First Post

Scott : Pretentious, what does it mean to you? To us, it means acting better than you really are, talking about things you have no real idea of, "sous viding" things that do not need sous vide. Flank steaks, for one.

Stew : What next, "Sous Viding" bread? Now I am not saying that sous vide is not a new and exciting area of cuisine, but really there are certain traditions that should be left alone. When I want to cook my short ribs low and slow I am going to braise them in my oven and bask in the smell of braised shorties for the next few hours, not just "pretend" to smell them.

Scott : Well, I am saying sous vide is not an exciting area of cuisine. You know what cookbook no one in the world needs? This one. Why would you want to cook something for 24 hours, when you could easily cook a flank steak in 15 minutes. Like you said, the best part of cooking short ribs is smelling them in the house for 2 hours. Sous vide is a waste of time.

Stewart : Ok well we will agree to disagree. My main point with this blog is to illuminate people minds to the terrible road that our society has decided to follow...

Scott: And sous vide is that road!

Stewart : Shut up, let me finish. My main issue is when a person that should be ridiculed and shunned for their arrogance and pompousness are celebrated and awarded, especially when they are just old enough to drive a car. These are the people that give our trade the terrible name and re-enforce negative stereotypes usually only reserved for the French. We can stand ideally by only so long, our time is now, it’s on fool.

Scott: I agree, cooks are usually very arrogant when working on the line or over a beer afterwards. They do not blog about how awesome their food is and how everyone should be thankful for it, and tell them how great it is, when it's not.

Stewart : Right, old seasoned line cooks have the right to be arrogant because they have been through the old school kitchen brigades. They took physical and mental abuse and stuck around to become the best at what they do, cook. In my time on the line and working around cooks and chefs I can safely say, no matter how bad or tough you think you are there is someone else in that kitchen ready to smack you down and check you back to reality.

Scott: Yes, and that's what some blogs need, getting smacked back down to reality.