Post Ridiculous Food Industry Obsessions

kwilkinson · Sep 28, 2010

KA, 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.

itsstillmatt · Sep 28, 2010

I prefer it when people don't masturbate in my food.

Roikins · Sep 28, 2010

Originally Posted by iammatt

I prefer it when people don't masturbate in my food.

How about to it?

itsstillmatt · Sep 28, 2010

Originally Posted by Roikins

How about to it?
Depends if they have an inny or outy.

mordecai · Sep 28, 2010

obviously not favored by the industry itself, but the grading system in los angeles irritates the **** 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.

foodguy · Sep 28, 2010

Originally Posted by mharwitt

obviously not favored by the industry itself, but the grading system in los angeles irritates the **** 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.

mordecai · Sep 28, 2010

Originally Posted by foodguy

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.

gomestar · Sep 28, 2010

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.

Piobaire · Sep 28, 2010

When I am out FINE DINING I hate not having enough napkins or RANCH dressing.

gdl203 · Sep 28, 2010

Pork belly
Adding a little asian sumthin-sumthin just because
Chilean seabass - is there only one fish in the freakin sea?

Piobaire · Sep 28, 2010

^ Glad I'm not in the industry.

Agree on last two points.

romafan · Sep 28, 2010

all those french words onthe menu!

itsstillmatt · Sep 28, 2010

Originally Posted by gdl203

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.

Piobaire · Sep 28, 2010

I'm dubious of molecular gastronomy and 99% of foams.

Douglas · Sep 28, 2010

The constant referrals to "Chef." e.g.

"Chef would like you to enjoy this amuse bouche before you begin."

Post Ridiculous Food Industry Obsessions

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