In a news story I just read on AOL, it says that French Chef Alain
Senderens has given up his Michelin stars to "break away from
competition" in those fancy restaurants. I can imagine how exhausting it
is to work like that for so many years. One thing the AP article
mentioned was that he was looking forward to using products that are not
allowed to be used in Michelin rated eateries. Anyone have any idea
what items those might be??

On Fri, 20 May 2005 18:21:07 -0400, Goomba38 >
wrote:

>In a news story I just read on AOL, it says that French Chef Alain
>Senderens has given up his Michelin stars to "break away from
>competition" in those fancy restaurants. I can imagine how exhausting it
>is to work like that for so many years. One thing the AP article
>mentioned was that he was looking forward to using products that are not
>allowed to be used in Michelin rated eateries. Anyone have any idea
>what items those might be??

Ketchup.

Sue(tm)
Lead me not into temptation... I can find it myself!

Goomba wrote:

> In a news story I just read on AOL, it says that French Chef Alain
> Senderens has given up his Michelin stars to "break away from competition"
> in those fancy restaurants. I can imagine how exhausting it is to work
> like that for so many years. One thing the AP article mentioned was that
> he was looking forward to using products that are not allowed to be used
> in Michelin rated eateries. Anyone have any idea what items those might
> be??

Lunchables? Doritos? Budweiser? :-)

Bob

On 20 May 2005 20:40:18 -0500, "Bob" >
wrote:

>Goomba wrote:
>
>> In a news story I just read on AOL, it says that French Chef Alain
>> Senderens has given up his Michelin stars to "break away from competition"
>> in those fancy restaurants. I can imagine how exhausting it is to work
>> like that for so many years. One thing the AP article mentioned was that
>> he was looking forward to using products that are not allowed to be used
>> in Michelin rated eateries. Anyone have any idea what items those might
>> be??
>
>Lunchables? Doritos? Budweiser? :-)
>
>Bob
>

Tater Tots

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On 20 May 2005 20:40:18 -0500, "Bob" >
> wrote:
>
>> Goomba wrote:
>>
>>> In a news story I just read on AOL, it says that French Chef Alain
>>> Senderens has given up his Michelin stars to "break away from
>>> competition" in those fancy restaurants. I can imagine how
>>> exhausting it is to work like that for so many years. One thing the
>>> AP article mentioned was that he was looking forward to using
>>> products that are not allowed to be used in Michelin rated
>>> eateries. Anyone have any idea what items those might be??
>>
>> Lunchables? Doritos? Budweiser? :-)
>>
>> Bob
>>
>
> Tater Tots
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Hey, don't go dissin' tater tots! I love tater tots!

Jill

On Sat, 21 May 2005 01:12:29 -0500, "jmcquown"
> wrote:

>Curly Sue wrote:
>> On 20 May 2005 20:40:18 -0500, "Bob" >
>> wrote:
>>
>>> Goomba wrote:
>>>
>>>> In a news story I just read on AOL, it says that French Chef Alain
>>>> Senderens has given up his Michelin stars to "break away from
>>>> competition" in those fancy restaurants. I can imagine how
>>>> exhausting it is to work like that for so many years. One thing the
>>>> AP article mentioned was that he was looking forward to using
>>>> products that are not allowed to be used in Michelin rated
>>>> eateries. Anyone have any idea what items those might be??
>>>
>>> Lunchables? Doritos? Budweiser? :-)
>>>
>>> Bob
>>>
>>
>> Tater Tots
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>Hey, don't go dissin' tater tots! I love tater tots!
>
>Jill

Not dissing. The question was, which ingredients do the Michelin
forbid that the chef is looking forward to using? The mentioned items
are clearly candidates. One can only imagine how, over the years, he
looked longingly at certain items, wishing he didn't have to keep up
that certain image. Now he can get rid of the four waiters at every
table and flaunt the ketchup.

