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/ck/ - Food & Cooking

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11954910 No.11954910 [Reply] [Original]

https://foodsnobblog.wordpress.com/2009/06/20/noma-copenhagen/

>> No.11954942
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11954942

>paying $500 to cook your own food
Ultracucked

Wealthy people eat McDonalds, that's how they got rich

>> No.11954948

>>11954942
Wealthy people do whatever they want you retarded flyover.

>> No.11955010

>>11954948
>this is what inner city niggers actually believe
You think Warren Buffer got rich drinking Remy Martin every day? LMAO

>> No.11955265
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11955265

Moss and Cep

>> No.11955268

>>11954910
>so i went off to the countryside and picked these Danish weeds and dandelions
>i put them on a plate with this local cod I caught from the shipping dock this morning
>that'll be 2600 kroner anon
no thanks

>> No.11955272
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11955272

Crispy pork skin and black currant

>> No.11955274
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11955274

Blue mussels and celery

>> No.11955279
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11955279

Cheese cookie, rocket and stems

>> No.11955281

>>11954910
I don't think much of those places at all. The only reason that I'd be at one is if someone was taking me to and I'd make fun of it's bullshit or I was trying to impress some dumb chick. Some chicks are hot and also dumber than a box of rocks so are impressed by that kind of shit.

>> No.11955283
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11955283

Potato and duck liver

>> No.11955288
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11955288

Dried carrot and sorrel

>> No.11955297
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11955297

Caramelized milk and cod liver

>> No.11955304

Pickled and smoked quails eggs

>> No.11955307
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11955307

Muh dik!

>> No.11955311
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11955311

>>11955304

>> No.11955317

>>11955304
Quail eggs are good at salad bars at Brasilian Churrascos.

>> No.11955318
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11955318

Radish, soil and grass

>> No.11955323
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11955323

Herb toast and smoked cod roe

>> No.11955324
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11955324

Grilled corn

>> No.11955326
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11955326

>>11955323

>> No.11955327
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11955327

Sorrel leaf and cricket paste

>> No.11955329

>>11955324
Will you eat the corn from my buttholio?

>> No.11955331
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11955331

>>11955265
>>11955272
>>11955274
>>11955279
>>11955283
>>11955288
>>11955297
>>11955311
>>11955318
>eating at a restaurant where it's served pre-configured for instathots and """foodies"""'
>eating at a restaurant where people have their cameras out for every plate
>eating at a restaurant where people literally eat dirt for the experience
absolutely pathetic. peak /modern food/ culture

>> No.11955333
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11955333

Potato and snails

>> No.11955334

>>11955327
So here comes your politics, you want everyone to eat insects. This is the true reason for your bullshit posts.

>> No.11955339
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11955339

Razor clam and parsley, Dill and horseradish

>> No.11955343

>>11954910
>What does /ck/ think of the restaurant Noma?
While I think that presentation and environment is important, I think that my food doesn't need to look like it fucked the props of the showroom floor from Ashley's Home Furniture.

>> No.11955344
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11955344

Dried scallops and beech nuts, Biodynamic grains and watercress

>> No.11955352

This type of food is only possible because of tue jewish dystopia we live in. Fuckin africa is full of starving niggers yet some scandanavian faggot is selling you twigs for 350usd a seating. Not that i give a shit about niggers starving, but it is just insane to me. Christ would have NOT approved.

>> No.11955354
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11955354

Tartare of beef, Sorrel and juniper

>> No.11955362
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11955362

Vegetables and red currant

>> No.11955371

>>11955344
LOL biodynamic grains

The kitchen staff should be executed

>> No.11955373
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11955373

Pike perch and cabbage

>> No.11955378
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11955378

Beef cheek and fresh cheese

>> No.11955379

I'm sure these dishes are great and I'm just a pleb with no appreciation for the finer things, but I really can't get into this style of presentation or the trend of all fine dining needing to be an 11 course tasting of 1 bite dishes.

>> No.11955384
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11955384

Carrot and sea buckthorn

>> No.11955388

>>11955352
>Christ would have NOT approved.
In Neil Gaiman and Terry Pratchett's "Good Omens", one of the four riders is responsible for this horseshit.

And if Pratchett wrote it, you know there's some business there.

>> No.11955390
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11955390

Cucumber and elderflower

>> No.11955391

>>11955388
Sounds like some jew shit
Id rather read based rushdie

>> No.11955396
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11955396

Cooked fava beans and beach herbs

>> No.11955401
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11955401

Berries and cucumber

>> No.11955419
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11955419

>>11955391
Why the hostility? The man was a legend. Doubt he was Jewish, he was asking for assisted suicide.

>> No.11955426

>>11955419
Thx for reminding me of mortality

>> No.11955431
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11955431

Brown crab, Egg yolk and herbs

>> No.11955434
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11955434

Langoustine and söl, Sea and rye

>> No.11955435

>>11955352
Had to happen, blame the jews for all of it's own problems. I'm not a jew but I think that you're ridiculous blaming others because you're a low class moron and can't get out of a minimum wage job.

