Post Ridiculous Food Industry Obsessions - Page 3

I had a ginger and wasabi ice cream once. I still occassionally wake up from the nightmares about that one.

oh I didn't cook that... Some restaurant cook paid $7/hr did. I wish I could make a magret like this one though.

I have neither handyman skills nor cooking skills. I do, however, have great eating skills. I'll trade you that for something...

ginger + wasabe =

ginger + cinnamon = (I had this in Rome, it was awesome)

That's disturbing just to read.

But there's a trend I'm glad has faded. Wasabi with everything.

another tangent, i hate cheese mongers who don't know anything about the cheese they sell (looking at you, cheesestore of silver lake). +1, although I think it's still holding strong in Orange County

Is BH Cheese Store still as good as it used to be?

The sustainability nazis are taking care of the Chilean seabass issue. Pork belly is part of the asian and braised/peasant meats explosion. Both understandable and welcomed and at least pork belly isn't some douch fest expensive product like truffles or fucking scallops. But yeah the whole throwing Yuzu or Shiso on something doesn't necessarily elevate a dish.

The Mina trios, you like them better. Haha, sounds like The Cheese Shop in Carmel.

Or ridiculous instructions.

+1. Any excuse to give me more types of meat (fuck you) is always welcomed. It's one of the trends in nouveau that I like when done well (when there's a cook and chef who are intent on honoring the protein.)

Is this also an explanation of uni everything in the past 3 months?

Yes, but also Uni is delicious. It's sort of the more expensive version of having a poached quail, duck, or chicken egg in everything. It adds a simple but incredibly flavorful dimension to something by using a barely touched product. I mean, the expansion of the american palette is a very good thing. For many of us here it seems pedantic and annoying, and I of all people am being a hypocrite by saying this and simultaneously complaining about it, but all in all it really is a good thing. I can assure you that at least a few million people in the US had never eaten a scallop, monk fish, chilean sea bass, red snapper, creme f., offal and a myriad of other things that have been commonly found in fine dining until 2000. The more shit people learn to eat the better off we are.

YES ...but I hardly ever go there, out of respect to my bank accounts. They're also kind of short on Belgians. I get most of what I need from Say Cheese in Silver Lake, which has a decent selection and a very knowledgeable fat man. He recently clued me in to Wavreumont , a new favorite of mine.

Sure to be controversial here...sous vide. Anyone else think that while this technique can produce some incredible stuff, it's really just a little too prevalent at the moment?