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TWEEZERS, The Downfall Starts There

l eat about 200-250 meals a year at restaurants, lunches and dinners and finally realized what makes a meal successful for me or not. What l have realized has been difficult to put into words successfully for me up to now. l enjoy a plate of non fussy food. Portions need not be enormous but should be a portion not a middling pile of umpteen ingredients surrounding one 'perfect' shrimp or other main item.
l came to the conclusion if the kitchen uses tweezers more than a teeny bit l am most likely not going to be happy.
In this respect l differ from many, many critics and many, many consumers but it is my money and thus my choice how l choose to eat.
l simply do not want a 10 course meal of little bits assembled by tweezers that guarantee me the food will be presented beautifully, but be one or two bites thus even good, not enough to really be a course rather than a larger amuse and primarily never be hot enough.
They screw over that duck breast, cut and precisely positioned, so there is no way it can be served at peak temperature.
Eat as you will, but please keep this stuff far from me.

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  1. Serve me frou frou and we're thru thru................

    I don't want my meal overhandled and looking like a food stylist had arranged it for a photo shoot.

    1. I am in total agreement with this.

      1. As Julia Child once said, "This has been touched too much. It doesn't look 'foody' to me."

        1. I generally agree with you but we had an amazing meal at Tickets Bar in Barcelona about a year ago that would be the exception to my rule :) But I wouldn't want that more than a few times in my life probably.

          http://chowhound.chow.com/topics/878068

          4 Replies
          1. re: c oliver

            l have been blessed to have been at El Bulli three times, mostly before he became super famous, and while the meals were food theater rather than real food, what was served was excellent and yes molecular but not really screwed with. Had a teaspoon full of tomato water on the second visit that haunts me everytime l see a tomato.

            1. re: Delucacheesemonger

              Perhaps they set a standard that few others can come close to. They served the ubiquitous pan con tomate and even it was something above and beyond. I do have to admit that we rarely eat at high end places so I'm surely not as discriminating as you :)

            2. re: c oliver

              My response was going to be almost word for word what you said @c oliver! I left my love of fussy food back in the early 2000s and I am glad I did. BUT... we did eat at Tickets this past October while in Spain and it was amazing! I think the reason I enjoyed it so much was because A) It is basically a tapas bar so the dishes are supposed to be small to begin with and B) the atmosphere is so casual and the service so friendly that I did not think of the food as being fussy at all. We had 16 courses!!!

              These days for the most part though, give me a good solid portion (but not a huge portion) of recognizable, fresh and well-prepared food, in a nice environment with good customer service, and I am happy.

              1. re: ttoommyy

                And I agree with you on all counts. I don't know that I've ever had another meal that was more fun :)

            3. The correct terminology is "Precious Portions," prepared by restaurants and chefs with an inflated sense of importance.