was guilty as charged -but I really don't know. What I do know is that when I ate there in '96 all of the waiters were Caucasian males and all of them seemed to speak French. The food was very good and showed extremely fine technique. But I hated the menu that prattled on about seasonal this and seasonal that but was full of ingredients that were not in season within driving distance of Manhattan -or North America for that matter.

Let's hope that Chef Boulud can get on with his business, makes lots of money and make everybody happy.

Boulud Settling Suit Alleging Bias at a French Restaurant - New York Times

This is Seriously Painful

Watching this chef from Olive Garden cook is like watching someone having a root canal performed by a silverback gorrilla that is suffering from dementia. Notice how his pan is never hot enough before he begins to cook. Listen to him recommend substituting penne for fettuccine (as if it mattered) and explaining how his pant belt thick red peppers have been cut "julienne."

He makes no fond, deglazes nothing then adds insult to injury by finishing the dish with things that Olive Garden would never use: flour, good white wine, heavy cream and Italian parmigiano. OMG, this is too sad. If this dude had been working for me I'd have cleaned his ears with a pot brush.
And lest I leave out the most obvious horror: the dish it totally disgusting!!!!!!!!!!!!!!

Worse than Duck Liver and You Eat it Everyday!

Dihydrogen monoxide causes more pain and suffering to living things than any other material thing known to man, plant or beast. Ingest too much of it and your cells will burst like a gazillon water balloons . It causes uncountable numbers of wild and domestic organisms unbearable suffering yet, not one animal rights organization has yelped a syllable about it. Watch this and weep my friends.

My hand goes out to Tags for bringing this to my ravenous attention.

Xenophobia at heart of product panic in US

Who's panicking? Anyone panicking about food imports from China? I just looked out my window, saw no one panicking about Chinese imports and took this picture to prove it. Not a soul is panicking.

Xenophobia at heart of product panic in US

It's Official: Foie Gras is Inhumane to Humans

Wow! They don't call themselves The Humane Society for nothing! Now they're expanding a lawsuit against Hudson Valley Farms and playing the inhumane to humans angle.

See, it goes like this: foie gras is not just bad for ducks (sic) it's also bad for people because according to a doctor WHO WORKS FOR THE HUMANE SOCIETY (pedantic emphasis obviously mine) citing a study that suggests but does not prove a relationship between foie gras consumption and amyloidosis
"This new study finds that foie gras consumption may increase the risk of developing amyloidosis in susceptible people, which is difficult to treat and often fatal," stated Michael Greger, MD, Director of Public Health and Animal Agriculture for The HSUS. "Foie gras is produced by inducing a state of disease in ducks and geese by force-feeding, and the study notes that the potentially harmful 'pathological alteration is noticeably increased in birds subjected to stressful environmental conditions as well as to the forced feeding that is used to produce foie gras.'"

So what's the humane thing to do? Claim that Hudson Valley foie gras is an adulterated product from a diseased animal and sue the company under a NY State law that makes it illegal to sell adulterated food from diseased animals. I wonder how many witnesses they are going to bring to court to testify that they got amyloidosis from eating foie gras?

I imagine that if they do manage to bring in witnesses this would make for some damned good television because, as of this writing, the amyloid proteins in foie gras have only been shown to induce amyloidosis in MICE that were genetically engineered to develop (you guessed it) amyloidosis!

Whatever. I don't doubt that The Humane Society and like minded organizations are going to drive Hudson Valley Farms out of New York or out of business. But I wonder if their peculiar form of humanism is extensible to the hundreds of people who are going to lose their jobs when the company folds up shop.

What'd you think? Think HUSUS and PETA will buy up the farm and set the workers to growing hemp?

Study on Foie Gras Disease Risks Prompts Expanded Humane Society Lawsuit | The Humane Society of the United States

Monday, July 30, 2007

Pineapple Vinegar Update

This just in from heirloom bean meister Steve Sando on his god- directed effort to make vinegar from pineapple.

"A friend alerted me to your post and I thought you might like an update.
The batch with the unprocessed apple cider vinegar added tasted like vinegar almost exactly a week later. I used the liquid and was happy but later a real "mother" formed on the top and the batch is very clearly acidic and vinegar now. I did this one in a glass "barrel" as in the photos. In the ceramic crock, I didn't use any apple cider vinegar. Just the pineapple, water and sugar in the form of piloncillo. The mother formed after about four weeks and I think this batch is superior.
Neither bacth had an open lid, but both lids fit loosely, if that matters. Both are stored on a dark pantry shelf that stays pretty warm.
I use it all the time, especially to finish off a bowl of beans. I'm storing the vinegar in used beer bottles (Corona, natch!) with wine corks in them and passing them out to friends as I have a lot.
Glad to meet you!"

Holy Mother of G-d, your experiment worked. My concern over the prevalence of acetic acid producing bacteria in your arid homeland was for naught. There was more than enough to do the job and you are now enjoying vinagre de la pina. I'm not surprised that it took four weeks to produce a ready batch. The initial mixture had to first ferment into "wine" then wait patiently for the alcohol munching bacteria to grow apace and spew out the acetic acid required to produce a respectable vinegar. But whatever, it worked! Adding sugar (piloncillo) was a great idea and gave a boost to the alcohol producing yeast so that when their time came the acetobacteria had something to eat and convert -like so many million tiny Stanley Owsleys- into acid.

Der Hamburger-Kampf in Deutschland

McWienerstand takes a stand against a Mcburger stand in Berlin.

Some in Berlin oppose McDonald's arrival - Yahoo! News

Psst:! A Hot Investment, Pork with Roundworm

Unless I've missed something, this uncharacteristically incomplete piece of journalism from the NY Times discusses upcoming regulations from the FDA that will clear the way for a barnyard of genetically engineered animals without actually citing or sourcing the regulations. But it does make the interesting point that even if the animals mentioned in the piece get the go ahead to go forth and multiply from the gods of Rockville Maryland, there may be no money to send the little piggies and their friends to market. Apparently, investors who have been bullish on genetically engineered crops are not so confident that the public will be hungry for GM meat.

I'm not at all surprised. In my experience more people identify with animals than they do with plants. So whereas most people might yawn when they drive by a field of corn plants with genes from a bacterium inserted into their genome, they'd get a bad case of the wiggles from a hog with a roundworm gene directing it's fat cells to squirt out omega 3 fatty acids.

Oh, that's going to sell like crazy; Carpaccio of pork with roundworm gene anyone? Yum!

I'm not anti-GM, not by a long shot. But some of this stuff sounds like bad news. Salmon that grows twice as fast as non-GM salmon? For what? There's already too much salmon around and you can bet that if it grows fast it's going to taste like crap. And what happens if it escapes and begins to compete with wild salmon? Seems like bad news for everyone except the people who would farm it.

