Comments for Antfarm Redux

Comment on Bah, humbug by icha

icha — Tue, 24 Nov 2009 17:43:08 +0000

Adric, MB! I just logged into the site admin panel and saw there were comments waiting for approval. Sorry, I didn’t get them posted in a timely fashion. The odd thing is that you have posted before, Adric, and therefore should not have been put in the moderation queue. Well, thanks for the B’day shoutout. Hope you had a good rez day also!

Comment on Bah, humbug by Icha

Icha — Fri, 20 Nov 2009 16:12:59 +0000

I read the other day that Adria refers to his cooking style as “deconstructivist” and the only thing I could think was “those French guys have a lot to answer for!” The thing I like about food is that it is either just good or bad which means, specifically, it is either just yummy or yucky. With all due respect to The Raw and the Cooked, food qua food is *just* food and no amount of deconstructing will reveal some transcendent meaning beyond the yummy or the yucky. But then again, maybe I am not philosophizing hard enough – and I am very content with that Cooking for me is all about the immediacy of the kitchen; in it I lose all sense of myself as an entity outside the actions I perform with my knife and spatulas. Rumination is a pastime for the diner and unnecessary, even unbecoming, for a cook.

Now I am off to do a split shift at the restaurant and will see ya’ll after midnight (it’s 11 am right now!)

And, Dusan, thank you

Comment on Bah, humbug by dusanwriter

dusanwriter — Fri, 20 Nov 2009 11:51:59 +0000

It was never a ridiculous experiment, at least from where I sat. You don’t sound smart – you are smart.

Maybe you’ll end up being the next Ferran Adria and will end up blogging about post-modern food like flash frozen pea juice and lime foam or something and start to question ‘when is food really food’?

Comment on Bah, humbug by Adric Antfarm

Adric Antfarm — Wed, 18 Nov 2009 18:22:40 +0000

Best of wishes in your culinary endeavor.

Also, on behalf of the Antfarm3 Celebration Committee, we would like to wish you the happiest of Rez Days on the 19th.

Hope you have many more.

Comment on Bah, humbug by MB

MB — Tue, 17 Nov 2009 21:16:16 +0000

Yay for you, don’t forget to learn how to make decent Yorkshire puddings!!!
xxx

Comment on Bah, humbug by Icha

Icha — Mon, 16 Nov 2009 23:46:15 +0000

Ha, well, I think a Scots Presbyterian could go toe to toe with a Norwegian Lutheran on that score! I think its great you are raising chickens in your garage. Did those Second Life chickens give you the idea? If so, that’s proof that SL leads to RL and the idea makes me smile. As for dinner. The course I want to take is two years and then I will do a post-graduate year in French (although the Italian programme includes several months in Italy!) Ya, so in 3 years I will make you some mac avec cheese

Comment on Bah, humbug by scott

scott — Mon, 16 Nov 2009 21:59:07 +0000

You’re sure you’re not a Norwegian Lutheran from Lake Wobegon? There’s this whole community of people in the upper midwest (Illinois, Wisconsin, Minnesota) that share a Scandinavian heritage and Lutheran faith. The pursuit of pleasure is NOT part of that. One reason I’m such a big fan of Garrison Keillor’s Prairie Home Companion is that he has our stereotypes down so well. The church is called ‘Our Lady of Perpetual Responsibility’, the Powedermilk biscuits slogan is ‘Gives shy people the strength to get up and do what has to be done’. I think I’ve come a little way in that I’d like my son to do whatever makes him happy, but it may be too late for poor old me – I’m afraid that a big part of what makes me happy is being responsible .

For fun news – I’ve got 8 baby chicks in my garage and am building a chicken coop for the backyard. Even got a couple French Black Copper Marans, which all frou frou chefs would go gaga for.

Now when are you gonna make me dinner?

Comment on Bah, humbug by Icha

Icha — Mon, 16 Nov 2009 21:20:29 +0000

Well, Scott, I have come to believe that the reason I have led such a topsy turvy unsettled life was that I had never indulged myself by choosing a career that actually excited me. I was always driven by other people’s notions of what is respectable (i.e. make as much cash as possible) and never by what genuinely pleased me. When I was in IT, I was often fascinated by complex problems but solving them never brought much pleasure. Satisfaction, at times, but satisfaction and pleasure aren’t necessarily the same thing. My dour protestant upbringing taught me to despise my own desire for pure pleasure. Maybe, in some ways, Second Life has let me genuinely explore the notion of desire as something not *intrinsically* evil. It took 3 years but it will be worth it to look at myself in the mirror wearing a silly chef hat and be bursting with pride.

Comment on Bah, humbug by scott

scott — Mon, 16 Nov 2009 20:42:59 +0000

Really? I’m jealous – I’ve always wanted to go through the whole formal training. The 4000 lb. copy of The Professional Chef in my kitchen, my Wusthof Grand Prix knives all remind my of what probably should have been.

Comment on by scott

scott — Fri, 09 Oct 2009 20:37:11 +0000

A month is just too long for no updates.