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What ingredient would you ban from Restaurants??
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lemon in a jug of water. Why ruin the water?
this is a pet peeve of mine, as if it makes the water somehow better. water is natures most perfect delicious drink, and if i wanted something lemon flavoured i would ask for it.
most annoying part is either getting dirty looks trying to fish it out (i know its rude, but i feel a bit fussy asking for another jug without lemon) and losing seeds when you do. i HATE swallowing the seeds accidently
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Americano is watered down espresso, the name came from american soldiers in italy thinking they were being ripped off with small portions.
I know what an Americano is, and in my opinion it's a far superior drink to filter coffee.Most coffee experts and baristas would agree with the previous poster, and would strongly favour filter coffee, are you really calling americano "the real thing" compared to filter coffee?. Espresso and espresso based milk drinks are completely different.
Speaking as a 'coffee expert' and barista with several years professional experience and a loyal customer base - including many Europeans - who believe my coffee to be amongst the best they've tasted, I totally disagree with most of your deeply patronizing post. The act of watering down espresso obviously dilutes the strength but much of the character is retained: character that will never be present in filter coffee for many reasons which I can go into if you like. Although it might be best followed up hereI have met several baristas who would say espresso based drinks have no place in a restaurant, since most take far too long to get from the barista (if they have one) to the customer.
How long the coffee takes to get from the machine to the customer depends on the efficiency of the staff. If this is a problem, the solution isn't to serve up an inferior product instead but to improve efficiency and get the drinks delivered quicker. I don't know what kind of halfwitted baristas you've been talking to, but to say that espresso-based drinks have no place in restaurants is self-evidently ridiculous: go to Italy and you'll see an espresso machine in every restaurant. France too. You won't often see a filter machine alongside. They obviously don't consider it a problem in the home of espresso, so why should it be one here?Most baristas are driven mad here by people demanding steaming hot milk based espresso drinks, the milk is best heated to a lower temp than most do, and it should be drank immediately. Go to Italy and you will see them horsing down coffee the moment it is served. Over here in most places you would get 2nd degree burns doing that!
Most screw up filter coffee too by the way.
This is about the only thing you say that I do agree with. Coffee and steamed milk are usually overheated destroying the character of the drinks. Besides which, overheating the milk will destroy the delicate foam needed for a good cappucino or latte. It should be heated only until the outside of the metal jug is just too hot to touch. On top of all that, poor quality stale ingredients are often used, grounds sit in dispensers oxidising for who knows how long, machines aren't cleaned anywhere near often enough, and 'baristas' often lack even the most basic knowledge of what's involved in making a good cup of coffee, espresso or otherwise. But however good you make filter coffee, it won't taste good once it's been sitting on the hotplate for more than about ten minutes.
By the way, I think this thread was only meant as a bit of fun: you might be taking it a little too seriously
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P. Breathnach wrote: »I'm with the general nature of neuro-praxis's point. I have all those things that chefs do to dress up the plate where the dressing does nothing for the food.
It is possible to make crap food look good with presentation tricks, but when you start eating it, you quickly learn that it is crap.
...and there is no need for it. I was lucky enough to eat in Pied a Terre in London's Charlotte Street some years ago. The food was excellent and didn't need to be deconstructed before eating. Beautiful presentation and everything on the plate was to be eaten - not sent back to the kitchen.
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Minesajackdaniels wrote: »Hey, I kinda like that look!! ...am I stuck in the seventies?
only if a large part of the following feature in your repetoire.....
Crepe suzette
Brown windsor soup
Coquilles St-Jacques
Sole Veronique
Mixed Grill
Swedish Meatballs
Wiener Schnitzel
Chicken Maryland
Peach Melba
Profiteroles
Duck a l'Orange
Moussaka
Garlic Mushrooms
Scampi with Tartare Sauce
Tournedos Rossini
Toad-in-the-hole
Spotted Dick and Custard
Jam Roly-Poly
Chicken Kiev
Rhum Baba
Treacle Tart
Lobster Bisque
Quiche Lorraine
Syllabub
:D:D:D:D:D:D:D:D:D:D:D:D:D
Chilli con Carne and beef strognoff should be on the list but have made a come back (never gone away?).0 -
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Yup sure do miss those panda burgersI'm guessing endangered species - same reason that panda burgers are hard to find:D
Seriously, I am not going to derail this thread but Cod in our waters are no way no how near extinction.
Unfortunately due to poor stock assessment methods used our Cod quota (already small) has been further diminished, the reality is that there is so much cod that fishermen are being forced to dump perfectly good fish in order to remain legal.
It is a very sad state of affairs. 0 -
Yup sure do miss those panda burgers
Seriously, I am not going to derail this thread but Cod in our waters are no way no how near extinction.
Unfortunately due to poor stock assessment methods used our Cod quota (already small) has been further diminished, the reality is that there is so much cod that fishermen are being forced to dump perfectly good fish in order to remain legal.
It is a very sad state of affairs.
True that better quota management would avoid dumping catches at sea, but that isn't the only problem. Mesh sizes and closed nets ensure that anything entering a trawl cannot get out. Catches are hauled onto boats for the fish to be sorted and the undersized fish are thrown back, often dead. Food for gulls. Left alone, cod can grow to 5 feet and live for 35 years. IIRC, cod reach reproductive maturity at 5 years. We are fishing for cod that haven't reached breeding maturity. That's unsustainable.0 -
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