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Your restaurant mindset |
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#1 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Your restaurant mindset
When you go to a restaurant do you want to eat the cheap food that the chef has worked on to make a great dish or do you want to have simple food but the best ingredients.
It seems to be common these days for chefs to take the cheaper cuts and work their magic I usually go for something I wouldn't be able to get around here (I often look for Game). I hardly ever choose chicken because it's a cheap ingredient and I feel I could knock something similar up at home. I've stopped ordering steak as I usually do a better one myself
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#2 |
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Join Date: Mar 2007
Posts: 1,823
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i look for something that i wouldn't normally have at home, that said, i had a steak out last week and it was very good!
I had turbot at a restaurant recently and it was amazing
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#3 |
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Join Date: Mar 2006
Posts: 30,072
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I always have something i wouldn't normally eat to just experiment.
The other week i had a calves liver dish for main! |
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#4 |
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Forum Member
Join Date: Mar 2010
Location: Sussex by the sea
Posts: 2,068
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Interesting question. When I was younger, I was inclined to play safe and stick to dishes I knew. These days, it's the opposite, the more 'experimental' the better. If I'm travelling I try to have regional specialities.
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#5 |
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Join Date: Nov 2008
Location: Up North
Posts: 1,359
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I always try and order something I can't buy or make at home. What's the point of going to a restaurant otherwise?
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#6 |
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Join Date: Aug 2008
Location: Up North
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Quote:
I always try and order something I can't buy or make at home. What's the point of going to a restaurant otherwise?
e.g. steak & chips or chicken in white sauce. I suppose if you were keeping a tally of scores for each then it would be worthwhile. |
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#7 |
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Join Date: Nov 2010
Location: My Own Little World
Posts: 1,102
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I like to try something I've never had or something I wouldn't be able to make at home myself. In saying that I have cooked things I thought would be too complicated or difficult to do at home after really enjoying it when out for a meal.
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#8 |
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Inactive Member
Join Date: May 2011
Posts: 7,071
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I always try and have something that I've never had before. Love the cheap cuts and I always like dishes where there is the same meat cooked different ways, maybe Lamb Loin with Sweetbreads and braised shoulder something like that.
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#9 |
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Join Date: Aug 2006
Posts: 12,236
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These days if I actually go to a restaurant I go with low expectations and hope to be pleasantly surprised.
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#10 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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I would never eat somethng that I can or do cook at home!
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#11 |
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Join Date: Nov 2008
Location: Up North
Posts: 1,359
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Quote:
That's the thing though. I have friends and family members who only order the basics that you would find in probably every restaurant.
e.g. steak & chips or chicken in white sauce. I suppose if you were keeping a tally of scores for each then it would be worthwhile. |
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#12 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
I would never eat somethng that I can or do cook at home!
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#13 |
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Join Date: Feb 2011
Location: Derby
Posts: 1,216
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Most of the time I'll try something I've never had before, or something that I can't cook at home. 90% of the time that means a fish dish of some sort (OH can't stand the smell of fish cooking).
Having said that, sometimes nothing but a big juicy steak will do.. |
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#14 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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#15 |
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Join Date: May 2011
Location: South-East England
Posts: 645
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I'm afraid I stick to what I know!
Steak & chips, burgers & chips, korma curry, chicken... (not all at once!) Sometimes I'll see something that sounds nice but I don't get in case I don't like it. I don't have much money so I don't want to waste it, so would rather spend it on a meal I'm guaranteed to enjoy. Reading that back makes me sound so unadventurous. Maybe I should throw caution to the wind, go wild and order a tikka masala instead!
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#16 |
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Join Date: Mar 2010
Location: Sussex by the sea
Posts: 2,068
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Quote:
Reading that back makes me sound so unadventurous.
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#17 |
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Join Date: Jun 2007
Posts: 1,710
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I'll try something new if the oppertunity arises, especially in a curry house.
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#18 |
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Join Date: Aug 2010
Location: Essex
Posts: 16,223
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Are you saying that cheap cuts can't be high quality ?
OP you comment about avoiding chicken does not make sense. Chicken can be anything from cheap frozen stuff from eastern europe or asia, or can be organically free ranging bird full of flavour which cost way more then factory produced beef, lamb or pork. There are loads of controls on how food is labelled and sold to consumers, nothing for trade. Reality is how many people ask about ingredient sourcing ? |
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#19 |
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Forum Member
Join Date: Jan 2010
Posts: 6,118
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I usually ask the waiter what he recommends.
Mrs. Bleads always manages to sniff out the most expensive thing on the menu, even when her one doesn't have the prices on it. |
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#20 |
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Forum Member
Join Date: Mar 2010
Location: Sussex by the sea
Posts: 2,068
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Quote:
I usually ask the waiter what he recommends.
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#21 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Are you saying that cheap cuts can't be high quality ?
OP you comment about avoiding chicken does not make sense. Chicken can be anything from cheap frozen stuff from eastern europe or asia, or can be organically free ranging bird full of flavour which cost way more then factory produced beef, lamb or pork. There are loads of controls on how food is labelled and sold to consumers, nothing for trade. Reality is how many people ask about ingredient sourcing ? The bit about chicken is because i've had too many bland/plain chicken dishes in restaurants and have since never seen anything on a menu that would make me pay £15 for a chicken dish. |
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#22 |
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Inactive Member
Join Date: May 2011
Posts: 7,071
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Quote:
I would never eat somethng that I can or do cook at home!
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#23 |
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Inactive Member
Join Date: May 2011
Posts: 7,071
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Quote:
Are you saying that cheap cuts can't be high quality ?
OP you comment about avoiding chicken does not make sense. Chicken can be anything from cheap frozen stuff from eastern europe or asia, or can be organically free ranging bird full of flavour which cost way more then factory produced beef, lamb or pork. There are loads of controls on how food is labelled and sold to consumers, nothing for trade. Reality is how many people ask about ingredient sourcing ? |
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#24 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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It really depends what kind of establishment it is tbh.
Decent places i'll experiment a lot more. But your typical pub sort of place, i'll just get steak and ale pie or a burger and chips. I also agree about the chicken thing. Tonight though i'm having home cooked chicken forestiere
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#25 |
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Forum Member
Join Date: Mar 2010
Location: Sussex by the sea
Posts: 2,068
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If you want creative cooking used on interesting cuts of meat, treat yourself to a meal at Arbutus next time you're in London. They can even ALMOST make tripe taste good!
http://www.arbutusrestaurant.co.uk/ |
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