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Thread: Bad Chef Ideas

  1. 04-05-2011, 07:42 AM #1
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    Default Bad Chef Ideas

    OK. I like to pick on Fooey Grass and his fellow chefs. While i admire creativity, I also admire foods that have paired well for eons that dont need to be tinkered with. So, in my daily ramblings, I will try to liven this place up with menu choices that I dont agree with. Some poor chef just trying to make a living and a name for himself that decides to do something really "daring" to mess up a perfectly good meal.
    For example....

    Fresh Catch $24.95
    Bacon Wrapped Scallops
    Four, large pan seared scallops wrapped in jalapeño bacon,
    served over tomato basil risotto and topped with cherry jus
    Wine: Steele Shooting Star Chardonnay
    $7.25 per glass $28.00 per bottle


    not to mention that i dont like chardonays, especially ones that taste like butter.
    Last edited by 2thDoc; 04-05-2011 at 07:43 AM.
    Ugh. Stupid people piss me off.
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  2. 04-05-2011, 07:46 AM #2
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    I thought you were talking about that barefoot chick that refuse to meet a kid for his Make a Wish - twice.

    http://abcnews.go.com/Entertainment/...ry?id=13238578
    Quote Originally Posted by Tater View Post
    Your heart ain't like your balls, ya only got one...
    All you need is a body built for discipline and a mind that can justify so much apparent self-abuse.
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  3. 04-05-2011, 09:39 AM #3
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    So he went from cooking with the whales to swimming with Dolphins? At least he's keeping a maritime theme
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  4. 04-05-2011, 09:42 AM #4
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    Quote Originally Posted by Tater View Post
    Your heart ain't like your balls, ya only got one...
    All you need is a body built for discipline and a mind that can justify so much apparent self-abuse.
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  5. 04-05-2011, 12:13 PM #5
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    Bacon and scallops are a traditional pairing. Nothing wrong with that dish. I don't dig chardonnay either but it should pair right nicely with the dish. Heavier wine is not out of the question due to some of the big flavors in the dish(bacon, jalapeno, risotto) but you may lose the flavor of the scallop in the fray.
    "Never Trust a Skinny Chef."
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  6. 04-05-2011, 12:27 PM #6
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    jalapeno, bacon (although it gets a nod of approval damn near every time), tomato, basil AND cherry?!?!? On seafood, even????

    Geebus. That's waaaaaaaay complicated.
    I don't need my name in the marquee lights....
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  7. 04-05-2011, 12:47 PM #7
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    The layering of the flavors seemed flat out crazy. I think what 2th is talking about would be the hidden taste of the scallop. Could you even pick it out with all that mess on it? To me I don't understand that many powerful profiles being combined on top of a piece of animal that needs nothing else but salt, pepper, something fatty, and a hot ass pan. If you want something else to add just pick one of them.

    I'm not gonna get into the wine.
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  8. 04-05-2011, 12:59 PM #8
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    i just like to inspire discourse among those passionate about food.

    I find it interesting that people respond to that one, little dish with a wide variety of opinions.

    MY opinion is akin to HS's. The myriad of flavors would seem to detract from a perfectly good ($6) scallop. I admit the cherry part REALLY threw me.

    Its one thing I like about food. The ability to combine it with other flavors. (but in this instance, i think its a bit much)
    Ugh. Stupid people piss me off.
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  9. 04-05-2011, 01:01 PM #9
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    are scallops them little white disc thingys?
    We gave you Corn,you gave us clap,bad trade.
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  10. 04-05-2011, 01:04 PM #10
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    Quote Originally Posted by HARV View Post
    are scallops them little white disc thingys?
    Yep, but I think this dish could have used a water chesnut. Ten bucks says half the people couldn't pick it out.
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  11. 04-05-2011, 01:05 PM #11
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    Yup.

    I don't need my name in the marquee lights....
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  12. 04-05-2011, 01:06 PM #12
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    Quote Originally Posted by HARV View Post
    are scallops them little white disc thingys?
    Yes... most of the gastronomics fish them out of urinals and then let them purge in a cooler full of ice water overnight...
    "If there are no dogs in Heaven, then when I die, I want to go where they went."
    Will Rogers
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  13. 04-05-2011, 01:16 PM #13
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    I'm going over this in my head.

    bacon = good
    bacon + tomato + basil = good
    bacon + tomato + basil + jalapeno = a little to much
    bacon + tomato + basil + jalapeno + cherry = mouth raped

    You get the bacon first with the soft texture of the scallop, but then hey I taste tomato and basil. Hmm. What a minute why is my mouth kind of burning? Huh, a jalapeno, and what is that sweet taste? Where in the balls did my scallop go. Shit, just pass me over that cheap bottle of wine.
    Last edited by Highstrung; 04-05-2011 at 01:24 PM. Reason: sp
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  14. 04-05-2011, 01:47 PM #14
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    Waterchesnuts are disgusting.
    "Never Trust a Skinny Chef."
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  15. 04-05-2011, 01:51 PM #15
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    I ain't that fond of them, but I know a caterer that wraps them in bacon with a sauce added. I always wondered how many of the people eating them actually knew what they were.
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  16. 04-05-2011, 01:53 PM #16
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    Best way there is to eat scallops is to chill them well and slice them into Sashimi..

    A little soy and perhaps some wasabi (if you like it)..

    Lightly seared is good too.
    F**K Cancer

    Just Damn.
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  17. 04-05-2011, 02:13 PM #17
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    S&A you talkin bout those minty flavored ones
    HS Water chestnuts might be the crunchier ones.
    Simple looks familiar I think I've had'm.
    We gave you Corn,you gave us clap,bad trade.
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  18. 04-05-2011, 05:15 PM #18
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    a water chestnut is a "feel" not a "taste."
    Ugh. Stupid people piss me off.
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  19. 04-05-2011, 05:20 PM #19
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    I guess a couple of you get what I was going for.
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  20. 04-05-2011, 05:49 PM #20
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    I have to agree...Cherry Jus? Come on Man!
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