In fact, I've heard that he's already created some new dishes with TTs
including Tater Bientots and Tater Tot Tartin.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Curly Sue" > wrote in message
...
> On Sat, 21 May 2005 01:12:29 -0500, "jmcquown"
> > wrote:
>
> >Curly Sue wrote:
> >> On 20 May 2005 20:40:18 -0500, "Bob" >
> >> wrote:
> >>
> >>> Goomba wrote:
> >>>
> >>>> In a news story I just read on AOL, it says that French Chef Alain
> >>>> Senderens has given up his Michelin stars to "break away from
> >>>> competition" in those fancy restaurants. I can imagine how
> >>>> exhausting it is to work like that for so many years. One thing the
> >>>> AP article mentioned was that he was looking forward to using
> >>>> products that are not allowed to be used in Michelin rated
> >>>> eateries. Anyone have any idea what items those might be??
> >>>
> >>> Lunchables? Doritos? Budweiser? :-)
> >>>
> >>> Bob
> >>>
> >>
> >> Tater Tots
> >>
> >> Sue(tm)
> >> Lead me not into temptation... I can find it myself!
> >
> >Hey, don't go dissin' tater tots! I love tater tots!
> >
> >Jill
>
> Not dissing. The question was, which ingredients do the Michelin
> forbid that the chef is looking forward to using? The mentioned items
> are clearly candidates. One can only imagine how, over the years, he
> looked longingly at certain items, wishing he didn't have to keep up
> that certain image. Now he can get rid of the four waiters at every
> table and flaunt the ketchup.
>
> In fact, I've heard that he's already created some new dishes with TTs
> including Tater Bientots and Tater Tot Tartin.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Potat Fritte ala Sonic Drive-Inn?

Curly Sue wrote:

>>
>
>
> Tater Tots
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Ok, what's a Tater Tot?

Cathy
--
I don't suffer from insanity - I enjoy every minute of it

On Sat, 21 May 2005 16:56:34 +0200, cathyxyz > wrote:

>Curly Sue wrote:
>
>>>
>>
>>
>> Tater Tots
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>Ok, what's a Tater Tot?

They are, um, nuggets with a white interior made from potatoes and
salt, with a crunchy coating of something plus grease. I'm positive
they really do have potatoes in them, don't let anyone tell you
otherwise! They are sold frozen in the grocery store and then baked
at home.

http://www.oreida.com/tot_spot/

(Actually, they are rather addictive as most anything with salt,
grease, and crunch is :>)


Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On Sat, 21 May 2005 16:56:34 +0200, cathyxyz > wrote:
>
>
>>Curly Sue wrote:
>>
>>
>>>
>>>Tater Tots
>>>
>>>Sue(tm)
>>>Lead me not into temptation... I can find it myself!
>>
>>Ok, what's a Tater Tot?
>
>
> They are, um, nuggets with a white interior made from potatoes and
> salt, with a crunchy coating of something plus grease. I'm positive
> they really do have potatoes in them, don't let anyone tell you
> otherwise! They are sold frozen in the grocery store and then baked
> at home.
>
> http://www.oreida.com/tot_spot/
>
> (Actually, they are rather addictive as most anything with salt,
> grease, and crunch is :>)
>
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Ah, I get it. They call them Potato Bites over here. They also have
something that tastes like onion in them. We like 'em too!
Cheers
Cathy

--
I don't suffer from insanity - I enjoy every minute of it

On 2005-05-21, Curly Sue > wrote:

> They are, um, nuggets with a white interior made from potatoes and
> salt, with a crunchy coating of something plus grease.

They are, indeed, "made from potatoes".

