Comments on: episode 47 :: ad hoc at home http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/ a podcast exploring food and food culture Thu, 12 Jan 2012 02:18:49 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Charles Thompson http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/#comment-921 Charles Thompson Mon, 07 Dec 2009 03:49:48 +0000 http://mylifeasafoodie.com/?p=536#comment-921 I have the book and now I have to make the chicken. Loved hearing how you approached the dish and I can't wait to have time to make it - and cook from the book. The part about Momofuku and Chang is right on the money - chefs., cooking, restaurants - it's like crossing fraternity row with war. I've seen it up close and personal - these guys work their asses off and party even harder. Thanks again for another great episode. I have the book and now I have to make the chicken. Loved hearing how you approached the dish and I can’t wait to have time to make it – and cook from the book. The part about Momofuku and Chang is right on the money – chefs., cooking, restaurants – it’s like crossing fraternity row with war. I’ve seen it up close and personal – these guys work their asses off and party even harder. Thanks again for another great episode.

]]> By: Mike http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/#comment-920 Mike Fri, 13 Nov 2009 23:57:19 +0000 http://mylifeasafoodie.com/?p=536#comment-920 But are more women or men cooking from his book? Needless to say, yes there is some great stuff coming from him, squid ink in bread! That’s just cool. We've taken up allot of space here on your site. I could go on forever but I wont unless you force me to. This Christmas my wife and I will be in Palm Springs. We have never been there, I haven’t even looked for it on a map. Her parents just bought a place there. You know if it’s there’s any good food around there? But are more women or men cooking from his book? Needless to say, yes there is some great stuff coming from him, squid ink in bread! That’s just cool. We’ve taken up allot of space here on your site. I could go on forever but I wont unless you force me to. This Christmas my wife and I will be in Palm Springs. We have never been there, I haven’t even looked for it on a map. Her parents just bought a place there. You know if it’s there’s any good food around there?

]]> By: Phil http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/#comment-919 Phil Fri, 13 Nov 2009 22:47:05 +0000 http://mylifeasafoodie.com/?p=536#comment-919 Au Pied de Cochon looks fantastic, Mike. I live in Orange County, and restaurants like this are few and far between. We have a couple, but you have to dig to find them. One bistro-style restaurant in South OC was one of my favorites before she was forced to close the place down. You're very fortunate to have places like that and the Black Hoof. Out here, it's hard to get people to eat nose-to-tail (hence the popularity of shit chains like Red Lobster, Applebee's, and the Olive Garden.) Ludo has a certain sex appeal to women, and he's not afraid to bank on that - but he doesn't take that too seriously. He's a great chef, and that's most important to him -- cooking great food. He's about to start a second stint in LA in December at Royal-T. We're excited to see what he plans on bringing to the table. Au Pied de Cochon looks fantastic, Mike. I live in Orange County, and restaurants like this are few and far between. We have a couple, but you have to dig to find them. One bistro-style restaurant in South OC was one of my favorites before she was forced to close the place down. You’re very fortunate to have places like that and the Black Hoof. Out here, it’s hard to get people to eat nose-to-tail (hence the popularity of shit chains like Red Lobster, Applebee’s, and the Olive Garden.)

Ludo has a certain sex appeal to women, and he’s not afraid to bank on that – but he doesn’t take that too seriously. He’s a great chef, and that’s most important to him — cooking great food. He’s about to start a second stint in LA in December at Royal-T. We’re excited to see what he plans on bringing to the table.

