maxwellh’s Profile

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From Serious Eats

What's Next—Requiring Hair Nets to Pour a Beer?

goodbyeohio,

Do you have an alternate solution for making Mexican beer palatable?

maxwellh at 2:35PM on 11/06/07

From Talk

I've never really understood the appeal of ...

RE: Sea urchin

The first time I tried it, it was one of the most repulsive things I've ever eaten--in retrospect, I think it just wasn't very fresh. It was probably 5 years before I would try it again. I've got to say though, it's now one of my favorite foods. I had some recently at Uchi in Austin, TX, and the taste/texture were somewhere along the lines of a creme brulee with a hint of ocean. In a word: wonderful.

Summation: if you ever find yourself in a high-end sushi restaurant, and everything else is hitting the spot, you might want to at least consider the urchin.

maxwellh at 12:34PM on 11/06/07

From Talk

I've never really understood the appeal of ...

I find a lot of these pretty shocking--especially coming from food-o-philes! Egg yolk, mushrooms, blue cheeses, arugula (!!!), grits (!!!!!). I feel that many people have had run-ins with bad versions of these foods, e.g. there are a LOT of bad grits out there, but good ones are really something special. Maybe I'm just into things that are "acquired tastes" but I count most things listed here among my favorite foodstuffs (green bean casserole, a notable exception).

maxwellh at 12:09PM on 11/06/07

From Serious Eats

How to Get a 2008 El Bulli Reservation

I sort of wish that this hadn't been posted here. I'm planning a vacation to Spain for next year, and I want as few people as possible attempting reservations!

maxwellh at 4:41PM on 10/16/07

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Recent Comments | Response to Comments

From Serious Eats

What's Next—Requiring Hair Nets to Pour a Beer?

goodbyeohio,

Do you have an alternate solution for making Mexican beer palatable?

maxwellh at 2:35PM on 11/06/07

From Talk

I've never really understood the appeal of ...

RE: Sea urchin

The first time I tried it, it was one of the most repulsive things I've ever eaten--in retrospect, I think it just wasn't very fresh. It was probably 5 years before I would try it again. I've got to say though, it's now one of my favorite foods. I had some recently at Uchi in Austin, TX, and the taste/texture were somewhere along the lines of a creme brulee with a hint of ocean. In a word: wonderful.

Summation: if you ever find yourself in a high-end sushi restaurant, and everything else is hitting the spot, you might want to at least consider the urchin.

maxwellh at 12:34PM on 11/06/07

From Talk

I've never really understood the appeal of ...

I find a lot of these pretty shocking--especially coming from food-o-philes! Egg yolk, mushrooms, blue cheeses, arugula (!!!), grits (!!!!!). I feel that many people have had run-ins with bad versions of these foods, e.g. there are a LOT of bad grits out there, but good ones are really something special. Maybe I'm just into things that are "acquired tastes" but I count most things listed here among my favorite foodstuffs (green bean casserole, a notable exception).

maxwellh at 12:09PM on 11/06/07

From Serious Eats

How to Get a 2008 El Bulli Reservation

I sort of wish that this hadn't been posted here. I'm planning a vacation to Spain for next year, and I want as few people as possible attempting reservations!

maxwellh at 4:41PM on 10/16/07

From Serious Eats

What's Next—Requiring Hair Nets to Pour a Beer?

@Adam: Here's your robot.

Alaina Browne at 12:49PM on 11/08/07

From Serious Eats

What's Next—Requiring Hair Nets to Pour a Beer?

i've heard about this - it's insane? is it OK to put fruit wedges on glasses? klg19 raises an interesting point. seems like a bit of a double standard.

j at 10:49AM on 11/07/07

From Serious Eats

What's Next—Requiring Hair Nets to Pour a Beer?

maxwellh-

not drinking it works pretty well..

don't even get me started on lemons invading my delicious german hefeweizens. arrrgghhhh!

goodbyeohio at 9:11AM on 11/07/07

From Serious Eats

What's Next—Requiring Hair Nets to Pour a Beer?

An enterprising entrepreneur should work on a bar robot, à la an auto-assembly line machine, that can mix drinks. Between pours, it could dip its "hands" in boiling water for sterilization before lime-ing a drink.

Adam Kuban at 5:50PM on 11/06/07

From Serious Eats

What's Next—Requiring Hair Nets to Pour a Beer?

I saw this on the news this morning, and was truly shocked. I spent 15 years as a bartender here in NYC, and I can tell you right now that if I'd had to stop for protective handgear everytime I garnished a drink, no one would ever have gotten served.

There must be some sort of flaw in this logic, though. After all, the chefs in the kitchen of the restaurants where these bars are located are not, for the most part, wearing latex gloves. So, where does the line get drawn?

klg19 at 5:06PM on 11/06/07

From Serious Eats

What's Next—Requiring Hair Nets to Pour a Beer?

We warned you when they came for the smokers that food would be next! The nanny state is coming for you.

SAMiller at 4:56PM on 11/06/07

From Serious Eats

What's Next—Requiring Hair Nets to Pour a Beer?

...and latex particles will make it taste better?

thegreatlumpia at 3:56PM on 11/06/07

From Serious Eats

What's Next—Requiring Hair Nets to Pour a Beer?

I think sooner rather than later, we the people of NYC will be forced to protest the DOH en masse to let them know we are tired of their abusive tactics towards our bars and restaurants. This kind of stuff is getting completely out of hand. While I agree that fruit in beer is not very yummy, I find it abhorrent to require bartenders, pizza guys and sandwich makers to wear latex gloves.

seyo at 2:39PM on 11/06/07

From Serious Eats

How to Get a 2008 El Bulli Reservation

Thanks but no thanks.

paris221966 at 12:54AM on 10/17/07

From Serious Eats

How to Get a 2008 El Bulli Reservation

Bwwaahhahahah!

Adam Kuban at 4:45PM on 10/16/07

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