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Started By
Message
re: Latest food/drink things that annoy you
Posted on 9/17/15 at 1:49 pm to Tigertown in ATL
Posted on 9/17/15 at 1:49 pm to Tigertown in ATL
quote:
"that place is absolutely disgusting"
this is a good one I hear on this board often. I don't think I've ever had a bite of something at a restaurant and said this to myself, unless it's a particular item that I just don't care for no matter how its cooked.
3
Posted on 9/17/15 at 1:55 pm to PapaPogey
quote:
I don't think I've ever had a bite of something at a restaurant and said this to myself, unless it's a particular item that I just don't care for no matter how its cooked.
Go to Fat Sam's diner in Southside, Birmingham.
Posted on 9/17/15 at 2:01 pm to Boondock544
The pretzel bun, way too much.
Posted on 9/17/15 at 2:05 pm to MorbidTheClown
quote:
The Sriracha thing. I love this stuff but not every fast food place seems to have a Sriracha item on the menu.
same shite a few years ago with chipotle, and before that ciabatta bread.
Posted on 9/17/15 at 2:14 pm to Dire Wolf
quote:
So many of my service industry friends act like I don't have a real job because I am In a office. I blame Anthony bourdain.
The whole "every chef is a celebrity or artist" bullshite is starting to grind my gears. Went to a pop up a while back and had to listen to some tatted up indy chef explain what he was cooking for about 20 minutes before i could eat. I kept going for the fork, and my wife would tell me "he's not done yet". I get it, you think your food is special. But listing out every single ingredient in each of your 12 courses is unnecessary.
Also, locally sourced. I'd like to know exactly how they are locally sourcing their ingredients. If they are going to the closest Rouse's or Winn Dixie to get their "locally sourced" ingredients, then they are full of shite.
Posted on 9/17/15 at 2:19 pm to BugAC
quote:
The whole "every chef is a celebrity or artist" bullshite is starting to grind my gears.
Agree with this to a certain extent. Especially after being tangentially involved in a restaurant up here. Had a chef pull a diva routine because of good word of mouth and reviews. It was decided that he could put his own money at stake and continue to do so or pull the diva routine somewhere else. His replacement is much more down to earth.
This post was edited on 9/17/15 at 2:21 pm
Posted on 9/17/15 at 2:21 pm to Boondock544
I infuriates me that the hipsters and chinamen are buying up all the damn whiskey. frick those frickers driving up the prices.
Most everything else has already been said.
Most everything else has already been said.
Posted on 9/17/15 at 2:21 pm to BugAC
quote:
The whole "every chef is a celebrity or artist" bullshite is starting to grind my gears. Went to a pop up a while back and had to listen to some tatted up indy chef explain what he was cooking for about 20 minutes before i could eat. I kept going for the fork, and my wife would tell me "he's not done yet". I get it, you think your food is special. But listing out every single ingredient in each of your 12 courses is unnecessary.
underbelly in Houston is really bad about this. I loved the food and all but the waiter would not shut up. Just put my order in let me talk to my brother
My inner lucille bluth comes out when they do they do that.
Posted on 9/17/15 at 2:23 pm to Dire Wolf
The craft beer fad.
Posted on 9/17/15 at 2:24 pm to PapaPogey
quote:"tastes like/is garbage"
"that place is absolutely disgusting"
this is a good one I hear on this board often. I don't think I've ever had a bite of something at a restaurant and said this to myself, unless it's a particular item that I just don't care for no matter how its cooked.
Posted on 9/17/15 at 2:27 pm to LSUAfro
quote:
The craft beer fad.
downvote for you sir...
Posted on 9/17/15 at 2:32 pm to Dire Wolf
quote:
My inner lucille bluth comes out when they do they do that
Posted on 9/17/15 at 2:33 pm to Mo Jeaux
quote:
Agree with this to a certain extent. Especially after being tangentially involved in a restaurant up here. Had a chef pull a diva routine because of good word of mouth and reviews. It was decided that he could put his own money at stake and continue to do so or pull the diva routine somewhere else. His replacement is much more down to earth.