The only animal mentioned in the article that sounds like a good thing is a GM hog that is engineered to absorb more phosphorus from it's diet and so limit the amount of phosphorus pollution from hog manure. But even this sounds more like something that would be great for farmers but of questionable value to the rest of us.

Without U.S. Rules, Biotech Food Lacks Investors - New York Times

Pineapple Vinegar

A comment from Simon on my Easy Vinegar post sent me to Rancho Gordo a terrific blog by bean maven Steven Sando.

Steven is attempting to make pineapple vinegar by fermenting a pineapple in a jar of water.
Steven's pineapple vinegar experiment should work. But first the pineapple is going to have to ferment into wine before the acetic acid producing bacteria can do it's work. I'm also wondering if there is going to be enough bacteria already present in his set up to get the job done. The air is pretty dry where he lives and one cannot presume there is going to be a lot of microorganisms floating around...

Rancho Gordo: Experiments from my mostly New World kitchen and gardens: Pineapple Vinegar

Share A Cow

The recent kerfluffle over butter following Ruhman's cruel flensing (wink*) of Daniel Patterson's July 1 NY Times article on the subject actually got me interested in making some butter myself. So I did my due diligence and googled, dialed and drove all over the got-damned place trying to find raw cream, of course, to no avail. I live close enough to thousands of Amish farmers that I suppose that if I grew out my beard and pulled all the buttons and zippers off my clothes, I might have been able to insinuate myself into someone's barn to squeeze out a couple of pints before someone spoke to me in Deutsch and exposed my clever deception. But it hardly seemed worth it. (Don't you think?)

In the end I made some butter from organic heavy cream and chunks of sea salt and it was pretty good, although not good enough to justify the effort to anyone other than my over-weaned need to make my own food whenever I can. But I haven't given up on finding raw cream to splatter my glasses again and came across this nutty-enough-to-make-perfect-sense idea this morning : Cow Shares. It's essentially the same concept as a CSA (Community Sponsored Agriculture) agreement with a bovine core.

Cow Share Agreements

Sunday, July 29, 2007

Easy Vinegar

After wasting a lot of time searching for "mother of vinegar" culture (which I found but decided wasn't worth the money or effort required to order it) and trying to make vinegar from unpasteurized store bought vinegar, I had an inspiration that had the combined effect at once causing me to feel clever and embarrassingly dumb.

A few weeks ago I was setting up to make another batch of sour dough starter. It's a mostly a no- brainer process that I've been doing weekly -for years. All I do is mix some organic flour, and water, let it sit on the kitchen counter (next to my stand mixer, of course) for 24 hours, then add more flour and water and let is sit for another 24 hours. During this time the yeast that is naturally present in the flour convert starches into sugar, carbon dioxide and alcohol, while the also naturally present lactobacilli convert some of the sugar into sour tasting lactic acid.

So I'm mixing the stuff up when I remember that there are going to be a lot more microorganisms in the flour than just one species of yeast and one of bacteria. Perhaps at the end of fermentation in addition to a lot of alcohol producing yeast, there would also be a lot of the alcohol consuming acetic acid producing bacteria that are used to ferment wine into vinegar?

In other words all I had to do to turn the bottle of funky Cabernet sitting in my pantry into vinegar was drop in a blob of fully fermented sour dough starter, aerate it everyday for a while and that was it?

Yeah well, it worked. So all that fussing, all the emails to colleagues asking for advice all the search strings for "mother of vinegar," "acetobacteria" and so on, were largely a waste of time.
The answer to the problem was sitting on my kitchen counter all along.

Interesting New Anti-Foie Strategy

The Humane Society of the United States and environmental groups are suing the state Department of Environmental Conservation to force the agency to release pollution records on a local duck farm and foie gras plant.

Humane Society sues DEC over Hudson Valley Foie Gras

Forgive us for stating the obvious but these folks are not kidding around.

Saturday, July 28, 2007

Blogging the Inevitable:El Bulli Molecular Gastronomy Kit

If I had found this in the back of a comic book I'd have been no more surprised.

A starter kit priced at £42.95 brings together these three essentials, along with a tool kit of two syringes and dosing and collecting spoons.
El Bulli molecular gastronomy kit from Infusions

Tuesday, July 24, 2007

Steppin Out To TCOB

I've got to retrieve the kinder from camp and won't be back online for awhile. I trust you will all find fair ground to till interregnum. Pax Vobiscum!

Alien Feedlot: Mapping the American Fatland

Wow, it looks like either a lot of people just can't say no to their mouths or something else is turning millions into bipedal pork. If the data that informs the linked map can be trusted, the obesity rate between states is pretty uniform. Only 7 show rates between 10-14%, while the rest of the country is larded up at >20 %.

As a reformed fat person who dropped 90 lbs 3o-something years back by eating less and moving more, it's hard for me to imagine that the problem is caused by anything other than gluttony and sloth. But who knows? Perhaps the nation is being fattened up by aliens prior to being picked up for transport to an ET abbatoir. Actually, I'm sure that is the case.

I recall seeing a show on TV back in the 60's entitled "To Serve Man" that made it clear that aliens have a thing for human flesh.

And as everyone one knows, everything on TV is in toto de facto.

Fit Nation: The Obesity Fight - Special Reports from CNN.com

USDA Busy as Bees Saving Bees

WASHINGTON, DC – U.S. Department of Agriculture Under Secretary for Research, Education and Economics Gale Buchanan Friday announced that USDA researchers have finalized an action plan for dealing with colony collapse disorder (CCD) of honey bees. The plan can be read at: www.ars.usda.gov/is/br/ccd/ccd_actionplan.pdf

"There were enough honey bees to provide pollination for U.S. agriculture this year, but beekeepers could face a serious problem next year and beyond," Buchanan said. "This action plan provides a coordinated framework to ensure that all of the research that needs to be done is covered in order to get to the bottom of the CCD problem."

Four possible causes for CCD are identified in the plan: (1) new or reemerging pathogens, (2) new bee pests or parasites, (3) environmental and/or nutritional stress, or (4) pesticides. Research will focus on determining which of these factors are contributing causes of CCD, either individually or in combination.

PA Farm News

FDA says food recall is urgent health threat | Health | Reuters

FDA says food recall is urgent health threat | Health | Reuters

Monday, July 23, 2007

Gentle Reminder

Don't buy ground meat. Grind your own or, if you must buy it ground, cook it until it becomes like so much sand.

This has been a public service announcement.

7 in Suffolk sick from E. coli in ground beef - Newsday.com

FDA Warning on Mislabeled Monkfish

This is a bit dated, but interesting on it's face.

