Word: old-school
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...recipes that are a little more complicated or exotic without spooking somebody? You know what? The biggest difference isn't exotic stuff. It's the old-school grandmother cooking. People 10 years ago often had really minimal skills; there had been two generations of double-income earners not working from the home who where like, O.K., I'm going to try to cook a piece of boneless skinless chicken breasts, and I don't want to know from nothing else! You know? Now you can do the stuff that would take them all day on a Sunday, the more complicated...
...lack of imagination that has caused this apotheosis of old-school burgers. It's convergent evolution. The best burgers are the simplest. Through painful trial and error, the burger barons have learned that the old ways are the best. And yet, out there, some brilliant young chef is thinking of a way to make a better burger, not by piling weird things on top, adding locavore cheeses that nobody likes or using grass-fed beef with no more juiciness than a withered cadaver. No, that young man or woman - and they may be out there now, building a "Hallelujah" chorus...
Gates is a man of old-school habits: a Grey Goose at the end of the day and preferably steak or bacon cheeseburgers for lunch and dinner. He doesn't use a cell phone. He asked me during our interview if there was tape in my digital recorder. Gates keeps a box filled with index cards of quotes and anecdotes and one-liners he's collected over the years. His favorite comedians are both dead - George Carlin and W.C. Fields. Their sensibilities suit Gates' own - taking down institutions, puncturing pomp. He's even adopted some of their style. He loves...
...have to spend. The plan appears similar to that pursued by London's Financial Times. If it works anything like FT.com, after viewing a certain number of articles, readers will be directed to a page where they have to subscribe if they want more of the Times' newsy goodness. Old-school newspaper subscribers, bless their hearts, will get access for free. (See the top 10 magazine covers...
What led you from delicate French cuisine to meat? I have been fascinated by butchers ever since I moved to New York. I grew up in Austin, Texas, and we didn't have these old-school butcher shops; my meat was wrapped up in cellophane, and that was it. When I moved to New York and discovered these old shops, I was fascinated by the skills these men had - they were born and raised learning how to use these knives. And I so envied that - that deep comfort level they had with their craft.(See nine kid foods to avoid...