A' la Carte

I would blame the French ... but looking at some of Focal's and Triangle's speakers I see it's not that way in every walk of French life that they like things small.  Perhaps they wanted to make it look like Napoleon was eating a lot or something :-)

At least your power supplies are stil big

Should have gone off the cart at the local pub.

Another victim of nouvelle cuisine. Presentation to the detriment of classical portions. Do you want to admire your food or eat it. There's the rub. 

sheffieldgraham posted:

Another victim of nouvelle cuisine. Presentation to the detriment of classical portions. Do you want to admire your food or eat it. There's the rub. 

I think food is for eating... 

Just had food this evening in main bar, cheaper and slightly bigger portion  , but served on wood....whats the problem with using a plate? 

wenger2015 posted:

Just had food this evening in main bar, cheaper and slightly bigger portion  , but served on wood....whats the problem with using a plate? 

Had fish and chops in a local cafe/grocery/butchery  served on a wooden platter covered with a paper something?

vinegar soaked in and tore up. What's that about. A misplaced desire to be different. 

wenger2015 posted:

Just had food this evening in main bar, cheaper and slightly bigger portion  , but served on wood....whats the problem with using a plate? 

I too have wondered this. Surely slabs of wood are more likely to harbour germs in the grain? I am surprised that this isn't picked up by the health and safety inspectorate. Maybe they rely on steam cleaning, but who's to say that happens every time?

sheffieldgraham posted:

wenger2015 posted:

Just had food this evening in main bar, cheaper and slightly bigger portion  , but served on wood....whats the problem with using a plate? 

Had fish and chops in a local cafe/grocery/butchery  served on a wooden platter covered with a paper something?

vinegar soaked in and tore up. What's that about. A misplaced desire to be different. 

I had pie and mash once brought on a piece of slate, I had a small jug of gravy but it was impossible to pour for obvious reasons.... 

Clive B posted:

wenger2015 posted:

Just had food this evening in main bar, cheaper and slightly bigger portion  , but served on wood....whats the problem with using a plate? 

I too have wondered this. Surely slabs of wood are more likely to harbour germs in the grain? I am surprised that this isn't picked up by the health and safety inspectorate. Maybe they rely on steam cleaning, but who's to say that happens every time?

Agree , it is a concern 

I would stay away from restaurants that cook using the 'sous vide' method, as it might not be enjoyable for you.

There is a sweet spot in terms of looking good, tasting good and filling the stomach... and not emptying the pocket book.

Never understood all this arty farty food presentation stuff, I think it's quite sad but not as sad as the people who are daft enough to pay stupid prices for it. Give me one of our lasses meat & potato pies anytime. I want to know I've had something to eat.

wenger2015 posted:

Just had food this evening in main bar, cheaper and slightly bigger portion  , but served on wood....whats the problem with using a plate? 

Must be a real posh place... a la carte miniscule portion, now hipster-style food being served... Respect 

DBS-Al posted:

Never understood all this arty farty food presentation stuff, I think it's quite sad but not as sad as the people who are daft enough to pay stupid prices for it. Give me one of our lasses meat & potato pies anytime. I want to know I've had something to eat.

In fairness you don't always know what you are walking into until you are presented with the food. In my (this ) case the establishment was quite unasuming as were the prices, so no real cause for complaint. Just the presentation. In  Wenger's case I'd feel somewhat ripped off, and make a comment to the establishment. Eventually they may get the message.

Just had a thought, maybe the food tastes better depending on what it's served on....

wenger2015 posted:

Just had a thought, maybe the food tastes better depending on what it's served on....

Nothing like good ol' fish and chips in news paper from the local chippie. 

sheffieldgraham posted:

wenger2015 posted:

Just had a thought, maybe the food tastes better depending on what it's served on....

Nothing like good ol' fish and chips in news paper from the local chippie. 

Agree with that, but probably best if wrapped up using the Times as opposed to the Sun....

We couldn't afford the Times in our community. It was the Barnsley Chronicle or the Green'Un.

Bristol Evening Post down in this neck of the wood's 

I hate the posey food trends food is to eat not to be looked at. If the the presentation isn't enough the ridiculous descriptions of the food are almost as stupid. I'm convinced that 99% of people have no bloody idea what the meal actually consists of. Jus saying!

Also I agree about serving "wet' food on planks or slates etc.

BigH47 posted:

Jus saying!

See what you did there!

C.

Clive B posted:

wenger2015 posted:

Just had food this evening in main bar, cheaper and slightly bigger portion  , but served on wood....whats the problem with using a plate? 

I too have wondered this. Surely slabs of wood are more likely to harbour germs in the grain? I am surprised that this isn't picked up by the health and safety inspectorate. Maybe they rely on steam cleaning, but who's to say that happens every time?

Actually wood is inherently anti-septic.  Something like 99% of germs left on a wood surface are killed in 24 hours.  Makes it a good surface for kitchen work tops, etc.

Guy007 posted:

I would stay away from restaurants that cook using the 'sous vide' method, as it might not be enjoyable for you.

Sous vide can be good method for cooking, but in many cases is used as a short cut as large amounts can be prepared and then left for the evening then taking only a few moments to finish rather cooked from scratch.  Better than the microwave alternative in some restaurants.

wenger2015 posted:

sheffieldgraham posted:

wenger2015 posted:

Just had a thought, maybe the food tastes better depending on what it's served on....

Nothing like good ol' fish and chips in news paper from the local chippie. 

Agree with that, but probably best if wrapped up using the Times as opposed to the Sun....

Both have the terrible aftertaste of murdoch...

Best thing to do when confronted with a plate just carefully placed but looking a bit ..too carefully placed , like as if the chef had been there ages placing everything with a pair of tweezers - is to simply try a little bit then say to one of the waiters that it's cold.

Clive B posted:

Surely slabs of wood are more likely to harbour germs in the grain? 

 

To an extent, but wood still beats plastic :

http://www.huffingtonpost.com/...board_n_6133318.html

and

http://faculty.vetmed.ucdavis....rch/cuttingboard.htm