Comments on: Peasant food vs drugs. http://www.tomatom.com/2007/09/614/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: anthony http://www.tomatom.com/2007/09/614/comment-page-1/#comment-13818 anthony Mon, 08 Oct 2007 04:02:59 +0000 http://www.tomatom.com/2007/09/614/#comment-13818 Couldn't agree more on the acid, nobody wants to have dinner with a person who's nervously looking at his hands and saying wibble. Isn't the point of slow cooking that the gristle, eventually gets broken down. But yeah there's some responsibility for chunks that make the guest go gack! I mean it's not fricking Endurance. Veins freak me out - I got taken to an offal restaurant and the welcome snack seemed to be a bowl of chopped up major arteries and ventricles. Couldn’t agree more on the acid, nobody wants to have dinner with a person who’s nervously looking at his hands and saying wibble.
Isn’t the point of slow cooking that the gristle, eventually gets broken down. But yeah there’s some responsibility for chunks that make the guest go gack! I mean it’s not fricking Endurance.
Veins freak me out – I got taken to an offal restaurant and the welcome snack seemed to be a bowl of chopped up major arteries and ventricles.

]]> By: Ed http://www.tomatom.com/2007/09/614/comment-page-1/#comment-13643 Ed Fri, 05 Oct 2007 20:37:11 +0000 http://www.tomatom.com/2007/09/614/#comment-13643 Snacker, tried foam. Prefer air. Michael, no need to be scared. I love meat cooked on the bone and all that fat and, importantly, texture. When I pay for food in restaurants I don't want to find the fish full of bones, the meat full of gristle or great, unexpected hidden lumps of fat that nearly choke me and that I have to spit out. Perhaps you are right that many want the texture of McDonald's burger. Me? I just want their chips to go with my home chopped steak tartare. Snacker, tried foam. Prefer air.

Michael, no need to be scared. I love meat cooked on the bone and all that fat and, importantly, texture. When I pay for food in restaurants I don’t want to find the fish full of bones, the meat full of gristle or great, unexpected hidden lumps of fat that nearly choke me and that I have to spit out.
Perhaps you are right that many want the texture of McDonald’s burger. Me? I just want their chips to go with my home chopped steak tartare.

]]> By: Michael http://www.tomatom.com/2007/09/614/comment-page-1/#comment-13634 Michael Fri, 05 Oct 2007 12:26:47 +0000 http://www.tomatom.com/2007/09/614/#comment-13634 Ed, your scaring me. Cooking on the bone, pork fat, duck fat,- all I am seeing is flavour. I really like a lot of the avant garde cooking with its use of more modern chemical compounds (all cooking is chemistry) but I can't help wondering if it is an extension of the food that has been produced by MacDonalds all these years. To my mind it seems that one of the big attractions of MacDs is the softness of it all- no real chewing required, no texture(well only one texture). Perhaps given time we will will lose our teeth through evolution. By the way I wonder if there are a lot of food technologists out there looking at the new wave of cooking and its use of various vegetable gums and salts thinking, "I have been doing this for years and noboby thinks I am a genius". Ed, your scaring me. Cooking on the bone, pork fat, duck fat,- all I am seeing is flavour. I really like a lot of the avant garde cooking with its use of more modern chemical compounds (all cooking is chemistry) but I can’t help wondering if it is an extension of the food that has been produced by MacDonalds all these years. To my mind it seems that one of the big attractions of MacDs is the softness of it all- no real chewing required, no texture(well only one texture). Perhaps given time we will will lose our teeth through evolution. By the way I wonder if there are a lot of food technologists out there looking at the new wave of cooking and its use of various vegetable gums and salts thinking, “I have been doing this for years and noboby thinks I am a genius”.

]]> By: Snacker http://www.tomatom.com/2007/09/614/comment-page-1/#comment-13607 Snacker Thu, 04 Oct 2007 23:56:35 +0000 http://www.tomatom.com/2007/09/614/#comment-13607 Dry your tears, princess, and go eat some foam if real food scares you. No-chew dining gets tedious fast. Dry your tears, princess, and go eat some foam if real food scares you. No-chew dining gets tedious fast.

]]> By: Ed http://www.tomatom.com/2007/09/614/comment-page-1/#comment-13542 Ed Tue, 02 Oct 2007 08:52:21 +0000 http://www.tomatom.com/2007/09/614/#comment-13542 Lol! again. Cin maybe they thought I was trippin'. It shouldn't matter but ... Lol! again.
Cin maybe they thought I was trippin’. It shouldn’t matter but …

]]> By: cin http://www.tomatom.com/2007/09/614/comment-page-1/#comment-13498 cin Mon, 01 Oct 2007 12:56:59 +0000 http://www.tomatom.com/2007/09/614/#comment-13498 "At Yarck it was a slow-cooked cheek with all those fatty grizzly extras that took me out (as well as some pretty offhand service but I guess <b>they weren “At Yarck it was a slow-cooked cheek with all those fatty grizzly extras that took me out (as well as some pretty offhand service but I guess they weren

]]> By: neil http://www.tomatom.com/2007/09/614/comment-page-1/#comment-13484 neil Mon, 01 Oct 2007 02:29:19 +0000 http://www.tomatom.com/2007/09/614/#comment-13484 Over bridge of sighs To rest my eyes in shades of green Under dreamin' spires To Itchycoo Park, that's where I've been Sorry, just a little 'ol flashback. Trim those cheeks, rattle those pots 'n' pans. Oh hell, I need another tablet or something. Over bridge of sighs
To rest my eyes in shades of green
Under dreamin’ spires
To Itchycoo Park, that’s where I’ve been

Sorry, just a little ‘ol flashback. Trim those cheeks, rattle those pots ‘n’ pans. Oh hell, I need another tablet or something.

]]> By: Ed http://www.tomatom.com/2007/09/614/comment-page-1/#comment-13482 Ed Mon, 01 Oct 2007 00:59:49 +0000 http://www.tomatom.com/2007/09/614/#comment-13482 Dave, LOL!. Phil, thanks for reminding me how vital I still am. Dave, LOL!.
Phil, thanks for reminding me how vital I still am.

]]> By: Phil http://www.tomatom.com/2007/09/614/comment-page-1/#comment-13421 Phil Sat, 29 Sep 2007 09:22:46 +0000 http://www.tomatom.com/2007/09/614/#comment-13421 Gristle and bone make you know that you're alive. At least, alive enough to know that you're not keen on choking to death. Gristle and bone make you know that you’re alive. At least, alive enough to know that you’re not keen on choking to death.

]]> By: Dave http://www.tomatom.com/2007/09/614/comment-page-1/#comment-13397 Dave Fri, 28 Sep 2007 22:04:39 +0000 http://www.tomatom.com/2007/09/614/#comment-13397 Not sure what has caused this peasant food thing, I'm seeing the word peasant on a lot more menus these days. I love the way you can eat peasant food with a ruling class (aka $15+) glass of wine... Not sure what has caused this peasant food thing, I’m seeing the word peasant on a lot more menus these days. I love the way you can eat peasant food with a ruling class (aka $15+) glass of wine…

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