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What exactly has Isiah done as an executive anywhere
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islesfan
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1/13/2006  12:49 PM
Posted by martin:
Posted by islesfan:
Posted by martin:

the thing though Isles is that you don't see the fruit and result of the trades and moves and such immediately, so you can't at the same time jugde the aforementioned trades and moves and such until you give it time to bake. You wouldn't judge a meal by it's ingrediants but rather what they produce after the prep, mixing and 45 minuts of cooking.

Martin, that's a great analogy. Of course I would start judging a meal/restaurant based on the ingredients that are used. They only enhance the finished dish and experience. If you're using the best and freshest seasonal ingredients and using them properly so that they complement each other, the chances of having a 4 star meal on a consistent basis is a lot greater than if you're using ingredients that other restaurants don't want to use anymore, that are out of season, low quality and/or past their prime. Sure, every now and then you might get a good meal, hell even 5 times in a row, but the consistency over a long period of time won't be there and the restaurant will never be considered to be one of the best.

ok then, this I will submit: to a 5-star chef, what he or she is able to see in a pile of smelly fish is not the same as what you and I shall see and smell. Where we would plug our nose, a good chef would see an esquisite dinner, but only after mixing with other ingrediants and cooking. You can't judge the dinner on the ingrediants alone. That last part is key.

First off, fish shouldn't be smelly. Any chef using smelly fish isn't a chef and should be reported to the health department. Fish, if anything, should smell briny, like the sea. It all starts with the ingredients, you can't make bad ingredients good, no matter how talented the chef is. Without good ingredients the cooking part is useless. By the way, did I mention that I'm a classically trained chef and have worked in some of the finest restaurants in the city?
If it didn’t work in Phoenix with Nash and Stoutamire... it’s just not a winning formula. It’s an entertaining formula, but not a winning one. - Derek Harper talking about D'Antoni's System
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boomann
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1/13/2006  12:50 PM
This thread is making me hungry
"We need another shot blocker and we need more girth in the middle, once that happens we have a chance to be a pretty decent team" Isiah on draft night
islesfan
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1/13/2006  12:51 PM
Posted by misterearl:

Anyone can make a hard boiled egg (almost anyone ) but you gotta crack a bunch of eggs to make a championship omelette.

Isiah has only started to break some eggs for his version of a Knicks playoff quiche

The length of time he keeps it in the oven is another matter, One does NOT want to undercook OR burn it, ce n'est pas?

Quiche, that figures. I don't root for quiche. And I wouldn't trust Isiah to make any omelette.
If it didn’t work in Phoenix with Nash and Stoutamire... it’s just not a winning formula. It’s an entertaining formula, but not a winning one. - Derek Harper talking about D'Antoni's System
nyk4ever
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1/13/2006  12:53 PM
Posted by islesfan:
Posted by misterearl:

Anyone can make a hard boiled egg (almost anyone ) but you gotta crack a bunch of eggs to make a championship omelette.

Isiah has only started to break some eggs for his version of a Knicks playoff quiche

The length of time he keeps it in the oven is another matter, One does NOT want to undercook OR burn it, ce n'est pas?

Quiche, that figures. I don't root for quiche. And I wouldn't trust Isiah to make any omelette.

I bet Isiah can make a MEAN popcorn omelette
"OMG - did we just go on a two-trade-wining-streak?" -SupremeCommander
martin
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1/13/2006  12:55 PM
Posted by islesfan:
Posted by martin:
Posted by islesfan:
Posted by martin:

the thing though Isles is that you don't see the fruit and result of the trades and moves and such immediately, so you can't at the same time jugde the aforementioned trades and moves and such until you give it time to bake. You wouldn't judge a meal by it's ingrediants but rather what they produce after the prep, mixing and 45 minuts of cooking.

Martin, that's a great analogy. Of course I would start judging a meal/restaurant based on the ingredients that are used. They only enhance the finished dish and experience. If you're using the best and freshest seasonal ingredients and using them properly so that they complement each other, the chances of having a 4 star meal on a consistent basis is a lot greater than if you're using ingredients that other restaurants don't want to use anymore, that are out of season, low quality and/or past their prime. Sure, every now and then you might get a good meal, hell even 5 times in a row, but the consistency over a long period of time won't be there and the restaurant will never be considered to be one of the best.

ok then, this I will submit: to a 5-star chef, what he or she is able to see in a pile of smelly fish is not the same as what you and I shall see and smell. Where we would plug our nose, a good chef would see an esquisite dinner, but only after mixing with other ingrediants and cooking. You can't judge the dinner on the ingrediants alone. That last part is key.

