boss sauce

Recent Comments

• How "Well-Done" Became a Dirty Word (Slashfood)

  Jun 18th 2010 2:22PM Regardless of how people like their meat cooked, there is a recent tendency in too many kitchens to undercook meat. And, by undercook, I mean that when I order medium rare, half the time it arrives rare. Kitchens should respect diners' choice of doneness, and they should actually cook it to that point!

• The Cost of Sharing Entrees - What Can I Get You Folks? (Slashfood)

  Mar 25th 2010 6:00PM Well, tough for you. Big spenders should more than compensate for parties that are scraping by, ordering the bare minimum. If not, the restaurant has pricing, portioning, or other issues to investigate. An owner can't expect everybody to order a three or four course meal just because she wants them to.

• 5 Questions for: Spike Mendelsohn (Slashfood)

  Mar 17th 2010 3:52PM Of course he works at his family's restaurant-- who else could stand his arrogance?

• Best Frozen Buffalo Wings (Slashfood)

  Jan 29th 2010 2:27PM Never thought to buy them pre-made, but hey this is fattening American snack food, so it seems appropriate! Frank's Red Hot has all the info you need on the bottle to make perfectly authentic wings btw, and the results of baking them are surprisingly awesome, nearly indistinguishable from correctly fried wings, with 1/10 the mess and none of the fry smell. Buffalo should be capitalized btw-- it's the name of a (er, my home) city, after all...:)

• Woman Finds Frog in Bag of Lettuce (Slashfood)

  Nov 3rd 2009 8:02PM Was it crunchy?

• 'Top Chef Vegas' - Battle of the Sexists (Slashfood)

  Aug 27th 2009 4:15PM Great wrap-up! But I don't think of her as "I'm as good as any guy"-Jennifer, but as "I can't say ceviche correctly"-Jennifer.

• What Can I Get You Folks? - Knowing What to Order (Slashfood)

  Aug 13th 2009 4:18PM I've never hesitated asking servers for suggestions, though often the information highlights the differences between the server's taste and my own.
  
  Re: the "she-crab soup, lamb and soufflé" server, I find this sort of behavior particularly obnoxious: "If someone asked about the vichyssoise, he talked about the sherry in the she-crab soup."
  That's *exactly* what makes a diner think he or she is being steered and not heard! What if the diner is allergic to crab or doesn't like lamb? I'm sure the pro was more attentive than /that/ though, and your point is well taken.

• Great American Food and Music Fest Recap (Slashfood)

  Jun 16th 2009 2:22PM Coldplay and No Doubt will play Shoreline /next/ month, and Phish the month after that. Post is too positive, mentioning the wristband system failure parenthetically-- all other accounts of the event indicate that it was a disaster.

• Squids, Sea Urchins and Fatty Crabs - The New York Times in 60 Seconds (Slashfood)

  May 14th 2009 12:44AM NOOOOOOOO!!!!!! You're doing it wrong! Do NOT burn your absinthe! I am thoroughly riled!!! I'll send you a half dozen samples of the finest absinthes available if you change that photo! Slashfood is one of my favorite food blogs... and... and... [sob]!
  More information on the "fire ritual" sham here:
  http://www.feeverte.net/faq-absinthe.html#B17
  And my take on the Times article here:
  http://spiritof72.blogspot.com/2009/05/new-york-times-rates-absinthes.html
  (I also agree with JasonK re: St. George...;)

• When Should You Eat the Rind? - Cheese Course (Slashfood)

  Apr 21st 2009 1:56PM I'm curious about how to tell (1) if a rind is in the first (man-made) category, and
  (2) if a rind is in the second versus third category-- "not recommended" by whom?! It's good to know about these categories, but now I just want more info... and more cheese...;) I'm with Igk and wonder how to deal with the hints of ammonia in the "stinkiest" cheeses, either in the rind or the cheese itself? Or, should there never be ammonia in properly aged and handled cheese? So many questions, so many tasty cheeses...