I'm just over this burger craze. Geez just because the economy sucks we are relished to eating burgers again? I'm mean there are so many ingredients in the same price point as burgers. Look at rabbit, oxtails, periwinkles. I mean damn as soon as something goes wrong in the world we are gonna end up with burgers.
And the absolute worst is the mini burger. Now Burger King is in the act. I honestly believe that they are so ashamed to sell this stuff they result to using sex to sell their items. If the burger was that good they would just put it on the screen and say here is the best damn burger ever. But no. They hide behind lusty women and a giant head pot smokin' jackass runnin' around staring at people. Mini-mini-mini...
Kiss my ass!
When are people going to get over it. I don't even see why people are against cloning. Restaurants are just copying off each other and I am feed up.
Here is my top 5 list of menu items I hate the most:
5. Deviled Eggs for more than 3 bucks You can buy 4 carton off eggs for what some people are charging
4. Hummus, anything on a stick and anything on a Chinese spoon
3. Shrimp & Grits WHATEVER! Except for maybe Watershed
2. Burgers in many shapes and sizes
1. Crabcakes I hate it, hate, it ,hate it!
Honorable mention
5. Truffle oil without any pieces of truffle in sight
4. Food served out of season
3. the term farm to table... where the hell else does the food come from
Out of thin air to table
2. The term chef... WTF how are you chef if you're not in the freakin' kitchen
1. People who say they hate molecular gastronomy but eat ketchup and mayonnaise
Please read the fuckin' label xanthum gum, ester of wood rosin (ester means formed by reaction between an acid and an alcohol with elimination of water) etc, etc,etc
Wednesday, March 11, 2009
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5 comments:
Amen. (as always)
I have to *potentially* take the opposite side on the hummus issue. Let's clarify: when I'm talking about hummus, I'm talking about the stuff that I learned how to make when I was young, from people who were from the region where it comes from. Surprisingly, Arabs (the ones that taught me anyways) use garbanzos, tahini , lemons and garlic, and that's it. Usually the Arab brands of tahini are the best for taste. Served up with some small sliced onion or radish, a few olives and some pickled turnips, pepperoncini, and warmed up pita bread all on the side of the hummus and this is a dish that I will never stop eating.
Now, let's talk about how American's can ruin foreign dishes (not always but sometimes, and American hummus is... not hummus). When I go to the grocery store, they sell hummus for much more than the cost of the raw materials (naturally) and the list of ways they try to spin hummus by adding everything to it ruins it (IMHO). On top of that, the consistency of the hummus is never that close to how it comes out when I make it at home. The restaurant and store bought stuff is always dry, pasty, and like I said full of herbs and spices that just don't belong and aren't necessary. It's surprising how good sesame seed oil, lemon juice (fresh squeezed), garlic and garbanzos tastes when left alone.
If you hate the stuff they pass off as hummus here then I agree. However, if you haven't tried it out at a middle eastern bakery/shop or a middle eastern restaurant (non-pretense, just good eats you know what I'm talking about) then give it a shot or at least don't cross it off your list entirely.
Good point Tyson...
While in Europe I had the pleasure of eating what you would consider real hummus. It was terrific.
Even American style hummus is good. The issue I have is it is on every menu every where. Just really bored to death in seeing it...
I am not sure I understand - you previously went to FLIP and blogged about cleaning your plate - isn't FLIP the epitome of your rant?
I would say farm-to-table is the direct or nearly direct route of sustainable farmer with knowable growing practices to (usually local) purchaser . . . and is opposed to uknown CAFO to unknown processor to random chain grocery store to random purchaser who never thinks about the food as more than the sum of its most commonly served American parts.
And you really can't call a CAFO a farm, so even at that level, farm-to-table means something.
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