April 25, 2024

The TV Watch: Cooking Up Redemption, With a Dollop of Denial

On Wednesday the tarnished cooking-show queen tearfully told Matt Lauer on NBC’s “Today” that she was provoked into using a racist epithet only once, when an African-American robber held a gun to her head, as she put it, “a world ago.” (Actually, it was 1986.)

And now she says unnamed enemies are using her word — the one she alluded to using more than once in a legal deposition in May — against her. “Someone evil out there saw what I worked for and they wanted it,” she said.

Ms. Deen, who rose to fame on her buttery, folksy way with words as well as ribs, went full Southern gothic to turn the table on her critics. Hers was a display somewhere on the scale between the defiant Bill Clinton (“I did not have sex with that woman”) and the weepy televangelist Tammy Faye Bakker.

“And I tell you what, if there’s anyone out there that has never said something that they wish they could take back, if you’re out there, please pick up that stone and throw it so hard at my head that it kills me. Please,” Ms. Deen said. “I want to meet you. I want to meet you. I is what I is and I’m not changing.”

There is nothing new about sorrowful admissions of innocence on the “Today” program — that is still the premier reputation-repair destination for politicians and celebrities in trouble, including Don Imus and Charlie Sheen. This one should have been a more convincing spectacle — nobody really got hurt, except Ms. Deen and her Southern-cooking empire. This was her chance to lean into the schadenfreude, turn on the charm and save her skin.

Instead, the contrite denial had a desperate underlay that didn’t really help either Ms. Deen or her interrogator. Both participants had a lot on the line. Ms. Deen’s brand is in immediate jeopardy: the Food Network and Smithfield Foods have already cut her off, and after the interview Walmart said it was ending its deal for Deen-branded products.

Less acutely, but just as visibly, Mr. Lauer’s star power is under attack as “Today” keeps losing ground against its rival “Good Morning America” on ABC. Mr. Lauer’s interview with the self-forgiving queen of butter and fat was a fresh opportunity to show his worth and boost the ratings.

As performers, they both proved to be their own worst enemies.

Ms. Deen had been scheduled to appear on Friday, just as the scandal was cresting, but she canceled, saying she was exhausted. She did find the strength to post online two florid apology videos that failed to quell the brouhaha.

She honored her commitment to “Today” because, quite obviously, nothing else has worked since the story broke.

Her credibility took a serious tumble last year, and then it wasn’t about what she said but what she held back. Ms. Deen, who has made fatness, not fitness, her culinary motto, concealed from viewers that she had had Type 2 diabetes for three years, and only revealed it in 2012 after she became a paid spokeswoman for a diabetes drug. So it was hard not to squirm when she so indignantly told Mr. Lauer things like “there’s a couple of kinds of people that I don’t like that I am prejudiced against, Matt, and that’s thieves and liars.”

Ms. Deen, 66 and a Georgia native, described herself as a loving, giving and forgiving woman, but still found ways to cast, not just the first stone, but an avalanche of blame, including at young black workers in her restaurants who, in her view, use racist epithets too freely among themselves.

“It’s very distressing for me because I think that for this problem to be worked on, that these young people are going to have to take control and start showing respect for each other and not throwing that word at each other,” she said. “That — it is — it makes my skin crawl.”

At one point she seemed to disagree with the content of her own deposition, which is available online.

Mr. Lauer didn’t try very hard to clear up the confusion.

He can be a tough interviewer, but lately he has been more often depicted as a bully who helped oust his former co-host, Ann Curry. So he had a tricky task with Ms. Deen, trying to confront her inconsistencies without looking like a mugger stealing a grandma’s handbag. He asked questions that commanded preordained replies.

“So, I’ll ask it to you bluntly: Are you a racist?” Mr. Lauer said. Not surprisingly, Ms. Deen answered no.

When Ms. Deen complained that “something evil” was out seeking to destroy her business, it was one of those odd, open-ended assertions, like Hillary Rodham Clinton’s statement, made on the “Today” program in 1998, about a “vast right-wing conspiracy” against her husband. Back then, even though Mrs. Clinton was first lady and an intimidating presence in her own right, Mr. Lauer kept on probing.

He was less persistent with Ms. Deen, and instead of following up her assertion, wrapped up the interview.