]]> By: Mike http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/#comment-918 Mike Fri, 13 Nov 2009 12:49:40 +0000 http://mylifeasafoodie.com/?p=536#comment-918 What a difference, like 2 years ago he was on gourmet diary of a foodie. The idea was good fast food at a good price. I guess I really got the wrong impression, or it’s not the same idea any more. Good food at a good price reminds me of Au Pied de Cochon in Montreal. http://www.restaurantaupieddecochon.ca/menu_e.html I know you have you herd of it! I have to sit through your shows listening to you in the Napa valley eating at some of these great places I can only dream of but then when I think of places like Au Pied de Cochon It’s all ok again. Great food at a great price in a place that feels like a pub. This is (what I think) is one of the greatest places to eat. He has a show on the Canadian Food network you might like. Then there’s the Black Hoof in Toronto http://charcuteriesundays.blogspot.com/2009/04/12-head-roast_07.html same thing, some of the greatest food, nose to tail, great simple dishes at a price we can all afford once in a while. Which brings me to Ludo Lefebvre, found his cook book on sale for $12 at Chapters the other day! Would have never bought it other wise at the outrageous cover price of $60 CDN (Ya, we get hosed here in Canada for cook books). There’s some good stuff in it but every time I turn the page there he is half naked in a center fold flexing! What the hell man! Its not making me hungry. What a difference, like 2 years ago he was on gourmet diary of a foodie. The idea was good fast food at a good price. I guess I really got the wrong impression, or it’s not the same idea any more. Good food at a good price reminds me of Au Pied de Cochon in Montreal. http://www.restaurantaupieddecochon.ca/menu_e.html I know you have you herd of it! I have to sit through your shows listening to you in the Napa valley eating at some of these great places I can only dream of but then when I think of places like Au Pied de Cochon It’s all ok again. Great food at a great price in a place that feels like a pub. This is (what I think) is one of the greatest places to eat. He has a show on the Canadian Food network you might like. Then there’s the Black Hoof in Toronto http://charcuteriesundays.blogspot.com/2009/04/12-head-roast_07.html same thing, some of the greatest food, nose to tail, great simple dishes at a price we can all afford once in a while. Which brings me to Ludo Lefebvre, found his cook book on sale for $12 at Chapters the other day! Would have never bought it other wise at the outrageous cover price of $60 CDN (Ya, we get hosed here in Canada for cook books). There’s some good stuff in it but every time I turn the page there he is half naked in a center fold flexing! What the hell man! Its not making me hungry.

]]> By: Phil http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/#comment-917 Phil Fri, 13 Nov 2009 04:08:20 +0000 http://mylifeasafoodie.com/?p=536#comment-917 Mike, that is awesome to hear man! I think it would be doing a great service to everyone if you blogged (or at least documented) your experiences with this project. I'm sure many have thought of doing this, but the road you have to travel to get there is a mystery to most. I'd be interested to hear about it myself - especially handling the health department inspectors, etc. Just like dealing with the ABC when you open a new brewery, the health department has to be the biggest hurdle whenever you're dealing with processing food for public consumption in any way, shape or form. Cookbooks are generally a source of inspiration for me too - especially for plating ideas. The Alinea Cookbook is a perfect example. I have made a couple of things from that book, but they certainly didn't turn out how I expected. The important thing for me to remember is that these books lend themselves to food design more than food prep -- at least for my purposes. Drew and I were coming to Chef Chang's defense, actually. In the show, I mentioned that the comments here - http://newyork.grubstreet.com/2009/11/david_chang_gets_wasted_bleepi.html I found to be a bit rough. People tend to take things too seriously. ;-) Although I did get a tweet from someone who was eating at one of his restaurants in NYC and had a really bad experience. He tends to yell at wait staff in front of everyone, and in this instance because she requested salt and the waiter brought it to her. Then there are stories like this one - http://www.eatmedaily.com/2008/12/momofuku-ko-charges-cancellation-fee-david-chang-has-lost-its-mind/ Mike, that is awesome to hear man! I think it would be doing a great service to everyone if you blogged (or at least documented) your experiences with this project. I’m sure many have thought of doing this, but the road you have to travel to get there is a mystery to most. I’d be interested to hear about it myself – especially handling the health department inspectors, etc. Just like dealing with the ABC when you open a new brewery, the health department has to be the biggest hurdle whenever you’re dealing with processing food for public consumption in any way, shape or form.

Cookbooks are generally a source of inspiration for me too – especially for plating ideas. The Alinea Cookbook is a perfect example. I have made a couple of things from that book, but they certainly didn’t turn out how I expected. The important thing for me to remember is that these books lend themselves to food design more than food prep — at least for my purposes.

