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Post by james on Dec 12, 2021 10:31:00 GMT -5
"..... the server explained, and left." This review of a disappointing Michelin starred restaurant meal in Italy made me laugh. " There is something to be said about a truly disastrous meal, a meal forever indelible in your memory because it’s so uniquely bad, it can only be deemed an achievement. The sort of meal where everyone involved was definitely trying to do something; it’s just not entirely clear what.
I’m not talking about a meal that’s poorly cooked, or a server who might be planning your murder—that sort of thing happens in the fat lump of the bell curve of bad. Instead, I’m talking about the long tail stuff – the sort of meals that make you feel as though the fabric of reality is unraveling. The ones that cause you to reassess the fundamentals of capitalism, and whether or not you’re living in a simulation in which someone failed to properly program this particular restaurant. The ones where you just know somebody’s going to lift a metal dome off a tray and reveal a single blue or red pill.
I’m talking about those meals."
Continues at...
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Post by dradtke on Dec 12, 2021 11:20:58 GMT -5
"Waiting for Gateau" has to be one of the best puns I've come across lately.
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Post by TKennedy on Dec 13, 2021 9:21:51 GMT -5
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Post by coachdoc on Dec 13, 2021 10:52:22 GMT -5
Anyone have a non blocked version of the text of this article? More meat molecules, Please, Sir.
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Post by John B on Dec 13, 2021 11:23:22 GMT -5
Anyone have a non blocked version of the text of this article? More meat molecules, Please, Sir. Isn't the first link unblocked?
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Post by coachdoc on Dec 13, 2021 11:27:05 GMT -5
Sad, sad, sad.
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Post by Marty on Dec 13, 2021 12:30:14 GMT -5
We had a Podium Christmas/New Year dinner at a place that did Art food. They did keep the wine cheap figuring that if you were drunk enough not only would you not notice that you were still hungry after $200 worth of Art food but that none of it was really that good.
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Post by epaul on Dec 13, 2021 13:03:59 GMT -5
The Chef's retort (really): The Chef's response has brought much unintended joy and inspired many.
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Post by epaul on Dec 13, 2021 13:18:22 GMT -5
When a link to a particular source is blocked, doing a general search on the topic in question will often bring up several unblocked articles covering the same; often identically or nearly so. There is a full page of links covering the Chef's response and responses to the Chef's response.
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Post by dradtke on Dec 13, 2021 13:38:16 GMT -5
Last summer up at a Duck Band rehearsal I slapped a cow, and epaul was covered in droplets of meat molecules. He didn't like it much.
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Post by TKennedy on Dec 13, 2021 14:03:35 GMT -5
An excerpt from the chef’s response. Sans artwork.
Bros’ responded to an inquiry from the “Today” show with a “Declaration by Chef Floriano Pellegrino,” a three-page document featuring a series of pictures of a rider on horseback. The first is a fairly simplistic drawing, the second is Jacques-Louis David’s painting “Napoleon Crossing the Alps,” and the third is an abstract painting that’s almost unrecognizable. Many can produce the first drawing, and similarly, a lot of people can whip up the culinary equivalent, Pellegrino wrote in the response. “It is not that hard, but most people will admire you.” Only great cooks who’ve studied and trained for years can make “spectacular food,” just as David depicted Napoleon.
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Dub
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Post by Dub on Dec 13, 2021 14:31:57 GMT -5
From today’s Washington Post.
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Post by TKennedy on Dec 13, 2021 14:48:48 GMT -5
That restaurant would never fly in Douglas County MN. Around here it’s all about portion size.
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Post by Russell Letson on Dec 13, 2021 15:04:18 GMT -5
The man-on-horse line drawing looks familiar--specifically, like a figure from a manuscript of The Canterbury Tales. But then, that particular pose is all over medieval manuscript decorations.
BTW, Chef Floriano is full of shit about the nature of art.
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Dub
Administrator
I'm gettin' so the past is the only thing I can remember.
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Post by Dub on Dec 13, 2021 15:10:25 GMT -5
That restaurant would never fly in Douglas County MN. Around here it’s all about portion size. Sure, for the locals. But think of the people it would attract from Minneapolis. Next door to the art cuisine café you put an elegant B&B with a house jazz combo in the parlor. You could clean up.
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Post by billhammond on Dec 13, 2021 15:26:39 GMT -5
That restaurant would never fly in Douglas County MN. Around here it’s all about portion size. In Wisconsin, we don't have Michelin-starred restaurants -- we have Firestones.
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Post by Marty on Dec 13, 2021 16:06:14 GMT -5
The "meal" to me was all about the presentation and very little to do with eating. Any good chef will tell you that making something delicious is always better if it also looks good. But that was totally to the looks side, PB&J on a oyster shell, lots of color, aroma and a rather complex set of flavors and textures, but it's still just PB&J that any 5 year old can make.
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Post by Village Idiot on Dec 13, 2021 20:46:28 GMT -5
That restaurant would never fly in Douglas County MN. Around here it’s all about portion size. The same in Iowa. That restaurant would be pounding out their tenderloins with the end of a pin.
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Post by factorychef on Dec 13, 2021 21:29:59 GMT -5
I rarely eat out. I cook all the time since I love to cook. Eating out to me is not an enjoyable time for me. I've work in enough kitchens and have seen what goes on back there. I also cook for my dogs and my gang of cats. Last time I ate out was at the IJam sunday breakfast. Todd love school food.
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Post by majorminor on Dec 13, 2021 22:05:11 GMT -5
I thought Michelens were tires?
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