Say what you will about his choice of food, but the man's got an eye for presentation.

Lionel Mandrake: GranoblasticMan: Say what you will about his choice of food, but the man's got an eye for presentation.

[media.npr.org image 462x346]

I dunno...looks like a toilet full of crap.

Well, okay, I have to agree with you on that one. It looks like a hippie had an abortion in the woods.

doglover: GranoblasticMan: Say what you will about his choice of food, but the man's got an eye for presentation.

It's a shame that presentation doesn't make overpriced crap less overpriced or better.

Yeah. And it's a shame that even though I cook some goddamn good food, the fact that I suck at presentation means I'm never going to make it big in the industry.

doglover: You can get better.

Personally I dislike modern presentation. A tiny portion of shiat on a big ass white plate is what I would refuse to tip over. It's ugly.

I want to see food spilling over the plate and lots of colors and such.

Well, in their defense, the majority of "tiny portion" dishes you see are either simply an amuse-bouche or part of a 5-course menu or more.

I appreciate your point; small portions aren't impressive, but I'm not sure the images you chose were the best to illustrate your point on color. The first has much brighter colors, especially on the veg. The latter looks a bit more amateur just based on the dullness of the color of the veg... Regardless, they both look delicious.

doglover: http://images.quickblogcast.com/115838-108114/P1210020x.jpg

HEFTY HEFTY HEFTY

May I help? You apparently suck at this.

_{wimpy wimpy wimpy}



HEFTY HEFTY HEFTY



I don't mind "presentation" but I do mind if it is used to serve ridiculously small portions for no good reason. I was at the Waldorf-Astoria in Orlando last summer and I ordered the bone-in Ribeye "for two" (with a friend) at their steak house in the hotel. It was $110 just for the steak. No matter, I figured any order of steak "for two" in a goddamn steakhouse was going to be awesome.

The presentation was ostentatious, as I expected. Our server came out with the steak still on a hotplate and literally cut it up into slices for us right at the table. I'd like to note while this sounds great, they were actually doing it to hide the fact that there wasn't a whole lot of meat there for $110. It was delicious, but it was also an 18-ounce, bone-in cut. Take away the bone and there was about 14 ounces of meat left for two people. 7 ounces of steak per person at a steakhouse. That only works, MAYBE, for a filet, and even then only if you have a whole dish prepared around it. It does not work for a damn ribeye.

After we finished eating the steak, which took all of two minutes, my friend looked at me and said "I think we just paid that guy 50 bucks to cut up a one person steak for two people".

Bucky Katt: Lsherm: doglover: http://images.quickblogcast.com/115838-108114/P1210020x.jpg

HEFTY HEFTY HEFTY

May I help? You apparently suck at this.

wimpy wimpy wimpy

[www.italian-food-lovers.com image 600x424]

HEFTY HEFTY HEFTY

[img33.imageshack.us image 575x432]

I don't mind "presentation" but I do mind if it is used to serve ridiculously small portions for no good reason. I was at the Waldorf-Astoria in Orlando last summer and I ordered the bone-in Ribeye "for two" (with a friend) at their steak house in the hotel. It was $110 just for the steak. No matter, I figured any order of steak "for two" in a goddamn steakhouse was going to be awesome.

The presentation was ostentatious, as I expected. Our server came out with the steak still on a hotplate and literally cut it up into slices for us right at the table. I'd like to note while this sounds great, they were actually doing it to hide the fact that there wasn't a whole lot of meat there for $110. It was delicious, but it was also an 18-ounce, bone-in cut. Take away the bone and there was about 14 ounces of meat left for two people. 7 ounces of steak per person at a steakhouse. That only works, MAYBE, for a filet, and even then only if you have a whole dish prepared around it. It does not work for a damn ribeye.

After we finished eating the steak, which took all of two minutes, my friend looked at me and said "I think we just paid that guy 50 bucks to cut up a one person steak for two people".

What else did you expect? You paid $50 just for the name

Believe it or not, I booked late for a conference and it was the only hotel that still had rooms. I would not have paid money for the Waldorf in Florida by choice. The only real one is in New York.

