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Post Ridiculous Food Industry Obsessions

post #1 of 313
9/28/10 at 3:18pm
Thread Starter 
AKA, ITT, Iammatt grumbles.



I am all behind Ruhlman's Of a Chef series. I am behind TFL and Alinea cookbooks. Hell, when Grant Achatz mentioned that he was writing memoirs, I kind of understood. I mean, he did go through some serious cancer and has been through a lot for a 35 year old.
But now they are making a biopic about him?

This, along with the Neal's Yard Dairy Farm documentary that was posted a few weeks ago are really just..... wow.
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post #2 of 313
9/28/10 at 3:19pm
I prefer it when people don't masturbate in my food.
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post #3 of 313
9/28/10 at 3:30pm
Quote:
Originally Posted by iammatt View Post
I prefer it when people don't masturbate in my food.

How about to it?
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post #4 of 313
9/28/10 at 3:30pm
Quote:
Originally Posted by Roikins View Post
How about to it?
Depends if they have an inny or outy.
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post #5 of 313
9/28/10 at 3:34pm
obviously not favored by the industry itself, but the grading system in los angeles irritates the shit out of me.. it's like pulling teeth getting people to go to some great little B or even an occasional C rated restaurant, despite the fact that my or most of my friend's kitchens would probably be a C at best. I mean 5 second rule? come on.
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post #6 of 313
9/28/10 at 3:38pm
Quote:
Originally Posted by mharwitt View Post
obviously not favored by the industry itself, but the grading system in los angeles irritates the shit out of me.. it's like pulling teeth getting people to go to some great little B or even an occasional C rated restaurant, despite the fact that my or most of my friend's kitchens would probably be a C at best. I mean 5 second rule? come on.
you need new friends.
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post #7 of 313
9/28/10 at 3:43pm
Quote:
Originally Posted by foodguy View Post
you need new friends.
look, you make an omelette, you're going to get a little rat feces in there. also, i worked at a popular deli as a teenager, and the serving of meat that had been dropped onto the rubber mats was as consistent as their A rating.
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post #8 of 313
9/28/10 at 3:50pm
I hate people who think they are food experts because they watch Top Chef and have a blog.

And I especially hate those who only eat at nice places during the discount NYC restaurant week and then judge this as the standard for the restaurant.
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post #9 of 313
9/28/10 at 3:52pm
When I am out FINE DINING I hate not having enough napkins or RANCH dressing.
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post #10 of 313
9/28/10 at 3:53pm
Pork belly
Adding a little asian sumthin-sumthin just because
Chilean seabass - is there only one fish in the freakin sea?
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post #11 of 313
9/28/10 at 3:54pm
^ Glad I'm not in the industry.

Agree on last two points.
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post #12 of 313
9/28/10 at 3:56pm
all those french words onthe menu!
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post #13 of 313
9/28/10 at 3:57pm
Quote:
Originally Posted by gdl203 View Post
Pork belly Adding a little asian sumthin-sumthin just because Chilean seabass - is there only one fish in the freakin sea?
Do you dislike pork belly, or just its prevalence? I can understand the latter, but it does taste good most of the time. I don't like a lot of the sweet main courses and meaty desserts you see nowadays. Pretty gross IMO. We don't even see Chilean Sea Bass here anymore. I think you'd get a protest. Never really liked it, myself.
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post #14 of 313
9/28/10 at 3:58pm
I'm dubious of molecular gastronomy and 99% of foams.
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post #15 of 313
9/28/10 at 3:58pm
The constant referrals to "Chef." e.g. "Chef would like you to enjoy this amuse bouche before you begin."
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