EPT[FOOD] The Best Thing I Ever Ate - Page 2
| Blogs > Cambium |
|
RogerX
New Zealand3180 Posts
| ||
|
FFGenerations
7088 Posts
"You twat." ahahahahahahaha | ||
|
pyrogenetix
China5098 Posts
Haha at people saying this is pretentious. Go back to your tater tots and well-done steak with ketchup. | ||
|
haduken
Australia8267 Posts
| ||
|
A3iL3r0n
United States2196 Posts
| ||
|
buickskylark
Canada664 Posts
love the blog and perhaps stay away from the Food Network for a few days? | ||
|
buickskylark
Canada664 Posts
| ||
|
UltimateHurl
Ireland591 Posts
 | ||
|
Enki
United States2548 Posts
| ||
|
buickskylark
Canada664 Posts
On January 08 2012 09:26 Enki wrote: Dunno, sounds like a waste of money to me. I bet you could have had a big premium steak for how much that costed. To each his own though I guess. i think he's for more trying out new things rather than just sticking to the same shit everyone does just because it costs less money(or the same amount of money) | ||
|
Slithe
United States985 Posts
On January 08 2012 09:26 Enki wrote: Dunno, sounds like a waste of money to me. I bet you could have had a big premium steak for how much that costed. To each his own though I guess. I'd much rather spend the same amount of money for this dish than I would for a steak. You could have a big premium steak for <$10 if you make it yourself, which is actually really easy to do. You can also get a good steak anywhere. By contrast, this dish is probably one of a kind, and is not very feasible for the majority of us to replicate (although I could be wrong, maybe it is easy to make). If you just think that you wouldn't enjoy this dish as much as a steak, then that's a different story. | ||
|
endy
Switzerland8970 Posts
On January 08 2012 17:02 Slithe wrote: I'd much rather spend the same amount of money for this dish than I would for a steak. You could have a big premium steak for <$10 if you make it yourself, which is actually really easy to do. You can also get a good steak anywhere. By contrast, this dish is probably one of a kind, and is not very feasible for the majority of us to replicate (although I could be wrong, maybe it is easy to make). If you just think that you wouldn't enjoy this dish as much as a steak, then that's a different story. The dish itself is probably not very difficult to reproduce. But you go to that kind of restaurant, first, to enjoy the sick creativity of the chef (biggest mindfuck was when I went to Pic in France, 3 Michelin stars, they served an asparagus with an Arabica emulsion. At first I was like "wut asparagus with coffee, seriously ?" It was divine). This dish is really innovative, Bavarois is normally served as a desert with a fruit sauce and never made with goat milk. Second, the taste of such a dish lies in the super premium quality of the ingredients. The chef could give you the recipe, if you don't have that super premium olive oil and dairy, and the freshest nuts, it's just gonna taste like a Bavarois with oil, which is probably not enjoyable. | ||
|
Endymion
United States3701 Posts
| ||
|
endy
Switzerland8970 Posts
On January 08 2012 19:58 Endymion wrote: i'm transfering to culinary school. also, this post is partially just because i wanted to follow endy because he's an imposter Haha. You're just lucky the account "Endymion" was still available when you signed up because I felt it was too long when I registered so I shortened it to "endy". I've always wanted to join culinary school, but in France, you must join right after middle-school and become an apprentice. Now I got a masters degree in computer science and there's nothing I'd like more than opening a restaurant... Please do succeed at culinary school so there'll be at least one endy making it. I wish you the best impostor ! | ||
|
Ack1027
United States7873 Posts
| ||
Waxangel
United States33479 Posts
| ||
|
FFGenerations
7088 Posts
| ||
|
Djzapz
Canada10681 Posts
I may be considered crude by many as when I try wine, I just shove it somewhere in the bad-good spectrum with a few particularities like one wine may have some explainable characteristics like sweetness and whatnot. Same thing with beer, some are more sweet than others and can be distinguished easily. For instance the OP talks about a "slight hint of sourness"... This means something. However when they go on about "instantly distinguishable as a premium", "possessed the fragrance of the freshest oil" "unctuous and refreshing at the same time", "rich nutty taste", "everything made perfect sense", "confidence" (???). -- I mean come on. I can't help to feel this is out of touch with reality and meant to give the writer some kind of "haughty" and "supercilious" stand above everyone else. I figure those people sit around tables covered with plates worth many hundred dollars with tiny glasses of expensive champagne, pinky up, talking about how Di Fara pizza is such a peasant dish, using obscene terms that belong in the 1800's. | ||
|
kierpanda
United States757 Posts
i am jealous ): | ||
|
Snuggles
United States1865 Posts
| ||
| ||