The Food and Drug Administration (FDA) is warning consumers not to buy or eat imported fish labeled as monkfish, which actually may be puffer fish, containing a potentially deadly toxin called tetrodotoxin. Eating puffer fish that contain this potent toxin can result in serious illness or death.

How would you know if the thawed monkfish in the supermarket fish counter was imported or not?

FDA Warning on Mislabeled Monkfish

What Tweakers Do In the Kitchen

Warning! If you don't despise me already, you may if you watch all of this.

Yet another reason to cook your own food

Like you needed one?

Food recall expanded due to botulism outbreak - Jul. 23, 2007

Food Critic Gael Greene Likes Big Hats and Famous Pork

I hope that my header for has snark commensurate to the vanity of the subject of this article...

Food critic Gael Greene lives a life of excess - 07/22/2007 - MiamiHerald.com

French Blow Off Pope & PETA

[Yet] "when it comes to cuisine, it will take more than the pontiff and the Terminator to make gourmets yield. France, which makes three-quarters of the world's foie gras, produced a record 19,552 tons last year, 25 percent more than in 2000. Exports doubled during the period."

Bloomberg.com: Muse

Sunday, July 22, 2007

Miracle Fruit Makes Sour Sweet

This sounds too good to be false: a fruit from Ghana that contains a glycoprotein named Miraculin, that tricks your nervous system into thinking that something sour is actually sweet. This could be a very useful ingredient. I don't know what the hell I would do with it other than trick my kids into eating grapefruit. But I'm sure that more clever chefs than I will find a way to make hay out of it.

Freedom to Tinker » Blog Archive » Miracle Fruit: Tinkering with our Taste Buds

The Tao of $$$$$$$$$$$$$$$$$$$$

You've got to wonder how much gravy is going home with the owners of a restaurant that grosses over 50 million dollars in one year. It boggles my middle class imagination.

Tao, wow....

Tao Las Vegas - Venetian Hotel - Setting Restaurant Records by Selling the Sizzle - New York Times

Tony Bourdain Eats A Seal

I'll bet it's good, but I wouldn't want to have to clean the floor after dinner.

Last Year's Masonry Project

This is a slideshow of a dry stack wall I built along my driveway. The stone is a type of sandstone from West Mountain quarry in Scranton, PA. It was pretty easy to cut so I squared off most of the blocks with a chisel and occasionally, the spade end of a rock hammer. Of course, the joints could be tighter but then it would have taken me 3 months to finish rather than the mere 6 weeks of 8 hour days (not counting the time it took to excavate) that it actually took.

The wall is about 112 feet long, 2 feet high and 2 1/2 feet thick. I used about 26 tons of sandstone and 15 tons of gravel for backfilling.

Reporter detained over fake food story | The Australian

BEIJING police have detained a television reporter for fabricating an investigative story about steamed buns stuffed with cardboard at a time when China's food safety is under intense international scrutiny.

A report directed by Beijing TV and played on state-run national broadcaster China Central Television last Thursday said an unlicensed snack vendor in eastern Beijing was selling steamed dumplings stuffed with cardboard soaked in caustic soda and seasoned with pork flavouring.

Beijing authorities said investigations had found that an employee surnamed Zi had fabricated the report to garner "higher audience ratings", the China Daily said on Thursday.

"Zi had provided all the cardboard and asked the vendor to soak it. It's all cheating," the paper quoted a government notice as saying.

Reporter detained over fake food story | The Australian

Hmm, fabricating a story about a street vendor who puts cardboard in dumplings while knowing that the Chinese government executes people for generating bad publicity for their grand experiment in controlling human behavior? Wanna bet that the street vendor isn't chilling in a shallow grave somewhere and that Mr. Zi won't be staying inside for a few weeks while his eyeballs resume their normal position? I wouldn't.

My Stone Soup

In case anyone was wondering what 40 tons of Avondale Brownstone, 35 tons of gravel and 90 bags of mortar looks like here it is.

I began this little terrace/patio project last summer and at the rate I'm going it won't be done for until another winter has passed. It's pretty slow going because with the exception of one day when, to my astonishment, Tags came by to help shovel gravel (can you imagine?) I've been working this solo. I've still got to flag the top of the wall, level off the deck with sand or stone flour (probably the latter) then flag that too.

I like doing this stuff. Don't all Italians -even culturally adumbrated ones like me- love working stone and cooking? I'm pretty sure that such stuff is genetically hardwired. But there are many moments during a project like this when I wish that it would be far better to be really rich, pay my money and watch someone else play the role of Neo-Vitruvius.

Saturday, July 21, 2007

The Worst Pizza in The World

Lousy pizza is ubiquitous but profoundly bad pizza...fall out of a 10 story building belly-first onto a an iron fence bristling with fleur de lis finial bad pizza can finally be found here

We're All in Trouble Now

Oh great, Hasbro is recalling one million Easy Bake ovens because of some design flaw that might cause burns. Forgetting for the moment that ovens are supposed to get hot, what are the one million cooks supposed to do while our ovens are being replaced? Eat mass produced cake full of tainted ingredients from China?

This is stone cold wrong. Somebody at Hasbro has to answer for this and pay with jail time. Serious jail time.

Hasbro's toy ovens pose burn risk, recalled - Jul. 19, 2007

Friday, July 20, 2007

Their Hearts Are Just Not In It

CNN's Anderson Cooper and Sanjay Gupta dine at a Bejing restaurant specializing in endangered species and find nothing worth reporting. Thanks guys! This helps a lot.

CNN.com - Anderson Cooper 360° Blog

Oh really?

Food story made up - 20 Jul 2007 - NZ Herald: World / International News

Cooking for What? 101

This latest offering by Mark Bittman of a list of 101 dishes that can be cooked in 10 minutes or less makes me think of an oft-repeated response to critics of Rachel Ray who, as anyone with a nanometer of sense understands, cannot cook to save the life of a virus. "Well," Ray's apologists opine "at least she's inspiring people to cook their own food."

Yeah, I say, she's doing them a real favor by inspiring them to add canned tuna fish to jarred tomato sauce when they could be eating a Big Mac and not having to scrub pots. Thanks Raych!

I feel almost the same way about Bittman's quick and easy approach to cooking and his recent list of Simple Meals Ready in 10 Minutes or Less. Cooking, not matter how simple the dish, is only a small portion of the total work involved in getting a meal on the table. Even a fast dish like boiled lobster with lemon and butter from Bittman's list requies that the cook
  • works X minutes to earn the purchase money
  • spends X minutes transporting ingredients home
  • Cooks 10 minutes
  • Cleans at least 10 minutes
There is this notion in the foodie community taking charge of your own nutrition is something that everyone must do in order to become a "whole person." It's spineless rhetoric of course, nobody can prove that the road to happiness or self-fulfillment goes through the kitchen or the garden. It's more like a religious belief, something not provable through the examination of empirically derived data but accepted or rejected based on how one "feels" about it: fuzzy logic, if you will.

