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Cook the Book Giveaway: 'Pork & Sons'
Pork belly with kim chee. Tacos al pastor. any manner of nicely cooked pork chop. Pork BBQ ribs.
Is Imitation Always the Sincerest Form of Flattery?
Yes, it's pretty cheesy to copy a former mentor or employer, but the fact is that it is still an hour-long wait to eat at Pearl's and Mary's. There is plenty of business to go around for everyone, just like there are plenty of Shanghai soup dumplings restaurants for people to pick and choose from. The better ones will always do well and stay in business.
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Recent Comments | Response to Comments
Cook the Book: 'The Lee Bros. Southern Cookbook'
A ring of biscuits with red eye gravy and country ham.
Fried chicken and waffles.
Cook the Book Giveaway: 'Pork & Sons'
Pork belly with kim chee. Tacos al pastor. any manner of nicely cooked pork chop. Pork BBQ ribs.
Is Imitation Always the Sincerest Form of Flattery?
Yes, it's pretty cheesy to copy a former mentor or employer, but the fact is that it is still an hour-long wait to eat at Pearl's and Mary's. There is plenty of business to go around for everyone, just like there are plenty of Shanghai soup dumplings restaurants for people to pick and choose from. The better ones will always do well and stay in business.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Butter milk fried chicken, collard greens and black-eyed peas
Cook the Book Giveaway: 'Pork & Sons'
pure pork dry salami.
Is Imitation Always the Sincerest Form of Flattery?
hmmm... just an observation .... competition is good but basice marketing is differentiation and as for chefs... CREATIVITY and signature dishes make them who they are... many chefs and employees leave restaurants to open their own places...but 99% do it to showcase their tatlents... duplicating restaurants is plan stealing and shows the Chef has no talent to stand on his/her own two feet ... I am for comptetion but make your own mark on the world...
Is Imitation Always the Sincerest Form of Flattery?
It is amazing how many people are commenting about this when A) they have not seen the complaint and B) they have no idea what the issues are. Inane gossip, speculation, and erroneous conclusions just muddy the waters. The complaint is online and Rebecca Charles is suing for trade dress, identity theft and breach of fiduciary responsibility.
She doesn't claim to have invented anything but HER OWN restaurant, which she is trying to protect.
She doesn't want to stop you from getting your cheaper, closer lobster roll, nor does she lay claim to inventing them, just HER OWN. (Pearl's roll is a completely different animal than the traditional New England shack roll, which is why it's the one everyone copies.)
She couldn't get more customers in the joint and if she were trying to make money, she would have opened several, which brings me to the next point.
It seems McFarland is partnered with businessmen (one a millionaire/political wannabee, according to google) who intend to open of these.
In NYC on biz this week I went to both places for lunch and dinner and ELB looks exactly like Pearl. This is not Ed Levine's bias, it's reality. The paint colors down to the green in the bathroom, gray wainscoting and the white painted brick wall are identical; as are the marble bar and side bar; the beer tap; bathroom furniture; pendant lights; window seat; chairs; floor stain; odd long cabinets behind the bar; glassware, plates, coffee mugs, and doilies; waiter's station; large mirror like Pearl's placed in the same way behind the bar; and the actual layout of the dining room. The placement of the pictures, "sconces," chalkboards, what is written on them and how, menu and wine list are all identical.
Almost every item on Ed's menu is something I have eaten at Pearl in the past or can get today and this includes the lunch menu which no one is mentioning. The presentation of the dishes is identical; the sides are the same, the tartar sauce, the mignonette, etc. The mussel dish and the bouillabaisse (not clam shack dishes) were exactly the same as was Pearl's pot pie. He even makes her blueberry crumble pie. The quality paled but the intent was clear.
I lived in SF for more than a decade, went to Swan all of the time and the restaurants are nothing alike. And anyone familiar with clam shacks knows that Pearl Oyster Bar is much more than that. Tie up all these ends at Ed's and you have AN ILLEGAL FRANCHISE. Right, which I understand is a bit of an esoteric, obsolete concept these days, and the law are on Rebcca's side.
Cook the Book Giveaway: 'Pork & Sons'
Sweet Mother of...oooh what can I say? Swine of any kind!! Yea, the Whole Hog!! Tail to head(ever had snouts?), Inside to out (yea, lub pork rines!), and any and every combination thereof (aaah head cheese--souse,any porky omlette, bacon wrapped anythang,scrapple)...and smoked?!!..Do yourself a favror and season everything & anything w/ smoked pig meat! Boil, bake, roast, slo-cook, fry, grill, pit smoke...this animal is so paletable you'll never fail. Just stay stocked w/those heavenly herbs & spices:thyme,garlic,sage,bay,pepper(s)parsley,garlic,rosemary,garlic,ginger,soy,worchetershire,onion,cumin,et al,etc, & so forth :-) PS Speaking of insides,don't forget those flavorful organ meats!
