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Alan Richman responds to the rampant criticism of his GQ piece on NOLA

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    1. Really smart and to the point. don't hate the guy for speaking the truth... or giving an honest, earnest response to the tragedy that was Katrina-ed New Orleans.

      1. Not smart at all. Basically, he voices some straw man arguments and blows them down. This does nothing to refute the intelligent criticism of Brett Anderson. Now he reads like even more of a nincompoop then ever.

        1. Well, I'm sure glad Richman wants to save New Orleans from itself. What a pompous ass! Do away with "a citizenry caught up in myths, play-acting, and fantasy" and you have a sterile, mid-sized town that would be like any other sterile mid-sized town that is not worth visiting. Those of us who want to continue to make visit after visit to "the city that care forgot" would rather not have input on putting it back together from Richman and his ilk.

          1. A Food Critic?

            "Maybe roux is magic to locals, but as a thickener, I don't see that it's much different from cornstarch."

            GQ should send this guy to cooking school before they send him to restaurants.

            Alas, this practical idea has probably been nixed by GQ's legal department, which has predicted that fellow students would give him repeated "hanging from the pothook" wedgies, which, if publicized, could result in reduced advertising sales from Calvin Klein Undies.

            But, even if he would never get the difference between roux and cornstarch, he would at least be able to make the seasoned statement:

            "Maybe standard combed-cotton in undies is magic to locals, but as a thickener, I DO see that it's much different than Egyptian or Pima cotton."

            1 Reply
            1. re: FoodFuser

              Yes, the guy clearly hasn't a clue about southern cooking. A properly made dark roux is not simply a thickener -- it's an important part of the TASTE of the dish bringing toasty, smokey highlights to whatever it is added to. A properly made roux smells almost like popcorn as you cook it out and, in fact, the darker it gets the less it thickens and the more it becomes a flavor element.

              Given his ignorance, Richman could just as easily have said, "Maybe roux is magic to locals, but as a thickener, I don't see much difference from cement."