And it never, I mean never, talks about all the drudge work that comes along with it.

I'm not suggesting that cooking cannot be immensely rewarding -far from it. But I think that in taking the rhetorical position it's so easy, anybody can do it! food media evangelists like Rachel Ray and Mark Bittman end up tricking a lot of people into wasting money on books and wasting time in front of the TV and in the kitchen when they could be out doing something more idiosyncratically fulfilling, like picking up the phone and ordering a pizza.

Summer Express: 101 Simple Meals Ready in 10 Minutes or Less - New York Times

Now This is SRSLY F*D UP

"Scientists at the University of Minnesota have been evaluating the impact of antibiotic feeding in livestock production on the environment. This particular study, funded by the United States Department of Agriculture (USDA), evaluated whether food crops accumulate antibiotics from soils spread with manure that contains antibiotics."

Routine Feeding Of Antibiotics To Livestock May Be Contaminating The Environment

One obvious implication here is that even if you eat no meat and consume nothing but plants you may still be unwittingly consuming antibiotics if the soil had been fertilized with manure from a typical feedlot. Not so obvious is that because of loopholes in organic food labeling laws you may still be getting the antibiotics if antibiotic containing manure or ground water was used on the fields.

My, Ahem,. thanks to Gary Allen for the tip off.

Thursday, July 19, 2007


I haven't been able to post anything for the last two days because I've been working like a dog moving rocks with the loader (left) and I've had limited connectivity. I just now fixed the connectivity problem, but due to the continued presence of about 10 tons of rubble in my driveway probably will not be posting anything about food until tonight or tomorrow morning.

After that, who knows? The quarry is delivering 18 tons of 3/4 inch gravel and, well, I'm going to have to move that too.
BTW, I suppose there was time when the simile working like a dog made some sense. But I've not seen a dog do a stitch of real work in a dog's age. I mean, look at my dog there. He's good for nothing, his forelegs aren't even long enough to reach the steering wheel.

Tuesday, July 17, 2007

Foie Gras Food Fight in Philly

Two Philadelphia based animal rights groups appear to be fighting with each other for the hearts and minds of all of the good people who are not yet aware of the biggest threat to world peace since the Cuban Missile Crisis namely, duck liver.

According to this nine (Yeah, that's right 9) picketers led by Christopher Semick of Philadelphia Advocates for the Animals (PAFA) were deliberately given bad information by Nick Cooney who heads up a rival organization named Hugs for Puppies causing them to picket the house of a chef who has never served the stuff and has never worked in a restaurant that served it.

This is just too intriguing to pass up the opportunity to conjecture that we may be at the cusp of a power struggle of herculean proportions, and with far ranging impact. Then on the other hand, maybe not.

You can read about it HERE after scrolling down to Ducking the Issue.

Monday, July 16, 2007

A Cook's Dinner

What to eat for dinner is always a problem for anyone who believes with all the fiber of his being that a meal is something you make and not something you buy. If it were otherwise, then I would like to imagine that the daily problem would be a lot simpler. Relieved of such a burden he could just jump in the car and drive to someplace that would cook it for him, pay his money, and be done with it. But for a he like me, that is almost never an option. And tonight was no exception.

Tonight I had to eat alone. My kids have been away at camp for over a week and my wife is in New York on business and to my chagrin, having dinner with her business associates at Del Posto ($%#@&!?) To make things a bit more challenging, the larder is run down from having half of the family away for over a week. It would have been great if I could just climb into the car and go somewhere and scarf a meal. But I'm a cook and cooks don't do that. So the "net net" is that I had to scrap a bit to put something together for myself to eat that satisfied this cook's dictum I live under that compels me to cook my own food all the time. After probing around a while in the fridge and freezer, I came up with this: a frittata of zucchini, mozzarella, basil and prosciutto.

I made the frittata with 3 CSA eggs, some paysanne cut and sauteed zucchini, a chiffonade of basil from the garden with a "whiff of garlic", and some mozzarella and prosciutto di Parma. You see it here after it has been started in olive oil on the stove top and just retrieved from the broiler.

I ate it with some bread I made myself ( a sough dough made with rye and high gluten flour, wheat berries and flax seeds and some other stuff), a drizzle of some Denominazione di Protetta extra virgin olive oil (Tandem brand) , a half bottle of Les Piliers Sauvignon (2006) and some really good butter laced with big crystals of sea salt (Sevre& Belle La Baratte des Gourmets) all of it served on top of Sunday's NY Times. It was all very good and now I don't care much about no dictum. Actually, I'm happy to be tasked by it.

I don't think tomorrow's dinner is going to be this good. I'm taking delivery of 20 tons of stone and a 4 ton loader and will be spending the day dumping rocks into a big hole. So maybe, just maybe, I'll be ordering a pizza. Pity me.

Eclat Chocolate

Hi, my name is Bob and I am not a chocoholic. But this morning I got an email from Tags (who lives somewhere nearby) telling me that some guy in my town makes some of the best chocolate around. So I decided to stop by Eclat and check it out.

Now the truth is that I've walked by this store at least a dozen times since I moved to West Chester, Pa two years ago. I even walked by with my wife and two kids all yanking on my coat and oohing and ahing over the rows of truffles, bombes and eggs that for all appearences looked first rate. But still I didn't go in because more often than not I have been disappointed to discover that the small artisanal shop I thought I was looking at, was really just an outlet store for overpriced mass produced waxy gloop.

Well duh, was I ever wrong about this place. Chris Curtin, the owner, is a Certified Master Pastry Chef (Germany) and makes all the chocolate in house. He has the couverture blended to spec by several chocolate manufacturers and has plans in the works to roast his own pods and conch and refine his own blends. He's serious and it shows in the work. I bought a box of a dozen truffles and -I'm not sure what to call them- squares? Coins? Some of them were not to my taste, but they were all superbly rendered with no obvious grit in the couverture or ganache, just barely melting to skin temperature (ca. 93 degrees F) and rapidly melting on the tongue
( ca. 96 degrees F). One of them was a standout that made me wish I'd bought more: a dark milk chocolate couverture wrapped around viscous caramel and napped with a bit of sea salt.

Damn it was good.

>Eclat Chocolate<

Molecular Ennui

Yawn, molecular gastronomy is in Tokyo Tasty science' puts mystery on the menu .

