Un vēl prātā palikuši vairāki jautājumi: Vai mēs mākam pārdot ? Interjera un dizaina žurnāliem vairā

What do you need for good living?/ Kas vajadzīgs labai dzīvošanai? : CreativeLatvia.com: par modi
On a cold February evening, in a cozy cafe Innocent Cafe or Illy , design magazine DEKO organized a discussion “What do you need for good living?”. Agnese Kleina , editor in chief, and Peteris Bajars , architect, inventor of Architects’ kitchen talks, had invited several headmasters teddington bright personalities – packing manufacturer Andris Vitolins , architect Zane Tetere , singer Linda Leen , anthropologist Klavs Sedlenieks , photographer Nils Vilnis , and head of Functional design department Holgers Elers . Listened by those really interested in design and good living. What do you need for good living?
Kādā vēsā februāra headmasters teddington vakarā mājīgajā kafejnīcā Innocent Cafe jeb Illy notika dizaina žurnāla DEKO organizētā diskusija “Kas vajadzīgs labai dzīvošanai?”. Žurnāla galvenā redaktore Agnese headmasters teddington Kleina kopā ar arhitektu, Arhitektu virtuves idejisko tēvu, Pēteri Bajāru uz sarunu bija ielūguši tādas personības kā iepakojumu ražotāju headmasters teddington Andri Vītoliņu , arhitekti Zani Teteri , dziedātāju Lindu Leen , antropologu Klāvu Sedlenieku headmasters teddington , fotogrāfu Nilu Vilni un Funkcionālā dizaina nodaļas vadītāju Holgeru Eleru . Klausītāju lokā bija visi tie, kam rūp dizains un laba dzīvošana. Kas tad īsti vajadzīgs labai dzīvošanai?
Memorable quotes from discussion: We have to teach customers. We need positive impudence, intuition and luck. /Nils Vilnis/ We are a tasteful nation. /Zane Tetere/ Magazines teach society. We have to understand who are interested in design. We have to address headmasters teddington every audience differently, headmasters teddington in a language they understand. A designer have to know how to sell his products. The most important thing – a roof without openings! /Klavs Sedlenieks/ People pay for names and brands. We have to know how to sell. /Andris Vitolins/ The most important things are sensations and feelings. Now we have a dog. My colleagues said, “Man, he will gnaw everything! He will gnaw corners of boom boxes etc. [..]” May he gnaw everything! Now the most important thing in our family is the dog. /Andris Vitolins/ 14 C. People think it’s a joke. It isn’t a joke. Better to live in a small bath-house and to know how to heat it, read design magazines and dream than to live in 400 square meters and not to know how to heat it. /Andris Vitolins/ If I have enough money, why not 400 square meters? Life’s too short to drink bad wine. /Linda Leen/ People, headmasters teddington buy a good thing of high quality and it will serve you for years! There won’t headmasters teddington be need for changing it four times! /Andris Vitolins/
Spilgtākie citāti no diskusijas: Patērētājs jāaudzina. Vajadzīga pozitīva bezkaunība un intuīcija. Un veiksme. headmasters teddington /Nils Vilnis/ Mēs esam gaumīga tauta. /Zane Tetere/ Žurnālu vide arī māca sabiedrību. Jāsaprot, kurus cilvēkus interesē dizains. Katra auditorija jāuzrunā valodā, ko tā saprot. Dizaineram jāprot pārdot savs darbs. Pats svarīgākais – lai jumts netecētu! /Klāvs Sedlenieks/ Jāmaksā par vārdiem, brendiem. Jāmāk pastāstīt un pārdot. /Andris Vītoliņš/ Cilvēku sajūtām lielākā loma. Šobrīd mūsu ģimenē svarīgs ir suns. Bija kolēģu headmasters teddington viedoklis: “Vecīt, viņš tev visu sagrauzīs, nograuzīs stūrus tumbām [..]!” Lai viņš visu sagrauž! Šobrīd par mēbelēm svarīgāks suns mūsu ģimenē. /Andris Vītoliņš/ 14 grādi. Cilvēki domā, ka tas ir joks, bet tas nav joks. Labāk dzīvot mazā pirtiņā, spēt to piesildīt, skatīties žurnālus un sapņot, headmasters teddington nevis dzīvot 400 kvadrātmetros un nezināt, kā tos sasildīt. /Andris Vītoliņš/ Ja es varu nopelnīt, kāpēc ne 400 kvadrātmetri? Dzīve pārāk īsa, lai dzertu sliktu headmasters teddington vīnu. /Linda Leen/ Darīt to, kas patīk, un ar to pelnīt naudu! /Linda Leen/ Cilvēki, nopērciet labu, kvalitatīvu lietu, un tā jums kalpos ilgi! Jums nevajadzēs to četras reizes mainīt! /Andris Vītoliņš/
