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Kitchen report 2007
Kitchen report 2007
You enter a restaurant. You sit down. You order food. You eat. You leave. Most nights while dining out, you’re probably not thinking about how your meal got made (despite our celebrity-chef-obsessed culture); you’re thinking about whether the two block walk from the subway justifies dessert. Yet you probably should wonder more. Because who knows what’s going on behind the kitchen door?
We do. Our Eat Out crew cajoled 40 of the city’s top chefs into answering our anything-goes survey (anonymously, so they’d be more truthful). We also tracked meals from farm to plate, debunked kitchen myths, sliced pig and tagged waiters with pedometers to track their every move. Before you take that next bite, read on.
Time Out New York / Issue 620 : Aug 16–22, 2007
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Current issue (Aug 16-22) page 33: Writer of article (or editor) has _mismatched_ three out of the four pairs of KANJI (Chinese characters) with the "Romaji" -- transcription of Japanese words into Roman letters. The character for "Shio" (Salt) is right. Where "Shoyu" appears, the Kanji characters are to be read "MISO." Where "Miso" appaers, the accomapnying KANJI characters are to be read "TONKATSU." And were "Tonkatsu" appears, the KANJI characters are to be read "Shoyu." Wakarimasu? Otherwise a very good article....
WOW.....my father was in the restaurant biz in Chicago 1930-1960 s. He said the EXACT SAME THINGS these chefs said. LOL.....I was not aloud to EVER have sauce or gravy on my food or to order THE SPECIALS. My mom always said you cannot get great food out of a clean kitchen LOL. Now we are training the next generation to laugh at a rat cooking in the kitchen.....I am going to dust of my Viking and make a burger. Bon Appetite!