IMADreamer wrote:My butcher does marinating and prep on steak he sells so you just walk in tell him how many you want go home and cook it. It's the best steak I've ever had. Of course he sells them unprepped as well but why would I when it's barely more expensive.
As for fine dining, well I'm the guy that thinks Kraft singles are a splurge item so as you can imagine I don't do much of that. I stick to places like on that Dinners and Drives show with Guy what's his face. I like mom and pop greasy spoon type stuff.
It wasn't that many years ago that it would have been sort of silly for farm people to go eat fine dining since they got pretty fine meals at home. At this point I think rural people including most farm people eat the same [expletive] food as the rest of the general population.
That unfortunately ended with the death of my Grandmother who could have won any Chef competition on the planet. She only made what her and my Grandpa could raise and it was always spectacular. Sunday dinner was always something to look forward to, but I remember many a lunch she cooked for my Grandpa who just had to get a quick bite to eat before heading out to the fields again that were as good as anything I've had in any restaurant. She basically did it all with some herbs and vegetables from her garden a chicken she probably killed that morning, and some salt.
We put in a small garden usually at our house, and I feel very lucky to have access to a very good butcher. I feel like that's better then most have access to so I feel pretty fortunate.
Secret Weapon wrote:Fine dining restaurants seem to be a lot like women. They like to get all fancy and dressed up to impress their own kind, other women/restaurant industry people, yet the majority of the customers/men don't care about that, they are just looking for a good lay.
Also I'm starting to get pretty tired of the local, farm to fork trend going on.[ Every restaurant these days are using those buzzwords. It makes me want to start a farm and a brewery in a city somewhere, and no matter how crappy the food or beer is, every restaurant nearby will buy it and every customer will love it because hey, it's from right down the street!
mostly it's been a good trend and at its worst, it's no worse than serving [expletive] overprocessed food from big corps.
I hate when it gets co opted but in general local food and drink is a move in the right direction.
I like the local farming trend even though it seems like a lot of those smaller produce type farms harbor a lot of hate towards us as larger farmers. I still think the trend is great and I hope they stay successful. It gives me hope that we are starting as a nation to push back against giant corporations and the standardized way of life.
Secret Weapon wrote:Fine dining restaurants seem to be a lot like women. They like to get all fancy and dressed up to impress their own kind, other women/restaurant industry people, yet the majority of the customers/men don't care about that, they are just looking for a good lay.
Also I'm starting to get pretty tired of the local, farm to fork trend going on.[ Every restaurant these days are using those buzzwords. It makes me want to start a farm and a brewery in a city somewhere, and no matter how crappy the food or beer is, every restaurant nearby will buy it and every customer will love it because hey, it's from right down the street!
mostly it's been a good trend and at its worst, it's no worse than serving [expletive] overprocessed food from big corps.
I hate when it gets co opted but in general local food and drink is a move in the right direction.
Yeah, I agree. It's a bit over the top with the presentation of local. Nevertheless, I like that Local Harvest Cafe. Good food at reasonable price. Probably shouldn't mention in a fine dining thread.
It's getting over the top. When you see it in fast food places is when you know it's just turned into a marketing gimic. Panera Bread - fast food that is overpriced with a menu you can't understand. Turkey sandwich with ketchup sound awful? Guess what - it is. Of course you couldn't sell something like that, but you can sell a turkey sandwich with ketchup if you call the ketchup "sun-dried tomato ale mustard". Then call the entire thing a Smokehouse Turkey and bingo. Plus entertainment for the workers - when someone orders it send the secret code out so everyone can gather and peek in to see the expression on that poor sap as he takes his first bite. I got three bites before I had to just pitch it - and I only suffered through 2 more because it cost like $8. Good thing it came with a bag of four potato chips (organic of course) or I would have been starving the rest of the day.
