The Curse of the Connoisseur

[imec]

As I experienced disappointment at this sorry excuse for a Chicago style Italian Beef sandwich while waiting for a flight out of O'Hare I wondered whether I might not sometimes be happier were I unencumbered by knowledge. I've eaten one of these from the same concession 3 times now. The first time was great! The second time was just fine. The third was, meh - should have saved my money and avoided the calories. You see between the first one and the third one, I had discovered the true magnificence of this local delicacy having dined several times at two of the most revered "Beef joints", Als #1 and Mr. Beef. This thing, although visibly somewhat similar, just didn't hold a candle to the real thing - no real flavour to the beef or the juice it was dipped in and the giardinera was all wrong.

And this is not the only time I've had this feeling. After visiting Italy I now find most "Italian" restaurants in NA disappointing. After years of paying attention to wine and reaching the point where I'm comfortable conducting tastings and seminars, I'm just not happy with many of the wines I'm served - and it's not that they're too cheap or simple, they're just either poorly made or poorly chosen for the occasion. The other night I was appalled when a server in a "Brazilian" restaurant described the caipirinha as being a "rather large drink" served in a "large bowl like glass" when it should be nothing more than Cachaca, pieces of lime and sugar - I suppose it might have been an ok drink but it was definitely NOT a Caipirinha. Cheddar cheese from the supermarket while ok on a casual sandwich could never be confused with an artisanal cloth-bound version. That Brie they sell in the supermarket - edible maybe, but no comparison to a properly aged Brie de Meaux. Tacos from Taco Bell compared to Tacos al Pastor made of properly seasoned meat vertically roasted, shaved to order and served on a wonderful fresh tortilla - sorry, there is no comparison.

So many things were just fine before I learned that there is a much better version available. And if these things were readily available and affordable, it might not be so painful. But it's not always possible to have the best and I often find myself jealous of those who are able to bask in the bliss of sheer ignorance - they seem so much happier without the curse of the connoisseur. I do hope there are many things of which I remain ignorant.

[Deleted]

I feel your pain, imec, even though I rarely eat the 'best' of anything. My main disappointments have to do with Southeast Asian and Indo-Pakistani food, now that I know exactly how such things should taste.

In the West, they are often able to prepare perfect versions of many dishes -- visually. That's what makes it all that much more cruel when you taste it and don't find any of the indispensable nuances of flavour.

[mich64]

I am in total agreement Imec. My little city has lost all of the little market stores. It is hard to find a good cheese or well cut piece of meat or a fresh loaf of baked bread when needed. We now rely on supermarkets with prepackaged meat, generic cheeses and now only one has a bakery in store. That is why the larger cities are fortunate, they still have the neighbourhoods that have the neighbourhood vendors where you get quality items.

Cheers,
Mich

[bixaorellana]

I'm hardly a connoisseur (connaisseuse?) of anything, but yeah, I know exactly what you mean about how knowing better leads to disappointment, or even anger.

My dad & I once ordered a gumbo in Wilmington, NC. What possessed us, I don't know. The only flavor and sensation was that of enormous amounts of straight-out-of-the-can ground black pepper! It was truly inedible. We called the waiter, who airily informed us that this was authentic Louisiana cuisine.

A consistent source of disappointment is bread -- it can look like bread, it can smell like bread, but all too often it's bendy pap within.

With foods foreign to us, the loss of essential nuance is promoted by recipes which make the uninformed but adventurous cook leave out or substitute crucial steps or ingredients. And as pointed out, having a dish in a restaurant is not guarantee that you tasted an authentic version.

I'm not offended by chain restaurant pizzas or Taco Bell tacos, since they're genres unto themselves which don't make me expect something reminiscent of Naples or Guadalajara.

Ditto supermarket cheeses, which I hardly expect to taste like the grander or more authentically rustic versions of their namesakes. (But supermarket brie, wrapped loosely and left alone for long enough in the back of the fridge, can turn into a tasty little cheese.)

[auntieannie]

ah, exactly the predicament I find myself in. I am now contemplating making my own cheese.
Thankfully, I have found a lovely new bakery in town. because I am not sure that making it just for me is worth turning the oven on.
as for wine... don't start me on the subject!

[Don Cuevas]

"Tacos from Taco Bell compared to Tacos al Pastor made of properly seasoned meat vertically roasted, shaved to order and served on a wonderful fresh tortilla - sorry, there is no comparison."

That goes without saying. Does Taco Bell offer tacos al pastor?

We've had tacos al pastor in Mexico that were inferior!

[Deleted]

I was on a Caribbean cruise once where the meals were clearly prepared from a French cookbook and looked perfect. The food was horrible. The kitchen team were all Pakistani.