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Skillet Doux
Recent Activity
Yup! Site's not going anywhere. Just me :-)
Toggle Commented Jun 1, 2015 on Movin' On Up... at Skillet Doux
IG... do not discount the possibility :-)
Toggle Commented Nov 9, 2012 on Spelunking in Tucson at Skillet Doux
Oh dear, Karen! I have no such childhood ties to this cuisine, and it makes ME weak in the knees... I can only imagine how you feel :-)
Toggle Commented Oct 30, 2012 on Zaidi's Grill at Skillet Doux
I would LOVE to tour the Bourbon Trail! Sadly, I think the odds of that happening anytime soon are slim to none... but you bet I'll drop you a line if I get out that way :-)
Toggle Commented Sep 28, 2012 on A Good Day at Skillet Doux
'Fraid not, peterme... I never read any others :-) But thanks for the kind words!
Greetings, all! Well, that was a longer layoff than I expected. But a post is clearly in order because the big news of the day (well... aside from all of the actually important news) is that Top Chef Season 10 has been officially announced, it will be taking place in... Continue reading
Posted Sep 19, 2012 at Top Chef Power Rankings
Ah, excellent! Thanks, Yao! It looks like you're San Diego-ish based... is this a place you get to with some frequency? I'm really curious to know if this is typical of their omakase, and how different the experience is with Joe and Morita-san.
Toggle Commented Sep 6, 2012 on Kaito Sushi at Skillet Doux
Anon Man... It's true, I'm completely ignorant of the context. I know it's been around a long time, but I really don't know anything of the history, so that angle is completely lost on me. It's interesting you bring up Superdawg. Foodwise, that's actually a great analogy. There are better hot dogs to be had in Chicago. But it's distinctive and it's been around forever. And part of the Superdawg charm is how *little* it's changed even with the renovations over the years. Is that the case with Hodad's, too?
Toggle Commented Sep 6, 2012 on Hodad's at Skillet Doux
Aaalex... To me, it feels like a lifetime ago. I miss home.
Toggle Commented May 5, 2012 on Can We Talk? at Skillet Doux
Susie... thanks! Duly noted for Skillet Doux redesign that was sidelined by this little endeavor :-) (The photos look so nice on this background! :-)
Toggle Commented Apr 25, 2012 on Can We Talk? at Skillet Doux
xwave21... Yeah, I know. Phoenix isn't anything like NYC. In NYC, instead of it being like a completely different city with a completely different culture every five miles, it's a completely different city with a completely different culture every five *blocks* :-) I hear what you're saying. You're not the first person who's told me this. But not only do I not buy it, it's not my experience. You're suggesting that that gulf between me here in Arcadia and somebody down in Gilbert is a chasm so impossibly deep and wide that we can't sit down at a table and get excited about food together? You're telling me in this city of 4.2 million people, we can find a crowd that wants to discuss food in depth? I'm not saying everybody has to agree. That would be flipping boring. All they have to do is care enough to *talk* about it, intelligently and at length. I'm not trying to suggest that the whole city is going to take on a singular food identity. That doesn't happen ANYplace. What I'm saying is that I think there are a lot of people out there who feel the way I do with no outlet to express that passion. I meet more and more of them every month. You could be right. Time will tell. It's only day one. We seem to be off to a pretty good start. But in the end, the bottom line is that if I'm wrong, I'd rather go down swinging.
Toggle Commented Apr 25, 2012 on Can We Talk? at Skillet Doux
On the nose, Mike. Z-Grill was the only one for which I could locate a website. Given how that area is, I can't say I'm shocked, exactly, but yeah, it does seem like a stretch with a weirdly low web presence.
