Category Archives: overheard

and my response

It has been brought to my attention that this post gives the impression that I think commodity beef rocks and that there’s no real point to going organic/natural/grass-fed/pastured/etc.  Aside from the fact that I think the term “commodity beef”  is this year’s “fresh and local” catchphrase, I would like to clarify my point.  I think pastured, grass-fed beef is great and organic foods are awesome and if everyone could afford to shop and dine this way the world would be happy (or something).  I have nothing against that philosophy.  I don’t like the idea of chickens living in cramped quarters, working in little egg sweatshops or being fattened prematurely so they can be marketed earlier.  Having said that, sometimes you just can’t afford to buy a $15 chicken.  I do what I can, applaud those who can do it more often, and certainly don’t judge those who need to budget their income around Walmart Supercenter prices. 

What I was trying to say is that I think it’s lame to call a restaurant lame just because it’s using commodity beef.  Are you saying all restaurants HAVE to use the premium ingredients and if they can’t afford to then they shouldn’t even open at all?  Should Vons close down because they offer non-organic produce?  That’s what I think it lame – the attitude that’s it all or nothing.  Life isn’t all or nothing.  People who don’t want to pay the premium for premium ingredients shouldn’t be denied a good meal out because you think it’s lame.

The End.

ps to the local paper – the term is “prix fixe” and it doesn’t really translate to “pre-fixed”.  Yes, it kind of make sense in that the menu price is fixed ahead of time, but still…



they use commodity beef, which is lame

*sigh* If I had a nickel for every pretentious, unnecessary remark I come across on Chowhound, I would be able to stop working and spend all day reading cookbooks.

Does every new restaurant that opens within San Diego County have to have all organic, all natural, free-range, grass-fed something or other?  Really?  Because I don’t think they do.  I think higher prices and smaller portions can be excused (but maybe not always justified) for the higher quality ingredients, but if they make a tasty dish and can keep it at a nice price point, then who am I to complain?  If that’s what it takes for them to open up and make some sort of profit, then leave them alone.  I can’t imagine how hard it is to stay afloat in the restaurant business these days.  Any days.  And, if they manage to celebrate an anniversary, maybe then you can start thinking about nudging them towards fancy ingredients.

Geez.  Lighten up, Chowhound.