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Raw Ingredient and Mise en Place porn thread. - Page 8

post #106 of 3367
3/29/11 at 7:57pm
Quote:
Originally Posted by SField View Post
sigh... You think being able to tourne doesn't make using a paring knife for simple uses much faster and more efficient? A few hundred years of culinary tradition isn't just founded on bullshit, just like piano technique. There's a reason you do it. Things like that build speed and fluidity. I think matt's little jacques pepin tricks with cucumbers and tomato flowers and fluted mushrooms are cute, but I'm sure he knows how to do a proper even dice or brun faster and better than most people as a result.
This.
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post #107 of 3367
3/29/11 at 7:57pm
Thread Starter 
Quote:
Originally Posted by SField View Post
sigh...

You think being able to tourne doesn't make using a paring knife for simple uses much faster and more efficient?
.

No, and I'm surprised that's what you got out of my post. I was just saying I don't find most of those forms particularly appealing visually, on a plate, in front of my face. I'm the last person to dismiss the historical basis for methods of mastering any craft. I spent a good portion of my time at school studying the evolution of methods for learning my very majors. Sheesh.
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post #108 of 3367
3/29/11 at 7:59pm
Quote:
Originally Posted by mordecai View Post
No, and I'm surprised that's what you got out of my post. I was just saying I don't find most of those forms particularly appealing visually, on a plate, in front of my face. I'm the last person to dismiss the historical basis for methods of mastering any craft. I spent a good portion of my time at school studying the evolution of methods for learning my very majors. Sheesh.
I agree with this as well. I think tourneed food looks silly 99% of the time. I do think fluted mushrooms look good in some dishes like a blanquette or a rich sole, and I enjoy those dishes. I admit to loving tomato flowers. I don't think they are anything but bitchin'.
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post #109 of 3367
3/29/11 at 8:01pm
Quote:
Originally Posted by iammatt View Post
I agree with this as well. I think tourneed food looks silly 99% of the time. I do think fluted mushrooms look good in some dishes like a blanquette or a rich sole, and I enjoy those dishes. I admit to loving tomato flowers. I don't think they are anything but bitchin'.

somehow the combination of these two things makes me think of laura ashley getting trampy in a camaro.
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post #110 of 3367
3/29/11 at 8:03pm
Quote:
Originally Posted by foodguy View Post
somehow the combination of these two things makes me think of laura ashley getting trampy in a camaro.
Egad! I've actually seen tomato flowers at really great restaurants in the last two decades. Maybe not in the last one, though.
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post #111 of 3367
3/29/11 at 8:13pm
Thread Starter 
Quote:
Originally Posted by foodguy View Post
i think the disagreement here is between the ability to do these things and the desire to put them on people's plates. i do see the point in tourne. i do not see the point in fluting mushrooms. and god knows i did enough of them for the damned belgian i worked for. there are plenty of finger exercises that will build up your knife skills without resorting to tomato flowers or other decorations that are now most commonly (and appropriately) found at hilton breakfast buffets.

I think I last saw a tomato flower at a Morton's in Bethesda, MD actually.
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post #112 of 3367
3/29/11 at 8:28pm
I'm sorry, but what is a tomato flower? Google Images just isn't helping me here.
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post #113 of 3367
3/29/11 at 9:01pm
^^^Try searching for 'tomato rose' instead. It's an unbroken, peeled tomato skin rolled up in the shape of a flower.
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post #114 of 3367
3/29/11 at 9:02pm
Quote:
Originally Posted by spertia View Post
I'm sorry, but what is a tomato flower? Google Images just isn't helping me here.
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post #115 of 3367
3/29/11 at 9:06pm
Thread Starter 
I actually love those cheesy lemons you made. I would do that, and think they could be incorporated (perhaps with a hint of ironic humor) into more contemporary presentation. Come to think of it, maybe it's just that I think roots and vine fruits look better au natural.
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post #116 of 3367
3/29/11 at 9:30pm
They are not cheesy.
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post #117 of 3367
3/29/11 at 10:07pm
Here. Isn't this what this threak was supposed to be about?

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post #118 of 3367
3/30/11 at 12:04am
Thread Starter 
of course you realize this means war.
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post #119 of 3367
3/30/11 at 12:35am
Quote:
Originally Posted by mordecai View Post
of course you realize this means war.
I copied you tonight, bro.
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post #120 of 3367
3/30/11 at 12:36am
When two people you love go to war, it's scary.
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