Bucky Katt: Lsherm: doglover: http://images.quickblogcast.com/115838-108114/P1210020x.jpg

HEFTY HEFTY HEFTY

May I help? You apparently suck at this.

wimpy wimpy wimpy

[www.italian-food-lovers.com image 600x424]

HEFTY HEFTY HEFTY

[img33.imageshack.us image 575x432]

I don't mind "presentation" but I do mind if it is used to serve ridiculously small portions for no good reason. I was at the Waldorf-Astoria in Orlando last summer and I ordered the bone-in Ribeye "for two" (with a friend) at their steak house in the hotel. It was $110 just for the steak. No matter, I figured any order of steak "for two" in a goddamn steakhouse was going to be awesome.

The presentation was ostentatious, as I expected. Our server came out with the steak still on a hotplate and literally cut it up into slices for us right at the table. I'd like to note while this sounds great, they were actually doing it to hide the fact that there wasn't a whole lot of meat there for $110. It was delicious, but it was also an 18-ounce, bone-in cut. Take away the bone and there was about 14 ounces of meat left for two people. 7 ounces of steak per person at a steakhouse. That only works, MAYBE, for a filet, and even then only if you have a whole dish prepared around it. It does not work for a damn ribeye.

After we finished eating the steak, which took all of two minutes, my friend looked at me and said "I think we just paid that guy 50 bucks to cut up a one person steak for two people".

What else did you expect? You paid $50 just for the name

As a Florida native, all I can say is: this. You won't find good food in any of the hotels in Orlando, despite that being the tradition in Europe and NY. I've heard very good things about The Rusty Spoon in the 55W building, though I've never had a chance to check it out for myself (and I'm too lazy to stage with Chef Kathleen Blake, though I'm sure I could find the opportunity to do so).

rynthetyn: If you're going for good steak in Florida, you go to Berns in Tampa. Expensive, but actually worth it.

I... actually have to disagree here. Bern's has reputation. Bern's has a decent location. Bern's has a great interior... But the Bern's of 2012 is not the Bern's of the 1960-1980s. They've, sadly, let the quality of their food diminish. I know; I was there just last December 26th. The wine selection is as breathtaking as always, but I can't say their food is worth the sticker price anymore. For Bern's, you're very much paying for a name these days as well, sadly.

doglover: GranoblasticMan: Well, in their defense, the majority of "tiny portion" dishes you see are either simply an amuse-bouche or part of a 5-course menu or more.

No excuse for all that white. Looks like you're eating off a 404 error.

Seriously, if your art isn't albino polar bears in a blizzard or something similar, you should not have white space. It's an unappealing, unnatural color. Look at a human face, what % is white? The eyes maybe. Even the teeth are yellowish.

If you MUST use white dishes, HIDE THAT shiat. Cover it up with lettuce and whatnot.

If you do, you'll start a wildfire for giving a voice to the people who don't like abstract art, passion fruit iced tea, cran-apple juice, trail mix, and all the other horrificly mediocre things that have become common place in the zeitgeist.

Eh, a lot of it has to do with the play of negative space... artsy stuff and all that. I'm not entirely disagreeing with you, but I do think there's a middle-ground somewhere.

Pretentious twat.

GranoblasticMan: Say what you will about his choice of food, but the man's got an eye for presentation.

I would agree. This stuff as food is open and vulnerable to any conceivable negative criticism, but it shore lewks perdy

GranoblasticMan: doglover: GranoblasticMan: Say what you will about his choice of food, but the man's got an eye for presentation.

It's a shame that presentation doesn't make overpriced crap less overpriced or better.

Yeah. And it's a shame that even though I cook some goddamn good food, the fact that I suck at presentation means I'm never going to make it big in the industry.

"Ta-da!!" doesn't help??

Stupid? The man is a genius. There is a Tax on stupid. He is the tax collector.

Local wild ingredients ? sure!

Freaking gibberish about echoing nature, and the emotion of a place ? uh, sure, experience is subjective, but $50 a plate and you get a big helping of amateur hour copy.

batcookie: I mean, what's next, are they going to start kidnapping mates from rival hipster clans?

read that as hamster

/let the hamster wars begin....

Chinchillazilla: (In 2010, on the Cook It Raw chef trip to Finland, he cooked beets in reindeer blood.)

