From buns to ice cream: Food-grade charcoal taking over
- Thread starter canada-man
- Start date
I'm full this snob, stupid trends, where boring people and "super talented chefs" want to push me about food and try to tell me a 30$ piece of charcoal or a chocolate covered bacon with avocado puree is the best choice. I find all black colored food disgusting, and I don't eat active charcoal, except if I have diarrhea. 
These weird food trends pop up with limited time lasting appeal and absurd prices because cooks know some people will try anything. You can serve an ice cream cone with dog shit and I'm sure there will be some people willing to try it for $100.I'm full this snob, stupid trends, where boring people and "super talented chefs" want to push me about food and try to tell me a 30$ piece of charcoal or a chocolate covered bacon with avocado puree is the best choice. I find all black colored food disgusting, and I don't eat active charcoal, except if I have diarrhea.
What holds true is all these weird fads quickly disappear, that's why chefs charge high prices. Get in fast, cash out fast.
I find it amazing that restaurants have trouble. Everyone knows a good home cooked meal is at the upper end of quality and quantity. And the vast majority of these dinners are made by mom.... an untrained chef using grocery store ingredients at grocery store prices (not wholesale deal prices), and cooked using mainstream kitchen appliances.
Yet some professionally trained cooks and chefs using commercial grade equipment and wholesale ingredients the public doesn't have access to usually can't make a good hearty meal like mom can..... all by herself.
Go figure.
