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a small quandary..... - Page 3

post #61 of 83

This is nice. Very simple. You could fall out of a tree and make this. 

 

 

I guess this isn't a "proprietary recipe". 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #62 of 83
Quote:
Originally Posted by durangojo View Post

it tasted righteous!

 

Well then that's what truly matters at the end of the day!

post #63 of 83
Thread Starter 

where do you find these things ICEMAN?...bolognaise? really? is that how the brits say 'bolognese'. my 'nana' is rolling in her grave at that ...just doesn't seem to have the same ringtone... maybe rename it to bolognausea.......or bolognauseum...or bolognaloney

@ frenchfries..i answered the sauce was 'righteous', but it was never about the taste of the sauce...the sauce was never the concern ..most or part of the point of the thread was about how to sauce, when to sauce, if to sauce, sauce on the side etc, etc. etc....and ultimately how to plate....you know, it's like writing music...when you are composing you have a lot of different ways, different directions you can go....i like bringing the old and the new together...sometimes, obviously it doesn't always work out.....soo then you try something else right? next time i get a chance i will send photos of the new plates going out...no rim garnish!!!

@kk.. hmmmm.....beware of greeks bearing gifts i guess? ( kidding)...i read your comments with great interest and most were right on and i thank you..you are a very funny woman as you know....one comment that bugged me a bit however was that you thought that because of the way i sauced the pasta, the pasta would get cold..just curious, why is that? the pasta is warmed in a pan, the sauce is warm, the plates are warm, and there's not a lot in the bowl...plus, your'e eating it.....when does it get cold? only if someone is talking too much would it possibly do that i think

i gotta tell you all..i wouldn't want to have you as judges if i was on a show(which won't ever happen)...you guys are tough...but,i'm tougher.

maybe that would be an interesting game we could play here among CT'ers....judge and jury cooking show.....hmmmmm...could be fun, would definitely be interesting!...shall we canvas for votes? ask nicko or phatch or kuan maybe

 

joey


Edited by durangojo - 6/20/12 at 2:56am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #64 of 83

LOL. A rose by any other name ...

 

Did you watch the vid ... or are you just gonna bust my chops over a little semantics?!?

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #65 of 83

Yup, I watched.

Quote:
Originally Posted by IceMan View Post

LOL. A rose by any other name ...

 

Did you watch the vid ... or are you just gonna bust my chops over a little semantics?!?

Interesting,no the way I do it, but interesting.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #66 of 83
Thread Starter 

sorry ice, just looking at GR makes me want to do bad things with a knife. he flits around the stove like an amped up junkie and the way he says 'bolognaise' and 'lazaagna' and does that ridiculous knife sharpening(if you can even call it that), drives me to some brink. the guy really really bugs me and there is absolutely nothing that man has that i want to know...peroid.    in helping to prove my point....what's with the lee and perrins? maybe that's why it's called 'bolognaise' instead of 'bolognese'.......it would take falling out of a tree for me to make it that way!

joey


Edited by durangojo - 6/20/12 at 6:37am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #67 of 83
Quote:

)...you guys are tough...but,i'm tougher.

maybe that would be an interesting game we could play here among CT'ers....judge and jury cooking show.....hmmmmm...could be fun, would definitely be interesting!...shall we canvas for votes? ask nicko or phatch or kuan maybe

 

Now that sounds like fun ! Why not ?

 

By the way, you can send me a plate over here.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #68 of 83
Quote:
Originally Posted by durangojo View Post

i was just getting a bit annoyed about the criminality of 'nekkid' or underdressed pasta.....i think there must, no, i know there must be a balance in there!  personally i like not too much sauce and to mix my own, thank you very much,

....

 

kk...just curious, what do you have to say about chef blumenthal's plate, or can't you say it here?

joey

 

I wouldn't say it's criminal, it just defeats the purpose of it.  Unsauced pasta is like serving a sandwich with the bread and the fillings apart.  Unsauced pasta is like serving pizza with the dough and the toppings separately.  And I fully understand your like of not too much sauce and mixing your own.  Personal preference is different than serving in a restaurant.  Personally I like to season my noodles with butter before I put them in the sauce.  Guilty pleasure for when I'm alone.  I don't serve it that way though, I do it the way the dish is expected to be served.  I like my own salad dressed without vinegar, just oil.  But I wouldn't put out a salad without a proper dressing on it.  Do you know what I mean? 

