Comments on: Who is this scary man?

By: Danelle

Danelle — Tue, 30 Nov 1999 06:00:00 +0000

Good interview. Michael- thanks for being a part of the French Laundry cookbook. I am in LOVE with it! I am looking forward to reading all your books about the great Thomas Keller. Adam, keep up the good work and good luck! Your book also sounds like a must read!

By: Claudia

Claudia — Tue, 30 Nov 1999 06:00:00 +0000

Carri:

The very fact that a lot of Alaska isn’t PG-13 material is to its credit, I’m thinking . . . (!)

By: carri

carri — Tue, 30 Nov 1999 06:00:00 +0000

Yeah, Claudia…That’s why I’m here!

By: Marlies

Marlies — Tue, 30 Nov 1999 06:00:00 +0000

Kathy is right: a gourmand is a glutton, almost the opposite of a gourmet. The German word is even better: Fressack! someone who gorges himself indescriminately.

By: veron

veron — Tue, 30 Nov 1999 06:00:00 +0000

How about putting an excerpt on the Amazon site…I find that very helpful for readers to decide whether to buy the book or not.

By: Kansas City rube

Kansas City rube — Tue, 30 Nov 1999 06:00:00 +0000

I hope your getting kickbacks on this, Ruhlman. I just bought this book for my girlfriend.

By: Carri

Carri — Tue, 30 Nov 1999 06:00:00 +0000

Hey Claudia,Homer as a wilderness itself, perhaps not…but good jumping off point, maybe. As far as Bourdain or anyone doing Alaska (we’ve already had Racheal Ray…too bad), I don’t know if it’s possible to really capture what’s happening up here in a program, even one as irreverent as NR. The scope is just to big and most of what is so entertaining about living here is not necessarily PG13 material!

By: Laura

Laura — Tue, 30 Nov 1999 06:00:00 +0000

To both Adam and Ruhlman, I love how you both have a distinct voice and I love your writing. Food can be taken seriously and there are times when it should be, but at the same time its food. So I am glad to read both of your opinions.

As far as pretension and food and language and all that, the golden standard (as far as necessary skill sets in most restaurant kitchens) are French! So what about all the terms that are thrown around- bouquet garni, mise en place, etc. Just something to think about.

Btw Adam, I read your book on the plane today and it definitely made my flight more enjoyable and I could not put it down. I love your humor and your writing voice and your majesty.

By: Adam

Adam — Tue, 30 Nov 1999 06:00:00 +0000

Shanti—I’d love to go back to Charlie Trotter’s and give it another go. Who knows, maybe four years later I’d have a new take on the experience. I’m sure I’d appreciate the food more, though I’m not sure I’d warm to the atmosphere: it was very intense in there. Thanks for your question.
Adam

By: Shanti

Shanti — Tue, 30 Nov 1999 06:00:00 +0000

Thanks for the eGullet link…just wasted several hours of my evening reading that. I like your style Adam, and I’m impressed at the way you started out – I’m still just a lurker there. Out of curiosity, would you eat at Trotter’s again?

By: t-scape

t-scape — Tue, 30 Nov 1999 06:00:00 +0000

I thought the interview was entertaining, and Adam’s sense of humor was enough to get me to check out his blog (which I admit I had not read before). It’s not just a select few who get to have a sarcastic sense of humor!

By: Tags

Tags — Tue, 30 Nov 1999 06:00:00 +0000

Hey Adam,

When you’re famous and bring your show to Cleveland, don’t forget to shine an overwhelmingly positive light on the city. Also, don’t forget to show any problems that need to be addressed. BTW, remember to keep it buoyant and sparkly. Don’t say anything unless it’s nice. Rainbows over the Rock and Roll Hall of Fame are good, surfboards over the sewage is bad. Lollipops and sausages are good, soup kitchens near the unemployment line are bad. Carousels with Kucinich are good, Bookstores with Buford are bad.

And stop using snooty French words like amateur.

By: Claudia

Claudia — Tue, 30 Nov 1999 06:00:00 +0000

Carri:

Homer’s a great funky little town. Wilderness? Hardly. Now Coldfoot – THAT’S getting towards wilderness.

I know Tony covered native peoples in the Quebec episode with the Inuit over there, but I still think he should do an Alaska NR – there’s still a lot more to cover. And the Pacific NW didn’t even touch on all the great salmon and smoking (true barbecue), etc., etc. Lotsa lotsa good ground to cover in AK . . .

By: Kathy

Kathy — Tue, 30 Nov 1999 06:00:00 +0000

Doesn’t “gourmand” actually mean “glutton?”

Adam, the faux-egotist/snarky tone you’re using with Mr Ruhlman isn’t pretty for a snotty young upstart like you. Leave that tone to the Bourdains of the world and use your own voice.

By: Sorcha

Sorcha — Tue, 30 Nov 1999 06:00:00 +0000

Ahhhh, he’s so cute! Love the banter between you two.

By: Chip Griffin

Chip Griffin — Tue, 30 Nov 1999 06:00:00 +0000

Very entertaining Q&A, Ruhlman, even if you seem to be trying to channel Bourdain. Adam, I read the book over the weekend and I found it to be a quick, enjoyable read. Definitely something for the aspiring gourmand (I, too, prefer that term, though I also like foodie even if some people think of it as disparaging). Now we just need to get you over to visit with us a Cork & Knife.

By: Kal

Kal — Tue, 30 Nov 1999 06:00:00 +0000

Thanks to both of you for touching on writing routines. I had a fantastic daily writing schedule before I uprooted my entire life a year and a half ago, and I’m only now tackling how to get back into the groove under completely different circumstances.

I achieved some success as a semi-pro fiction author first, and became a food blogger second, quickly followed by other forays into nonfiction, so I’ve got a lot to balance on my plate (so to speak). It’s really useful to hear how others are balancing blogs, books, and staying current!

By: Carri

Carri — Tue, 30 Nov 1999 06:00:00 +0000

Yes, Adam, you are right about that, in fact to keep it all in perspective I try to remember that as a person who feeds many people for a living…if I’ve done my job right, truly perfect, then all that should be left at the end of the day is a pile of…well, you know! So let’s none of us take ourselves too seriously here! time for me to go feed the people…

By: Scotty

Scotty — Tue, 30 Nov 1999 06:00:00 +0000

Didn’t Tony Soprano call someone a gavone just before he offed him? No I highly recommend the Yiddish term “Maven”. It evokes studiousness, seriousness of purpose, chicken soup and annoying reminders from ones mother about how long it’s been since you called.

Adam, the book sounds interesting. I think I’ll buy it now, rather than waiting for it to show up in the 75% off bargain bin – as I do with Ruhlman’s stuff.

By: Not the Bounty Hunter

Not the Bounty Hunter — Tue, 30 Nov 1999 06:00:00 +0000

Have you even tried fresh litter dredged cat butt pate?

I didn’t think so.

And yeah, New York’s alright.

IF YOU LIKE SAXOPHONES!