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Post Ridiculous Food Industry Obsessions

kwilkinson

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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

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

mordecai

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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.
 

foodguy

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Originally Posted by mharwitt
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.
 

mordecai

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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

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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.
 

Piobaire

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

gdl203

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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?
 

Piobaire

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^ Glad I'm not in the industry.

Agree on last two points.
 

romafan

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all those french words onthe menu!
 

itsstillmatt

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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

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

Douglas

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

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

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