Foamy Yachtsmen Steak

[HunnyJar]

Good idea. Thing is I *get* the idea behind foam giving supposedly incredible flavor but being so visual is a problem for me...there are just things that the looks of are so repulsive I can't bring myself to eat, no matter how good it's supposed to taste. LOL

But yeah, good thought to ask for it on the side and let it melt! Thanks again!

I totally understand this. I am a very visual person and the look of the foam when it is "runny" does not sit well with me. It is just really unappetizing to look at. Now I have no doubt in my mind that the flavor is amazing, but that part of me that has issues with the way it looks cannot get around it.

 

[DisMN]

No problem. And again, it might not even be an issue, as most dishes do not have any foam with them. Perhaps 1-2 at each restaurant, but it's not like most entrees come with foam.

And...AGAIN THANKYOU on my end! LOL
So in reading a menu will foam be listed as such or will it be called something else?
"Essence of squid. Aroma of aardvark." Like that? LOL

 

[DonaldDoleWhip]

And...AGAIN THANKYOU on my end! LOL
So in reading a menu will foam be listed as such or will it be called something else?
"Essence of squid. Aroma of aardvark." Like that? LOL

On all the menus I've seen, a foam is referred to as "foam" or "espuma."

 

[DizGirl20]

Not sure how I stumbled upon this thread, but it sure is entertaining!

PS: I think the foam is rather unappetizing...

 

[wen8jr]

I'll chime in, I don't like the look of the foam either...like someone said it looks like dish suds and very unappetizing to me. Yuck. I'll be saying "no foam please".

 

[Colleen27]

I'm in the "ick" camp - to me, food should be visually appealing as well as tasty and some of the foams used just aren't. The ones I've seen on desserts seem to be more "pretty", like on the peach dessert, and the pictured foam-caprese is interesting as well, but the ones that look like a clump of dishsoap or a big ol' gob of spit on the steak and fish entrees are off-putting.

 

[pepperw23]

Here's a pic of Yachtsman's deconstructed beef wellington:

The foam is on top of the steak. Honestly, for me the disgusting component is the stuff underneath the steak - chicken liver that looks like diarrhea.
:

Yuck...that does not look good at all...It kinda looks like a loogie on top of puppy poop.

 

[DonaldDoleWhip]

Yuck...that does not look good at all...It kinda looks like a loogie on top of puppy poop.

I guess I don't mind eating loogies with my food, but the puppy poop didn't taste good to me.

 

[Uncleromulus]

Well-after seeing these pictures and hearing the descriptions--I believe I'll stick to "foamless" steak.

 

[angierae]

Foams are the latest trend in food. I think they look awesome, especially the mozarrella one with the tomatoes.

 

[Missoutandabout]

Here's a pic of Yachtsman's deconstructed beef wellington:

*snip* I can't look at the pic again.

The foam is on top of the steak. Honestly, for me the disgusting component is the stuff underneath the steak - chicken liver that looks like diarrhea.

Wholeheartedly agree. My eye immediately caught the "schmear" underneath. Foam and skidmarks, oh my.

 

[LuvLuvLuv]

i couldn't help but gag a little when i saw that picture. i'm unfortunately very picky and always have things plain/no sauce/sauce on the side--and just the mear sight of the foam (and the other stuff ) made the bag of potato chips i just ate rise up

not for everyone--trend or not

 

[LilyWDW]

I don't mind it. The only thing I worry about, for those who will ask for "no foam", is that the flavors of the meal are usually balanced between ingredients. By requesting it without one aspect, you could be missing an important flavor of the dish and thus would not get the whole experience.

 

[Colleen27]

I don't mind it. The only thing I worry about, for those who will ask for "no foam", is that the flavors of the meal are usually balanced between ingredients. By requesting it without one aspect, you could be missing an important flavor of the dish and thus would not get the whole experience.

I agree. I'd be more inclined to order something that doesn't come with foam rather than ask for it to be left off, because it seems to be in use primarily at the signature restaurants and those entrees are really best when served as the chef intended IMO. Although looking over recent menus I will have to brave the foam at least once, because the heavenly tuna tartare at Flying Fish now has a wasabi foam and I love that dish too much to skip it over a little flavored-spit.