shoes wrote:I'll probably get creamed for saying this, but I nominate extravagant use, mention and/or accolades of all things bacon.
Blasphemy!
I'll probably get creamed for saying this, but I nominate extravagant use, mention and/or accolades of all things bacon.
sundevilpeg wrote:The use of the word "decadent" to describe any food, especially desserts. Makes me want to put a fist through a wall whenever I hear it.
sundevilpeg wrote:The use of the word "decadent" to describe any food, especially desserts. Makes me want to put a fist through a wall whenever I hear it.
figjustin wrote:I am tired of the misuse of quotation marks.http://www.hotchocolatechicago.com/menu.htmlThis menu is full of confusing quotations. Is the skirt steak Kobe beef? Is it realy a calzone? Does the warm fudge brownie realy have ice cream on it? Or the time when I had to ask the waiter if the Chocolate "souffle" Cake was really a souffle. The answer was no, so I ordered it not sure if I should be confused. It was just a regular cake and its flavor was tainted by the salty tears of frustration.
Royal Blenheim Apricot "Purée"
(Incidentally, I'm pretty sure he could have left "purée" and "mousse" alone, no matter what standard he was using in determining whether or not to quote.)
sundevilpeg wrote:Royal Blenheim Apricot "Purée"
(Incidentally, I'm pretty sure he could have left "purée" and "mousse" alone, no matter what standard he was using in determining whether or not to quote.)
Oy. Fist, meet wall.
I too am tired of Zagatfigjustin wrote:I am tired of the misuse of quotation marks.http://www.hotchocolatechicago.com/menu.htmlThis menu is full of confusing quotations. Is the skirt steak Kobe beef? Is it realy a calzone? Does the warm fudge brownie realy have ice cream on it? Or the time when I had to ask the waiter if the Chocolate "souffle" Cake was really a souffle. The answer was no, so I ordered it not sure if I should be confused. It was just a regular cake and its flavor was tainted by the salty tears of frustration.
figjustin wrote:I love bacon, but if you have it on your menu in more than 2 to 3 items you are cheating. Ok maybe not cheating, but it certainly dilutes your product. It is a cheap way to make things taste better and is an easy way to block your culinary creativity.
Santander wrote:The Umamification of America.
shoes wrote:I'll probably get creamed for saying this, but I nominate extravagant use, mention and/or accolades of all things bacon.
shoes wrote:I'll probably get creamed for saying this, but I nominate extravagant use, mention and/or accolades of all things bacon.
wak wrote:Then again, Bacon Ice Cream...that's a bit much.
OK. So if a restaurant's got bacon and eggs, a BLT and a salad with bacon on it, they shouldn't serve anything else containing bacon?
I grant you many uses of foie gras were like this in the days before it was banned in the city (but not the suburbs -- I had superb foie gras at Bank Lane Bistro recently!), and truffle oil may have the same effect.
But bacon is an everyday food. This is like saying a menu shouldn't have more than two or three items with beef in them. Or butter.
figjustin wrote:But if you are going to be dining for something more upscale than bacon and eggs and blt than you should be able expect more from the chef than the multiple use of a easy ingredient like bacon. The same is too said of other flavor enhancing elements such as truffle oil, smoked paprika or any other strong flavoring that can be added to make something taste better.
Mhays wrote:Am I the only one who can taste the chemical flavor in truffle oil? I tried it at Whole Foods before I'd read that it was mostly chemicals, so it can't be suggestion....