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Jonathan Gold's 10 Worst Food Trends [split from SF Bay]

Robert Lauriston Jul 23, 2011 11:21 AM

(Note: We split this thread from the SF Bay area board at: http://chowhound.chow.com/topics/731914 -- The Chowhound Team )

Carrots cooked in harry?

Idiazabal's a kind of cheese, so presumably the blowtorched cheese was the "veil."

That Johnathan Gold piece is actually titled "10 Worst Food Trends," and in #10 he says molecular gastronomy / modernist cuisine "can be stunning when executed by a master." Pretty funny:

http://www.sunset.com/food-wine/10-wo...

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  1. honkman RE: Robert Lauriston Jul 23, 2011 03:02 PM

    I normally like Jonathan Gold's writing and his thoughts about food but found this article quite disappointing and could only agree with #4 and #7. Some of them are quite disappointing for a food critic like #2, #5, #6, #9 and #10

    5 Replies
    1. re: honkman
      Ruth Lafler RE: honkman Jul 23, 2011 03:55 PM

      I see his point in all of them, although some of them are exaggerated. Like molecular gastronomy, sous vide and can produce some amazing results when done right, and for the right reasons. When done wrong, it's just like eating off a steam table. Unlike you, I agree with five and six -- there's way too much innovation for innovation's sake going on in some of these bars and kitchens. I just read the dessert list for Solbar and nothing sounded appetizing -- too many weird ingredients or weird combinations of ingredients. Sometimes there's a reason no one has ever used an ingredient that way: it doesn't taste good! I agree with nine as well -- not everything you put into your mouth has to be analyzed and intellectualized to death. There's a place for that, but that place is starting to overrun the simple pleasures of having a cup of coffee (or a chocolate bar, or anything that comes with tasting notes). I actually think that it's good that a food critic isn't out there judging food on the basis of a jaded palate that can only be piqued by food that's overly intellectual or innovative and sneers at simple deliciousness.

      1. re: Ruth Lafler
        honkman RE: Ruth Lafler Jul 23, 2011 04:18 PM

        "Like molecular gastronomy, sous vide and can produce some amazing results when done right, and for the right reasons." - My problem is that these are cooking techniques like any other cooking techniques. And as with any cooking technique it will be disappointing if those who use it have no clue about it but that is the same with grilling, braising, steaming etc. I would argue that I had more disappointing grilled items in restaurants than those prepared through sous-vide. So why single out sous-vide, MG or just write that he doesn't like badly prepared food.

      2. re: honkman
        Robert Lauriston RE: honkman Jul 23, 2011 04:20 PM

        I thought #10 was great. Foie gras cotton candy and the Viet-No-Jito are real, by the way. Some people claim to like them, though I often suspect that some people judge food less by the way it tastes than by how much fun it is to blog about.

        1. re: Robert Lauriston
          honkman RE: Robert Lauriston Jul 23, 2011 04:23 PM

          I know (and had) foie gras cotton candy (at Saam in LA) and it is very good. When did you try it or do you dislike it without ever trying it yourself just based on descriptions.

          1. re: honkman
            Robert Lauriston RE: honkman Jul 23, 2011 05:28 PM

            I have no opinion, just pointed out that Gold didn't make them up.

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