Recent comments in /f/food

skisagooner t1_j95th15 wrote

Reply to [homemade] ribeye by modern_julius

Perfection. I read that you've been practicing the reverse sear dozens of times. What cut do you usually choose, at what size, and how much do you usually spend on them?

1

Seymoorebutts t1_j95ok64 wrote

Reply to comment by reallamedroid in [i ate] Black Cod with carrot, kish mush, and blossoms by troubleseemstofollow

...but I have?

I'm not out here trying to attack Michelin restaurants or chefs, they're brilliant at what they do. It's a level of service and attention to detail that goes well beyond what most people will experience in their lifetimes.

I'm just trying to highlight the fact that many of these operations require an insane doctrine to exist.

https://www.bonappetit.com/story/noma-restaurant-closing/amp

https://www.luxuo.com/lifestyle/gastronomy/the-downsides-of-le-michelin-guide-and-its-coveted-stars.html

https://www.barandrestaurant.com/food-beverage/how-michelin-guide-has-failed-restaurants

https://www.tastingtable.com/935300/the-reason-chef-eo-yun-gwon-sued-the-michelin-guide/

These are just from a cursory search on the topic of Michelin Stars in restaurants. Not to mention that I think most people would agree that the guide and its review practices have become heavily political in the past few decades.

There's also a widely held view that because of their methodology and approach, so many unseen, less known corners of the world with AMAZING food will never receive coverage like this.

Back to OP's original post - I'm not suggesting his meal was from a Michelin joint, my comment was moreover a response after reading some comments here and thinking over my time in the industry.

1