I’m tolerant of the salt varieties. A little rolleyesey, but tolerant.
But salt grinders couldn’t be more stupid and pretentious if they tried. The only - ONLY - thing they’re good for is for slowing down those people that add too much salt to their food. A few grinds and they give up, instead of dumping a teaspoon in there. That’s not a culinary benefit, it’s a health one.
Ever notice how, when products compete with each other, they get better?
This is what I came in to say. Also, some of the molecular gastronomy. Powdered olive oil??
I agree with the nomination of molecular gastronomy and “deconstruction”. I’m sure I’m happy that there are people who want to pay top dollar for someone to pretentiously gimmick their way through destroying real food so they can play with foams and colloids and crap like that, but I have to say no thank you to actually ever wasting any money on that myself. If I’m paying for a meal, I want real food, not flavored air and mix-and-match ingredient and form.
Even if it weren’t a gimmick, cupcakes are annoying to eat, because you have to peel off the paper and that causes half of the thing to fall apart onto the ground and all the crumbs get all over you. (The same applies to muffins, which are just a different kind of cake.) These are things that are properly eaten with a fork.
Society should be evolving forward, and that means moving away from cupcakes.
To get back to the OP, the thread below this one is called “Brotatoes”.
My 13yo son, a gourmet, gourmand and foodie from a very young age - we let him order from the adult menu at about 6, and I think some of the waiters are still in shock from their exchanges with him - absolutely *hates *cupcakes, from the word forward.
I’ve never had much of a sweet tooth, so I find most cakes overpowering and sticky and gross.
That being said, I understand that some people do love sweet things, including cakes and cupcakes. They have places for these types of people called bakeries which serve up a variety of that sort of thing. A store that only serves cupcakes is a cutesy gimmick that is quite the silly trend.
On an unrelated matter, I also think foodie is a stupid fucking word. There’s got to be a better synonym out there that could be used in lieu of foodie.
Fooder.
Yeah, and you probably think all food before Emeril isn’t worth eating.
What, then, is the best way to convert large salt crystals into smaller ones suitable for sprinkling on our food?
Surely you can see that a sliced cake dries out faster than a cupcake sealed in a wrapper and with icing covering the top.
The “artisan” label for foods-that cost 10-20X that of “non-artisan”. Take chocolate-the standard stuff is no good-you need chocolate harvested by hand in the Amazon jungle-and sun dried. And why is your food stacked up in layers? I want my portions separate-not piled on top of eachother. And “free range” chicken is no better than the caged type-free range chickens eat dung, bugs and worms…the real difference is fresh killed.
By buying salt of appropriate granuarity, just as we do with sugar. I keep popcorn salt, table salt and kosher salt on the shelf.
I suppose a good grinder could be used to vary consistency from coarse salt crystals, but I’ve yet to own a grinder that delivered an absolutely consistent output and I’d rather rely on sifted and sorted granules for cooking.
I further suppose that it’s a benefit to dining to be able to select the size of your salt granules at plate time, but as most restaurant grinders are nonadjustable and too cheap to be precise, I see them as just a faddish idiocy.
All that said, Kevin Spacey flicking his salt grinder was very nearly the funniest single moment of House of Cards.
I can’t think of a single use for balsamic vinegar that can’t be improved by just using regular vinegar or nothing at all. Figs drizzled with balsamic vinegar. Hard cheeses served with balsamic vinegar. One time I was at a restaurant, and the only vinegar they had for my fish and chips was balsamic vinegar. :rolleyes:
You’re obviously just a stooge for those who seek to crush the balsam industry.
(I completely agree about the entire notion of gourmet vinegar…)
Actually, the varied diet does make a difference to the flavor of the meat and eggs. The activity level of the animal probably matters, too.
And NitroPress, I don’t know precisely what you mean by “gourmet vinegar”, but there are certainly a variety of different vinegars that are good for different purposes. One of my favorite salads, for instance, uses cider vinegar in the dressing, and just isn’t the same with any other type. Unless by “gourmet” you mean something like “Must be made from winesap apples hand-picked between October 7 and 12, then left to ferment in red oak (not white oak) barrels for 11 years, and filtered through the woven nose hairs of a virgin”.
Most “free range” meat animals are a scam - having one door chickens can pop through to a tiny side yard is not, IMVHO, “free range.” Truly free-range animals? Yes. Certainly. But good luck identifying them; even some of the most respected names in meat processing hide this shuck behind folksy farmer facades.
The latter, of course. Certainly there are several very different vinegar types but I doubt cider vinegar made from apples polished on the farmer’s daughters luscious bosom before crushing is noticeably better.
You’ve forgotten the “crust” aspect though.
Middle-of-cake = meh, okay
Crust = YUM, crunchy!
Cupcake = MORE CRUST!
I think that conclusively proves my point scientifically. Now give me all your cupcakes!
At large factories with grinding wheels and sifters for uniformity. Not by hand over the soup pot.