It’s not a question, it’s a statement. You WOULD like to know.
I’ve been pondering some new content for TNS. You know, to make it more of a hip, happening place where the kids will want to hang out when they’re not at the sock hop or the weenie roast.* The Smackdown will always be the heart and soul, but I’m going to start adding some shorter daily content as well.
One of the new features I’m planning is 30-second, 5-question Q&As with foodie-type people – restaurant owners, chefs, bartenders, bloggers, the donut cart guy around the corner, and the like; I think I have enough contacts to shamelessly exploit that I can get to some pretty interesting people. I already have some of the questions mapped out but wanted your input (this means you too, lurkers). So:
- Is this something you’d even be interested in reading, or are you a sociopath who is oblivious to the interests and needs of others?
- If so, what would you want to know? If you bumped into Thomas Keller on the street and he had time to answer one question for you, what would you ask?**
ALSO: FIRST THURSDAY IS NEXT WEEK, PEOPLE. I could NOT have made it any easier for you, as it’s Labor Day here in the U.S. and the theme is “the grill.” Fire it up, boys and girls.
** Note: “The fuck?” does not count as a valid question. And NO, that’s not one of the questions I already have lined up.
1. Spactchcock (to counter your weenie)
2. I’d ask Thomas Keller (or any cook/ chef for that matter) what is his favorite thing to cook at home?
Honestly? I’m much more interested in what *you* think than in what you might get from an interview– that kind of stuff is all over the place.
Also: I don’t have a grill, dammit. I live in an effing apartment. So unless you are willing to accept that broiling and grilling are functional equivalents, I’m unable to smack down.
i am a sociopath (just ask the people i work with) and would love to hear what other people have to say about cooking. i’d ask about what they serve at home, if they cook at home, who of their family can’t get enough of some of their dishes and what those dishes are…ummm…and whatever else you can think of.
ann, they totally are. i’m going to go amend the instructions now.
michelle – so thomas, may i just take a moment of your time to ask you what your favorite thing is to cook at home?
tk – roasted chicken
(CAUSE THEY ALL SAY ROASTED CHICKEN)
I totally grew up on blintzes! But we always did Cherry, so I don’t know what Brian’s talking about.
1) i’m not a sociopath, but i’ve been asked to play one on TV. aside from that, i’d read anything you post.
2) tk: when you cook at home, are the portions larger than a quarter and less than $250?
Re. TK – I just got the most recent Bon Appetit where he made his homemade fried chicken for friends and family. I bet that is some orgasmic fried chicken.
I’d love to see this feature!
And I guess I’ll go for broiling if I can submit something. 🙂
Wow. I’ve never eaten blintz. I’m not even sure if I’m supposed to say “eaten blintz” or “eaten a blintz”. But this makes me want to end my lifelong blitz deprivation.
I’m glad you’re back to smackin’ ’em down on Thursdays. It just wasn’t Thursday without you!
Holy wuh. What just happened there? My blintz comment posted over here. Can I claim senility at 29+5 years old?
Ugh. I mean to say that I would be interested and were I to meet Thomas Keller in the street my first question would be, “Would you cook dinner for me?” and my second question would be, “Do you think classically trained cooks have any advantage over self-taught ones?”
If I saw Thomas Keller on the street, I’d kidnap him and force him to cook dinner for me – no questions asked – hhmmm, same answer if it’s the donut cart guy……
That said, I too will read anything you care to post. We seem to have enough similar tastes that I feel I can safely leave that in your capable hands…..
Which is pretty high fuckin’ praise from a control freak like me!
Sounds interesting, for sure. Do it! I’ll visit every day to check it out.
As for what I’d ask TK … I’d probably ask him what kind of food he makes at home? I’m curious; what does a guy like this make at home on a Monday night.
Claudia – You are so right about the roast chicken thing.
So glad to see you back and feeling better. I’d love to know who these people like in food today. Are there any chefs, cooks, etc who inspire them? Besides moms?
Well, I love reading whatever you write but branching out sounds interesting…I’m sure you could make it fun, anyway.
I’m so there for the next First Thursday, considering I’ve missed every one so far!
Not a food funny, but up there with weenie is one of my favorite wine words– Blaufrankisch. It sounds so… Teutonic.
TK– I saw the No Reservations where Bourdain and Ripert and 2 other people went and did a 20 course tasting menu, wherein you served everyone 20 different courses… which means 80 dishes over the course of the evening for 4 different people. My question is “How the fuck did you do that?”
Sounds like a good idea to me. I always like asking people’s first choice for casual dining in their neighborhood, what kind of music they like to cook/chop/do the dishes to, and what their favorite condiment is. It’s never, ever ketchup.
bring it on! more michelle smackdownage(?) is always welcome. btw-LOVE the frig? i’m commenting here since you chastised me on the frig. keep it coming!
how can you get beets not to taste like dirt? seriously, everyone loves beets all i taste is dirt.
Where does the phrase “Kiss The Cook” derive from? What if the cook wants more than just a kiss? Aren’t cooks deserving of more than just a kiss??? What about “Hump The Cook”??? I mean, wouldn’t that lead to better meals in the long run?
I don’t know what I want to know. I’ll wait for you to tell me what I should want to know.
Yes I would like to know. I would ask these top chefs what their favorite junk food vice is.You know, do they sneak a yearly Big Mac .
I just tune in for the curse words. Just give me the cursing and I’ll read anything.
I’d rather have a non-burned out Michelle and a good TNS than all the daily notes in the world. Don’t ask *me* if this is a good idea, ask your calendar. and Brian. and your Doc.
It is likely that if you write it, I will read it.
Tbh, interviews aren’t usually my kinda thing – but I somehow doubt yours would be of the dull variety…
As to questions…
What is your most used spice (either at home or prof)?
What’s your favourite condiment?
I give you a chicken breast and you can use any ingredients in your pantry. What would you make me?
How often do you cook dinner at home?
I agree with ts. I’m not interested so much in reading about what food professionals have to say, but what you have to ask them…hehehehehee.
..I’m so not helpful.
okay, everyone, so consensus is that you don’t care that much about the answers, but about what my questions are. so am i correct to assume that features that do not in some way bring teh funny or my particular POV are pretty useless?
helpful. and flattering!
Basically, I agree with whoever says hell with the interviews of really famous people. If the interviews are the way to go, I’d rather hear from the lesser known – bloggers of the food world, the hot dog guy on the corner (there’s one here in Athens, GA that needs some attention) or whoever else is interesting but neglected. I’ll leave the questions up to you, because I think you’d be better at asking than me.
Let’s be honest, I come here to read your bits of teh everything, not necessarily someone else’s.
Geez, catching up and saw that you’re so freaking bossy…telling us to come and comment here.
So, I’m all for the interviews, because I know you’d ask the good, deep questions, not the same boring ones we always see.
There. Happy? (Oh, and it’s DAMN good to see you back, too.)
I agree with Elle re: you being freaking bossy! I felt guilty (and since, yes I am generally a sociopath, guilt is not a common feeling) for not commenting even though I very rarely publicly comment. I’m not that kind of girl. Except for when I am.
The things I want to from chefs are generally random things like what is the best knife to spend money on. What is the one kitchen appliance that is underutilized? Is there such thing as using too much butter? What is the most important ingredient to spend money on? If you were trapped in a remote place and could only have one pan and one knife, what knife & pan would you choose?
I could go on.
I too, am glad that you’re back. Though the frig pictures are scaring me.
And like Elle, I hope this makes you happy. Not that I’m powerful enough to make you happy. Whatever. You know what I mean.
julianne, bossy? maybe a little. but look, it worked – you de-lurked! so, totally worth it.