Serious Eats - seriouseats.com

The thing that disgusts me most about Richman’s post is the sheer lack of professionalism and ethics. I have no problem with someone giving a little back when they’ve been attacked; but Richman didn’t do it in the open. He hid his attack on Bourdain in what was supposed to be a restaurant review. Let’s be honest, there is absolutely no question that this was a personal attack on Bourdain. The whole post referred to him personally and little to do with Les Halles. Why not do the honest thing and trash Bourdain in the open? Why try to hide it?

This person is supposed to write reviews of restaurants that consumers can trust, at least to some degree. How can anyone trust any review that he has written or will write, after knowing that his reviews are directly related to personal feelings he has towards ownership? Will Le Bernardin get a bad review now because Ripert was on No Reservations? What about Per Se because Ruhlman wrote books for Keller? His poor attempt at subtly is not only unethical, but leaves him and GQ open to libel lawsuits.

I’m not saying the guy is Jayson Blair, but this certainly isn’t good journalism. GQ should retract the post in my opinion.

"Why is this responsibility placed on the consumer? Not all consumers are highly educated, and this information isn't taught in public schools. Not to mention the fact that many of the most adulterated foods are marketed directly to children. Shouldn't it be the responsibility of the companies doing the adulteration to prove the safety of their additives before unleashing them on an unsuspecting public?"

It's the consumer's responsibility because the FDA has a long history of not working. I guess we can all wait for them to start doing due proper research before approving products for use, but I'm not holding my breath. I prefer a proactive approach to learning what things are and staying away from things that I think may be harmful. This would be especially true if I had kids, at the end of the day, it's the parent's responsibly to take care of the kids, not the governments.

ribeye

Cheese and mustard

Brie

I love both Tony and Alan. I'm not sure why Tony called Alan a "douche" but if it was retribution for the New Orleans debacle, then I'm with Tony on this one.
--Guttergourmet

Hey jonfoxx, I read an interview with him where he held up the Wendy's bacon cheeseburger as the best food available for 99 cents. So I don't trust anything else he'd have to say about the low end.

Generally, I'm relieved when anything Bourdain-related (such as this post and most commentors) doesn't refer to him as "Tony."

Guinness is an Irish Dry Stout. It style is very balanced between malt (sweetness) and hops (bitterness and spiciness). That said it appears that you haven't developed a taste for highly hopped beer. There are a whole range of balanced to malty beery styles out there. First I'd suggest any dark lager as they are all more malty than hoppy. Bock, Dopplebock, Marzen, Oktoberfest, Alt and Dortmunder are all good styles to explore for your taste preference. In the ale category try: brown, porter and cream/milk stouts. None of those styles are dominated by hops. You do not want: ESB, India Pale, Pale Ale, Imperial Stout, Barleywine or even some Trappist styles.

If you work with the above listed styles you are not likely to find a seriously hoppy porter as it doesn't fit the style guidelines.

One of my favs: Sam Smith's Oatmeal Stout

http://www.merchantduvin.com/pages/5_breweries/samsmith_oatmeal_stout.html

Beamish is an awesome beer - similar to Guinness, but a little sweeter and more chocolatey. Another favorite of mine is Shakespeare Stout - it even made 3Luxe's top three beers!

Link: http://www.3luxe.com/best_ofs/Beer/Shakespeare_Stout

Also, finding some local microbrews would be a good idea as well - and trying all the different beers is just fun! I know that most bars that carry a wide variety of beers in Chicago (where I live) have "tasting menus", where you can try two or three ounces of a bunch of different kinds of beer. It's a good way to sample new styles.