Crimes Against Food

[Bond Girl]

Inspired by FG's al dante thread and my recent visit to Mastuhisa in Aspen, this is a thread about some of the things that restaurants do that really spoils the otherwise good food. The toro served at Mastuhisa in Aspen was so much soy sauce and miso that you can't even taste the richness of the blue fin tuna. It's silly because why waste money on perfectly good blue fin tuna when the customer can't even taste it.

[kimmyb72]

-sometimes restaurants drop a glob of butter on top of meat to make it look glossy... then all you taste is the butter.

-cold bread

[Bond Girl]

The nice mesculin salad that is swimming in dressing really makes me crazy too.

[Mr. Blister]

Perfectly cooked cheeseburger on a perfectly shitty roll. Are all Kaiser rolls shipped stale?

[Big Bunny]

Are all Kaiser rolls shipped stale?

I thought that was part of the definition.

BB

[foodie52]

Too much sauce over pasta! Come on: if you're using decent noodles, I'd like to be able to taste them. Pasta isn't just a vehicle for sauce.

[fifi]

Every "deli" in Houston commits a capital crime against that epitome of the sandwich world, the Muffaletta.

The infamous list of offenses:

Bread all wrong, some even without sesame seeds

Olive salad chopped too fine, or not fine enough

Not enough oil in the olive salad

TOO MUCH MEAT! It is about the bread, dammit

The real deal is here.

(Actually, the current Central Grocery sandwich seems to have more meat on it than it did 30 years ago. They are probably having to bow to the sinners of excess. About 2/3 of what you see in the link is more like the original.)

[Toasted]

I think we can all agree about undercooked vegetables being a crime. Another pet peave is frozen butter and wine served at the wrong temperature.

[ninadora]

grilled vegetables particularly portabello mushrooms (which are STILL delicious though oft poo pooed, but i don't think you need me to tell you that...) that are DROWNED in balsamic vinegar

and for that matter

balsamic vinaigrette (tho' I had one today that was surprisingly delicious, but this is the first ever)

[Bond Girl]

grilled vegetables particularly portabello mushrooms (which are STILL delicious though oft poo pooed, but i don't think you need me to tell you that...) that are DROWNED in balsamic vinegar

and for that matter

balsamic vinaigrette (tho' I had one today that was surprisingly delicious, but this is the first ever)

That really sends me over the edge. How's about this microwaved cream sauce that is greasy all over.

[little ms foodie]

Uh, over cooked ANYTHING!!!! veggies that are grey, meat that doesn't bleed a bit, lamb that isn't really pink. I hate overcooked stuff!!

I'm with the oversaucing too! I like pasta....let me taste it!!

[NulloModo]

I completely agree on the overcooked bit. I have no interest in eating red meat that has no evidence that blood once ran through it (well, I'll leave an exception to braises and whatnot that are supposed to be thoroughly cooked).

My biggest issue however is chefs who are afraid to use herbs and spices. It really burns me to order a dish that claims to be highly spiced only to recieve something that is only one or two steps away from bland. If you are going to take the time to point something out on the menu as having some kick, give it some kick.

[CompassRose]

Cake from mixes, and that nasty icing made of grease and confectioners' sugar. Blee-yech. Many times, the only reason I go out to eat is for dessert. Make it worth my while!

The strange notion that no matter what a dish may lack, it will all be resolved if the thing is covered in about five servings of melted cheese. Um, no. Not even if it is goat cheese.

[chefdg]

I don't agree when a restaurant uses bases instead of homemade stock. I can taste that canned, sodium saturated paste a mile away.

[bleudauvergne]

Sopping wet lettuce.

[Romaney O'Malley]

It really annoys me when a restaurant points out the chili in a dish but is too scared to actually make it hot - if it says 'chili warning hot' etc etc then make it hot! Some of us love it.

I especially hate it when they have the degrees of hotness thing on a menu (usually thai) when really it's all mild.

Edited to say that I've just realised this is actually a rant about restaurants and not a crime against ingredients - sorry - oh well there you go - won't have to start that thread then!

Edited June 25, 2004 by Romaney O'Malley (log)

[Susan G]

Refrigerated tomatoes.

[Busboy]

Pea shoots ripped out in the prime of life and forced to serve as an inedibly fibrous garnish to "new American" cooking, rather than being allowed to flourish and produce one of spring's great treasures: fresh sweet peas.

[emannths]

Being from Chicago, I feel compelled to say this:

Ketchup on a hot dog!

[browniebaker]

Sugar in cornbread!

[Jinmyo]

Pea shoots ripped out in the prime of life and forced to serve as an inedibly fibrous garnish to "new American" cooking, rather than being allowed to flourish and produce one of spring's great treasures: fresh sweet peas.

Pea sprouts are wonderful steamed, or in an Asian soup, or in sukiyaki.

[Jinmyo]

Sugar in cornbread!

Indeed.

Does that happen?

[Bond Girl]

chefs who forget to season their food so everything taste bland. A little salt to finish really goes a long way and should be beaten into them in culinary school.

[PCL]

Le Trois Garcons restaurant in London's East End.... Dubya should be sending troops in there instead. All you UK Gulleteers, start lobbying Tony "I love Bush" Blair to get serious about crimes against humanity at the above mentioned establishment.

[johnnyd]

putrid shellfish.

If you're going to make dishes with clams and mussels, store them properly in the walk-in and check them before you add. I don't care how busy you are - this can cost the restaurant a fortune on many levels if not addressed.