So, for several years now we've had chefs trading in their toques for overalls and opening barbecue stands--so long, in fact, that I think I've typed "chefs trading in their toques for overalls" at least a half dozen times and better find a new phrase. Then it was gourmet burgers. Then high-end tacos, often served from rolling trucks.
Now we're on to hot dogs, with Richard Blais's (yes, the Top Chef guy's) HD1--as Broderick reports in a Savory Exposure post with some really sharp pics--just one of the latest incarnation of the gourmet hotdog stand.
I'm trying to think of what cuisine could be lower than the hot dog? The peanut butter and jelly? The grilled cheese? Sorry, that's already been done: so 2007. Can't be macaroni and cheese--chefs have been making mac n cheese with gouda and fontina and even big chunks of lobster for years now. Real ramen, we have learned in recent years from those noodle bars popping up all over the place, is SO much better than that packaged crap we ate in college.
I'm dragging the bottom of the barrel here: Slim Jims? Vienna sausages? Potted meat?
Surely potted meat is the lowest of the low. Has anyone run into a gourmet version at a hipster food truck yet?
If not, it's only a matter of time.
You heard it here first.
Now we're on to hot dogs, with Richard Blais's (yes, the Top Chef guy's) HD1--as Broderick reports in a Savory Exposure post with some really sharp pics--just one of the latest incarnation of the gourmet hotdog stand.
I'm trying to think of what cuisine could be lower than the hot dog? The peanut butter and jelly? The grilled cheese? Sorry, that's already been done: so 2007. Can't be macaroni and cheese--chefs have been making mac n cheese with gouda and fontina and even big chunks of lobster for years now. Real ramen, we have learned in recent years from those noodle bars popping up all over the place, is SO much better than that packaged crap we ate in college.
I'm dragging the bottom of the barrel here: Slim Jims? Vienna sausages? Potted meat?
Surely potted meat is the lowest of the low. Has anyone run into a gourmet version at a hipster food truck yet?
If not, it's only a matter of time.
You heard it here first.
3 comments:
But isn't potted meat by definition (" food made using a method of food preservation -canning, consisting of cooked meat product, seasoned, often creamed, minced, or ground, which is filled into cans" the same things as rilettes ("the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste.") if you leave out the canning part?
And I'm going to make an assertion: Since I've encountered a low-to-high version of beef jerky, the low-to-high slim jim is out there, somewhere, just you and I haven't seen it yet.
Heck, there's probably a recipe for slim jims in Michael Ruhlman's Charcuterie < ahref="http://slice.seriouseats.com/archives/2011/02/everything-you-wanted-to-know-about-pepperoni.html">as a variation on peperoni
define: potted meat
yike. sorry the tags went a bit crazy on that last comment...
You do have a good point that potted meat is essentially just canned rillettes. I seem to recall a chef here in Charleston creating a low-to-high version of the Slim Jim--might have been Craig Diehl at Cypress or Sean Brock at McCrady'y & Husk, both of whom feature gussied up pop food as bar snacks. Can't find anything about it on the Interwebs to confirm, though.
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