Zagat just came out with a list of eight overrated ingredients that chefs use.
Here’s a few of their rants:
- Pork belly
- Kobe beef
- Truffle oil
Just curious — what ingredients whether on your restaurant plate or in your pantry, do you think is overrated?
Even though I love anything with blood orange including the whole fruit, I think it’s a bit pretentious because the blood orange season is so limited. Blood orange puree must be available year around. One of my favorite bartenders here in Tucson — Aaron at Hotel Congress — makes a mean margarita with blood orange foam.
And chefs — do you agree with the Zagat ingredient rant?