Quote:
Originally Posted by jtodd_fl
In Cali it would be "deconstructed". A pork loin medallion (sous vide, natch), a tomato, a tbs of brown sugar, a jigger of vinegar... all served separately. #BBQFAIL
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Lemme guess, they serve a side of charred wood chip so you can get the essence of smoke? The tomato must be charred on the outside too, skin blistered. Oh, and it's gotta be heirloom. The vinegar is it some special artisanal vinegar aged in sherry casks? Lol.
Deconstructed and foam can suck it. It was cool for a minute then just got overdone.
Sous vide was invented by a chef who kept raw meat in his crotch and ended up cooking it over a day's time. Swamp ass BBQ.
In all seriousness, there are certain things you don't mess with. BBQ is no joke shit. Best I've ever had wasn't in Memphis or Kansas City. It was in Dallas. Although haven't been to Austin yet.
Also, never sous vide steak. It's sacrilege. Good steak should be broiled, pan seared, or grilled and finished in an oven, served on a hot plate. Period.
Sorry guys, I'm a fat foodie at heart.