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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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