Blumenthal?
- Thread starter northernhord
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The Pious Pawn
I Can
zenie said:You poor thing
cheeky monkey !
I really don't know why people have it in for these kind of restaurants so much.
I've only once had the chef come to the table to say hello when eating out - that was Raymond Blanc at Le Manoir many years ago. More recently I was taken to Maze for my birthday and that was quite a sublime experience. I'd like to say I've been to more really top restaurants but those two are about it.
The difference in class between top restaurants and average ones is huge, yet how much more do they charge? Double? And for that you know there is some fuck load extra of work going into it. In every other entertainment form the top artists get to charge shedloads more than everyone else. I'm amazed that I could conceivably afford to eat at the Fat Duck for a one-off.
I've only once had the chef come to the table to say hello when eating out - that was Raymond Blanc at Le Manoir many years ago. More recently I was taken to Maze for my birthday and that was quite a sublime experience. I'd like to say I've been to more really top restaurants but those two are about it.
The difference in class between top restaurants and average ones is huge, yet how much more do they charge? Double? And for that you know there is some fuck load extra of work going into it. In every other entertainment form the top artists get to charge shedloads more than everyone else. I'm amazed that I could conceivably afford to eat at the Fat Duck for a one-off.
northernhord
Active Member
Orang Utan said:
Thing is though you can get the best food for less than a third of that cooked authentically with the finest ingredients, I just think its a lot steep to be shelling out that sort of money, each to their own though
northernhord
Active Member
Wookey said:Hardly shocking though, I've served single glasses of wine that cost more than that.
Christ, you wouldnt want to spill any at the price, you'd be washing a lot of pots for a long time if you did
Wookey
Muppet is not a slur
northernhord said:Thing is though you can get the best food for less than a third of that cooked authentically with the finest ingredients, I just think its a lot steep to be shelling out that sort of money, each to their own though
You aren't going to get Heston Blumethal's mind on a plate anywhere else though.
(I don't literally mean his mind on a plate, that would be minging.
northernhord said:Thing is though you can get the best food for less than a third of that cooked authentically with the finest ingredients, I just think its a lot steep to be shelling out that sort of money, each to their own though
What do you mean by "cooked authentically"?
northernhord
Active Member
Xanadu said:What do you mean by "cooked authentically"?
I mean not fucked about with
northernhord
Active Member
Wookey said:You aren't going to get Heston Blumethal's mind on a plate anywhere else though.
(I don't literally mean his mind on a plate, that would be minging.
perhaps for such a price some of his mind should be on the plate
Orang Utan
Maybe I like the misery
Fucking about with food is cooking it isn't it?northernhord said:I mean not fucked about with
1927
Funnier than he thinks he is.
I recentlt ate at Gary Danko's in San Fran, not in same league as Heston, but the most expensive meal I've ever had. $400 including tip for two, but worth every cent and would have gone back the next day if we could have had a table. It was more than just a meal, it was an experince and one I won't forget in a long time.
northernhord said:I mean not fucked about with
Surely, by definition, doing anything with ingredients, such as heat them, you are fucking about with them. Yes, you could eat raw steak, but it tastes so much more interesting by seasoning it and searing it on both sides.
northernhord
Active Member
Orang Utan said:
No, fucking about with food is not keeping the dish real, people are being sold all sorts of shite over here peddled as the real thing
Orang Utan
Maybe I like the misery
Keeping it real - what tosh
Playing around with ways of cooking is what makes and keeps food interesting.
Playing around with ways of cooking is what makes and keeps food interesting.
Orang Utan
Maybe I like the misery
Not fools - foodies!Geri said:You fools would probably eat someone else's vomit if Heston Blumenthal put it on a plate in front of you.
Wookey
Muppet is not a slur
Not liking Blumemthal's style of cooking is fine, it's not to everyone's tastes. But it's not necessary to infer that his dining room is over-priced, or that there is no point to his work, because it really isn't over-priced (or he wouldn't be in business, he was two days away from bankruptcy before his third star) and there is a point to his work - it's a new school of culinary thought.
If you are more used to eating food in order to fill your belly, and pay to eat out with the primary intention of doing that, then the separation of eating into it's constituent sensual parts can appear indulgent, unnecessary even. But deconstructing and reconstructing is what some humans do very well, be it in fashion, architecture, dance, whatever. Blumenthal's cooking is interpretive, and provocative, and entirely human. It's about as far away from plucking fruit from a tree and eating it as we have come - and for that extreme, applied, inspired culinary achievement, in fabulous surroundings and with amazing staff, you have a handful of restaurants in the UK (many more abroad). They aren't neighbourhood gaffs for daily lunches - they are destinations in their own right, like the Tate or Shaftsbury Avenue. The customers don't go there for a value meal, like puritanical all-you-can-eaters. They go for what they pay for.
If you are more used to eating food in order to fill your belly, and pay to eat out with the primary intention of doing that, then the separation of eating into it's constituent sensual parts can appear indulgent, unnecessary even. But deconstructing and reconstructing is what some humans do very well, be it in fashion, architecture, dance, whatever. Blumenthal's cooking is interpretive, and provocative, and entirely human. It's about as far away from plucking fruit from a tree and eating it as we have come - and for that extreme, applied, inspired culinary achievement, in fabulous surroundings and with amazing staff, you have a handful of restaurants in the UK (many more abroad). They aren't neighbourhood gaffs for daily lunches - they are destinations in their own right, like the Tate or Shaftsbury Avenue. The customers don't go there for a value meal, like puritanical all-you-can-eaters. They go for what they pay for.
northernhord
Active Member
Orang Utan said:
So I take it you like the over sweet curries that are served up to us in UK curry houses that dont exist in India?
Being creative with cooking and coming up new recipes keeps food interesting, I mean to go along with your argument lets all have a full breakfast served in scotch broth
northernhord said:No, fucking about with food is not keeping the dish real, people are being sold all sorts of shite over here peddled as the real thing
Could you explain what you mean by the following:
Keeping the dish real
The real thing
I suppose I'm trying to find out a similar thing to cesare.
And to Geri - can't you think of an original or witty comment about people that want to eat at the Fat Duck?
northernhord
Active Member
cesare said:
Experimenting with food is fine, I do it all the time, I try to create new recipes with ingredients that go well together, as I cook and have done for two decades I find it a bit daft when people try to alter traditional dishes too much, that's all i mean really
Orang Utan
Maybe I like the misery
What's wrong with it? Have you seen the programme? He gives very good reasons for all the tweaking he does.
northernhord
Active Member
Orang Utan said:
I aint slagging him off as such, I find what he does really interesting, some of it aint my bag but he is still interesting whether I like what he does or not
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