Don't get me wrong, I actually dig the idea of using food grade chemicals, thermodynamic principles and medical instruments to make really expensive food. I've been pushing for a more left-brain approach to the culinary arts for a long time and made that a big part of the Advanced Culinary Principles class I taught at The CIA. But I'm getting a bit weary of having to type "molecular" into search stings when I'm looking for information about how and where this manner of cooking is developing.

Each time I find another chef cooking up molecular gastronomy I think back to that March '07 post at Ruhlman.com in which Michael Rulhman and Grant Achatz decry the use of the term MG as inaccurate and unwieldy and closes with Ruhlman opining

But we stopped referring to Nouvelle Cuisine as such, after its essential mandates were fully incorporated into the fine dining idiom. In the hands of a chef such as Achatz, whose culinary fundamentals (how to cook a potato, how to make a chestnut puree) are so exquisite, I hope we stop calling the new new cuisine [MG]anything at all other than really good food.
Although I argued a bit with Ruhlman about the appropriateness of the term and cited numerous similarities between what chef's like Grant Achatz and Ferran Adria appeared to be "saying" with their work to the thesis of one of the originators of the concept of molecular gastronomy (Herve This), in the end I had to agree that the term was not fit to describe this manner of cooking. To be frank, I have even come to share his frustration with it's continued use and wish it would just go away along with a bunch of other constantly misapplied and terms like "paradigm shift" and "devolution."

But it seems that like these latter two unfortunate bits of adverbial smut, molecular gastronomy is a true meme: an easily remembered concept or sound that spreads like a virus and in it most affective form survives through many generations (e.g. "Ring around a Rosy" or the tune "Reveille"). So I think it's going to be a long time before Ruhlman sees the fulfillment of his wish to see it meet the same fate as the term "nouvelle cuisine." And it does not please me in the least, that in order to be comprehensible to my readers on the subject, I have to use it in my posts and so become complicit in keeping it alive.

Saturday, July 14, 2007

Fattened geese in France's Dordogne - CNN.com

Rick Steves has written a very nice article about a visit he made to a French farm on Dordogne that produces foie gras d' oie (goose foie gras). I have read a lot of articles like this over the years, and even though they mostly confirm my belief that the process of force feeding (gavage) is intrinsically benign and that most French producers treat their animals well, he has to screw it all up. Why, for goodness sakes, did he have to include this

"Nathalie, like other French enthusiasts of la gavage, says that while their animals are calm, in no pain, and are designed to take in food this way, American farm animals are typically kept in little boxes and fed chemicals and hormones to get fat. Most battery chickens in the United States live less than two months and are plumped with hormones. Her geese are free range and live six months."
In three sentences Rick Steves plays into the hands of American anti foie gras activists who seek to take advantage of public ignorance of the artisan nature of the two American foie gras farms and lump their practices in with mass production poultry chicken farms like the ones that raise chickens for Tyson. Thanks for nothing Rick, I hope you enjoyed your trip to France.

Fattened geese in France's Dordogne - CNN.com:

A Vegan Star is Born

The photo at left shows the handiwork of an alleged vegan activist who apparently does not like the fact that foie gras and veal are served at the restaurant Jezebel in Austin, Texas.
If you click it or the terrine below you can see other examples of the art that someone who calls himself Veganstar left on six more restaurants. The same alleged vegan may or may not have been responsible for throwing a brick through the window of another Austin restaurant on Thursday.
It's a bit hard to imagine that a vegetarian has this much bile. I was under the impression bile was secreted by the gall bladder to facilitate the digestion of fat which, in theory at least, should not e very abundant in a vegan diet. Maybe this vegan eats a lot of coconuts.

Friday, July 13, 2007

Recipe of the week: Hemp Milk

Hemp Milk


1/4 cup shelled hempseeds
1 cup water

flavorings (vanilla, maple syrup or honey)


Place seeds into a blender and add small amount of water 1 inch above the seeds. Turn blender on at multiple speeds and agitate seeds so they become a thick hemp cream.

Then add either vanilla, maple syrup or honey or only a ripe banana and serve as a thick drink or add water at a ratio of 4.75 water to 1 part seed for a lighter hemp milk.

A great alternative to soy milk without the throwaway aseptic containers.

Bet your cat will like it too. BdG

It's Friday, why not get hammered on water?

And A Hunger Artist knows just the place to do it: Via Genoa in Chappaqua, less then twenty minutes from my old home in West Chester NY. True it's a water bar and true, you can't get hammered on water, but (if I may reinvoke my alter ego to speak from hereon) dude, Chappaqua is just teaming with yuppies who will like, be in the bar paying like huuuuuge dollars for the coolest water from like Alaska and stuff.

I mean if like really rich corporate lawyers with like 750 ils are like paying 30 dinero for like f--kin' water, just think of the babes that'll be there with like Gucci shoes and big lips and sh-t.

wcbstv.com - First Class Glass: Bottle Of Water $55 In N.Y.

This is nasty (Redux)

This video of ducks being abused at a foie gras farm operated by Elevages Perigord in Quebec was tough to watch. I was not bothered by the force feeding scene so much although I've seen it handled with much less distress to the ducks. Neither am I troubled by the scene in the abattoir when the ducks are being slaughtered. But there are some shocking scenes of callous workers smothering and crushing ducklings and battering sick ducks to death.

I certainly do not see this video as a persuasive argument against foie gras production. I've seen this kind of sadistic behavior at chicken farms, and I'm sure there is nothing about it that is unique to poultry farms. But the video does beg the question of how we can effectively regulate farms to prevent this sort of cruelty from occurring. I'm not sure that switching production to smaller farms would do the trick (neither is suspending the perpetrator, that's lame). The chicken farm where I saw birds being banged around by a worker who was mad because they were pecking his arms as he was loading them into a truck was rather small as I recall.

I don't have any answers, but I do know that I don't like this.

Hugs for Puppies "Strangled"

A Philadelphia Common Pleas Court judge ruled this afternoon that [Hugs for Puppies] protesters of foie gras cannot interfere with Bastille Day festivities planned for this Saturday at the London Grill restaurant on Fairmount Avenue.

Foie gras protesters must stay 50 feet away

Hugs for Puppies? That's an awfully cute name for a group united under the banner of such a noble cause: eradicating meat.

Dinner at El Bulli

This is kind of cool: someone named Lia describes a May 2007 meal at El Bulli and illustrates it with photographs.

I was surprised to learn that the 30+ course tasting menu only cost about $250. That's about 8 bucks per course for extremely carefully prepared food. Rabbit's Brains aux beurre noisette. By comparison a the price of a Big Mac in Europe can be as high as 9 dollars.

>Dinner at El Bulli<

Thursday, July 12, 2007

For the Bourdain fans

He's blogging at Bravo.

