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Started By
Message
re: A Chef's Perspective
Posted on 3/22/15 at 12:11 pm to BocaJared
Posted on 3/22/15 at 12:11 pm to BocaJared
quote:
I do believe that when food boards like this were created, it was done to share knowledge about all things food related, not to bash people.
It was, but it was also created to share opinions beyond "private conversation between you and the proprietor," or "to your circle of friends & acquaintances." This food board is for us to share our opinions to the world. That's something you don't agree with, and something you don't have the right to impose on others.
My opinion has value because it is my opinion. My opinion getting published doesn't add value. Everyone has different opinions, and you should not be condescending to those whose opinions are different than yours.
1
Posted on 3/22/15 at 12:26 pm to BocaJared
quote:
Mike Brewer is a great friend of mine & Hogs for the Cause teammate. He is the owner of the Sammich.
I will not at anytime comment on or about that thread.
so you wont give your thoughts on his rebuttals on Yelp?
Posted on 3/22/15 at 12:43 pm to Lester Earl
Lester, I think that if Jared had started this thread introducing himself, and making this his goal: "I'd love to see discussion of strategy of the inner workings of a restaurant, it's a helluva lot more exciting than whatever goes on at Old Navy." It would have eliminated the distractions he introduced by going into other details.
Obviously, he's not here to take sides or learn. He's here to tell us what he does, why he does it, and if we don't like it, then we're wrong.
Obviously, he's not here to take sides or learn. He's here to tell us what he does, why he does it, and if we don't like it, then we're wrong.
Posted on 3/22/15 at 12:54 pm to Enadious
quote:
Obviously, he's not here to take sides or learn. He's here to tell us what he does, why he does it, and if we don't like it, then we're wrong.
Is this seriously what you got out of him being here?
This post was edited on 3/22/15 at 12:55 pm
Posted on 3/22/15 at 12:55 pm to Enadious
There is always one of these folks 
Posted on 3/22/15 at 1:15 pm to Enadious
dont lump me into your crusade, baw
Posted on 3/22/15 at 1:52 pm to BocaJared
Sometimes we get beef like this. It's a NY strip loin cut end to end[/URL][/img]
Posted on 3/22/15 at 1:59 pm to BocaJared
That looks glorious 
Posted on 3/22/15 at 2:00 pm to Enadious
quote:
Enadious
I'm beginning to be of the opinion you need to shut the frick up.
Posted on 3/22/15 at 2:01 pm to BocaJared
quote:You get that frozen from Argentina?
Sometimes we get beef like this. It's a NY strip loin cut end to end
Posted on 3/22/15 at 2:17 pm to BocaJared
quote:
I equate it to an author writing a book.
Once one is done, you start thinking of another story.
And you're exactly right. As an author of several books (and working on two more), it would drive you mad to read all the reviews. Just yesterday one of my books received a great review and an awful review. Just comes with the territory.
However I do understand the difference in some reviewing a restaurant as compared to a book. With a book, I write what I write. Either enjoy it or don't. But a restaurant, I think I'd want to know if someone found issue with quality of service, food, or experience so I could fix that.
Being mindful I'd also consider the source of the review before I took advice to heart.
This post was edited on 3/22/15 at 2:28 pm
Posted on 3/22/15 at 2:26 pm to LSUZombie
This is a great thread 
Posted on 3/22/15 at 2:28 pm to BocaJared
Oh man those strips look glorious
Posted on 3/22/15 at 2:38 pm to LSUZombie
My only issue is with "I'm 40 and tired. I work a lot."
Well damn, join the rest of us!
Well damn, join the rest of us!
Posted on 3/22/15 at 3:30 pm to Dandy Lion
Argentine beef not imported into the U.S. In almost 10 years to the best of my knowledge. I used to inquire about it quite a bit, but gave up.
Argentine beef is almost exclusively grass fed & therefore much leaner. You won't find beef like this down there, other than a few specialty cross breed ranches.
Argentine beef is almost exclusively grass fed & therefore much leaner. You won't find beef like this down there, other than a few specialty cross breed ranches.
Posted on 3/22/15 at 3:33 pm to Tigertown in ATL
quote:
My only issue is with "I'm 40 and tired. I work a lot."
Well damn, join the rest of us!
Just curious.
Why would you have an issue with that statement?
Posted on 3/22/15 at 3:45 pm to BocaJared
quote:
Why would you have an issue with that statement?
It was a joke. Most of us work a lot.
Posted on 3/22/15 at 4:07 pm to OTIS2
quote:
I'm beginning to be of the opinion you need to shut the frick up.
So, Jared tells me I don't have the right to share my opinion with the world, and you don't like me to express my opinion to him? Really?
I challenge the man using his own words, and he doesn't defend himself. That tells you everything you need to know.
Peace out, see you in the funny papers.
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