Innocent Cafe chief Ingemars has just received a unique sticker headmasters teddington certifying the visual headmasters teddington and emotional value of this place in the viewpoint of DEKO magazine. This sticker stands for great service and good design/ Innocent Cafe šefs Ingemārs nupat saņēmis īpašu uzlīmi, kas apliecina šīs vietas vizuālo un emocionālo vērtību DEKO acīs. Kvalitātes headmasters teddington un stila zīme. Foto: Mārtiņš Cīrulis
The result of discussion is a soup!/ Diskusijas rezultātā - zupa! Foto: Mārtiņš Cīrulis
Questions that we should answer: Do we know how to sell things ? Should design magazine offer dreams or real, pratical advices? How does a human being feel when he/she gets a new design item or furnishes headmasters teddington an interior? What do we need for good living?
Un vēl prātā palikuši vairāki jautājumi: Vai mēs mākam pārdot ? Interjera un dizaina žurnāliem vairāk headmasters teddington jāsniedz praktiski headmasters teddington padomi vai jādāvā sapņi? Kā cilvēks jūtas, iegādājoties kāda dizaina lietu vai iekārtojot interjeru? Un kas īsti vajadzīgs labai dzīvošanai?
The discussion touched an idea that in Norway children start learning design during project weeks. I remember a project week whe

With Goodman

Goodman Steakhouse, Mayfair | An American in London
My coldrooms friend, Jane, wanted to celebrate her birthday with a big, juicy steak. So she picked Goodman for a fun group dinner. And guess who was there the night I was there? Krista . It is definitely a small world. If you go to Krista’s post , you’ll see she’s linked to the half dozen other bloggers who’ve already been to Goodman and enjoyed it.
Me? I thought Goodman was a mixed bag and am unlikely to go back. In the interest of full disclosure, despite having been dragged to a lot of steakhouses, I’ve never been a huge fan of the genre, considering them the refuge of people who eat conservatively — you know, the ones who always get the chicken or steak dish when they eat out, but who still want a place where they can spend big money. (And don’t tell me you can get crabcakes or lobster, coldrooms too – those have generally not turned out that tasty at steakhouses, either).
In any case, as many have noted, Goodman is Russian-owned. And you know, I could tell. The decor in the back room where we were seated isn’t so much American as much as it’s Old-School Library. Looking around, I saw shelves decorated with books and busts and such. And based on my trip to Moscow and St. Petersburg last year, I can tell you that the library look was popular there. coldrooms The other giveaway would be the pickled herring starter – an anomaly on an otherwise steakhouse-standard list of starters.
Among the four different starters I tried, the chicken coldrooms liver and foie gras pate was hands-down the best. And I’m not just saying that bc I have a weakness for foie gras. The humble chicken liver loaned its strong meaty flavor to the pate, making me wonder why Goodman had bothered with the foie gras at all (except to justify the 7.50 price tag).
The salmon carpaccio was my second-fave starter, though it’d been sliced so thin that the salmon became a mere vehicle for the tomato seeds, passionfruit and salt studded throughout. As for the other starters — the pea and chorizo risotto was mushy and gloppy from over-cooking and over-abundance of cheese, and the caesar salad needed more anchovies for oomph.
