Mark Slater Posted October 12, 2018 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. 😆 1 Share this post Link to post Share on other sites
DonRocks Posted February 6 Hamachi/Kampachi/Scallop Crudo is trite. (Also profitable - there's a reason it's on half the menus in town.) Share this post Link to post Share on other sites
silentbob Posted February 6 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. Share this post Link to post Share on other sites
DonRocks Posted February 6 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, jalapeño, 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. 1 Share this post Link to post Share on other sites
silentbob Posted February 6 Sounds like I'll probably keep ordering at sushi restaurants at half the price and not so much everywhere else! Share this post Link to post Share on other sites
DonRocks Posted February 6 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. Share this post Link to post Share on other sites
DonRocks Posted Thursday at 10:51 PM 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. Share this post Link to post Share on other sites
