/ck/ - Food & Cooking

>>14554516
French niggers finger my Angus.

>>14554516
How can it be a scam if you'll never have enough money to afford it?

>>14554539
Just make it yourself.

>>14554516
You've never been to a nice restaurant.
Although some places do serve food like that, they're seen as pretentious in the food world. Most restaurants that can actually get a Michelin star have decent portions.

>>14554539
that'll be 150 euros

>>14554516
>Things I personally don't like is a scam

>>14554516
>thinking there's a correlation between quality of food served and amount
how sad must it be to be american god

>>14554516
This is a brainlet take. The entire point is to tease you, keep you wanting more and more. To make you savor each bite, as you have precious few and it’s so good and sometimes even challenges you. Even that plate, really, is maybe even too big if you have more than 5 or 6 courses.

What you are paying for is everyone involved’s time and world class ingredients. It’s actually pretty cheap if you think about it, many tasting menus with wine are under $300, good luck getting a plumber or electrician to fix your shit for that. Also the pretentious factor is overblown, sure some faggots go to try to look cool and impress people, and if you want that, the staff will happily give it to you. If you want to have fun and relax, you’ll get that. You should treat it like a movie you can discuss in real time. One funny time my wife and I were having a tasting menu at a place with their own garden and they were highlighting some incredible english radish varieties with some kind of peppery crisp white wine. For some reason she hates english radish and it was the source of much low-key wine fueled banter.

She picked them all out and then switched her plate with mine, then I ate those as well. When the waiter came back

>how did you enjoy it?
>me: I think both of us loved it

Yes, I realize I’m a complete faggot, but imagine thinking you have to like a dish, or you have to eat it all, or you can’t share food with each other, or you can’t throw about the mildest of banter, or you can’t drink red wine with seafood if you feel the need, or whatever. Imagine how fucked up that would be. One time I felt like drinking reds with a seafood heavy menu. I asked the sommelier’s help and I’m pretty sure it made his night as he was coming up with light crisp reds from Croatia and shit. I forgot what my point was, but these guys are all resources to give you the experience you want and they enjoy being a part of that process and they’re pretty much experts.

>>14554645
jesus christ I'm glad that I avoided living in the bubble that you live in. You make fine dining sound awful.

>>14554656
I didn’t grow up in that bubble nor do I live in it. I just visit from time to time because I can and I enjoy it. Maybe twice per year, except this one because of this faggot virus.

>>14554656
>You make fine dining sound awful.
because it is awful. overpriced, overblown, overrated.

>>14554656
>>14554667
Enjoy your cheeseburgers and chicken tendies.

>>14554680
>implying all there is in the world are American fast food restaurants and French garbage

Europeans would like a word with you

>>14554680
Thanks, you too!

>>14554667
You should never pay yourself for fine dining until it seems like it’s too cheap for what it is. Let’s say you have a $300,000 chunk of your portfolio in tax free muni bonds that just sit there and make 4.5% tax free, or $13,500 per year or $1125 per month. For doing literally nothing, except the maximum fucking pain of earning it in the first place.

Now let’s say that there are people who are dedicating their life toward growing the absolute best vegetables possible, developing new flavor combinations, sourcing the best meats, making the coolest new cocktails, finding the newest and best wines and pairings.

Then what when you discover that this is only $600 for two, with wine/drinks, plus a generous tip (which some places don’t do any more) of say $200. Boo hoo, you only made $325 this month, the other 11 will still be $1125.

Is that not cheap in that situation? And this is with literally $300,000, not millions by any means.

SO CALLED "FINE" DINGING IS A SCAM,,,, ME AND MY WIFE MARGARET JUST CALL IT LIBERAL FOOD LIKE THOSE GLOBALISTS IN NEW YORK CITY EATS I BET BARACK HUSSEIN OBAMA EATS THOSE TYPE OF FOODS..,,,. ME AND MARGARET WENT TO A "SO CALLED" FINE DINING RESTAURANT IN 2003 WHEN WE TOOK THE WINNEBAGO 260 LUX DOWN TO MARVIN AND BETTY..,,, WE REFUSED TO PAY BECAUSE WE DIDNT EVEN GET FULL ON THOSE SMALL PORTIONS,,,, THE CASSEROLES MARGARETS MAKES FOR CHURCH IS WHAT I CALL FINE DINNING,,,,

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>>14554516
It is a matter of status. You will never understand that.

>>14554724
based hungry man styling on libtards

>>14554724
Unironically fine dining in NYC has already been sacrificed to the COVID Moloch by “liberals” who seem to enjoy killing small business, supporting property destruction, encouraging lawlessness, and crashing the tourism economy with no survivors. They don’t need Fred and Margaret, who as your story goes, actually gave them money and actually visited.