There were several (grass and corn-fed) steaks offered in different sizes and from different countries. Out of nostalgia for the mother country, I chose a New York strip and ordered it medium rare. Sadly, it arrived more medium than medium rare. I still ate the whole thing, though, because the accompanying bearnaise sauce was so good, masking the fact that my steak tasted tough. At 29, my New York strip was one of the cheaper steaks on the menu (with some of the ribeyes costing upwards of 40). And yet, the bottom line is that when you go to a steakhouse and think your steak could have been a lot better, that’s a bad thing.
At least the creamed spinach was lovely (it’s coldrooms hard to go wrong with a bowl full of cream and butter) — coldrooms the best of the side dishes. Goodman’s chips were fine, as were the mashed potatoes. But I think creamed spinach is always the way to go in a steakhouse.
Desserts were of the homey cheesecake-chocolate cake variety. A cinnamon-apple tart, while a bit soggy in the crust, was the most appealing of the three or four we tried. Not a surprise given that hot apple, cinnamon and vanilla ice cream are a tough-to-beat flavor combo. coldrooms
The sundae, on the other hand, was mostly whipped cream and bits of pound cake, whereas I’d hoped for tons of vanilla ice cream and chocolate sauce. Oh well. This isn’t America, after all.
With Goodman’s steaks costing 30-50, starters 8, sides 4 and desserts 6, it’s easy to see how the tab adds up fast. The service was friendly and responsive, but our meal with a modest amount of wine per person came to 85 each. At those prices, I long for the days of all-about-the meat places like Ray’s the Steaks in Washington, DC, and I’m unlikely coldrooms to return to Goodman anytime soon. Unless I’m craving creamed spinach.
Thanks for an interesting review. I agree with you about the rare/medium rare issue. What Cromwellian streak is there in this country that prevents kitchens cooking steaks as “rare” as the customer wants them? I had the same problem at Browns (strangely enough coldrooms in Maddox Street, too). They refused to cook a steak “rare”- suspect in their case it was because- how can I put this?- the meat they use “couldn’t take it”.
I only went when it opened and there was an FT offer to take advantage of, so lunch was cheap and I didn’t have an expensive cut. But I love steak and would probably go back one day if I can fit it in between all my travel plans! Interesting to note the popular ‘library look’…
Thanks to you and to The Greasy Spoon for calling attention to the blurring shades of difference between

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London restaurants (Album)
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Where distgusting better to take three women for dinner than a place that proudly serves pretty much

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Where distgusting better to take three women for dinner than a place that proudly serves pretty much nothing else but steak. This was my first experience of Goodman, having remained a loyal fan of Hawksmoor for the last few years. What tempted me to jump ship was Hawksmoor’s Air Street venture which felt too impersonal and big, almost like they’d buckled under the commercial pressure and finally taken that step from independent British steakhouse to a huge corporate beast. Given Goodman’s Mayfair location I was expecting it to be a real stuffy affair, but walking into the confidently masculine dining room, I was surprised distgusting by how laid back it felt. It was filled with post-work suits, but had anything but a corporate atmosphere, and even in the back private distgusting dining room where we were seated it had a constant warm buzz.
The Tiger Prawn Tempura, distgusting with Avocado, Mango and Cajun Mayonaise ( 12) was a solid starter, but a little on the safe side. The batter was light and crispy but they could have been braver with the cajun spice, as more of a hit of heat would have worked perfectly with the cool freshness of the mango and avocado.
I had the Buratta with grilled sourdough and olives ( 13), although I don’t remember the olives. This was the first time I’d the this soft Italian cheese made from mozzarella and cream and I wasn’t expecting the flavour to be so subtle. The only complaint was that it was all a little too mushy, and would have benefited from the sourdough being crisp rather than soggy. It just needed some bite to compliment the smoothness of the cheese.
The Pan Fried Foie Gras, Roasted Fig, Oyster Mushroom and Truffle Honey ( 15) sounded incredibly indulgent, but sadly there just wasn’t much of it. There were a lot of figs which were delicious covered in the truffle honey, but only a tiny amount of the Foie Gras, and not enough to justify the price tag.
