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(Slate)   New book calmly, rationally deconstructs the moral bankruptcy of self-congratulatory foodies and how they destroyed gourmet dining in America   (slate.com) divider line 138
    More: Obvious, Tom Colicchio, moral bankruptcy, Robert Pearlman, vinaigrette, restaurants  
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5455 clicks; posted to Entertainment » on 03 May 2013 at 2:08 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-05-03 02:04:05 PM
The smug is strong with this one.
 
2013-05-03 02:06:40 PM
Today, no self-respecting chef would dream of putting "Grenouille Provencale" or "Sole Anglaise" on his menu without also telling you how those frogs were pampered and where that sole was line-caught.

Stopped reading right there. Not interested in someone who 1) thinks that real life is a Portlandia episode and 2) thinks overfishing is a joke
 
2013-05-03 02:09:26 PM
I went to an upscale foodie all organic type place the other day. It absolutely sucked. It was also anywhere between 50-100% more expensive than it should have been depending on the dish.
 
2013-05-03 02:13:28 PM

what_now: Today, no self-respecting chef would dream of putting "Grenouille Provencale" or "Sole Anglaise" on his menu without also telling you how those frogs were pampered and where that sole was line-caught.

Stopped reading right there. Not interested in someone who 1) thinks that real life is a Portlandia episode and 2) thinks overfishing is a joke



Art imitates life.
 
2013-05-03 02:13:41 PM
good job going to a couple of restaurants that pride themselves on the effort the put into sourcing their food and then conflating that with the entire restaurant industry.
 
2013-05-03 02:16:28 PM
As a recreational Striped Bass fisherman I'd would welcome Alison Pearlman to come up to Boston and I can point out the beaches where migratory fish would blitz on every day during the Summer and now are nowhere to be found.

Yes, you dumb twunt, it's imperative that people demonstrate some level of knowledge and ethics in the business they conduct.
 
2013-05-03 02:16:53 PM
or, you could go eat in new orleans, where talent in the kitchen is king.  oh yeah, and good ingredients too.  of course, i guess by her standard, the people of new orleans have been hipster foodie douchebags since the turn of the 18th century.
 
2013-05-03 02:17:10 PM
So no Golden Corral then?
 
2013-05-03 02:17:52 PM
The antidote to "foodies":  baylorlariat.com
 
2013-05-03 02:21:09 PM
Can we all agree that sustainable fishing is good, but people who take pictures of their plates are douchebags?
 
2013-05-03 02:21:29 PM
I'm as happy with a perfectly prepared steak at Sizzler as I am with a juicy hamburger at Lunchbox Laboratory. While the ingredients are important to me, they are only important as ingredients and not as the final meal.

She's complaining about the ingredients being presented as part of the meal. Butternut squash sourced from an Amish family in Connecticut. Line-caught bluefin tuna from the Indian ocean. Beef from Kobe stock, raised under the strictest organic regime in Oklahoma. It's all bullshiat unless the food tastes great.

So, I guess I'm agreeing with the author. It's the meal, stupid.
 
2013-05-03 02:22:58 PM
Made with carefully selected vocabulary and crafted with great attention to detail, yet ultimately heavy-handed, served in over-generous portions. Overall, an unsatisfying rant. 2/5 Stars
 
2013-05-03 02:28:05 PM

Wendy's Chili: Can we all agree that sustainable fishing is good, but people who take pictures of their plates are douchebags?


And when the size zero hipster chicks do it, all we think is "this is the food I'm going to throw up later".
 
2013-05-03 02:29:38 PM
Fark foodies. Farking douche-nozzles.
 
2013-05-03 02:30:42 PM

what_now: Today, no self-respecting chef would dream of putting "Grenouille Provencale" or "Sole Anglaise" on his menu without also telling you how those frogs were pampered and where that sole was line-caught.

