Comments for Super Chef

Comment on History Channel: The Hairy Bikers by Helen and Keith

Helen and Keith — Wed, 15 Feb 2012 00:36:17 +0000

Hey we watched you guys last night for them first time, and we are hooked! We’d love to have a lobster bake on our beach in Port Dover on Lake Erie, home of Fri 13th and thousands of bikers! Looking for the details or recipes. Fun, fun, fun!

Comment on Rachel Allen: Hunt for Food by Ryan

Ryan — Tue, 14 Feb 2012 19:16:39 +0000

Hey Dan, I was just wondering – what makes killing an animal for food in a slaughterhouse any more or any less acceptable than killing an animal for food in the countryside with a shotgun.

Simple logic my friend. A=A. Killing an animal for food is killing an animal for food, regardless of where or how its killed. She’s killing these birds and eating them. The last I checked, eating the flesh of animals for sustenance was an acceptable practice to the vast majority of society.

And that’s why, for the majority of people, her hunting isn’t an issue. You need to get something straight, Dan. YOU are the small section of society. Not her.

Comment on Indian Superspices by catchfoods

catchfoods — Mon, 13 Feb 2012 10:41:32 +0000

Nice informative blog content. Thanks for sharing this blog post.

Comment on Homaro Cantu: Restaurant Management by Brant Holland

Brant Holland — Thu, 09 Feb 2012 22:18:23 +0000

Creating a software package that is all things to all people in the restaurant would be quite a feat. However, this brings all kinds of questions to mind. How does he intend to integrate the accounting system with the pos? Will an owner want his cash flow statement, balance sheet and p&l integrated into the pos? Will the CPA want to learn new software to do the taxes? There’s a quantum leap from an automated expediter to restaurant HAL. Who is going to configure and maintain the theoretical cost recipes and perpetual inventory without making mistakes in a restaurant where the menu changes daily? How will restaurants afford that? This stuff is all possible but not probable….yet.

Comment on Brand Trend: Celebrity Chef Foundations by Food & Wine: Chefs Make Change

Food & Wine: Chefs Make Change — Mon, 06 Feb 2012 14:38:59 +0000

[...] page or website. There are plenty of other chefs who support important charities. Read Super Chef article. Tags: Alice Waters, art smith, Bill Telepan, Cat Cora, Chefs Make Change, Dan Barber, Emeril [...]

Comment on American Culinary Federation’s Garde Manger by Kris Kurthy

Kris Kurthy — Thu, 02 Feb 2012 02:18:23 +0000

outstanding book, the recipes are easy to follow and more importantly, they work. Not some overblown, puffed up chef thing, more a real working book for cooks.

Comment on Cathal Armstrong’s Society Fair by Arnold Berke

Arnold Berke — Tue, 31 Jan 2012 14:41:27 +0000

What do you mean “vast space” and “plenty of room”! It was a small and airless storefront overly crowded with stuff — and in so many categories that each lacked depth. (Too much space waste on the wine bar — a sign that, as usual, it is alcohol that brings in the profits.) I hoticed guanciale in the butcher case, a sign that the place is trying to be too clever, too trendy. Anyone really serious about food would simply go to H-Mart and buy pork belly. And the design is too silly by half; no professional food purveyor would go the industrial-cum-chandeliers route that SF tries so clumsily, but simply something modern and quiet. Invest in food, not frippery. I give it two years at most.