Away from the menu: I “ can't take it anymore ” that help to grow
Away from the menu: I “ can't take it anymore ” that help to grow

Video: Away from the menu: I “ can't take it anymore ” that help to grow

Video: Away from the menu: I “ can't take it anymore ” that help to grow
Video: Puddle Of Mudd - Control 2024, March
Anonim

As in other things in life, even at the table it happens to develop intolerance, it can be some items on the menu or the ingredients that make up the dishes. Doesn't it happen to you? Well, to me, tireless eater, frankly yes.

Before involving you in this unsolicited outburst, I want to clarify a couple of things: first of all, I describe obviously personal feelings. Then, that in the case of the ingredients of a dish only the rule applies: it gets it right / it doesn't get it right. That is, are choices really necessary for the harmony of the dish or is the chef's decision dictated by the trend of the moment?

That said, here's what angers me when the menu arrives:

The ice age: ice cream at any cost.

I still remember Don Alfonso's rabbit cacciatore ice cream, enjoyed over a year ago and with immense pleasure. But then, and without warning, the ice age arrived. Wherever I sit, a scoop of mustard, ricotta, parmesan, ketchup and tomato ice cream chases me hidden under fish, vegetables, sauces and meats, ready to penetrate the gums and then melt like snow in the sun making the dish similar to a puddle. The contrast of temperatures is fine, but if even the neighborhood restaurant trims the pecorino ice cream on rigatone with boiling pajata, it's time to stand up and shout: ENOUGH CO STO GELATO!

Make way for the copy: the invasion of the Capuchins.

For some time now, in restaurant menus, especially in modern wannabes, cappuccinos, espresso or espressos have triumphed, which I miss at the Bar della Pace. Now I understand that the word cappuccino contains the idea of a frothy and hot dish, but let me tell you, reading certain names is hives. And in any case, there are very good copyists looking for work, it could be an idea, right? Speaking of foams.

Like garlic in cheese and pepper: foams.

Remember the rule of guessing / not guessing? In the case of foams, it is possible that they play a fundamental role in the dish, let's say that in general, I don't have a personal problem with foams. But when you force your hand, and also the link between ingredients that have little to say to each other by using the foam then no, I'm not there. If it is a pouring of white, red, yellow, purple bib, it is to the dish like garlic in cheese and pepper, I repeat: NO.

The next over-the-counter savory: creamed cod.

It is his time. It is unthinkable to find a restaurant, a trattoria, a wine shop, a fast food restaurant, a neighborhood tavern that does not have it on the menu. It is not excluded in the short term, alongside peanuts in the worst bar counters in Caracas. An epidemic, a disease, a social conditioning, I swear, the first restaurant that reclaims the menu from creamed cod will have my unconditional esteem. And yes, by the way, I love creamed cod.

From haute cuisine to middle restaurants, it is always suckling pig.

There was a time when every starred restaurant offered suckling pig. It was a signature, a franchise dish, a Michelin star habit that luckily has had its day. But now we find the suckling pig in mid-range restaurants, triumphant, with its squared and dripping appearance, with the rind, fats and all the rest. I repeat, it is not a question of taste, I am crazy about the pig. But we can't take it anymore, cooks listen to me: that's enough.

Fifth, fourth, third …

Okay, I know you hate me just for thinking about it, but can we have at least one, I mean a chef who gives up his beloved fifth quarter? Huh? we can?

I have run out of strength, with my jugular swollen I sweat from the stress. If having arrived this far has the same effect on you, leave your "can't stand it anymore" in the comments. They help to grow.

Recommended: