TimF
September 15, 2020, 8:55pm
41
All good Tim.
Mitchell,
No sir! It will not be near that long. Would this coming spring work for you? Also, I received the PP payment, just wanted to let you know.
Thanks,
Tyler Shirley
Thanks, I appreciate it. And congratulations. Can’t wait to hear all about it next year.
At the risk of sounding like a primitive backwards Midwesterner, my “problem” with Chef’s Table is that it tends to get quagmire’d in artsy-fartsy images of the subject pondering nature and life and such. Not every subject needs to be treated like Japanese cuisine replete with close-ups of water dripping from a leaf or the tick-tock of a shishi-odoshi. And yet someone behind Chef’s Table manages to resort to the same tired production values on virtually every episode including the one on Tootsie and Snow’s. Substitute dying tree silhouettes, repetitious close-ups of Tootsie’s weathered face and hands, and pre-dawn fires for the shishi-odoshi’s, and you have this episode. The Q’er in me just wants to hear Tootsie and her family talk about the wood they use, how long they season it before burning, the source of their meat and what makes it special, how they cook the meat (wrap? some shots clearly showed aluminum foil over the briskets but there was no mention of when they wrap, for how long, etc), how long the brisket rests, all the kinds of things that those of us who actually cook Q want to know. Rather than study (or know) the subject and evolve the production to suit the nature of the subject-which Tony Bourdain in particular excelled at-Chef’s Table continues to amble along lazily. I lack the patience for it.
To be honest, there are some food shows where I’m like ‘yo, Fellini we get it you went to film school’ but I think these strike the right balance.
Stan_Y
September 21, 2020, 1:46pm
43
Mitch, I had similar thoughts previously, and again while watching the first two episodes of the new Taco Chronicles season yesterday. Beethoven and tacos???
In case anyone tries to order Snow’s, I found (through several hit-and-miss attempts over the past 10 days) that it looks like the ordering window opens up Monday morning (9am EDT today, more or less) for shipping Tuesday the following week. We’ve been having family over for socially-distanced dinners in the driveway where everyone sets up a folding table, tailgating-style, and 4-5 pounds of brisket will be just perfect for this.