Decade's 10 Worst Dining Trends...

originally posted by Bill Averett:
originally posted by Christian Miller (CMM):
That's actually a pretty good list. I have yet to taste a foam that really contributed anything to the dish.

For a foam that contributes to a dish, try the tuna tartare served with soy foam at Volt in Frederick, MD. It is Brian Voltaggio's place; he happens to be the older of the two brothers on Top Chef this season. Don't ask how we ended up there, but we did, and we and enjoyed it. Unfortunately, the coconut foam's flavor on the Lobster entree didn't stand up to the rich flavors. But 1 of 2 successful foams is pretty good.
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I find foam, when done properly, can really elevate soup. I remember having hazelnut foam on an acorn squash soup that was delicious. Better yet was bacon foam over a sunchoke parmentier soup at Adour. I think the reason they work is because the airiness of the foam manages to keep these rather strong flavors from overwhelming the delicacy of the soup.
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Some of those would be on my list. #1 on my list is vertical plating. I'll take my side dish on the side, thank you, not underneath my main course so that your nicely seared crust gets all soggy from its bath in the mashed potatoes.
 
originally posted by Yule Kim:
originally posted by Christian Miller (CMM):
That's actually a pretty good list. I have yet to taste a foam that really contributed anything to the dish.
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I find foam, when done properly, can really elevate soup. I remember having hazelnut foam on an acorn squash soup that was delicious. Better yet was bacon foam over a sunchoke parmentier soup at Adour. I think the reason they work is because the airiness of the foam manages to keep these rather strong flavors from overwhelming the delicacy of the soup.
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There's that bacon again. I think if you put bacon or hazelnuts on almost anything - chopped, minced, whole, caramelized, confit, as foam, as steam, packed in a shell casing and fired at the plate - I'd probably eat it.
 
originally posted by Christian Miller (CMM): if you put bacon or hazelnuts on almost anything - chopped, minced, whole, caramelized, confit, as foam, as steam, packed in a shell casing and fired at the plate - I'd probably eat it.
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Christian, Perhaps the ultimate is bacon peanut brittle.

. . . . . . Pete
 
originally posted by Peter Creasey:
originally posted by Christian Miller (CMM): if you put bacon or hazelnuts on almost anything - chopped, minced, whole, caramelized, confit, as foam, as steam, packed in a shell casing and fired at the plate - I'd probably eat it.
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Christian, Perhaps the ultimate is bacon peanut brittle.

. . . . . . Pete
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With a dollop of nutella on top. Please.

You're welcome.
 
originally posted by Scott Kraft:
Bacon is the new Hitler?
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bacon-hitler.jpg
Seems so.
 
The amount of information on the internet staggers me sometimes. The fact that I can type in "bacon hitler mustache" and something comes up that is exactly what I envisioned is really amazing to think about.
 
originally posted by Rahsaan:
The fact that I can type in "bacon hitler mustache" and something comes up that is exactly what I envisioned is really amazing to think about.
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Search engines are verrrrry smart.
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Or people are very dull. Or most of the idea-sphere has been examined. Or bacon is just so f'ing good that grown men wear it all the time like kids wear costumes on Halloween.
 
originally posted by Rahsaan:
The fact that I can type in "bacon hitler mustache" and something comes up that is exactly what I envisioned is really amazing to think about.
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Search engines are verrrrry smart.
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It's that, combined with the heaps of information we are putting into the internet. I guess it was one of those moments that someone would describe as "future shock."
 
originally posted by Cory Cartwright:
originally posted by Rahsaan:
The fact that I can type in "bacon hitler mustache" and something comes up that is exactly what I envisioned is really amazing to think about.
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Search engines are verrrrry smart.
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It's that, combined with the heaps of information we are putting into the internet. I guess it was one of those moments that someone would describe as "future shock."
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As an anti-fascist bacon-lover, I'm still reeling.
 
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