The ado over Ms. Deen’s language is far less important than a presidential sex scandal, of course. But the fate of “Today” is so rocky that it was hard to tell if Mr. Lauer was exercising news judgment or, like his guest, looking too keenly after his own self-interest.

Article source: http://www.nytimes.com/2013/06/27/arts/television/cooking-up-redemption-with-a-dollop-of-denial.html?partner=rss&emc=rss

European Agency Orders Inspections of 20 Airbus Jets

PARIS — European air safety regulators on Friday ordered inspections of nearly one-third of all Airbus A380 jets after hairline cracks were found in a component of the wings on a handful of the 555-seat superjumbos in recent months.

The European Aviation Safety Agency said the order would affect about 20 of the 68 planes currently in service. The cracks have been found in a small number of L-shaped brackets that connect the wing’s aluminum skin to its structural ribs.

The inspection order follows the discovery of cracks in two different places on some wing brackets, which Airbus said it had traced to a bracket installation process that has since been modified. Airbus described both cracking problems as minor and said that while any damaged brackets needed to be replaced, they did not pose an imminent safety risk.

The first cracks were found late last year on the wing of a Qantas A380 that was being refurbished after experiencing a spectacular midair engine explosion in 2010. Airbus and the agency deemed those cracks — which extend from a bolt hole in the bracket — to be “noncritical” and advised airlines in early January to inspect and replace the parts during routine scheduled four-year maintenance checks. The first A380s entered service four years ago.

Only nine A380s have undergone the recommended inspections thus far. But in the course of those checks, two planes were found to have tiny fissures in a different section of the wing bracket.

It is these cracks that the safety agency on Friday deemed were more significant. “This condition, if not detected and corrected, could potentially affect the structural integrity of the airplane” over time, the regulator said.

The agency ordered airlines whose A380s had flown more than 1,800 takeoff and landing cycles since entering service to make a detailed visual inspection of the wing rib brackets within the next four days. Less-heavily used planes, with 1,300 to 1,799 flight cycles, will have six weeks to complete them. A380s that have logged fewer than 1,300 flight cycles will be able to wait until the plane’s next scheduled four-year maintenance check, the regulator said.

Half of the A380s affected by the inspection order are operated by Singapore Airlines, which took delivery of the first superjumbo in late 2007. Seven others belong to the Dubai-based carrier Emirates and one is owned by Air France-KLM, according to the serial numbers listed by the safety agency. The remaining two are Airbus test planes.

Industry officials said that the required inspections could be completed in as little as 24 hours or could take up to several days, depending on local maintenance work rules and the number of brackets, if any, that needed replacement. Each wing of an A380 contains about 2,000 of the brackets, which are about eight inches long and are made of a metal alloy.

Fatigue cracking is unusual in relatively young aircraft. The phenomenon, which is more common in older planes that have experienced heavy use, has begun to attract closer regulatory scrutiny in the wake of a recent series of incidents involving aging Boeing 737s and 757s in the United States.

In one case last year, a tiny undetected crack in the metal skin of a Southwest Airlines jet widened into a five-foot hole in the fuselage during flight, forcing the plane to make an emergency landing.

Article source: http://feeds.nytimes.com/click.phdo?i=cec960544adc991fe89615a03b880f72

You’re the Boss Blog: A Restaurant Owner Talks the Talk With His Customers

Start-Up Chronicle

Getting a restaurant off the ground.

I don't understand why I am here.Susan Meisel“I don’t understand why I am here.”

As you might have suspected, I have had many opinions about restaurants over the years, but I have never approached the owner of one of them and told him or her how I would improve his or her life’s work. So it is with admiration and puzzlement that I listen to all the guests who call me to their table or track me down to offer their sage suggestions. While 95 percent of the comments are insightful and positive, those other 5 percent stick to the ribs like a good porterhouse, which we do not serve and which is a constant source of contention.

Almost nightly, someone will tell me how to improve the menu, how to redesign the interior, how to replant the garden, what liquors we ought to carry, how many beers we need on tap, and where the television should go. All of these voluntary advisers, naturally, profess to be doing me a favor, upgrading the establishment while gently upbraiding the owner.

Here are snippets from my conversations, some of my favorite slights, in no particular order.