>> No.11955439
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11955439

Cauliflower and pine, Cream and horseradish

>> No.11955441

>>11955371
No, not the kitchen staff, they're just doing a job. Execute the so called "executive chef" that came up with it and the patrons.

>> No.11955444
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11955444

Salsify and truffle, Bread and milk

>> No.11955447
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11955447

The hen and the egg

"A DIY fried egg. First, the mise en place of leaves, herbs, petals, oil, seasoned butter, and a timer arrived. Then came a hot skillet with an egg on the side. We were told to crack the egg into the skillet. Then given a sequence of additions to follow as the timer counted down."

>> No.11955459

>>11955435

Fren, i wish i was you. But i took the redpills and now i have the responsibility to carry the burden as a man. I dont even feel hurt from your comment, i just look at you and see an innocent child, unaware of the true nature of our world.

>>11955441
Waitstaff should die too

Oh yeah,
>>11955435
t. Jew

>> No.11955466
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11955466

Turbot and bitter greens, Celeriac and mushroom

>> No.11955474
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11955474

Gammel Dansk- Milk ice cream flavored with Gammel Dansk, an herb and spice Danish bitter liquor. This completes your meal at Noma. That's all folks.

>> No.11955542

>>11955459
"redpills" so you speak in movie terms yet call yourself a man, GTFO you fucking twat!

>> No.11955549

How does the food in this thread actually taste? Because none of it looks very good

>> No.11955568

>>11955549
It all looks like slime that even HP Lovecraft wouldn't have thought of.

>> No.11956810

>>11955288
if you served this shit to a prisoner Amnesty International would be all over your ass.

>> No.11956817
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11956817

>>11956810
I need more reaction faces.

Thanks for one last kek before bed. You're right though, that dish is unforgivable.

>> No.11956822

>>11954910
It was quite weird but generally tasty and the wine pairings were as unique as the food.
8/10 expensive but definitely an experience I was glad I could have

>> No.11956925

>>11954948
>>11955010
He actually has a mcdicks breaky every workday. And depending on the market he bases what he orders off that. If it's a good day he will buy the more expensive sandwich, if it's a bad day he will settle for the cheapest.

>> No.11957411

>>11954942
They use $ in Denmark now?

>> No.11957446

>>11954910
it seems like it was absolutely incredible, but i enjoy shitposting about it

>> No.11957471

>>11954910
I don't think about this kind of food much at all because I'm not wealthy enough to eat at places that operate on the tasting menu idea. I appreciate the concept and the level of artistry involved in putting meals like this together to high standards every day. But this stuff is not for people like me. You may as well ask me what I think about modern art or St Barth's.

>> No.11957599

>>11956822
I'd be interested in reading more about your experience. I know they ferment a lot of stuff. Do they emphasize on it? Could you actually spot it and taste a difference?

>> No.11958687
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11958687

https://www.youtube.com/watch?v=FjN546QGSMA

Thoughts on his carrot dish?

>> No.11960333

>>11954910
Its great if you aren't poor. Lmao.

>> No.11960509
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11960509

>>11955379
>Tableside, juice from the clam, mingled with mustard-dill stock, was poured. The plating here was very interesting, in particular, the inescapable likeness to a sewage pipe

>> No.11960546

No ants?

>> No.11960935
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11960935

On a serious note, I'm not a fan of Noma's presentation or even a lot of their dishes, but they create amazing ideas, techniques and chefs. Noma is responsible for a lot of knowledge and as a chef I'm thankful that I live in an age where that information is shared.
If you're not a fan of Noma but respect their ability, check out Relae, a restaurant opened by their old sous chef. It's a more laid back but still meticulously executed type of restaurant along a similar vein. Really great stuff.

>> No.11960946

>>11955379
I like the goal of all this, where the aim is to create the perfect bite. It's a lot of love and work. It's a shame the food can come off as so sterile and formal as a result. But at least it serves a purpose.

>> No.11961546

Noma is to cooking as academia is to science

>> No.11961566

>>11954910
Pretentious bullshit for people with too much money, who gladly pay for it and keep these shady businesses afloat.

>> No.11961568

>>11954948
Is this how pedophilia is still around?

>> No.11961763

>>11961566
Can it really be called pretentious when the chefs explain each course? Like what each component is, why it's made that way, how and where they're from? They're not pretending to be anything, in fact it's probably the most honest food. Just ingredients gathered from the local area and served up in creative ways.

>> No.11962496

>>11955434
do you eat the rock?

>> No.11962538

>>11955542
You sound like a middle-aged single mom commenting on Daily Mail. Kys

>> No.11962552

>>11955474
good thread OP

>> No.11964019

>>11954910
Some are worth it but not overall

>> No.11964028

>>11957411
They use American money everywhere because it’s the only country that has never seen hyperinflation (no thanks to tax and spend demonrats)

>> No.11964066

>>11954910
reminds me of something that piece of shit heston blumenthal would dream up.

>> No.11965282

I enjoy fine dining, but this place crosses a line. It's the same feeling I have about modern art.