Administrator! How do I accomplish this?

I'd bet that those chefs you mention did read your thread and didn't have something to add. They tend to look at busy threads in my experience and comment when they have comments.

You can always use the private messaging feature and include the user names of the people whose opinions you want, but that won't be open to public reading and discussion if you're looking for further public input on their comments.

Quote:

Originally Posted by butcherman 

 at one point in the discussion, I asked, "What is being done by The Palm, or Morton's, or Smith & Wollensky?"

 

 

I can't answer that question, however whether their beef is grass or grain fed is probably business based anyway and necessarily a qualitative answer.

I like big bold flavors but my tastes are not necessarily reflective of the general public. My menu at my restaurant was reflective of the tastes of the general public with a creative nudge from me in an effort to have the guests to expand their palates, but if I had been so bold as try and only serve food that I would want for myself, I probably would have had a lot more empty dining room and not have had a successful long run as owner.

It is fairly obvious which side of the fence you are on when it comes to grass fed beef. Who I am to try and convince you otherwise, and beside what would be the point. It is hard to respond to someone's tastes, without coming across as a pompous or know it all or snob.

Taste is so subjective that there are people out there who could not detect any noticeable taste difference in the two meats.

Taste and the ability to deduce flavor is a learned behavior I believe.

Quote:

Originally Posted by butcherman 
... So, I posted the question, and we've had a spirited little discussion over a week or so, then it died out.  Lotsa good thoughts, but no true resolution.  All the commenters were Home Cooks, and I am very grateful for their knowledgeable comments.  And....

 

If this were a cocktail party, what I'd do is walk over to where a half-dozen of the Professional Chefs and Food Writers and Retired Chefs are talking about what interests them (I see Bor-D-Laze and ChefEd and Phil....), and I'd say, "Hey you guys, I'll buy a round if youse would walk over and join this Grass-Fed Beef discussion and add your opinions."

 

For instance, at one point in the discussion, I asked, "What is being done by The Palm, or Morton's, or Smith & Wollensky?"

 

Is there a way I could accomplish that on Cheftalk?

I rarely find that we come to a "true resolution" on this forum.  There are too many opinions for that.  Hopefully you'll take note of all the opinions and then form your own.  That's what I do. 

As for engaging specific people into the discussion, you can email them personally and maybe you'll get an answer back.  There is no way to force anyone into a conversation.  If nobody answered your question about those restaurants that means nobody knows.  Maybe contact those restaurants yourself and ask what they do.... and then come back and tell us.