Cook the Book Giveaway: 'Pork & Sons'
There's a pulled pork pita served at a café in my university that's the single best food item available on campus. Some kind of magical Mediterranean-style marinade transforms it into mouthfuls of porky heaven.
Cook the Book Giveaway: 'Pork & Sons'
My favorite is ribs (baby back?), my great aunt had a really good recipe for BBQ sauce (aunt dorie's BBQ sauce) She probably just got it from a cookbook and called it her own. Even done in an oven they are good but so much better on the grill.
Cook the Book Giveaway: 'Pork & Sons'
Gotta be the bacon placemat!!
Cook the Book Giveaway: 'Pork & Sons'
Bacon bacon and more bacon. Especially back bacon.
Cook the Book Giveaway: 'Pork & Sons'
Smoked pork butt is THE best. NO marinade - NO rub. An all natural presentation.
Is Imitation Always the Sincerest Form of Flattery?
Gee, this is really great. The Lobster Roll as Intellectual Property. Just a matter of time until the legal community jumps on this ridiculous bandwagon .... now when I take the subway, the ads will read
"If you or someone you know has been involved in any kind of recipe or food related copy-cat activity, we are here to help you connect to a local attorney for FREE. Talk to a Personal Recipe-Theft Attorney Today! GET THE MONEY, AND STUPID PRESS COVERAGE, YOU DESERVE! Visit www.lobsterollcopycats.com today and get free legal advice" and then an endorsement from Charles herself.
Geeesh ... shut up for cryin out loud, I just want to eat in peace.
Cook the Book Giveaway: 'Pork & Sons'
What a difficult choice... I guess Bacon is my all-time favorite.
Cook the Book Giveaway: 'Pork & Sons'
Steam minced pork. Get about 200g of lean meat, use 2 big knife and start chopping. It makes a nice rhythm of "clong clong", while mincing the meat, add in some pepper and sesame oil. When it is well incorporated, the meat will be quite lumpy and transfer it to a bowl. Add about a small teaspoon of cornstarch, salt to taste and some chinese cooking wine. Stir and mix well. Scoope the meaty mixture to a glass plate, sprinkle some julienne ginger (fried with some sesame oil), and steam on high heat until done. The whole kitchen will have a wonderful aroma and makes you drool. Serve hot with plain white rice. Mum used to make this for me when I am not feeling well. Very appetizing. Brings back fond memory.
Cook the Book Giveaway: 'Pork & Sons'
Baby back ribs.
Cook the Book Giveaway: 'Pork & Sons'
mom's pork chops with peas and onions (nice and soft) in yummy soy sauce/wine/water/corn starch sauce
Cook the Book Giveaway: 'Pork & Sons'
Bacon. It's all about the bacon.
Tho I make a mean pulled pork too (http://www.cooklocal.com/2007/04/pulled_pork.html)
Cook the Book Giveaway: 'Pork & Sons'
Brian's pulled pork ....& Homer's right
Cook the Book Giveaway: 'Pork & Sons'
w/out a doubt, baby back ribs, off the smoker, liiiight sauce at finish.
Cook the Book Giveaway: 'Pork & Sons'
Slowly BBQ'd St. Louis Style Ribs with a Guava/Chipotle glaze. Served with an ice cold Labatt's Blue.
Cook the Book Giveaway: 'Pork & Sons'
Roast pork shoulder, smothered w/ sauted onions and thyme. Comfort food to the max!
Is Imitation Always the Sincerest Form of Flattery?
Do either of you have a favorite sushi joint?
Cook the Book Giveaway: 'Pork & Sons'
I like Pork with Black Pepper Sauce -- sauteed pork with peppers and maybe onions and/or garlic with Chinese BP sauce from a jar over rice. Or breaded pork cutlets with mac and cheese and spinach souffle. Or just a bacon sandwich.
Cook the Book Giveaway: 'Pork & Sons'
Baby Back ribs and pulled pork with mustard-based barbecue sauce.
Cook the Book Giveaway: 'Pork & Sons'
Cochinita Pibil. Slow roasted pork shoulder in orange juice wrapped in banana leaves.
Robert Rodriguez featured it on his 10 minute cooking school. You can watch it on YouTube.
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A ring of biscuits with red eye gravy and country ham.
Fried chicken and waffles.