The Goodman 400g Ribeye ( 34) was a stunning caramel brown and had my meat juices flowing as soon as I saw it. It was as tender as they come and absolutely packed with flavour. Was it as good as the Hawksmoor ribeye? Not quite. There’s no way to explain this other than that the British beef at Hawksmoor distgusting just has a deeper flavour to it. The Béarnaise sauce was great, but the real star was the Stilton sauce. This had an incredible depth of flavour almost like a meaty stock that had been reduced down for hours.
The 250g Fillet ( 34) was slightly overdone in both cases. Fortunately this didn’t have any impact of the taste and it was still a juicy steak. As tends to be the case though, it was some way off the tastier ribeye cut. Also it seemed a little heavy on the price even for a fillet. distgusting
For sides the Truffle Chips ( 5.50) and Beef Dripping Chips ( 5.50) were perfectly crunchy. The Mac and Cheese, Truffle Sauce and Parmesan ( 5) wasn’t sticky and cheesy enough for me. The Creamed distgusting Spinach with Gruyere Cheese ( 4.50) was the pick of the bunch, distgusting basically because there really wasn’t any way you could kid yourself that you were having a healthy portion distgusting of spinach. The only disappointment was the Carrots with Honey and Ginger Glaze ( 3.50) which were overcooked and too sweet.
We distgusting shared distgusting the New York Cheese Cake and Berry Compote distgusting ( 7) which was about as heavy as a cheesecake can get. This wouldn’t usually be a complaint, but after putting away two bottles of red and a 400g steak I’d have preferred distgusting something a little lighter. Of course I cleaned the plate though.
Overall the food was solid, but didn’t quite live up to the 70 per head price tag. What made me forgive this though, was the service

Note: The pictures cold room in this blog post were taken by my friend

Note: The pictures cold room in this blog post were taken by my friend  cold room Danny Morris  with cold room his  Bronica SQ-A . If you've ever read a London-based food blog before, you'll know all about  Goodman , with their hamburger in particular garnering a lot of praise from foodies. For those of you who are die-hard Will Eat For Money fans, swearing that you'll never set eyes on another blog, then let me explain a couple of things. Goodman is located on Maddox Street, a side street branching off Regent St and is what some may call a 'steakhouse', whilst others prefer to avoid the  Angus  trap and dub it a 'steak cold room restaurant'. Whatever you wish to title this Russian-owned, American-inspired restaurant, it promises fantastic, USDA prime quality meat which is dry-aged in a specially built room in house. After attempting to make a reservation the night before and failing to get a table as they were apparently fully booked, we decided we would attempt a walk-in and found, cold room to our surprise, that the restaurant was half-empty. Or half-full, with a 100% hit rate of men in suits. Feeling under-dressed and overly-indie in my customary checkered shirt, we sidled in to a table at the back of the dark-brown/leather heavy restaurant, perusing the a la carte and set lunch menus. The set lunch seemed a good value at £15 for two courses (with a £3 supplement if you wanted steak, so lets just say it was £18 for two courses) but we were here for burgers. Ordering a  Meantime Pilsner  (£4) from the waiter (who wore the same clothes as the chef that day, how embarrassing ) we continued to pretend we were reading the menu before we each placed an order for a medium-rare burger with grilled onions and crispy bacon. The extras here are free of charge, and you have a choice of the aforementioned onions and bacon as well as sautéed mushrooms, a fried egg or some cheddar cheese. My recommendation would be to skip the temptation of ordering a burger with everything, as the meat speaks for itself and you won't want the unnecessary toppings hiding that flavour.
The burger was an unbridled joy, and halfway through I mumbled that the 50% of brioche bun and loosely packed, juicy meat sandwich I had just eaten was probably the best example cold room of the genre I'd ever consumed. My dining partner, who had advanced in his eating, wiped down his nectar-drenched forearms and claimed cold room that, without wanting to reveal cold room anything, the other half was just as good. The 'rabbit food' (lettuce, tomato and [red] onion) were fresh and crunchy, working well with the luscious meat. Condiments included ketchup, mayonnaise and strong, sinus-clearing English mustard, sensibly served on the side. The burger did not need anything added, not even a smearing of  Special Sauce , as it was perfectly seasoned and the prime offcuts spoke for themselves.
