DanCole42 Posted July 31, 2009 Share Posted July 31, 2009 So, what's the reasoning behind restaurants having plates at the table when you sit down, but then taking them away immediately after, and not actually serving food on them? Link to comment Share on other sites More sharing options...
lperry Posted July 31, 2009 Share Posted July 31, 2009 When I was growing up, I was told it was because, during a meal, the place in front of a diner should never be empty except for the short time as one plate replaces the other with the next course. The last dish (dessert of coffee) should remain until the diner leaves. Link to comment Share on other sites More sharing options...
KMango Posted July 31, 2009 Share Posted July 31, 2009 So, what's the reasoning behind restaurants having plates at the table when you sit down, but then taking them away immediately after, and not actually serving food on them? Another theory: seeing an empty plate makes you think and wonder about food, further stimulating the appetite. Link to comment Share on other sites More sharing options...
dcs Posted July 31, 2009 Share Posted July 31, 2009 So, what's the reasoning behind restaurants having plates at the table when you sit down, but then taking them away immediately after, and not actually serving food on them? It is called a service plate. The custom regarding its use is probably as logical and substantive as any other "rule" of formal dining; which is to say "not very." Link to comment Share on other sites More sharing options...
DonRocks Posted August 3, 2009 Share Posted August 3, 2009 Oskar Blues is trite. Link to comment Share on other sites More sharing options...
FunnyJohn Posted August 3, 2009 Share Posted August 3, 2009 Oskar Blues is trite. Because we "Can".[And dig the pedal steel] Link to comment Share on other sites More sharing options...
DonRocks Posted August 6, 2009 Share Posted August 6, 2009 Dare I add Bacon and [blank] to this list?? No. Everything is better with bacon. I'm officially declaring bacon used in conjunction with desserts both trite and just plain gross. There are minor exceptions, but not many. 1 Link to comment Share on other sites More sharing options...
Andelman Posted August 7, 2009 Share Posted August 7, 2009 I'm officially declaring bacon used in conjunction with desserts both trite and just plain gross. There are minor exceptions, but not many. Ditto. I finally tried Mo's Bacon Bar by Vosges. Ummm, not a fan. Link to comment Share on other sites More sharing options...
DanCole42 Posted August 7, 2009 Share Posted August 7, 2009 I'm officially declaring bacon used in conjunction with desserts both trite and just plain gross. There are minor exceptions, but not many. Boooooooooooooooooo Link to comment Share on other sites More sharing options...
goodeats Posted August 7, 2009 Share Posted August 7, 2009 I'm officially declaring bacon used in conjunction with desserts both trite and just plain gross**. There are minor exceptions, but not many.If it looks anything like what OlivesDC/Amanda just posted, then I concur. Click metrocurean link.**Emphasis added, as I'm certainly not daring enough to try this item.... Link to comment Share on other sites More sharing options...
JPW Posted August 7, 2009 Author Share Posted August 7, 2009 I'm officially declaring bacon used in conjunction with desserts both trite and just plain gross. There are minor exceptions, but not many. If it looks anything like what OlivesDC/Amanda just posted, then I concur. Click metrocurean link. **Emphasis added, as I'm certainly not daring enough to try this item.... After seeing Don's post, I really wanted to accuse him of heresy. But after seeing the bacon cupcake, I fear I must adjust my slogan.Everything is better with bacon.* *But for Jebuz sake use some common sense. Link to comment Share on other sites More sharing options...
DonRocks Posted August 25, 2009 Share Posted August 25, 2009 Over-hopped beers are trite. (That would account for the majority of American "microbrews," by the way.) Link to comment Share on other sites More sharing options...
KMango Posted September 22, 2009 Share Posted September 22, 2009 Ditto. I finally tried Mo's Bacon Bar by Vosges. Ummm, not a fan. I was right there with ya until about 20 seconds ago.I just tried Mo's DARK Bacon Bar (as opposed to the ubiquitous milk chocolate variety). *cry* I did not need another calorie-intensive idol in my life. Link to comment Share on other sites More sharing options...
Lola007 Posted September 22, 2009 Share Posted September 22, 2009 Ditto. I finally tried Mo's Bacon Bar by Vosges. Ummm, not a fan. I'm not impressed by Vosges' chocolate-bacon bar either, but do like another one they make with sea salt and smoked almonds. I love that combination. Link to comment Share on other sites More sharing options...
