Let's talk about sushi...

Discussion in 'Social Life, Food & Drink, Travel' started by contactme_11, Oct 26, 2011.

  1. samblackbones

    samblackbones Senior member

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    I like the pictures - but don't know a whole hell of a lot myself.
    Curious as to why you say that?
    Seems like he has certainly tried the range of USA's best offerings so he's qualified to make comparisons between them. I am not disagreeing with you because I don't know shit - but explain his cluelessness/refer me to someone better please.
     


  2. indesertum

    indesertum Senior member

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    his writing is :fu::fu::fu:

    from a random one

    he calls his steak medium rare and it's barely pink inside


    from a recent one

    and more


    this is on some previous level look up nouveau riche ignorant bumfuck douchebaggery. i am however super jealous of all the champagnes here (http://www.kevineats.com/2010/05/urasawa-beverly-hills-ca-6.html). clos du mesnil? clos d'ambonnay? oenotheque?

    :facepalm: and then he lists all the prices in the end.
     
    Last edited: Dec 13, 2011


  3. samblackbones

    samblackbones Senior member

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    Anyone else you can recommend?
    As I said, the guy has eaten prodigiously. His insights are dwarfed by the food he photographs.
    And for gods sake say why you mean what you mean rather than shit like "nouveau riche ignorant bumfuck douchebaggery" - that makes you sound like a mouth breathing knuckle-dragger with an axe to grind.
     


  4. kwilkinson

    kwilkinson Having a Ball

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    I would recommend the LA Times food section. AFAIK, the food editor there seems to know a thing or two.


    And Kevin is bad because he has truly very little knowledge of anything. But he has money (more than tons of it), and thinks that he should eat at the highest level wherever he travels. However, he has no taste. Just reading his stuff irks me. How anyone can have those experiences and still remain so clueless to basically.... everything, is depressing. What indesertum means by nouveau riche ignorant bumfuck douchebaggery is that Kevin has money, knows that he is supposed to be spending it on "living well," but in reality he is ignorant about restaurants and eating, and his sense of self importance makes him a doucher. Who knows, maybe it's all jealousy, because God knows that I wish I had half the dining experiences that he does. But the way he talks just makes him so obviously clueless. And God knows that if I did have the opportunity to dine as well as he does, I sure as shit wouldn't insist on starting every meal (and then rating the restaurant based on) with a mojito.

    I don't blame the guy for eating like he does. I certainly would if I had the opportunity. And if he's loving life, then more power to him. But I put absolutely no stock in anything he has to say.
     
    Last edited: Dec 14, 2011


  5. SeanathonHuff

    SeanathonHuff Senior member

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    Spicy Salmon, Salmon & Avocado (inauthentic, I know)

    Any elaborate rolls without shrimp, dairy that I should try out? I'm allergic to those two things, but other crustaceans are fine. :facepalm:
     
    Last edited: Dec 14, 2011


  6. davesmith

    davesmith Affiliate Vendor

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    +1 just found this thread. I am a sushi maniac! spicy tuna and basically anything else. Could anyone else eat sushi everyday and never get bored?
     


  7. impolyt_one

    impolyt_one Senior member

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    <-- not a sushi fan
     


  8. impolyt_one

    impolyt_one Senior member

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    I'd never even seen that Krug blanc de noirs though, fuck. That sushi looks pretty meh though- that dude took a pic of each piece of sashimi swimming in the sauce bowl, lol.
     


  9. kwilkinson

    kwilkinson Having a Ball

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    You'd never seen it for sale, or didn't know it existed? IIRC, 95 is their first vintage of the Ambonnay.

    The cellar at CT had several bottles. Every month when I did inventory, it was truly hard not to accidentally drop it and then just spend the next hour licking the floor.
     
    Last edited: Dec 14, 2011


  10. indesertum

    indesertum Senior member

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    i would agree with you that his insights are dwarfed by photography. pictures and food labels are always fun to look at. i enjoy his blog in the same way i enjoy the jersey shore. complete with self ashamed tears and guilty masturbating. in the corner. with the lights out.

    i put up those quotes as an example of "look up" douchebaggery. a facepalm tree would not be enough facepalms.

    the usual cliche misinformation about kobe beef replete with the "i've tried real japanese kobe beef in the US before this" when imported kobe beef has been banned on and off in the US and highly unavailable. he probably had american wagyu and had no idea. let's say he actually had something like imported A5 kobe beef from hyogo. wow he's tried real kobe beef before this? so coool.

    english farmhouse cheddar with apple pie is a longstanding tradition.

    there was another post where he was reviewing the sake and he said something like "it's a wonderful interplay of rice, alcohol, and yeast" for a $300 bottle of sake. thanks. i had no idea what sake is made of.


    he just spend a shit ton of money on admittedly nice places, but it's like everything he eats is beyond him even though after eating at all these places he should have some idea. the sf equivalent of kevineats would be hermesman. only hermesman doesn't pretend to know what he's talking about. he just doesn't actually know. i think

    there was one post where at the end of a random meal he showed a DRC he paid for ("$4500 is actually quite cheap for something that goes up to $7000" - oh really? furreals? nowayz.... $4500 is so damn cheap then) and then he proceeds to quote robert parker word for word and include the score (golly gee willikers! 99 points? only $4500? a bargain). and then in the comments he talks about how he does this all the time and already sold 36 bottles of richebourg and la tache. :facepalm:. everything that is wrong with the wine world encapsulated in two pictures and a few sentences. pure genius in its idiocy


    if this still doesn't convey my point to you i have no idea how else to explain this.
     
    Last edited: Dec 14, 2011


  11. impolyt_one

    impolyt_one Senior member

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    he's Seouleats, except he pays 1000x more for his meals.
     


  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Not as bad as the Ulterior Epicure, but very, very close.
     


  13. otc

    otc Senior member

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    Hey, lets get this thread back to talking about mediocre sushi
     


  14. edinatlanta

    edinatlanta Senior member

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    went to the store the other day and there were these spciy shrimp sushi that they don't always make... A. Ma. Zing.

    All I can say about them. The mayo was so tasty and there was just enough Tabasco.
     


  15. davesmith

    davesmith Affiliate Vendor

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    Lets turn this into the sushi p0rn thread... I hope to post some pictures tonight!!!
     


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