The GP wrote:stevez wrote:The GP wrote:Fall Mushrooms (roasted chanterelles, chicken fried maitakes, creamy butterbeans, crispy Laurel Aged Charleston gold rice cake, pickled peppers)
Man, does that sound good. Chicken fried maitakes are now on my must try list.
It was a great dish. I cleaned my plate and I usually don't.
I've made a few nice things from the book, but the most successful and interesting so far has been the gumbo z'herbes, essentially a vegan gumbo made from an assortment of field greens. I initially assumed that this was in the Cajun tradition of throwing whatever you had on hand in the pot, but Fehribach states in his introduction that it's actually a Lenten dish he offered for his Catholic guests at Big Jones. Counterintuitively, many recipes incorporate ham hocks, so I took that as permission to use chicken broth and smoked pork necks. It was terrific: brick colored from the smoked paprika, meaty tasting from a preponderance of vegetal, umami-loaded ingredients, and as thick and substantial as any gumbo you'll find. Don't be worried about the seeming paucity of stock for this recipe. The greens contribute their own liquid and as Fehribach told me, you can always add more if you need it later—but if it's too thin up front you're stuck with it.
ronnie_suburban wrote:A nice recipe reprint from the new, Big Jones cookbook from Sula over at The Reader's site . . .
Paul Fehribach shares a recipe from The Big Jones Cookbook: gumbo z'herbesI've made a few nice things from the book, but the most successful and interesting so far has been the gumbo z'herbes, essentially a vegan gumbo made from an assortment of field greens. I initially assumed that this was in the Cajun tradition of throwing whatever you had on hand in the pot, but Fehribach states in his introduction that it's actually a Lenten dish he offered for his Catholic guests at Big Jones. Counterintuitively, many recipes incorporate ham hocks, so I took that as permission to use chicken broth and smoked pork necks. It was terrific: brick colored from the smoked paprika, meaty tasting from a preponderance of vegetal, umami-loaded ingredients, and as thick and substantial as any gumbo you'll find. Don't be worried about the seeming paucity of stock for this recipe. The greens contribute their own liquid and as Fehribach told me, you can always add more if you need it later—but if it's too thin up front you're stuck with it.
=R=
JoelF wrote:University of Chicago is offering the Big Jones cookbook free this month (December 2018)
https://www.press.uchicago.edu/books/freeEbook.html
The GP wrote:JoelF wrote:University of Chicago is offering the Big Jones cookbook free this month (December 2018)
https://www.press.uchicago.edu/books/freeEbook.html
If you want the actual book rather than the Ebook, check the sale catalog. It's available for $10.
The GP wrote:This was a fantastic meal. The fried chicken was perfectly done.
Darren72 wrote:Timely post!
We just got carryout lunch yesterday - crawfish po boy and a quart of gumbo. Phenomenal. The gumbo is especially amazing and complex. Managed to make me stop thinking about a bowl of ramen for a day. Looking forward to leftovers today.
We've also been getting a selection of breakfast treats, which are outstanding. They also have a variety of house-made jams, hot sauce, Worcestershire, etc.
Darren72 wrote:We had the gumbo ya-ya. I think we missed the gumbo z'herbes, so looks like we'll be doing another Big Jones lunch this week.
Jamie wrote:Neil Steinberg blogs about his recent visit to Big Jones and their COVID "gratuity."
http://www.everygoddamnday.com/2021/11/ ... t.html?m=1
WhyBeeSea wrote:Jamie wrote:Neil Steinberg blogs about his recent visit to Big Jones and their COVID "gratuity."
http://www.everygoddamnday.com/2021/11/ ... t.html?m=1
Big Jones includes a service charge and adds that $ into the payroll of all its staff, including servers.
This person comes off as a serious douche. Such a well informed diner, but this is the first he's heard of a covid related service charge? gmafb...
We decided to introduce a 20% service charge - the standard modern tip rate - and apply that to wages and benefits. Everyone at Big Jones makes at least $16 per hour ($17 and up in the kitchen) and has access to health care, dental, and vision with a 60% co-pay by Big Jones, and everyone receives free accident and hospitalization insurance at our expense. With paid vacation, time off, and sick leave, everyone receives up to two weeks paid time off every year.
What about tipping? Most guests still choose to leave a tip - in fact, we added the tip line back to the sales slip at customer request. Any additional gratuity you choose to leave is definitely appreciated, but keep in mind that our dining room staff all make at least $16 per hour before tips. If you're happy with the service, 10% would be generous, 5% appreciated, and leaving no tip is not inappropriate. They don't depend on tips to make a living, but if you like their service, you are welcome to leave a little extra for them, it definitely is still an incentive for them to provide excellent service.
gnarchief wrote:He made sure to throw in some casual misogyny to put you in the right headspace for his douche-y take on the service charge. You don't want to pay it? Don't eat there and move on with your life. He'd have no doubt complained if all menu prices went up 20% as well.