Reader Comments on A Kitchen Story and Oysters from YankeeMagazine.com http://www.yankeemagazine.com/rss/index.php Sun, 12 Feb 2012 12:16:53 +0100 FeedCreator 1.7.2 http://www.yankeemagazine.com/blogs/foodblog/oysters It's 9:20 a.m. and I am craving oysters, pasta and charcuterie. I am going to wait until after lunch to read your blogs from now on. Yankee Publishing (rss@ypi.com) Fri, 01 Feb 2008 14:22:39 +0100 http://www.yankeemagazine.com/blogs/foodblog/oysters I too have a fondness for Bill Buford; his descriptions of the intricacies of pasta water (after he spent time in a kitchen running the pasta station, see "The Pasta Station," The New Yorker, September 6, 2004, p. 114) was fascinating reading. Yankee Publishing (rss@ypi.com) Fri, 01 Feb 2008 15:57:07 +0100 http://www.yankeemagazine.com/blogs/foodblog/oysters Lessons from Bill Buford? You have to have a streak of masochism a mile wide to participate in a star chef's kitchen. The system runs on "kitchen slaves" who so love the business, and so need to learn at the knees of these chefs, that they work for nothing, injure themselves, and adapt to living with abuse heaped on them...in conditions abhorrent to most humans They love the food they create but can't afford to eat it. The book has some great cooking & dining tips (when during the week not to go to a restaurant, some actual recipes, etc.), and is a fascinating read. I don't understand how the system can work, but we foodies are the better for it. Yankee Publishing (rss@ypi.com) Mon, 03 Mar 2008 18:05:22 +0100