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The Trite Food List

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36 minutes ago, DonRocks said:

Yes, but have you noticed that people have started to use the term "somm" quite a bit in this country?

Somm is the hipster word for sommelier. ūüėÜ

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Hamachi/Kampachi/Scallop Crudo is trite.

(Also profitable - there's a reason it's on half the menus in town.)

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16 minutes ago, DonRocks said:

Hamachi/Kampachi/Scallop Crudo is trite.

(Also profitable - there's a reason it's on half the menus in town.)

Great to know -- I love hamachi and am one of the clueless folks who'd order anywhere it's offered, but not anymore if we're getting fleeced.  Is it profitable more because the ingredients aren't too expensive at wholesale, or because restaurants can get away with squeezing out a high volume of small portions while charging regular appetizer prices?  My guess is the latter.

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31 minutes ago, silentbob said:

Great to know -- I love hamachi and am one of the clueless folks who'd order anywhere it's offered, but not anymore if we're getting fleeced.  Is it profitable more because the ingredients aren't too expensive at wholesale, or because restaurants can get away with squeezing out a high volume of small portions while charging regular appetizer prices?  My guess is the latter.

I didn't mean to imply¬†"fleeced" - it's a high-demand item, and it¬†almost always tastes good (it's generally my first instinct to have with a Gin and Tonic, for example - a nibble before the appetizer). The condiments (usually acidic (orange, jalape√Īo, etc.)) can improve¬†less-than perfect seafood. The cuts are often quite thin, but¬†spread out on the plate to cover a relatively large surface area (carpaccio¬†takes this a step further). I've never measured, but I suspect most portions of crudo aren't any more ample than a couple¬†pieces of sashimi - and crudo generally¬†costs $10-15.

In addition, nobody has ever gotten full from it. :)

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Sounds like I'll probably keep ordering at sushi restaurants at half the price and not so much everywhere else!

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48 minutes ago, silentbob said:

Sounds like I'll probably keep ordering at sushi restaurants at half the price and not so much everywhere else!

No no no - this is a light-hearted thread; not a take-down thread. Keep ordering the way you've been ordering. 

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Molecular Gastronomy (the term itself) is trite. I found myself using it just now to tag a restaurant, and did a double-take - but there's no better way to describe it.

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Crumbled grains (both in savory and sweet dishes) are trite.

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4 hours ago, curiouskitkatt said:

I calling it in a bit early, but CBD infused anything. 

That's not trite; it's just shite.

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1 hour ago, curiouskitkatt said:

Dehydrated citrus slices that is served with my drink.

Yes, when did that become a "thing?" I've noticed it also, but only fairly recently.

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5 minutes ago, DonRocks said:

Yes, when did that become a "thing?" I've noticed it also, but only fairly recently.

Add it to their answer of being mindful of food waste. I call BS. I’d confidently conclude that it gets tossed out in the trash in the end, so how is that a no-waste solution? 

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On 9/7/2018 at 8:00 AM, curiouskitkatt said:

don't even get me started on the inedible 'punkin "flavored" crap. I think at this point, companies are in a race to create the most ridiculous concoction.

I present to you Pumpkin Spice Spam. Ridiculous indeed, and Food and Wine has taken the leap and has already tried it.  

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On 6/4/2019 at 8:54 PM, curiouskitkatt said:

I calling it in a bit early, but CBD infused anything. 

25+ state AG's have called on the FDA for more regulation to control spurious claims.

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