Comments on: The Meal that Ended My Career as a Restaurant Critic http://boingboing.net/2011/01/20/the-meal-that-ended.html Brain candy for Happy Mutants Tue, 21 May 2013 13:03:00 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: jonw http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1001732 jonw Wed, 30 Nov -0001 00:00:00 +0000 #comment-1001732 It is pretty neat that the author is involved in the discussion. It is pretty neat that the author is involved in the discussion.

]]> By: Unmutual http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000459 Unmutual Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000459 Perhaps that was intentional . . . I was disappointed in how LONG the piece was and the payoff was a bit . . . disappointing. The byline "the meal that ended my career" made it sound like he hosed this upscale restaurant in his review and then got blackballed, but he left the business voluntarily. Because he didn't think he should have to eat bad food now and then? Perhaps that was intentional . . . I was disappointed in how LONG the piece was and the payoff was a bit . . . disappointing.

The byline “the meal that ended my career” made it sound like he hosed this upscale restaurant in his review and then got blackballed, but he left the business voluntarily. Because he didn’t think he should have to eat bad food now and then?

]]> By: Anonymous http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000473 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000473 Smarty-pants checking in... Our author refers to "the unmistakable taste of pennies: copper-laden hemoglobin." Of course, hemoglobin is built around iron; doesn't contain copper. Smarty-pants checking in…

Our author refers to “the unmistakable taste of pennies: copper-laden hemoglobin.”

Of course, hemoglobin is built around iron; doesn’t contain copper.

]]> By: The Mudshark http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1001500 The Mudshark Wed, 30 Nov -0001 00:00:00 +0000 #comment-1001500 <i>Not everyone will have the courage to send a dish back, plus, sending dishes back destroys the rhythm of a meal</i> not to mention other risks you take when you annoy restaurant staff who will have all the time they need to do anything they please with your food afterwards. Not everyone will have the courage to send a dish back, plus, sending dishes back destroys the rhythm of a meal

not to mention other risks you take when you annoy restaurant staff who will have all the time they need to do anything they please with your food afterwards.

]]> By: Steve Silberman http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1001245 Steve Silberman Wed, 30 Nov -0001 00:00:00 +0000 #comment-1001245 (For the record, I ended up restoring the phrase about hemoglobin for rhythm's sake, but replaced "copper" with "iron." Thanks!) (For the record, I ended up restoring the phrase about hemoglobin for rhythm’s sake, but replaced “copper” with “iron.” Thanks!)

]]> By: manicbassman http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000488 manicbassman Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000488 you do know you CAN send the meal back... and if the Chef is upset with you sending it back, then remind him just who is paying his wages etc. you do know you CAN send the meal back… and if the Chef is upset with you sending it back, then remind him just who is paying his wages etc.

]]> By: Steve Silberman http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000496 Steve Silberman Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000496 Sure, but don't forget that I was reviewing the restaurant, so how the dish comes out of the kitchen the first time is quite relevant. Not everyone will have the courage to send a dish back, plus, sending dishes back destroys the rhythm of a meal, as either everyone waits to eat cold food, or the person who sends the dish back eats last. Sure, but don’t forget that I was reviewing the restaurant, so how the dish comes out of the kitchen the first time is quite relevant. Not everyone will have the courage to send a dish back, plus, sending dishes back destroys the rhythm of a meal, as either everyone waits to eat cold food, or the person who sends the dish back eats last.

]]> By: mkultra http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000761 mkultra Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000761 I really enjoyed the (column/post/article)... I've never been a paid food writer, but I tend to think about and talk about food in much the same way by habit and inclination. The description of the meal is lovingly vivid... I've had similarly foul experiences on occasion at nominally high-end restaurants. Part of what's so infuriating about it is that the potential is there for a truly incredible experience, and seeing it wasted like that is all the more bitter. Once was at a celeb chef's hot-new-place in LA which I won't name. another was at what the NYT last year implied was Portland's best foodie restaurant. However, I don't mind mentioning a few places where I've had memorable meals over the years: - Dinner at Pacific's Edge, down in the Carmel Highlands. Not sure why this place doesn't have a Michelin Star or two. - Luncheon at The Clarence's Tearoom, right on the River Liffey in Dublin. The roasted duck was so good I didn't notice at first when Bono and his wife sat at the next table. - Amazing Thai yellow curry at a little hole-in-the wall in Seaside, CA called Baan Thai. (and for all of $8.95) - Fried chicken from a street vendor in Bangkok. Unbelievable. - Crawfish etouffee and Crab fingers in wine sauce at Mandina's in NOLA. If I close my eyes I can still taste them. - Rib-eye with wild mushrooms at Pacific Dining Car in downtown LA. ...on the other hand, while I've been to Chez Panisse 5-6 times, I have yet to really get blown away. Perhaps my expectations are too high, either that or the cuisine just isn't my cup of tea. I think that would be the trickiest thing about reviewing food for a living: what do you do when you just can't muster any enthusiasm for the category? Fake it? Pretend? I really enjoyed the (column/post/article)… I’ve never been a paid food writer, but I tend to think about and talk about food in much the same way by habit and inclination.

The description of the meal is lovingly vivid… I’ve had similarly foul experiences on occasion at nominally high-end restaurants. Part of what’s so infuriating about it is that the potential is there for a truly incredible experience, and seeing it wasted like that is all the more bitter.

Once was at a celeb chef’s hot-new-place in LA which I won’t name. another was at what the NYT last year implied was Portland’s best foodie restaurant.

However, I don’t mind mentioning a few places where I’ve had memorable meals over the years:
- Dinner at Pacific’s Edge, down in the Carmel Highlands. Not sure why this place doesn’t have a Michelin Star or two.
- Luncheon at The Clarence’s Tearoom, right on the River Liffey in Dublin. The roasted duck was so good I didn’t notice at first when Bono and his wife sat at the next table.
- Amazing Thai yellow curry at a little hole-in-the wall in Seaside, CA called Baan Thai. (and for all of $8.95)
- Fried chicken from a street vendor in Bangkok. Unbelievable.
- Crawfish etouffee and Crab fingers in wine sauce at Mandina’s in NOLA. If I close my eyes I can still taste them.
- Rib-eye with wild mushrooms at Pacific Dining Car in downtown LA.

…on the other hand, while I’ve been to Chez Panisse 5-6 times, I have yet to really get blown away. Perhaps my expectations are too high, either that or the cuisine just isn’t my cup of tea. I think that would be the trickiest thing about reviewing food for a living: what do you do when you just can’t muster any enthusiasm for the category? Fake it? Pretend?

]]> By: Michael Smith http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000777 Michael Smith Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000777 How about Penang? How about Penang?

]]> By: joelfreeman http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000524 joelfreeman Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000524 I'm sorry but if you want to be a restaurant reviewer you need to be able to eat meat at various levels of doneness. It's like saying "I don't do starchy foods". Huh? I’m sorry but if you want to be a restaurant reviewer you need to be able to eat meat at various levels of doneness.

It’s like saying “I don’t do starchy foods”. Huh?

]]> By: mark zero http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000787 mark zero Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000787 "I am friends with way too many people who waited tables in their 20s who relate stories of what happens to the food of people who send dishes back to EVER send a dish back." Why would you be friends with people who engage in that behavior? Do you approve of it? Find it acceptable? “I am friends with way too many people who waited tables in their 20s who relate stories of what happens to the food of people who send dishes back to EVER send a dish back.”

Why would you be friends with people who engage in that behavior? Do you approve of it? Find it acceptable?

]]> By: Steve Silberman http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000790 Steve Silberman Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000790 Those meals sound great, mkultra. Those meals sound great, mkultra.

]]> By: Steve Silberman http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000539 Steve Silberman Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000539 Huh is right. I've happily eaten raw chicken and raw beef in sushi bars where it's meant to be served that way. That's not what was going on here. Huh is right. I’ve happily eaten raw chicken and raw beef in sushi bars where it’s meant to be served that way. That’s not what was going on here.

]]> By: Sekino http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000542 Sekino Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000542 I don't care that the actual 'last meal' description was short. The whole essay was simply beautiful. It was evidently written by someone with a genuine, sensuous appreciation of both food and words. I feel like cooking now... I don’t care that the actual ‘last meal’ description was short. The whole essay was simply beautiful. It was evidently written by someone with a genuine, sensuous appreciation of both food and words.

I feel like cooking now…

]]> By: mkultra http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000801 mkultra Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000801 I've heard the same stories, but from what I've heard usually it's the kitchen staff who's actually at fault. The people who were telling me were just as horrified by it, and many ended up quitting the business. It's a very high-pressure job. Read some Anthony Bourdain, this sort of thing is horribly common. I’ve heard the same stories, but from what I’ve heard usually it’s the kitchen staff who’s actually at fault. The people who were telling me were just as horrified by it, and many ended up quitting the business. It’s a very high-pressure job.

Read some Anthony Bourdain, this sort of thing is horribly common.

]]> By: Emo Pinata http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000557 Emo Pinata Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000557 While the guy describes things very well, I have to disagree with his attitude towards food and critical opinion to a surprising extreme. The meal in question does sound awful, but to constantly bring up your vegetarian ways will only discredit the source and only relate to a few (well maybe more than a few considering the area). I also discredit him when he describes his attitudes toward blood - but I happen to like blood and bleu meat quite a bit. Also, January is full of shit since there's no Osaka or Tokyo on that list of cities. Japan is probably the people most devoted to their craft, even if Paris remains my favorite food city. While the guy describes things very well, I have to disagree with his attitude towards food and critical opinion to a surprising extreme. The meal in question does sound awful, but to constantly bring up your vegetarian ways will only discredit the source and only relate to a few (well maybe more than a few considering the area). I also discredit him when he describes his attitudes toward blood – but I happen to like blood and bleu meat quite a bit.

Also, January is full of shit since there’s no Osaka or Tokyo on that list of cities. Japan is probably the people most devoted to their craft, even if Paris remains my favorite food city.

]]> By: jackalopemonger http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000568 jackalopemonger Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000568 "the unmistakable taste of pennies: copper-laden hemoglobin." That's iron, not copper. Otherwise fantastic piece, though, and I can't wait to get out to the Bay Area and try some of the restaurants mentioned here in the comments. “the unmistakable taste of pennies: copper-laden hemoglobin.”

That’s iron, not copper. Otherwise fantastic piece, though, and I can’t wait to get out to the Bay Area and try some of the restaurants mentioned here in the comments.

]]> By: taumeson http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000571 taumeson Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000571 So -- we all know that hemoglobin contains iron, right? Not copper? That would be hemocyanin, found in mollusks. Also, why would somebody so averse to blood order something medium rare, especially having just given up being a vegetarian? So — we all know that hemoglobin contains iron, right? Not copper? That would be hemocyanin, found in mollusks.

Also, why would somebody so averse to blood order something medium rare, especially having just given up being a vegetarian?

]]> By: facetedjewel http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000833 facetedjewel Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000833 You must be kidding. San Francisco is one of the best restaurant cities I've ever been in; I've never had mediocre meal there and quite a few really good ones. Not to say poor fare can't be had, but given the cost of running a restaurant in SF and the tight margins for profit, you'd better not serve a dissatisfying meal very often. The competition is intense, the customers are savvy - poor food or service means you're out of business very quickly, no matter how well capitalized you are. Word gets around. You must be kidding. San Francisco is one of the best restaurant cities I’ve ever been in; I’ve never had mediocre meal there and quite a few really good ones. Not to say poor fare can’t be had, but given the cost of running a restaurant in SF and the tight margins for profit, you’d better not serve a dissatisfying meal very often. The competition is intense, the customers are savvy – poor food or service means you’re out of business very quickly, no matter how well capitalized you are. Word gets around.

]]> By: Steve Silberman http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000582 Steve Silberman Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000582 That's a good point. Apparently, blood is often described as tasting like copper because copper tastes like iron (http://answers.yahoo.com/question/index?qid=20060717164248AA40OYO). Because copper plays a crucial role in hemoglobin formation (http://books.google.com/books?id=XMA9gYIj-C4C&lpg=PA477&ots=nHTf92q8Es&dq=copper%20hemoglobin%20formation&pg=PA477#v=onepage&q=copper%20hemoglobin%20formation&f=false), I got confused. I will correct that, and thanks. I am not "so averse to blood." I have enjoyed blood pudding and rare steak on many occasions. But cold veal, covered with cool blood, was not appealing. You wouldn't have liked it either. That’s a good point. Apparently, blood is often described as tasting like copper because copper tastes like iron (http://answers.yahoo.com/question/index?qid=20060717164248AA40OYO). Because copper plays a crucial role in hemoglobin formation (http://books.google.com/books?id=XMA9gYIj-C4C&lpg=PA477&ots=nHTf92q8Es&dq=copper%20hemoglobin%20formation&pg=PA477#v=onepage&q=copper%20hemoglobin%20formation&f=false), I got confused. I will correct that, and thanks.

I am not “so averse to blood.” I have enjoyed blood pudding and rare steak on many occasions. But cold veal, covered with cool blood, was not appealing. You wouldn’t have liked it either.

]]> By: Art Carnage http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000838 Art Carnage Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000838 wld hv frd y t. nyn wh sppsdly knws smthng bt fd, shld knw tht th rd lqd y'r s sqmsh bt s NT bld. Tht's prtty mch ll drnd drng th prcss f slghtr nd btchrng. Wht y'r sng s mtmyglbn mxd wth mstr frm th mt. S gt vr t. <!-- I would have fired you too. Anyone who supposedly knows something about food, should know that the red liquid you're so squeamish about is NOT blood. That's pretty much all drained during the process of slaughter and butchering. What you're seeing is metmyoglobin mixed with moisture from the meat. So get over it. --> wld hv frd y t. nyn wh sppsdly knws smthng bt fd, shld knw tht th rd lqd y’r s sqmsh bt s NT bld. Tht’s prtty mch ll drnd drng th prcss f slghtr nd btchrng. Wht y’r sng s mtmyglbn mxd wth mstr frm th mt. S gt vr t.

]]> By: Anonymous http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000593 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000593 I am friends with way too many people who waited tables in their 20s who relate stories of what happens to the food of people who send dishes back to EVER send a dish back. From the most expensive to the most dive-y places. If you don't want bodily fluids in your food, don't send something back. And if you display any whiff of self-centered entitlement when sending something back, well, bully for you. I am friends with way too many people who waited tables in their 20s who relate stories of what happens to the food of people who send dishes back to EVER send a dish back. From the most expensive to the most dive-y places.

If you don’t want bodily fluids in your food, don’t send something back. And if you display any whiff of self-centered entitlement when sending something back, well, bully for you.

]]> By: Steve Silberman http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000596 Steve Silberman Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000596 I have deleted the phrase about hemoglobin and credited you kind folks here for the correction. Thanks! I have deleted the phrase about hemoglobin and credited you kind folks here for the correction. Thanks!

]]> By: Steve Silberman http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000853 Steve Silberman Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000853 Art, all your post tells me is that you didn't even bother to read the story. I quit, I wasn't fired, and I'm not "squeamish about blood," as I made clear before in this thread. But hey -- thanks for taking the time to display your awesome knowledge of chemistry, dude! Art, all your post tells me is that you didn’t even bother to read the story. I quit, I wasn’t fired, and I’m not “squeamish about blood,” as I made clear before in this thread. But hey — thanks for taking the time to display your awesome knowledge of chemistry, dude!

]]> By: Steve Silberman http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1001365 Steve Silberman Wed, 30 Nov -0001 00:00:00 +0000 #comment-1001365 ...and then changed my mind again. Never mind! Well, this is transparent revision or something. Anyway, thanks for reading. …and then changed my mind again. Never mind! Well, this is transparent revision or something. Anyway, thanks for reading.

]]> By: Avram / Moderator http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000617 Avram / Moderator Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000617 Every die-hard fan of classic <i>Star Trek</i> knows that Vulcans have copper-based blood. So maybe it was actually a grilled chop of <i>sehlat</i> or <i>le-matya</i>. Every die-hard fan of classic Star Trek knows that Vulcans have copper-based blood. So maybe it was actually a grilled chop of sehlat or le-matya.

]]> By: Anonymous http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000634 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000634 Wouldn't it by myoglobin rather than haemoglobin? Wouldn’t it by myoglobin rather than haemoglobin?

]]> By: January http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000383 January Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000383 San Francisco is not now, nor was it in the 1980's, "one of the great restaurant cities on Earth." If the meal described in this not-even-remotely-fun piece doesn't indicate the lack of greatness of SF's restaurants, do visit NYC, Paris, London... and see what a great restaurant city really is. San Francisco is not now, nor was it in the 1980′s, “one of the great restaurant cities on Earth.” If the meal described in this not-even-remotely-fun piece doesn’t indicate the lack of greatness of SF’s restaurants, do visit NYC, Paris, London… and see what a great restaurant city really is.

]]> By: notavegan http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000391 notavegan Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000391 I do hope that Steve wrote the review exactly like that. (Hmm, read the extended post and he did.) Obviously not the food he ordered or expected, and a great introduction to "a better life" : } I do hope that Steve wrote the review exactly like that. (Hmm, read the extended post and he did.)

Obviously not the food he ordered or expected, and a great introduction to “a better life” : }

]]> By: Brainspore http://boingboing.net/2011/01/20/the-meal-that-ended.html#comment-1000398 Brainspore Wed, 30 Nov -0001 00:00:00 +0000 #comment-1000398 Wouldn't that depend on both personal taste and how long your list of "great restaurant cities" is? Wouldn’t that depend on both personal taste and how long your list of “great restaurant cities” is?

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