What's foam

[Jimmy]

Not going out due to corona virus so watching more TV.
Was watching Hairy Bikers Food Tour of Britain.
The chefs they visit seem to be preoccupied with covering their food in foam. I guess to disguse how bad the food is, or the size of the portions.
Also what's dew, some form of poncy gravey.

I have never been a fan of chefs since I got a budgie on a plate with 2 potatos and 4 beans, at an astronomical cost!

Definition of a chefs dish.

Large white plate covered in drizzle with a tiny amount of dangerously undercooked food.

Well that's my impression.
Anyone agree?


Jimmy

[Nicos]

'Dew' is actually 'jus'....it means basically 'juice'...or a thin sauce
No idea how foam is made but as you say, anything covered in it always seems to be a stupid price!

[Martin H]

You've been given Art Food. It's a completely different thing from the food that is meant for eating.

Art Food is intended to please the eyes, the nose and the taste buds. Not the stomach. Not the wallet, either.

You have to enjoy Art Food for what it is, and not confuse it with a proper meal.

On the rare occasions I've had the pleasure of experiencing Art Food (at someone else's expense), I've generally had to stop off at Burger King on the way home.

[greenishfing]

It's rare we go out to restaurants to eat as I resent paying a fortune for something I usually think I could make better at home for a fraction of the price. The exception is Indian food which I love but have not mastered. Another exception would be a really good authentic seafood paella.
Some of the dishes on TV must be cold by the time they hit the table due to all the fiddling with presentation (not my strong point). It really winds me up when the chefs start piddling around with tweezers and squeezy bottles.
Also I seem to be missing whatever gene people need to appreciate art so I really don't think Art food would be for me.

[Bren In Pots]

I can’t see the point of making a meal if it isn’t going to fill you, otherwise to me it’s just a plate of art.

[PyreneesPlot]

Some of us (former) chefs can cook proper food too, stuff that looks and tastes great, and is satisfying
Foams, gels and cooking everything sous vide and the like are well before my time, I'm glad to say.
And why can't a 'jus' just be a gravy or at least a sauce?