Comments on: The Real Thing http://tleaves.com/2005/12/28/the-real-thing/ Creativity x Technology Sat, 17 Mar 2012 05:09:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: peterb http://tleaves.com/2005/12/28/the-real-thing/comment-page-1/#comment-2294 peterb Thu, 26 Jan 2006 15:11:27 +0000 http://tleaves.com/?p=535#comment-2294 You are dead to me. You are dead to me.

]]> By: psu http://tleaves.com/2005/12/28/the-real-thing/comment-page-1/#comment-2293 psu Thu, 26 Jan 2006 12:09:16 +0000 http://tleaves.com/?p=535#comment-2293 To make a PB&J sandwich: 1. get two pieces of bread 2. spread peanut butter on one piece 3. spread jelly ON TOP of the peanut butter, mushing it around. 4. put second piece of bread on top. squish it together a bit. eat. To make a PB&J sandwich:

1. get two pieces of bread
2. spread peanut butter on one piece
3. spread jelly ON TOP of the peanut butter, mushing it around.
4. put second piece of bread on top. squish it together a bit.

eat.

]]> By: Anonymous http://tleaves.com/2005/12/28/the-real-thing/comment-page-1/#comment-2292 Anonymous Wed, 25 Jan 2006 23:21:25 +0000 http://tleaves.com/?p=535#comment-2292 Just wondering, what is the proper way to make a peanut butter and jelly sandwich? Just wondering, what is the proper way to make a peanut butter and jelly sandwich?

]]> By: acetonic http://tleaves.com/2005/12/28/the-real-thing/comment-page-1/#comment-2291 acetonic Sat, 31 Dec 2005 04:17:42 +0000 http://tleaves.com/?p=535#comment-2291 The only way I can eat a hot dog is with a bit of ketchup or else drowned in chili and cheese. And the only place that has real BBQ east of the Mississippi is Memphis, TN. I'm such a barbarian! The only way I can eat a hot dog is with a bit of ketchup or else drowned in chili and cheese. And the only place that has real BBQ east of the Mississippi is Memphis, TN.

I’m such a barbarian!

]]> By: april http://tleaves.com/2005/12/28/the-real-thing/comment-page-1/#comment-2290 april Fri, 30 Dec 2005 04:25:16 +0000 http://tleaves.com/?p=535#comment-2290 I've definitely misused the word "authentic" at times when I actually mean Good. However, most American chain restaurants (or even many small places) are so bad at faking regional stuff (Olive Garden, for instance), that the word seems almost appropriate when making a comparison. My dad thinks Olive Garden is "good", so in describing, say, DISH, I need to hook his interest on something with more semantic clout. Whether it's actually effective is another story. ;) As for Cook's, I'll just say that for baking they can be quite useful, since precision matters much more than in savory dishes. It can be a pain to find a really good pate sucree or plain poundcake recipe, so IMO their efforts pay off best for basics like that. I’ve definitely misused the word “authentic” at times when I actually mean Good. However, most American chain restaurants (or even many small places) are so bad at faking regional stuff (Olive Garden, for instance), that the word seems almost appropriate when making a comparison. My dad thinks Olive Garden is “good”, so in describing, say, DISH, I need to hook his interest on something with more semantic clout. Whether it’s actually effective is another story. ;)

As for Cook’s, I’ll just say that for baking they can be quite useful, since precision matters much more than in savory dishes. It can be a pain to find a really good pate sucree or plain poundcake recipe, so IMO their efforts pay off best for basics like that.

]]> By: TsuDhoNimh http://tleaves.com/2005/12/28/the-real-thing/comment-page-1/#comment-2289 TsuDhoNimh Thu, 29 Dec 2005 14:11:30 +0000 http://tleaves.com/?p=535#comment-2289 My biggest annoyance with "real food" is when people create regional food when there is none, and then claim it's special. St. Louis Style Ribs are the most common example of this phenomenon. I grew up in St. Louis, and I had never heard of St. Louis Style Ribs until I left the state. Unfortunately, no one else has picked up on many of the real regional treats, such as St. Louis Style Pizza (that is, Imo's Pizza). All toppings. Paper-thin crust. Mmmmmm. My biggest annoyance with “real food” is when people create regional food when there is none, and then claim it’s special. St. Louis Style Ribs are the most common example of this phenomenon. I grew up in St. Louis, and I had never heard of St. Louis Style Ribs until I left the state.

Unfortunately, no one else has picked up on many of the real regional treats, such as St. Louis Style Pizza (that is, Imo’s Pizza). All toppings. Paper-thin crust. Mmmmmm.