ALB Posted September 23, 2009 Share Posted September 23, 2009 I'm not impressed by Vosges' chocolate-bacon bar either, but do like another one they make with sea salt and smoked almonds. I love that combination. Also the salt and goji berry. LOVE Link to comment Share on other sites More sharing options...
Ilaine Posted September 23, 2009 Share Posted September 23, 2009 Over-hopped beers are trite. Hmmm, but "over-hopped" front-end-loads the conclusion, too much by definition is too much.Sooooo. Have you tried "Le Freak" (Green Flash) yet? A "convergence" of San Diego style IPA and Belgian style trippel. I suggest to you that this beer may be the perfect example of a beer that does not have too much hop. IBU 101. So delicious tears come to my eyes. All those generous little hops gave their lives for our drinking pleasure. Their sacrifice shall not be in vain. We could also argue about my beloved Double Simcoe, but I won't. IBU 153, probably the highest on record? Allow me to take one (or all) for the team. Edit: I am NOT a super-taster. My younger son is a super-taster. He thinks broccoli is bitter. I think broccoli is sweet. That's all in the tongue. Link to comment Share on other sites More sharing options...
leleboo Posted September 23, 2009 Share Posted September 23, 2009 Edit: I am NOT a super-taster. My younger son is a super-taster. He thinks broccoli is bitter. I think broccoli is sweet. That's all in the tongue. This isn't the thread for it, but is that super-tasting? Or is it just a different tasting? Is it possible the same chemical compounds can activate different tastebuds in different people, and if so, does that qualify some as super-tasters? (I don't have an answer--am just curious.) Link to comment Share on other sites More sharing options...
Ilaine Posted September 23, 2009 Share Posted September 23, 2009 This isn't the thread for it, but is that super-tasting? Or is it just a different tasting? Is it possible the same chemical compounds can activate different tastebuds in different people, and if so, does that qualify some as super-tasters? (I don't have an answer--am just curious.) Good questions, and I must admit that my own understanding may be quite spurious. We have read that the definition has to do with the number of tastebuds but that could be one of those things that people repeat. Link to comment Share on other sites More sharing options...
Anna Phor Posted October 11, 2009 Share Posted October 11, 2009 Grown-up restaurants that give me a dessert menu that feels like it should belong to the kids' menu. If I want cookies and milk, I can have them at home. I don't need every. single. thing. on your dessert menu to be some sort of retro comfort childhood food. Link to comment Share on other sites More sharing options...
ktmoomau Posted October 12, 2009 Share Posted October 12, 2009 Grown-up restaurants that give me a dessert menu that feels like it should belong to the kids' menu. If I want cookies and milk, I can have them at home. I don't need every. single. thing. on your dessert menu to be some sort of retro comfort childhood food. I actually quite like the cookie plates because the Hubby isn't a big cake or pie person. He normally either gets cookies or the trio of ice creams, so it is nice to be able to not eat dessert alone, plus I often don't have time to make him homemade cookies. Link to comment Share on other sites More sharing options...
lperry Posted October 12, 2009 Share Posted October 12, 2009 Good questions, and I must admit that my own understanding may be quite spurious. We have read that the definition has to do with the number of tastebuds but that could be one of those things that people repeat. When I taught biology, we had a class on Mendelian genetic traits. One of those traits is tasting the bitter compound in broccoli (cabbage, cauliflower etc.) We had little tasting papers that the students would put on their tongues. Maybe 2/3 of the class tasted nothing, and the others would make a horrible face and wonder why those crazy people couldn't taste the bitter. You either have a dominant gene for this particular trait or you don't. I can taste the bitter, but I was raised on mustard greens, so I like it. Link to comment Share on other sites More sharing options...
goodeats Posted October 15, 2009 Share Posted October 15, 2009 Fiber. On a commercial, marketing level, I am overwhelmed by the number of grocery shelf items that scream "now with high fiber!" Not just any fiber, I guess. The following really made me want to shield my eyes. I just had to get that out of my system, so I'm sorry if this is in the wrong area. Balance your own systems! Link to comment Share on other sites More sharing options...
