Right, not much preamble needed for this topic. Let’s get on with it.
1.Hand-anything – hand-chopped, hand-pulled, hand-cut, hand-glazed…
Wow. What an ingenious method. So ingenious in fact that every grandma since the dawn of civilization has been using this innovative method to prepare food.
So over-used, it’s losing its meaning. I mean, if every bakery down the road calls itself “artisanal”, which really sounds more like “I’m just starting out, don’t have the funds or the time to do more than this”, then where is the line drawn between a true artisan and a wannabe?
Custom-crafted cocktails, madam? Yeah, and that $30 price tag that comes along with it. It’s all right. I’ll stick to that glass of boring wine.
Oh, the things you learn from MasterChef. Here I was thinking that “deconstructed” dishes meant the creator thought of a concept BEFORE he started plating the dish. But in reality, it seems like deconstructed is just a convenient term for when things start going awry in the cooking or plating process!
Ok, yes so maybe those darn chanterelle mushrooms were really foraged from some forest in Scandinavia (I believe it because when we visited our friends in Sweden, they had gone foraging for mushrooms for our dinner the day before) but, I’m not quite sure how to react when I see foraged items in urban city centres. Maybe I shouldn’t diss that poor weed growing out of the asphalt streets, after all.
We get it. You studied the fine arts of vegetables and have personally “curated” what should appear on my plate. Heaven forbid, that damn carrot ruining the verdant look of lush forest greens.
7. Chef’s Menu or Omakase
This isn’t so much about the words Chef’s Menu or Omakase. It’s the way the staff hold on to the information about what’s on the menu with secrecy befitting the CIA.
Yes, it is a damn secret, I know. But really, I am already sitting at your restaurant, willing to splash out the moolah, so what’s up with not telling me even as I order the Chef’s Menu about what I am getting? Yes, they ask you about allergies and there’s always religious considerations. But what if you don’t have any of those restrictions but you just don’t really, really like a particular food? Like you may love some bacon bits in your appetizer but you absolutely cannot handle a full-on pork belly for a main. Do you just blanket tell them you don’t eat pork and miss out on trying other dishes of theirs?
8. No-description menus
You know, the ones that read like this – Beef|Pearls|Citrus and you’re like what?? What am I ordering, guys?
9. Giving me a geography lesson I do not need
Like telling me that the line-caught fish is from Moldova or something. Wait, do they even fish in Moldova? 😉
10. Giving me a French lesson that, again, I do not need
Yes, it’s a beautiful language where even saying “you’re a bloody ass of a cook” sounds so fancy, but it’s ok. You can still call a mashed potato a mashed potato and if it’s the silkiest, creamiest mash I have ever eaten, I will not care that it wasn’t a pomme puree.
Only usually ever uttered by the most pretentious wannabes, it’s meant to tell the rest of us plebeians that really, you are using ALL your senses when you dine. Clever girl.
Your turn now! How about sharing some of your “foodie” pet peeves in the comments below?
And yes, I know that term, foodie, is a pet peeve for some folks, too!