That doesn't sound nearly as bad as eating twigs.

Sounds almost Christmas-ey.

slc11082: I'm not shocked.

Remember when they had those "designer" cupcakes for 10 bucks a pop at these "shops"

I don't know about yous guys but I get a dozen for 5 bucks at publix and I eat the HELL OUT of them.

fatty.

*control-F* "50" - 0 of 0
*control-F* "fifty" - 0 of 0

I'm curious to know where subby got his price point here? Not that it would surprise me to find a Farker pulling numbers out of his ass.

And the only question really worth asking: Does it taste good?

slc11082: I'm not shocked.

Remember when they had those "designer" cupcakes for 10 bucks a pop at these "shops"

I don't know about yous guys but I get a dozen for 5 bucks at publix and I eat the HELL OUT of them.

Cupcakes are just crack for women. They can pretend they aren't eating a full slice of cake, so they feel good about it. It's a bullshiat scam.

A proper cupcake shouldn't be about icing, but these days that's exactly what it is. It's just an excuse for people to eat dense sugar resting on top of bad cake product. Cupcakes used to be about the cake. No more.

the fecal plug has long been one of the mysteries of bear hibernation. fecal plugs have a light odor that is not unpleasant.

JackalRabbit: batcookie: I mean, what's next, are they going to start kidnapping mates from rival hipster clans?

read that as hamster

/let the hamster wars begin....

ukexpat: Pretentious twat.


A flowery twat. Basil should hire him.

doglover: GranoblasticMan: Well, in their defense, the majority of "tiny portion" dishes you see are either simply an amuse-bouche or part of a 5-course menu or more.

No excuse for all that white. Looks like you're eating off a 404 error.

Seriously, if your art isn't albino polar bears in a blizzard or something similar, you should not have white space. It's an unappealing, unnatural color. Look at a human face, what % is white? The eyes maybe. Even the teeth are yellowish.

If you MUST use white dishes, HIDE THAT shiat. Cover it up with lettuce and whatnot.

If you do, you'll start a wildfire for giving a voice to the people who don't like abstract art, passion fruit iced tea, cran-apple juice, trail mix, and all the other horrificly mediocre things that have become common place in the zeitgeist.

Where's your restaurant? I'm sure farkers would like an opportunity to critique your culinary skills.

GranoblasticMan: Say what you will about his choice of food, but the man's got an eye for presentation.

Oh please. Give me a plate and a macro lens and I'd have you salivating over pan-fried deer testicles, vinyl shavings, and course-shredded Styrofoam, all in a reduced Night Train and potato starch sauce.

I hate the "tiny food on a big plate for a lot of money" idea, and the artsy presentation is nice but I don't care enough about it to pay exorbitant amounts for it. However...

The idea of using literally wild ingredients is something I think is actually extremely cool. I would like to try the sorts of flavors he comes up with.

Rabbit food. Dressed up a little, but rabbit food.

BradleyUffner: JackalRabbit: batcookie: I mean, what's next, are they going to start kidnapping mates from rival hipster clans?

read that as hamster

/let the hamster wars begin....

[27.media.tumblr.com image 500x375]

Is the danger here supposed to be assumed to come from the knife or those nails?

Gawdzila: I hate the "tiny food on a big plate for a lot of money" idea,

Cocaine + Strict diet = poking tiny portions until you drop your platinum card on the little tray.



"That's a very expensive twig salad you're not eating."

UsikFark: GranoblasticMan: Say what you will about his choice of food, but the man's got an eye for presentation.

Oh please. Give me a plate and a macro lens and I'd have you salivating over pan-fried deer testicles, vinyl shavings, and course-shredded Styrofoam, all in a reduced Night Train and potato starch sauce.

You're Andrew Zimmern, aren't you?

Lionel Mandrake: I dunno...looks like a toilet full of crap

I call it "Artemis wears her red wings"

Danger Avoid Death: Andrew Zimmern

Think more hair, less rep.

UsikFark: Danger Avoid Death: Andrew Zimmern

Think more hair, less rep.

Rachael Ray??

Danger Avoid Death: UsikFark: Danger Avoid Death: Andrew Zimmern

Think more hair, less rep.

Rachael Ray??

less hair, more penis.