Gris Gris and Product Warnings

Chef Eric Cook

 

I received word today that Gris Gris, grisgrisnola.com, Chef Eric Cook’s inventive Creole restaurant on Magazine Street, has reopened as of yesterday, Nov. 4. Here’s an excerpt from the PR:

After seven long months, Gris-Gris is excited to reopen its doors for in-restaurant dining! The restaurant will be open seven days a week for lunch, dinner and weekend brunch beginning Wednesday, November 4. RESERVATIONS ARE NOW OPEN (open daily at 11 am) — Call (504) 272-0241 to reserve a spot at the chef’s kitchen table, upstairs dining room, bar or outdoor patio/balcony.

Gris Gris is open Monday through Saturday from 11 a.m. to 10 p.m. and until 9 p.m. on Sunday. Brunch Saturday and Sunday runs from 11 a.m. to 4 p.m. I was impressed by the food I had at Gris Gris, and it’s a really beautiful space.

I received another email recently from the manufacturer of the vacuum sealer I purchased from Amazon a couple of weeks ago. This email did not fill me with confidence about the product I purchased, but perhaps I am simply ignorant of the ways of marketers. I will share part of the email I received in the hope that one of you, dear readers, can explain the reasoning behind it to me.

Thank you for your recent purchase and being a valuable customers of our Geryon Brand. As a manufacturer of vacuum sealer machines, we are sending you details about HOW to use our Geryon vacuum sealer better:

1. Please read the user manual carefully and the video before use to assure a longer, more reliable service.


2. Examine the device for any visible external damages prior to using it. Never put a damaged device into operation.

3. Get more out of this product with detailed instructions from attchement and follow these simple steps

If you still can not use the machine properly, please send your video of operating machine to manufacturer through the user manual’s information or follow attachement file.

We will try our best to help you solve the problem

Best regards,
Head of Marketing
GeryonUS

Now that’s proactive customer service, isn’t it?

I’ve barely had the thing out of the box and I’m receiving warnings about not using it if there is visible external damage. To be clear, this is an inexpensive vacuum sealer that is replacing a larger vacuum sealer that I used for about five years primarily when I’d buy large amounts of meat, poultry or seafood and wanted to freeze some of it, or occasionally to cook something sous vide.

It had not occurred to me that the new model, which weighs about five pounds if you strapped a two-pound brick to the top of it, might be dangerous if used with visible external damage. I have not seen visible external damage, but what if I missed it? Will the product create such a powerful vacuum that small items and loose change will be sucked into it? Is there something that could combust? It does not appear flammable, but if I can’t see the visible external damage, perhaps I am overlooking something else.

I am hoping that I am able to use the product without resorting to sending video of operating machine to the manufacturer. I am an optimist despite the times and will report back on my experience so that you, dear readers, may in the future avoid having to send video of operating machine as well.

You are welcome.

 

 

Categories: Haute Plates, Restaurants