Tom's Blog: Read Tom Colicchio's Online Blog - Top Chef TV Show - Official Bravo TV Site

I discovered this thanks to an email from Kal (kaldragon)

Heisenberg on Molecular Mixology and the Riddle of "Vessel 75"

The following is an email from my friend the physicist, Werner Karl Heisenberg (photo at left). He and I communicate on a fairly regular basis via the web because other means of communication are not available to us. You see, he is dead.

Dear Bob,

I think that something close to the order of my Uncertainty Principle may have to be invoked in certain instances when someone describes what they are doing as "molecular." If someone calls something they do "molecular gastronomy" but does not offer or appear to know any information about the behavior of the molecules in the thing under preparation then we may have to allow that the method of preparation is molecular at the same time that it is not.

In the case of this video from spiritsandcocktails.com, two mixologists from the Seattle restaurant Vessel, teach us how to make a molecular cocktail suspiciously named Vessel 75. (I had wrongly assumed that the 75 referred to the atomic number of one of the ingredients but disgarded that idea when they did not add any rhenium to the mix.) They tell us that what makes the drink molecular is that alcohol is burned during the process and it is topped with foam. There is no discussion of the physical principles involved and not a word about molecules, yet they say it is molecular. Mein Got! How can we explain this contradiction without invoking a hypothesis that proposes that something can be one thing (e.g. molecular) and not that thing simultaneously?

Finally, I have to warn you that as the molecular gastronomic spreads we are going to be confronted with apparent contradictions of logic such as this with increasing frequency.
Here is the link to the video again: Vessel 75. Let us hope that we have the time and the wisdom to work this out before Rachel Ray or Burger King gets their hands on the concept and we start begin having to explain it to children or the people who go to those big churches.

Yours Truly,

'China-free' label stokes import debate

To paraphrase my cyber colleague Don Luis writing in response to my post about restaurant based credit card skimming, How about just not buying dietary supplements? This way we won't have to worry if they contain chemicals that aren't supposed to be there. And because so many of these medications contain potentially dangerous chemicals that are made in China, we won't have to worry about whether or not we are guilty of xenophobia when we choose one with a "China-Free" label.

Americans alone spend over $22 billion dollars a year on vitamins and strange pills of questionable value. I'm sure everyone knows someone who carts around a fishing tackle box full of yeast pills, algae extract gel tabs, caps of funky herbs that look like their supposed to do something more amusing than lower blood pressure or improve erectile distention (Okay, well that might qualify as amusing). I know know a couple of these, and each time I see one of these credulous placebo poppers, or when I glide by the endless rows of pill bottles in the supermarket I wonder Why not just eat a balanced diet composed of natural foods?

Sh-t, if someone is constantly constipated or not getting enough vitamins maybe they should eat more fruits and vegetables? If they're too fat perhaps they might consider eating less or moving around a little bit more.

If a doctor can't prescribe an FDA approved drug that has undergone rigorous clinical trials to help you sleep, what makes someone think that some pill from a company that does no testing is going to help? Why not try reading a book, doing a couple of hundred push-ups or even better, drink some vino puro.

I know it is not fair to extrapolate from personal experience but I'm going to do it anyway. I have not taken regular vitamin supplement since I was a kid. In fact, I don't take any kind of supplement nor will I unless my doctor tells me I should. I eat well and broadly, I don't eat when I'm not hungry , drink wine everyday, and get plenty of exercise. I'll bet that at least half of that 22 billion dollars that is spent on dietary supplements every year would be erased if everyone had the same attitude.

Hmmm...now if only I could come up with a plan to market my lifestyle I'll bet I could make a fortune.

'China-free' label stokes import debate

Wednesday, July 11, 2007

Break out the butter and the bibs

Just think of the clam bake you could have with 300K lobsters...

Cabrillo Aquarium Welcomes 300,000 Baby Lobsters

Thanks to Jennie/Tikka for the link!

My Rat

I'm not sure how to explain this but yesterday after my wife told me that she was going to spend the better part of the morning shopping at places like Target and Loew's I asked her if she would not mind picking up a Remy ex Ratatouille rat for me. I don't know if she agreed to do it because with the kids away at camp in North Carolina she's feeling lonely and so predisposed to be kind to me, or if she's just resigned to the fact that her fifty two year old husband is not as mature as his age should warrant.

But there he is: my rat holding a piece of rubber cheese while he contemplates the presence of two pieces of roasted fennel left over from last night's salad. He's beautiful, no?

The last time I had a rats in my kitchen was 1984. I was working in a restaurant (Le Coq Hardi) in the basement of a converted 19th century carriage shop in Ridgefield, Connecticut. I discovered their intrusion one morning when I found gnaw marks in a block of Callebaut semi-sweet chocolate in the dry goods storage at the rear of the main dining room. I quickly located their point of entry to an area just under the dish washing station where the mortar that bound the field stone foundation had become soft from the constant dampness.

While I was poking around under the pot sink my dishwasher, a louche 17 year old who was often so stoned that he would entertain himself by placing a single spoon in the sink and shooting it with the rinse wand, walked in and asked me what I was doing under the sink.

"We've got a problem" I said, "small animals have broken through the foundation and are coming in at night and stealing our food. This morning I found a 1/4 pound of chocolate missing."

"Small animals?" He said, "What kind of small animals?"

"Toy poodles. Toy poodles are digging down from the parking lot and eating through the foundation."

"Wow, man. That's f--ked up" He said and walked off to punch his time card.

I never bothered to tell him that I'd been busting his chops. He was useless as a dishwasher and I was planning to fire him as soon as I could find a replacement. In my youth I had no use for fools like him and may not have bothered to tell him the truth even if he had been the best employee in the house. But now, as I enter the dawn of my dodder hood and find myself writing about my delight over the purchase of a rubber rat, I have to wonder if that boy -now grown into a man- will not read this and think "What an asshole."

Tuesday, July 10, 2007

A mushroom to feed your head and then some

You'd better ask Alice how to cook this mother. I ain't touching it.
Mega-mushroom a savory stunner in Mexico

See yourself in these eyes?

Anyone who has ever headed up a certain kind of restaurant can relate to the fatigue that seems to seep through the pores of this young man's skin. His red-rimmed eyes tell it all. He hasn't seen the sun in weeks and sleep is almost as rare as a day off. He's Paul Liebrandt of Gilt restaurant in New York. I don't know him from dog logic but from his portfolio and the look on his face, I'll bet he's a serious dude.

Mo bad shrimp

Oh joy, another way to raise bland boring shrimp: in the cooling water from a power plant!

IOL: Firm use novel way to raise tropical shrimp

Search "On Food & Cooking" from Harold McGee's Site

Every cook's favorite food science reference is Harold McGee's "On Food and Cooking." I use mine often enough to consider it a talisman and whose loss would cause me irreparable psychological damage. I'm sure everyone who has this book feels exactly the same way.

