[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 2.99 MB, 640x360, food.webm [View same] [iqdb] [saucenao] [google]
18045969 No.18045969 [Reply] [Original]

How do we feel about fine dining?

>> No.18045984

Pretentious in the literal sense of the word.

>> No.18045987

It's a good scam, selling shitty food to rich people for ridiculous prices.

>> No.18045993

>>18045969
probably about the same as 2 hrs ago when this thread was last made

>> No.18045997

Fine dining generally consists of tasting several small bites of food rather than getting a meal, all for ridiculous prices and prepared by cooks that think they're hot shit for it.
The appeal of it is the luxury tax. Spend a fuck ton of money to enjoy a few morsels without having to be around trashy people.

>> No.18046014

>>18045997

Have you ever actually had a tasting menu or do you just eat from a trough?

>> No.18046038

>>18046014
I haven't bothered, yet the few places I've been still gave me the smallest pittance of food for about 30 shekels per dish in 5-7 course "meals."
I'm a good celtic Irish/German man and prefer to be actually fed when I eat out. Gotta soak up all the ridiculous amounts of alcohol I consume daily.
I enjoy artisian meals, but only so long as they can be considered a meal, rather than a light snack.

>> No.18046143

>>18045969
Obligatory NY Time scathing review of EMP

>In tonight’s performance, the role of the duck will be played by a beet, doing things no root vegetable should be asked to do. Over the course of three days it is roasted and dehydrated before being wrapped in fermented greens and stuffed into a clay pot, as if it were being sent to the underworld with the pharaoh.

>The pot is wheeled out to your table, where a server smashes the clay with a ball-peen hammer. The beet is cleaned of pottery shards and transferred to a plate with a red-wine and beet-juice reduction that is oddly pungent in a way that may remind you of Worcestershire sauce.

>They used to do a similar beet act at Agern, a New Nordic restaurant in Grand Central Terminal, roasting it inside a crust of salt and vegetable ash. That beet tasted like a beet, but more so. The one at Eleven Madison Park tastes like Lemon Pledge and smells like a burning joint.

>I suspect that the summer-squash dish that appears halfway through the menu somehow descends from the butter-poached lobster. I don’t know what else accounts for the viscous liquid that looks and sort of feels like browned butter, but clearly isn’t. It tastes of vadouvan and something else, something harsh and sharp that overpowers the nugget of sesame-seed tofu hidden inside a squash blossom.

>Time and again, delicate flavors are hijacked by some harsh, unseen ingredient. Marinated wedges of heirloom tomatoes have a pumped-up, distorted flavor, like tomatoes run through a wah-wah pedal. Rice porridge under crisp, pale-green stems of celtuce has a tangy, sharp undertone that another restaurant might get from a grating of aged pecorino. A tartare of minced cucumbers, honeydew melon and smoked daikon is suffused with an acrid intensity.

>> No.18046144

>>18045987
some of the food taste good tough

>> No.18046145

>>18045969
i'm more of a swine dining guy myself

>> No.18046178

>>18046144
Not as good as anything you could make at home. You're paying for the clout.

>> No.18046204

>>18046143
how did they react to the review?

>> No.18046343

>>18046204
they didn't do anything, which is probably the right move. it would look weak if they acknowledged or responded to a NYT food review. They still fill up every night and are booked for months offering $800 per person vegetable tasting menu.

>> No.18046373
File: 23 KB, 450x283, 2ap9j9v3i6h51.jpg [View same] [iqdb] [saucenao] [google]
18046373

>>18045969
I was kind of cool with it until they -bought out the meat grinder- and ground up a carrot at the table with it with enough audacity to call it 'carrot tartare'. That's just the restaurant owners selling you invisible clothing at that point.

>> No.18046639

https://youtu.be/wqDaZsgR5zg
you can't beat this in pretentiousness

>> No.18046838

>>18046639
https://youtu.be/L0b-QYFQTuc

>> No.18047186

>>18046343
>booked for months
You can literally book a reservation for tomorrow. Humm is having some sort of manic episode and flying the thing into the fucking ground.

>> No.18047194

>>18046838
is this real?

>> No.18048332

>>18045969
proof that mao was right