]]> By: psu http://tleaves.com/2005/12/28/the-real-thing/comment-page-1/#comment-2288 psu Thu, 29 Dec 2005 12:59:01 +0000 http://tleaves.com/?p=535#comment-2288 FWIW, I don't agree with the entire Slow Food agenda, and I don't really fall in with the Cook's Magazine style empirical study of the recipe as the source of all good and light either. I don't mean to dump on mass produced foods, except to say that by their very nature they are the same everywhere and lacking in a certain amount of character ... and I like character. Anyway, your comment makes me remember a long piece in the NYT magazine a couple of months ago about high end chefs figuring out how to package their dishes in what are essentially "boil-in-bag" type packages. I think this was to facilitate high end airline service and perhaps franchising... FWIW, I don’t agree with the entire Slow Food agenda, and I don’t really fall in with the Cook’s Magazine style empirical study of the recipe as the source of all good and light either.

I don’t mean to dump on mass produced foods, except to say that by their very nature they are the same everywhere and lacking in a certain amount of character … and I like character.

Anyway, your comment makes me remember a long piece in the NYT magazine a couple of months ago about high end chefs figuring out how to package their dishes in what are essentially “boil-in-bag” type packages. I think this was to facilitate high end airline service and perhaps franchising…

]]> By: Paul http://tleaves.com/2005/12/28/the-real-thing/comment-page-1/#comment-2287 Paul Thu, 29 Dec 2005 04:37:35 +0000 http://tleaves.com/?p=535#comment-2287 I should say that, despite the tone of my comments, I don't disagree with you, I'm more being Devils Advocaat (boom boom) than anything else. I do wonder how people will be recreating "authentic 2005" culinary experiences in the future, and whether what we frown on now (McDonalds, Frozen dinners etc) will be very hoity toity in 100 years, with highly trainedspecialised chefs paid fortunes in zorkmids to recreate the experience. I should say that, despite the tone of my comments, I don’t disagree with you, I’m more being Devils Advocaat (boom boom) than anything else.

I do wonder how people will be recreating “authentic 2005″ culinary experiences in the future, and whether what we frown on now (McDonalds, Frozen dinners etc) will be very hoity toity in 100 years, with highly trainedspecialised chefs paid fortunes in zorkmids to recreate the experience.

]]> By: Paul http://tleaves.com/2005/12/28/the-real-thing/comment-page-1/#comment-2286 Paul Thu, 29 Dec 2005 04:31:55 +0000 http://tleaves.com/?p=535#comment-2286 Why does mass production always equal bad? Do you let the mass production decide what you like? I don't think all food mass produced is inherantly bad, or maybe I should say I try not to let the fact that something is mass produced affect the decision I make about that food. This is similar to an argument I had about music recently, where a friend had already formed an opinion on a band based on the fact they were popular. Hadn't heard their stuff. Didn't know which genre they belonged to. Just dismissed them as they were popular - its probably a tried and tested method for selecting music, but in my mind its the same as loving something just because it is popular - you are letting the popularity decide what you like and don't like. But hey, you say vine-ripened-plucked-by-Italian-virgin-Tomatoes, I say hydro-grown-mass-scale-farmed-never-seen-natural-light-Tomatoes. Why does mass production always equal bad? Do you let the mass production decide what you like? I don’t think all food mass produced is inherantly bad, or maybe I should say I try not to let the fact that something is mass produced affect the decision I make about that food.

This is similar to an argument I had about music recently, where a friend had already formed an opinion on a band based on the fact they were popular. Hadn’t heard their stuff. Didn’t know which genre they belonged to. Just dismissed them as they were popular – its probably a tried and tested method for selecting music, but in my mind its the same as loving something just because it is popular – you are letting the popularity decide what you like and don’t like.

But hey, you say vine-ripened-plucked-by-Italian-virgin-Tomatoes, I say hydro-grown-mass-scale-farmed-never-seen-natural-light-Tomatoes.

]]> By: Meredith http://tleaves.com/2005/12/28/the-real-thing/comment-page-1/#comment-2285 Meredith Thu, 29 Dec 2005 03:26:02 +0000 http://tleaves.com/?p=535#comment-2285 Huh. I generally lurk, but I was feeling talkative tonight, so I was going to say something about 'Slow Food,' holding foodways static and the desire to share common experiences. Then, I reread your post, and decided there was nothing to add. Now, I shall click the Google links in a desire to bribe ya'll to keep writing Tea Leaves. Huh. I generally lurk, but I was feeling talkative tonight, so I was going to say something about ‘Slow Food,’ holding foodways static and the desire to share common experiences. Then, I reread your post, and decided there was nothing to add.

Now, I shall click the Google links in a desire to bribe ya’ll to keep writing Tea Leaves.

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