Drew and I were coming to Chef Chang’s defense, actually. In the show, I mentioned that the comments here – http://newyork.grubstreet.com/2009/11/david_chang_gets_wasted_bleepi.html I found to be a bit rough. People tend to take things too seriously. ;-)

Although I did get a tweet from someone who was eating at one of his restaurants in NYC and had a really bad experience. He tends to yell at wait staff in front of everyone, and in this instance because she requested salt and the waiter brought it to her. Then there are stories like this one – http://www.eatmedaily.com/2008/12/momofuku-ko-charges-cancellation-fee-david-chang-has-lost-its-mind/

]]> By: Mike http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/#comment-916 Mike Fri, 13 Nov 2009 03:08:49 +0000 http://mylifeasafoodie.com/?p=536#comment-916 Right on, I’m in the process of setting up a commercial kitchen in the garage of my new home so I can legally sell cured and confit meat’s and other foods. This way I can start to make them at a high vol. and improve greatly at the craft. I was thinking about starting a blog on the whole thing. From setting up a 2nd kitchen in your home and running a small part time business selling foods to making the product and the sales of the product at the retailer. We all love to cook for others don’t we? Maybe you and any one reading can let me what you think. I’m not a writer that’s for sure, I don’t think I have the voice for a pod cast and I have tried making video before but was no where near the quality I would expect from others. But I would like to incorporate all these things as I learn and go. On another note, I use books like TFL for ideas and reference. They are books to learn from for me, so much in them you would never find anywhere else. But to recreate anything from them at home would be nothing like the original. I just came back from the book store with my wife, we were giving Momofuku a good look and the fat duck cook book as well. On my Christmas list was going to be Momofuku and the fat duck cook book but I was thinking about knocking off Momofuku for something more my style. After seeing it I have to say, that book has some good stuff in it. It's gone to the top of my list. The fat duck was out there for even me. If you thought TFL needed the skill of a surgeon than with that book you’re playing God trying to recreate the earth. To bad because I was really hoping for something useful out of it. There’s so little on the subject. But there’s no way I can afford a rotary evaporator for my home kitchen! Check out the river cottage MEAT book not to be confused with (The river Cottage Cook book). The guy has a few books out there. I hope I’m not way off topic going on about things not in the show. I’m just in love with cook books! And yes I did call you guys a bunch of 12 year old girls. But then if you’re going to embrace Dave's use of the F Bomb in a drunken stuper I’m sure you won’t be offended. Right on, I’m in the process of setting up a commercial kitchen in the garage of my new home so I can legally sell cured and confit meat’s and other foods. This way I can start to make them at a high vol. and improve greatly at the craft. I was thinking about starting a blog on the whole thing. From setting up a 2nd kitchen in your home and running a small part time business selling foods to making the product and the sales of the product at the retailer. We all love to cook for others don’t we? Maybe you and any one reading can let me what you think. I’m not a writer that’s for sure, I don’t think I have the voice for a pod cast and I have tried making video before but was no where near the quality I would expect from others. But I would like to incorporate all these things as I learn and go.
On another note, I use books like TFL for ideas and reference. They are books to learn from for me, so much in them you would never find anywhere else. But to recreate anything from them at home would be nothing like the original. I just came back from the book store with my wife, we were giving Momofuku a good look and the fat duck cook book as well. On my Christmas list was going to be Momofuku and the fat duck cook book but I was thinking about knocking off Momofuku for something more my style. After seeing it I have to say, that book has some good stuff in it. It’s gone to the top of my list. The fat duck was out there for even me. If you thought TFL needed the skill of a surgeon than with that book you’re playing God trying to recreate the earth. To bad because I was really hoping for something useful out of it. There’s so little on the subject. But there’s no way I can afford a rotary evaporator for my home kitchen! Check out the river cottage MEAT book not to be confused with (The river Cottage Cook book). The guy has a few books out there. I hope I’m not way off topic going on about things not in the show. I’m just in love with cook books!
And yes I did call you guys a bunch of 12 year old girls. But then if you’re going to embrace Dave’s use of the F Bomb in a drunken stuper I’m sure you won’t be offended.