Well, "On Food and Cooking" has been up on Google books for quite some time, and like all books that the Google team has scanned is searchable. Apparently Mr. McGee has buttonholed some Google engineers (I'm guessing he promised to explain Molecular Gastronomy to them as payment.) to build a feature into his site that will allow anyone to search his book from there.

So the next time you need to get scienced up you can go here

Search "On Food & Cooking"

Oddly, my two copies of On Food and Cooking are less than four feet from my desk. But such is the nature of the cyber life that I probably won't be having to get up from my seat to read them much anymore.


A huge archive of articles on Food Safety other food related subjects.


Austin: One foie gras foe vandalized 7 eateries

It's hard to see how this sort of behavior is going to help the animal rights movement. I imagine that it will certainly bring it unwanted attention from law enforcement and Homeland Security and that the best that the less aggressive proponents can hope for is that most people will see this sort of thing as the work of one or two loose cannons.
On the other hand the movement does bear some responsibility for inciting credulous and passionate folks like this to criminal action by publicizing images and information about how some animals are treated and providing them with at least the illusion of an organization that supports their nasty behavior.
One foie gras foe vandalized 7 eateries, Web poster claims

I've tried to find the post that contains these photos but so far have had no luck. If anyone does come across these please send me a link to bobdelgrosso@gmail.com or put it in a comment box and I will post with attribution.

Restaurants Test Table Card Readers - TIME

It's what you don't know that allows you to sleep at night. According to this article in Time, something like 70 percent of all credit card skimming occurs in restaurants when the server takes your card away from the table and you can't see wtf he's doing. Turns out what some of these dirt bags are doing is copying your credit card data and selling it to other dirt bags that resell it or use it themselves.
On the brighter side, while 70 percent seems like a big number it's impossible to judge how often this happens and judging personal risk without knowing the total number of incidents . So don't be calling your doctor for any Ambien scripts just yet.
But you can be sure that Bob dG going to be paying more attention to the behavior of servers from hereon.

Restaurants Test Table Card Readers - TIME

Monday, July 9, 2007

Fishy Fish Tale

I love stories like this if for no other reason than for the story it suggests of it's origin and the intent of the writer. It seems that somebody in Taiwan is upset that "a chef" is serving fish that is not dead and not alive. I put the phrase "a chef" in quotes not to call the skill of the person who prepared the dish into question, but to emphasize the point that this type of dish has been commonplace in China and Japan for centuries and is being prepared by thousands of chefs as I write. So it's hard for me to believe that only one chef is being singled out for this practice. But who knows? Maybe he's a really famous chef and so makes a good target for animal rights activists.

Anyway, whoever put this story up at WGAL and the original author at The Associated Press must have decided to frame the incident in the narrowest way possible for no other reason than to create a tasty little blurb that would get people worked up without having to think very much about what it all means. In other words it is propaganda that serves no higher purpose other than to get attention.

If the intention had been otherwise the writer might have mentioned that the dish is referred to as ying-yang fish because it is designed to embody one of the principal concepts of the ancient practice of Taoism which calls the practitioner to pay attention to the proposition that things and ideas have either have a ying identity, a yang identity or both in complementary opposition.
(Ying may be thought of as cool or shady, while yang is suggests the heat of the sun and fire.
Ying is a passive, downward force that seeks the earth while yang is active and moves upward.)

The dish in contention is made by frying the live fish very quickly and leaving the head above the level of the oil so that when it is served the eyes and gills are animate. The Taoist rationale for this is to provoke the eater to recognize that the ying (cool, downward towards death) and yang (hot, active, alive) principles are on the plate for his contemplation. It also, I aver, compels the eater to think deeply about the inescapable fact life and death are coeval.

But this narrow little piece of mass market fish feed can only present the story as a tale of
the right of a fish to killed before it is eaten rather than the human right to think about the nature of the Taoist universe and his own role in the death of the animals he eats.

Personally, I'd kill the fish before I cooked it, but then I'm no Taoist.

Chef Under Fire For Serving Half-Dead Fish

Friday, July 6, 2007

Gone Fishin'

I'm taking a break for a few days and will return Monday or Tuesday. You better believe that I'll be hungry all the while for your tuition.

Strange but True

"I can't believe it. They had a party at the power plant and the chef made haute coiffure. It was really good. Homie was upset that there were no donuts but I had a dish that looked just like hair! I wonder how they made it!"

Molecular Gastonomy Meme is Real

I've been quietly tracking the progress of the molecular gastronomy process by way of trying to decide if it's going to become the next big thing. While it's too soon to make any judgments about it's eventual importance, I've noticed that the practice has definitely moved out of Catalonia, New York and Chicago and has cropped up in Nashville, Sydney (Au) and as I suspected, in resort areas like The Bahamas. The name MG and the method are memes for sure. But it remains to be seen if the philosophy behind them develops into a new paradigm for haute cuisine, becomes irrelevant, or merely remains as it is today: an interesting and intellectually challenging approach that's too weird to be loved by anyone other than nerds like myself.

The Nassau Guardian - www.thenassauguardian.com

PETAphiles Like to Paint

Austin: "Two downtown restaurants that serve foie gras, the fatty duck liver targeted by animal rights activists, were vandalized early Tuesday.
Teresa Wilson, chef and co-owner of Aquarelle on Rio Grande Street, and Parind Vora, chef-owner of Restaurant Jezebel on Congress Avenue, reported that their eateries had been spray painted with anti-foie gras slogans. Jezebel was recently singled out by a local animal rights group conducting a campaign against foie gras, which critics say is produced inhumanely.

Metro & State Briefing

Strange new organism looks delicious

"What appears to be a half-squid, half-octopus specimen found off Keahole Point on the Big Island remains unidentified today and could possibly be a new species, said local biologists.

The specimen was found caught in a filter in one of Natural Energy Laboratory of Hawaii Authority's deep-sea water pipelines last week. The pipeline, which runs 3,000 feet deep, sucks up cold, deep-sea water for the tenants of the natural energy lab."

Wow this is exciting news and raises all kinds of questions like will it be tough as tough as octopus or as tender as squid? Should we deep fry it or braise it and finish it with a gremolata? Will batter even stick to it?

Scientists haven't formally classified it yet and aren't sure if it's a new species or a strange and flavorful hybrid, but what should cooks call it in the meantime? Polpomari? Calapolpo?

And don't forget the most profound question of all: Will there be enough for an entree or will we have to run it as an app?

starbulletin.com | News | /2007/07/05/

Thursday, July 5, 2007

Hungry for Dinosaur Bones

BEIJING (AP) -- Villagers in central China spent decades digging up bones they believed belonged to flying dragons and using them in traditional medicines. Turns out the bones belonged to dinosaurs, and now scientists are doing the digging.

