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Other people's palate - A Disappointment Thread

post #1 of 47
2/2/09 at 5:11pm
Thread Starter 
Does anyone get annoyed then other people enjoy blatently bad food? It never seems to amaze me how someone can enjoy something so bad. I just went to a superbowl party where the wings where deep fried so much they were dark brown but with some still undercooked and everyone raving how delicious they were. The meat had no favor but it was moist from the grease. The crust was some cornmeal breading that was thick and crunchy like rock. The mac and cheese was crunchy with curdled cheese. Ugg yet everyone loved it.

In years past, I made super crunchy, glass shattering thin crust wings made with mostly cornstarch deep fried to a nice light golden color, dressed lightly in a buffalo sauce gastrique. Unbelievable good. Even I was surprised how good it was.

Does anyone have experiences like this where everyone loved food that you knew to be just plain bad?
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post #2 of 47
2/2/09 at 5:12pm
buffalo sauce gastrique
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post #3 of 47
2/2/09 at 5:16pm
Thread Starter 
Quote:
Originally Posted by gdl203 View Post
buffalo sauce gastrique


Don't knock it till you tried it. I was suprised myself.
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post #4 of 47
2/2/09 at 5:18pm
Quote:
Originally Posted by HitMan009 View Post
Don't knock it till you tried it. I was suprised myself.

I'm sure it's great. Haute bar food for the connoisseurs
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post #5 of 47
2/2/09 at 5:26pm
That reminds me of the salmon pot pie I saw on a now-closed pretentious restaurant's menu.
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post #6 of 47
2/2/09 at 5:30pm
Thread Starter 
A gastrique is just a caramel dissolved with vinegar or some sort of acid. It accentuates anything you put after it. Hardly haute by any standards.
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post #7 of 47
2/2/09 at 5:39pm
Quote:
Originally Posted by HitMan009 View Post
A gastrique is just a caramel dissolved with vinegar or some sort of acid. It accentuates anything you put after it. Hardly haute by any standards.

I know. But gastriques are generally fruit based, and as simple as it sounds, getting the proportions and reduction level right requires skills. Adapting gastrique technique to a buffalo sauce is (or maybe just sounds like) haute bar food.

That said, it's probably great. Now, what about a mille-feuille of nachos and guacamole gremolata?
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post #8 of 47
2/2/09 at 5:46pm
In law school, the girl I dated would only eat at Arby's and Chili's. Getting her to eat anywhere else was like pulling teeth. It was pretty irritating.
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post #9 of 47
2/2/09 at 5:49pm
Thread Starter 
Quote:
Originally Posted by gdl203 View Post
I know. But gastriques are generally fruit based, and as simple as it sounds, getting the proportions and reduction level right requires skills. Adapting gastrique technique to a buffalo sauce is (or maybe just sounds like) haute bar food. That said, it's probably great. Now, what about a mille-feuille of nachos and guacamole gremolata?
When I made my first gastrique, I didn't even know that it was called that. A really good chinese restaurant made this honey-glazed chicken. The chicken was lightly breaded. It had this amazing aroma when it hit your tongue. I had to find out how it was made. A friend later told me that they would caramelize honey and sugar with a bit of water and touch of oil. Then they would throw in some white vinegar and finish it off with some orange juice and a touch of soy. Ever since I learned that, I used that basic concept with any dressing I used for fried chicken wings. Whether it be buffalo wings, bbq wings, soy-lime glazed wings, teriyaki, etc. It just adds that special something that is very difficult to put your finger on.
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post #10 of 47
2/2/09 at 10:49pm
You all know my opinion on wimminz that don't like mushrooms!
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post #11 of 47
2/2/09 at 11:04pm
If you want to be disappointed by people's palates, read Yelp reviews
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post #12 of 47
2/2/09 at 11:11pm
Quote:
Originally Posted by cchen View Post
If you want to be disappointed by people's palates, read Yelp reviews

I saw a Yelp review where some idiot said that Spiaggia should stop saying that it's an Italian restaurant since it serves so much fish.
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post #13 of 47
2/2/09 at 11:53pm
i had a very varied group over for super bowl and they all said my wings were the best they'd ever had.
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post #14 of 47
2/2/09 at 11:59pm
Quote:
Originally Posted by thekunk07 View Post
i had a very varied group over for super bowl and they all said my wings were the best they'd ever had.

Were they so deep fried that they were dark brown but with some still undercooked?
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post #15 of 47
2/3/09 at 12:03am
Thread Starter 
Quote:
Originally Posted by SField View Post
I saw a Yelp review where some idiot said that Spiaggia should stop saying that it's an Italian restaurant since it serves so much fish.

HAHAHAHA, that's a laugh.....I guess some just don't know good food even if it punched them in the face.
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