Guest: This is not bluefish.
Owner: What do you think it is?
Guest: I don’t know, but it can’t be bluefish.
Owner: Why not?
Guest: It’s delicious.

Guest: I just did my taxes.
Owner: You need a drink?
Guest: I have two children, and I spent thousands of dollars at another restaurant last year. I would love to bring them here, but you need some plain pasta.
Owner: We have plain pasta if you want it.
Guest: Not at these prices!

Guest: You need chairs with arms. ABC Carpet has chairs with arms and they’re much more comfortable than your chairs.

Guest: Does your sous vide egg have a yolk?
Owner: Yes.
Guest: Will it run when I eat it?
Owner: Yes.
Guest: Then I will puke, right here on the table.
Owner: How many would you like?

Guest: You call this chicken liver pate? This is too creamy, and it’s under all these vegetables. Chicken liver should never be treated like this. Who wants a chicken liver mousse? Chicken liver should stand on its own, on the side of the plate. Here’s how I would compose a chicken liver plate …

Guest: You need a steak on the menu.
Owner: Why?
Guest: You won’t make it without a steak.
Owner: Are you genuinely interested in our financial stability?
Guest: No, I am not. All I care about is how this restaurant serves me. How often can I eat here. Can I bring my mother here? Will she enjoy herself? That’s all I care about. I don’t care about anything else. I certainly don’t care about you. I don’t even know you.

Guest: You need better champagne.
Owner: What would you suggest?
Guest: I’ll bring my samples around next week. How about Tuesday?

Guest: Your food is exquisite, your service excellent, your ambiance is great, but your prices are too high.
Owner: Do you think the first three things would be true if the last one were not?

Guest: I understand your menu changes often.
Owner: Yes, this week we added blowfish and albacore.
Guest: Do you think it will change a lot next week?
Owner: Depends on what is available. Why?
Guest: Because I have a reservation for next Saturday night and I didn’t like anything I ate tonight.

Guest: You know why I love this place?
Owner: Tell me, please.
Guest: No guilt. I can indulge myself to the max and still feel like I’m saving the planet. Better than therapy! And I can drink too!

Guest: You need a kiddie menu.
Owner: We have a children’s menu.
Guest: How come I never saw it?
Owner: You never came with children.

Guest: This place is almost perfect. Almost.
Owner: I’ll bite, what would make it perfect?
Guest: A flat-screen television.
Owner: Oh.
Guest: Behind the bar.
Owner: I see.
Guest: With America’s favorite game.
Owner: War?
Guest: No, the N.F.L.
Owner: Oh, war substitute.
Guest: Imagine great food, great wine, and Tom Brady. What a trifecta!
Owner: You must be a gambler.
Guest: Wanna bet?

Guest: This is not an amuse bouche.
Owner: Why do you say that?
Guest: There are three things here and they constitute a whole course. Look at the size of those cucumbers. This is not an amuse bouche, sir.
Owner: If you are accusing us of serving too much food, we shall accept your criticism. Thank you. I mean, I’m sorry.

Guest: I can buy the same oysters you do. I don’t understand why I am here.
Owner: I don’t either.

Guest: You need valet parking.
Owner: Okay. Why is that?
Guest: I tripped in the parking lot.
Owner: Tripped over what?
Guest: My own feet.

Guest: Can you move us to another table?
Owner: What are you looking for?
Guest: Different chairs.
Owner: Oh, the chairs are a problem?
Guest: I know, my girlfriend has a big, beautiful bottom.
Owner: I didn’t notice.
Guest: But she can’t deal with the metal chairs. Who can figure this stuff out?

TBD Design

Guest: You need better lighting. I can’t read the menu.
Owner: We have candles and mini flashlights.
Guest: That’s too embarrassing.
Owner: I understand, but here is our dilemma. You read the menu for five minutes while you gaze into the face of your partner for two hours.
Guest: On second thought, the lighting’s fine.

A guy approaches me, raises his hands in front of his face, as if to pray.
Guest: Take off my handcuffs, please.
Owner: What?
Guest: The bar menu is too restrictive. Take off my handcuffs, please.
Owner: Sorry. It’s just a two-course prix fixe with no dessert.
Guest: Attica! Attica!

