Serious Eats - seriouseats.com

Cool quips as usual, Adam! Thank you!! :)

As a kid, I woefully participated in a watermelon eating contest at a 4th of July block party, along with all of the other kids on my block, and a few parents, as well. That afternoon in the hot California sun, I discovered that power eating was definitely not for me. It was not pretty. After that, I had an aversion to watermelon - for years.

It took me a while before I realized that I simply had an aversion to eating contests, which I still find highly distasteful. I am what I refer to as an ultra-sensitivo. I have a hyper sensitive palette, and I prefer to consume slowly, savoring every flavor and textural nuance. I would rather go hungry than gulp down a meal without experiencing, or even chewing it.

So, after a decade or two, I eventually forgave the watermelon for being the vehicle of my self torture on that unfortunate holiday occasion, and have since learned to embrace it's unique offerings as a member of the melon clan. Watermelon, as it turns out, is a fantastic ingredient. It is also best served chilled, and not after sitting for hours in the hot sun.

Nowadays, I celebrate the cool, refreshing aspects of watermelon in a number of recipes from salsas to sorbets. This year, my favorites were granitas (with, and without, vodka and mint), and a delightfully crisp watermelon, feta and mint leave salad. So good!!

If I have special request for the chef, I usually call to make the reservation and ask for their fax number and requet to speak to the chef. Then, I fax over my request or specifications in advance, and follow up with a phone call during quite hours to chat with the chef.

Usually I request simple things like fresh berries with a tiny dollop of unsweetened whipped cream as a dessert item, which is easy to prep in advance and have ready for me. If I am on a diet, it is usually no sugar, no flour, etc., for my health, so I either scan the menu for options I can eat, or that need only slight adjustment, or I tell the chef my restrictions and let them make recommendations on my behalf.

Most chefs are happy to oblige, if your requests are thoughtful and reasonable. Of course, I have only tried this in fine dining establishments, but I have always received a positive response via this method.

I am so glad to see a series from Lisa here on SE! She is one of my favorite food bloggers, and I love her recipes. Yay!!!

I love watermelon salsas, and this one looks so intriguing what with the addition of ham and radishes, and all. The ham should contrast nicely with the watermelon creating that wonderfull salty-sweet factor. I can't wait to try it.

Bravo Serious Eats! I shall look forward to more of this feature.

What a lovely gift from your husband! How thoughtful!!

My husband lacks creativity and relies on me for all of that, which is fine because it is what I do, and I love it. The poor guy rarely knows where to even make a reservation to surprise me with, and has learned to just ask me where I would like to go whenever we go out.

For romantic holidays (Valentine's day, anniversaries, etc.), we often choose to stay home, and since I don't want to have to labor over a meal on those occasions (and, I definitely don't want him doing it, because yikes!), we both pitch in to make the evening special, which usually means an aphrodisiac picnic in our living room or bedroom. These are the most romantic times ever, and they come together so beautifully.

It would never occur to my hubby to hire a private chef, but that's ok. I really dig our sexy little picnics. :)

Cheers,

~ Paula

I prefer high-end hotel brunch buffets (Ritz, Loews, etc.) with lots of fresh and raw seafood options (i.e. oysters). I have a complete strategy that involves the 24 hours leading up to the buffet experience.

I guess makes me a serious eater and power strategist. Either that, or I am a total glutton - lol!

Here is one in San Jose, California: J&P Farm

#1 Mongolian BBQ at Valley Fair Mall in San Jose, CA
#2 Orange Julius - love the Strawberry Julius drink!

I loved the breakfast at Angelina across from the Jardin des Tuileries, which is famous for their thick hot chocolate.

Brunch at Laduree was fantastic! Laduree (with or without brunch) is a must!!

Briezh Cafe has incredible crepes, especially the ones with Salted Butter Caramel - yum!

And more...

@bruisedbuddha - Thanks, I'm here every Friday. ;)

Ed, I hope you are doing alright. I did not attent the GAFF event, and I am not here to lambast you, or to tear you a new one.

I am a dreamer and a risk taker myself. My heart goes out to you. I know how deflated you must feel, and I sincerely hope you aren't loitering on any bridges, shopping for rope, or anything else along those lines. Public failure is brutal, and I am sure you are hurting something fierce. Nut, my hope is that you are off somewhere licking your wounds among supportive loved ones.

It is such a shame about everything that went wrong with GAFF. Seeing your dream gown down in flames and enduring the wrath of thousands of people is not an easy lot, I am sure.

However, since you are in the business of doling out public criticism, it is imperitive that you accept the same with grace and dignity, yourself.

There is nothing wrong with dreaming big, taking risks, and even failing miserably, as long as you fully embrace and own up to the responsibility that comes with it. Instead, it appears to many that you are trying to sweep this under the rug, and it smells of something foul - the stench of which is seeping throughout the internets.

I am certain you would not avoid the praise were your event a raging success. In the same vein you need to face your public, embrace their rage, and work to make them whole rather than standing behind this seemingly half-hearted apology. Especially, since you are asking for forgiveness and a second chance in the same essay, which many see as more than a bit presumptuous.

I am willing to bet that the countless restauranteurs you have harshly critiqued (and left voiceless and damaged in your wake) thought to themselves "I was just doing my best, trying to provide people with great food." Yet, you felt the need to criticize their efforts, and they were left to suffer the fallout. The difference is that you most likely actually ate their food before critiquing it, and I doubt they touted it as the "best of the best," before you even tried it.

If you want to know how to fix this Ed, you need to put yourself in the shoes of your patrons. How would YOU critique your event? What remedies would you seek? Would you give the organizers another chance? Or, would you simply want blood? Why? And, most imortantly, what would you want to see them do now?

Hindsight is often 20/20, and there are plenty of people jumping on the bandwagon willing to either pound another nail in, or offer their services and advice about what you should have done.

There are many lessons here. The biggest being humility, I am sure.

And, while I am not sure you should attempt this event again any time soon, I do applaud your gumption to manifest your dream. It certainly was a nice idea, Ed!

Hang in there!!

~ Paula

Never cook pork of any kind after a facial!! Instant break-out.

Also, do not order a big plate of piping hot Gnocchi at your favorite local Osteria, if you just had your hair styled. Puffy, steamy gnocchi = flat, limp hair. This happened to me just last week. : (

@dhorst - If you breathe exclusively through your mouth while chopping onions, you will not tear up.

Cheers,

~ Paula