Rick Bayless
Orlando Enrique Fiol
Chicago restaurants. Not having eaten there but having read Bayless' first
cookbook as well as having watched years of his PBS series, I'm trying to
ascertain what Mexican foodies and American lovers of Mexican food think of
Bayless' work, his restaurants, their prices and political implications. Can he
really throw down compared to regional mexican chefs? Should he, as an
American, charge as much as he does for his cooking and ambiance? As far as any
of you know, is there any validity to Bayless' claim that his restaurants are
some of the only fine dining mexican establishments in America? I can't imagine
that home made mole or mancha manteles, birria, carne asada and other
specialties are only available at Bayless' restaurants for his inflated prices.
Thoughts?
Orlando
¿
> Thoughts?
I'm sorry, we're not allowed to have a discussion of anything beyond
offal-filled tacos in this group because its self-appointed guardian
has defined such criticism as "class warfare".
mack the knife
@f18g2000prf.googlegroups.com:
Is that why this group up and died?
¿
> � <macmi...@gmail.com> wrote
> > I'm sorry, we're not allowed to have a discussion of anything beyond
> > offal-filled tacos in this group because its self-appointed guardian
> > has defined such criticism as "class warfare".
>
> Is that why this group up and died?
Yup. It only takes one blowhard like that to kill a group.
Nunya Bidnits
> On Jul 31, 7:12�pm, mack the knife <0...@xxxx.xxx> wrote:
>> � <macmi...@gmail.com> wrote
>>> I'm sorry, we're not allowed to have a discussion of anything beyond
>>> offal-filled tacos in this group because its self-appointed guardian
>>> has defined such criticism as "class warfare".
>>
>> Is that why this group up and died?
>
> Yup. It only takes one blowhard like that to kill a group.
I just checked and this is not a moderated group. So if you have some self
appointed resident gatekeeper who hassles people about posting on-topic by
trying to nitpick their content to suit their own personal agenda, there are
4 potential responses which will serve to render the gatekeeper's harassment
impotent, all of them quite satisfying:
1. Tell the gatekeeper to STFU.
2. Plonk the gatekeeper.
3. Warn any new posters that criticism from the gatekeeper is meaningless
and based on the 5P delusional personality defect principle.... the Petty
Point of Percieved Personal Power.
4. Totally ignore the gatekeeper.
If you choose not to post and allow some phony loudmouth to prevent you from
using the free Usenet forums as they were intended, that is your fault. The
internet is full of these self appointed hall monitors, and not one of them
can do a damn thing about it if you just ignore them and carry on.
I'm not saying that anyone should ignore the established protocols of
Internet and Usenet
Etiquette. Quite to the contrary, I think when people excersize poor Usenet
manners they should be called out on it. But to some extent, what is on
topic is a matter of opinion, and if you think what you are posting might be
off topic for some readers, all you have to do to be considerate of them is
preface your Subject: field with "OT" like I did in this post.
MBKC
Nunya Bidnits
How is it that a chef's ethnicity should be what validates what kind of
cuisine he should cook, or at what level of ambience, service, and quality
he wants to attempt to offer it? If you disagree with his assertion that he
makes the best high cuisine in the country in Mexican style, fire away, but
basing the criticism on his ethnicity is invalid and frankly, renders your
motivation and reasoning very suspect indeed. There are plenty of other high
end Southwest and Mexican style restaurants in the country, BTW, run by
people of many different ethnic backgrounds, so I really don't buy into the
negative portrayal you are trying to pin on Rick Bayless.
IMO he is a fine chef who also does an exceptional job of explaining why he
does what he does, and where his techniques, ingredients, and ideas
originated. So as an educator about authentic Mexican cuisine, he deserves a
lot of credit.
MartyB in KC