Carvery food

Tin Foil Hat · 21-02-2014 02:25AM

WikiHow wrote: »

Are you saying a michelin star carvery is not possible?

I think so. Michelin stars are not just about the food. The service is also taken into account. As is the cutlery and crockery. I can't imagine a michelin star establishment where you have to go to a hatch to collect your food and carry it back to your table on a tray. A michelin star carvery would have to be so far removed from what we have been discussing as to render the concept of either michelin stars or carvery to be completely redundant.
It'd be like discussing a 1 liter supercar.

Sir Arthur Daley · 21-02-2014 02:31AM

Tin Foil Hat wrote: »

It'd be like discussing a 1 liter supercar.

That is not too far in the distant future

Tin Foil Hat · 21-02-2014 02:34AM

WikiHow wrote: »

That is not too far in the distant future

Speaking of oxymorons

Farmer Pudsey · 21-02-2014 02:37AM

Fred Swanson wrote: »

This post has been deleted.

It is really quite simple, it just happens that labour cost money. It is not just the service it is also the room to serve same. Years ago I worked in a hotel it used to takes 3 people to serve 30 people at a dinner dance

Sir Arthur Daley · 21-02-2014 02:38AM

Tin Foil Hat wrote: »

Speaking of oxymorons

i.e in the next year or two.

Fred Swanson · 21-02-2014 02:39AM

This post has been deleted.

Eutow · 21-02-2014 02:58AM

Fred Swanson wrote: »

This post has been deleted.

This. The biggest problem is the fact that the carvery takes over. You can't order something else of the regular menu. Let people have the carvery if they want, but let others have the choice to eat something off the regular menu.

I just don't get the extreme popularity of them. All of us probably have potato's with meat and veg at least twice during the week, and carvery lovers seem to like having the same thing again on the Sunday. The last thing I want is something similar to what I had during the week, I want something different, something I would not normally make at home.

It is the same thing with beer, people just drinking the same bland lager or bland stout all the time, rather than trying something different.

Sir Arthur Daley · 21-02-2014 03:11AM

Eutow wrote: »

This. The biggest problem is the fact that the carvery takes over. You can't order something else of the regular menu. Let people have the carvery if they want, but let others have the choice to eat something off the regular menu.

If you dont want carvery dont go to a pub go to a restaurant, very simple solution, and if you are feeling flush go to a michelin star one.

osarusan · 21-02-2014 03:15AM

Tin Foil Hat wrote: »

I think so. Michelin stars are not just about the food. The service is also taken into account. As is the cutlery and crockery. I can't imagine a michelin star establishment where you have to go to a hatch to collect your food and carry it back to your table on a tray. A michelin star carvery would have to be so far removed from what we have been discussing as to render the concept of either michelin stars or carvery to be completely redundant.
It'd be like discussing a 1 liter supercar.

Not quite. There are a small number of simple noodle shops in Asia that have been awarded Michelin stars in recent years*. The awarding body evaluated the food in terms of what it is trying to be, not in terms of what the very best cuisine is. These noodle shops wouldn't even have cutlery apart from chopsticks.

Perhaps michelin stars could be awarded to carvery in terms of what constitutes superb carvery, rather than superb cuisine. I don't know, but michelin stars are not always offered on the basis of a never-changing list of criteria.

I don't understand how anybody can start a michelin star carvery though, as michelin stars are at the discretion of the awarding body.

*in some cases, the noodle shops don't want them, as it leads to a huge number of one-off visitors, resulting in queues that may drive regular customers elsewhere.

http://www.smh.com.au/articles/2009/11/30/1259429326061.html

A HOLE-IN-THE-WALL canteen in Hong Kong that offers dishes for less than $1.50 has become the world's cheapest Michelin-starred restaurant.

Tim Ho Wan, which means Add Good Luck, can seat only 20 people in its steamy dining room where battered bamboo baskets of dim sum sell for as little as $1.42.

Compared with other Michelin-ranked restaurants where a meal can cost more than $400, Tim Ho Wan is excellent value.

Michelin guide director Jean-Luc Naret said it was the "most affordable starred restaurant in the world".

http://gm.gnavi.co.jp/shop/0120140104/ - Tempura lunch for about 8-15 quid.

BetterThanThou · 21-02-2014 04:19AM

Wouldn't choose a carvery myself, I like more adventurous food. But I will say, any carvery I've ever been to was quite delicious for what it was, just not what I'd choose to spend my money on, and the food you get in a carvery is usually a fair bit cheaper than a typical restaurant, with the added benefit that the food doesn't take half an hour to get to you. Though it does have a bit of a stale taste to it, but it's a roast dinner, pour a bit of gravy over it and it doesn't matter.

sinead88 · 21-02-2014 04:53AM

Hate carvery food, absolutely hate it. This is based on the fact that it's disgusting, and also on my hotel work days when I wound up working in 2 different places that did carvery, one every day and one just on the weekend. I can attest to the fact that carvery is manky, and the majority of customers who queue up for it are a pain in the arse. That being said, waitressing in general does tend to lead to a slight hatred of humanity, and one of my bosses was an absolute bitch, so maybe i'm just bitter!

The Dagda · 21-02-2014 09:06AM

WikiHow wrote: »

i.e in the next year or two.

i.e. don't include the word distant if it's only a year or two away.

Frank Lee Midere · 21-02-2014 09:22AM

Eutow wrote: »

This. The biggest problem is the fact that the carvery takes over. You can't order something else of the regular menu. Let people have the carvery if they want, but let others have the choice to eat something off the regular menu.

I just don't get the extreme popularity of them. All of us probably have potato's with meat and veg at least twice during the week, and carvery lovers seem to like having the same thing again on the Sunday. The last thing I want is something similar to what I had during the week, I want something different, something I would not normally make at home.

It is the same thing with beer, people just drinking the same bland lager or bland stout all the time, rather than trying something different.

More people go out on weekends, certainly for large meals, and they have to cater for that with the same number of staff as normal. Furthermore a roast dinner is in fact lengthy to cook and it's understandable that people would go out on a Sunday for a trad lunch. Of course the quality and service are worse than a sit down but it's cheaper and faster.

All the dilemma is false - most restaurants are not caverys at the weekend. Some pubs are. Some hotel restaurants, but that's it.

So it is basically food hipsterism. As for craft beer hipsterism, craft beer fetishists are the most boring people on the planet.

e_e · 21-02-2014 09:29AM

Frank Lee Midere wrote: »

So it is basically food hipsterism.

No, for the 127th time people not liking the same things does not amount to hipsterism.

Teyla Emmagan · 21-02-2014 09:30AM

Have always detested carvery. It's just not what I want to eat. To me going out for a meal involves sitting down at a table and ordering something, not standing in a queue to eat muck with a brown tray. And none of it is good, ever. Watery gravy, exhausted boiled veg, dry meat and that disgusting nuclear yellow chicken curry we only seem to eat in Ireland. And a bit of this and a bit of that until you have created a plate of steaming horrors.

I think it's geared for guys who go training in the evenings and need a big feed at lunchtime, honestly.

Will I Amnt · 21-02-2014 09:38AM

Saying you hate carvery food is like saying you hate dinner.
It depends what it is, who it's cooked by and how long it's sitting there.

I had a carvery in Killarney last year, it was disgusting, dry and bland. The last few weeks, whenever I'm in Swords in Dublin, I've stopped off at the same place on the way back for a roast beef carvery lunch and it's f**king ridiculously tasty.

suicide_circus · 21-02-2014 09:40AM

Eutow wrote: »

This. The biggest problem is the fact that the carvery takes over. You can't order something else of the regular menu. Let people have the carvery if they want, but let others have the choice to eat something off the regular menu.

I just don't get the extreme popularity of them. All of us probably have potato's with meat and veg at least twice during the week, and carvery lovers seem to like having the same thing again on the Sunday. The last thing I want is something similar to what I had during the week, I want something different, something I would not normally make at home.

It is the same thing with beer, people just drinking the same bland lager or bland stout all the time, rather than trying something different.

two points
1. I have never seen a restaurant stop their usual menu when carvery is on. I've seen PUBS do this but if you want a menu with restaurant quality variety, why are you going to a pub? Pubgrub is plain slap-up food.

2. Do people really still eat carvery style meat and two veg meals twice per week at home? I cant remember the last time I cooked such a meal and all my friends would be the same. maybe it's still common for old people or down the country.

Aglomerado · 21-02-2014 09:40AM

Teyla Emmagan wrote: »

Have always detested carvery. It's just not what I want to eat. To me going out for a meal involves sitting down at a table and ordering something, not standing in a queue to eat muck with a brown tray. And none of it is good, ever. Watery gravy, exhausted boiled veg, dry meat and that disgusting nuclear yellow chicken curry we only seem to eat in Ireland. And a bit of this and a bit of that until you have created a plate of steaming horrors.

