or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What cooking or food fad do you HATE?
New Posts  All Forums:Forum Nav:

What cooking or food fad do you HATE? - Page 5

post #121 of 130

No hornets here, just a good reminder that even a " classic and well-defined dish ", never is...

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #122 of 130

Indeed, cheflayne, indeed. But there still is the point where the dish deviates so much from one's expectations. And I doubt that particular cook chose to make his salad that way because he was aware of the deeper historical disputes about Escoffier's standing as a true Nizzan or any other point about the history of the dish. It seemed pretty obvious that the motivation here was the manager saying "Hey, that tuna and those eggs in the pantry are about to go off. Slap something together and I put a nicoise on the menu as todays special." :smoking:

post #123 of 130
Quote:
Originally Posted by GeneMachine View Post
 

Indeed, cheflayne, indeed. But there still is the point where the dish deviates so much from one's expectations.

I am by no means defending the restaurant that served you that supposed salad Nicoise. However whose expectations are the one that an owner/owner should choose when describing a dish. It is a sticky wicket to deal without a doubt. Just from this thread alone it is obvious that GeneMachine, French Fries, Graglia and her 10 or so sentries in the Cercle de la Capelina d'Or, Escoffier, and Pellaprat all have pretty widely varying expectations of a Salade Nicoise. The chef/owner when facing the dilemma of what to call a new addition to a menu could always choose to call it a Larry, but I am sure that there are Larry's that would dispute his choice. :bounce: LOL!!! It's a crazy thing indeed!

 

I am not trying to offend anyone, it is just my mind goes strange places. I got out of the box one time and now they won't let me back in.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #124 of 130
Quote:
Originally Posted by GeneMachine View Post
 

Are you pulling my strings here? Oh ghost of Escoffier, I summon you to set this right!

Escoffier also adds cheese to the "Gratin Dauphinois", which any Dauphinois (I am one) would consider an heresy. You  have to realize that if there's one thing Escoffier was NOT an expert at, it's regional cooking! Go to Nice, ask any local and they'll laugh at the idea of putting anything cooked in a Nicoise salad (except for an egg). Potatoes and green beans, or even rice? That's for all those restaurants for the tourists. Nothing to do with the original Nicoise salad. 

 

Here's one article that explains it... but it's in French: http://www.slate.fr/life/70471/salade-nicoise - basically it lists ingredients that everyone agrees on (tomatoes, hard boiled eggs, spring onions, black olives, fresh basil, anchovies or tuna), the ingredients that are deemed okay by most people (fava beans, cucumber, bell peppers, radishes, lettuce, artichoke, celery,onion) and the ingredients that everyone agrees NEVER belong in a Nicoise salad (any cooked vegetables such as potoates or green beans, rice, corn, mayo, herring, etc...). 

post #125 of 130
Quote:
Originally Posted by KaiqueKuisine View Post
 

Hmm , if there is one thing that annoys me is using something to decorate a dish , that isnt meant ot be eaten. 

Seriously if i cant eat it why is it on my plate -_- Thats something that just annoys me( obviously if it herbs its fine , but i have seen carrot tops , seeds , and even stems in dishes before).

 

The other technique that annoys me is something i have seen little but have seen it done when chefs wanna do molecular gastronomy. The good old , ~ lets sous vide this peice of meat and torch the outside of it to get it crispy... ~ 

 

I also despise things placed on a plate that aren't meant to be eaten. My biggest fad to hate currently is sriracha. Much like the OP's distain for all things chipotle, I loathe all things sriracha.

post #126 of 130
Quote:
Originally Posted by French Fries View Post
 

Escoffier also adds cheese to the "Gratin Dauphinois", which any Dauphinois (I am one) would consider an heresy. You  have to realize that if there's one thing Escoffier was NOT an expert at, it's regional cooking! Go to Nice, ask any local and they'll laugh at the idea of putting anything cooked in a Nicoise salad (except for an egg). Potatoes and green beans, or even rice? That's for all those restaurants for the tourists. Nothing to do with the original Nicoise salad. 

 

Here's one article that explains it... but it's in French: http://www.slate.fr/life/70471/salade-nicoise - basically it lists ingredients that everyone agrees on (tomatoes, hard boiled eggs, spring onions, black olives, fresh basil, anchovies or tuna), the ingredients that are deemed okay by most people (fava beans, cucumber, bell peppers, radishes, lettuce, artichoke, celery,onion) and the ingredients that everyone agrees NEVER belong in a Nicoise salad (any cooked vegetables such as potoates or green beans, rice, corn, mayo, herring, etc...). 

Ok, ok. I yield. While I can't really speak french, I know enough to read. I always thought that Escoffier's version was somewhat canonical. Consider me schooled now....

 

Just checked my library - Robuchon also uses cooked beans in his Nicoise, no potatoes, though, which is remarkable, given that we talk about Robuchon. My perception of regional French cuisine is definitely biased by what some of the big guys - Escoffier, Bocuse, Pepin, Robuchon - made of it. I also put cheese on the gratin dauphinois.... :o

 

I guess I need to go back to the sources and roots.... Much to learn I have....

 

Which, on the other hand, does not distract from the fact that the salad in question was crap...:smoking:

post #127 of 130

Well, the salad I always made in the summer: stringbeans, fresh cannellini beans, potatoes, tomatoes, hard boiled egg, tuna, washed salted anchovies, gaeta olives, spread out in sections on a large plate and red onion slices over all, with oil, salt and pepper will have to be renamed.   I'll call it "Not Salade Nicioise"

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #128 of 130

Not everything we eat needs to have a proper name.  You can call it "My Take on Salad Nicoise!"

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #129 of 130

LOL. I would just call it "SALAD".

 

Actually, as with anything else served from MY kitchen, I call it anything I like.

post #130 of 130
Thread Starter 
Amen.  
 
Same goes for chili.  So many variations.  Beans, no beans. green, red, brown, spicy, mild.... who cares, it's still chili and its probably delicious. 
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What cooking or food fad do you HATE?