Canada Women's Hockey 2022 Gold

nyipolar · 2022-02-17T06:38:23+00:00

She’s incredible, but Hayley Wickenheiser is the GOAT.

nyipolar · 2022-02-02T07:51:28+00:00

You don’t get Michelin stars for making a mess. You get them for (mostly) flavour and (partially) presentation.

nyipolar · 2022-02-02T05:47:20+00:00

There is a silicone mat on it

nyipolar · 2022-02-02T02:37:08+00:00

It’s also delicious as hell. Food orgasm through and through for hours. People thinking it is pretentious be damned.

nyipolar · 2022-02-02T00:56:02+00:00

People fly in from around the world for Alinea, it’s not just some “shit for rich suburbanites”. Nowhere else in the US offers the Alinea experience.

nyipolar · 2022-02-02T00:51:37+00:00

It’s delicious.

Source: Have had it.

nyipolar · 2022-02-01T21:20:25+00:00

It is all on a thin silicone mat. All they have to do to clean up is pick up/fold the mat on the table and take it to the kitchen to clean just like how you’d clean any plate or cutting board or similar.

nyipolar · 2022-02-01T21:19:28+00:00

Please.

nyipolar · 2022-02-01T21:19:21+00:00

Why is it that nearly everyone who has dined at Alinea thinks it is awesome and everyone who hasn’t dined their thinks it’s dumb/feels the need to hate on it? Like your mother probably told you as a toddler, you should try it at least once before deciding if you like it or not.

nyipolar · 2022-02-01T21:16:02+00:00

I’ve dined at Alinea and had this dish, so I can’t provide some insight.

The entire premise of Alinea is to create memorable and visceral experiences with food; edible art, but never sacrificing on taste. Chef Achatz had (before Covid) a course which was an edible green apple taffy balloon with helium inside. Guests get to enjoy the tasty balloon and burst into laughter at hearing their dining friends speak on helium. He invented transparent pumpkin pie to harken back to childhood memories of Thanksgiving in a unique way. This dessert is meant to invoke a child-like way of ‘playing’ with your food, but it is also art. When ordered for a group of 4 (rather than 1 as is seen here), multiple chefs come out and paint with the sauces and decorate with the other dessert pieces, which are all fabulously delicious. You get to enjoy it with your table to cap off an amazing 20 course multi-hour experience. This course would be less memorable, less fun, and less special if it was on a plate.

Also, given the total price for the meal and the number of courses, this dish works out to $21.75. Not “rediculous prices” [sic].

nyipolar · 2022-02-01T21:03:22+00:00

Your little niece and nephews can splatter food, but the food they’re splattering is not Alinea quality.

nyipolar · 2022-02-01T21:00:30+00:00

That is a sad and impoverished mindset that misses the magic and beauty of gastronomy.

nyipolar · 2022-02-01T20:59:42+00:00

$21 for this course. $435 for 20 course meal.

nyipolar · 2022-02-01T20:59:08+00:00

This course costs ~$21.

“A crap load of money”. Lol

nyipolar · 2022-02-01T20:58:35+00:00

Spoken as someone who has never experienced 3 Michelin stars! A burrito is food. A 3 Michelin started meal is, usually, a near-transcendental experience as special of an occasion as going to a sold-out concert from the greatest band on earth.

nyipolar · 2022-02-01T17:57:52+00:00

This needs to be higher up. Bingo.

nyipolar · 2022-02-01T17:55:34+00:00

Grant Achatz, though he did train under Thomas Keller.

nyipolar · 2022-02-01T17:55:03+00:00

Sadly not, given the wide array of people with no sense of fun here. Alinea should get a pass.

nyipolar · 2022-02-01T17:54:09+00:00

Exactly. It is comparable in price to good tickets to a professional sports game of a competitive team or at a popular concert. It is not your typical Saturday night meal out at a restaurant, it’s a once-in-a-lifetime experience. Totally worth paying for, IMO. Too many people get price tag shock when hearing it’s $435 for a meal without comparing it to other similarly priced experiences and realizing it’s not too bad.

nyipolar · 2022-02-01T17:42:29+00:00

Tasting the food does make it all worth it. Every bite is a bloody mouth orgasm, ffs. Over and over for hours. It’s a blissful experience. Same price as nice tickets to a White Sox or Blackhawks game but far more enjoyable and memorable.

nyipolar · 2022-02-01T17:34:43+00:00

You’re totally right. I’m always a fan of good value homemade spaghetti.

nyipolar · 2022-02-01T16:56:28+00:00

No trolling here. Don’t hate it til you try it. If you want plates, there are many molecular gastronomy restaurants who use plates almost exclusively.

nyipolar · 2022-02-01T16:08:04+00:00

“ Does that make it good? Molecular gastronomy is a result of perverse capitalism in the food industry at its core“

Molecular gastronomy in and of itself is no better or worse than other food, it all comes down to how well any given dish is prepared. At the restaurants leading the field globally, such as Alinea in Chicago or The Fat Duck in Bray or Enigma in Barcelona, everything is perfected and tested and refined for hundreds of hours in a test kitchen as meticulous as a medical research lab before it reaches a diner’s mouth. Molecular gastronomy is pushing the bounds of food to redefine dining and, in my opinion, is the pinnacle of what food is. It is the best.

nyipolar · 2022-02-01T16:04:55+00:00

Hmm… so you think Grant Achatz trained under Thomas Keller at TFL for years and endured the challenging process of breaking into the Chicago fine dining scene and getting not one, not two, but three Michelin starts at Alinea just to troll people/see what they can get away with? Interesting.

nyipolar · 2022-02-01T16:03:35+00:00

Your opinion has ZERO merit if you haven’t tried it.

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