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10 worst food trends
Posted on 1/15/14 at 9:28 pm
Posted on 1/15/14 at 9:28 pm
This Jonathan Gold guy seems like one of the last persons I'd want to have a meal with. He does have some valid points though.
linky
linky
7
Posted on 1/15/14 at 9:46 pm to Degas
Good list, actually.
Posted on 1/15/14 at 9:49 pm to VOR
Should rename the list Eric Gordon. That's how bad it sucks.
Posted on 1/15/14 at 9:51 pm to VOR
I agree with the list.
Posted on 1/15/14 at 9:55 pm to TigerWise
quote:
Should rename the list Eric Gordon. That's how bad it sucks.
fricking lurking tonight?
Posted on 1/15/14 at 9:56 pm to tigerfoot
Agree with all but #9. There is a big difference in coffee made correctly from good roasted beans.
Posted on 1/15/14 at 10:03 pm to Degas
quote:
10. Better living through chemistry: Some people call it molecular gastronomy. Chefs prefer Modernist Cuisine. Whatever its name, although we have seen the best minds of our generation destroyed by the quest for hot ice cream, or for a soft-boiled egg with the yolk on the outside, the effects can be stunning when executed by a master. Still, this in no way accounts for foie gras cotton candy, the Viet-No-Jito, or jellied collard greens that look and taste like drips of hardened Prell.
Mother Fricken This! Worst trend of all time. I want food, not a damn science experiment. This is the reason Ruth's Chris will be in business 20 years from now and these guys will be washing dishes somewhere.
Posted on 1/15/14 at 10:11 pm to Degas
It omits the ever popular piling of the protein atop the starch or the veggie so that all the good juices are soaked up in something I might not even eat. I despise that.
Posted on 1/15/14 at 10:29 pm to Degas
Good points.
Posted on 1/15/14 at 10:32 pm to Degas
quote:
9. Third-wave coffee: Do we applaud fair-trade, sustainable farmed, shade-grown joe? Sure. Why not? But when we sit down to a cup of coffee in the morning, we are not particularly interested in the blueberry, caramel, or tomato soup nuances a dedicated roaster can coax out of a bean, nor in the intricate ballet of the four-minute pour-over or the Eva Solo flagon. We want coffee that tastes like coffee, and we want it now.
Amen.
Posted on 1/16/14 at 12:04 am to Degas
Truffle oil is teh tits on pasta, jmho.
This post was edited on 1/16/14 at 12:06 am
Posted on 1/16/14 at 12:09 am to CroakaBait
I've never used truffle oil, but heard it's evil. I still have an unopened jar in my pantry which was gifted to me.
Posted on 1/16/14 at 12:20 am to Degas
Dude has absolutely no clue what's he's talking about regarding sous vide. I mean zero fricking clue. Can't believe this guy is a Pulitzer Prize winning food critic. Reaffirms my thought that critics and writers know very little about actual cooking.
Posted on 1/16/14 at 1:02 am to Gris Gris
quote:
It omits the ever popular piling of the protein atop the starch or the veggie so that all the good juices are soaked up in something I might not even eat. I despise that.
I don't like it all mixed either. Especially potatoes. They ruin the meat.
Posted on 1/16/14 at 2:17 am to DeltaHog
Never had anything that was cooked Sous-Vide, but aren't you supposed to sear it before serving? Not just take it out of the water and put it on a plate, right?
Posted on 1/16/14 at 7:41 am to VOR
You would.
That was some of the most uppity crap I've read in a while. "Let me be cute and clever until the middle of the paragraph before I get to the point. Mnahhhhh"
That was some of the most uppity crap I've read in a while. "Let me be cute and clever until the middle of the paragraph before I get to the point. Mnahhhhh"
Posted on 1/16/14 at 7:51 am to Patrick O Rly
The guy who wrote that list seems like a huge douche.
I don't have a problem with a lot of the things on the list.
I don't have a problem with a lot of the things on the list.
Posted on 1/16/14 at 8:11 am to Rohan2Reed
quote:
Rohan2Reed10 worst food trendsquote:9. Third-wave coffee: Do we applaud fair-trade, sustainable farmed, shade-grown joe? Sure. Why not? But when we sit down to a cup of coffee in the morning, we are not particularly interested in the blueberry, caramel, or tomato soup nuances a dedicated roaster can coax out of a bean, nor in the intricate ballet of the four-minute pour-over or the Eva Solo flagon. We want coffee that tastes like coffee, and we want it now. Amen.
i hear krueigs are good for that.
Posted on 1/16/14 at 9:11 am to weaveballs1
quote:
Never had anything that was cooked Sous-Vide, but aren't you supposed to sear it before serving? Not just take it out of the water and put it on a plate, right
Regarding a protein, yes you sear it to order and bring it to desired temperature. Sous vide not only makes your protein more tender it also cuts ticket times in half. And just to be clear here, sous vide cooking isn't just for proteins either. You can cook everything from hardboiled eggs to an array of different sauces in an immersion circulatory. Butter poach fish to basically blanching vegetables and infusing alcohol to make things like bitters and vermouth. This guy is an idiot.
Posted on 1/16/14 at 10:38 am to DeltaHog
Thanks, I honestly don't have any experience with it but it does seem pretty interesting.
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