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Just saw a portion of this one show where a chef created some awful looking dish. 4 liquids on a flat plate (2 of which reminded me of bodily functions gone awry) and he seemed so pleased that he had created such a masterpiece yuck
was it Anthony Bourdain making his interpretation of gazpacho on the Chew???
Watching food shows i notice most chefs have a towel attached to their belt,they use this towel as a handy wiper of everything from knives to plates of food,doesnt strike me as a sanitary way of doing things.
But the one thing that bothers me most - and I see people doing this all the time - is standing over food while sharpening knives. Out comes the knife, out comes the long round rod (which is actually a file).
I always sharpen my knives over the sink with running water.
How about people who let their cats climb all over the counters and appliances and don't wipe everything down before they start prepping/cooking? It grosses me out.
The thing that chefs do that bothers me the most is insisting on using ONLY locally sourced ingredients, ONLY organic foods, ONLY free range chicken, ONLY grass-fed beet, etc - which (IMHO) only raises the prices of dining out.
Clearly you're unaware of what it takes to produce organic, free-range and grass fed products (as well as the yield of how much is produced) because attaching the price differential as a negative when comparing to traditional methods indicates a complete lack of knowledge of how it all gets to the table.
Clearly you're unaware of what it takes to produce organic, free-range and grass fed products (as well as the yield of how much is produced) because attaching the price differential as a negative when comparing to traditional methods indicates a complete lack of knowledge of how it all gets to the table.
It is not the lack the knowledge of why it's so expensive. The FACT that it's expensive BECAUSE they insist on only preparing organic food is off-putting to some, including myself.
I don't have any allergies, so I can eat anything I want. I won't eat at a foo-foo organic-only non-gluten-friendly vegetarian/vegan restaurant because I don't have to.
I will, however, eat at a locally-sourced restaurant if they have what I like on the menu.
It is not the lack the knowledge of why it's so expensive. The FACT that it's expensive BECAUSE they insist on only preparing organic food is off-putting to some, including myself.
I don't have any allergies, so I can eat anything I want. I won't eat at a foo-foo organic-only non-gluten-friendly vegetarian/vegan restaurant because I don't have to.
I will, however, eat at a locally-sourced restaurant if they have what I like on the menu.
This!
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yuck
