“…They were a creation of those who were very holy and close to God.”

Works for me…that places him at your side!

Nope – never been before. Hope the weather is nice (it should be in Sydney in December) – don’t think it will be quite the same with rain lashing against the windows…

By roasting I mean cooking in the oven with indirect, diffused heat (thanks Wikipedia!), rather than applying heat directly either from above or below.

We’re going here:

http://www.idrb.com/

I planted some potatoes yesterday, and I’m going to Sydney for a weekend at the start of December, and my wife, my sister (who lives there) are booked in to eat at one of the best-known restaurants in the city…

I don’t know if he’s from the downtown or Hollywood Standard, but it’s one of the CA ones at least. Good point on the money shot.

Seems right about Craft. Menu looked pretty normal. I suppose their deal is presenting the best prepared standards. I can appreciate that, but if I’m going to be spending that sort of money, I will probably opt for a more adventurous menu. I will say that one of the cooking skills I most covet is being able to prepare simple vegetables. All I’ve figured out is that steaming them for a half hour is not ideal.

Don’t ponder lost opportunities. Neitzsche wrote, “The good life is ever changing, challenging, devoid of regret, intense, creative and risky.” And he had an amazing mustache, so I take his word for it.

Oh, I agree about the food at The Standard’s in general, but what one is he from? Did I miss that? Either way, I think he’ll go far because he got the money spot on the premiere. You don’t get singled out in the 1st episode and go home in number two. At least I wouldn’t think so. Hilarious about his facial hair…

I’ve been to Craft. I liked it, but the people I was with were on the fence. It’s surprisingly American. Very little innovation from what I remember. Also, everything is a la carte. I find overpriced tiny prices less annoying then when I have to pay for every side.

I read Micah’s bio, the Standard dude, and do think he has a chance, but, first, I don’t think the food at the Standard is all that great (though it could have improved since I was there), and second, I think that skipping being a sous chef could hurt instead of help him. But most importantly, uh, fedora? And plugs? and a flavor saver? Pick one thing, cuz otherwise you look like you’re trying to distract me from something and it makes me not trust you. And also makes me think that you’ll not know when to stop adding things to a recipe. Which his “favorite simple winter recipe” confirms: “Savory butternut squash and kale bread pudding with wild mushrooms and a poached duck egg.” Just shopping for that recipe would be a major pain in the ass, let alone cooking it.

Have you been to Craft in LA?

Sorry about round two. Mine went well but I am now regretting it. You’d think by now I’d understand cause and effect, and if you thought that, you’d be wrong.