leleboo Posted October 15, 2009 Share Posted October 15, 2009 Fiber. On a commercial, marketing level, I am overwhelmed by the number of grocery shelf items that scream "now with high fiber!" Not just any fiber, I guess. The following really made me want to shield my eyes. I just had to get that out of my system, so I'm sorry if this is in the wrong area. Balance your own systems! Link to comment Share on other sites More sharing options...
cheezepowder Posted December 14, 2009 Share Posted December 14, 2009 Dare I add Bacon and [blank] to this list?? No. Everything is better with bacon. I'm officially declaring bacon used in conjunction with desserts both trite and just plain gross. There are minor exceptions, but not many. Ditto. I finally tried Mo's Bacon Bar by Vosges. Ummm, not a fan. Now there's Vosges Bacon Caramel Toffee. I saw it at Whole Foods in Clarendon. Link to comment Share on other sites More sharing options...
monavano Posted December 14, 2009 Share Posted December 14, 2009 Now there's Vosges Bacon Caramel Toffee. I saw it at Whole Foods in Clarendon. During the Top Chef finale, when I saw Kevin intending to do a bacon dessert, my heart sunk Link to comment Share on other sites More sharing options...
DanCole42 Posted December 14, 2009 Share Posted December 14, 2009 During the Top Chef finale, when I saw Kevin intending to do a bacon dessert, my heart sunk You all need to try the bacon/peanut/chocolate bark at Vidalia.It that's trite, then pour me a big bowl of trite stew. Trite, not tripe. Link to comment Share on other sites More sharing options...
DonRocks Posted January 3, 2010 Share Posted January 3, 2010 I started with a "salad" of Belgian endive, spiced pecans, and a soft cheese, with slices of pear on the bottom. I'm not sure where the chef was going with this presentation, but it was neither attractive nor easy to eat. It was a plate of separate elements that wanted to go together but just didn't. A dressing might have helped a little but there was none. GOD. These salads are never integrated, and (despite being "classic") are almost always boring - I'm not sure I've ever finished one. Let me guess: It was goat cheese (mercifully, I would add, since some chefs make it with blue (the combination (as an appetizer) being about as appealing as chocolate-covered bacon)), and there was some frisée added as well. Maybe this one was a "modern take" because they didn't use walnuts? Did they at least come around with a pepper mill? Link to comment Share on other sites More sharing options...
Dr. Delicious Posted January 5, 2010 Share Posted January 5, 2010 When can we add "Ray's the _______" to the Trite Food list Link to comment Share on other sites More sharing options...
agm Posted January 5, 2010 Share Posted January 5, 2010 When can we add "Ray's the _______" to the Trite Food list When post #2 becomes a reality. Link to comment Share on other sites More sharing options...
durwoodx Posted January 5, 2010 Share Posted January 5, 2010 I would comment but I am too busy assuming a worshipful stance before the shrine to all things Ray's I have built in my house. Link to comment Share on other sites More sharing options...
Gary Tanigawa Posted January 8, 2010 Share Posted January 8, 2010 seaweed butter Link to comment Share on other sites More sharing options...
goodeats Posted January 8, 2010 Share Posted January 8, 2010 seaweed butterI haven't seen this. Does it taste decent? Your post reminds me of wasabi mashed potatoes... Link to comment Share on other sites More sharing options...
mdt Posted January 8, 2010 Share Posted January 8, 2010 seaweed butter How many places are using this ingredient? Doesn't something have to be overused to be trite? Link to comment Share on other sites More sharing options...
Gary Tanigawa Posted January 8, 2010 Share Posted January 8, 2010 How many places are using this ingredient? Doesn't something have to be overused to be trite? Saw it at two different restaurants on a recent visit to Las Vegas. I don't know how long they have been using it since both visits were my first time eating at them. Admittedly, a small sample but thought it to be a remarkable coincidence. Link to comment Share on other sites More sharing options...
hungry prof Posted January 27, 2010 Share Posted January 27, 2010 Something's trite in this story, but I'm not sure if it's the person involved (Spike Mendelsohn), the food he's rumored to be turning to next (banh mi), or both. Link to comment Share on other sites More sharing options...