Well i understand that what some chefs do, really is artful in terms of the flavors they accomplish. But it seems that this generation of young chefs have forgotten how to be humble. I get it, it took you time to make your "pacific ocean sea scallop brined in seahorse semen for 1 year in a ham and cheese hot pocket, then "sous vide" in a used condom under the seat of a 50 year old taxi driver". I get that takes effort. But i don't need to hear about it. Be a little humble, and people will want to know about it. I always think of this guy when i think of it from that show "breaking borders" on travel channel.
Posted on 9/17/15 at 2:35 pm to PapaPogey
People say that they waited 30 minutes before someone took their drink order. No you probably waited 5 minutes or so. If you waited 30 minutes you are an idiot for not grabbing someone and just wanted something to bitch about.
Posted on 9/17/15 at 2:36 pm to BugAC
I enjoy hearing what went into creating a dish 
My biggest gripe is simply not listing prices on the menu
My biggest gripe is simply not listing prices on the menu
Posted on 9/17/15 at 2:36 pm to CoachChappy
quote:
I infuriates me that the hipsters and chinamen are buying up all the damn whiskey.
Chinamen? Seriously?
Posted on 9/17/15 at 2:38 pm to LSUAfro
quote:Oh no you di-int!!!!!!
The craft beer fad.
Posted on 9/17/15 at 2:40 pm to Dire Wolf
quote:
Service industry people who think they have a noble profession really bother me. So many of my service industry friends act like I don't have a real job because I am In a office. I blame Anthony bourdain.
Agree. If you offered your service industry friends an office job with weekends off I guarantee most would drop their aprons in a heartbeat.
As I say that I've been in bar management for almost 10 years now and finally starting to ask myself wtf am I doing with my career. Once I'm done with college I'm looking into other industries.
Posted on 9/17/15 at 2:40 pm to Salmon
quote:
I enjoy hearing what went into creating a dish
It depends. Because sometimes, they go through that whole spiel and the food just tastes bad. It just feels that they put more effort in the write up on the menu than they do in making the food edible in some cases.
quote:
My biggest gripe is simply not listing prices on the menu
Yeah, don't care for that either.
This one is more beer centric, but for craft beer, not putting a brewed on date. For example, great flash has a best buy date, when they ever decide to stamp their bottles, on the side of their IPA's. Well, i saw one yesterday, best buy October 30th? I thought, oh ok, thats not too old. Then i saw another Green Flash bottle from a different IPA that said best by March 2016. 6 months? For an IPA? There is no way that beer is still fresh then. Just put a damn brewed on date, and let me decide if i want to purchase it then. I don't know how efficient they are at not producing any dissolved oxygen in the brew or bottle process. I do know that majority of Green Flash beers i get are way past their prime, which is why i stopped getting them.
This post was edited on 9/17/15 at 2:42 pm
Posted on 9/17/15 at 2:43 pm to LSUAfro
I (obviously) love the craft beer fad.
What I don't like is all #beermafia, shitlords, hoarding or whatever other nonsense happens when a beer gets hyped and the people that get them hold the hostage for the people that want them and ask for the birth of your first newborn if you dare try to trade for it.
It isn't really here on this board, but other boards, it isn't about drinking and enjoying beer but more about accumulating #rare #cases and then bragging about it.
And I'm aware that I come off bitter and that I would probably do the same if Great Raft or another brewery ever opened in Shreveport and got crazy hyped. But until then, frick those guys
What I don't like is all #beermafia, shitlords, hoarding or whatever other nonsense happens when a beer gets hyped and the people that get them hold the hostage for the people that want them and ask for the birth of your first newborn if you dare try to trade for it.
It isn't really here on this board, but other boards, it isn't about drinking and enjoying beer but more about accumulating #rare #cases and then bragging about it.
And I'm aware that I come off bitter and that I would probably do the same if Great Raft or another brewery ever opened in Shreveport and got crazy hyped. But until then, frick those guys
This post was edited on 9/17/15 at 2:45 pm
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