Wired News - AP News

Thanks to Gary Allen for the link.

Old News is Still Good News

Mr. McGee explains why it's a bad idea to follow the dictums of classical cooking too closely. In the present instance he reminds hunger artists why they may not want to discard the seeds and "jelly" from inside the tomato. I fondly remember Julia Child instructing us to do otherwise while repeating what she had learned at Le Cordon Bleu (Discard the jelly and seeds because they have no flavor) and elsewhere in the glittering city of the haute cuisine and thinking Sorry JC, not this time.

Take it away McGee...

News For Curious Cooks: New developments in tomato flavor, part 1: Save the seeds

"They're Here"

Oy f--king vey.

"Organisers of the Live Earth concerts should not sell burgers or hot dogs at the high profile gigs, an animal rights group claimed today.

Peta said that selling meat at a concert for the environment would be like selling cigarettes at an anti-cancer fundraiser because of the amount of greenhouse gas emitted by the meat farming industry."

Wembley Urged To Take Meat Off Live Earth Menu - UK News Headlines

Ratatouille is Brilliant

Anyone who has ever worked in haute cuisine and does not walk out of Ratatouille with his jaw on the floor will eventually be diagnosed with some type of mental or emotional disability. Come to think of it, this movie is brilliant on so many levels that even if you've never heard of haute cuisine you will find something here to make you slap your head and thank the heavens that you are human and that you are in the company of other humans who are able to make art like this.

They got almost everything right, the attitudes, the culture of the kitchen, the cooking and plating processes and all of the salient but generally esoteric arguments about how to think about cooking and eating like a fully realized human being. It is the most profound movie about food and cooking since Babette's Feast and way more accessible for kids than that lovely film.

If you haven't seen Ratatouille, make sure you do. And if you don't like it, you can blame me for wasting your money.

Link to Me Elsewhere

This feels a bit weird posting this but this LINKS to an extended piece that I wrote about the Georges Perrier vs Anti-Foie Gras activists for a locally produced blog (WC DISH) here in suburban Philadelphia. Some of the material is the same that appeared in a post at A Hunger Artist but there is a greater attempt to put Perrier and his role in modern classical cooking into perspective.

A Guide to Food and Restaurants in West Chester PA | West Chester Dish

Well-fed geese in France's Dordogne | Chron.com - Houston Chronicle

Well-fed geese in France's Dordogne | Chron.com - Houston Chronicle

Eating through world conflict

The year was 1915 and war was raging across the continent. My own grandfather was fighting the armies of the Kaiser from the back of a horse along the borders of Italy. And what were the good people of Paddehatten (Denmark I assume) doing while the rest of Europe was going up in flames?

Fantasizing about traveling to Tivoli to eat hallucinogenic mushrooms and escargot apparently.

I'm sure there are other, Ahem, more plausible interpretations for the message of this circa 1915 travel poster sent to me by a reader who refers to himself as Anonymous -Bobby.

I changed this post a bit following the advice of Fatbear who pointed out that
the original post misidentified the destination as Tivoli, Itlay when it had to have been
Tivoli Gardens in Denmark.

Wednesday, July 4, 2007

Ruhlman's Brasserie Ruhlmann?

Oh dear me. After so many years of listening to Michael Ruhlman say that he'd rather do time in prison with the blind sheik that own a restaurant someone comes along and opens a restaurant named Brasserie Ruhlmann and threatens to flood the inbox of one our favorite writers with angry emails charging him with hypocrisy and dissimulation.

I'm still waiting for you baby.

Since When Was Nashville Likin' French?

Sous-vide, foie gras in Tennessee ? It's a brave new world out there...gotta love the Tayst of it.

Nashville Scene - Lovin’ It

Bizzare but True: Rachel Ray is a Kitchen Sage

This is priceless.

Philadelphia Inquirer restaurant critic Craig La Ban wrote a review of Chops a steakhouse
in suburban Bala Cynwyd and now they are suing him for libel. The lawsuit contends that La Ban wrote false information when he wrote

A recent meal, though, was expensive and disappointing, from the soggy and sour chopped salad to a miserably tough and fatty strip steak. The crabcake, though, was excellent."
The restaurant owner's lawyers contend
LaBan didn't eat a strip steak, but instead had a "steak sandwich without bread."
The Inquirer's lawyers countered with

LaBan's notes and his receipt for the meal, which shows he was charged for steak frites - steak and french fries. They also submitted to the court copies of steak frites recipes from celebrity chefs Emeril Lagasse and Rachael Ray, both of which call for strip steaks.
And the lawyer's for both sides now agree

LaBan ate steak frites, not a steak sandwich without bread. But Rassias [the restaurant's attorney] said it was a rib-eye, not a strip steak.

Okay, La Ban ate a miserably tough and fatty rib-eye steak. Jeeze, let's move on guys.

I'm not sure what is more pathetic. The specter of lawyers haggling over what whether or not what the guy ate was a strip steak, what is or is not the "proper" cut of meat for a steak frites
(since when was there a law that stipulated the ingredients in a dish prepared in a restaurant?)
or the fact that the lawyers for the newspaper cited Rachel Ray as an authority!

Libel suit could reveal a reviewer | Inquirer | 07/03/2007

Potato Chips Suck

I don't like eating potato chips. I don't care if they are fried in angel fat, after eating one or two I yawn and walk away. It wasn't always thus. When I was a kid I sure as hell ate them with fervor, along with every other bit of mass produced junk food I could get my pudgy little hands on. But somewhere along the path to adulthood I lost my appetite for potato chips and all snack food -with the exception of popcorn.
Is there some larger truth here? Maybe, but who would care?

Anyways -I'd sure like to know how to get paid for writing irrelevant drivel like "potato chips suck" or articles like this one about potato chips!

The Best Chip? The First One Out of the Bag - New York Times

Happy 4th!

Tuesday, July 3, 2007

Is Gordan Ramsay Really as Nice as he Seems?

This certainly implies he or his producers might not be. But be forewarned, it's from Gawker via the NY Post and so of dubious verisimiltude...

Just Desserts: Ramsay Promises But Doesn't Deliver - Gawker

Study Suggests Dark Chocolate Can Decrease Blood Pressure - WSJ.com

I don't give a damn, but someone might so I'm posting it.
Study Suggests Dark Chocolate Can Decrease Blood Pressure - WSJ.com

Anthropophagic Anthropophagy Never Looked So Good Baby!

They eat cannibals and look hot too! Be careful: the song is a true meme and you may become a vector. I picked it up at The Foodist, damn him, because I know I'll be singing it all day. Pity me, pity my family and friends.