My first full-time job was working in a potato processing plant in
Eastern Washington back when I was in high school. I worked the
graveyard shift and one of my jobs was to clean the tater-tot line
which didn't run during my shift. Although I didn't see them being
made and so don't know what the "crunchy coating" is, I do know how
they were cooked. Tots rode a chainmail-like belt through a shallow
deep fryer and then rode same belt for about 100 ft (to drip oil)
and then went into a pre-cooler and then into a fast freezer.
Although I didn't see them being made, I do know that nothing but
potatoes entered that plant. I suspect the coating is potato starch
mixed with potato skrinkles.

nb

nb

notbob wrote:
> On 2005-05-21, Curly Sue > wrote:
>
>> They are, um, nuggets with a white interior made from potatoes and
>> salt, with a crunchy coating of something plus grease.
>
> They are, indeed, "made from potatoes".
>
> Although I didn't see them being made, I do know that nothing but
> potatoes entered that plant. I suspect the coating is potato starch
> mixed with potato skrinkles.
>
> nb
Potato "skrinkles"? Must be a technical term

Jill

On 2005-05-21, jmcquown > wrote:

> Potato "skrinkles"? Must be a technical term

From the same technical dictionary as "whatchamadiggies".

nb

Curly Sue wrote:
>
> On 20 May 2005 20:40:18 -0500, "Bob" >
> wrote:
>
> >Goomba wrote:
> >
> >> In a news story I just read on AOL, it says that French Chef Alain
> >> Senderens has given up his Michelin stars to "break away from competition"
> >> in those fancy restaurants. I can imagine how exhausting it is to work
> >> like that for so many years. One thing the AP article mentioned was that
> >> he was looking forward to using products that are not allowed to be used
> >> in Michelin rated eateries. Anyone have any idea what items those might
> >> be??
> >
> >Lunchables? Doritos? Budweiser? :-)
> >
> >Bob
> >
>
> Tater Tots


Oh no!!!! Not the Tater Tots! Yummmmm! That's worth losing the
Michelin stars for any day.

Curly Sue wrote:
> On Sat, 21 May 2005 01:12:29 -0500, "jmcquown"
> > wrote:
>
>> Curly Sue wrote:
>>> On 20 May 2005 20:40:18 -0500, "Bob" >
>>> wrote:
>>>
>>>> Goomba wrote:
>>>>
>>>>> In a news story I just read on AOL, it says that French Chef
>>>>> Alain
>>>>> Senderens has given up his Michelin stars to "break away from
>>>>> competition" in those fancy restaurants. I can imagine how
>>>>> exhausting it is to work like that for so many years. One thing
>>>>> the
>>>>> AP article mentioned was that he was looking forward to using
>>>>> products that are not allowed to be used in Michelin rated
>>>>> eateries. Anyone have any idea what items those might be??
>>>>
>>>> Lunchables? Doritos? Budweiser? :-)
>>>>
>>>> Bob
>>>>
>>>
>>> Tater Tots
>>>
>>> Sue(tm)
>>> Lead me not into temptation... I can find it myself!
>>
>> Hey, don't go dissin' tater tots! I love tater tots!
>>
>> Jill
>
> Not dissing. The question was, which ingredients do the Michelin
> forbid that the chef is looking forward to using? The mentioned
> items
> are clearly candidates. One can only imagine how, over the years,
> he
> looked longingly at certain items, wishing he didn't have to keep up
> that certain image. Now he can get rid of the four waiters at every
> table and flaunt the ketchup.
>
> In fact, I've heard that he's already created some new dishes with
> TTs
> including Tater Bientots and Tater Tot Tartin.
>

Tater Tots fit right in there with your original post of "ketchup"
too. I think you're on to something here...