Stopped reading right there. Not interested in someone who 1) thinks that real life is a Portlandia episode and 2) thinks overfishing is a joke


You stopped reading there? Then you missed when the author prefaced "obesity epidemic" with the cute little turn of phrase, "so-called." It was adorable. Your loss.
 
2013-05-03 02:31:19 PM

AverageAmericanGuy: I'm as happy with a perfectly prepared steak at Sizzler as I am with a juicy hamburger at Lunchbox Laboratory. While the ingredients are important to me, they are only important as ingredients and not as the final meal.

She's complaining about the ingredients being presented as part of the meal. Butternut squash sourced from an Amish family in Connecticut. Line-caught bluefin tuna from the Indian ocean. Beef from Kobe stock, raised under the strictest organic regime in Oklahoma. It's all bullshiat unless the food tastes great.

So, I guess I'm agreeing with the author. It's the meal, stupid.


I agree strongly with the bolded part - the first priority for a restaurant meal is that it should taste good (though everyone has their own tastes of course).  That being said, I don't have a problem with some restaurants choosing to highlight their suppliers and producers if they are proud of the products they're getting.  There are people who care about eating only organic, grass fed, free range, fair trade food, and they're just marketing to them - it's just good business.

Highlighting locally sourced or artisanally produced ingredients may make more sense today as well because corporate factory farming and shipping ingredients all over the world from wherever they can be grown cheapest is much more prevalent today than it was 50 years ago.  The drive to eat things grown by people who live in your community and who care about what they're doing is just backlash against the increased profits-uber-alles attitude of modern industrial agriculture.
 
2013-05-03 02:31:41 PM

AverageAmericanGuy: I'm as happy with a perfectly prepared steak at Sizzler as I am with a juicy hamburger at Lunchbox Laboratory. While the ingredients are important to me, they are only important as ingredients and not as the final meal.

She's complaining about the ingredients being presented as part of the meal. Butternut squash sourced from an Amish family in Connecticut. Line-caught bluefin tuna from the Indian ocean. Beef from Kobe stock, raised under the strictest organic regime in Oklahoma. It's all bullshiat unless the food tastes great.

So, I guess I'm agreeing with the author. It's the meal, stupid.


Seconded.  Food should be judged by its taste, and people shouldn't define their own identities through their consumption choices.  You are not what you spend money on.
 
2013-05-03 02:33:38 PM

Lexx: AverageAmericanGuy: I'm as happy with a perfectly prepared steak at Sizzler as I am with a juicy hamburger at Lunchbox Laboratory. While the ingredients are important to me, they are only important as ingredients and not as the final meal.

She's complaining about the ingredients being presented as part of the meal. Butternut squash sourced from an Amish family in Connecticut. Line-caught bluefin tuna from the Indian ocean. Beef from Kobe stock, raised under the strictest organic regime in Oklahoma. It's all bullshiat unless the food tastes great.

So, I guess I'm agreeing with the author. It's the meal, stupid.

Seconded.  Food should be judged by its taste, and people shouldn't define their own identities through their consumption choices.  You are not what you spend money on.


That stated, I will admit that I'd be more inclined to shop at a restaurant that uses locally sourced, seasonal ingredients, all other things (service, price, quality) being equal.
 
2013-05-03 02:36:32 PM

shortymac: Wendy's Chili: Can we all agree that sustainable fishing is good, but people who take pictures of their plates are douchebags?

And when the size zero hipster chicks do it, all we think is "this is the food I'm going to throw up later".


Not all skinny women go the purge route.  My ex was a size 2 and she'd put away a steak and lobster like an NFL linebacker.  She had one of those odd metobolisms that let her eat anything she wanted.
 
2013-05-03 02:40:02 PM
Yeah, the vast increase in public enthusiasm about fine dining has REALLY made it tough on fine-dining establishments.
 
2013-05-03 02:41:58 PM

OgreMagi: shortymac: Wendy's Chili: Can we all agree that sustainable fishing is good, but people who take pictures of their plates are douchebags?

