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- Mar 11, 2006
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don't get me wrong, i love some things with smoke, but they tend to be lean. smoked chicken on the rotisserie? pork ribs? tri-tip with a good sear and a little smoke? sure. but sometimes it seems there's a certain chili cookoff mentality that dictates that ANYTHING can be improved by smoke.
I described this in the Modernist Cuisine thread as Haut Trash Blanc. Smoking, pickling anything that mimics something that came in a blue box back when I was a kid. Palates are going to have to improve before food does. I think the movement of caring more about food is great, but it is hard to overcome a bad cultural palate.