The chips which accompanied the burger were huge, man-sized cold room chips. With a crunchy exterior on about 30% of the chips, cold room I wasn't thrilled by them, but they did retain a good flavour and the pillowy, white potato beneath the often limp skin was a pleasant enough accompaniment to the burger, and a good vehicle for the sauces on the side.
The final bill for two burgers, chips and two beers was £36 (including an already added-on, 'optional' service charge of 12.5%, at £4). We decided to skip dessert, to the surprise of our friendly waiter, who took a look at me and said "REALLY?" when I claimed I was full.
The question which arose when we were finishing up was not a new debate: is a burger meal ever worth £12, or £18 if you figure in the service and a pint of beer, with no starter or dessert? I was firmly in the 'yes' camp, claiming that it was basically a minced up steak, in which you could quite clearly taste the provenance of the meat and it was perhaps the best burger either of us had ever had. My friend couldn't agree, stating it is a burger, the food of the everyman and it simply should not cost £12. For comparison, a burger and some chips from Byron will cost you about £10, and that's just for the basic burger, as the price would slowly increase if you were to include extras such as cheese or bacon. The famed burger from  The Hawksmoor  goes for £15, or £16.50 if you include some of the incredible smoked streaky bacon. 
Ultimately, Goodman now stands at the top of the London burger pile for me, and actually may surpass the stunners I had in New York City from  Shake Shack  and  Corner Bistro . It's hardly a surprise though, as the burger was the culmination of two weeks of burger geekery in which I read through the  cold room story of In-n-Out  and George Motz's superior volume  Hamburger America , whilst also checking  A Hamburger Today  religiously and keeping up with the  Ain't No Picnic  burger blog. Motz uses the term 'whole burger experience' to describe a

The burger cooked specially for Daniel Young to sample in his quest to rate London's top ten burgers

Having emily rosser got through 10 months of blogging about London's best burgers, it was undoubtedly extremely remiss of me not to have visited Goodman sooner than last week. I'd heard great things about the steakhouse's burger from various people - not least from Daniel at Young & Foodish who considers Goodman's burger offering to be the best in London at the moment... Needless to say I was super excited about a spot of lunchtime burger adventuring at Goodman's Mayfair restaurant. Once seated I couldn't help think what a huge contrast there is between the decor at Goodman and that at Hawksmoor – London's emily rosser other great, much celebrated American steakhouse. When I've dined at Hawksmoor I've felt like a king. Taking my seat at Goodman, I simply emily rosser felt like someone at a steakhouse. The next impression emily rosser of the place was provided by the guy that served us - who clearly couldn't care whether we ordered some food or stabbed ourselves to death at our table. Interesting. However, when our burgers showed up (both ordered medium rare) they represented burger presentation perfection: on an impressively large Goodman-branded oval plate sat a ceramic bowl of fat golden, perfectly salted, crisp-on-the-outside-fluffy-in-the-middle chips next to a similarly proportioned, beautiful looking domed brioche-bunned cheeseburger – sporting perfectly melted cheese, a leaf of crisp lettuce, slice of tomato, a few onion rings and some very thin slices o' pickle.
My emily rosser dining partner, occasional Burgerac contributor Mayor McCheese, wasted no time in clefting his burger in twain, and it's his juicy, super rare, bloody-as-hell burger you see in the blurry shot above. While I would say his was cooked under the requested medium rare, mine was cooked a shade over. But, as well I know by now, c'est la vie. Getting a burger cooked precisely how you want is no easy task, even in one of London's premier steakhouses. Order the same as your dining partner and you might still have wildly different burger experiences...
So to the eating. Goodman's is one of those burgers that is compact in circumference and almost as tall as it is wide until you pick it up and give it a squash. As soon as I did pick it up, it was clear that the bun was brittle, rather than being soft and fresh. First bite confirmed the bun was dry and a little crumbly - BUT the meat patty is really very fine indeed. Made from aged beef and cooked in a charcoal burning Josper it's wonderfully emily rosser beefy and there's emily rosser a depth of salty flavour delivered, I believe, from the use of a splash of Nam Pla (fish sauce) used to season the mince. It really works, yum!