Escoffier Posted January 27, 2010 Share Posted January 27, 2010 Is it time for those overly large, strangely flavored iced cupcakes (and the people who keep opening cupcake bakeries) to join this exclusive club? Link to comment Share on other sites More sharing options...
Miami Danny Posted February 3, 2010 Share Posted February 3, 2010 "High-tech Street Food Cart"? Link to comment Share on other sites More sharing options...
hungry prof Posted February 3, 2010 Share Posted February 3, 2010 "High-tech Street Food Cart"? Best I can tell there is one cart in the city currently being described that way. It may be an oxymoron, but it's more novel than trite at this point, I think. Link to comment Share on other sites More sharing options...
Miami Danny Posted February 5, 2010 Share Posted February 5, 2010 Best I can tell there is one cart in the city currently being described that way. It may be an oxymoron, but it's more novel than trite at this point, I think. There are dozens of these all over the country. May be 'new' to DC, but I would not consider DC's food cart/truck scene as exactly cutting edge. Link to comment Share on other sites More sharing options...
DonRocks Posted February 6, 2010 Share Posted February 6, 2010 If I see the (unoriginal, hackneyed) terms "snowpocalpyse" or "snowmageddon" one more time, I'm gonna jump in front of a moving salt truck. Even when I try and flee from the local news media, there's no escape. Link to comment Share on other sites More sharing options...
leleboo Posted February 6, 2010 Share Posted February 6, 2010 If I see the (unoriginal, hackneyed) terms "snowpocalpyse" or "snowmageddon" one more time, I'm gonna jump in front of a moving salt truck. Even when I try and flee from the local news media, there's no escape. Better change the thread title, then. Link to comment Share on other sites More sharing options...
Flavortown Posted February 6, 2010 Share Posted February 6, 2010 Arancini: they're more common than mozzarella sticks now, and each restaurant that puts them on their menu comes up with a new misspelling. Plus places are charging more and more while reducing portions; they're just risotto rice, cheese, bread crumbs, and a little vegetable/meat for variety. $3 for one slightly larger than a marble? That would mean a bowl of risotto should cost about $60. Link to comment Share on other sites More sharing options...
Flavortown Posted March 18, 2010 Share Posted March 18, 2010 Soft pretzels. I love them, I order them everywhere I see them (and I'll continue to do so), but I almost can't believe how many places are offering them now, in one form or another: Birch & Barley, Againn, Eventide, and Vidalia, among others. I wonder what started the trend. Link to comment Share on other sites More sharing options...
DonRocks Posted March 18, 2010 Share Posted March 18, 2010 I wonder what started the trend. Blame Phil E (as opposed to Joe H). Link to comment Share on other sites More sharing options...
Rovers2000 Posted March 18, 2010 Share Posted March 18, 2010 I wonder what started the trend. Maybe the fact that they are delicious and serve as a perfect bar food to sop up whatever booze you're drinking Link to comment Share on other sites More sharing options...
Miami Danny Posted March 18, 2010 Share Posted March 18, 2010 Pickle juice... Link to comment Share on other sites More sharing options...
Ericandblueboy Posted March 18, 2010 Share Posted March 18, 2010 Loads of octopus are being charred...yet I've never personally had a great octopus dish anywhere. Link to comment Share on other sites More sharing options...
DonRocks Posted March 18, 2010 Share Posted March 18, 2010 Loads of octopus are being charred...yet I've never personally had a great octopus dish anywhere. I agree. If I've had grilled octopus 10 times in the past 6 months, probably 1-2 have been cooked with skill. It's an easy dish to mess up, both in terms of texture and char, but when it's done well, it's fantastic. Link to comment Share on other sites More sharing options...
monavano Posted March 18, 2010 Share Posted March 18, 2010 Pickle juice... I'm curious about trite pickle juice-how is it being used? Cocktails? Thanks. (I love pickle juice for everything from soups to tuna fish myself) Link to comment Share on other sites More sharing options...
DonRocks Posted March 18, 2010 Share Posted March 18, 2010 I'm curious about trite pickle juice-how is it being used? Cocktails? Thanks. (I love pickle juice for everything from soups to tuna fish myself) Blame Todd Thrasher, the Dr. Kevorkian of pickle juice. Link to comment Share on other sites More sharing options...
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