Under-seasoned ones.
Unpopular opinions
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Dan-
Senior Member
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.
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.
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First sausage gravy, and now s’mores. No wonder you like rectangles, you square
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 fire
Marshmallows toast perfectly well over a stove burner. Gas or electric.
(Edit: but I'm guessing induction is a no go)
(Edit: but I'm guessing induction is a no go)
Jovidah
I'll make you a sponsor offer you can't refuse...
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!
user 16756
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I think the wording is a little harsh but I agree with the overall thrust.
Tangentially, while starred tasting menus are something I am not overly enthusiastic about personally I think opinions on them, like French food too, have swung too far the other direction towards people not being able to see how good that food really is. So ironically, that stuff is sort of underrated these days IMO.
Dan-
Senior Member
Yeah it’s a bit harsh but I feel really strongly about this topic. I suspect the people offering support are trolling. Anyway, prix fixe is the best way to understand a restaurant. I recently went to a place in Boston where the food was other than I would have preferred. I still enjoyed the experience.
Jovidah
I'll make you a sponsor offer you can't refuse...
The problem with salt is that salt perception is not equal among all people and as a result preferences vary. I don't think it's an insult to the chef at all; it just means you happen to have a different salt preference.
I feel like I heard an interview with Thomas Keller a while ago where he says that he does that too.
Dan-
Senior Member
He burnt out his tastebuds from a lifetime of highly salted restaurant food. And he’s now old.
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
... Wait, it comes in a gallon? Honey? Can I?!
user 16756
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Almost all the small batch stuff I've tried has been really good. Granted I avoid the spicy for the sake of being spicy stuff, but Im totally on board.
I got the Scotch Bonnet and Ginger from Queen majesty recently it is SO good.
I got the Scotch Bonnet and Ginger from Queen majesty recently it is SO good.
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.
Jovidah
I'll make you a sponsor offer you can't refuse...
I mostly agree with you, but ordering bread without wheat a bit like ordering steak without meat to me.
None of the gluttifrutti crap I've ever had remotely resembled palatable bread.
None of the gluttifrutti crap I've ever had remotely resembled palatable bread.
Firmly believe in food/bev the customer is not always right and if it’s not a match, then find a new restaurant. Most fine dining restaurants will blow your mind if you give them an opportunity to make you something around dietary restrictions. I have a lot of vegetarian and vegan friends and honestly fine dining is where I gravitate with these folks. They tell the waiter their restrictions and the waiter says… we will handle it. Something beautiful comes out and everyone is happy. Asking for a no egg omelette or cassoulet without the meat… yeah no. Try vegan teriyaki down the street 
.
I don’t think adding salt to a dish is breaking any laws. I’ve never had to do it at a high end restaurant but 100% salt perception has variability. There are two ways to add salt though… like a normal human or like a sadist and shaking it vigorously to indicate to the dining room that you think the food is under seasoned. We’ve all seen these people…. Special place in hell.
.I don’t think adding salt to a dish is breaking any laws. I’ve never had to do it at a high end restaurant but 100% salt perception has variability. There are two ways to add salt though… like a normal human or like a sadist and shaking it vigorously to indicate to the dining room that you think the food is under seasoned. We’ve all seen these people…. Special place in hell.
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most GF stuff is crap unless you make it yourself. Quality ingredients cost 10x traditional ones. For example, pizzelle cookies made with rice flour are crap. Macadamia flour and you are getting somewhere.
Dan-
Senior Member
No, a caterer is someone who cooks whatever you contracted for at your location. I do agree about the allergies, etc part. BUT, if the food is not to your taste, despite being properly executed, that is on you, not the chef. It’s like a bad recipe.
If the food needs more salt for your taste then add salt. The number of Michelin stars or the check size should not justify eating food that you find bland. Shaming your customers for wanting to like the way their food tastes has always been a pretty reprehensible way to run a hospitality business. So I'll bring my shaker. Thank you very much.
Last time I ate at a Michelin stared restaurant they had soy sauce by the side, but then again it is a Sushi establishment…
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.
https://heathotsauce.com/products/batch-218-louisiana-style
jjlotti
Well-Known Member
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 !
user 16756
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well to be fair an allergy is an allergy and INAL but I'm guessing legally you can't exactly serve someone something if they've told you theyre allergic to it.
that said, I agree. Ive never been to a tasting menu place that treated an allergy or sensitivity or w.ever as an inconvenience. I dont know if that would be different if I waited until the night of, when I book I do make sure to mention it, maybe that would be tougher for them.
Is that a bed of rice under the sea bass?
If it is, I'm kind of surprised a michelin star restaurant would 'toast' it this much.
Fish looks delicious though!
We had a delightful tasting menu lunch at a 2-star restaurant in Florence a couple months ago (Santa Elisabetta). Once we sat down they asked if there was anything we didn’t eat. My wife has several things she doesn’t eat, like goat cheese, duck, etc. These are just preferences, not allergies.
What was very cool was they substituted ingredients for her on the fly on the tasting menu. I eat everything, so as the food came out the waiter would point out where they did substitutions on my wife’s version while I got the “normal” version. No s’mores, but I’m sure they would’ve provided extra salt if requested
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?
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?
Jovidah
I'll make you a sponsor offer you can't refuse...
You run an adblocker and you start to actually enjoy the internet as it was meant to be.
bahamaroot
Idiot Savant
I have an ad blocker on my computer and don't have that problem. I rarely see adds of any kind anywhere.
Look around in your settings. You can turn them off.
I was today years old when I found out about ad-blockers...lol. Always thought I had to pay for them. Still, that ad placement is just rude. Also, found out that if you clicked on the word "search" instead of the magnifying glass, you get a full screen for search, without the ads.
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