And when the size zero hipster chicks do it, all we think is "this is the food I'm going to throw up later".

Not all skinny women go the purge route.  My ex was a size 2 and she'd put away a steak and lobster like an NFL linebacker.  She had one of those odd metobolisms that let her eat anything she wanted.


My hubby has that metabolism... lucky bastard.
 
2013-05-03 02:46:08 PM

TuteTibiImperes: Highlighting locally sourced or artisanally produced ingredients may make more sense today as well because corporate factory farming and shipping ingredients all over the world from wherever they can be grown cheapest is much more prevalent today than it was 50 years ago. The drive to eat things grown by people who live in your community and who care about what they're doing is just backlash against the increased profits-uber-alles attitude of modern industrial agriculture.


i also really enjoy eating at places that force themselves to change their menus regularly due to the changing availability of fresh ingredients.  it allows chefs to stay creative and gives me a reason to go back regularly.
 
2013-05-03 02:48:02 PM
As much as I hate everyone in this argument, from the pompous food critic, to foodies, to self-important chefs; the fact that this website exists is reason enough to hate foodies the most.
 
2013-05-03 02:50:44 PM
Although I don't typically care much about the sourcing of the food I order in restaurants, I always demand to know the source of the cervical cancer.
 
2013-05-03 02:54:16 PM
People started asking where their food actually came from, so restaurants accommodated by informing their patrons. How on earth this is a bad thing I'm not quite getting.

It's not like you have to repeat it all when you're ordering.
 
2013-05-03 02:57:31 PM

thomps: TuteTibiImperes: Highlighting locally sourced or artisanally produced ingredients may make more sense today as well because corporate factory farming and shipping ingredients all over the world from wherever they can be grown cheapest is much more prevalent today than it was 50 years ago. The drive to eat things grown by people who live in your community and who care about what they're doing is just backlash against the increased profits-uber-alles attitude of modern industrial agriculture.

i also really enjoy eating at places that force themselves to change their menus regularly due to the changing availability of fresh ingredients.  it allows chefs to stay creative and gives me a reason to go back regularly.


this is very true.  it's really nice to know that you're not going to eat everything on the menu at some place, because the menu changes every month/week.
 
2013-05-03 02:59:44 PM
How about we gut punch everyone that uses the word "artisanal" in a non-mocking tone. That sound clear up the foodie problem within three to four months.
 
2013-05-03 03:00:16 PM

WTF Indeed: As much as I hate everyone in this argument, from the pompous food critic, to foodies, to self-important chefs; the fact that this website exists is reason enough to hate foodies the most.


 I dunno. The fact that this website exists is good reason to reject people who casually dismiss environmental concerns when it comes to food.  http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendat i ons.aspx
 
2013-05-03 03:02:54 PM

AverageAmericanGuy: She's complaining about the ingredients being presented as part of the meal. Butternut squash sourced from an Amish family in Connecticut. Line-caught bluefin tuna from the Indian ocean. Beef from Kobe stock, raised under the strictest organic regime in Oklahoma. It's all bullshiat unless the food tastes great.


Personally I find it a bit annoying when they list the farm as part of the name of the dish.  But considering so few restaurants really do that it really just comes down to how the food tastes - I get over it.  She should too.
 
2013-05-03 03:07:36 PM
It used to be that human ingenuity was valued in the kitchen. Now, what matters more is chefs' knowing the right producers and buying the right products.

It used to be that agribusiness hadn't turned meats and produce into a bland version of what they once were.
 
2013-05-03 03:10:08 PM

someonelse: I dunno. The fact that this website exists is good reason to reject people who casually dismiss environmental concerns when it comes to food.


The argument is if you're coming to a restaurant to spend $200 to eat fish cheeks, don't ask how the fish was caught or if it had stress free life before it was gutted.  The restaurant serving you $100-a plate meals is by definition not getting their steak or fish from Wal-Mart. Overfishing and corporate farming effects the quality of cheaper food, not the high-end restaurant crowd.
 
2013-05-03 03:11:03 PM

WTF Indeed: As much as I hate everyone in this argument, from the pompous food critic, to foodies, to self-important chefs; the fact that this website exists is reason enough to hate foodies the most.



I won't dispute your point -- if tumblr wasn't blocked at work my guess is I would be annoyed by what you're linking to, too -- but I have to ask: After seeing your comments in many threads on lots of different topics, is there anything or anyone in this world you actually like?
 
2013-05-03 03:13:47 PM
way to out-douchebag the foodies, perlman.
She must despise julia child for bringing French food to the unwashed americans.
 
2013-05-03 03:15:03 PM

AverageAmericanGuy: I'm as happy with a perfectly prepared steak at Sizzler as I am with a juicy hamburger at Lunchbox Laboratory. While the ingredients are important to me, they are only important as ingredients and not as the final meal.

She's complaining about the ingredients being presented as part of the meal. Butternut squash sourced from an Amish family in Connecticut. Line-caught bluefin tuna from the Indian ocean. Beef from Kobe stock, raised under the strictest organic regime in Oklahoma. It's all bullshiat unless the food tastes great.

So, I guess I'm agreeing with the author. It's the meal, stupid.


It's also all bullshiat unless they have, and present,  actual proof.   A surprising percentage of fish sold aren't even the same species the seller claims.

Here's one example.

Periodically, newspapers re-discover this basic fact, and there's a flurry, then it dies down again and customers go back to eating shark scallops.
 
2013-05-03 03:15:06 PM
On the one hand I agree that some restaurants place too much emphasis on the story of the meals and forget about taste, on the other hand  I'm grateful fine dining no longer includes a liberal use of Aspic.
 
2013-05-03 03:16:25 PM
Based on this article, it would appear that the author wishes that upscale and fine dining would go back to the "haute cuisine" era where restaurants were all dark caverns where the kitchens routinely assumed that the general public would be too stupid to realize that the coq au vin they were eating was subpar.  (At least, that's my impression)  That's not to say all of the restaurants of that era practiced this; the ones that didn't go down this path are still around.  However, the ones that did are long gone now.

Then again, if I want a detailed opinion on the restaurant scene, an art historian would not be the first person I would seek out.
 
2013-05-03 03:17:15 PM

Sliding Carp: It's also all bullshiat unless they have, and present, actual proof. A surprising percentage of fish sold aren't even the same species the seller claims.

Here's one example.

Periodically, newspapers re-discover this basic fact, and there's a flurry, then it dies down again and customers go back to eating shark scallops.


but that's more due to the monopolistic nature of the big food distributors and the prisoner's dilemma faced by the restaurants they distribute to. you're actually making an argument for the restaurants that go out of their way to set up their own independent distribution networks.
 
2013-05-03 03:19:39 PM

phaseolus: After seeing your comments in many threads on lots of different topics, is there anything or anyone in this world you actually like?


Yes. I like to hate on things. Especially things that people like. Also trolling.
 
2013-05-03 03:20:32 PM

WTF Indeed: The restaurant serving you $100-a plate meals is by definition not getting their steak or fish from Wal-Mart. Overfishing and corporate farming effects the quality of cheaper food, not the high-end restaurant crowd.


That may be true - I don't know - but why would you believe it?
 
2013-05-03 03:24:18 PM

WTF Indeed: phaseolus: After seeing your comments in many threads on lots of different topics, is there anything or anyone in this world you actually like?

Yes. I like to hate on things. Especially things that people like. Also trolling.



Ah, okay, everything makes sense now.


/now, back to my beloved MSNBC
 
2013-05-03 03:25:02 PM
I can't read this article because it's not local.
 
2013-05-03 03:25:59 PM
If you're a self-described "foodie", well, you probably know where a shotgun is. You know what to do with it.
 
2013-05-03 03:26:36 PM

Wendy's Chili: Can we all agree that sustainable fishing is good, but people who take pictures of their plates are douchebags?


I would say a complete 2 or 3 year ban on fishing would be good. Anything else is just a band-aid.

We could give up 1 or 2 heavy bombers and pay fishermen and anyone downstream subsidies not to fish.

But nah...
 
2013-05-03 03:27:17 PM

Wendy's Chili: Can we all agree that sustainable fishing is good, but people who take pictures of their plates are douchebags?


I think if I whipped out my iPhone at a restaurant to snap a picture of my dinner to upload to Facebook or whatever, my wife would slap me right upside my head.  In fact, if I ever do such a thing, I hope she slaps me right upside the head.
 
2013-05-03 03:28:23 PM

TheShavingofOccam123: Wendy's Chili: Can we all agree that sustainable fishing is good, but people who take pictures of their plates are douchebags?

I would say a complete 2 or 3 year ban on fishing would be good. Anything else is just a band-aid.

We could give up 1 or 2 heavy bombers and pay fishermen and anyone downstream subsidies not to fish.

But nah...


That's great for those of us who live in food-rich countries with many options, but a lot of coastal societies in other countries aren't exactly going to be able to eat those heavy bombers to stave off starvation.
 
2013-05-03 03:29:29 PM

Nabb1: TheShavingofOccam123: Wendy's Chili: Can we all agree that sustainable fishing is good, but people who take pictures of their plates are douchebags?

I would say a complete 2 or 3 year ban on fishing would be good. Anything else is just a band-aid.

We could give up 1 or 2 heavy bombers and pay fishermen and anyone downstream subsidies not to fish.

But nah...

That's great for those of us who live in food-rich countries with many options, but a lot of coastal societies in other countries aren't exactly going to be able to eat those heavy bombers to stave off starvation.


i'm pretty sure it's not subsistence fishing that is wiping out fish populations
 
2013-05-03 03:29:37 PM
That guy has a major hard-on for French cooking from the seventies.
 
2013-05-03 03:29:44 PM

thomps: Sliding Carp: It's also all bullshiat unless they have, and present, actual proof. A surprising percentage of fish sold aren't even the same species the seller claims.

Here's one example.

Periodically, newspapers re-discover this basic fact, and there's a flurry, then it dies down again and customers go back to eating shark scallops.

but that's more due to the monopolistic nature of the big food distributors and the prisoner's dilemma faced by the restaurants they distribute to. you're actually making an argument for the restaurants that go out of their way to set up their own independent distribution networks.


No, I'm making an argument that there can be a financial incentive in lying to the customer, and without proof I have no intrinsic reason to believe the restaurant's claims about their distribution networks.  The example I gave was a distributor, but this kind of thing could just as easily (probably more easily) happen at the final point of sale.

If Chef Joe knows that he can sell a hamburger for $8.00, or a hamburger with a (claimed) hoity toity pedigree for $32.95, how long do you think you'll be able to trust the pedigrees?
 
2013-05-03 03:30:51 PM

WTF Indeed: someonelse: I dunno. The fact that this website exists is good reason to reject people who casually dismiss environmental concerns when it comes to food.

The argument is if you're coming to a restaurant to spend $200 to eat fish cheeks, don't ask how the fish was caught or if it had stress free life before it was gutted.


That's a pretty terrible argument, given that both those factors can have a lot to do with the sustainability of fish populations. I don't see why we should just assume that everything is fine because the restaurant is expensive.
 
2013-05-03 03:31:37 PM

TheShavingofOccam123: Wendy's Chili: Can we all agree that sustainable fishing is good, but people who take pictures of their plates are douchebags?

I would say a complete 2 or 3 year ban on fishing would be good. Anything else is just a band-aid.

We could give up 1 or 2 heavy bombers and pay fishermen and anyone downstream subsidies not to fish.

But nah...


That would never work unfortunately, the ban would have to be World Wide and Japan, Norway, Finland, Greece, China, Russia etc would never agree.
 
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