Sneakeater Posted December 18, 2023 Author Share Posted December 18, 2023 18 minutes ago, Mitchell101 said: It's as if my mother now writes for Eater. No wait, that's MY mother. Quote Link to comment Share on other sites More sharing options...
Orik Posted December 18, 2023 Share Posted December 18, 2023 At least I finally know how to make money in this business. Quote Link to comment Share on other sites More sharing options...
Anthony Bonner Posted December 18, 2023 Share Posted December 18, 2023 you should think about deconstructing more dishes. Like they deconstructed pizza ranch. Schnitzel? Pecan Crusted Walleye? Quote Link to comment Share on other sites More sharing options...
Orik Posted December 18, 2023 Share Posted December 18, 2023 Well there is someone selling ikejime Walleye now... Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 18, 2023 Author Share Posted December 18, 2023 (edited) I remember, when my brother got his first real adult job out of college, some "real" seafood restaurant near his office served a tuna sandwich for lunch priced appropriately to the grade of tuna they were using. My brother refused to believe tuna could be that expensive. He had never heard of tuna that didn't come out of a can. Edited December 18, 2023 by Sneakeater Quote Link to comment Share on other sites More sharing options...
Orik Posted December 18, 2023 Share Posted December 18, 2023 Anyway, I'm definitely putting The Robert S. Special on our NYE menu. Quote Link to comment Share on other sites More sharing options...
Mitchell101 Posted December 18, 2023 Share Posted December 18, 2023 1 hour ago, Sneakeater said: No wait, that's MY mother. Just a few weeks ago, we brought a really nice soft cheese from a local cheese shop ( I don't remember what it was) to may parents' place in Boynton Beach. My mother loves cheese and gets all of her cheese from either Publix or Trader Joes. We serve her the cheese and: "This is hands down the best cheese I ever tasted. It is unbelievably good. What is it called?" After telling her the name of the cheese, she looked online to see if Publix carried it. Then she googled it and saw the ballpark retail price. "How could cheese possibly cost $30 per lb? What a ripoff!" I said, "Mom, you just said it is the best cheese you ever tasted! That makes it better value than what you are actually buying from Publix. " She was mad at me the rest of the day....... Quote Link to comment Share on other sites More sharing options...
backyardchef Posted December 18, 2023 Share Posted December 18, 2023 Interesting that Eater has no hesitation about pimping a $30 hot dog and bitch about the Prawns. Dumb. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 18, 2023 Share Posted December 18, 2023 Quote The dish is one example of a larger trend, where restaurants are deconstructing dishes and singling out their best parts. Yes, I'd like a big plate of only the guanciale from that spaghetti all'Amatriciana you make so well. Quote Link to comment Share on other sites More sharing options...
voyager Posted December 19, 2023 Share Posted December 19, 2023 3 hours ago, Mitchell101 said: Just a few weeks ago, we brought a really nice soft cheese from a local cheese shop ( I don't remember what it was) to may parents' place in Boynton Beach. My mother loves cheese and gets all of her cheese from either Publix or Trader Joes. We serve her the cheese and: "This is hands down the best cheese I ever tasted. It is unbelievably good. What is it called?" After telling her the name of the cheese, she looked online to see if Publix carried it. Then she googled it and saw the ballpark retail price. "How could cheese possibly cost $30 per lb? What a ripoff!" I said, "Mom, you just said it is the best cheese you ever tasted! That makes it better value than what you are actually buying from Publix. " She was mad at me the rest of the day....... Mindsets! Amazing. People who pop $5 easily for a single designer ice cream cone blanch at close to that for 3 oz of fine cheese. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 19, 2023 Share Posted December 19, 2023 18 hours ago, small h said: That's why it's served in steakhouses. Sparks $26.95 Wolfgangs $29.95 S&W Our Shrimp Cocktail 3/4 $19/26 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 19, 2023 Share Posted December 19, 2023 Or you could just order a Pisa Tower -- five burger patties and two kinds of cheese for $100. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 19, 2023 Author Share Posted December 19, 2023 (edited) Yeah, what, do they think any dish featuring shrimp (uh PRAWNS) is a shrimp cocktail? And what's this shit, "Like caviar, prawns don’t require a ton of labor"? You have to PAY CAREFUL ATTENTION to shrimp/prawns or else you'll overcook them. Once again people who don't cook can't do professional restaurant criticism. Edited December 19, 2023 by Sneakeater Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 19, 2023 Author Share Posted December 19, 2023 (edited) Also, Quote and they can charge a lot What if they COST a lot? Again, they're totally (by now, willfully) ignorant of what good ingredients cost. (The steakhouse shrimp cocktail comparison is interesting, because while the shrimp top steakhouses use are more than fine, they're not anything near as good -- and expensive -- as the prawns Fox Nat uses. But to Eater it's all just "shrimp" (er prawns).) Edited December 19, 2023 by Sneakeater Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 19, 2023 Author Share Posted December 19, 2023 I mean you could just as well say Gallagher's is a ripoff because Tad's. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 19, 2023 Author Share Posted December 19, 2023 (edited) You know what this is like? This is like the people who used to complain that high-end sushi is a rip-off because they don't even cook it. Edited December 19, 2023 by Sneakeater Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 19, 2023 Author Share Posted December 19, 2023 What's happening at Eater now is that it's no longer about the quest for excellence. It's about the quest for mediocrity. Like, I'm sure Swoony's is good, and that I'm really going to like it. But compared to Fox Nat? I mean, come ON. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 19, 2023 Share Posted December 19, 2023 To be blunt, it's about the quest for traffic and thus for advertising dollars. And the ads currently running for date nights and espresso martinis tells you the kind of audience they're targeting. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 19, 2023 Author Share Posted December 19, 2023 Of course you're right. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 19, 2023 Author Share Posted December 19, 2023 Who thought we'd ever really miss Ben Leventhal? Quote Link to comment Share on other sites More sharing options...
voyager Posted December 19, 2023 Share Posted December 19, 2023 1 hour ago, Sneakeater said: What's happening at Eater now is that it's no longer about the quest for excellence. It's about the quest for mediocrity. Like, I'm sure Swoony's is good, and that I'm really going to like it. But compared to Fox Nat? I mean, come ON. A crab Louie that is NOT. Fox Nat would never disrespect crab in that manner. Quote Link to comment Share on other sites More sharing options...
backyardchef Posted December 19, 2023 Share Posted December 19, 2023 1 hour ago, Sneakeater said: Who thought we'd ever really miss Ben Leventhal? We don't Quote Link to comment Share on other sites More sharing options...
backyardchef Posted December 19, 2023 Share Posted December 19, 2023 (edited) 3 hours ago, Sneakeater said: Yeah, what, do they think any dish featuring shrimp (uh PRAWNS) is a shrimp cocktail? And what's this shit, "Like caviar, prawns don’t require a ton of labor"? You have to PAY CAREFUL ATTENTION to shrimp/prawns or else you'll overcook them. Once again people who don't cook can't do professional restaurant criticism. To be fair-- as a cook I would say that compared to other items there's not a lot of labor even if you are "paying careful attention." I'm sure everything at Foxface is made with close attention. Carry on hating. Edited December 19, 2023 by backyardchef Quote Link to comment Share on other sites More sharing options...
backyardchef Posted December 19, 2023 Share Posted December 19, 2023 2 hours ago, Sneakeater said: What's happening at Eater now is that it's no longer about the quest for excellence. I It was never that. It's always been a press release recycler making deals with p.r. firms for access. Let's be real. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 19, 2023 Share Posted December 19, 2023 Eater doesn't need to do anything for publicists in exchange for access. That's not how it works. The publicists are begging Eater to pay attention. Quote Link to comment Share on other sites More sharing options...
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