Guest: You specialize in local stuff, right?
Owner: Yes.
Guest: And you have organic vegetables, right?
Owner: Yes.
Guest: You know what you need?
Owner: I’m about to find out.
Guest: Local art.
Owner: Oh.
Guest: Photographs. You have lots of spaces here that would be enhanced by photographs of old farms and old tractors and old boats.
Owner: Do you know where I could get these photographs?
Guest: Here’s my card.

Guest: We met you at the charity event last week.
Owner: Yes, I remember. Nice to see you.
Guest: We came for the scallops sashimi we had there.
Owner: Sorry, we’re not serving them tonight.
Guest: But that’s why we’re here.
Owner: We have a lot of other equally good fish dishes.
Guest: You can’t do that. You gave them away, they were delicious, we came here for the scallops, and you don’t have any? That’s shameful. That’s false advertising. You’ll never see us again.

Guest: I ordered the soft shell crab.
Owner: I think you have it.
Guest: When I order soft shell crabs, I want soft shell crabs. Not an egg, not spinach and onion and fennel and radish and black olives — just soft shell crabs.
Owner: It lists all those items on the menu.
Guest: That’s beside the point.

Guest: You need a salmon and avocado salad here.
Owner: We don’t serve salmon.
Guest: It’s easy to make. I made one for lunch today.
Owner: We don’t have avocado either.
Guest: Want me to show your chef how?
Owner: I would love to see that. Unfortunately, the chef is not here right now.

Guest: One complaint. Too much treif.
Owner: Shalom.

Guest: I love your place. But you need a bigger sign out front, more lights in the parking lot, and the entrance should be in the front of the building. Who ever heard of an entrance in the rear?
Owner: No comment.

Guest: How can you force me to have dessert?
Owner: We can’t.
Guest: But I am paying for it on the prix fixe.
Owner: You can take it home for later or tomorrow. The cheese plate, the cookies, several desserts travel very well.
Guest: Take it home? You kidding? I’m starving.

Guest: The booths are not very comfortable. You need to soften them, line them with cushions. I’m pretty sore.
Owner: How long have you been here?
Guest: Three hours.

Chris Koszyk

Guest: I wanted the mussels.
Owner: They’re delicious, a little on the spicy side.
Guest: I ordered the sardines.
Owner: Why is that?
Guest: You don’t have French fries.
Owner: I know.
Guest: You cannot expect anyone to eat mussels without French Fries.

Guest: I tried the clam chowder and it was inedible.
Owner: I am sorry.
Guest: I tried the arctic char and sent it back.
Owner: I am sorry again.
Guest: I am going to try the mussels now.
Guest’s husband: Or we could just go to McDonald’s and be done with it.

Guest: You need more vegetarian entrees.
Owner: We have three.
Guest: You do? Where?
Owner: It says right there on the menu, near the bottom, “vegetarian dishes on request.”
Guest: Then you need larger type and better lights.

Guest: When I called at 7, the woman said there were no tables available at 7:30.
Owner: As you can see, we’re filling up.
Guest: I asked about the bar and she said no reservations at the bar.
Owner: The bar is for walk-ins. Like you. You just walked in and you’re eating at the bar.
Guest: But I’m not happy about it.

Guest: Why don’t you have wild salmon?
Owner: It comes from Alaska.
Guest: But it fits your profile.
Owner: Large carbon footprint.
Guest: Salmon have feet?

Guest: This is America, right?
Owner: Right.
Guest: Then why don’t you have steak on the menu?
Owner: We don’t have steak because we are a sustainable seafood restaurant, and beef is not an indigenous Long Island product, and we’d have to buy half a cow, and we have neither the storage space nor the clientele large enough to support that much beef, and we have no need for by-products like beef stock and hamburger, and if we bought industrial steak, it would be mediocre, and if we purchased grass-fed, heritage beef, we’d have to raise our prices, and there are plenty of restaurants in the area with good steaks, and we don’t necessarily believe that beef is all that good for the planet or the persons living on it.
Guest: How about lamp chops?

Bruce Buschel owns Southfork Kitchen, a restaurant in Bridgehampton, N.Y.

Article source: http://feeds.nytimes.com/click.phdo?i=a0be4e2fc01127e38cf0bf3b21febb3c