BOB

"Goomba38" > wrote in message
...
> In a news story I just read on AOL, it says that French Chef Alain
> Senderens has given up his Michelin stars to "break away from competition"
> in those fancy restaurants. I can imagine how exhausting it is to work
> like that for so many years. One thing the AP article mentioned was that
> he was looking forward to using products that are not allowed to be used
> in Michelin rated eateries. Anyone have any idea what items those might
> be??
>
>\

bag in the box wine..

harriet & critters

hw wrote:
> "Goomba38" wrote:
> > In a news story I just read on AOL, it says that French Chef Alain
> > Senderens has given up his Michelin stars to "break away from
competition"
> > in those fancy restaurants. I can imagine how exhausting it is to work
> > like that for so many years. One thing the AP article mentioned was that
> > he was looking forward to using products that are not allowed to be used
> > in Michelin rated eateries. Anyone have any idea what items those might
> > be??
>
> bag in the box wine..

Miracle Whip.

pennyaline wrote:
> hw wrote:
> > "Goomba38" wrote:
> > > In a news story I just read on AOL, it says that French Chef
Alain
> > > Senderens has given up his Michelin stars to "break away from
> competition"
> > > in those fancy restaurants. I can imagine how exhausting it is to
work
> > > like that for so many years. One thing the AP article mentioned
was that
> > > he was looking forward to using products that are not allowed to
be used
> > > in Michelin rated eateries. Anyone have any idea what items
those might
> > > be??
> >
>
> Miracle Whip.

Fish fingers

On Sun, 22 May 2005 09:29:20 -0400, " BOB" > wrote:

>
>
>Curly Sue wrote:
>> On Sat, 21 May 2005 01:12:29 -0500, "jmcquown"
>> > wrote:
>>
>>> Curly Sue wrote:
>>>> On 20 May 2005 20:40:18 -0500, "Bob" >
>>>> wrote:
>>>>
>>>>> Goomba wrote:
>>>>>
>>>>>> In a news story I just read on AOL, it says that French Chef
>>>>>> Alain
>>>>>> Senderens has given up his Michelin stars to "break away from
>>>>>> competition" in those fancy restaurants. I can imagine how
>>>>>> exhausting it is to work like that for so many years. One thing
>>>>>> the
>>>>>> AP article mentioned was that he was looking forward to using
>>>>>> products that are not allowed to be used in Michelin rated
>>>>>> eateries. Anyone have any idea what items those might be??
>>>>>


Sandra Lee?


:-P


Rusty

On Sun, 22 May 2005 12:17:19 -0600, "pennyaline"
<nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote:

>hw wrote:
>> "Goomba38" wrote:
>> > In a news story I just read on AOL, it says that French Chef Alain
>> > Senderens has given up his Michelin stars to "break away from
>competition"
>> > in those fancy restaurants. I can imagine how exhausting it is to work
>> > like that for so many years. One thing the AP article mentioned was that
>> > he was looking forward to using products that are not allowed to be used
>> > in Michelin rated eateries. Anyone have any idea what items those might
>> > be??
>>
>> bag in the box wine..
>
>Miracle Whip.

You're talking about a French restaurant. We get our share of junk
food, but Miracle Whip is not one of them. Neither are Tater Tots,
BTW.

Nathalie in Switzerland

On Mon, 23 May 2005 15:06:05 +0200, Nathalie Chiva
> wrote:

>On Sun, 22 May 2005 12:17:19 -0600, "pennyaline"
><nsmitchell@spamspamspamspamspamspamspameggandspa m.com> wrote:
>
>>hw wrote:
>>> "Goomba38" wrote:
>>> > In a news story I just read on AOL, it says that French Chef Alain
>>> > Senderens has given up his Michelin stars to "break away from
>>competition"
>>> > in those fancy restaurants. I can imagine how exhausting it is to work
>>> > like that for so many years. One thing the AP article mentioned was that
>>> > he was looking forward to using products that are not allowed to be used
>>> > in Michelin rated eateries. Anyone have any idea what items those might
>>> > be??
>>>
>>> bag in the box wine..
>>
>>Miracle Whip.
>
>You're talking about a French restaurant. We get our share of junk
>food, but Miracle Whip is not one of them. Neither are Tater Tots,
>BTW.
>
>Nathalie in Switzerland

I almost hate to tell you this, but it's not fair to leave you that
way... we know all that.