]]> By: Phil http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/#comment-915 Phil Fri, 13 Nov 2009 01:32:16 +0000 http://mylifeasafoodie.com/?p=536#comment-915 Hey Mike, Yeah, TFL cookbook was definitely more food porn for me, and stayed on my coffee table until I actually started cooking from it. Have you tried cooking from that book? I think for some dishes you almost need the skill of a surgeon. The blini recipe is worth the price of admission though. I've gotten a metric shit ton of use out of that recipe. I've had the RIver Cottage cookbook recommended to me before, and it's on my Christmas List this year. The DVD sounds great too. I'll look for that. Appreciate your comments, Mike. Thanks for listening, and taking the time to comment on the site. I'm still a ways off before I start working on salami, because the demand for bacon has been so great from my family and friends (which I'm stoked about). I'm also getting ready to make chorizo this weekend. I've been making Italian Sausage, and Bratwurst. Once sausage making and bacon is finished, it's on to salami!! Hey Mike,

Yeah, TFL cookbook was definitely more food porn for me, and stayed on my coffee table until I actually started cooking from it. Have you tried cooking from that book? I think for some dishes you almost need the skill of a surgeon. The blini recipe is worth the price of admission though. I’ve gotten a metric shit ton of use out of that recipe.

I’ve had the RIver Cottage cookbook recommended to me before, and it’s on my Christmas List this year. The DVD sounds great too. I’ll look for that.

Appreciate your comments, Mike. Thanks for listening, and taking the time to comment on the site. I’m still a ways off before I start working on salami, because the demand for bacon has been so great from my family and friends (which I’m stoked about). I’m also getting ready to make chorizo this weekend. I’ve been making Italian Sausage, and Bratwurst. Once sausage making and bacon is finished, it’s on to salami!!

]]> By: Phil http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/#comment-914 Phil Fri, 13 Nov 2009 01:26:11 +0000 http://mylifeasafoodie.com/?p=536#comment-914 Did you just call us 12 year old girls, Mike? Did you just call us 12 year old girls, Mike?

]]> By: Mike http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/#comment-913 Mike Thu, 12 Nov 2009 04:18:51 +0000 http://mylifeasafoodie.com/?p=536#comment-913 I’m looking forward to reading momofuku and have all ready gone through Ad hoc, Its good. I have Bouchon and Under Pressure as well. What gets me is the size and format of Keller’s books. There more in a coffee table format than something practical. Trying to turn the pages while reading in bed sucks! I can go on about it for a while but anyone with any of these books and cooks from them knows what I’m talking about. But better than ad hoc at home is The River Cottage Meat Book. its 1/4 the price, if you havent checked it out yet you cant go wrong for a James Beard award winner for only $20. Also check out the DVD Pig in a day from The river cottage. They go from raising your own pig to slaughter and then butcher it and end off with turning what’s left into sausages and cured meats. Nothing is wasted, they even cover stock and make a blood sausage. Nothing else like it any where! Thanks again for the show Mike I’m looking forward to reading momofuku and have all ready gone through Ad hoc, Its good. I have Bouchon and Under Pressure as well. What gets me is the size and format of Keller’s books. There more in a coffee table format than something practical. Trying to turn the pages while reading in bed sucks! I can go on about it for a while but anyone with any of these books and cooks from them knows what I’m talking about. But better than ad hoc at home is The River Cottage Meat Book. its 1/4 the price, if you havent checked it out yet you cant go wrong for a James Beard award winner for only $20. Also check out the DVD Pig in a day from The river cottage. They go from raising your own pig to slaughter and then butcher it and end off with turning what’s left into sausages and cured meats. Nothing is wasted, they even cover stock and make a blood sausage. Nothing else like it any where!
Thanks again for the show
Mike

]]> By: Mike http://www.mylifeasafoodie.com/2009/11/09/episode-47-ad-hoc-at-home/#comment-912 Mike Thu, 12 Nov 2009 03:57:26 +0000 http://mylifeasafoodie.com/?p=536#comment-912 Who cares what Dave Chang is like? More so how much can you really know a person from a 12 min. video! The guy makes good and interesting food. That is what we look for from him right. Ass or not it doesn’t matter either way does it? I’m sure we can come up with some better stuff to talk about than what Dave Chang is like! You sound like 12 year old girls! who cares lets talk about meat!!! cured meat. any one else around here trying to make some of the tasty stuff? You getting any where yet Phill? Mike Who cares what Dave Chang is like? More so how much can you really know a person from a 12 min. video! The guy makes good and interesting food. That is what we look for from him right. Ass or not it doesn’t matter either way does it? I’m sure we can come up with some better stuff to talk about than what Dave Chang is like! You sound like 12 year old girls! who cares lets talk about meat!!! cured meat. any one else around here trying to make some of the tasty stuff? You getting any where yet Phill?

Mike

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