Comments on: Screw You, “Ingredient Three Ways”

By: Plantains Three Ways | Endless Simmer

Plantains Three Ways | Endless Simmer — Thu, 14 Jan 2010 17:15:51 +0000

[...] at home, so I took three different attempts at crafting a more creative plantain. No, this is not a lame, haute cusine “three-way” dish, but merely three different ways they can be [...]

By: One Trick Pony

One Trick Pony — Mon, 04 May 2009 16:13:04 +0000

[...] this is coming from the same guy who nearly blew a gasket last week about chefs reworking one ingredient into three preparations. But this is [...]

By: TVFF

TVFF — Fri, 24 Apr 2009 01:55:47 +0000

@ Very: The middle image is, according to the caption on Flickr, “scampi in sea-water and lemon scented olive oil”

@ Keller: “Second thought — I could skip the boiled.” Thus proving point number one!

By: Vanessa

Vanessa — Wed, 22 Apr 2009 22:53:36 +0000

LOL! This is a Top-Chefritage I can’t really deal with!! Wonderful post title, too… *grin*

By: KellerMaverick

KellerMaverick — Wed, 22 Apr 2009 19:41:23 +0000

@JoeHoya — I think crawfish deserves an exemption here…I love the combination of fried and boiled crawfish and the etouffee. Second thought — I could skip the boiled.

By: tvff

tvff — Wed, 22 Apr 2009 16:57:36 +0000

@BS et al: Agreed on the exemption for “pig” three ways, but I would argue that if you’re doing “pig” and your ways incorporate distinct cuts, you’re getting the necessary variety.

@JoeHoya: Agree on the overall luxury/indulgent thing, but I would probably argue that ingredients like that (truffle, caviar, saffron) lend themselves to being accents or enhancements for other ingredients, so those dishes would be substantively different enough and that the luxury item would be a flavor note that was echoed throughout, rather than a base ingredient that is acted upon in three different preparations.

Am I splitting hairs?

By: JoeHoya

JoeHoya — Wed, 22 Apr 2009 16:31:35 +0000

I’ve definitely had some clunkers, but I have to disagree with a blanket anti-trios statement. There are some ingredients (rarer, more expensive, or just plain indulgent items) that would either be too expensive or too decadent if they were served in full entree or even appetizer portions.

White truffles come to mind as a great example of something I would be happy to try as a trio, so as to experience an ingredient I’m rarely even offered in a variety of ways.

By: Lisa

Lisa — Wed, 22 Apr 2009 16:21:00 +0000

I completely agree with you, tvff. I think your 2nd reason is probably the most compelling for this trend. I love small tastes, but give me variety!

By: Blake

Blake — Wed, 22 Apr 2009 15:51:48 +0000

Yeah, unless it’s parts of a whole animal being presented as a study, the three ways, microbite trend is definitely tired.

But in fairness, compared to past kiwi fiascos, it’s not the worst trend to hit the food industry.

By: Michael

Michael — Wed, 22 Apr 2009 15:16:05 +0000

You know what really grinds my gears? Blog posts about things that really grind people’s gears. jk this was a pretty good one!

I agree, a tapas kind of thing is better with variety, unless you’re really really really in the mood for lamb and nothing else.