You do have McDonalds. Tater Tots are not far behind!

(Good luck on that big referendum this week.)

Sue(tm)
Lead me not into temptation... I can find it myself!

On 23 May 2005 09:38:44 -0700, "Rusty" >
wrote:

>Curly Sue wrote:
>> On Mon, 23 May 2005 15:06:05 +0200, Nathalie Chiva
>> > wrote:
>
>> >>
>> >>Miracle Whip.
>> >
>> >You're talking about a French restaurant. We get our share of junk
>> >food, but Miracle Whip is not one of them. Neither are Tater Tots,
>> >BTW.
>> >
>> >Nathalie in Switzerland
>>
>> I almost hate to tell you this, but it's not fair to leave you that
>> way... we know all that.
>>
>> You do have McDonalds. Tater Tots are not far behind!
>>
>> (Good luck on that big referendum this week.)
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>
>How is the Swiss Spaghetti Harvest going?
>
>http://news.bbc.co.uk/onthisday/hi/d...00/2819261.stm
>

OMG- it's brilliant!

It's wonderful that they transferred the clip from 1957 to a format we
could see on the web.

Thanks for the url.

Sue(tm)
Lead me not into temptation... I can find it myself!

Rusty wrote:

>
>
> How is the Swiss Spaghetti Harvest going?
>
>
http://news.bbc.co.uk/onthisday/hi/d...00/2819261.stm
>
>
> ;-)
>
>
> Rusty

ROTFL
Good one

Nathalie Chiva wrote:

> You're talking about a French restaurant. We get our share of junk
> food, but Miracle Whip is not one of them. Neither are Tater Tots,
> BTW.
>
> Nathalie in Switzerland
>

I know that everyone is making jokes about this, but in all seriousness
I really was curious as to what products a fine French restaurant/chef
would like to try or use that have been hitherto forbidden to him (by
Michelin)??
Goomba

"Goomba38" > wrote in message
...
> Nathalie Chiva wrote:
>
>> You're talking about a French restaurant. We get our share of junk
>> food, but Miracle Whip is not one of them. Neither are Tater Tots,
>> BTW.
>>
>> Nathalie in Switzerland
>>
>
> I know that everyone is making jokes about this, but in all seriousness I
> really was curious as to what products a fine French restaurant/chef would
> like to try or use that have been hitherto forbidden to him (by
> Michelin)??
> Goomba

The idea that certain ingredients are forbidden by Michelin is nonsense. The
Michelin judges visit the restaurants anonymously. They do not get to poke
around the larder.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Mon, 23 May 2005 17:42:00 -0400, Goomba38 >
wrote:

>Nathalie Chiva wrote:
>
>> You're talking about a French restaurant. We get our share of junk
>> food, but Miracle Whip is not one of them. Neither are Tater Tots,
>> BTW.
>>
>> Nathalie in Switzerland
>>
>
>I know that everyone is making jokes about this, but in all seriousness
>I really was curious as to what products a fine French restaurant/chef
>would like to try or use that have been hitherto forbidden to him (by
>Michelin)??
>Goomba

I would hope that if anyone knew the answer, s/he would have posted
it. I'd be interested in knowing too, all kidding aside.

I've read a few reports and articles about how Michelin evaluates
restaurants and find nothing other than reference to "the freshest
ingredients," "local ingredients," etc. My guess is that they don't
allow exotic, imported ingredients, out-of-season, or frozen or canned
stuff or bottled sauces.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Mon, 23 May 2005 21:47:28 GMT, "Peter Aitken"
> wrote:

>"Goomba38" > wrote in message
...
>> Nathalie Chiva wrote:
>>
>>> You're talking about a French restaurant. We get our share of junk
>>> food, but Miracle Whip is not one of them. Neither are Tater Tots,
>>> BTW.
>>>
>>> Nathalie in Switzerland
>>>
>>
>> I know that everyone is making jokes about this, but in all seriousness I
>> really was curious as to what products a fine French restaurant/chef would
>> like to try or use that have been hitherto forbidden to him (by
>> Michelin)??
>> Goomba
>
>The idea that certain ingredients are forbidden by Michelin is nonsense. The
>Michelin judges visit the restaurants anonymously. They do not get to poke
>around the larder.
>
According to one article I read, they do de-cloak after some meals to
visit the kitchen. I assume that would mean a different judge would
have to visit the next time.

http://www.hertzmann.com/articles/2000/stars/

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:

> According to one article I read, they do de-cloak after some meals to
> visit the kitchen. I assume that would mean a different judge would
> have to visit the next time.
>
> http://www.hertzmann.com/articles/2000/stars/

Thank you!! That was very informative. I like the idea of sticking to
the one star places unless others are paying.
Goomba

On Mon, 23 May 2005 15:47:03 GMT, (Curly
Sue) wrote:

>On Mon, 23 May 2005 15:06:05 +0200, Nathalie Chiva
>>You're talking about a French restaurant. We get our share of junk
>>food, but Miracle Whip is not one of them. Neither are Tater Tots,
>>BTW.
>>
>>Nathalie in Switzerland
>
>I almost hate to tell you this, but it's not fair to leave you that
>way... we know all that.
>
>You do have McDonalds. Tater Tots are not far behind!

Heh... I was thinking about French food a French chef could not serve
in a 3 star restaurant. I came up with French fries, any kind of
ground meat (like hachis Parmentier, the French equivalent to
shepherd's pie), steaks, simple country cured meats (saucisson, cooked
ham, stuff like that),... I don't know.

>(Good luck on that big referendum this week.)

Thanks. I'm traveling 40 miles and return to vote (the @°%µ* French
government closed down the Consulate in Lausanne, I have to go to
Geneva. It's so ridiculous - it was the first-ranking French consulate
in the world if you consider the number of people concerned)

Nathalie in Switzerland

On Mon, 23 May 2005 17:42:00 -0400, Goomba38 >
wrote:

>Nathalie Chiva wrote:
>
>> You're talking about a French restaurant. We get our share of junk
>> food, but Miracle Whip is not one of them. Neither are Tater Tots,
>> BTW.
>>
>> Nathalie in Switzerland
>>
>
>I know that everyone is making jokes about this, but in all seriousness
>I really was curious as to what products a fine French restaurant/chef
>would like to try or use that have been hitherto forbidden to him (by
>Michelin)??
>Goomba

I got curious, so I searched the French newssites. They all say the
same stuff: Senderens is giving his stars back because he wants to be
more affordable (100 euros a meal instead of triple that) and kick
down the fuss (like 4 waiters for a 4-person table). The only time I
saw ingredients mentioned was a quote from him saying he might cook
stuff like sardines instead of bass.

Nathalie in Switzerland

On Mon, 23 May 2005 22:08:30 GMT, (Curly
Sue) wrote:

>I've read a few reports and articles about how Michelin evaluates
>restaurants and find nothing other than reference to "the freshest
>ingredients," "local ingredients," etc. My guess is that they don't
>allow exotic, imported ingredients, out-of-season, or frozen or canned
>stuff or bottled sauces.

I think you're right about canned or bottled stuff. However, they
certainly, thanks to the fusion cuisine trend, do use exotic,
imported, or out-of-season ingredients. About frozen, I really can't
say.

Nathalie in Switzerland

Notbot wrote:
Although I didn't see them being made, I do know that nothing but
potatoes entered that plant.

So what did the fry them in, potato oil?

On 2005-05-24, salgud > wrote:
> Notbot wrote:
> Although I didn't see them being made, I do know that nothing but
> potatoes entered that plant.
>
> So what did the fry them in, potato oil?

Yeah, and all the workers were mr potato heads! Duh.

nb