Dave R wrote:Sorry, but a Sysco frozen tillapia fillet coated in stale tortilla chip crumbs is not a real tapa.
Jenise wrote:Your nominations?
Robin Garr wrote:I'm not bothered by "tapas" that aren't really tapas, though. I love the idea of small plates that you can mix and match, and it seems to me that calling multi-cultural small plates "tapas" is an affectionate nod to a classic tradition, not plagiarism or blasphemy.
Robert J. wrote:Foam. Foam is not a garnish or a food item. Foam is a contraceptive. Let's leave foam off the plate.
Dave R wrote:Hello Robin,
If they are not truly tapas, then why not just call them appetizers?
Dave R wrote:If they are not truly tapas, then why not just call them appetizers?
Mark Willstatter wrote:I'm not Robin
Bill Spohn wrote:Along the lines of verticality, the use of overdone garnish.
One local restaurant was in the habit of sticking a large branch of rosemary standing up in whatever the dish was and I used to tell the waitress to please take it away to the brush chipper as I didn't feel the need to gnaw any wood that day.
Mark Lipton wrote:To make matters worse, rosemary is such a pungent herb that even that limited amount of contact can impart a strong rosemary flavor to your dish, an all around disaster IMO.
Mark Lipton wrote:OK, another fad that I'm tired of is the "exhaustive listing of sources" school of menu writing. Yes, I do appreciate knowing that your meat comes from Niman Ranch, but I don't really need to see where the tomatoes, butter, garlic and lettuces came from when trying to understand what the dish actually consists of. Perhaps those restaurants so pleased with their sources could provide a vendor listing at the end of the menu for that rare moment when Michael Pollan drops in to eat.
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