Under-seasoned ones.Wait, you had s'mores as part of a $1500 dinner at a Michelin 3-star?
Under-seasoned ones.Wait, you had s'mores as part of a $1500 dinner at a Michelin 3-star?
First sausage gravy, and now s’mores. No wonder you like rectangles, you squareS’mores are gross
And ya’ll thought I had poor taste because I stand by the fact that a shallot is just an onion rubbed with a clove of garlic before mincing. Turns out I’ve been making world class cuisine for yeaaaars in my microwave when I can’t get access to a fireWait, you had s'mores as part of a $1500 dinner at a Michelin 3-star?
Me and my girlfriend called a deli store around the corner 'the Turkish store' for years until we found out the owner and his family are actually Greek. But in our defense, they sold baklava and Turkish bread!My wife refers to the one market nearby as "the Mexican store." Though the produce, owners, and most workers are not Mexican. But there is one really nice guy that stocks the fruit there who happens to be Mexican.
Luckily he brought his own ketchup in a pocket-sized bottle.
Look, if you’re having dinner at a Michelin starred place, and especially if it’s prix fixe, then you are there to experience the chef’s expressions. If you believe that all the food should be seasoned to your expectations, then maybe you are wasting your $1500 there. Perhaps next time you could tell the waiter that your tastebuds are burnt out. Or alternatively, there’s an Applebees down the road.
I have a friend that just brings his own shaker. Skip the middle man.
I've become an outrageous hotsauce snob recently. $10 imported Crybaby Craig's? Yes please.I always bring my own hot sauce if I'm going out to breakfast. Too many places just carry tabasco
Thats not a chef, thats a caterer. The chef can do whatever he likes when he cooks for himself.you are there to experience the chef’s expressions
Luckily he brought his own ketchup in a pocket-sized bottle.
Look, if you’re having dinner at a Michelin starred place, and especially if it’s prix fixe, then you are there to experience the chef’s expressions. If you believe that all the food should be seasoned to your expectations, then maybe you are wasting your $1500 there. Perhaps next time you could tell the waiter that your tastebuds are burnt out. Or alternatively, there’s an Applebees down the road.
This one is so effing good. Adds a nice umami to dishes with some whoopass. The Marie Sharp's has also really been hitting the spot for me lately for that Caribbean bright style.I've become an outrageous hotsauce snob recently. $10 imported Crybaby Craig's? Yes please.
... Wait, it comes in a gallon? Honey? Can I?!
I've never been to a starred restaurant that wasn't accommodating to my wife's shellfish allergy. This dish was diver scallops on the tasting menu. Maybe the plating suffered a bit with the substitution but everything else was seamless and delicious. Sea bass wasn't even on the menu.... Restaurant Daniel this past April. Still excellent and recommended !
I've never been to a starred restaurant that wasn't accommodating to my wife's shellfish allergy. This dish was diver scallops on the tasting menu. Maybe the plating suffered a bit with the substitution but everything else was seamless and delicious. Sea bass wasn't even on the menu.... Restaurant Daniel this past April. Still excellent and recommended !
Where can you get fresh fruit now that actually still tastes like fruit. The stuff in the markets around here never seems to ripen, stays hard and tastes like plastic. Used to love snacking on fruit when I was a kid and now you can't eat it.
I find pretentious chefs a real turn off. No salt on the table is a bad sign. “No substitutions” is worse. If you are a chef in a restaurant the goal is to serve food the customer enjoys and that means dealing with allergies, different palettes, salt sensitivities, dietary restrictions, etc. That means listening to and accommodating the customer. I completely get there are bounds to this but if I’m allergic to wheat and request a sandwich without bread then don’t say “no substitutions” and give me bread.
Thats not a chef, thats a caterer. The chef can do whatever he likes when he cooks for himself.
I don't know if this is the appropriate thread but this is my unpopular opinion: The placement of those ads when you click on "search" is shi**y.
It's covering the search box! Just noticed this today because I always use my phone for KKF. Since it's the weekend, I decided to use the home computer. It won't go away either. That "X" won't do the trick, as it should. Can somebody show a newbie how to get rid of it, please?View attachment 261655
Enter your email address to join: