Comments on: Gypsy, Seattle, Washington http://www.tastingmenu.com/2007/02/24/gypsy/ Focused on food. Wed, 10 Mar 2010 22:50:47 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jessica http://www.tastingmenu.com/2007/02/24/gypsy/comment-page-1/#comment-7659 Jessica Thu, 12 Nov 2009 05:06:57 +0000 http://www.tastingmenu.com/2007/02/24/gypsy/#comment-7659 hey, im a food fanatic and a passionate chef. i'd love to experience dining at Gypsy only problem i don't know how to get in. if any one could give me an answer please email me jsettle13@hotmail.com hey, im a food fanatic and a passionate chef. i’d love to experience dining at Gypsy only problem i don’t know how to get in. if any one could give me an answer please email me jsettle13@hotmail.com

]]> By: Olivia N. http://www.tastingmenu.com/2007/02/24/gypsy/comment-page-1/#comment-6548 Olivia N. Tue, 14 Apr 2009 06:07:08 +0000 http://www.tastingmenu.com/2007/02/24/gypsy/#comment-6548 Hi! First of all, the story was amazing and I am greatly impressed with the underground food group. I do wish I live in Seattle right now :). Secondly, I have a friend who is currently living in Tacoma, Washington away from his friends and family who are all in California. I really want to send him a surprise by signing up for the dinner tasting. I hope to sign him up for one of the next coming dinner events. He loves food and loves to taste new dishes so if someone would kindly show me the way how to get on the list, I am VERY thankful. I am not sure how the rules work but I thought I give it a try. THANK YOU!!! Hi!
First of all, the story was amazing and I am greatly impressed with the underground food group. I do wish I live in Seattle right now :) .
Secondly, I have a friend who is currently living in Tacoma, Washington away from his friends and family who are all in California. I really want to send him a surprise by signing up for the dinner tasting. I hope to sign him up for one of the next coming dinner events. He loves food and loves to taste new dishes so if someone would kindly show me the way how to get on the list, I am VERY thankful. I am not sure how the rules work but I thought I give it a try. THANK YOU!!!

]]> By: Meris http://www.tastingmenu.com/2007/02/24/gypsy/comment-page-1/#comment-6529 Meris Fri, 03 Apr 2009 23:17:30 +0000 http://www.tastingmenu.com/2007/02/24/gypsy/#comment-6529 A.B. Didn't even mention Northwest beer in his show!!!! A.B. Didn’t even mention Northwest beer in his show!!!!

]]> By: Robert Grey http://www.tastingmenu.com/2007/02/24/gypsy/comment-page-1/#comment-5222 Robert Grey Wed, 14 May 2008 08:20:50 +0000 http://www.tastingmenu.com/2007/02/24/gypsy/#comment-5222 Why exactly is Gypsy afraid of the Health Department...kinda makes me not wanna even try to go haha. Jw, if anyone has answers please send me an e-mail rkwgrey @ gmail.com Why exactly is Gypsy afraid of the Health Department…kinda makes me not wanna even try to go haha. Jw, if anyone has answers please send me an e-mail
rkwgrey @ gmail.com

]]> By: mike ward http://www.tastingmenu.com/2007/02/24/gypsy/comment-page-1/#comment-2279 mike ward Fri, 27 Jul 2007 19:35:14 +0000 http://www.tastingmenu.com/2007/02/24/gypsy/#comment-2279 tony and all you wonderful chefs,this evenings programme was one of the most exciting episodes i have seen to date.I would love to be that inventive if my friends would let me.I would love some of your recipes to do in my own home.Have you guys written a book yet. Better still i think i must come to seattle again and taste all your goodies.You guys inspire an old man who has within him a frustrated chef.Well done to all of you and kudos to tony for highlighting your marvellous talents salutations mike ward tony and all you wonderful chefs,this evenings
programme was one of the most exciting episodes i have
seen to date.I would love to be that inventive if my friends would let me.I would love some of your recipes to do in my own home.Have you guys written a book yet.
Better still i think i must come to seattle again and taste all your goodies.You guys inspire an old man who
has within him a frustrated chef.Well done to all of you and kudos to tony for highlighting your marvellous talents
salutations mike ward

]]> By: Matt http://www.tastingmenu.com/2007/02/24/gypsy/comment-page-1/#comment-1955 Matt Tue, 26 Jun 2007 07:57:39 +0000 http://www.tastingmenu.com/2007/02/24/gypsy/#comment-1955 I am a sous chef in town and am surprised I'd never heard of the group. I'm still young, but thought that I knew a thing or two about what was going on in Seattle. I am interested in finding out more about what you guys do. I will check out the website. If you are interested in communicating with me directly shoot me an e-mail. Thanks for your time. -Matt I am a sous chef in town and am surprised I’d never heard of the group. I’m still young, but thought that I knew a thing or two about what was going on in Seattle. I am interested in finding out more about what you guys do. I will check out the website. If you are interested in communicating with me directly shoot me an e-mail. Thanks for your time.

