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Food Bloggers Giving Restaurant Owners Heartburn
crimeandpunishment writes "Call it the invasion of the pasta paparazzi. Food bloggers are so excited about sharing their experiences, especially at trendy, popular restaurants, that they're too busy taking pictures and video to enjoy the food when it's at its best. Many signature dishes come out at the perfect temperature ... take a few minutes to capture what it looks like, and your palate won't be nearly as pleased. Some restaurants have taken the step of banning cameras, or at least have established a 'no flash' rule. Others just want to make sure enthusiastic reviewers are still enthused after eating their food."
Most people will not eat food that looks unappetizing.
Obviously you're not from Rochester, NY. Our best known local dish not only looks ugly, but it has an ugly name as well. Then again, Nick Tahou's makes some delicious Garbage Plates.
RTFA. Setting up and using a tripod takes more than a minute. The problem isn't just clicking a button on a cell camera - the problem is setting up equipment to get the "perfect shot" of the food at the expense of actually enjoying it.
The word "blogger" tripped their acceptance regex. (:
I think you'd be surprised just how much your sense of sight plays in your food choices. Most of it isn't even a conscious choice.
You are right, smell does sense further than sight most of the time. But in a restaurant with competing smells, it's only when you can see what you are supposed to be smelling (your own food) that it gets heightened and "zeros in" on your own food.
Not sure why you dislike seafood so much, but to each their own. (: I have yet to come across a food that I didn't like (or at least try once).
"There is a way that seems right to a man, but its end is the way of death." Proverbs 16:25 (NKJV)
Grouper (the real stuff) doesn't taste fishy if it's not old.
Raw tuna (preferably sushi/sashimi grade...) doesn't taste anything like fish, surprisingly. Salmon is nasty, though. I haven't tried any others.
It really is true, not all fish prepared right tastes fishy.
For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
Seriously, you don't know shit about cooking meat if you're not resting it.
You better watch out, there may be dogs about . .
Crispy things with a sauce on top often get soggy after a while. The more time you spend not eating it, the more likely that it will be soggy by the time you finally get around to it.
This is true. When I clean the cat box it is only because my eyes sting that I know the ammonia smell is very bad.
OTOH, irritating smells (like a co-worker's foot odor) doesn't bother me. And so far hasn't been harmful. ;-)
Serious Foods: RE: Resting a Steak
Presented to you is actual photographic evidence for the reason for "resting a steak".
Now, to point, if you rest a steak and the person gets it cold, then they fucked up. Using the argument of "resting a steak" is not a proper reason for a cold steak.
Rather the myth should be that resting a steak means letting it go cold. This later one would be the mark of a bad chef.
WARNING! This girl exceeds the MAXIMUM SAFE standards established by the FDA for BRATTINESS
To be fair, if a dish is taste, texture, smell, sight... what word other than "experience" sums that up nicely? I understand using "experience" the same way tourism commercials do would be snobbish and silly, but used properly I'm afraid there's no good substitute when talking about food.
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Actually, there are fairly "standard" definitions for "minor handicap" (basically "reduced quality of life but able to function normally without assistance") and loss of sense of smell is squarely in that camp. Eating a poisonous item you can't identify by other means, or smelling smoke and gas are emergency situations that are pretty rare in modern life, ie. a minority of people would ever encounter anyway. Not that it wouldn't suck royally in the quality of life area not to taste most of your food...
You should always try foods at least twice. First reactions to new things aren't always reliable.
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You can make compost from vegetable waste, but it's very time-consuming and because the cellulose is tough to break down it's not as good. Ruminant digestive systems break down cellulose, which is why cow dung is wet and splattery and horse dung is dry and fibrous. Stable manure doesn't rot down as well as byre manure, but they both rot down a lot better than just dead plants.
Ok maybe so, but what is snobbish about a souffle? They're amazing right out of the oven but turn into a rubbery omelet ten minutes later. They aren't complicated to make; I taught my elementary school kids to make them. The reason many people have never had them is because timing is critical. You can't keep them under a heat lamp.
Or take pizza. Most of us are accustomed to eating lukewarm pizza, but it really is much better right out of the oven.
Ever eat gravy on a slice of roast beef? Isn't hot gravy much better than room temperature gravy? Gravy, by the way, is a sauce, and many sauces, particularly the fat based ones, go from wonderful at serving temperature to nasty at room temperature.
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