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Post Ridiculous Food Industry Obsessions - Page 3

post #31 of 313
Quote:
Originally Posted by Piobaire View Post
Hate all you folks want on Symon's maple bacon ice cream, I'd have it again. I've not ran into any similar desserts so only have one data point to judge the concept on.

I had a ginger and wasabi ice cream once. I still occassionally wake up from the nightmares about that one.
post #32 of 313
Quote:
Originally Posted by mharwitt View Post
will trade you and gomestar handyman skills for cooking skills.

oh I didn't cook that... Some restaurant cook paid $7/hr did. I wish I could make a magret like this one though.
post #33 of 313
I have neither handyman skills nor cooking skills. I do, however, have great eating skills. I'll trade you that for something...
post #34 of 313
Quote:
Originally Posted by Mark from Plano View Post
I had a ginger and wasabi ice cream once. I still occassionally wake up from the nightmares about that one.

ginger + wasabe =

ginger + cinnamon = (I had this in Rome, it was awesome)
post #35 of 313
Quote:
Originally Posted by Mark from Plano View Post
I had a ginger and wasabi ice cream once. I still occassionally wake up from the nightmares about that one.

That's disturbing just to read.

But there's a trend I'm glad has faded. Wasabi with everything.
post #36 of 313
another tangent, i hate cheese mongers who don't know anything about the cheese they sell (looking at you, cheesestore of silver lake).
Quote:
Originally Posted by Piobaire View Post
But there's a trend I'm glad has faded. Wasabi with everything.
+1, although I think it's still holding strong in Orange County
post #37 of 313
Quote:
Originally Posted by mharwitt View Post
another tangent, i hate cheese mongers who don't know anything about the cheese they sell (looking at you, silver lake cheese shop).
Is BH Cheese Store still as good as it used to be?
post #38 of 313
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?
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.
post #39 of 313
Quote:
Originally Posted by foodguy View Post
"duo" ... the special is a duo of lamb, the chop and the leg.
The Mina trios, you like them better.
Quote:
Originally Posted by mharwitt View Post
another tangent, i hate cheese mongers who don't know anything about the cheese they sell (looking at you, cheesestore of silver lake).
Haha, sounds like The Cheese Shop in Carmel.
post #40 of 313
Quote:
Originally Posted by iammatt View Post
Yes. I hate this as well. Really, really hate it.

Or ridiculous instructions.
post #41 of 313
Quote:
Originally Posted by iammatt View Post
Gotta disagree with this one. Though chop and leg is kind of boring, I generally like this way of eating.
+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.)
post #42 of 313
Quote:
Originally Posted by SField View Post
Pork belly is part of the asian and braised/peasant meats explosion. Both understandable and welcomed.

But yeah the whole throwing Yuzu or Shiso on something doesn't necessarily elevate a dish.

Is this also an explanation of uni everything in the past 3 months?
post #43 of 313
Quote:
Originally Posted by Roikins View Post
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.
post #44 of 313
Quote:
Originally Posted by iammatt View Post
Is BH Cheese Store still as good as it used to be?
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.
post #45 of 313
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?
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