-Matt

]]> By: Angie http://www.tastingmenu.com/2007/02/24/gypsy/comment-page-1/#comment-1145 Angie Wed, 11 Apr 2007 12:10:33 +0000 http://www.tastingmenu.com/2007/02/24/gypsy/#comment-1145 Oh so you're the one who made the lime mousse cheesecake! That was such an interesting idea! Actually all the ideas on the show were pretty interesting. I look forward to one day going to Seattle (or where ever you are the time) and eating your creations. :) Oh so you’re the one who made the lime mousse cheesecake! That was such an interesting idea! Actually all the ideas on the show were pretty interesting.

I look forward to one day going to Seattle (or where ever you are the time) and eating your creations. :)

]]> By: dana http://www.tastingmenu.com/2007/02/24/gypsy/comment-page-1/#comment-716 dana Mon, 19 Mar 2007 01:40:38 +0000 http://www.tastingmenu.com/2007/02/24/gypsy/#comment-716 Ruben- you can go to http://www.gypsydinners.com/ to get on the list. There is one question that I don't necessarily feel is well worded. Ok, it's a bit lame, and it's "what makes you cool enough." Very poorly put and not representitive of what the group is. But anyways, just tell them Dana sent you. Kaz- You'll make an unbaked crust, adding melted butter to graham cracker crumbs. Then wait about 20 minutes for the butter to absorb. When the crumbs are soaked, then add your pop rocks and press them into a mold. If you add the rocks any sooner they'll pop away before they make it to the table. But if you add them after the butter is absorbed, they stay intact! Peabody... I lived off hot pockets when I was going to culinary school and working full time! Troofus- Why would we want to "skool" Tony. We made him dinner and he loved it. Simple as that. If the pairing of Boones Strawberry Hill with a dish called "cheeze whiz" didn't tip you to the fact that it's not NYC big player kind of fine dining, then the smuggled eppoisse, absenth, otter pops, and pop rocks should convince you. There is a big world between street food and michelin stared tables. Ruben- you can go to http://www.gypsydinners.com/ to get on the list. There is one question that I don’t necessarily feel is well worded. Ok, it’s a bit lame, and it’s “what makes you cool enough.” Very poorly put and not representitive of what the group is. But anyways, just tell them Dana sent you.

Kaz- You’ll make an unbaked crust, adding melted butter to graham cracker crumbs. Then wait about 20 minutes for the butter to absorb. When the crumbs are soaked, then add your pop rocks and press them into a mold. If you add the rocks any sooner they’ll pop away before they make it to the table. But if you add them after the butter is absorbed, they stay intact!

Peabody… I lived off hot pockets when I was going to culinary school and working full time!

Troofus- Why would we want to “skool” Tony. We made him dinner and he loved it. Simple as that. If the pairing of Boones Strawberry Hill with a dish called “cheeze whiz” didn’t tip you to the fact that it’s not NYC big player kind of fine dining, then the smuggled eppoisse, absenth, otter pops, and pop rocks should convince you. There is a big world between street food and michelin stared tables.

]]> By: peabody http://www.tastingmenu.com/2007/02/24/gypsy/comment-page-1/#comment-334 peabody Tue, 13 Mar 2007 02:33:04 +0000 http://www.tastingmenu.com/2007/02/24/gypsy/#comment-334 I saw this episode and I rememeber the pop rocks...thought it was very cool. What a great experience. It is so true about how you make all these wonderful things for other people but for yourself you are happy with a hot dog. When I was single and rarely cooked at home for myself people would always ask...what did you have for dinner...and I didn't want to disappoint them and tell them corn bread stuffing and 2 Strawberry Frosted Poptarts :) I saw this episode and I rememeber the pop rocks…thought it was very cool. What a great experience.
It is so true about how you make all these wonderful things for other people but for yourself you are happy with a hot dog. When I was single and rarely cooked at home for myself people would always ask…what did you have for dinner…and I didn’t want to disappoint them and tell them corn bread stuffing and 2 Strawberry Frosted Poptarts :)

]]> By: Troofus http://www.tastingmenu.com/2007/02/24/gypsy/comment-page-1/#comment-210 Troofus Fri, 09 Mar 2007 05:24:31 +0000 http://www.tastingmenu.com/2007/02/24/gypsy/#comment-210 I thought the Gypsy segment was lame. You guys really think you can skool Tony on fine dining? Please. Like he says in his last book, bring on the street food and leave the sophisticated stuff to the players in NYC, Paris and so on. I thought the Gypsy segment was lame. You guys really think you can skool Tony on fine dining? Please. Like he says in his last book, bring on the street food and leave the sophisticated stuff to the players in NYC, Paris and so on.

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