 

Again I understand that your point is to showcase your delicious sauce and I respect that.  But why must the noodles be white?  What is it that is so appealing about that?  Sometimes on television they show us a burger way up close.  The meat is shiny and juicy and the veggies on the burger are almost wet and drippy to portray freshness.  Would you want to eat that burger?  No, who wants wet lettuce on their burger?  Granted, I grew up eating naked noodles with sauce on top, my mother still makes them that way.  But they stick together, they're goopy and guess what, I used to never be a fan of pasta all my life.  I didn't even realize and couldn't articulate that I hate the white noodles with the huge blob of red on top.  Now I thoroughly enjoy noodles more than I should according to my waistline.

 

Back to showcasing the sauce.  Could you perhaps dress the noodles in your sauce and serve it like that?  Then have a waiter come by and offer more sauce according to their liking the way that they offer freshly ground pepper and cheese?  Although I'd refuse I would certainly appreciate that and be impressed if I were your customer.

 

Tossing my own pasta cools it down - I see some people when their pasta arrives they immediately pick up their fork and toss their noodles.  Doing so cools them down, no?  Don't want to have to do that any more than I have to, I like to eat my pasta hot all the way through that's all I was saying.

 

I've enjoyed reading the comments about Heston's dish.  It's a pet peeve of mine that food must be arranged although I am quite intrigued by how he got the noodles to form that shape.  I don't like it and I can't eat it that way, I'd have to mess it all up so the point of it is missed on me.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #69 of 83

He uses a carving fork, slips the fork into the pasta, rolls around the fork, trims the ends, plates.

 

http://www.dailymotion.com/video/xndufc_in-search-of-perfection-s1e7-spaghetti-bolognese_lifestyle?search_algo=1

 

I love his passion. As far as his ragu goes, I would love to try it.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #70 of 83
Thread Starter 

kk, why would you think the noodles stick together? they don't, they are oiled...duckfat dave uses pasta water to reheat his pasta...some kitchens dunk the precooked pasta  into hot water for a minute or two before saucing and tossing. i think it is a wasted step and prefer to heat it stovetop so that if i decide to add something like herbs or garlic or shallots or pine nuts or wine or whatever i can do so. our pasta is precooked(al al dente of course), oiled and put in a 1/3 pan.  when i have an order, i pull some from the pan, put in a saute pan with wine and parsley just for a minute to warm through, then add sauce and toss..then plate and add more...i will be adding more sauce in the pan NOW.....as to the color, i  happen to like egg fettuccine, especially when it's fresh....unless you make them yourself there are only a few choices in colors/flavors when it comes to fettuccine. i have used fresh spinach fettuccine, but i didn't want this dish to look like a christmas ornament...white is elegant to me....minimal is elegant to me,but then that's me.....also, sometimes the flavored pastas for some reason do not hold up as well. maybe someone here knows why that is.....again, thanks kk for taking the time

joey


Edited by durangojo - 6/20/12 at 8:34am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #71 of 83
Thread Starter 
Quote:
Originally Posted by petalsandcoco View Post

As was mentioned, the cooked pasta should be added to a saucepan with the appropriate amount of sauce (and if I may add- a touch of butter ), making sure its evenly coated, then add.....

 

Choosing the right pasta is important as well. Tagliatelle is one that goes well with it or I serve it with pappardelle

 

Joey, as an added thought, have you ever added chicken livers ( finely minced ) to your dish and a splash of heavy cream ?  It gives the dish a real depth of flavor, adding marsala or wine is good.

 

As much as I love Heston's recipes and video's, he should have cooked those noodles with some of the sauce first before plating.

 

Petals.

petals,

i adore chicken livers...sauteed with onions and sherry is my favorite. never entered my mind to add them to the bolognese, but why not? my concern would be changing the flavor of the whole sauce with the addition of the marsala. i do add a bit of cream though. i gotta tell you, this batch of sauce is very right on...sometimes when you hit your mark so perfectly, you tend to stay there. i may try it at home though for a dinner party...that would be fun...thanks chef...always a pleasure to read your suggestions.

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #72 of 83

I meant, why do you like the stark contrast of white noodles next to the dark sauce is what I mean.  Not that you should use flavored or colored noodles.  Someone mentioned that they like the way that looks, I thought it was you.  Me I don't care how it looks, I like how it tastes and I know that if the noodle is tossed in wine and oil that it did not absorb the sauce and probably won't at any point.  If it is tossed in oil then the sauce and the noodle live independently of eachother on the plate which is fine, just not the purpose of a pasta dish in general.  Things are not always so black and white and if your customers respond to what you do then you have to go with that.  In this day and age a restaurant should always check their yelp pages for the most insightful feedback from real customers anyway. 