I know the clue's in the name "carvery" but a non-lightbulb-heated meat option would be nice! Whenever I'm out with my folks etc. for Sunday lunch (usually in Limerick) the only thing I can (or want to - I'm not a veggie) eat is the salmon. Yawn. Trying to persuade my family to go to a restaurant with table service is futile. Or even to a pub that does food, with table service. There's nothing wrong with them either, they've gotten very good in recent years and the prices are fair ("home made" burger washed down with a creamy pint...drool)!

eireannBEAR · 21-02-2014 09:44AM

Will I Amnt wrote: »

Saying you hate carvery food is like saying you hate dinner.
It depends what it is, who it's cooked by and how long it's sitting there.

I had a carvery in Killarney last year, it was disgusting, dry and bland. The last few weeks, whenever I'm in Swords in Dublin, I've stopped off at the same place on the way back for a roast beef carvery lunch and it's f**king ridiculously tasty.

Yes but these people are slamming the concept and food as a whole...Food hypsters jim,Food hypsters and im not impressed,Beef gravy and stuffing......Is pure irish excellence.

e_e · 21-02-2014 09:46AM

eireannBEAR wrote: »

Yes but these people are slamming the concept and food as a whole...Food hypsters jim,Food hypsters and im not impressed,Beef gravy and stuffing......Is pure irish excellence.

Or maybe we just don't like this kind of food at all? Why the accusation of hipster at any dissenting opinion on here? :mad:

jimgoose · 21-02-2014 09:47AM

suicide_circus wrote: »

...2. Do people really still eat carvery style meat and two veg meals twice per week at home? I cant remember the last time I cooked such a meal and all my friends would be the same. maybe it's still common for old people or down the country.

Well us old people in suburban Caaark still have a Farmer's Dinner at least a couple of times a week, bah!

Aglomerado · 21-02-2014 09:50AM

jimgoose wrote: »

Well us old people in suburban Caaark still have a Farmer's Dinner at least a couple of times a week, bah!

You're not wrong! I was in the Wilton Pub a few months ago after picking someone up from CUH. The place was jammers! And it reeked of roasted lamb!

jimgoose · 21-02-2014 09:51AM

Aglomerado wrote: »

You're not wrong! I was in the Wilton Pub a few months ago after picking someone up from CUH. The place was jammers! And it reeked of roasted lamb!

The Wilton isn't what it once was, even. Trundle out the road a little to the Viaduct - now that's carvery grub as she is goodly spoke. :cool:

21-02-2014 10:00AM

suicide_circus wrote: »

2. Do people really still eat carvery style meat and two veg meals twice per week at home? I cant remember the last time I cooked such a meal and all my friends would be the same. maybe it's still common for old people or down the country.

What do you mean by carvery style? I'd have chicken and veg and pork chops and veg most weeks or steak and veg too etc.

I'd have a roast a lot of sundays too, especially when I'm up home as we have always had roast beef nearly every sunday. I dont tend to cook it myself though so if its not cooked for me and I feel like it I'd go for a carvery.

Aglomerado wrote: »

You're not wrong! I was in the Wilton Pub a few months ago after picking someone up from CUH. The place was jammers! And it reeked of roasted lamb!

Had roast beef there only a few weeks ago and even at 6:30 in the evening it was still delicious (I never have dinner early in the day). I'll be back there again for sure!

21-02-2014 10:03AM

Think people like the speed of it.. And it's nice to see what you can put on the plate.

Aglomerado · 21-02-2014 10:08AM

jimgoose wrote: »

The Wilton isn't what it once was, even. Trundle out the road a little to the Viaduct - now that's carvery grub as she is goodly spoke. :cool:

Yes indeed. I have sampled their fare a few times also.

--Kaiser-- · 21-02-2014 10:09AM

Fred Swanson wrote: »

This post has been deleted.

No ****, sherlock, you know there's only 9 Michelin-starred restaurants in the whole of Ireland? The premise of the OPs argument was that carvery food is worse than Mcdonalds

Teyla Emmagan · 21-02-2014 10:11AM

Also, I hate the smell of carvery. Like, really hate it.

The man opposite me on the bus is chatting away to himself.

e_e · 21-02-2014 10:12AM

--Kaiser-- wrote: »

The premise of the OPs argument was that carvery food is worse than Mcdonalds

McDonalds is even cheaper, faster and offers suitably less heartburn afterwards. If given the choice I know which one I'd go for.

dark crystal · 21-02-2014 10:23AM

I honestly had no idea eating a roast lunch outside the home was such a contentious issue!

My goodness, you'd swear going by this thread, people were paying good money for gruel rather than meat and three veg! When did roast lunch become so passe??

Carvery food

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