Fondu.
No...Southern BBQ is either Memphis(dry rub or spicy sauce) or NC style (sweet sauce/vinegar sauce)....and it's really more about the sauce than the cooking method if you ask me...(though pulled pork vs sliced pork is totally different on a sandwich).I guess the only good Southern BBQ is made by black guy in Alabama.
mayo hating heathen that eats shitty pastrami would prefer shin ramen over a $12 bowl of the good stuff
Why am I not surprised.
No...Southern BBQ is either Memphis(dry rub or spicy sauce) or NC style (sweet sauce/vinegar sauce)....and it's really more about the sauce than the cooking method if you ask me...(though pulled pork vs sliced pork is totally different on a sandwich).
I'm going to add to the list and say that California Rolls are overrated Sushi. I don't know why people waste their money on a roll that's made from imitation crab meat that comes in stick form from the freezer. I've seen them as high as $25 on a menu right next to the Tuna 3 ways....why would you ever not get the Tuna?
I get sick of seeing pasta dishes priced at $15-20 on a menu when there's no featured meat like veal or chicken parmesan. You can make a lb of pasta for $1 and buy a can of pasta sauce for $1.50. At some point, these dishes are marked up way too high from the ingredients cost....why order those foods in restaurants when you can probably score them from from a soup kitchen.
ON the BBQ comment, I know there are way more kinds of BBQ. I was really just suggesting that Alabama isn't known for it that I'm aware of...I don't doubt they probably have some good BBQ down there...it's not rocket science to make it. It's just about internal meat temps and making sure you break down the chewy parts of the fat by slowly melting it or charring it. I actually prefer NC-style over memphis unless you're talking about ribs. I don't talk about St Louis BBQ....Texas is beef...so it's a different animal.Uh, there's way more types of BBQ than just Memphis or NC. Granted, nothing is superior to eastern NC, but that's a given.
I'm honestly not sure that anyone ever rated CA rolls as anything...they are just considered standard, cheap, crap "sushi" rolls. It's meant to be cheap and ubiquitous. If someone says that's their preferred sushi, then you know they haven't had sushi before
I just value money and actual food over ephemeral and non-quantifiable experience. In the end, you aren't going to be convincing anyone that that perfect Ramen noodle kissed by the blessed hands of David Chang is worth $20 compared to a 50 cent freeze-dried bag of noodles (something that Chang also popularized again, lol). The value simply isn't there and the "effort" that goes into these preparations can never be defended by even the most cynical hipster.
After 8 years in CA, I couldn't agree more. Those bastards put avocado on everything, and there really is no place for it other than guacamole. "No, I do not want the fucking avocado on my omelette. I do not want the fucking avocado on my chili fries. Or my lamb burger. Nor do I want avocado in my bloody mary, you fucking assholes!"
No...Southern BBQ is either Memphis(dry rub or spicy sauce) or NC style (sweet sauce/vinegar sauce)....and it's really more about the sauce than the cooking method if you ask me...(though pulled pork vs sliced pork is totally different on a sandwich).
I'm going to add to the list and say that California Rolls are overrated Sushi. I don't know why people waste their money on a roll that's made from imitation crab meat that comes in stick form from the freezer. I've seen them as high as $25 on a menu right next to the Tuna 3 ways....why would you ever not get the Tuna?
I get sick of seeing pasta dishes priced at $15-20 on a menu when there's no featured meat like veal or chicken parmesan. You can make a lb of pasta for $1 and buy a can of pasta sauce for $1.50. At some point, these dishes are marked up way too high from the ingredients cost....why order those foods in restaurants when you can probably score them from from a soup kitchen.
It was directed at people who seems to think only Japanese can make good ramen in the US. Which is absurd because if we apply the same logic, only blacks can cook true Southern BBQ.
Haru Ichiban
I feel like the word "hipster" has lost all meaning at this point.
What is this BBQ fad being referenced? Maybe I don't see it because I'm so close to KC (mmm, burnt ends...) and we've always had a bunch of BBQ joints.
I see... yeah, I don't know if we've got any of the latter (but I might not necessarily know even if we did).OG bbq = commodity meats, served in low-key restaurants. 99% of all restaurants that serve generic white bread with their bbq would fall under this category.
Hipster bbq = snake river farms hormone free spare ribs, served by white male chefs (almost always with a beard or tattoos) in sit-down restaurants with full alcohol licenses
Lettuce is more or less just water,All goods need transportation. Lettuce isnt special. You need trucks for beans and corn chinese t-shirts.
Almost all plants need irrigation, again lettuce is not really special.
There is ALWAYS opportunity cost with any produced good. Once again, lettuce is not special. If people are planting it, its cuz people are buying it.
If you planted wheat EVERYWHERE an no other crops, wheat would shoot down in price and everything else would shoot up.
I dont think you've ever had an economics class and I know for a fact you've never spent time on a farm.
Having said all that, I would be damn foolish to argue the issue of flavor.
In many cases, those kinds of kitchens buy the industrial commercial smokers that are meant to be vented and used indoors. (like potentially in a kitchen that has no outside walls to vent through) I've seen a lot of high-end kitchens with these stainless smokers that look like they've never been used (on the outside), but they do the job and produce great food. That's throwing money at the problem because they have sophisticated thermometers and timers, etc... Chefs often attack the problem using their culinary knowledge of meat and science...It's always a white dude with a beard.
but damn those mother fuckers can cook.
I mean just look at that tag. It just screams "this joint is hipster as fuck"
Can't stand this hipster, overhyped crap. It doesn't even taste spicy, and the rest of it is just bad. And these morons are the millennials who say Tabasco sucks. While Tabasco isn't my favorite, it is leagues above Siracha, because Tabasco actually has flavor.
Ns1, at Mensho Tokyo SF, hispanics were doing the prepping and the cooking in the kitchen. I watched them as they made my ramen. So does that mean it's not good ramen shop as well?
Pulled pork. Good ol' stews and grilled pork chops are much better.
heh
In many cases, those kinds of kitchens buy the industrial commercial smokers that are meant to be vented and used indoors. (like potentially in a kitchen that has no outside walls to vent through) I've seen a lot of high-end kitchens with these stainless smokers that look like they've never been used (on the outside), but they do the job and produce great food. That's throwing money at the problem because they have sophisticated thermometers and timers, etc... Chefs often attack the problem using their culinary knowledge of meat and science...
I know what Ponyo's saying about some bbq being bad...the problem with bbq is that it's always a combination of time and temp....you can cook bbq fast, but the inside meat temp has to be where you need it (180-200 degrees) That picture of the beef brisket is an example of a 10-18 hour job if you smoke it instead of roasting it at a higher temp....or letting the meat start at room temp rather than pulling it from a cold fridge and dumping it in a smoker can change optimal cook times significantly in thicker cuts. Guys that are simply selling food to make a buck in a parking lot aren't typically regulated by the health department, so you don't know what temp the meats were kept at before or during the cook. In a restaurant setting or fixed location, they usually have more business come to them and they cook it long before people order. Ribs take 3+ hours to cook... 7-8lb pork roasts can take 6-10 hours to smoke... It's better to know they throw stuff in the smoker or pit and can leave it going overnight. (as my local bbq joints all do....running at 5-6am, you can smell the hickory smoke most mornings)