Text 9840, 102 rader
Skriven 2008-06-30 12:59:52 av hap newsom (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: RE: oddities 536
========================
Salut Michael!

->  -> It says sad things about the restaurant industry
->  -> that I have to go to New York to get a steak done
->  -> the way I like it.
->  HN> That it does, you should be able to get a decent
->  HN> steak anywhere...but I'd think Chicago, Kansas City,
->  HN> Dallas, and Flroida would be the best prospects.
-> 
-> Where money and cattle come together, yeah.
-> 
Yeppers, and they tend to KNOW their beef, 
some even by it's first name (grin)

->  ->  -> two California Pinot Noirs:
->  ->  HN> Hmmm both sound pretty decent...prices?
->  -> I believe in the 50- range. Not sure, as they were
->  -> provided by a guy in The Trade.
->  HN> Pinot's are not evidently very reasonably priced very
->  HN> often. Owing perhaps to the persnickety nature of
->  HN> the grape I suppose.
->  
-> Most likely. But also because they are the Burgundy grape,
-> and since Robert Parker's ascendency, Burgundy has been
-> definitely king. And perhaps most of all because of that
-> stupid Sideways movie, after which people went long on
-> Pinot and short on Merlot. Funny thing is that before that
-> movie I drank more Pinot Noir and less Merlot, and after,
-> the other way round, as the pricing got all screwy.
-> 
They are  both red, and fairly hearty...so they
sit on my list of wines I'd buy...same for shiraz
although I don't often buy it...just not used to
it I suppose. You know how much wine I go 
through when you're here, and I go through 
even less when you're not visiting! Took me 
3 days or so to finish that one bottle of pinot
that I opened!  Have not opened one since then!

->  -> What I don't get is how they can sell a filet for that price
->  -> as well.
->  HN> Hmmm, perhaps using a select cut rather than prime?
-> 
-> Nope, for sure not. It's a choice-and-above place - not so
-> fancy as the 100-150 for dinner places, but one can't fault
-> them for the quality of their beef supply.
-> 
Then I am in a quandry as to how they do it.
Loss leader perhaps?
-> = 
-> 
->  -> We're talking sashimi here, so we're talking sushi chef,
->  -> so we're talking training, know-how, and sharp knives!
->  HN> Oh, I didn't know we were talking sashimi sushi chefs!
->  HN> I'd expect any decent one to know how to do all you need!
-> 
-> Well, raw beef in restaurants was what we were talking about.
-> 
And my point was in such places the head chef may
have the training and know how..most of the sous 
chefs may not have any training (formal that is) and 
even less knowledge as to the finer points unless the
head chef personally instructed them in technique
and supervised their work to ensure it met his standards.
In most but the high end places I'd suspect that the
vast majority of the kitchen staff while capable of 
doing the job, have little "formal" culinary training and
were hired "off the street" and got what training they
do have from OJT (on the job training). Since your
request would certainly not fall into the category 
of what they'd meet every day, there may well be a 
paucity of staff that could do the job properly on 
their own.

->  HN> Me, I like some burnt parts on my meat (grin)
->  HN> I need fire!
-> 
-> Nah, come out here where it's 95F, and you'll need precious
-> little fire.
-> 
It's been in the 90's all week here! Anne and I have 
retreated to Cutters Coffee house and Commencement
Bay Coffee (both nicely airconditioned) for the heat
of the day, and have lots of fans running full blast 
once we get home!.....and I'd still want the outside
of my meat to have nice little crispy caramelized bits
of fat and such!  I don't mind the occaisional tartare, 
but it's not what I'd order for myself. 

->  -> So far as I know, I'm 2 from Annie L. but zero from Clean Dave,
->  -> whom I get to dine with tonight.
->  HN> Lucky stiff! Wave to him across the table wouldja?
-> 
-> He said hi. Or, at least, I think he did, mumbling something
-> between bites of rosy red prime rib.
-> 
First things first bub, I understand that totally!
Hope you had a great visit! 
chat with you soon!
hap 
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