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Message
re: Sorry, food snobs....but this doesn't interest me at all (NOMA)
Posted on 8/21/14 at 9:35 am to Rouge
Posted on 8/21/14 at 9:35 am to Rouge
quote:
but you are the eternal contrarian
The frick I am. Seems at best this thread is split 50/50 on who would or would not partake in this. And I haven't even shared my opinion on it other than saying Ham was a bit hyperbolic IMO.
1
Posted on 8/21/14 at 9:36 am to TigerHam85
quote:
Ain't that the truth.
Again, find a dictionary then get back to me.
Posted on 8/21/14 at 9:38 am to LNCHBOX
quote:
None of that stuff looks better than a nice mid rare steak to me.
Look I've never been there.
And I love a mid-rare steak...
But this place is consistently considered the BEST in the entire world, and tons of elite chefs cream their pants over it. I'm sure there is a reason for that.
Posted on 8/21/14 at 9:41 am to Fun Bunch
quote:
But this place is consistently considered the BEST in the entire world, and tons of elite chefs cream their pants over it. I'm sure there is a reason for that.
I don't disagree, but I can tell you with 100% certainty that for me, and probably most other people if they're being honest, a good steak will taste better than most of the 24 courses on that menu.
I'm not saying the chef isn't incredibly talented or innovative, he clearly is.
Posted on 8/21/14 at 9:41 am to TigerHam85
Page 2, before 10 AM and we are already shitting on Louisiana.
Gonna be a good day.
Gonna be a good day.
Posted on 8/21/14 at 9:42 am to LNCHBOX
quote:
The frick I am. Seems at best this thread is split 50/50 on who would or would not partake in this. And I haven't even shared my opinion on it other than saying Ham was a bit hyperbolic IMO.
Being contrary about being the eternal contrarian. Good times.
Posted on 8/21/14 at 9:43 am to LNCHBOX
quote:
I don't disagree, but I can tell you with 100% certainty that for me, and probably most other people if they're being honest, a good steak will taste better than most of the 24 courses on that menu.
That might be the case, but you go to places like this for the experience, the presentation, etc just as much as the taste.
You experience foods, textures, presentations you have never experienced for and are unlikely to again.
I'm into that.
Others might not be, and are content with what they've already experienced and love. I love places that push the envelope.
This post was edited on 8/21/14 at 9:44 am
Posted on 8/21/14 at 9:43 am to Rouge
I'd honestly say the food based on the techniques in which it's prepared.
Anyone can cook a beet, but these people bring a beet to the perfect temperature to receive a certain flavor and texture that pairs with something perfectly in their opinion. Many peoples palets, including mine, probably would never understand the complexity of most of these dishes.
Anyone can cook a beet, but these people bring a beet to the perfect temperature to receive a certain flavor and texture that pairs with something perfectly in their opinion. Many peoples palets, including mine, probably would never understand the complexity of most of these dishes.
Posted on 8/21/14 at 9:43 am to Neauxla
I don't see one thing in all these pictures that I would be interested in eating.
Posted on 8/21/14 at 9:44 am to Winkface
You're a woman. Your opinion is pretty much meaningless.
Posted on 8/21/14 at 9:44 am to Fun Bunch
quote:
Being contrary about being the eternal contrarian. Good times.
quote:
con·trar·i·an
k?n'tre(?)re?n,kän-/Submit
noun
1.
a person who opposes or rejects popular opinion, especially in stock exchange dealing.
adjective
1.
opposing or rejecting popular opinion; going against current practice.
"the comment came more from a contrarian disposition than moral conviction"
Posted on 8/21/14 at 9:45 am to LNCHBOX
quote:
a good steak will taste better than most of the 24 courses on that menu.
you are probably right
but to me, this type of cuisine is a complete experience which includes visual, atmosphere, playing with different textures, etc
many don't care about any of that though, they just want something that tastes good, which is fine, but this type of meal probably isn't for those people
Posted on 8/21/14 at 9:45 am to Fun Bunch
This feels like a restaurant that got popular because people have talked themselves into it so much. I bet the Potpourri pie actually takes like arse, but when you tell someone, "It was foraged in the hills of the Himalayas by an ancient man they call Laos, who only picks the rarest of flowers that grow on the highest side of the mountain. Then the crust is taken from the scraps of pie thrown in the dumpster at the finest palace in the south of France"
All of a sudden it is "different" and "unique" and an elegant "experience"
All of a sudden it is "different" and "unique" and an elegant "experience"
Posted on 8/21/14 at 9:45 am to LNCHBOX
quote:you don't know me!
probably most other people if they're being honest, a good steak will taste better than most of the 24 courses on that menu.
Posted on 8/21/14 at 9:46 am to TigerHam85
Didn't Schwartz tell you about my sex change?
Posted on 8/21/14 at 9:46 am to Fun Bunch
quote:
That might be the case, but you go to places like this for the experience, the presentation, etc just as much as the taste.
You experience foods, textures, presentations you have never experienced for and are unlikely to again.
I'm into that.
Others might not be, and are content with what they've already experienced and love. I love places that push the envelope.
That's all fine and dandy. Just don't say "and that dish would be one of the best you've ever had." Yes I know you didn't say that BTW.
Posted on 8/21/14 at 9:49 am to TigerHam85
Yea, most of the world doesn't get it. Your spill about it staying packed doesn't bolster your point any. Golden Corrals say packed. A very small portion of the world get it. But one from Monroe could get it just as quick as one from Bunkie if they were so inclined.
Posted on 8/21/14 at 9:49 am to Oenophile Brah
quote:
We have advances in methods for local producers and a push for home and urban gardening.
I find picking "herbs" out of the street or between bricks fool-hearted.
I have no idea why it would be considered "fool-hearted"
plenty of wild varieties of plants and herbs are not easily obtainable from seed banks or stores
Posted on 8/21/14 at 9:59 am to Salmon
quote:
I have no idea why it would be considered "fool-hearted"
plenty of wild varieties of plants and herbs are not easily obtainable from seed banks or stores
I am skeptical that if we don't seek herbs that can't be found in a market or seed bank my meal will suffer.
I believe the potential advantage of using an ingredient not found in the "market" isn't worthy of premium status. This is more feel-good than taste-good.
This post was edited on 8/21/14 at 10:00 am
Posted on 8/21/14 at 10:01 am to Neauxla
I don't see anything fried.
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