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The Trite Food List


JPW

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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.

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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.

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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."

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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.

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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.

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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.

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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.)

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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.
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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.

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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.

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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!

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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!

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Dare I add Bacon and [blank] to this list??

No. Everything is better with bacon. :angry:

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.

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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?

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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.

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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.

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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.

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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.

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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.

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