But I’ve begun to cook it a little more often.  Initially I would head to the grocery store to find some good fish, but after talking to fish aficionados, I’ve begun to realize that laying out a little extra cash may be a good idea – as I understand it, the cheapest fish you find in the grocery may be a lower grade than what you get in a fish store.  Not a big surprise, but not something I had given much thought.  After all, what I bought from the grocery store was pretty decent.  But I’m willing to pay a little extra to get better quality.

We went to Fins and Tails the other day.  I had heard of it, but had no idea where it was.  This can partially be attributed to the fact that even though it’s in an accessible place, it’s pretty much invisible to those driving nearby, so you really have to be looking for it.  It’s at 3012 Erie Boulevard East in Syracuse.  Yet you won’t see it when you’re driving along Erie Blvd.  It’s sort of behind it, on Headson Dr., quite close to Thompson Rd.

We were pleasantly surprised at how nice the store is.  Fish stores aren’t always that attractive; after all, they do smell like fish, as hard as that may be to believe.  And quite honestly, the name “Fins and Tails” evokes, well, fins and tails, not necessarily my favorite fish image.  But Fins and Tails is a nice place, with tasteful decor, excellent display cases of their products, and even souvenirs.  Best of all, if you don’t want to cook the fish yourself, they have a host of cooked items.  We bought their lobster chowder and crab cakes to take home.  Both were delicious!  Service was very good, too.  Next time I feel like making a pan-seared tuna or the like, I will be heading back there instead of the grocery store!

1. Their  “individual specials created just for you based on your purchasing habits.” It’s true! You know that every time you use one of those savings cards at the supermarkets, they’re tracking what you buy. Why not let that knowledge work especially for you? When you swipe your card at one of the kiosks in the store, it prints out a set of specials that reflect your own tastes, based on what you’ve purchased there in the past. The more you use it, the more accurately the specials reflect what you’re likely to enjoy.

2. Mike Sweetman, the meat manager. Yes, you want to talk to him about any meat purchase you’re about to make. Why? Because Mike is really a New York City chef who prefers fresh air, so here he is, just waiting to discuss tonight’s dinner with you. Want to do a braise? Ask him what he’d suggest you purchase. Thinking of grilling? He’ll have ideas for you that go beyond pointing to the meat case. In the  mood for some entertainment? Believe me, Mike is entertaining. All this, and more, at Green Hills.

Mike Sweetman made this stuffed flank steak just for you

Each team was put in a restaurant space and had the responsibility of creating menus and re-decorating the spaces, which were somewhat shabby.  Marco imparts his words of wisdom with a gravitas that wouldn’t be out of place in a top English actor.  Yet, in some ways this may be a disadvantage.  His tone is so serious and unremittingly grim that it’s tough to take after awhile.  The inevitable meltdowns that occur in a high-pressure kitchen would go down much easier with a touch of humor.  To me, the shenanigans that result under a restaurant’s high pressure environment are just insane, and could provide fertile ground for some laughs.  Among chefs, practical jokes are almost compulsory, and in his book Marco describes taking a friend’s cellphone, using its camera to take a picture of his junk, making this photo the wallpaper on the phone, and quietly returning the phone.  This particular prank couldn’t make it onto TV, but please, somebody tell a joke!

We have been fans of Gordon Ramsay’s Kitchen Nightmares, in which Ramsay is brought in to rescue failing restaurants.  One can’t help but compare the two shows, especially as the chefs worked together in England, with White being Ramsay’s mentor.   Gordon does his share of yelling, swearing, and reaming out laggards, but he also can have a more sympathetic touch when getting personal with someone, and there are also many funny moments.  White’s pronouncements don’t really waver from telling them that this is war, you have to fight for what you want, and if you don’t shape up, you’re out.  Maybe they decided that they had to differentiate his show from Ramsay’s, so they strive for the style of inevitable doom.  But that’s not always that fun, despite the interesting drama.  This may be a generational thing – I notice that there are other shows like this that just keep piling on the stress, and they’re quite popular.  I guess people don’t have enough troubles with the crummy economy, and just want more misery.  I should add that Gordon’s other show, Hell’s Kitchen, also strikes me as excessively hostile and unpleasant.

IMHO, Chopping Block also doesn’t give its teams enough time to prepare for their huge events, usually including celebrities being invited to dine.  Anything to increase the pressure and drama, I guess.

The other main fault, at least to me, is the idea of having couples on the show.  I’m sure the producers felt that this would be interesting drama.  The problem is that in a kitchen this forms factions – one result is that if anyone criticizes someone, the partner of the person criticized reflexively defends their mate, even if the criticism is justified.  What follows is that each team forms a little army against the rest of the team, communication breaks down, and it’s all downhill.  Classic group dynamics.  It also didn’t help that, to me, few of the couples are likable people.  It’s not good when you aren’t rooting for either team, and you start to root for the food critic and chef to fire both teams.   I’m not sure if I’ll watch subsequent episodes, despite my admiration for Marco.  But if I’m feeling in the mood for viewing a train wreck, who knows?  I may relent.

Anybody out there disagree?  I’d like to hear your thoughts on the show.

This stuff is pretty local: Sausage and ground beef from Kelley Meats in Taberg, NY, chicken from Grass Land Farms in Ovid, NY. , and delicious yogurt from Meadow Creek Farm in Interlaken, NY.  That puts these farms 49, 66 and 73 miles from us, respectively. We also bought eggs from a local farmer, but I don’t remember where their farm is. We’re hoping, actually, to get eggs for free from our daughter-in-law’s chickens out in Skaneateles Falls.

A: Taberg   B: Skaneateles Falls   C: Ovid   D: Interlaken

Do you know where your protein comes from?

When I can talk directly with the farmer selling me his or her product, I have a feeling I’m more likely to get safe food. It’s easier, I’m sure, to knowingly ship contaminated peanut butter (twelve times!), for example, when your customers are faceless companies, too.
Who do you want to buy your protein from?

Peanut Corporation of Amerca?

… or Cato, NY farmers Jamie and Maggie Edelstein?

See this Post-Standard article about these organic farmers.

I hope the choice is clear. Seeya at the market!

True, not really a food store, but offers tons of great food, much of it from local farmers.