This guy’s culinary rant inspired lots more ridiculous dishes and they all deserve a Michelin star
A guy called Adam is fed up with chefs messing around with food and he let people know about it on Twitter.
Chefs seem obsessed with removing more and more of the original structure of foods:
Where does it end?
Venison déjà vu
A memory of broccoli
A vicious rumour about carrots
— Adam (@ThereWillBeGin) April 12, 2018
He clearly hit on something because his post was retweeted thousands of times and people joined in trying to imagine the culinary abominations that chefs will invent next.
Here are the best.
Hahaha! Does my head in when they talk about food like that.
‘A mint and yoghurt breath’
— alex (@popeye_doyle) April 12, 2018
The sound of one clam clapping
— Keith Edkins #FBPE #WATON (@keithedkins) April 12, 2018
— George H. Peters #FBPE (@gehapeters) April 12, 2018
Parmesan air I would have gone with ‘a breeze of cheese’
— Sarah Jane Roots (@sarahrellyboo) April 12, 2018
The future is now! pic.twitter.com/sQJW6LnxOk
— (@z0mbee) April 12, 2018
A revenge of sprouts, a disaster of celery, an incomprehension of creme Brulee.
— Colleen Stevens (@Agedgoth62) April 12, 2018
I have an English translation,of an Escoffier book. One recipe lists ‘ a suspicion of garlic’ 🙂
— Andrew James (@badbrainAJ) April 12, 2018
Imagining a cauliflower
The shadow cast by a sausage
Only the consonants of Lmb Vndll
— It’s Malc #FBProEU #ABTV (@rebelrebel62) April 12, 2018
Steam of mushroom soup. (A starter, obviously).
A creme brûlée glimpsed in your peripheral vision, but when you look, it’s not actually there. (A dessert).
— Lionel Nashe (@Lionel_Nashe) April 12, 2018
An invoice for a vegetarian shepherd’s pie you’ve never even met.
— Green (@glummdead) April 12, 2018