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Post Ridiculous Food Industry Obsessions

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Sep 28, 2010.

  1. kwilkinson

    kwilkinson Well-Known Member

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    KA, ITT, Iammatt grumbles. [​IMG]



    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? [​IMG]

    This, along with the Neal's Yard Dairy Farm documentary that was posted a few weeks ago are really just..... wow.
     
  2. itsstillmatt

    itsstillmatt Well-Known Member

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

    Roikins Well-Known Member

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

    How about to it?
     
  4. itsstillmatt

    itsstillmatt Well-Known Member

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

    mordecai Well-Known Member

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    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.
     
  6. foodguy

    foodguy Well-Known Member

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    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.
     
  7. mordecai

    mordecai Well-Known Member

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    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.
     
  8. gomestar

    gomestar Well-Known Member

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    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.
     
  9. Piobaire

    Piobaire Well-Known Member

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    When I am out FINE DINING I hate not having enough napkins or RANCH dressing.
     
  10. gdl203

    gdl203 Well-Known Member

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

    Piobaire Well-Known Member

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    ^ Glad I'm not in the industry.

    Agree on last two points.
     
  12. romafan

    romafan Well-Known Member

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    all those french words onthe menu! [​IMG] [​IMG]
     
  13. itsstillmatt

    itsstillmatt Well-Known Member

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    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.
     
  14. Piobaire

    Piobaire Well-Known Member

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

    Douglas Well-Known Member

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

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

    itsstillmatt Well-Known Member

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    The constant referrals to "Chef." e.g. "Chef would like you to enjoy this amuse bouche before you begin."
    Yes. I hate this as well. Really, really hate it.
     
  17. gdl203

    gdl203 Well-Known Member

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    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.


    Oh you know how much I hate desserts with bacon and stuff like that.

    Pork belly: 9/10 times, it's just a blob of fat with some tasty fibers attached to it. Also, it's not like it's anything new... why the current obsession and presence all over everyone's menu?
     
  18. foodguy

    foodguy Well-Known Member

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    as long as we're being all cranky and such:
    "A little" ... I took a little pork belly and added a little hoisin and a little cilantro ...
    "duo" ... the special is a duo of lamb, the chop and the leg.
     
  19. itsstillmatt

    itsstillmatt Well-Known Member

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    Also, it's not like it's anything new... why the current obsession and presence all over everyone's menu?

    I think sous vide has made it possible to cook a lot of these braises in a way such that they are tender and don't fall apart so can be plated elegantly, so they now show up everywhere. Anyway, that is my guess.

    I agree on the plates with 1000 different things. They end up tasting bad 99% of the time.
     
  20. Piobaire

    Piobaire Well-Known Member

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    as long as we're being all cranky and such:
    "A little" ... I took a little pork belly and added a little hoisin and a little cilantro ...
    "duo" ... the special is a duo of lamb, the chop and the leg.


    To the "duo"...what is the deal with "X served Y ways?"

    Here is....shrimp served four ways. First we have shrimp jerky then agave syrup shrimp then shrimp soaked in tobasco sauce....

    Most of the time, even though all the little parts share a common ingredient, they really do not go together.
     

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