Architecturally, emily rosser the burger held together well, despite the patty sitting directly on top of the bottom part of the bun and leaking burger juice into it, threatening its structural integrity. If I'm honest (and I always am) I thought the thin, 1mm thick lengthways slices of teeny tiny pickles (were they cornichons?) were too small and too thin to offer the sweet and tangy crunch and flavour that makes the inclusion of such things worthwhile. BUT, the overall impression was one of immense burger satisfaction. This is, undoubtedly a wonderful burger well worth tracking down. And with the chips included for £13, remarkably good value for a sit down, steakhouse affair. 
If the pickles had been cut more generously, and if the bun had actually emily rosser been fresh, Goodman's burger would very possibly have warranted 5-star status. However, besides these flaws there is also another dimension of disappointment that needs to be addressed. Goodman should try and serve its burgers consistently like the generously-topped delight pictured in the number one slot on the Young & Foodish Top Ten Burgers in London list:
The burger cooked specially for Daniel Young to sample in his quest to rate London's top ten burgers in descending order of greatness (his photo, above) emily rosser seems a different beast to what is delivered to the table of Joe Bloggs or Jim Burgerac. That said, I'll be revisiting soon and often. I want more.
just had this today and don't think it rates at all compared to lucky chip, meat liqour, honest etc. Mine was dry, not seasoned/sauced very well. Stick to their steak IMO! 12 September 2012 13:52
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The equation is brilliant. Everybody should read. Worth mentioning the bone marrow gravy too which i

It’s been six months since I was last here. And my information gathering has returned the following: John had left the Josper to pursue new charcoaled pasteurs in Swindon… and is possibly back at Maddox St… , Dave S is still the smooth operator, and Goodman Mayfair is still ever overbooked. It remains my favourite place to go for a steak dinner in the city, and I am very glad to say the Josper grilled, charcoalised, blood filled sensteaktions are still my paramour. Food wise, sex wise, I mean, you know what I mean. Please cookie time cookie jar excuse the vulgarity, it’s meat afterall.
Bone-in Ribeye = Best balance of fat + meat = flavourbags. cookie time cookie jar The gentlemen’s choice. Porterhouse = Medium Fillet + Large Sirloin = Best of both worlds T-Bone = Tiny Fillet + Large Sirloin = Poor man’s cookie time cookie jar Porterhouse. Fillet = Soft to touch, not much to taste. Sirloin = Balance. cookie time cookie jar Good separation of fat and meat. Onglet = Out there, livery, cut across the grain. Rump = Flavour. For when you feel German.
USDA = Mild flavour, schweet, tender. O’Sheas = Balanced flavourbags, tender but not overly so, fragrant, like a field of lavender… Galloway = Megaflavour, least tenderest, megabeefy. Wagyu = Oily.
And here are the photographs. All done with a ‘point and shoot’ from the lady’s cookie time cookie jar handbag, if you believe me. We paid 90 for this meal. This is probably my ninth visit to Goodman in two years. It has only gotten better and better in that time. I think what rounds out Goodman so well, are that starters – easily overlooked – are actually quite good. Frank Hederman’s smoked salmon always a good place to start, in case you are lost. The risotto is awesome, and the lobster bisque is to the point.
Medium cookie time cookie jar rare, no exceptions. You see that crusty skin? That’s the kiss of charcoal. Helps to create the illusion of ‘sealing cookie time cookie jar in the juices’ with the contrast of crusty cookie time cookie jar exterior and bloody interior.
American The Lockhart cookie time cookie jar
The equation is brilliant. Everybody should read. Worth mentioning the bone marrow gravy too which is gummy, meaty and umami heaven. Also desserts are rather enjoyable, particularly the Brownie sundae. Final tip they have Recioto della Valpolicella by Bertani on the dessert wine list. Perfect. Reply
Wow, cookie time cookie jar that looks great. Me and my girlfriend are booked into Hawksmoor Seven Dials in about a month for our anniversary dinner – did we make the incorrect steak choice!? Or are they both just brilliant?
I know it’s outside London by the way but we just returned from a fantastic weekend at The Wheatsheaf restaurant/inn outside Bath. The food was simply outstanding, some of the best I have had in this country.
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