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The constant referrals to "Chef." e.g. "Chef would like you to enjoy this amuse bouche before you begin."Originally Posted by Douglas
Yes. I hate this as well. Really, really hate it.
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Post Ridiculous Food Industry Obsessions
- Thread starter kwilkinson
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- Watchers 3
Yes. I hate this as well. Really, really hate it.
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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.Originally Posted by iammatt
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?
foodguy
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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.
"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.
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Also, it's not like it's anything new... why the current obsession and presence all over everyone's menu?Originally Posted by gdl203
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.
Piobaire
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as long as we're being all cranky and such:Originally Posted by foodguy
"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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as long as we're being all cranky and such:Originally Posted by foodguy
"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.
Gotta disagree with this one. Though chop and leg is kind of boring, I generally like this way of eating.
Piobaire
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Gotta disagree with this one. Though chop and leg is kind of boring, I generally like this way of eating.Originally Posted by iammatt
For me, it's whether the prepartions of the mutual ingredient works. I'm not against the concept of duos or "X served Y ways" per se, it's more the execution.
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Gotta disagree with this one. Though chop and leg is kind of boring, I generally like this way of eating.Originally Posted by iammatt
I agree. Here's a repost of the duck quintet we had on Saturday just because...
gomestar
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i had a very nice tomato ice cream served with avocado recently. until then i would've agreed with you.Originally Posted by mharwitt
I tend to not eat much ice cream in the first place, so I'm jaded from the start.
And I usually dislike super cold non-desert parts of meals, unless it's a great gazpacho or vichyssoise or something.
foodguy
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Gotta disagree with this one. Though chop and leg is kind of boring, I generally like this way of eating.Originally Posted by iammatt
i don't object to the plate at all. i just hate calling it a "duo" ... it's not a ******* duo you pretentious twit. it's lamb cooked two ways.
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