While “hating” NYC, Fred and Margaret helped it. While “loving” NYC, “liberals” not only did not help it, but actively killed it. The modern-day Democrats must be destroyed as a party and the center reclaimed by a new one. I’m not a huge fan of the Republicans, but, holy shit do they have the real advantage right now of not being absolutely fucking insane.

>>14554703
>plus a generous tip (which some places don’t do any more) of say $200

>>14554645
>world class ingredients
And what does that actually mean? I see this shit in uppity cookbooks and it is never explained. What the fuck is the difference if my $150 corn on the cob was grown locally or in a Roundup crop? Not much of anything. There is no such thing as "world class" until you get to meats and that is arguable as well.

>>14554762
It means they're pretty good

>>14554516
You get a glass of wine with every course. High cuisine is for getting smashed actually. That's why the size don't matter.

>>14554759
I’m trying to understand what your point is. (a) the $200 is too much, (b) the $200 is not enough, (c) some places DON’T not do it any more (tip)

>>14554762
It just means the best possible ingredients they can source, with specific information about how it was grown and exactly where (vegetables), or what type of meat breed, preparation (aging, etc), location of farm, even shit like diet.
>These radishes were grown in our garden, which is halfway up an east-facing hill, so they stay above the fog for most of the day and are sweeter. They’re a type originally from Wales...
>This duck is from upstate New York from a farmer who raises smaller heirloom breeds. We age the breasts for 18 days then brine with Norwegian kelp sea salt and a mix of herbs from our west facing garden, which we feel has a more herbaceous bite.
>It’s drizzled with our 117 hour demi glaze, cooked over kiln-dried almond wood then infused with
Persian cherries. Enjoy.

>>14554762
>There is no such thing as "world class" until you get to meats and that is arguable as well.
You are either a tastelet or have never tasted good stuff. Take the difference between a common supermarket tomato and a homegrown one, the difference is enourmous. Good olive oil is totally different from cheap olive oil. The list is endless.

>>14554762
Have you ever tried conventional mass farmed produce and animal product side by side with organic small farm/home farm ones? You don't have to try them side by side to tell a difference, but it's a good place to start if you are confused. I don't mean conventional Driscoll's strawberries side by side with organic Driscoll's strawberries, which are only slightly better tasting. Compare the conventional mass produced ones with a small organic farm. A quality strawberry will blow your mind. You might experience the stages of grief as your mind tries to understand why most of our food is so disgusting compared with that it should be. Small farms are really popular here for meat, because what they have is so much better than what you get from the store. A few years ago I ordered ground beef from Pat LaFrieda (NY based butcher that ships to the whole country), and no grocery store beef comes close what they sent me. The things I'm talking about are highly accessible to the regular public, but now imagine specialty small farms and backyard restaurant gardens that dedicate themselves to growing the absolute best cultivars in the best conditions and raising livestock of such high quality that you, as a regular person, would only experience it by going to one of these expensive tasting menu restaurants. There is a reason why people are willing to spend so much money for these meals whether it's a once per year indulgence or quite often if they're wealthy. It's not just to smell your own farts. Just avoid overly trendy places with a lot of experimental stuff and opt for somewhere that is dedicated to serving the best food made in the best ways.

>>14554645
what a faggot

>>14554864
Pretty much this, 100%. Try every vendor at your local farmer’s market against what you can buy at the store. There are some vendors marching to the beat of their own drum and consistently btfo your local store. OTOH, some are just equivalent, and the same things by a different name. There’s no way to find out except by finding out.

And pleb farmers markets are just the tip of the iceberg if you have money. There are places that fucking wreck your best and favorite organic farmer’s market vendor, it’s just they don’t need or want attention from the general public. Nevertheless, I have to say my stepping stone into that world was buying freshly gathered wild blueberries from the foothills of a nearish mountain and not even comprehending how to go back to eating the greenish fat bitch ones from the store. In many ways, they’re not even the same fruit. Ever since then, I was a lot more open minded and tasted everything for myself.

>>14554888
Checked. Can you explain why? Curious.

>>14554724
Cope seethe and dilate.

>>14554645
muh wife

>>14554724
Lmao how conservatives just bite everytime, so much wining and salt you can put it on a menu

>>14554645
Does your accent happen to sound anything like this?
https://youtu.be/Z0BdLOdCT5k?t=29

>>14555670
>>14555813
You guys didn't actually think his post was serious, right?

This thread is the perfect illustration of pearls before swine

>>14554516
>high cuisine
Those are usually gastropub/food science places with gimmicky backgrounds and techniques. Real chefs have an impression of what apps/entrees should be portioned but there is an artifice and "rules" around it traditionally.

>>14554645

>>14554645
>world class ingredients
>yeah we just pulled this from the parking lot berms, locally cultivated and all that