 

Speaking of yelp, I help a bit.  Not for run of the mill things, but if something stands out to me in any restaurant or local store I yelp about it.  If it's something I love I'll yelp.  If it's something that I hate I yelp.  And a bit off tangent but today I decided to patronize a brand new take out place close to my house.  It boasts rotisserrie chicken, fried chicken, pommes frites fries with a long list of dipping sauces, crepes and liege waffles.  A fancy chicken and waffles place.  I order the 3-piece chicken meal with pommes frite and cole slaw and asked specifically for dark meat.  The chicken was super delicious, a bit salty but delicious non the less.  Unfortunately they gave me chicken breast.  Furthermore, the chicken breast was cut into 2 pieces and made up for 2 of the 3 piece meal.  I looked at the bill and saw that I got charged the $1 extra for white meat.  I was disappointed and I have a good mind to yelp about this.  I'm all about helping the new guy on the block but please, don't charge me extra for what I specifically did not order and then cut it in half as well and tell me it's 2 pieces.  The nerve.  The whole meal cost me $12+ and I'm annoyed.

 

The point is, if you check your customer comments and yelp pages and you see that people are complaining about not saucing their pasta then you have a problem in your hands.  If your sauce is so delicious that people don't mind then no harm done.  At the end of the day it's just noodles, right?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #73 of 83
Thread Starter 

good morning kk,

while i certainly don't mean to downplay your experience and right to publicly complain, i am not a fan of yelp or their like. it gives a place for whiners to whine mostly. whatever happened to talking face to face to the owners or management? seems that we have become a nation of 'yelpers'.  personally i think restaurants should be able to yelp bad customers.  we should be able to warn other restaurants of certain problem customers. i don't know from yelp...we don't get yelped...hell we don't even have a website or advertise. we do however have a blacklist of customers never invited to return..we just don't take their reservation. we know that we are the exception to the rule. we are lucky in that we cannot even handle the calls for reservations we get...sadly, we turn people away most every night...but as i said, we are the exception. being hard to get in just makes it more desirable, and folks know they better be on their best behavior!. the restaurant is unique and historic and such a huge part of durango's rich 'wild west' history. surrounded by national forest and 14,000 ft peaks, on a pristine lake.....it is a local's place and you need a reservation..you just can't walk in....hell, you can't even find the place! .so, in our case yelp does nothing.

back to your experience though...did you call the place?  or go back in? i agree that what happened to you should not go unnoticed but maybe try a phone call  or a visit first. it is always interesting to me how businesses handle complaints especially new businesses....especially restaurants....since they are the new kid on the block, i'd certainly hope they would be not only sympathetic but genuinely sorry. it's worth a try no?, instead of just being annoyed.

joey

my only thought about the chicken breast though is that if it was a very large breast to begin with(10 or 12 oz), one piece is too big so it should be cut in half. was it cut in half before it was cooked?

as far as to why i like the color contrast of white on red? who knows....you know the bolognese isn't really a dark red sauce...atleast mine isn't..because of the cream in it, it is lighter in color...creamy kindasorta...and egg noodles aren't what i consider white..they are egg colored......


Edited by durangojo - 6/21/12 at 9:25am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #74 of 83
Thread Starter 

bdl,

your descriptive recall of 'chianti's' made me a bit nostalgic. the east coast is full of little 'chianti's' and i've been to more than a few.....places that never change their menu or china and are proud of it. heavy on the red sauce, meatballs as big as your fist, and everything served on huge white platters.  place smells of cheap red wine, garlic and sauce.  a wall of photos of famous or not so famous patrons...plastic grapes somewhere in the decor and usually a pastoral mural painted on at least one wall. clean place but like the waiters, tired and worn. dark red banquettes. grated parm on the tables...not fresh shaved or even shredded...when you shook it all over your plate it would clump and turn a strange orangey color....like everyone's mouths, moustaches and beards. a real neighborhood place and a menu that eveyone could afford...lots of sounds of eating and enjoying and laughing.....oh, and no garnish on the food or the plate...not even curly parsley....it was just the food...god, i can practically smell it!

sound like the place?    you're right when you say it's not my style of cooking but it was my style of eating while coming of age. i sure do miss those places and they will always have a special place in my heart...i am truly sorry to hear that it closed....thanks for the trip....

joey


Edited by durangojo - 6/21/12 at 9:21am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #75 of 83

joey,

 

Exactly.  Me too.  Me too.  Me neither.  Me too.  And I still like them. 