First off, fish shouldn't be smelly. Any chef using smelly fish isn't a chef and should be reported to the health department. Fish, if anything, should smell briny, like the sea. It all starts with the ingredients, you can't make bad ingredients good, no matter how talented the chef is. Without good ingredients the cooking part is useless. By the way, did I mention that I'm a classically trained chef and have worked in some of the finest restaurants in the city?

get out of town? Chef? Damn I picked the wrong anology. What's your specialty? Man, I love eating and tear through about any cuisine. I am paritial to Vietnamese food. Next timethe ultimate crowd gets together Isles cooks for the hungry Knick fans
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jaydh
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1/13/2006  12:56 PM
Posted by martin:
Posted by islesfan:
Posted by martin:
Posted by islesfan:
Posted by martin:

the thing though Isles is that you don't see the fruit and result of the trades and moves and such immediately, so you can't at the same time jugde the aforementioned trades and moves and such until you give it time to bake. You wouldn't judge a meal by it's ingrediants but rather what they produce after the prep, mixing and 45 minuts of cooking.

Martin, that's a great analogy. Of course I would start judging a meal/restaurant based on the ingredients that are used. They only enhance the finished dish and experience. If you're using the best and freshest seasonal ingredients and using them properly so that they complement each other, the chances of having a 4 star meal on a consistent basis is a lot greater than if you're using ingredients that other restaurants don't want to use anymore, that are out of season, low quality and/or past their prime. Sure, every now and then you might get a good meal, hell even 5 times in a row, but the consistency over a long period of time won't be there and the restaurant will never be considered to be one of the best.

ok then, this I will submit: to a 5-star chef, what he or she is able to see in a pile of smelly fish is not the same as what you and I shall see and smell. Where we would plug our nose, a good chef would see an esquisite dinner, but only after mixing with other ingrediants and cooking. You can't judge the dinner on the ingrediants alone. That last part is key.

First off, fish shouldn't be smelly. Any chef using smelly fish isn't a chef and should be reported to the health department. Fish, if anything, should smell briny, like the sea. It all starts with the ingredients, you can't make bad ingredients good, no matter how talented the chef is. Without good ingredients the cooking part is useless. By the way, did I mention that I'm a classically trained chef and have worked in some of the finest restaurants in the city?

get out of town? Chef? Damn I picked the wrong anology. What's your specialty? Man, I love eating and tear through about any cuisine. I am paritial to Vietnamese food. Next timethe ultimate crowd gets together Isles cooks for the hungry Knick fans


i dont know if i would trust that..
martin
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1/13/2006  12:57 PM
anyone picture Isles doing the Muppets Swedish chef routine?
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Marv
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1/13/2006  1:01 PM
Isles after "serving" Isiah.
islesfan
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1/13/2006  1:34 PM
Posted by martin:

get out of town? Chef? Damn I picked the wrong anology. What's your specialty? Man, I love eating and tear through about any cuisine. I am paritial to Vietnamese food. Next timethe ultimate crowd gets together Isles cooks for the hungry Knick fans

Contemporary American. Amazingly enough, I'm not big on cooking asian food, eating it is another matter. I'd be more than happy to cook for everyone. But I already get the feeling that everyone will be judging my cooking very harshly.

You could trust me though, I wouldn't taint your food. Although if Isiah showed up, I would have a "special" wonton soup for him. And nothing that I make pairs well with Kool-Aid.

Great picture Marv.
If it didn’t work in Phoenix with Nash and Stoutamire... it’s just not a winning formula. It’s an entertaining formula, but not a winning one. - Derek Harper talking about D'Antoni's System
rvhoss
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1/14/2006  6:12 AM
Posted by boomann:

This thread is making me hungry

atleast isles laid off isiah and didn't have to answer the question.

i believe this thread can officially become bunk.=)
all kool aid all the time.
joec32033
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1/14/2006  7:49 AM
~You can't run from who you are.~
rvhoss
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1/14/2006  8:10 AM
all kool aid all the time.
misterearl
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1/14/2006  7:02 PM
And I wouldn't trust Isiah to make any omelette.

Islesfan - it's plainly evident your hatred of Isiah is such that you look forward to seeing the Knicks fail.

That just isn't Kosher in my book

[Edited by - MisterEarl on 01-14-2006 7:05 PM]
once a knick always a knick
misterearl
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1/14/2006  7:44 PM
What's Cookin'?

“We have the pieces -- and we have the coach,” says Davis. “Still, when you take a dish that has a lot of different ingredients and you just throw them all in the pot, it doesn’t mean it is going to taste good. You have to mix it. You have to season it. You have let it simmer. That’s where we’re at right now. We have a lot of good things in the pot. And eventually -- and I think we are beginning to see signs just about now -- the dish is going to taste very, very fine.”
once a knick always a knick
rvhoss
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1/15/2006  1:42 AM
Amen!
And it isn't just that you hate the knicks, it's that you call anyone that likes them a dope.
If you were just like some of my buddies that hate the knicks and argued just knicks and didn't use derogatory remarks when called on your hatred, then you'd be ok.

Where's fish...I've noticed he hasn't run to your rescue recently.

Suddenly the hater bandwagon just has one. Time to start Accentuating the positives...for the love of god. Don't be such a downer, get of zeke's back!
Posted by misterearl:

Islesfan - it's plainly evident your hatred of Isiah is such that you look forward to seeing the Knicks fail.

That just isn't Kosher in my book

[Edited by - MisterEarl on 01-14-2006 7:05 PM]

all kool aid all the time.
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What exactly has Isiah done as an executive anywhere
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