Toggle Commented Apr 19, 2012 on The McDowell Project - 44th to 36th at Skillet Doux
Aaaaaaaand I may have overreacted as well. Let there be peace! Thanks, Ally :-)
Toggle Commented Apr 17, 2012 on The Quarterly Report - Q1 2012 at Skillet Doux
Seriously, Ally? I did a presentation for Ignite Phoenix ( I thought it would be a cute and fun theme for a five minute presentation. I was hoping to get a good community board going (launched, in private beta at so we can get some serious food discussion going in this town rather than all of the fragmented blogs and twitter feeds, etc. where nobody's actually sharing information or learning from each other. The whole point of this thing was to try to get the food discussion OFF of Twitter. Really? A temporary 56 pixel tall banner at the top with an admittedly silly name trying to get something going for serious community food discussion is the difference between whether or not you feel any of this is worth reading? I don't know if my traffic is down or up. I don't watch it. I've never given a damn about traffic. You know the kind of talk and discussion I care about. I don't think that's changed here... do you?
Toggle Commented Apr 15, 2012 on The Quarterly Report - Q1 2012 at Skillet Doux
And yet, it works...
Toggle Commented Mar 23, 2012 on Beaver Choice at Skillet Doux
LemonGinger, your comment is hilariously well-timed! I just did a presentation last night and spent about half of it talking about Grace Garden. Go figure :-) Of COURSE it was a Mandarin/Cantonese problem. Ugh. Oh, well. Thanks for solving the mystery, anyway. Someday I'll have those chiles... someday..... someday.............
Toggle Commented Mar 20, 2012 on The Quest - Wan Chai Market at Skillet Doux
Anon Man... D) All of the above :-) If I could bring myself to just try one dish and move on, I could plow through three of these in one long lunch hour. I should probably be a little more cursory... this is kind of a scouting survey, after all. But I keep hoping to find something awesome, and I'm trying to at least poke around a little bit. Bisharo is the only one where I was in and out by myself. One stop, app and entree... yeah, moving on.
No, I didn't lose my will to finish the season recap. Though I don't know why I watch the reunion shows. It's like they take all of the stuff I hate most about the show and make an hour long special out of it. But no, this is not the... Continue reading
Posted Mar 7, 2012 at Top Chef Power Rankings
Nikki... Though I think I used the disclaimer about seven or eight times when I wrote about G&tG, I would like to stress again that I was there just a few days after they opened :-)
I think it's hard to argue that Stephanie isn't the most successful winner in terms of going the auteur chef/owner route. The Girl and the Goat is a wild success with national attention. Blais has his hands in an awful lot of pots. They seem more like consulting gigs than a traditional on-site EC role, but between Flip Burger and HD-1, he's opening joints. He's working on some project called The Spence that I don't know anything about. Hosea is also supposedly on the verge of opening his own place, but as Stephanie's journey demonstrated, these things can take longer than expected to come to fruition. Ironically, the other winner who's seen a lot of success is Ilan. The Gorbals is, from what I understand, pretty well-regarded and well-reviewed.
"Am I the only one who hates the double service of judges? I get that it's meant to prevent judging bias based upon whose food the judges ate first, but how do you judge sometimes when certain judges got DIFFERENT food?" I actually like this. One of the toughest things about running a restaurant is consistency. It's one thing to make a great dish. It's another thing entirely to make it just as great fifty times in a night. It's a good test of a real aspect of a night's service.
I'm sure there are people who were hoping for a different outcome... buuuuuut I don't know any of them. That's a great finale. Two great chefs, both bringing it, even if the finale judges are starting to sound like Pee-wee ("I have to say, these are the best [pancakes] I've... Continue reading
Posted Feb 29, 2012 at Top Chef Power Rankings
Gilmore... when somebody who doesn't normally trade in risotto makes one that the judges criticize, I'm inclined to believe their risotto is off (didn't take more than a glance to know that this was the case with Tre's). When it's Tony Mantuano's right hand and it happens twice, I'm inclined to believe we're probably looking at a matter of preference/style.
See, this is the problem... you argue about something long enough, and you forget why you started in the first place :-) FYI, I wasn't calling you out, Ally... yours is a view shared by a lot of people. Also, antigriddle. REALLY cold. Not surprised that somebody who's never used one was thrown off by just how cold it made her sformato.
Gail Simmons: "It’s the final showdown between Paul and Sarah. Who would ever have known it would come to these two?" *ahem* (Allow me this moment of arrogant pride....................... okay, thanks.) If the elves ensure that every episode of season ten is at least as good as this one --... Continue reading
Posted Feb 27, 2012 at Top Chef Power Rankings