 

BDL

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post #76 of 83

Reminds me of Battista's Hole in the wall in Vegas. It's been there forever. Wine? Red or white and they slap a piture of it on the table. An accordian player belting out caruso.

Some things never change and I hope it stays that way.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
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post #77 of 83

Yes there are some yelpers who yelp about every tiny nuissance.  I don't do that, I reserve yelps for good experiences and for bad experiences.  I am more likely to yelp about something I thought was particularly extraordinary - for example a couple of years ago a new sushi restaurant sprung up in my neighborhood and after visiting many times I decided to yelp about how great it was.  Good food, excellent service etc.  Over the past year the food has gone downhill and I went back to reyelp about the suffering food and service. 

 

It's not always possible to reach out to the restaurant, in NY I find it really difficult at times.  This chicken joint for example is brand new, the only person working the counter was a young girl who didn't know the menu well.  I have spoken to many managers who look at me like a dear caught in headlights and I can see by their expression that I am viewed as a bad customer if I complain.  This was a takeout order so I didn't find out about the chicken breast until I was home, I was certainly not going to walk back there again, but I do plan to patronize again and be more specific about my order.  I think yelp is a valuable tool for consumers to share their experiences.  I certainly am not a bad customer, but even so - it is you who preparing food and expecting people to pay for it.  You're in an industry where the customer is always right supposedly.  I'm not surprised that you've had bad experiences with customers, anyone in a service industry is going to experience that.  But you open your doors and sometimes some loonies will come in, it's the nature of the job.  Jerks or not, they're opening their wallet and giving money to you - not the other way around and consumers have a right to share their experiences and yelp is a good way.  I read through reviews and I can tell who's being a jerk or not sometimes, I don't take everything everyone says to heart but I do get a general sense of what the restaurant is like, especially if there is a repeating theme amongst complaints or compliments.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #78 of 83
Thread Starter 

bdl and dave,

as much as i truly adore those places, it's exactly the kind of plate of pasta i don't want to serve...so much for nostalgia, eh?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #79 of 83
Thread Starter 

kk,

nonononono....i think you've misunderstood my point here....let's see if we can right this train

it was suppose to be funny about there being a yelp site so restaurants can look up bad customers(i still think it's funny), but i guess it didn't fly.  you are not a bad customer...i think you are probably a great and loyal customer.  the point i was trying to make was that people just seem so quick to yelp instead of talking it out.  it seems to me like a threat being held over everyone's head constantly..." if you screw it up, i'll yelp you", kind of mentatlity.  the fact that someone would yelp me because they didn't get enough sauce i find funny, when they could just ask for more. complaining does not make anyone a bad customer..we are all use to complaints...it comes with the territory.  being unnecesarily mean and spiteful on a site does. because of the anonymity of the internet people can say whatever they want to on those sites, and if someone is having a particularly bad day and the straw that broke the camel's back was a bad meal, they could be relentless in their yelping.  that's all...not about you or what you would do...just about what i see as potential.  as i said before, i don't yelp, get yelped or even know anyone who yelps. maybe we're just more chill in colorado, i dunno.  of course i think yelp is a usefeul tool as is trip advisor, but they all should be taken with a saltblock as sometimes people are not so kind.....sadly,we are not the best species on the planet.  sorry kk that you took it to mean anything personal. it was not. i would never do it publicly as it's just not my style.....

choo choo?

joey


Edited by durangojo - 6/22/12 at 6:08am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #80 of 83

Nonsense, no offense taken joey.  We're just talking here.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #81 of 83

Posted by durangojo View Post
 

as much as i truly adore those places, it's exactly the kind of plate of pasta i don't want to serve...so much for nostalgia, eh?

 

Sure.  Eat there is one thing, and cook that way is entirely another.  That's why I strongly suggest cooking the pasta into the sauce for almost every sauce (specifically including bolo).   I like the lingerie look of naked pasta peeking out from beneath a sauce as much as anyone; but in my opinion you give up too much taste and texture for the look.

 

BDL

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post #82 of 83
Thread Starter 

bdl...what no 'bordello bolognese?.' wink.gif

joey

no worries everyone...i'm tossing, i'm tossing! i received all your messages LOUD AND CLEAR!....it was very interesting actually...thank you all for your input


Edited by durangojo - 6/23/12 at 6:31am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #83 of 83

lol.gif

 

BDL

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