tag:blogger.com,1999:blog-2792647484360633032.post9172853360712446193..comments2023-04-10T08:36:18.583-07:00Comments on Gluten Free and Me in Boston: Think Like A Chef - Braised Short RibsMikehttp://www.blogger.com/profile/10520335031467092973noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2792647484360633032.post-25886352189777847452012-12-31T09:49:26.461-08:002012-12-31T09:49:26.461-08:00You make an interesting point here, and I feel it ...You make an interesting point here, and I feel it needs an answer.<br /><br />First, in regards to Twitter, a question was asked and I answered having eaten at his restaurants. (But I'm glad you saw the comment on Twitter! Pretty cool!)<br /><br />Second, without getting into the semantics of whether the money was from all the tips or just from alcohol sales to pay the sommelier's saleries, I can't say whether it was wrong or not because I don't know what the normal practice is. If it is a normal practice in the restaurant business, then it is hard for me to say that it is wrong. If he was doing something that is not normal restaurant practice, then yes, I think it is wrong.<br /><br />Either way, he paid over $5 million to settle the case. If it was wrong for him to do what he did - and it probably was since he did pay - I suspect he wouldn't be so stupid as to do it again. It seems to have been a pretty expensive lesson. I think most people when they screw up deserve a second chance, so I am willing to give him that chance. If it happened again? Different story.<br /><br />Thank you for your comment. You brought up a very interesting subject, and I really appreciate it.Mikehttps://www.blogger.com/profile/10520335031467092973noreply@blogger.comtag:blogger.com,1999:blog-2792647484360633032.post-10493833043161256762012-12-31T09:34:42.081-08:002012-12-31T09:34:42.081-08:00Thanks for your comments. I think I am going to u...Thanks for your comments. I think I am going to use the Kitchen Basics stock for the Pork Belly. I've used it before and I do like it.<br /><br />Great idea for the "best of" blog. I've been thinking about doing somethinglike that for a couple of months now. Great minds!!Mikehttps://www.blogger.com/profile/10520335031467092973noreply@blogger.comtag:blogger.com,1999:blog-2792647484360633032.post-37272770805505355992012-12-31T05:52:46.653-08:002012-12-31T05:52:46.653-08:00Your Twitter Feed mentions that you've been to...Your Twitter Feed mentions that you've been to Batali restaurants and that their gluten free options are great. I would agree...but stopped going when I found out that his places aren't "glutton" free. You would think someone with that much money and fame wouldn't be skimming tips from his minimum wage workers who work FOR the tips. It's likely that when you went to his restaurants that when you were tipping your server, it was going into Batali's fat pockets.<br />http://www.huffingtonpost.com/2012/03/07/mario-batali-lawsuit_n_1325304.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2792647484360633032.post-27034240347624327352012-12-30T15:16:57.765-08:002012-12-30T15:16:57.765-08:00What a wonderful story of a meal from start to fin...What a wonderful story of a meal from start to finish. Very ambitious to make the stock yourself---however, I agree that there are some stock products out there that are just as good, and no hassle. My thought is: you've done the homemade stock and you could certainly do it again...but why bother if you are happy with the Kitchen Basics version? It's definitely an ingredient that chefs use and not like you're "cheating" by using it. If any chef says otherwise, ask them how often they churn their own butter for recipes! :)<br />I knew this braising experience was going to work out better than the fish, so I'm happy you did it. Short ribs are definitely more able to take the braise.<br />Loving your notes at the end. Clearly you are being very self aware, and I'm sure you will translate that into future plating and side dish decisions. As for the thermometer---it's a good purchase to make. Ovens vary (even top, professional models), so it would behoove you to get one---especially good for baking. <br />Would like to read a blog post from you that mentions your "best of" products (such as the Kitchen Basics stock). I'm sure you have some winners given your investigations into gluten free options.<br />Good luck with the Pork Belly, chef---and Keep on cooking! Anonymousnoreply@blogger.com