31–40 of 314 posts
I'd love to go to a Michelin level Chinese restaurant. I love Chinese food and would love to see a restaurant pair it with seasonality and quality sourcing
Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
That got me wondering:
Third Michelin Star for Blockchain Chef https://medium.com/@aaron.lipeles/third-michelin-star-for-bl...
"For Soltys, a third star is the ultimate accolade in an accidental profession. Trained as a computer scientist, he originally became interested in cooking as a way to recycle the heat produced by his compute servers’ CPUs."
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> The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. Correct. I don't know why this is a revelation that seems especially hard for HN audiences to grasp, or why it's a revelation at all. Every single domain has its own expertise. It is absurdly arrogant and deeply condesce…
That’s right of course. But what bothers me is it I greatly enjoy eating out, I’ve done it a whole lot, and I’m still surprisingly bad at it.
And conversely, poor craftsmanship is often not noticed either, if it's not something that someone is trained to spot. An example of this would be when buying a house, you hire a house inspector because you don't have the requisite training to spot all the potential faults.
Very cool (Michelin Guide is a very opaque company), but there is one thing that caught my attention: >Hailing from Scotland where, as a child, he was regaled with some of the world’s best meats and produce Maybe they meant somewhere other than Scotland? Like, anywhere ? My mother was British, and she was an excellent cook. Of non-British dishes...
The standard of food in the lowlands is generally poor - especially outside of Edinburgh. But there is a lot of absolutely cracking Scottish/British food in the Highlands.
Of course, it's not as good for a foodie as somewhere like London, NYC or Tokyo. But it's a lot better than the kebabs, pizza crunches and munchie boxes that people associate with Scotland.
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Yeah, ambience and service are a huge part of top end restaurants. You're not gonna get your linen napkin folded for you each time you come back from the washroom at olive garden.
I hate that stuff, to be honest. It makes me uncomfortable.
Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…
> The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. Correct. I don't know why this is a revelation that seems especially hard for HN audiences to grasp, or why it's a revelation at all. Every single domain has its own expertise. It is absurdly arrogant and deeply condesce…
There is also the aspect of science and engineering leading to objective an hopefully reproducible results. There is less subjective matter to it and there are objective criteria to measure quality. It is possible to leave personal taste out of the equation. Imagine a michelin star tester eating and having to throw up, because of taste, even though the kitchen is clean and all ingredients were of superb quality and the cook is really good. Would they still approve objectively?
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I don't know, McDonalds over Starbucks on food? (Or any metric!) At least the latter has sandwiches. But I don't think I really understand any scale that has either of them as well as actual restaurants?
Did you mean "the former"? Sandwiches are the principal dish served at McDonalds, but Starbucks has some sandwiches too.
(It is about ten and three years since I've been to one, respectively, but I doubt that much has changed!)
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That’s right of course. But what bothers me is it I greatly enjoy eating out, I’ve done it a whole lot, and I’m still surprisingly bad at it.
That's a bit like saying that most people have used pretty horribly-designed apps, but they did what they needed to do, so the user couldn't tell that they were horrible. For example, most people could not care less that their password manager recently switched to Electron. They don't even notice the alleged resource lag that their coder friends keep banging on about. They simply neither notice nor care. Fine craftsm…
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Jeez Cheesecake Factory must have really wronged you or something.
Yeah I totally get that I’m in the minority. But with the exception of one or two dishes I don’t feel they’re particularly good, and I always hate the cheesecake. I can make much better cheesecake with just a few ingredients at home.
And I feel like Olive Garden is the definition of naive Italian cuisine
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> The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. Correct. I don't know why this is a revelation that seems especially hard for HN audiences to grasp, or why it's a revelation at all. Every single domain has its own expertise. It is absurdly arrogant and deeply condesce…
I think with this one it is, because everyone has tasted before, but comparatively few have coded before. So everyone can say something about their subjective taste experiences, but not so many can about some code. The actual difference might be subjective or one of practiced ability to distinguish in detail. There is also the aspect of science and engineering leading to objective an hopefully reproducible results. T…
I don't think this is an apt comparison. Tasting is consuming something, coding is creating something. An apt comparison would be tasting to using apps, or coding to cooking. And now sure, you could say that most people have cooked before, much like most people have performed rudimentary medical procedures before; but most people have not performed complex medical procedures, or successfully made complex Michelin-starred dishes, or coded high-quality apps.